SWEDISH PANCAKES

    KNUTSSON

Yield 20 pancakes; (serves 4)

Ingredients:

2 Cups of Flour

11/2 Cups Milk

2 Tbsp Sugar

2 Eggs

6 Tbsp MELTED lightly salted Butter (substituting is not recommended)

6 Tbsp Coating butter (for skillets)

½ Tsp. Vanilla Extract

¼ Tsp. Salt (Salt is not required, if on a low sodium diet)

Maple Syrup (to liking)

Lingonberry Preserves (Very difficult to find an usually has high cost, preserves of any kind will substitute for Lingonberry) to liking

Procedure;

Combine flour, milk, sugar, eggs, and vanilla in a mixing bowl. Melt 4 Tbsp butter in skillets only, 2 Tbsp per skillet then add to rest of ingredients, and mix well.

At medium/high heat in 8” skillets, coat the pan with additional butter, the butter would have the sizzle after adding, then pour 1/4 cup of batter in each pan. Swirl batter to the edges of the pan. (If using a larger pans use more batter accordingly). Place on heat for 45 seconds to 1 minute (until pancake is light brown) turn over with spatula and return pan to heat for another 15 to 20 seconds. Place on plate and continue this procedure until batter had been used completely.
Prior to serving, top with Maple Syrup and Lingonberry Preserves to liking.

Other toppings are recommended and to taste.

From Craig.

Anyone interested

If anyone needs knives and such, Stop and Shop has a two for one sale. See the picture in the previous blog entry. I bought 8 steak knikes and two knife sets.

Tacos are great !!! But Taco bell has no clue.

How about some home-made Tacos. It's easy, and its good

Taco Bell meat has no flavor

Taco Filling

2lbs hamburger (I prefer a 75/25 or a 80/20)               *                 1/2 teaspoon Chili powder

1c. chopped onion                                              *                  1/2 tsp black pepper

2 tsps chopped Oregano                                          *                  2 cloves Garlic, minced

1tsps salt

Place a 15" seasoned skillet over medium heat. Brown hamburger and onions, spoon off excess fat (leaving a bit for moisture). Add Oregano, chili powder, black pepper, Garlic and salt. Mix well.

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Tacos

1 package soft tacos

Vegetable oil

In a small fry pan pour oil to a 1/2" depth and heat. Check oil temp by dropping 1 small drop of water in oil.

Place small taco in oil for 7seconds, then flip over and heat for additional 7 seconds, place over paper towels to dry. (I use a paper towel covered dish rack, draping the tacos over the rails,this allows them to cool into shape. I prefer the tacos cooked into shape but still soft, (easier to eat and the tacos don't break). you can adjust degree of softness by either shortening or lengthening the cook time.

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Toppings

Shredded lettuce           *          diced Tomato's

Shredded cheese     *           diced onions

Place each in a separate bowl and allow diners to build as they see fit.

You can also use Jalapeno peppers, green peppers, small green chilies, black olives,

The list is up to you...be creative.

Hot sauce or taco sauce,

There are a number of excellent sauces out there, just make sure, to get the best flavor, you pick a sauce where you can see small pieces of onions and such in it.

You can set out hot sauces also, but remember, for every one person who likes "Hot" four would prefer mild.

klay

Chicken Pileau

This dish is also called Southern Chicken Rice or Chicken Bog. Mmmmm Sounds yummy, donit? It's a shame it doesn't look that way.

4 Chicken breast

2 lg onions (chopped fine)

polish Sausage or Smoked sausage

3 tbsps butter

 

3c stewed tomatos

 

4 stalks celery

black pepper

3c rice

 

1 green pepper (chopped fine)

 

1c breadcrumbs

Boil chicken in water with butter. Save broth. Remove chicken from bone and pull apart into smaller pieces.

In a pan brown sausage and onions in butter.

Place rice in large pot, add chicken, measure broth to equal 4 cups. If you do not have enough to make 4 cups, use water. Pour into pot with rice and chicken. Add sausage, tomatos, Green pepper,Celery, and onion, salt and pepper. Cover. Bring to a boil.

Remove from stove, place in a buttered baking dish, cover with bread crumbs and bake 350 degrees for 1 hour.

klay

Matterhorn Chicken

I don't know why it's called Matterhorn Chicken, I didn't even realize there where chickens on the Matterhorn. But after an exhaustive search I found there are....

Who would have thought...

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4 chicken breasts, split, boned, and skinned

2 eggs beaten

salt

3/4c bread crumbs

4 tsps chopped onions

2c (8oz) shredded swiss cheese

oil

noodles or rice

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Place the Chicken breasts on a cutting board, flatten the breasts to 1/4" thickness.

Sprinkle each piece with salt

Top with 1/2 tsp onion and 1/4 cup cheese

Fold chicken over cheese, secure with toothpicks.

Dip stuffed chicken in egg and roll in bread crumbs.

Brown in oil.

Place each breast in baking dish and Bake at 400 degrees for 20min.

Serve with Noodles or Rice

E-ha!! It's time fer a little CHILI

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There's nothing quite as good as a little Chili. And here's a Chili fer ya.

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1/4c veg oil

3 lb beef 1" cubes

(I prefer a good Sirloin, but you cane use stew beef, or lamb, or chicken, or venison, or horse if ya wanna. Just remember if ya use horse y'll be walkin home.)

3 cloves garlic

6 tbsps chili powder

2 tsps salt

2 tsps oregano

2 tsps cummin

2 tsps hot pepper sauce (*more on this later)

1 1/2 qts water

1/3 cup white cornmeal

1 small can or jar green chilis

2 cans kidney beans

1 cup chopped onions

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Heat oil in a large kettle add meat and brown well,

add garlic, chili powder, salt, oregano,cummin, hot pepper sauce, green chilis, onions, and water. mix well

Bring to boil, cover and reduce heat cook 1 1/4 hours stir occasionally.

Add Cornmeal mix well - simmer uncovered 30 minutes.

Serve over rice.

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* As for the hot sauce you can use any brand you wish, I usually stick to a generic pepper sauce such as Franks or Goya. These are added more for the vinegar pepper taste rather than heat. If you prefer a more "Oak" taste you can use tabasco, but I find that "Oak Barrel" flavor sometimes over powers even the chili powder.

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As for heat the chili the way it is made here is "not" hot. You can add more chili powder or black pepper but that will change the taste.

What I do for any dish I want "HOT" I use an extract. Pepper extracts are simply the acid juice removed from the pepper and bottled. Extracts really have no flavor of their own but they add heat.

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I use Blairs Reserves such as "2am", "3am", or "halloween". You can find Blair products online at

http://extremefood.com/shop/home.php?cat=3

Another source for pain in a bottle is Tijuana Flats at

http://hotfoods.tijuanaflats.com/store/pc/viewCategories.asp?idCategory=35

they have the "Smack my ass and call me Sally" collection, with "Chets gone mad" and "Going Postal"

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Remember when using extracts they are not a sauce, a few drops in a pot and you will know they are there, a couple of drops too many and NO ONE will eat it.

klay

Hungarian Goulash

4 1/2 lbs onions

2 qts water

1/4 lb butter

2 tbsp salt

4 1/2 lbs cubed beef

3/4 tsp black pepper

3 tbsps paprika

In a large kettle saute' onions in butter for 5 mins,

add beef, paprika, salt, pepper and 2 qts water.

Simmer covered for 2 hours or until meat is tender, stirring occasionally.

Serve over Noodles.