Ron’s American Goulash

Ron's American Goulash

Ron's American Goulash

Ron cooked up this recipe at our DOG held during Establishment Day at Hopewell Furnace. He told me he found the recipe by browsing the Internet and came across something called American Goulash. Not satisified, Ron added corn, peppers, oregano, and thyme and probably something I forgot. What came out of his black pot was a rave so it deserve's his name in front of the recipe title.

Ingredients

  • 2 Lbs ground beef
  • 1 large yellow onion
  • 4 large cloves garlic, minced
  • 3 cups water
  • 2 15-ounce cans tomato sauce
  • 2 14-ounce cans diced tomatoes
  • 3 Tbs soy sauce
  • Oregano to taste
  • 2 Tbs dried basil
  • 2 bay leaves
  • 1 Tbs seasoned salt
  • Pepper to taste
  • Thyme to taste
  • 1/2 tsp black pepper
  • 2 cups elbow macaroni, uncooked

Instructions

  1. Brown ground beef over medium heat until browned.
  2. Stir in onions, garlic, corn an bell peppers. Cook until onions are transparent.
  3. Stir in water, tomato sauce, diced tomatoes, soy sauce,oregano, basil, bay leaves, salt, pepper, and thyme.
  4. Simmer for 20 minutes.
  5. Stir in pasta and simmer until tender, about 25 minutes.
  6. Remove bay leaves and serve.
http://www.valleyforgeblackpots.com/1181-2/

1796 Lemon Cream

1796 Lemon Cream from Amelia Simmons "American Cookery"

Here is the text of the original 1796 recipe: "Take the juice of 4 large lemons, half a pint of water, a pound of double refined sugar beaten fine, the whites of seven eggs and the yolk of one beaten very well; mix altogether, strain it, set it on a gentle fire, stirring it all the while and skim it clean, put into it the peal of one lemon, when it is very hot, but not to boil; take out the lemon peal and pour it into china dishes.

Ingredients

  • 6 egg whites, beaten
  • 1 whole egg, beaten
  • Juice of 4 lemons
  • 1 cup water
  • 2 cups sugar
  • Rind of 1 lemon

Instructions

  1. Whisk together egg whites and whole egg.
  2. Stir in lemon juice.
  3. Add 1 cup water.
  4. Stir in sugar.
  5. Mix well.
  6. Pour through strainer.
  7. Add lemon rind.
  8. Heat over medium to low heat stirring constantly.
  9. Skim occasionally to remove foam
  10. Remove from heat before it boils. You will notice the consistency changing.
http://www.valleyforgeblackpots.com/1796-lemon-cream/

Sourdough Biscuits

Sourdough Biscuits

Ingredients

  • 1 pkg (1/4 oz) Rapid rise yeast
  • 3 cups sourdough starter
  • 4 - 5 Tbls sugar
  • 1/3 cup oil
  • 2-1/2 Tbls baking powder
  • 2 tsp salt
  • 2-1/2 - 3 cups all purpose flour
  • 2 Tbls butter, melted

Instructions

  1. Pre-heat Dutch oven to 350 degrees.
  2. In a large bowl, dissolve yeast into sourdough starter.
  3. Whisk in sugar and let sit for 1 minute.
  4. Whisk in oil, baking powder and salt.
  5. Taste starter and add more salt if too tart.
  6. Slowly stir in flour until it makes a soft dough but not sticky.
  7. Turn dough out onto a floured surface and roll out to about 1/2 inch thick.
  8. Cut out 16 rounds or squares, cover and let rise in a warm place for 40 to 60 minutes or until doubled in size.
  9. Place in pre-heated Dutch oven and bake about 20 - 25 minutes or until golden brown.
  10. Brush with melted butter and serve.
http://www.valleyforgeblackpots.com/sourdough-biscuits/

Dutch Oven Ice Cream with a Little History

There are many theories about where ice cream originated. Some say Marco Polo brought the idea from China to Europe in the sixteenth century. Others credit the chef of Charles I of England for its discovery. The story says the king paid the chef 500 pounds a year to keep the recipe a secret. However, we know that people for centuries were bringing snow and ice down from the mountains to flavor with honey and nuts.

Quaker colonists who immigrated to Pennsylvania are credited with bringing the recipe for ice cream to America around 1700. Thomas Jefferson was the first person in this country to write an ice cream recipe. The mixture included cream, egg yolks, and sugar, which are still the standard ingredients used today. The ice cream base was placed in a sabotiere, a tall pewter container with a lid, and set into a wooden bucket filled with ice and salt. Jefferson wrote to “leave it still half a quarter of an hour, then turn the Sabotiere in the ice 10 minutes…open it to loosen with a spatula the ice from the inner sides of the Sabotiere.” If you would like to see a video of a sabotiere as it would have been used to make ice cream back in the day I suggest taking a look at the YouTube video by Jas Townsend at https://youtu.be/OpOmmSiUNyw.

On November 25, 1773, Rivington’s New York Gazetteer featured the first advertisement for ice cream in the United States. It announced Philip Lenzi’s arrival from London and included a list of fine treats he had available for purchase, including ice cream.

Rivington’s New York Gazatteer, November 25, 1773, N-YHS Newspaper Collection.

So, why am I posting this on a Dutch oven group page? Well, we can use the same method but with the use of cast iron. Here are the ingredients and instructions (Credit for this recipe needs to go to Leslie Lovett at www.texasironchef.com):

1 small package instant pudding (any flavor)

2 cups of heavy cream
1 cup of milk
1⁄2 cup of sugar

1⁄2 Tbsp vanilla
1⁄4 tsp lemon juice
1 egg
1 can evaporated milk

Mix pudding together with 1 cup heavy cream & milk. In a second bowl mix sugar, egg, vanilla, and lemon juice. Mix in the pudding mixture and pour into a 12” DO. Add 1 cup heavy cream and evaporated milk and stir until smooth. Place the lid on the DO. Place an inch and a half of crushed ice and rock salt on the bottom of a large tub, 18 to 20 inches in diameter. Place the DO into the tub and fill the sides of the tub with ice and rock salt. Fill the lip of the DO with ice. Every 5 minutes remove the DO lid and stir the mixture. Total freezing time is 45 to 60 minutes.