Conference turris::cooks

    You're in luck! While looking for a recipe for stuffed peppers,
    I found one for stuffed cabba leaves on the same page! I've never
    tried it myself, but I've had good luck with other recipes from
    this book called Farmhouse Cookbook.
    
    12 large cabbage leaves
    1 lb. ground beef
    1 c. cooked rice
    2/3 c. milk
    1 egg
    1/4 c. onion, finely chopped
    1 tsp. chopped parsley
    1 tsp. salt
    1/2 tsp. sage
    2 T brown sugar
    2/3 c. water
    4 whole cloves
    1 10 1/2-oz. can condensed tomato soup
    
    Drop cabbage leaves into boiling water. Boil for 5 minutes; drain.
    Cut thick vein from each leaf. Brown ground beef. Mix beef, rice,
    milk, egg, 2 tablespoons of the onion, parsley, salt and sage. 
    Place a spoonful on each leaf. Roll up the leaf and secure with
    a toothpick. Place rolls in a buttered 13 x 9 x 2-in. pan. Sprinkle
    with brown sugar. Mix the remaining onion with the soup, water and
    cloves. Pour over cabbage rolls. Bake uncovered in a 325o oven for
    1 1/2 hours. Serves 6.
    

    
    Thought I'd add this recipe in time for Christmas. I make these
    and give them as gifts. They are great.
    
    Ingred:
    
    1 egg white
    1 cup granulated sugar
    1 pkg. pecan halfs
    
    Heat oven to 350. Mix egg white and sugar (don't make a marangue)
    Add the nuts, and mix to coat all the nuts. pour the nuts out onto
    a baking pan and spread them out so they are all one layer.
    Bake until they look dry probably 1/2 hr. but not positive of time.
    When you take these out of the oven, spread them out on paper towels
    to dry and cool.
    oops almost forgot ingredience include a half stick of melted butter
    just add it to sugar and egg white.

    Not having the recipe with me when I entered the original note I
    made a few errors. I just made a few batches of these nuts this
    past weekend, so now for the real recipe.
    
    2 egg whites
    1 cup granulated sugar.
    1 pkg. pecans
    1/2 stick butter
    
    Mix egg whites and sugar, stir in pecans. Melt butter in baking
    pan, and spread nut mixture evenly. bake til dry, approx.1/2 hr.
    turning once with spatula for an evan drying/browning.
    sorry for the mistakes in the original entry.

    
    	THE FAMOUS SWEDISH MEATBALLS
    
    400 gr	minced meat (high quality)
    3/4 dl	bread crumbs
    2 dl	milk
    1 1/2 tsp	salt
    1 ml	white pepper (minced)
    3 tsp	fine chopped onion
    1		egg
    
    	butter for frying
    
    4 dl	water
    2 Tsp	meal
    
    The Procedure: Mix bread crumbs, milk and spices in a large bowl
    	and leave for ten to fifteen minutes in a cold place. Add minced
    	meat and onion and mix thoroghly, finally add the egg and mix
    	gently. After adding the egg, don't work the mix too much because
    	it might dry out. Wet your hands and start to roll small balls
    	(size of an eye) and fry in a frying pan on medium heat with 
    	much butter aprox. 15-20 balls at the time. Shake the frying pan 
    	continously 3-5 min and place the balls in owenproof bowl. Add
        some water to the pan, simmer and poor into separete container.
    	Repeat the frying part until no mix remains, then add butter
    	a    eal to the pan, wisk and add the "demi-glace". If it would
    	be to your liking you can add soya and/or milk to the sauce.
    	Poor sauce over meat-balls and serve. Preferably with mashed
    	potatoes and cucumber-salad.
    

    	THE FAMOUS K�LPUDDING (Cabbage Pudding)
    
    300 gr 	minced meat (high quality)
    1 1/4 tsp	salt
    1 ml	white pepper
    2 		medium sized, boiled, pealed and cold potatoes
    5 dl	milk
    1/2		cabbage head (?)
    
    	butter and water
    
    The Procedure: Heat owen to 175 C (347 F). Mix meat with spices.
    	Mash potatoes and add it with the milk to the meat. Mix thoroughly.
    	Cut cabbage in 1 - 1 1/2 cm squares and fry them in butter for
    	a few minutes. Butter a owenproof form, add cabbage then meat
    	alternately but have cabbage on top. Bake in middle of owen
    	for 45 - 60 min, add water if dry. Serve with boiled potatoes
    	and lingonberry jam.

		FL�SKKORV MED POTATIS
    	    (Pork-sausage with potatoes)

   Warning !!!
   This is a very old recipe taken from the famous "Hagdahls Kokbok"
   printed in 1895, so bare that in mind.

	3 kg	pork
	2 kg	beef
	2 kg	squares of lard
	2 kg	peeled, boiled and grated potatoes	
	3 l	boiled and cooled milk
		ginger
		nutmeg
		white pepper
		testines from sheep
		piece of string

	The Procedure: Mince the meat and the lard, once separetly and
	at least twice jointly with a traditional mincer. Mix the meat
	with the spices, the grated potatoes and add the milk little 
	at the time.Work the dough well over an hour (!!). Wrap up one
	end of the first testine with a tight knot then fill it up with
	dough leaving aprox. 5 cm and wrap that end up as well. The
	sausage is then supposed to be divided in smaller 20-25 cm
	sausages and this is done by twisting the sausage in opposite 
	directions, tie two knots and cut inbetween them. Repeat the
	this until the first testine is done then carry on with the 
	second and so on ....
	Put all sausages in boiling water and simmer for an hour.
	Best served with mashed potatoes, red cabbage and sweet mustard.
	The sausages are best preserved in the freezer.

    
    	of course, "meal" is swinglish for flour as the swedish
    	word is mj�l.
    
    	Sorry about that

    
    
        THE GENUINE �LANDSKROPPKAKAN
        (potato dumpling with chopped pork filling or �land Bodycake)
    
    The porcedure:Mix 3 parts of grated raw potatoes (squeeze the water
    out from it) with 1 parts of boiled pressed potatoes. Add 0,5 dl
    wheat-flour and 0,5 dl milk per liter dough. Add some salt. This
    delicious dough has to be well mixed.
    Cut streaky pork into small cubes and fry it together with chopped
    onion. Add white pepper and Jamaica pepper for your taste.
    Take a piece from the dough, fill it with the pork and onion and
    close it. We use to form the kroppkaka to look like an egg but
    bigger of course.
    Cook them SLOWLY (simmer) in salted water for about 1 hour in a big
    pot.
    
    Serve Kroppkakan with real butter, cream (not whipped) and cowberry.
    
    Pelle       One of Hans apprentice
                              
    
    

    
     Hi Nils, here is a recipe for      ..
                                     G L O G G
    
    1 gal port wine
    1 quart vodka
    
    Mix together in pot
    
    Add:
    1 tsp. cinnamon
    1/2 tsp. cloves
    Blanched Almonds
    1 cup Raisins
    
    Cook to LUKEWARM. DO NOT BOIL. Remove from heat, cover and let stand
    overnite.  Next day if desired add sugar to taste.  Strain entire
    mixture and re-add the almonds.  Refrigerate raisins.  When 
    serving Glogg serve lukewarm and place 1 almond and 1 raisin in
    each glass.
    
    This was a recipe from my Grandfather who was from Sweden.
    
    Enjoy and Merry Christmas!!!
    
    Cathy Johnson
    
    Re#1 For the Swedish Meatballs add some Aniseed for flavor. 
    
    
    This 

    
    JULGL�GG
    
    1 liter absolut vodka
    5 inches of cinnamon
    5 seeds of cardemum
    5 Tsp sugar
    5 "dried" pimpernell
    
    Mix everything in a pot and heat almost till boiling point. Note
    Boiling will destroy this very tasty but dangerous drink.      
    
    Pour directly into schnaps-glases, preferrably high ones and
    drink directly (before Santa arrives).
    
    As you already have guessed, this is not the "sweet and dark" gl�gg
    normally drunken with almonds and raisins, but more like a hot
    schnaps perfect before or after breathtaking experiences like when
    Santa arrives through the chimeney.
    
    Merry Christmas from All of Us   
    
    Neighbours of the Snowman and his Polar Bears

    Once again, sorry about the "swinglish" in the last
    reply.
    
    cardemom  =  cardamum
    "dried" pimpernell  =  cloves
    
    I'll take same lessons over the Christmas Holidays
    so after that you can start relying on the recipes.
    
    Merry Christmas and a Happy New Year from HJ
    

JANSSONS FRESTELSE

Hi,


How about some Janssons Temptation (Not Jensen like someone
wrote in another Notes file).



4 pers.

This is what you need:


8 Potatoes

1 Can of anchovies (125 gram)  

3 dl of cream

2 onions

Butter

Bred crumbs

A rectangle bowl to put the whole lot in. You have to put the
ingredients in, on several levels.


Peal the potatoes and cut them into chip shaped pieces.
Chop the onions into chunks. Slice the anchovies into smaller
pieces, something like this:

   +------------+
   |            |
   +------------+


	 
I guess the fish isn't as square as that but I think you get the 
picture. Butter the bowl and put in some of the potatoes (just so that
it covers the bottom of the bowl)  and on top of the potatoes some  
onions, then the anchovies. Pour some of the juice you get from the
anchovies and the cream (not all) over it. Start with the potatoes
again and do the whole process until you haven't got any of the  
ingredients left. You should finish with the potatoes and
you pour the rest of the anchovy juice and the cream over everything.
Sprinkle the bred crumbs on top. Put the bowl in the oven and wait for
about 30-40 minutes ( @ 200 c )

I usually wait with the bred crumbs until there are 10-15 minutes left
before the Jansson is ready, the bred crumbs can get a bit burned
otherwise.


This is a typical dish on the Swedish smorgasbord but also a
nice "late-in-the-evening-after-a-party-and-I-feel-hungry" meal.


hope you will like it, if not don't blame me.....




Best regards


Lena, another one of Hans' apprentices

		Swedish Pancakes (Pl�tta)

	3 eggs				2 tsp. sugar
	6 Tblsp. flour			1 cup milk
	1/2 tsp. salt			1 tsp. vanilla
	1/4 cup butter, melted (optional)

		Beat the eggs and flour, then add the salt and
	sugar, and stir until smooth.  Beat in the milk.  Add
	the vanilla (and the butter, if desired).  Pour enough
	batter into each well of a buttered pl�ttpanna* to cover
	the bottom of the well -- about 2-4 Tblsp. (but who
	measures?).

	The pancakes are thin because of the low proportion of
	flour to eggs and milk, and no leavening agent is added.
	This recipe makes just about enough for two adults, but
	it's hard to verify that because the pancakes are so
	good that they often don't last much longer than the
	time it takes to get them off the griddle. :-)


	* This pan is a special cast iron griddle with seven
	  (usually) shallow (1/4") wells, into which you pour
	  the pancake batter.  I have no idea where you can buy
	  such a griddle, because mine was handed down to me.

        Gravad Lax.

        Go out and catch a 3 3-1/2 Lb Salmon, preferable Scottish.
        Come back home and throw it out since it been living in oil.

        Otherwise be sure that you have the following handy about 2-3
        days before you actually are trying to serve this thing.

        2 1 1/2Lb Filets of salmon, skin left on
        2 teaspoons whole white peppercorns 
        4 Tablespoons salt
        2-4 Tablespoons Sugar
        Generous amount of dill.

        Be sure to remove all the bones from the Fillets, use a pair of
        pliers to remove uncooperative bones.
        Crush the peppercorns
        Mix Peppercorns and salt and sugar. 
        Put some mixture on skinside.
        Put rest of mixture on meatside and place dill on top.
        Put one file on top of the other ( thick side against thin side
        and head to tail and whatnot)

        Put the whole thing in a spacious plastic bag and seal bag
        closely. Leave for 2-3 days in refrigator turning occasionally. 
        If you feel like it you may place something heavy on top of
        fish. This seems to be optional since only about 50% of the
        recipes recommend this. What do I know?
        After 2-3 days open and pour out fluid. Keeps in fridge for more
        than one week and can be deep frozen forever.
        Cut thin slices and serve with Gravlaxs�s and toast.


        Gravlaxs�s.

        3 tablespoons Mustard
        1 tablespoon sugar
        1/3 teaspoon salt
        1/2- 1/3 teaspoon ground white peppercorn
        1 tablespoon vinegar
        1/2 cup oil
        1/2 cup dill

        Mix mustard,sugar,salt peppar vinegar ( I use a mixer for this ).
        Mix in the oil, first by the drop and then in a very thin
        stream. If you do this to quickly a disaster results and you
        have to go back to step 1.

        Last mix in the finely chopped dill.

        Will keep.

        Enjoy.
    
	Peter

    I don't know to which bakery the previous reply was referring but...
    
    Crown Bakery  852-0746
    133 Gold Star Blvd
    1 block after Food Village (Shaw's)
     Off I-190 near Greendale Mall
    
    Take Exit 1
    Immediately take second exit on *left* (West Boylston St-one way going
       west)
    Take third left
       (1st left goes back onto I-190
        2nd left reverses direction--back to Gold Star Blvd-one way goin
          east
        3rd left runs between Shaw's and the bakery)
    
                                   ______/
          West Boylston St        /
    --<--------<-------------<---/\---\----<---
                      |    \  \ /  \---\-->--->
              Shaw's  | *   \  /  /
    ------>--------->------>--/--/   Greendale Mall
       Gold Star Blvd        /
                            /
                           / <= I-190
         I-290            /
    -----------------------------------------------------
    
    
    Scandinavian Bakery  755-0474
    57 Trowbridge Circuit
    
               Southbridge St
    ----------------------------------------------
                     |
                     |       I-290
    ----------------------------------------------
                     |
      Hope Ave =>    |___
                     |   \
                     |   | <= Trowbridge Circuit
                     |___/
                     |
    -----------------------------------------------
                Webster St.
    
    
    These are rather crude maps...hope they help.
    
    Judy

    There's also a little Scandanavian shop on Route 20 Auburn (after The
    Fair heading westbound), which has all kinds of goodies-- including
    baked goods and a delicatessen.  I go there to buy my ingredients to
    make klug.
    
    Rgds,
    marcia (who has Swedish cousins)