Chicken Goulash, Peanut Butter Muffins

DEAR SOS: Cafe Cego’s in Rolling Hills makes a wonderful chicken goulash. I have searched in vain for a recipe for this dish. Could you persuade Cego’s to share its recipe? --RUTH

DEAR RUTH: Gerhard Moser of Cafe Cego’s came through with a recipe and this advice: “Even when using the same recipe, the results can vary widely. For my recipe I think it is essential to have on hand good, fresh chicken stock. Commercial chicken base has too salty a taste.” The chef serves the goulash with spaetzle, but fettuccine, says Moser, is a good substitute.

CAFE CEGO’S CHICKEN GOULASH 3 pounds yellow onions, thinly sliced 1/4 cup oil 4 pounds boneless chicken breasts and thighs, cut into chunks 1 tablespoon Spanish paprika 1 tablespoon sweet Hungarian paprika 1/2 teaspoon salt 1/2 teaspoon ground black pepper 6 cups chicken stock 5 bay leaves 1 teaspoon chopped thyme or dried thyme 1 tablespoon Worcestershire sauce 1 tablespoon cornstarch Water

Saute onions in about 2 tablespoons oil in heat-proof casserole until golden brown. Set casserole aside.

Heat skillet until very hot. Add remaining oil and chicken and cook on both sides until light brown in color. Add Spanish and Hungarian paprikas, salt and pepper. Add chicken stock. Remove from heat and add chicken mixture to onions in casserole.

Place casserole over medium-high heat and bring to boil. Add bay leaves, thyme and Worcestershire. Mix cornstarch with small amount water to make thin paste and stir into sauce. Simmer 12 minutes. Makes 8 servings.

Each serving contains about: 407 calories; 857 mg sodium; 101 mg cholesterol; 25 grams fat; 14 grams carbohydrates; 31 grams protein; 1.11 grams fiber.

DEAR SOS: I’ve been looking everywhere for a recipe for peanut butter muffins. Can you help? --ANI

DEAR ANI: Here’s a standard recipe to which you can add nuts, wheat flakes, jelly, jam, coconut, raisins or whatever you like.

PEANUT BUTTER MUFFINS 2 cups sifted flour 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup peanut butter 1 egg, beaten 1 1/4 cups milk 1/3 cup melted shortening

Sift together flour, sugar, baking powder and salt. Cut in peanut butter, mixing well. Blend egg, milk and shortening. Add all at once to flour mixture, stirring only enough to moisten.

Fill greased muffin cups 2/3 full. Bake at 400 degrees 25 to 30 minutes. Makes 12 large or 24 small muffins.

Each large muffin contains about: 210 calories; 323 mg sodium; 20 mg cholesterol; 12 grams fat; 20 grams carbohydrates; 6 grams protein; .32 gram fiber.