Cuisine Featured: Serbian
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
2 quarts water 4 tsp finely chopped garlic
5 tsp salt ¼ c all-purpose flour
2 pounds fresh string beans, washed 2 T sweet Hungarian paprika
and trimmed 2 c chicken stock, fresh or canned
6 T butter ½ c sour cream
½ c finely chopped onions ¼ tsp freshly ground black pepper
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Bring the water and 3 tsp of the salt to a boil in a 4- to 5-quart
saucepan and drop in the string beans, a handful at a time. Bring back to
a boil over high heat and boil uncovered for 5 to 8 minutes, or until the
beans are tender but still slightly resistant to the bite. Drain the beans,
wash them under cold running water and set them aside.Melt the butter in a heavy 10- to 12-inch skillet. Add the onions and garlic and cook over moderate heat, stirring occasionally, for 5 to 8 minutes, or until the onions are soft. Stir in the flour and paprika and, still stirring, cook for 2 or 3 minutes longer. Pour in the chicken stock and bring to a boil over high heat. Let the sauce boil briskly for 1 or 2 minutes, until it thickens lightly. Stir in the green beans and simmer for 1 or 2 minutes, until they are heated through. Off the heat, stir the sour cream, the remaining 2 tsp of salt and the pepper into the skillet. Taste for seasoning and serve at once. Serves 6 to 8.
