View Full Version : Recipies in the Quarterly Oct.2003

03-10-03, 08:30
(Janssons frestelse)
10 medium potatoes, peeled and sliced thin
10 anchovy fillets
1 onion, chopped
2-3 c. heavy cream

Layer in a well-greased casserole dish: potatoes, anchovies and chopped onion. Pour half of the cream on top. Bake in moderate oven (375°F) for 1 hour. Add the remaining cream (or as much as needed to keep the potatoes moist). Continue baking until potatoes are well done.

1 lb (about 4 c.) thinly sliced potatoes
10 pieces of herring (canned)
1 onion, chopped
1/4 tsp white pepper
1 egg
2 c. milk
1 Tbsp flour
Layer in a well-greased casserole dish: potatoes, herring, and chopped onion. Be sure that you finish with a layer of potatoes on top. Mix egg, milk, pepper, and flour. Pour on top of potatoes. Bake in moderate oven (375°F) for about two hours until well done.

1 or 2 large rutabagas
2 Tbsp. butter
1 Tbsp. flour
white pepper
1 egg
bread crumbs

Peel rutabagas and cut into small cubes. Cook them in small amount of water seasoned with salt until tender. Mash well. Whip butter and flour into the rutabagas, and add milk gradually while whipping the mixture well. Add the egg and season to taste. Place in a greased casserole dish and cover with bread crumbs. Bake in a 400° F. oven for about 40 minutes. This tastes great with roasted ham and pork.


3/4 c. rice
1 pt. water
1 pt. milk
1 lb carrots
1/2 Tbsp. salt
1 Tbsp. brown sugar
2 eggs, beaten
bread crumbs

First, cook the rice in water, then add the milk. Let simmer till soft and sticky. Cool. Rinse, peel and grate the carrots. Add the seasonings to the carrots, then add the beaten eggs. Add this mixture to the rice. Pour into a greased baking dish. Sprinkle bread crumbs on top, and dot with butter. Bake at 400° for about 40 minutes.