Hungarian Goulash
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SERVINGS 6 1 pkg. 8-ounce dried kazunoko (fish roe) 1/2 cup Hawaiian salt 2 cups water Soak dried kazunoko in salt water for at least 2 days. This will keep indefinitely in refrigerator. Use as needed. The night before serving, soak the amount of kazunoko you need in fresh water. In the morning, drain and…
Pronto Pups (Hot Dog on Stick)
1-1/2 c. unsifted all-purpose flour 2 tsp. double acting baking powder 1 egg canned sausages or frankfurters 3 tbsp. sugar 1 tsp. salt water Combine all ingredients and add enough water to make a soft dough, not runny. Put barbecue stick in sausages and dip in dough and fry in deep fat until slightly brown.
