PENSERIO DEL SPIRITO ~

It's Winter...It's Time for Goulash   American style goulash is nothing remotely close to Hungarian style, except maybe the paprika used.  If you're looking for a fairly fast and economical dinner that is just as good, if not better, as leftovers, try goulash.  Use a large skillet and add the elbow macaroni in the pan right after your meat is brown. Then you can add in the liquid ingredients and simmer in the same pan.  It makes cleanup so much easier too!  Ingredients: 1 lb lean ground beef 1/2 cup each of diced celery, yellow onion and bell peppers) 1 15 oz can diced tomatoes 1 small can tomato sauce 1 tsp cumin 1 tsp garlic pepper 1/2 tsp paprika 1 bag large elbow macaroni 3 cups water Top with sour cream, if desired 6 "normal" servings: Brown ground beef in large skillet with the onion/celery/bell pepper mix, garlic pepper and cumin. Drain, add elbow macaroni and stir so that all the mac is complete

Shortbread Cookies ~ Norwegian Morkaker I saw this shortcake recipe on Norway-Hei.com  and could not resist its simplicity.  I can assure you with great enthusiasm, I loved these cookies.  Methinks these are a cousin to the snickerdoodle , not so much cinnamon and sugar, but lots of gorgeous butter,  tender, slightly crispy.  This cookie is going to be year 'round favorite with me for its ease of preparation, simple pantry ingredients, and delicious flavor. The dough requires a couple hours of refrigerator time, so you might want to start these earlier in the day and putter about until you're ready to bake. Ingredients: 1/2 pound (2 sticks) butter , no substitutes (!) 2/3 cup sugar 2 1/2 cups flour cinnamon-sugar mixture (1/4 cup sugar with 1 1/2 teaspoons cinnamon) In a medium-sized bowl, cream the butter and sugar until white and creamy, about 6 minutes.  Add the flour gradually until well blended.  Chill the dough in the