NEW ORLEANS MANSION
IRINA
LOUISIANA GOULASH
“This recipe was invented using trial and error. The name is actually a joke. My dad couldn’t think of ’jambalaya,’ so he said, ’Pass the Louisiana goulash.’ This made us laugh, and it’s in honor of him.” -CL Reader
3¼ C chopped tomato
¾ C (¼-inch-thick) slices celery
½ C water
⅓ C chopped onion
½ tsp paprika
½ tsp dried thyme
½ tsp dried rubbed sage
¼ tsp ground red pepper
¼ tsp Cajun seasoning
10 oz andouille sausage, cut into ¼-inch-thick slices
1 (14-ounce) can fat-free, less-sodium chicken broth
1 garlic clove, minced
1¼ C uncooked long-grain brown rice
½ lbs medium shrimp, peeled and deveined
ST. PETERSBERG CITY IN RUSSIA
ELENA
BEEF STROGANOFF
This classic Russian dish is easy to make; use frozen chopped onions and presliced mushrooms to speed preparation. To maintain a creamy consistency, be careful not to bring the sauce to a boil once you stir in the sour cream mixture. Serve with rice if you need a substitute for egg noodles.
1 (8-ounce) carton reduced-fat sour cream
3 tbsp no salt-added tomato paste
1 tsp Worcestershire sauce
½ C all-purpose flour
1 tsp salt
⅛ tsp freshly ground black pepper
2 lbs boneless sirloin steak, cut into (2-inch) strips
1 tbsp butter
½ C chopped onion
1 (14-ounce) can less-sodium beef broth
2 C sliced mushrooms
Chopped fresh parsley (optional)
8 C cooked medium egg noodles (about 7 cups uncooked pasta)
WRITER OF THE APOCALYPSE
I am the writer of the apocalypse, the deliverer of armageddon. I will lay a wide swath of destruction through the blind, the straight, and the narrow to make a path for the coming of the Lord. In the bluster of the turbulence, hedonists will croak, shear jadedness, wear ashcloth and cry out His Holy Name.
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