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Blarney Country Friday's 11 to 1

and

The Blarney Party Saturday's 9 to 1

with Ed and Sally Sullivan

WLFN AM 1490

"A Service Of The La Crosse Radio Group"

         

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Neat Stuff

 

 

GOULASH RECIPE FROM DAVE LOOMIS

Here is my goulash mixed up dish (but you can add whatever you like)
 
Ingredients:

 

              Small Batch                                                             Large Batch
16 Oz.package of your favorite noodles`               32 Oz. package of your favorite noodles
1/2 Pound Hamburger                                               1 Pound Hamburger 
1/2 Pound Italian Sausage                                        1 Pound Italian Sausage
Small Onion (cut into small pieces)                          Medium Onion (cut into small pieces) 
1/2 Green Pepper (cut into small pieces)                1 Green Pepper (cut into small pieces)
1/2 Tbls. chopped Garlic                                            1 Tbls. chopped Garlic
1/2 Tbls. Sweet Basil                                                  1 Tbls. Sweet Basil
2 - Large Cans(32 Oz.) Diced Tomatoes                 4 - Large Cans(32 Oz.) Diced Tomatoes
1- 16 Oz. Can Tomato Sauce                                    1- 32 Oz. Can Tomato Sauce
 
Cooking Instructions:
Bring pan of water to a boil (add a pinch of salt and 2 Tbls. of oil to water)
Cook noodles for 8 minutes after adding to boiling water
        (check for tender but not overdone - slightly underdone is best)
Drain Noodles in Colander and pour in mixing bowl
 
While water is heating do the following:
Sauté Onions, Garlic and Peppers until just tender 
Brown Hamburger and Sausage together in pan
 
Optional:
Heat over low heat the Diced Tomatoes and Tomato Sauce. Be careful not to burn the Tomatoes, so stir often. You can add the Sweet Basil to the Tomatoes as you heat them
 
Mix cooked Meat, Onions and Peppers, Sweet Basil, Diced Tomatoes, Tomato Sauce and all other ingredients of your choice such as black olives, green olives or such as you desire. Stir all ingredients together. Let the people Salt and Pepper to their taste. Goulash should be ready to eat or you can let it cool and package it for later meals or give to friends (Ed really likes it).
 
It's hard to say how much each batch will serve because it depends on what else you eat with it or if Ed is coming to dinner.
 
Best of Luck..............................Dave Loomis