-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-
 
 JW> I just noticed something: on my Szeged can, squeezed in between the
 JW> words "Hungarian" and "Paprika" (in large bold print) is some small
 JW> highly stylized cursive. I got out my magnifying glass and the
 JW> little squiggle says "style"!

 DD> talking about different products. The picture on the web page says
 DD> "Hungarian Hot Paprika"  and the product description blurb says
 DD> "Product of Hungary" -- web address 

By the time you read this here you will have received the photo of
my can. Yep. Your label is different than mine. So yours may be 100%
pure Hungarian peppers and mine may not be (although the quality is
still good in any event.)

BTW I looked around for your two favourite Spanish brands and, as is
so often the case, they are not available here.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Paprikash
 Categories: Vegetarian, Mushrooms, Chilies, Dairy
      Yield: 4 Servings
 
      1 tb Olive or vegetable oil
      2 c  Thinly sliced cabbage
      2 md Onions; sliced
      2 md Carrots; sliced
      2 md Green bell peppers; sliced
      1 md Zucchini; sliced
  1 1/2 c  Sliced mushrooms
      1 md Tomato; chopped
      3 tb Unbleached all-purpose flour
      2 tb Hot or sweet paprika
    3/4 c  Vegetable broth
    1/2 c  Sour cream
           S&P

  Hungarian paprika is available in two flavors: hot or sweet. It's
  your choice in this Old World blend of rosy-hued cream sauce and
  the kind of vegetables that are available year-round. Serve over
  plain freshly cooked wide noodles.
  
  In large skillet, heat oil over medium heat. Add cabbage, onions,
  carrots and bell peppers and cook, stirring often, until tender, 5
  to 8 minutes. Add zucchini, mushrooms and tomatoes. Cover and cook
  until vegetables are wilted.
  
  Stir in flour and paprika and cook 1 to 2 minutes, stirring
  constantly. Stir in broth and bring mixture to a boil. Boil,
  stirring constantly, until sauce thickens, about 1 minute. Stir in
  sour cream and season to taste with salt and pepper.
  
  Recipe by: Vegetarian Times Magazine, September 1998

-----

YK Jim


... Found in the back of the fridge ... General Tso's Ghost.

___ Blue Wave/QWK v2.20