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TOCANA NATZIONALA (Native Stew), Romanian
Melt shortening in heavy skillet, add onions and cook until golden brown. Dredge meat in flour, salt and pepper, then add to onions and cook until thoroughly brown. Add tomatoes, cover skillet (or heavy pan) and cook slowly about 20 minutes. Add potatoes, season to taste and simmer very slowly until done. Serve hot, topped with cream and minced parsley. Serves 6.
Contributed by Mrs. Frances Ocneanu, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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