Sadly, I always thought my mom would be around to make the dishes she
knew I loved. I never thought to ask her for the recipes, but I was a
young adult, and still am. Maybe you can help me?

My mom made what she called goulash. To me it was more like a stew.
She would put elbow macaroni in it, V-8 Juice, chopped or whole
tomatoes, I cannot remember, I think celery, and I want to say caraway
seeds, but I could be wrong. She always put lots of hamburger in it,
maybe an onion or two. I just do not remember.

Any help you can give me is appreciated. I miss her cooking, but what
I miss most is how wonderful she was, how she always put her family
before herself, and how much she loved me.

Thanks in advance for your help.

Mark Ferrante

FERRANTE wrote:
> Sadly, I always thought my mom would be around to make the dishes she
> knew I loved. I never thought to ask her for the recipes, but I was a
> young adult, and still am. Maybe you can help me?
>
> My mom made what she called goulash. To me it was more like a stew.
> She would put elbow macaroni in it, V-8 Juice, chopped or whole
> tomatoes, I cannot remember, I think celery, and I want to say caraway
> seeds, but I could be wrong. She always put lots of hamburger in it,
> maybe an onion or two. I just do not remember.
>
> Any help you can give me is appreciated. I miss her cooking, but what
> I miss most is how wonderful she was, how she always put her family
> before herself, and how much she loved me.
>
> Thanks in advance for your help.
>
> Mark Ferrante

I totally understand the loss of a Mom. It's unlike any other loss you
will ever experience. As for the goulash (at least the Midwestern
version I grew up with) - you pretty much have the recipe already.
Brown some hamburger with chopped onions and celery, and then add
canned chopped tomatoes (and V-8 if you want to) Lots of black pepper,
some paprika, and onion owder. IIRC there isn't any garlic in it.
Pre-cook the pasta until al-dente and then add it to the pot so that it
can further absorb the tomato sauce. Simer on low for about 45 minutes
or more.

-L.

"FERRANTE" > wrote in message
...
> Sadly, I always thought my mom would be around to make the dishes she
> knew I loved. I never thought to ask her for the recipes, but I was a
> young adult, and still am. Maybe you can help me?
>
> My mom made what she called goulash. To me it was more like a stew.
> She would put elbow macaroni in it, V-8 Juice, chopped or whole
> tomatoes, I cannot remember, I think celery, and I want to say caraway
> seeds, but I could be wrong. She always put lots of hamburger in it,
> maybe an onion or two. I just do not remember.
>
> Any help you can give me is appreciated. I miss her cooking, but what
> I miss most is how wonderful she was, how she always put her family
> before herself, and how much she loved me.
>
> Thanks in advance for your help.
>
> Mark Ferrante

Goulash is just musgovian medley of noodles and a tomato based sauce with
whatever you want to add, IIRC. When my mom made it, I think it was pretty
bland, so I don't know what seasonings she used, but, I know it had ground
beef, corn, celery, tomatoes, onion, green pepper and elbow macaroni. I
never could stand the stuff. :~) But, hey, I'm a heretic; I don't eat
chili or meatloaf, either.

kili

FERRANTE > wrote in
:

> Sadly, I always thought my mom would be around to make the dishes she
> knew I loved. I never thought to ask her for the recipes, but I was a
> young adult, and still am. Maybe you can help me?


Mark,

My only idea is call all your relatives and ask if they might have your
Mom's recipe. What are family for?

Andy

This is how my mother did our......

1lb of hambuger meat
1 can of spageti sauce
1 bell peper
1 yellow oinon
1 can of can tomatos
Some elbow mac

Cooke Mac and hambuger meat. While cooking the meat add the peppers
and oinons. When the oinons get clear add all the rest. Cook it tell
it is hot. Then add everything together and eat.

The thing out this you can add or take away anything you want.......

I hope this helps.....

FERRANTE > wrote in
:

> My mom made what she called goulash. To me it was more like a stew.
> She would put elbow macaroni in it, V-8 Juice, chopped or whole
> tomatoes, I cannot remember, I think celery, and I want to say caraway
> seeds, but I could be wrong. She always put lots of hamburger in it,
> maybe an onion or two. I just do not remember.

You've got the taste memory of the food, we don't, you've got a good
foundation there for what she did, start from there, and adjust til you
have it the way you remember it. If something is missing, let us know and
we can help from there, but helping someone duplicate a family recipe we
haven't had can be dificult.

"-L." > wrote:
>
> As for the goulash (at least the Midwestern
> version I grew up with) - you pretty much have the recipe already.
> Brown some hamburger with chopped onions and celery, and then add
> canned chopped tomatoes (and V-8 if you want to) Lots of black pepper,
> some paprika, and onion owder. IIRC there isn't any garlic in it.
> Pre-cook the pasta until al-dente and then add it to the pot so that it
> can further absorb the tomato sauce. Simer on low for about 45 minutes
> or more.
>

MMmm, I have never had this, sounds like it's worth a try!

cybercat wrote:
> "-L." > wrote:
> >
> > As for the goulash (at least the Midwestern
> > version I grew up with) - you pretty much have the recipe already.
> > Brown some hamburger with chopped onions and celery, and then add
> > canned chopped tomatoes (and V-8 if you want to) Lots of black pepper,
> > some paprika, and onion owder. IIRC there isn't any garlic in it.
> > Pre-cook the pasta until al-dente and then add it to the pot so that it
> > can further absorb the tomato sauce. Simer on low for about 45 minutes
> > or more.
> >
>
> MMmm, I have never had this, sounds like it's worth a try!

It's one of those stick-to-yer-ribs-better-the-second-day kind of
dishes. When I was little I was embarassed to eat it because I thought
it was a "poor person's" dish. Well, we were poor, so what did I
expect?!? LOL...

Oh, and I think it had green pepper in there too - I had forgotten
about that!

-L.

"FERRANTE" > wrote in message
...
> Sadly, I always thought my mom would be around to make the dishes she
> knew I loved. I never thought to ask her for the recipes, but I was a
> young adult, and still am. Maybe you can help me?
>
> My mom made what she called goulash. To me it was more like a stew.
> She would put elbow macaroni in it, V-8 Juice, chopped or whole
> tomatoes, I cannot remember, I think celery, and I want to say caraway
> seeds, but I could be wrong. She always put lots of hamburger in it,
> maybe an onion or two. I just do not remember.
>
> Any help you can give me is appreciated. I miss her cooking, but what
> I miss most is how wonderful she was, how she always put her family
> before herself, and how much she loved me.
>
> Thanks in advance for your help.
>
> Mark Ferrante

I am very sorry for the loss of your Mom. I am very close to my own mother, and can't
imagine how I will cope if she passes before I do. My condolences.

Were you from the Midwest by chance? That's the goulash I grew up with, but it's
nothing like what the people I know and love here in California call goulash.

You pretty much have the recipe in your post. Well as much a recipe as we ever used.
My mom would brown the ground beef, then add onion and celery when it was mostly
browned. Once they were tender, she'd add a can of Italian tomatoes, which we kids
got to squish with our little hands first to break up the tomatoes some, and some
tomato juice (though later she did use V8 as well). Salt and pepper, and a little
celery salt. Stir in the noodles (cooked until almost done-a little less than al
dente) and simmer to let the flavors mingle and the macaroni finish cooking.

hugs,

kimberly

On Tue, 11 Jul 2006 13:28:47 -0400, FERRANTE
> wrote:

>Sadly, I always thought my mom would be around to make the dishes she
>knew I loved. I never thought to ask her for the recipes, but I was a
>young adult, and still am. Maybe you can help me?

I'm sorry for the loss of your mother. (

I wish I could help you with the recipe, but I've never made goulash,
and I'm not sure Mom did, either. I think I just had it at school.

Just gonna take this sad moment to remind people to make sure that
their recipes are available for future generations, and not just held
in their heads. And if you've got a mom or aunt or dad who makes
something you cherish, be sure to get their recipe. Do it now.

Six weeks before my dad died, I gave him a bread machine. He loved
that thing! We talked daily about what kind of breads he had on the
table and which were currently baking. He was working on the Ultimate
French Bread. Unfortunately, he didn't keep notes of what he was
doing, and died very suddenly on a snowmobiling trip. I would have
cherished his almost-perfect recipe, but there were no records.

Carol

On 11 Jul 2006 10:43:23 -0700, "-L." > wrote:

>
>FERRANTE wrote:
>> Sadly, I always thought my mom would be around to make the dishes she
>> knew I loved. I never thought to ask her for the recipes, but I was a
>> young adult, and still am. Maybe you can help me?
>>
>> My mom made what she called goulash. To me it was more like a stew.
>> She would put elbow macaroni in it, V-8 Juice, chopped or whole
>> tomatoes, I cannot remember, I think celery, and I want to say caraway
>> seeds, but I could be wrong. She always put lots of hamburger in it,
>> maybe an onion or two. I just do not remember.
>>
>> Any help you can give me is appreciated. I miss her cooking, but what
>> I miss most is how wonderful she was, how she always put her family
>> before herself, and how much she loved me.
>>
>> Thanks in advance for your help.
>>
>> Mark Ferrante
>
>I totally understand the loss of a Mom. It's unlike any other loss you
>will ever experience. As for the goulash (at least the Midwestern
>version I grew up with) - you pretty much have the recipe already.
>Brown some hamburger with chopped onions and celery, and then add
>canned chopped tomatoes (and V-8 if you want to) Lots of black pepper,
>some paprika, and onion owder. IIRC there isn't any garlic in it.
>Pre-cook the pasta until al-dente and then add it to the pot so that it
>can further absorb the tomato sauce. Simer on low for about 45 minutes
>or more.
>
>-L.

Thank you, L. You've suggested some good things and in your second
post, you reminded me that there was green pepper in it. Thank you so
much!

Mark

On Tue, 11 Jul 2006 12:44:29 -0500, Andy <q> wrote:

>FERRANTE > wrote in
:
>
>> Sadly, I always thought my mom would be around to make the dishes she
>> knew I loved. I never thought to ask her for the recipes, but I was a
>> young adult, and still am. Maybe you can help me?
>
>
>Mark,
>
>My only idea is call all your relatives and ask if they might have your
>Mom's recipe. What are family for?
>
>Andy

I will try, but I doubt I will get anywhere. When I was sick and
called and asked my sister, several years ago, to go and get me a
hamburger as I was to sick to cook, she said she couldn't because she
was watching All My Children. The she asked for $5 in gas, even though
her husband was making about $60,000 a year and she worked. I said
forget it, I'll find something to eat and I have NEVER asked her for
anything since. We talk, seldom, and that is the way I like it.

Thanks,
Mark

>
>I am very sorry for the loss of your Mom. I am very close to my own mother, and can't
>imagine how I will cope if she passes before I do. My condolences.

Thanks.
>
>Were you from the Midwest by chance? That's the goulash I grew up with, but it's
>nothing like what the people I know and love here in California call goulash.

Toledo, Ohio
>
>You pretty much have the recipe in your post. Well as much a recipe as we ever used.
>My mom would brown the ground beef, then add onion and celery when it was mostly
>browned. Once they were tender, she'd add a can of Italian tomatoes, which we kids
>got to squish with our little hands first to break up the tomatoes some, and some
>tomato juice (though later she did use V8 as well). Salt and pepper, and a little
>celery salt. Stir in the noodles (cooked until almost done-a little less than al
>dente) and simmer to let the flavors mingle and the macaroni finish cooking.

Thank you. I am going to incorporate the suggestions all of you have
made and give it a shot this weekend. I forgot, and God how could I
have, my mom always bought a big long load of fresh French Bread and I
always topped the goulash with lots of parmesan cheese! Yummy!

Mark
>
>hugs,
>
>kimberly
>

FERRANTE wrote:
>
> Thank you, L. You've suggested some good things and in your second
> post, you reminded me that there was green pepper in it. Thank you so
> much!
>
> Mark

You're welcome - hope it turns out as you remember it.

Oh, and someone else mentioned celery salt - I think my Mom used celery
seed - just a touch.

And BTW, my mom died before I could get many of her recipes too - I
know how it is to long for the taste of home and not have the means to
make it!
-L.

Christine Dabney wrote:
> I think I will try to recreate this next week, to use up that little
> package of ground beef I have in the freezer. All these tips are
> helping me.... I tried to duplicate this recipe after my mother
> died,and I can't get the taste right. Maybe all these suggestions
> will help.
> I don't remember my mother putting green pepper in hers though...
>
> Christine

I will have to call my sister - she will know exactly how to make it.
I will report back after I talk to her.

-L.

In article >,
FERRANTE > wrote:

> Sadly, I always thought my mom would be around to make the dishes she
> knew I loved. I never thought to ask her for the recipes, but I was a
> young adult, and still am. Maybe you can help me?
>
> My mom made what she called goulash. To me it was more like a stew.
> She would put elbow macaroni in it, V-8 Juice, chopped or whole
> tomatoes, I cannot remember, I think celery, and I want to say caraway
> seeds, but I could be wrong. She always put lots of hamburger in it,
> maybe an onion or two. I just do not remember.
>
> Any help you can give me is appreciated. I miss her cooking, but what
> I miss most is how wonderful she was, how she always put her family
> before herself, and how much she loved me.
>
> Thanks in advance for your help.
>
> Mark Ferrante


Sounds like Macaroni Hotdish to me, Mark. Like this:
{ Exported from MasterCook Mac }

Macaroni Beef Saute

Recipe By: Barb Schaller posted to r.f.cooking 7-11-2006
Serving Size: 2
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
1/2 # ground beef
1/2 cup uncooked elbow macaroni
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 clove garlic minced
1/4 cup vegetable oil
1 can tomato juice (12 oz.) (about
1-2/3 cups)
3/4 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce

Saute beef, macaroni, onion, green pepper, and garlic in hot oil until
macaroni turns slightly yellow. Drain off excess fat. Add tomato juice
and seasonings; bring to boil. Cover and simmer 20 minutes. Uncover and
simmer for several more minutes or until sauce is reduced to desired
consistency. Makes 2 servings.

----------
Notes: Source: Betty Crocker's New Dinner for Two Cook Book, Golden
Press, New York, copyright 1964, by General Mills, page 93.

I always use at least twice that amount of macaroni, but not necessarily
twice the rest of the ingredients. Add a pinch of sugar, too. Not
much, just a pinch. And I never use the oil for frying - figure the
meat's got enough fat. Oh, and I don't measure the onions and green
pepper, either. And I use a whole clove of garlic - what would you do
with the other half? Silly.

--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."

In article >,
FERRANTE > wrote:

> was watching All My Children. The she asked for $5 in gas, even though
> her husband was making about $60,000 a year and she worked. I said
> forget it, I'll find something to eat and I have NEVER asked her for
> anything since. We talk, seldom, and that is the way I like it.
>
> Thanks,
> Mark


Don't burn the bridge, Mark. In spite of the fact that your sister is a
fine example of a jerk. Don't burn the bridge; especially since you're
young.
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:

> In article >,
> FERRANTE > wrote:
>
> > was watching All My Children. The she asked for $5 in gas, even though
> > her husband was making about $60,000 a year and she worked. I said
> > forget it, I'll find something to eat and I have NEVER asked her for
> > anything since. We talk, seldom, and that is the way I like it.
> >
> > Thanks,
> > Mark
>
>
> Don't burn the bridge, Mark. In spite of the fact that your sister is a
> fine example of a jerk. Don't burn the bridge; especially since you're
> young.


If she was a witch to him about such a minor thing that is EXACTLY what
he should do, someone that toxic simply isn't worth the trouble...

--
Best
Greg

On 11 Jul 2006 10:43:23 -0700, "-L." > wrote:

>
>FERRANTE wrote:
>> Sadly, I always thought my mom would be around to make the dishes she
>> knew I loved. I never thought to ask her for the recipes, but I was a
>> young adult, and still am. Maybe you can help me?
>>
>> My mom made what she called goulash. To me it was more like a stew.
>> She would put elbow macaroni in it, V-8 Juice, chopped or whole
>> tomatoes, I cannot remember, I think celery, and I want to say caraway
>> seeds, but I could be wrong. She always put lots of hamburger in it,
>> maybe an onion or two. I just do not remember.
>>
>> Any help you can give me is appreciated. I miss her cooking, but what
>> I miss most is how wonderful she was, how she always put her family
>> before herself, and how much she loved me.
>>
>> Thanks in advance for your help.
>>

(and V-8 if you want to)

What is V-8 ??

a curious reader from europe.

Oh pshaw, on Tue 11 Jul 2006 10:28:47a, FERRANTE meant to say...

> Sadly, I always thought my mom would be around to make the dishes she
> knew I loved. I never thought to ask her for the recipes, but I was a
> young adult, and still am. Maybe you can help me?
>
> My mom made what she called goulash. To me it was more like a stew.
> She would put elbow macaroni in it, V-8 Juice, chopped or whole
> tomatoes, I cannot remember, I think celery, and I want to say caraway
> seeds, but I could be wrong. She always put lots of hamburger in it,
> maybe an onion or two. I just do not remember.
>
> Any help you can give me is appreciated. I miss her cooking, but what
> I miss most is how wonderful she was, how she always put her family
> before herself, and how much she loved me.
>
> Thanks in advance for your help.
>
> Mark Ferrante

Mark, I'm very sorry for the loss of your mother.

Even though I was able to capture all of my mother's recipes before she
died, sometimes things still just don't taste the same. I suspect that
it's just because she made them. :-)

You've had a lot of good suggestions here, but there's one that I haven't
seen. I spent most of my growing up years in NE Ohio, and while this
wasn't a dish that my mother made, almost all of the examples I tasted
there also contained a very small amount (perhaps 1/2 - 1 teaspoon) of mild
chili powder. This was for flavor, not heat.

If I recall correctly, the most common components were ground beef, chopped
onion, possibly a small amount of garlic, diced green pepper, chopped
canned tomatoes, tomato or V-8 juice, salt and pepper, a pinch of sugar,
chili powder, and the macaroni.

It's definitely a loosely constructed dish that can be endlessly varied in
proportions according to taste. I would actually call it "chili-mac", but
many versions of that contain kidney beans. Not my attempts, however.

Now that you have a handle on all the components, it's time to experiment
until it tastes like what you remember.

--
Wayne Boatwright
__________________________________________________

'Confusion not only reigns, it pours'

Oh pshaw, on Tue 11 Jul 2006 06:38:02p, wim van bemmel meant to say...

> On 11 Jul 2006 10:43:23 -0700, "-L." > wrote:
>
>>
>>FERRANTE wrote:
>>> Sadly, I always thought my mom would be around to make the dishes she
>>> knew I loved. I never thought to ask her for the recipes, but I was a
>>> young adult, and still am. Maybe you can help me?
>>>
>>> My mom made what she called goulash. To me it was more like a stew.
>>> She would put elbow macaroni in it, V-8 Juice, chopped or whole
>>> tomatoes, I cannot remember, I think celery, and I want to say caraway
>>> seeds, but I could be wrong. She always put lots of hamburger in it,
>>> maybe an onion or two. I just do not remember.
>>>
>>> Any help you can give me is appreciated. I miss her cooking, but what
>>> I miss most is how wonderful she was, how she always put her family
>>> before herself, and how much she loved me.
>>>
>>> Thanks in advance for your help.
>>>
>
> (and V-8 if you want to)
>
> What is V-8 ??
>
> a curious reader from europe.
>

http://www.v8juice.com/v8.aspx?ProductID=2463

A blend of seasoned vegetable juices, predominantly tomato.

--
Wayne Boatwright
__________________________________________________

'Confusion not only reigns, it pours'

"wim van bemmel" > wrote

> What is V-8 ??
>
> a curious reader from europe.

V = Vegetable
8 = How many of them

It's similar to tomato juice, but it's also got celery,
carrot, etc. Also good for bloody marys.

nancy

On Tue, 11 Jul 2006 20:02:00 -0500, Melba's Jammin'
> wrote:

>Sometimes we get all freaky about too much salt, but do include a little
>in this hotdish.

That was my thought also..but it also just didn't have that taste I
remembered. I tend to add more salt than some folks do, as I am a big
fan of having enough, but not too much salt. Not a low salt fan
here... I am going to add a pinch of sugar next time....maybe that
will do it.

Christine

On Tue, 11 Jul 2006 19:59:33 -0500, Melba's Jammin'
> wrote:

>In article >,
> FERRANTE > wrote:
>
>> was watching All My Children. The she asked for $5 in gas, even though
>> her husband was making about $60,000 a year and she worked. I said
>> forget it, I'll find something to eat and I have NEVER asked her for
>> anything since. We talk, seldom, and that is the way I like it.
>
>Don't burn the bridge, Mark. In spite of the fact that your sister is a
>fine example of a jerk. Don't burn the bridge; especially since you're
>young.

I'm so much more at peace now that the ties to my ex-brother and
ex-sister have been severed. Staying together is good for some, but a
disaster for others. His sister sounds like an absolute <BLEEP!>.

Just another perspective.

Carol

On Tue, 11 Jul 2006 19:00:48 -0700, Christine Dabney
> wrote:

>On Tue, 11 Jul 2006 19:57:34 -0500, Melba's Jammin'
> wrote:
>
>>I always use at least twice that amount of macaroni, but not necessarily
>>twice the rest of the ingredients. Add a pinch of sugar, too. Not
>>much, just a pinch.
>
>I kinda wonder if that is missing from the time I tried to recreate my
>mother's version of this. It just lacked something, ya know? I might
>try the pinch of sugar next time, to see if that makes the difference.
>
Maybe we're not meant to get it just right. Maybe we're just meant to
make something tasty, but always know that it was not as good as our
"Moms."

Just a suggestion: maybe the "moms" here might make up a recipe box
with index cards and give their kids recipes to the things they love
most (as gifts). As the years go by, just keep adding more index cards
with more of their favorites and when your gone, your kids will always
feel good when they see them and your handwriting.

Thanks everyone so very much!
Mark



>Christine

On Tue, 11 Jul 2006 22:33:27 -0400, FERRANTE
> wrote:

>Just a suggestion: maybe the "moms" here might make up a recipe box
>with index cards and give their kids recipes to the things they love
>most (as gifts). As the years go by, just keep adding more index cards
>with more of their favorites and when your gone, your kids will always
>feel good when they see them and your handwriting.

That's a lovely, and practical idea, Mark. A lot of us have made
cookbooks, but you can't add to them the way you can with recipe
cards.

I hope you can find that taste of "home" that you're seeking.

Carol

In article >,
FERRANTE > wrote:

> Sadly, I always thought my mom would be around to make the dishes she
> knew I loved. I never thought to ask her for the recipes, but I was a
> young adult, and still am. Maybe you can help me?
>
> My mom made what she called goulash. To me it was more like a stew.
> She would put elbow macaroni in it, V-8 Juice, chopped or whole
> tomatoes, I cannot remember, I think celery, and I want to say caraway
> seeds, but I could be wrong. She always put lots of hamburger in it,
> maybe an onion or two. I just do not remember.
>
> Any help you can give me is appreciated. I miss her cooking, but what
> I miss most is how wonderful she was, how she always put her family
> before herself, and how much she loved me.
>
My grandmother used to make a goulash like that. Basically it's elbow
macaroni, canned tomatoes, hamburger, onion, and (maybe) some salt and
pepper. She wasn't much for herbs and spices. Grandma raised 7 kids
during the Depression and accounted for every last penny she ever earned
or spent. My father and his siblings found receipts dating back to the
1940's in her house when she died in 1985.

Cindy

--
C.J. Fuller

Delete the obvious to email me

"FERRANTE" > wrote in message
...
> Sadly, I always thought my mom would be around to make the dishes she
> knew I loved. I never thought to ask her for the recipes, but I was a
> young adult, and still am. Maybe you can help me?
>
> My mom made what she called goulash. To me it was more like a stew.
> She would put elbow macaroni in it, V-8 Juice, chopped or whole
> tomatoes, I cannot remember, I think celery, and I want to say caraway
> seeds, but I could be wrong. She always put lots of hamburger in it,
> maybe an onion or two. I just do not remember.
>
> Any help you can give me is appreciated. I miss her cooking, but what
> I miss most is how wonderful she was, how she always put her family
> before herself, and how much she loved me.
>
> Thanks in advance for your help.

Mark - you have my sympathy on the loss of your mother. And I understand
how being able to recreate the food she cooked for you can bring back those
wonderful memories. I felt the same way when my Gramma passed away...I've
been somewhat successful with some of her dishes, but her apple dumplings
are still beyond me.

Wish I could help with the goulash, but all I have at the moment is my
sympathy.

Lisa Ann

"-L." > wrote in message
ps.com...
>
> cybercat wrote:
>> "-L." > wrote:
>> >
>> > As for the goulash (at least the Midwestern
>> > version I grew up with) - you pretty much have the recipe already.
>> > Brown some hamburger with chopped onions and celery, and then add
>> > canned chopped tomatoes (and V-8 if you want to) Lots of black pepper,
>> > some paprika, and onion owder. IIRC there isn't any garlic in it.
>> > Pre-cook the pasta until al-dente and then add it to the pot so that it
>> > can further absorb the tomato sauce. Simer on low for about 45 minutes
>> > or more.
>> >
>>
>> MMmm, I have never had this, sounds like it's worth a try!
>
> It's one of those stick-to-yer-ribs-better-the-second-day kind of
> dishes. When I was little I was embarassed to eat it because I thought
> it was a "poor person's" dish. Well, we were poor, so what did I
> expect?!? LOL...


LOL, indeed. I was oblivious to how poor we were growing up until I was an
adult. Every once in awhile, Mom would make us pancakes for dinner. I
mean, how cool is that? Pancakes for dinner! None of the *other* kids ever
got pancakes for dinner! My brother, sister and I were the envy of the
elementary/junior high school set.

Flash forward, I'm married with a step-daughter...Mom calls one evening. I
told her we were eating dinner and I'd call her back. "Oh, what are you
having?" "Pancakes!" I said brightly. There was a pause, then mom's very
distressed voice..."Honey, is everything okay? Are you having financial
problems?" "No...I just remember how much fun it was to have pancakes for
dinner sometimes. All the kids thought you were the coolest mom ever to
feed us that!" "Honey, we didn't eat pancakes because I was cool, we ate
pancakes because there was nothing else in the house to eat!" (Which did
explain why we always seemed to have them on Thursdays...)

Good memories, though.

Lisa Ann

"FERRANTE" > wrote in message
...
> On Tue, 11 Jul 2006 12:44:29 -0500, Andy <q> wrote:
>
>>FERRANTE > wrote in
m:
>>
>>> Sadly, I always thought my mom would be around to make the dishes she
>>> knew I loved. I never thought to ask her for the recipes, but I was a
>>> young adult, and still am. Maybe you can help me?
>>
>>
>>Mark,
>>
>>My only idea is call all your relatives and ask if they might have your
>>Mom's recipe. What are family for?
>>
>>Andy
>
> I will try, but I doubt I will get anywhere. When I was sick and
> called and asked my sister, several years ago, to go and get me a
> hamburger as I was to sick to cook, she said she couldn't because she
> was watching All My Children. The she asked for $5 in gas, even though
> her husband was making about $60,000 a year and she worked. I said
> forget it, I'll find something to eat and I have NEVER asked her for
> anything since. We talk, seldom, and that is the way I like it.
>
> Thanks,
> Mark

Mark! You must be one of my long-lost cousins! My brother told me one time
to never call him (or our father) when there was a sporting event on TV as I
was interrupting them. "Uh...Pete...you have cable. There's *always* a
sporting event on." His silence was my answer.

I did manage to terrorise one of his kids 4th of July weekend. I've had
severe jaundice for about a month now (I'm a lovely shade of yellow), and
one of the side effects or symptoms of jaundice is itching. All over. No
respite. So I'm sitting in the shade trying to be as inconspicuous as
possible as I scratch, when G2 came up to me, demanding "Aunt Lisa, do you
have cooties?" "No, G2, I don't have cooties." "Then why are you
scratching like that?" I lowered my glasses so he could see my eyes, leaned
in close to him and said "Because I'm *molting*." He ran off screaming. A
few minutes later, my brother came storming up to me demanding to know why
G2 was now calling me "Aunt Lisa the snake-lady."

Lisa Ann

"Gregory Morrow" > wrote in message
ups.com...
>
> Melba's Jammin' wrote:
>
>> In article >,
>> FERRANTE > wrote:
>>
>> > was watching All My Children. The she asked for $5 in gas, even though
>> > her husband was making about $60,000 a year and she worked. I said
>> > forget it, I'll find something to eat and I have NEVER asked her for
>> > anything since. We talk, seldom, and that is the way I like it.
>> >
>> > Thanks,
>> > Mark
>>
>>
>> Don't burn the bridge, Mark. In spite of the fact that your sister is a
>> fine example of a jerk. Don't burn the bridge; especially since you're
>> young.
>
>
> If she was a witch to him about such a minor thing that is EXACTLY what
> he should do, someone that toxic simply isn't worth the trouble...

Well, there's bridge burning...and then there's bridge burning.

There's bridge burning like "Okay, you live your life, I'll live my life,
you're not on my list of emergency contacts, and we'll see each other at
funerals and family reunions."

Then there's bridge burning like "You are a horrible rotten person, unfit to
occupy space on what is an already crowded earth and I can't wait until you
die so I can dance naked on your grave in the full moon."

At least with the first example, nothing has been said that needs to be
forgiven.

Then again, sometimes the 2nd example has to be done in order to preserve
your sanity. And to give you an excuse to dance naked in a cemetery in the
full moon.

Lisa Ann

Lisa Ann wrote:
>
> LOL, indeed. I was oblivious to how poor we were growing up until I was an
> adult. Every once in awhile, Mom would make us pancakes for dinner. I
> mean, how cool is that? Pancakes for dinner! None of the *other* kids ever
> got pancakes for dinner! My brother, sister and I were the envy of the
> elementary/junior high school set.

Oh, we did that too - or sometimes scrambeled eggs and toast.

>
> Flash forward, I'm married with a step-daughter...Mom calls one evening. I
> told her we were eating dinner and I'd call her back. "Oh, what are you
> having?" "Pancakes!" I said brightly. There was a pause, then mom's very
> distressed voice..."Honey, is everything okay? Are you having financial
> problems?" "No...I just remember how much fun it was to have pancakes for
> dinner sometimes. All the kids thought you were the coolest mom ever to
> feed us that!" "Honey, we didn't eat pancakes because I was cool, we ate
> pancakes because there was nothing else in the house to eat!" (Which did
> explain why we always seemed to have them on Thursdays...)
>
> Good memories, though.

LOL...totally. I wouldn't trade having grown up that way for anything.

-L.

On 11 Jul 2006 15:19:18 -0700, "-L." > wrote:

>
>cybercat wrote:
>> "-L." > wrote:
>> >
>> > As for the goulash (at least the Midwestern
>> > version I grew up with) - you pretty much have the recipe already.
>> > Brown some hamburger with chopped onions and celery, and then add
>> > canned chopped tomatoes (and V-8 if you want to) Lots of black pepper,
>> > some paprika, and onion owder. IIRC there isn't any garlic in it.
>> > Pre-cook the pasta until al-dente and then add it to the pot so that it
>> > can further absorb the tomato sauce. Simer on low for about 45 minutes
>> > or more.
>> >
>>
>> MMmm, I have never had this, sounds like it's worth a try!
>
>It's one of those stick-to-yer-ribs-better-the-second-day kind of
>dishes. When I was little I was embarassed to eat it because I thought
>it was a "poor person's" dish. Well, we were poor, so what did I
>expect?!? LOL...

My mom always called her version of this "Gunk". Pretty good tasting
gunk! I don't make it myself, but when she does, I really enjoy it.

TammyM

On Tue, 11 Jul 2006 20:02:00 -0500, Melba's Jammin'
> wrote:

>In article >,
> Christine Dabney > wrote:
>> I think I will try to recreate this next week, to use up that little
>> package of ground beef I have in the freezer. All these tips are
>> helping me.... I tried to duplicate this recipe after my mother
>> died,and I can't get the taste right. Maybe all these suggestions
>> will help.
>> I don't remember my mother putting green pepper in hers though...
>>
>> Christine
>
>
>Sometimes we get all freaky about too much salt, but do include a little
>in this hotdish.

You know, wackiest thing. I was a freakin' salt nazi for many years.
Wouldn't salt pasta water, hesitantly salted most everything or left
it out altogether. Funny thing. I was diagnosed with high-ish blood
pressure and my taste for salt went through the roof. I'd probably
salt anchovies these days ....

TammyM who keeps her BP in line by cycling 20 miles/day to and from
work (except when it's 192F degrees outside <apologies to the
humorless for the 'gross exaggeration'>)

On Tue, 11 Jul 2006 17:44:23 GMT, "kilikini"
> wrote:

>
>"FERRANTE" > wrote in message
.. .
>> Sadly, I always thought my mom would be around to make the dishes she
>> knew I loved. I never thought to ask her for the recipes, but I was a
>> young adult, and still am. Maybe you can help me?
>>
>> My mom made what she called goulash. To me it was more like a stew.
>> She would put elbow macaroni in it, V-8 Juice, chopped or whole
>> tomatoes, I cannot remember, I think celery, and I want to say caraway
>> seeds, but I could be wrong. She always put lots of hamburger in it,
>> maybe an onion or two. I just do not remember.
>>
>> Any help you can give me is appreciated. I miss her cooking, but what
>> I miss most is how wonderful she was, how she always put her family
>> before herself, and how much she loved me.
>>
>> Thanks in advance for your help.
>>
>> Mark Ferrante
>
>Goulash is just musgovian medley of noodles and a tomato based sauce with
<snip>

Heh. I was married briefly to a man whose last name was Medley. I
used to joke that I would name our children Fruit Medley, Vegetable
Medley ... you've just added Musgovian Medley to the list of mythical
children :-)

TammyM, who came to her senses LONG ago.....

FERRANTE > wrote in
:

> On Tue, 11 Jul 2006 12:44:29 -0500, Andy <q> wrote:
>
>>FERRANTE > wrote in
m:
>>
>>> Sadly, I always thought my mom would be around to make the dishes she
>>> knew I loved. I never thought to ask her for the recipes, but I was a
>>> young adult, and still am. Maybe you can help me?
>>
>>
>>Mark,
>>
>>My only idea is call all your relatives and ask if they might have your
>>Mom's recipe. What are family for?
>>
>>Andy
>
> I will try, but I doubt I will get anywhere. When I was sick and
> called and asked my sister, several years ago, to go and get me a
> hamburger as I was to sick to cook, she said she couldn't because she
> was watching All My Children. The she asked for $5 in gas, even though
> her husband was making about $60,000 a year and she worked. I said
> forget it, I'll find something to eat and I have NEVER asked her for
> anything since. We talk, seldom, and that is the way I like it.
>
> Thanks,
> Mark


Mark,

Blood is thicker than goulash. Show some maturity and rise above your
sister's snobbery.

Andy

Andy wrote:
>
> Mark,
>
> Blood is thicker than goulash. Show some maturity and rise above your
> sister's snobbery.
>
> Andy

Everyone keeps saying this, but sometimes it is more healthy to cut
toxic people from your life. I still put up with one of my relatives
who stands my teeth on edge every freaking time I am around her. I
every time, I ask myself why I even bother. If anything ever transpired
that hinted of having a negative effect on my child, that person would
be history.

-L.

TammyM wrote:
> On 11 Jul 2006 15:19:18 -0700, "-L." > wrote:
>
> >
> >cybercat wrote:
> >> "-L." > wrote:
> >> >
> >> > As for the goulash (at least the Midwestern
> >> > version I grew up with) - you pretty much have the recipe already.
> >> > Brown some hamburger with chopped onions and celery, and then add
> >> > canned chopped tomatoes (and V-8 if you want to) Lots of black pepper,
> >> > some paprika, and onion owder. IIRC there isn't any garlic in it.
> >> > Pre-cook the pasta until al-dente and then add it to the pot so that it
> >> > can further absorb the tomato sauce. Simer on low for about 45 minutes
> >> > or more.
> >> >
> >>
> >> MMmm, I have never had this, sounds like it's worth a try!
> >
> >It's one of those stick-to-yer-ribs-better-the-second-day kind of
> >dishes. When I was little I was embarassed to eat it because I thought
> >it was a "poor person's" dish. Well, we were poor, so what did I
> >expect?!? LOL...
>
> My mom always called her version of this "Gunk". Pretty good tasting
> gunk! I don't make it myself, but when she does, I really enjoy it.
>
> TammyM

We called it "goop" at our house - some people around here call it
"Johnny Mazetti" after some supposedly common pre-made dish of the same
name. Ours always had cheese in it - a layer in the middle and a layer
on top - usually American or Velveeta because it melted best. I just
always used tomato sauce, steamed hamburger, onion, garlic, elbow
macaroni, salt, pepper and parsley flakes. Cook the meat and the pasta
- mix everything - layer the cheese - and put in a casserole dish at
350 for half an hour.

N.

In article >,
FERRANTE > wrote:
(snippage)
> Maybe we're not meant to get it just right. Maybe we're just meant to
> make something tasty, but always know that it was not as good as our
> "Moms."
>
> Just a suggestion: maybe the "moms" here might make up a recipe box
> with index cards and give their kids recipes to the things they love
> most (as gifts). As the years go by, just keep adding more index cards
> with more of their favorites and when your gone, your kids will always
> feel good when they see them and your handwriting.
>
> Thanks everyone so very much!
> Mark
>
>
>
> >Christine


I've been a proponent of that for years here, Mark. :-) In our cyber
age, there IS something very special about seeing a loved one's
handwriting from long ago.

My mother was foreign-born and her formal education stopped at 8th
grade; English is a difficult language to speak and write and she was a
phonetic speller. :-) I smile every time I open her old Rumford
cookbook with her recipe for Otmel Cukis written in the front cover.
She'd be 108 this year and has been dead for 25 years. Vicnaja pamjat'.
There's a special satisfaction, Mark, when others say that yours "tastes
just like Mom's." (I've been on the receiving end of that one. <g>)
Good luck in your attempts to replicate one of the favorite things your
mom made for you; I'm sorry for your loss.
--
-Barb
<http://jamlady.eboard.com> Updated 7-10-06, Rob's Birthday Lunch
"If it's not worth doing to excess, it's not worth doing at all."

In article . com>,
"Gregory Morrow" > wrote:

> Melba's Jammin' wrote:
>
> > In article >,
> > FERRANTE > wrote:
> >
> > > was watching All My Children. The she asked for $5 in gas, even though
> > > her husband was making about $60,000 a year and she worked. I said
> > > forget it, I'll find something to eat and I have NEVER asked her for
> > > anything since. We talk, seldom, and that is the way I like it.
> > >
> > > Thanks,
> > > Mark
> >
> >
> > Don't burn the bridge, Mark. In spite of the fact that your sister is a
> > fine example of a jerk. Don't burn the bridge; especially since you're
> > young.
>
>
> If she was a witch to him about such a minor thing that is EXACTLY what
> he should do, someone that toxic simply isn't worth the trouble...


Sometimes people change, times change, circumstances change, and
perspectives change. And sometimes they do not. If I were disowned
because I was sometimes a jerk, I'd be living solo in this world,
friendless, and family-less. And if I cut off all ties to a family
member because they were jerks, I'd be living solo in this world,
family-less. I put high stock in being on speaking terms with blood
relatives. Clearly YMV.

If Mark talks, seldom, to his sister and likes it that way, I understand
that. I've got one of those, too. But I would never break all contact
with her because she's done me wrong more than once out of jerk-ness or
thoughtlessness and sometimes self-righteousness. In the grand scheme
of things her offenses towards me were easy enough to "adjust" around
without burning the bridge. I think of my relationship to her as
killfiled or filtered (which is reversible) rather than deleted (yeah, I
know you can un-delete, but you know what I mean). "-)
And as she has aged (84) and I have aged (more than 55) I'm more
tolerant of her behavior. And I'm hoping my kids will remember it and
think likewise of me.

OB Dessert for a hot summer day:

{ Exported from MasterCook Mac }

Anne's Dessert

Recipe By: Posted to rec.food.cooking by Barb Schaller 4-4-2006
Serving Size: 1
Preparation Time: 0:00
Categories: Desserts

Amount Measure Ingredient Preparation Method
1 cup chocolate chips
3 Tbsp water
3 eggs separated
1/2 pint whipping cream whipped
10 " Angel food cake cubed
Nuts optional

Melt chips in water; cool slightly. Beat the egg yolks and add to
chocolate; fold whipped cream into chocolate, then fold in stiffly
beaten egg whites. Mix with cake cubes in a 9x13" pan and chill several
hours. Keeps well.

‹‹‹‹‹
Notes: From Sister Anna Banana The Strawberry Queen and Former
Drugstore Lady, 4-1-1983
_____



--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."