MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hungarian Goulash
Categories: Beef, Vegetables, Dairy, Pasta
Yield: 12 servings

3 md Onions; chopped
2 md Carrots; chopped
2 md Bell peppers; chopped
3 lb Beef stew meat
3/4 ts Salt; divided
3/4 ts Pepper; divided
2 tb Olive oil
1 1/2 c Beef broth
1/4 c A-P flour
3 tb Paprika
2 tb Tomato paste
1 ts Caraway seeds
1 cl Garlic; minced
ds Sugar
12 c Uncooked whole wheat egg
- noodles
1 c Sour cream

Place the onions, carrots and green peppers in a 5-qt.
slow cooker. Sprinkle meat with 1/2 teaspoon salt and
1/2 teaspoon pepper. In a large skillet, brown meat in
oil in batches. Transfer to slow cooker.

Add broth to skillet, stirring to loosen browned bits
from pan. Combine the flour, paprika, tomato paste,
caraway seeds, garlic, sugar and remaining salt and
pepper; stir into skillet. Bring to a boil; cook and
stir for 2 minutes or until thickened. Pour over meat.
Cover and cook on low for 7-9 hours or until meat is
tender.

Cook noodles according to package directions. Stir sour
cream into slow cooker. Drain noodles; serve with
goulash.

Marcia Doyle, Pompano, Florida

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Triple fortified stock from heritage chickens can be Michelin level.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tyler Smith's Rattlesnake Pasta
Categories: Pasta, Herbs, Cheese, Chilies, Poultry
Yield: 8 servings

1 lb Uncooked rigatoni
1 lb Boned, skinned chicken
2 tb Olive oil
2 tb Italian seasoning
6 tb Butter; divided
6 cl Garlic; minced
1/4 c All-purpose flour
1 1/2 ts Salt
1 ts White pepper
2 c Whole milk
1 c Half & Half cream
8 oz Colby Jack cheese; shredded
1/2 c Pickled, sliced jalapeno
- peppers
1/2 c Juice from pickled jalapeno
- slices
1/2 c Italian bread crumbs
3/4 c Grated Parmesan cheese

Cook pasta according to package directions. Drain; set
aside.

Place chicken thighs, olive oil and Italian seasoning in
a large bowl; mix until coated.

In a large skillet, melt 2 tablespoons butter over
medium heat. Add chicken; cook 4-5 minutes per side or
until internal temperature reaches 165┬░. Remove to a
paper towel-lined plate. Let rest 5 minutes; chop into
bite-sized pieces. Set aside.

To the same skillet, melt remaining 4 tablespoons butter
over medium heat. Add garlic; cook until fragrant, about
30 seconds. Stir in flour, salt and pepper; cook until
starting to brown, 2-3 minutes. Whisk in milk and
half-and-half, stirring constantly until smooth and
thickened, 5-6 minutes. Stir in Colby Jack cheese until
melted. Stir in cooked chicken, jalapenos and jalapeno
juice. Add pasta; toss to thoroughly coat.

Heat a small skillet over medium-low heat. Add bread
crumbs; toast until lightly browned, 2-3 minutes,
stirring occasionally.

Serve pasta in bowls; top with toasted bread crumbs and
Parmesan cheese.

Tyler Smith, Virginia Beach, Virginia

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Aquamortis: To continue watering a plant weeks after it has died.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)