SC - On a Tangential, OT Note - Was: Potato salad+pasta salad- the mild Oregon version - OOP

[Laura C Minnick]

And it came to pass on 3 Aug 99,, that Philip & Susan Troy wrote:

> Would anyone like to explain their take on the use of the word "goulash"
> in re American cooking as a reference to any of several types of dishes
> _other_ than the Hungarian/Austrian/German family of dishes known by that
> name, all generally meat stews/soups flavored with paprika? For example,
> one of the interesting foodways a friend of mine follows includes making
> "goulash" with elbow macaroni, ground beef and onion in a somewhat heavy
> stock-and/or-tomato-based sauce. Not unlike Hamburger Helper, I suppose,
> but made with real food. I'm informed by the lady, who grew up near
> Wilkes-Barre, Pennsylvania, that this is pretty commonly eaten in the
> area.

My lord husband grew up in New Hampshire, and his family ate a 
similar dish.  It was known locally as "American Chop Suey".  A quick 
Altavista search on that phrase pulled up over 200 hits, several of which 
were cafeteria menus from public schools in New England.  So it 
appears to be a commonly used term for that dish in that region.  (And 
now we can begin the inevitable sub-sub-thread about chop suey being 
an American invention anyway...)

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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