Recipe(tried): Fall Goulash Soup, Hot Gingered Cider, Glazed Buttermilk Apple Pound Cake

Hello Everyone!

It's a beautiful, cool and crisp morning and I want to post my menu for tonight. I have made it before and it merits sharing the recipes with you all. Yesterday, I cleaned the slate walkway with a non-chlorine cleaner to get some of the mold that had accumulated in certain araeas and it worked like a charm! Then I topped it off after it dried with a sealer but my DH and I think it sort of looks dull instead of being brighter. So after I post, I will go to Home Depot and see if they have something with a little bit of a shine to it.

I have to also get to my magazine pile and read thru and cut out any interesting recipes. I am so behind in those magazines! Then my Mom calls me this morning and tells me that a neighbor of hers gave her 8 back issues of Southern Living...just what I need! I have already begun a file folder titled, "Thanksgiving and Christmas Recipes". In it are printed recipes I have found in TRL's Holiday menus. There are some wonderful recipes in there from everyone! I find that a folder such as this one helps me thru the madness of planning a holiday meal.

I also need to get to the box of apples we brought back from Waynesville. A friend e-mailed me her crock-pot recipe for Apple Butter and I think that is what I will do later on in the week and get my Christmas presents going...also I don't want the apples spoiling. I have them sitting out in the porch and the weather being cooler helps out a lot. They are all Rome apples and they look delicious. I would like to buy a pork loin later this week and try my hand at duplicating the stuffed loin I enjoyed at DePalma's. Yuuuuummmmmm!

Here is tonight's menu:
Fall Goulash Soup
Corn Bread
Hot Gingered Cider
Glazed Buttermilk Apple Pound Cake

Happy November! Gina

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FALL GOULASH SOUP
Source: Publix Family Style Magazine
Servings: 10

3 Tbsp. butter
1 lb. top round steak, cut into 1/2 inch cubes
1 1/2 cups chopped onions
1 Tbsp. minced garlic
2 Tbsp. flour
2 Tbsp. paprika
3 Tbsp. tomato paste
4 cans (14 oz.) chicken broth, plus enough water to equal 8 cans
1 can (14 oz) whole tomatoes, drained, chopped and juice reserved
4 large carrots, diced
1 bay leaf
1/2 tsp. marjoram
1/2 tsp.caraway seeds, crushed
1/2 tsp.fresh ground black pepper
1 cup uncooked macaroni
1/2 cup sour cream

Melt butter in a large Dutch oven over medium-high heat. Add beef and brown well on all sides for 5 minutes. Transfer to a plate and set aside.

Add onion and garlic and cook for 5 minutes.

Add beef, flour and paprika. Cook stirring constantly for 3 minutes.

Stir in tomato paste until smooth. Add chicken broth and water, tomatoes and reserved juice, carrots, bay leaf, marjoram, caraway seeds, and pepper. Bring to a boil; reduce heat and simmer, stirring occasionally for 30 minutes.

Add macaroni and simmer until beef is tender and vegetables are cooked through, about 15 minutes. Remove bay leaf.

Top each serving with sour cream.

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HOT GINGERED CIDER
Source: Publix Family Style Magazine
Servings: 8

4 cups ginger ale
4 cups apple cider
2 Tbsp. lemon juice
4 Tbsp. mulling spices (if not available, use a mixture of 1 broken cinnamon stick and 1 Tbsp. whole cloves)
2 (1-inch) pieces fresh ginger, sliced

In a medium saucepan, combine the ginger ale, apple cider, lemon juice, mulling spices and fresh ginger. Cover and cook over medium-low heat for 5-10 minutes or until heated thru. Do not boil.

Strain and discard the spices.

To serve, ladle mixture into heat-proof glass mugs or cups.

I like to serve it with an apple slice floating in the cup!

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GLAZED BUTTERMILK APPLE POUND CAKE
Servings: 10
source: SkyTop Apple Orchard

FOR THE CAKE:
3 cups flour
1 1/2 cups sugar (I use 3/4 cup Splenda for Baking)
1 1/2 cups oil
3 eggs
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups chopped apples
1 cup unsweetend coconut
1 cup chopped nuts
FOR THE GLAZE:
3/4 cup sugar (I use1/2 cup Splenda for Baking)
1/2 cup buttermilk
1 stick (1/2 cup) butter
1 Tbsp. corn syrup
1/2 tsp. baking soda
1 tsp. vanilla

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease a Bundt pan.

With a mixer blend together the flour, sugar, oil, egg, vanilla, baking soda, and salt.

Stir in apples, coconut, and nuts. Pour into prepared pan.

Bake 1 hour and 20 minutes at 350 degrees or until tests done. Cool.

TO PREPARE THE GLAZE:
Mix all ingredients in a sauce pan and bring to a boil for 5 minutes.

Turn cooled cake out of pan and punch holes in top of cake and pour glaze over cake letting it soak in.