1 lb. ground beef
1½ tsp salt
pinch of white or black pepper
2 cold boiled potatoes
2 cups milk
½ head of cabbage
margarine or butter
Heat the oven to 350°. Mix the meat with the salt and pepper. Mash the boiled potatoes with a fork and mix the meat, potatoes and milk well.
Slice the cabbage in small pieces. Brown it in butter or margarine.
Layer the cabbage and the meat in a large casserole pan, beginning and ending with the cabbage.
Bake in the oven for 45-60 minutes. Add a little bit of water if the casserole seems dry.
Serve with salad, boiled potatoes and lingon or cranberries.
Heat the oven to 350°.
Grease and flour a round cake pan. Beat the eggs and sugar till it is really foamy. Add the warm water. Mix the flour and baking powder and carefully add to the egg mixture. Pour into cake pan and bake for 30 minutes. Let cool completely.
When cake is cool, carefully cut in two layers.
Spread the pudding on the bottom layer and cover with mashed strawberries sweetened to taste. Cover with top layer of cake. Whip the whipping cream and sugar together till it peaks. Spread over whole cake. Decorate with strawberries.
2 lb. ground beef
1 env. instant onion soup
1 pkg. bacon, fried and broken in small pieces
1 can sliced mushrooms, or about 15 sliced fresh mushrooms sautéed.
½ cup grated cheese
½ cup parsley
4 to 5 tbsp. tomato sauce
Mix dried onion soup with ground beef, you can add a few table spoons water to the mixture if you like. Flatten the meat into long rectangular patty. Mix bacon, mushrooms, cheese and parsley together and lay the mixture like a string down the middle of the meatloaf. Fold the meat over to enclose filling and form a loaf. Paint with tomato sauce. Bake in oven at 350°F for about 40 minutes. Towards end of baking time, cover with sliced cheese and place back in oven to melt. Serve with mashed potatoes and salad.
Fruit Cream (kräm)
1 bag (300g) mixed dried fruit
3 cups water
4 tbs sugar
2 tbs potato starch
Boil fruit in water for about 5-10 minutes. Add sugar and boil for another 5 minutes. Pick out the fruit with a slotted spoon and place in bowl. Mix the potato starch with a little cold water and add slowly to the water left from the fruit. Let boil until it thickens. Pour over fruit. Let it cool. Serve with milk.
Flying Jacob (Flygande Jakob)
1-1½ lb. cooked chicken meat (pork fillet can be substituted)
1 cup of whipping cream
1 cup of sour cream
½ cup chili sauce
2 bananas, sliced
1 package of bacon, fried crispy and broken into small pieces
½ cup of salted peanuts
Pre-heat the oven to 425 degrees F.
Divide the chicken into bite size pieces. Layer the chicken and banana
slices in the bottom of a buttered ovenproof dish. Whip the cream until
soft peaks form. Add the sour cream and chili sauce to the whipped
cream, mixing gently. Spoon the sauce over the meat and bananas. Bake in
the oven about 15 minutes. Remove from the oven and sprinkle the bacon and
peanuts on the top. Serve with rice and salad.
4-5 apples, pealed and sliced.
2 tbs. corn starch
½ c. sugar
1 tsp. cinnamon
½ tsp. cloves
Place dry ingredients in large plastic bag, add apples and shake! Put the now spiced apples in a greased pie form.
1 stick butter (or margarine)
½ cup sugar
1 cup flour
1 cup oatmeal
Melt butter in small pot. Add sugar, flour and oats. (Should be a crumbly mixture, if it is too wet add more flour and oats.) Crumble mixture over apples.
Bake at 350º F about 20 min. until apples are bubbly and topping golden brown. Serve with half melted Vanilla Ice Cream or Vanilla Sauce.
1 egg or 2 egg yokes
1 tbs. sugar
2 tbs. potato starch (or corn starch)
4 dl milk or cream
1 tbs. vanilla
Mix all ingredients except vanilla in a small pot. Cook over low heat until the sauce has thickened, stirring constantly. It should not boil! (Do not use a wire wisp in a aluminum pot or the sauce will turn a little gray.) Poor up the sauce in a bowl and stir it occasionally while it cools. Add the vanilla to the cooled sauce. Whip cream can be added to make it fluffy. Serve it cold.