Archive for May, 2009

While doing some yard work today I noticed that our rhubarb was ready so after I finished some yard work I just  had to cut some of it for a Swedish pie!. This is my mother-in-law’s pie dough recipe so it is straight from Sweden and it is absolutely my most favorite fruit pie! You must make this pie!! Like right now!
This is a very versatile recipe in that you can use any fruit such as apples, blueberries or strawberries using 2-3 cups of the fruit of your choice.
I have to to tell you that this pie turned out so good that I’m going out to the kitchen to get another piece right now
 

Ingredients:

• 1 C flour
• 3/4 C sugar
• 4 oz. BUTTER (do not use margarine)
• 1 egg

Fruit:

• 2 C rhubarb cut is 1 inch pieces
• 1 C fresh strawberries, quartered
• 1/2 sugar
• 2 T flour

Topping:

Vanilla Sauce* or whipped cream

Do this:

Allow butter to soften a bit then cream with electric mixer. Add the sugar, flour and egg and mix until blended. Moisten fingers (it’s sticky) and press into lightly greased pie pan. 

Combine cut rhubarb and quarted strawberries with the sugar and flour using a rubber spatula. Pour into pie pan and bake 55-60 minutes at 350º preheated oven. 

Cool completely before serving. Top individual servings with whipped cream or Vanilla Sauce. We use Ekström’s Instant Vanilla Sauce and can be purchased online or in Sweden if you just happen to be there.
*You may substitute instant vanilla pudding mix but thin it so it can be poured over each individual serving.

Strawberries

Cut the rhubarb and strawberries and mix with the sugar and flour

Prepare the base for the pie

Spread pie base in lightly greased pie pan and press evenly with moistened fingers

Place the fruit in the pie pan and bake 55-60 minutes at 350º preheated oven.

Nicely browned and now must cool before eating. Refrigerate any remaining pie for later enjoyment!

Varsågod (help yourself – enjoy!)

This can be ready to eat in less than an hour so it’s an easy recipe for the busy woman. Using La Choy Sweet Sour sauce is the short cut here, but I did add sauteed onion and yellow bell pepper just to liven it up a bit but is not necessary. 

Ingredients:
Serves 6

Cooked rice

• 4  boneless chicken breasts
• 1/2 yellow bell pepper
• 1/2 onion wedged
• 2 jars La Choy Sweet Sour Sauce
• 1 C water
• Soy sauce 

Do this:

Cut yellow pepper and onion into wedges and saute in 2 T of oil for 3-4 minutes. Do not over cook as you want some crunch. Place in bowl and add to chicken when browned.
Cut chicken into small cubes and shake in flour to coat. Brown half of the chicken at a time in oil. Combine all browned chicken in pot and add the bell peppers, onions, sweet sour sauce and water. Simmer for 10 minutes and serve on cooked rice with soy sauce.

Sauté bell pepper and onion wedges in oil. Place in bowl to be added later.

Cut chicken into small cubes

Flour chicken and brown in oil

Add bell peppers and onions to browned chicken

La Choy Sweet Sour Sauce

Add 2 jars sweet sour sauce and 1 Cup water

Simmer for 10 minutes

Bon appetite!