Archive for April, 2009

My husband has had this meal hundreds of times as it is a very popular meal in Sweden – “Korv Stroganoff”. We used ring bologna as a subtitute for falukorv which is typically used in Sweden and found that it tasted very close to the original. The rest of the ingredients are very common and you most likely have many of them on hand. When it comes to rice, we prefer Jasmine rice as it a bit more sticky.

Ingredients:
4 servings 

• 1 pound Ring Bologna
• 1 diced yellow onion
• 2 T tomato paste
• 1 T soy sauce
• 2 C whipping cream
• 1/2 c water
• salt/white pepper to taste

Do this:
Dice onion and sauté in 2 T oil until clear. Add diced ring bologna and cook on medium heat for 10 minutes stirring often. Add the rest of the ingredients and cook on medium to low heat. 
Make 4 servings of rice while the stroganoff is cooking. As soon as the rice is done go ahead and thicken the stroganoff sauce with 1-2 T of corn starch and you are ready to serve.

Ingredients for Ring Bologna Stroganoff

Dice the onions

Cut and dice the ring bologna

Onions and ring bologna in the pot on medium heat

All ingredients have been added and simmering on low heat

Serve with rice and a salad

Make your cucumber slices stand out. Peel the cucumbers then run a fork down and around the cucumber. Slice and enjoy the easy “scalloped” appearance of each slice.

Run fork down and around the cucumber

Slice the cucumber

My husband was hungry for fish and this Cod recipe is quick and easy and does not require any special ingredients. We don’t have fish often enough and this really hit the spot tonight. Directions for the fancy cucumber slices.

Ingredients:
4 servings 

• 1 lb. frozen cod filet
• 1 T flour
• 2 T butter/margarine
• 1 1/2 T finely chopped parsley
• 1 T Heinz chili sauce
• 1 C milk
• 1/2 C whipping cream
• salt and pepper to taste

Do this:
Cut thawed or fresh cod filet into serving size portions. Mix flour, salt & pepper in a plastic zip bag, add the fish and shake gently to coat fish. Melt butter in frying pan on medium heat (do not overheat butter) and place fish nice side down. Fry for a few minutes but do not brown. Turn the fish. Mix the parsley, whipping cream, milk and chili sauce, and pour over fish. While the fish is cooking, spoon some of the sauce over the fish occasionally. Let simmer for 5-7 minutes. Serve with boiled potatoes, carrots and a salad.