Pancakes, mashed potatoes, cooked chocolate pudding, (the more skin the better), lima beans cooked down and drenched with butter, a huge salad with Litehouse Thousand Island Dressing, and Coke, Coke and more Coke !

[QUOTE=Worth1;494106]I'm bringing up Hungarian Goulash.
Not the hamburger meat macaroni and ketchup stuff but real Goulash.
Making some tonight.

Worth[/QUOTE]


Every year on October 20th (horror icon Bela Lugosi's birthday) I make my own version of Hungarian Goulash using chicken instead of the traditional beef. Definitely not authentic, but comforting nonetheless. :)

[QUOTE=GardeningCook;493258]Along the same lines of enjoying comfort food in the heat, one of my "comfort foods" (being 100% Bohemian Czech) is Chicken in Sour Cream Dill Sauce with Czech bread dumplings. When the garden dill was bountiful in mid-summer, this often graced our family table growing up, & it's been comfort food for me well into adulthood.[/QUOTE]

I'm interested in the recipe:
Chicken in Sour Cream Dill Sauce with Czech bread dumplings.
I would like tasted it, I have never eaten.
Vladimír

Sure thing! My parents & both my maternal & paternal grandparents made this, & it's still a comfort-food standard in my kitchen today.

For chicken:

One chicken, cut into serving pieces
Chicken stock/broth + water to cover, if necessary
Approx. 3/4 cup fresh chopped dill
8 to 16 oz. sour cream
Salt & pepper to taste

In a saucepan or large skillet, poach chicken pieces in simmering broth/water until just cooked through. Remove, skin & bone meat (discarding skin & bones), & keep meat warm.

Depending on how much broth is left, use as is or reduce to taste, then stir in sour cream, & salt/pepper to taste. Add chicken meat back into sauce & serve over sliced bread dumplings.

GardeningCook Family Czech Bread Dumplings
[B][COLOR=black][FONT=Arial]2 cups flour + extra for flouring hands[/FONT][/COLOR][/B]
[B][COLOR=black][FONT=Arial]1/2 tsp. baking powder[/FONT][/COLOR][/B]
[B][COLOR=black][FONT=Arial]1 cup whole milk[/FONT][/COLOR][/B]
[B][COLOR=black][FONT=Arial]4 slices of white bread - either stale or toasted, cubed[/FONT][/COLOR][/B]
[B][COLOR=black][FONT=Arial]1 egg[/FONT][/COLOR][/B]

[B][COLOR=black][FONT=Arial]Bring a large pot of water to a full boil. In large mixing bowl, lightly beat egg. Add flour & baking powder & mix again. Add milk & cubed bread & combine thoroughly. With lightly floured hands, form balls of approximate tennis ball size & drop into boiling water. Allow to cook for 10 minutes, then flip balls over & cook for another 10 minutes. [/FONT][/COLOR][/B][B][COLOR=black][FONT=Arial](Sometimes the balls resent being flipped, so don’t get too anal over it – if this happens, just roll them over a few times in the water. They’ll be fine.) Remove to a bowl & allow to cool a bit before slicing. (Can be made a day or two ahead, sliced, & microwaved before serving.)[/FONT][/COLOR][/B]
[B][COLOR=black][FONT=Arial]Leftovers are easily reheated in hot gravy or in the microwave, & make a delicious addition to scrambled eggs when cubed & browned in butter.[/FONT][/COLOR][/B]


__________________
My body is a temple. Unfortunately, it's a fixer-upper.

Banana sandwich?

Comfort Food...
 

Homemade potato Gnocchi with a thick, rich tomato sauce that has had sausages, meatballs and chunks of pork simmered in it for three or four hours. While the sauce was a Sunday staple when I was growing up the gnocchi were a special treat.

-Creamy mac n cheese (no bread crumbs please and thank you, I want creamy not crunchy)
-My great-grandmother Helen's coffee cake (made every year at Christmas time in an enameled iron baby bath tub)
-Gram's lemon meringue pie
-Fresh homemade bread
-Plain bagels with plain cream cheese
-Fettucine Alfredo
-Manicotti
-White chili
-Biscuits and sausage gravy
-Mom's silver dollar pancakes
-Grandma's PBB&J (that's peanut butter, butter, and jelly)
-Grandma's French toast
-Grandma's Christmas cookies (she makes all kinds but the Cap'n Crunch ones are my favorite)
-New England clam chowder
-Red beans and rice (with Andouille of course)
-Sweet potato casserole (with pecans and mini marshmallows)

There's probably a lot more that will come to me later.

[QUOTE=GardeningCook;494805]Sure thing! My parents & both my maternal & paternal grandparents made this, & it's still a comfort-food standard in my kitchen today.

For chicken:

One chicken, cut into serving pieces
Chicken stock/broth + water to cover, if necessary
Approx. 3/4 cup fresh chopped dill
8 to 16 oz. sour cream
Salt & pepper to taste

In a saucepan or large skillet, poach chicken pieces in simmering broth/water until just cooked through. Remove, skin & bone meat (discarding skin & bones), & keep meat warm.

Depending on how much broth is left, use as is or reduce to taste, then stir in sour cream, & salt/pepper to taste. Add chicken meat back into sauce & serve over sliced bread dumplings.

GardeningCook Family Czech Bread Dumplings
[B][COLOR=black][FONT=Arial]2 cups flour + extra for flouring hands[/FONT][/COLOR][/B]
[B][COLOR=black][FONT=Arial]1/2 tsp. baking powder[/FONT][/COLOR][/B]
[B][COLOR=black][FONT=Arial]1 cup whole milk[/FONT][/COLOR][/B]
[B][COLOR=black][FONT=Arial]4 slices of white bread - either stale or toasted, cubed[/FONT][/COLOR][/B]
[B][COLOR=black][FONT=Arial]1 egg[/FONT][/COLOR][/B]

[B][COLOR=black][FONT=Arial]Bring a large pot of water to a full boil. In large mixing bowl, lightly beat egg. Add flour & baking powder & mix again. Add milk & cubed bread & combine thoroughly. With lightly floured hands, form balls of approximate tennis ball size & drop into boiling water. Allow to cook for 10 minutes, then flip balls over & cook for another 10 minutes. [/FONT][/COLOR][/B][B][COLOR=black][FONT=Arial](Sometimes the balls resent being flipped, so don’t get too anal over it – if this happens, just roll them over a few times in the water. They’ll be fine.) Remove to a bowl & allow to cool a bit before slicing. (Can be made a day or two ahead, sliced, & microwaved before serving.)[/FONT][/COLOR][/B]
[B][COLOR=black][FONT=Arial]Leftovers are easily reheated in hot gravy or in the microwave, & make a delicious addition to scrambled eggs when cubed & browned in butter.[/FONT][/COLOR][/B]


__________________
My body is a temple. Unfortunately, it's a fixer-upper.[/QUOTE]

Thank you, I must this combination as soon as possible to taste.
Vladimír

Arghhh! Forgot to mention to add the dill in along with the sour cream, salt, & pepper!!!

[QUOTE=GardeningCook;495185]Arghhh! Forgot to mention to add the dill in along with the sour cream, salt, & pepper!!![/QUOTE]

Right I caught that.:lol:
May I add a variant to this that you may like.

Worth

Of course!!!!

[QUOTE=GardeningCook;495187]Of course!!!![/QUOTE]

It is really the dill sour cream thing that caught my eye.
I thought Vladimir might want to try it is he hasn't already.

It is something I make for schnitzel.

Make a roux (flour and oil) out of the drippings from the schnitzel with some flour.
Don't over brown it you just want to cook the flour to get rid of the raw taste of flour.
When this is done you add some water and or milk to make a regular gravy. At the very last you add crushed dill seed dill weed and sour cream salt and pepper and let it simmer at a low heat until it is at your desired thickness.

Just a thought.:)

Worth

Thanks! I'll have to give that a try the next time I make my Chicken Schnitzel. (With spaetzle of course!)

How could I have forgotten pumpkin pie, chocolate milk and grilled cheese sandwiches on sourdough???

My summer comfort food that I like best (Other than tomatoes) is Hormel Black Label ham sandwiches on French bread and mayo. You can add so many things or just eat it meat/bread/mayo. It is my summertime comfort food of choice.

Hormel Black Label ham is "Canned Ham" in a 3 pound plastic container sold at Wally-World for just under $9. I treat it like it costs a thousand dollars. [URL]http://www.walmart.com/ip/Hormel-Black-Label-Ham-3-lb/10290954[/URL]