It was the name that got me. The recipe is in “Tasteful Treasures,” the cookbook published by Providence Baptist Church in Pageland. The church, which has a Sunday school attendance of 200-225, is in the Chesterfield Baptist Association, and Jonathan Cox is the pastor.
“Uncle Joe” Walton
The recipe is not from a church member but from Joe Walton of Booneville, N.Y. He is an uncle of Rowan Carnes, the coordinator of the committee which, with Jean Rushing and Marilyn Taylor, edited the cookbook. Uncle Joe created the recipe.
About Mr. Walton’s recipe: All goulashes are stews, but all stews aren’t goulashes. A stew is a food prepared by slow boiling so one could have a chicken stew, fish stew, etc. A goulash is a stew of beef and vegetables. Or dinosaurs.
The cookbook project started small as an in-house addition to the church library where Rowan serves as librarian. The recipes kept coming, she said, and the book got larger and larger.
Rowan Carnes
Rowan and her husband Bobby have been members of Providence “for a lifetime,” except for a short period. She does the video recording of the services and also serves as discipleship training director.
Rowan and Bobby have a son Travis who lives at home, and a daughter Traci and her 22-month-old daughter Mackenzie who live next door.
Yes, Virginia, there will be a cold, rainy day sometime this winter, and when it comes, cook a big pot of Uncle Joe’s Dinosaur Goulash. It will be just the thing for … Sunday Dinner.
Dinosaur Goulash
1 stalk celery, chopped
½ green pepper, chopped
1-2 cloves garlic, minced
1 small to medium onion, chopped
2 tablespoons olive oil
1 pound dinosaur meat (if you can’t find that, you can substitute ground beef, but some of the taste is lost)
1 29-ounce can whole tomatoes, coarsely chopped (or fresh tomatoes, remove skins)
1 8-ounce can tomato sauce
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon Italian seasoning
1 bay leaf
2 cups elbow macaroni, cooked and drained
In a Dutch oven, sauté celery, green pepper, garlic and onion in olive oil until crisp soft. Add “dinosaur meat” and cook until no red meat is visible. Add tomatoes, tomato sauce, salt, pepper, Italian seasoning, and bay leaf. Cook slowly ½ to 1 hour on stovetop unit. Remove bay leaf from sauce.
Add cooked macaroni, mix well, and taste for seasoning. Serve with a loaf of bread.