Recipes Included On This Page Hamburger Paprikash Hardangerlefse Hot Hot Hot Chicken Thighs Hungarian Goulash [Contest Winner] Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hamburger Paprikash Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef -- or ground sirloin 1 1/2 teaspoons paprika 1 teaspoon salt 1/4 teaspoon pepper 1 cup brown gravy 4 ounces mushrooms -- (1 can) drained 1 cup sour cream 1 can French fried onions Parsley flakes Brown ground beef. Pour off drippings. Add paprika, salt and pepper. Then add brown gravy and mushrooms. Cover and simmer 15 minutes. Stir in sour cream and 1 cup french fried onions. Heat for 5 minutes. Serve over cooked egg noodles. Garnish with parsley flakes and remaining onions. I got it from someone in Syr. This is really quick, easy, and good. Contributed to the FareShare Gazette by Kathy; 13 July 2002. pandk@gbso.net www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 336 Calories; 29g Fat (76.5% calories from fat); 15g Protein; 5g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 607mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat. * Exported from MasterCook * Hardangerlefse - Norwegian "Morlefse" (soft and sweet) Recipe By :Norsk Folkemuseum, Oslo, Norway Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 250 grams sugar 125 grams melted butter -- or margarine 1/2 liter buttermilk 1 teaspoon baking powder 1 kilogram flour barley flour -- for rolling * butter -- sugar and cinnamon Mix eggs with sugar and butter, and stir into the milk. Mix the baking powder with some flour and stir into the blend. Mix with enough more flour to make a dough that is easy to roll. * Barley flour for rolling out the "lefse" is the best, but any flour is acceptable. Bake the "lefse" on a griddle or in a dry frying pan. Serve with butter, sugar and cinnamon on top. This freezes well. Cuisine : "Norwegian" Source : "Norsk Folkemuseum, Oslo, Norway" S(MC formatting by): "bobbi744@attbi.com" NOTES : Bobbie's Note: We saw this being made at the Norsk Folkemuseum in Olso, Norway and then got a chance to eat some too. It was delicious. Contributed to the FareShare Gazette by Bobbie; 15 July 2002. bobbi744@attbi.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 365 Calories; 8g Fat (19.3% calories from fat); 8g Protein; 65g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 137mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Hot Hot Hot Chicken Thighs Recipe By :The Biker Cookbook by Spuds Murphy Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds chicken thighs without skin -- (1 1/2 to 2) 1/4 cup Caribbean-style hot sauce or your favourite hot sauce 1/4 cup lime juice 1/4 cup yellow mustard 2 tablespoons wine vinegar 2 tablespoons chopped parsley 2 tablespoons dried thyme 1/4 teaspoon dried ginger -- or to taste Salt and pepper -- to taste Score chicken on both sides by making diagonal cuts about 1 inch apart. In a large mixing bowl, blender or food processor, mix hot sauce, lime juice, mustard and vinegar. Add spices and blend until mixture forms a saucy paste. Mix chicken thighs with paste to coat chicken. Marinate in refrigerator for 2 to 8 hours, turning chicken occasionally to coat. Remove chicken and reserve sauce. Hallie's comment: If you put the coated chicken pieces and the rest of the marinade into a resealable plastic bag, squeeze the air out and put that in the refrigerator you will get a better end product. Also it is less messy to squish the marinade around the pieces inside the bag and turn the whole bag from time to time. Place chicken on uncovered grill and grill directly over medium heat for approximately 15 minutes. Turn chicken and grill for about 10 to 15 minutes more. Baste both sides with reserved marinade and grill for 5 minutes more or until chicken is tender and no pink remains. Discard remaining marinade. From The Biker Cookbook by Spuds Murphy; Gramercy Books (Random House); 1998. ISBN 0-517-20565-3 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 July 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 3g Fat (30.0% calories from fat); 13g Protein; 3g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
	* Exported from MasterCook * Hungarian Goulash Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fareshare Gazette Jul2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 1 onion -- chopped 2 tablespoons sweet Hungarian paprika 2 pounds beef round -- cut into 1-inch cubes 2 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon marjoram 4 cups beef stock 1 1/2 cups diced potatoes 1 1/2 tablespoons lemon juice Melt the butter in a covered casserole. Add the onion, and stir and cook until soft. Stir in the paprika, and cook slowly, 1 to 2 minutes. Roll the meat in the flour, and add to the onion, cooking only long enough to brown lightly. Sprinkle with a little salt and add the marjoram. Pour in the broth, and bring to a boil. Cover and simmer for about 1 hour, until tender. Add the potato and cook 15 to 20 minutes longer, until done. Remove from the heat, stir in the lemon juice and add more salt if necessary. Serves 4 Contributed to the FareShare Gazette by Cora; 8 July 2002. www.fareshare.net  From: Cora**Recipe: Hungarian Goulash**quinnc@toadmail.com - - - - - - - - - - - - - - - - - -

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