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Following are a few of our list members' favorite recipes. If you care to add to them, please email me. Applescotch Crisp from Country Woman magazine (submitted by Gretchen Garrett) 4 cups sliced peeled tart apples Place apples in ungreased 11x7x 2 baking dish. In a bowl, whisk brown sugar, 1 tablespoon flour, water and milk. Pour over apples. In another bowl (I just use the same one) combine oats, pudding mix, sugar, cinnamon, salt, and remaining flour. Cut in butter until resembles coarse crumbs (or huge gobs as is always the case with mine. lol). Sprinkle over apples. Bake at 350 for 45-50 min or until topping is golden brown and fruit is tender. Serves 8 Cheese Balls - (submitted by Kathryn Abernethy) 2 cups grated sharp cheddar Preheat oven to 350 . Mix cheese and butter, sift dry ingredients and add to cheese mixture. Form into balls (if making into balls, score top with a fork, like for peanut butter cookies), or use cookie press. Bake at 350 for 20 minutes.Cheesy Macaroni Corn Casserole (submitted by Gretchen Garrett) 1 can whole kernel corn Mix all together. Bake at 350 for 30 minutes covered then 30 minutes uncovered. I always check to make sure there is enough water and to give it one more stir when you get to the 30 minute point. Also let it set a few minutes before you serve it to let the cheese get a little thicker, besides it is way too hot to eat anyhow! lol Chicken Bread Dip (submitted by MaryAnn Meyers) 1 large can chunk chicken 1. Cut loaf of bread saving the inside. (In other words, make a bread bowl.)2. Mix mayonnaise, sour cream, and 1/2 of the cheddar cheese. 3. Melt mixture in microwave, until cheddar cheese has melted. 4. Break up the chicken with a fork, then add to mixture. 5. Pour mixture into the bread bowl. 6. Place the remaining cheddar cheese on top of the mixture. 7. Place bread in oven at 350 until top is crisp and bubbling. 8. Serve with cut up pieces of bread from the inside of the loaf. Makes 4 cups of dip. Christmas Ham (submitted by Ulrika Korkala) Ingredients: 3 - 5 kg of salt-cured fresh ham (do NOT
use dried cured ham) Proceed as follows: Depending upon the method of salt curing it might be necessary to leave the ham overnight covered with water to desalt it. Pre-heat the oven to 125°C (240°F). Insert an oven thermometer in the thickest part of the ham. Leave it in the oven until the temperature reaches 75°C (167°F). Remove the rind carefully and as much of the fat as you like. (With less fat left it is healthier but drier!) Heat the oven to 225°C (450°F). Mix egg, mustard and sugar. Place the ham on a roasting-pan, cover it with the mixture and sift the breadcrumbs over if. They should stick to the egg-mustard mixture. Bake the ham for 10 minutes in the oven. When ready, it should have a golden colour with a few deep brown but no black patches. If you're not going to use it as the centrepiece on the buffet table you can serve it together with potatoes, red cabbages, mustard and stewed and mashed apples. GLASMÄSTARSILL - Glassblower's Herring (submitted by Ulrika Korkala) Yield: 6 servings Ingredients: 3/4 c White vinegar Bring the vinegar, water and sugar to boil in a 1 to 1-1/2 quart enameled or stainless-steel saucepan, stirring constantly until the sugar completely dissolves. Then remove the pan from the heat and let the pickling liquid cool to room temperature. Meanwhile, wash the herring in cold running water and cut them into 1" thick pieces. Arrange a thin layer of onions in a 1-quart glass jar (a Mason jar, if possible) equipped with a tightly-fitting cover. Top with a few slices of herring, carrots, ginger root and horseradish and scatter with allspice, mustard seeds and bay leaf. Repeat until all of the ingredients have been used, making 3 or 4 layers. Pour the cool pickling liquid into the jar; it should just cover the contents. Close the jar securely and refrigerate it for 2 or 3 days. Serve as an appetizer or as part of the smorgasbord.Herb Cheese Ball - (submitted by Kathryn Abernethy) 8 oz salted whipped butter Garnish: coarse pepper, chopped chipped beef or parsley Blend all ingredients, and let rest for 12 hours in fridge. Coat with preferred garnish. Keeps for up to two weeks, do not freeze. Herring salad (submitted by Ulrika Korkala) Ingredients: 1 can (400-500 grams) pickled sliced beets Proceed as follows: Drain the liquid from the pickled sliced beets, reserving the liquid. Drain the liquid from 3/4 cup (or one jar, 6-8 oz. size) refrigerated, marinated, snack tidbits or wine-flavoured herring filet pieces. Cut (into 1/4-inch cubes) the beets, herring, one medium sized tart apple (peeled), and potatoes (boiled and peeled, hot or cold) and mix them all together. Blend in 1/3 cup finely chopped dill pickle, one small (finely chopped) onion and the reserved beet liquid. Put into a serving bowl or pack into a 4-cup mold. Cover and chill, at least over night or for as long as two days. Inlagd Sill - Salted Herring (submitted by Ulrika Korkala) 4 to 6 fillets of salt herring Soak the herring in cold water for 10 to 12 hours, or follow the directions on the package. Drain them. Mix the sugar, vinegar and water in a separate bowl. Add the allspice, bay leaf and onion. Pour the dressing over the herring and refrigerate for 2 hours. Cut the herring in 1 cm- thick slices, cover with dressing and garnish with red onion rings and dill sprigs. Variation: Instead of allspice, add 1 teaspoon whole cloves and 5 crushed white peppercorns to the dressing. Bring to a boil, let cool and pour over the herring reserving about ˝ dl. Refrigerate for at least two hours. Slice the herring and place in serving dish. Add the remaining dressing and garnish with red onion rings, cloves and dill. Jansson's Temptation (submitted by Ulrika Korkala) Ingredients: 200 - 300 g anchovy filets (Please note: Swedish anchovy filets are prepared from sprat (scientific name: Sprattus sprattus) whereas US filets are prepared from anchovy (scientific name: Engraulis encrasicholus). Sprat filets should be used!)6-8 large potatoes 2 large yellow onions 30 g butter 1/3 teaspoon black pepper 1/2 teaspoon salt 150 ml cream 2-3 tablespoons breadcrumbs (dried and finely crushed white bread) Proceed as follows: Peel and slice the potatoes, cut the slices in thin strips (or use your food processor!). Cover the potato strips with plenty of water. Peel and chop the onions finely and fry for a few minutes. Heat the oven to 250°C, butter a dish. Drain the potato strips, put a layer of potato strips at the bottom of the dish, on top of this a layer of anchovy filets and chopped onions, then another layer of potato strips, then another anchovy/onion layer, etc. The uppermost layer should be potato strips. Spread the dried breadcrumbs over the dish, sprinkle with melted butter. Place in the oven for 30 minutes, then add the cream and continue baking for another fifteen minutes. Serve hot! Mississippi
Mud Cake (submitted by Dana Jones) 1
1/2 c. flour Beat eggs & sugar until thick. Combine the rest of the ingredients. Mix well and add to sugar mixture. Pour into greased and floured 13x9 pan. Bake at 350 for 30 minutes. Meanwhile, make the frosting. Remove from oven. Spread marshmallow cream immediately. Pour frosting over cake immediately and swirl, to look like mud. Frosting: 1
stick melted butter Mix all ingredients well. Red Cabbage (submitted by Ulrika Korkala) Ingredients: 1 red cabbage (about 1 kg), cored Proceed as follows: Cut the red cabbage into thin slices. Cut the apples (without cores and peels) into pieces. Slice the onion(s). Melt the butter in a large pot over medium heat. Add the cabbage, onion, apples, vinegar, spices and salt. Cook covered over low heat for one hour, stirring occasionally. Add more vinegar or lemon juice according to taste. Serve hot. If prepared during high season for red cabbage (autumn - early winter), the dish can readily be deep frozen and be kept for at least half a year. Rice with oranges and whipped cream (submitted by Ulrika Korkala) Ingredients: 4 dl cooked white rice, cold and soft Add the sugar to the cream and whip until reasonably firm, then add the fruit pieces. Mix carefully with the cooked rice. Rinse a large bowl with water, then fill it with the rice-cream mixture, press cautiously to remove any trapped air, and leave it for at least one hour in the refrigerator. Remove the bowl from the refrigerator and turn out the rice-cream mixture on to a round dish. Garnish with thin slices of orange. Spanish Rice (submitted by Cher Smith) Fry up one pound of bacon until crispy. Put the cooked bacon aside for later. Save some of the drippings and sauté up one minced yellow onion and 1 cup of white rice (long grained variety). After a few minutes add two cups of water and 1 can of tomato soup and put in a few teaspoons of powdered curry. Stir, and after it comes to a boil, turn down, cover and simmer until the rice is cooked. Now before the rice is done, crumble in the bacon. This tastes much better the next day by the way. This doubles well. The idea is to cook it until it looks dry. This recipe works - and absolutely tastes terrible if you substitute anything for the tomato soup. Swedish ginger cookies (submitted by Ulrika Korkala) Ingredients: 1/2 c Molasses Heat molasses in small saucepan to boiling point. Then boil 1 minute. Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350). These should be stored in an air-tight container - allow flavor to "ripen". |