On Packaged Seasonings and Supper in a Hurry!

On packaged seasonings

Well, yes, I admit I'm a snob about making everything from scratch. In my kitchen there are three drawers stuffed with spices and herbs. The freezer is teeming with little plastic bags of seasoning tidbits, like ginger, mango slices, pesto and diced hot peppers. In the cupboard to the right of the stove, there's not room for one more bottle of vinegars, oils or bottled seasonings.

And I've mainly resisted buying those 99 cent packets--taco seasoning, chicken gravy, meatloaf seasoning--you know the packets all in a row at the grocery store helping you cook everything. Oh, alright, I keep a couple of those little envelopes of onion soup mix. I'll admit it. It's one of those comfort food things from childhood. I can remember when they first came out with those in the fifties, and we put them in and on everything, from sour cream, cottage cheese, meat loaf, pot roast.

But tonight I used a packet that I'd gotten at a Bosnian grocery store in GR a couple of years ago. It was lanquishing in the drawer with the steak knives, corn holders, and parchment paper. Actually the picture looked good when I bought it but I couldn't read the directions. But the sauce picture looked delicious. I'm a sucker for something that looks exotic. The packet brand was FANT zagulas I paprikas, and it sells for 1.49. It looked like it might be used for stuffed peppers, or meatloaf.

Here's the scenario: I had

--one pound of ground round,

--added 1 cup dry bread crumbs and ½ one chopped onion

Discovering I didn't have an egg in the house, I added ½

--quarter cup of light cream, fresh chopped parsley, salt, pepper, two tablespoons of horseradish, and some thyme.

While browning them in the two cast iron skillets and a little oil, I checked around the larder, the drawers, the door of the fridge, the sauce shelf. In the drawer---Ah hah, the packet was there practically jumping out "Use me, use me" I tore it open and dumped it into a bowl, and upon seeing the numbering in the unreadable directions indicating liquid, I decided 3 cups would be a goodly amount for these meatballs. Pouring it over the meatballs, I stirred gently, watched it thicken, and lowered the heat. Letting it simmer for a bit. I cooked up the package of spaetzle that I had on the top shelf of the larder. (homemade but not by me.) What a meal! Rodney had three helpings!

This is definitely a keeper of a sauce. I went on line and found I could order more from "City Fresh Market" 3201 W. Devon Ave, Chicago, and I'm going to do just that. I've got lots of ideas for that sauce already--cabbage rolls, stuffed peppers, lots more of those meatballs, pork chops and sauerkraut.

If you go on line, and type in "Fant" and those words "zagulas I paprikas" You'll come up with several places you can order it or probably get it in your urban neighborhood. It's worth having in the drawer with the parchment paper, steak knives and corn holders.

copyright 2006 carol voigts