Date I made this
recipe: March 10, 2013 (Daylight Savings
Time)
The Quarter Past Six Cookbook by Joanne Lamm
Published by: Lamm-Morada Publishing Company
© 1982 – ISBN:
0-932128-03-3
Recipe:
Ginzu Goulash – p. 24
Like most Americans, I
cannot fathom why on earth we switch to Daylight Savings time, especially since
we lose an hour of sleep in the springtime, but it is so and no amount of
endless chatting about it on the internet will make it otherwise. Seriously, I have never seen so many articles
on various media websites such as my local paper, CNN or even the
HuffingtonPost discuss this topic. Guess
we must all be stuck in the winter doldrums with not much else going on.
Not that this shift to
daylight savings time meant that we’d be getting more light in these parts
because the view from my computer has looked the same all winter – gray and
bleak. The sun, when it appears to shine
its light on us, is a rarity, almost making me question whether or not I am
living in some alternate universe like The
Twilight Zone.
At any rate, bleak weather
aside, of course I had a “time” cookbook at my disposal and 24 pages in, I just
had to – and I mean had to – make Ginzu
Goulash to usher in Daylight Savings Time.
And I’m telling you right now, you will likely be underwhelmed, nay,
even disappointed, for this is no culinary masterpiece but the name itself sold
me and when I saw the ingredients for your basic American Chop Suey, there was
no going back.
For those of you my age,
not only will this recipe for chop suey – the American version – bring back all
kinds of memories, but the recipe’s name – Ginzu – had me back in “Ron Popeil”
land in about two seconds flat.
You all remember Ron,
right? Ron, the best hawker of cool crap
you didn’t even know you needed, was famous for his 1970’s TV commercials in
which he told you “It slices, it dices,
Just set it and forget it” and the always popular “But wait, there’s more,”
encouraging you to stay tuned to see what extra items came with your product order. Out of all the TV pitchmen at the time, Ron
was the best and although he did not sell the infamous Ginsu knife, he invented,
hawked and sold numerous other products under his company, Ronco. (For all you New York City residents, every time I think
of Ron I also think of Crazy Eddie -
now THAT guy could sell electronics!)
So Ginzu (note the
different spelling!) Goulash it was. To
make this, get out your can opener. Be
prepared for absolutely no flavor. Serve
it over rice because that’s what one does with bean sprouts, water chestnuts
and mushrooms, and if you have a chance, get on YouTube to watch Ron’s hilarious commercials and take a trip down
memory lane. (Right now I’m watching the commercial for Buttoneer – “a way to put buttons on, pleat drapes…” –
hahahahahaha…..)
Ginzu Goulash – no serving size given – “Bring the
mysterious East to your dinner table in the form of this sumptuous Chinese
goulash.” (Ann’s Note: Chinese
goulash???!)
1 pound hamburger meat
One 8-ounce can bean
sprouts, drained
One 3-ounce can sliced
mushrooms, drained
One 8-ounce can sliced
water chestnuts, drained
One 8-ounce can green
beans, drained
One 8-ounce can tomato
sauce
1 teaspoon onion salt
(Ann’s Note: you can also substitute
garlic salt)
2 tablespoons soy sauce
Crumble and brown the
hamburger in the skillet. Drain
grease. Add all well-drained canned
items plus onion salt and soy sauce.
Heat and serve.
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