We have a new source for ethnic recipes, courtesy of Margaret Kaiser. She shares select recipes from a cookbook titled Recipes for the New Millennium (© 2000, Morris Press),
subtitled "A Collection of Recipes from Former and Present Parishioners of Holy Ghost Church, Bethlehem, PA."

HUNGARIAN GULYAS
(from Erika M Cirullo)

Ingredients-goulash:
1 1/2 lbs. beef cubes 1 lg. onion
2 Tbsp. lard 1 green pepper
2 tsp. paprika 2 lg. carrots
1 tsp. salt 3 lg. potatoes
1/2 tsp. pepper

Preparation-goulash:

Sauté onion and green pepper in lard. Add paprika; stir well. Add meat and saute for about 5 minutes. Add seasonings and just enough water to cover meat. Cook slowly for 1 hour. Add sliced carrots and 3 cups of water and cook slowly for 1/2 hour. Add potatoes and continue cooking for 15 minutes or until done. Mix in dumplings (see below), if you like, and serve as a main dish. Serves 4.


Ingredients-dumplings:
3 eggs, beaten 1/4 tsp. baking powder
3 c. flour 1/2 to 2/3 c. cold water
1 Tbsp. salt

Preparation-dumplings:

Mix all ingredients and beat with wooden spoon until smooth; drop by teaspoonful into salted, boiling water; cook until dumplings rise to top. Drain and rinse with warm water. Serve with chicken paprikas, goulash, stews or any of your favorite recipes as a side dish. Serves 4.