This is similar to the meat sauce on pasta that is served in Swedish schools and I have been told that it is everyone’s favorite! We (yes, my husband cooks too) made this for the first time today and my Swedish husband was the taste tester and said it was very close to what he remembers which he hasn’t had in 27 years. He is a one happy man tonight!
We made this meat sauce a bit different than the usual way by not browning the ground meats before adding the remaining ingredients… let it all cook together. Less tomato sauce allows the flavors of the meat and other ingredients come through… very very GOOD 
Recipe adapted from Swedish food blog Kryddburken

Pasta “al dente”

Simmer meat sauce for 1 hour

Ingredients:
6 servings

• 1 onion diced
• 1 stalk celery, finely diced
• 1 T sugar
• 1 lb. ground pork
• 1 lb. ground beef
• 1/2 C tomato paste
• 1/2 tsp. basil
• 1/2 C ketchup
• 1 T beef bouillion (Better than Bouillion)
• 2 C water (more if needed)
• salt/pepper

Do this:
In large pot sauté diced onions in 2 T margarine until onions are translucent. Sauté diced celery with the sugar in 1 T margarine in a separate pan for 5 minutes and add to the large pot. Now put the ground meats and the rest of the ingredients in the pot. Stir until meat is cooked and simmer with lid for 1-1 hour. Pulse with stick blender for 10-15 seconds. Thicken with 2-3 tablespoons of corn starch (not flour) so the sauce stays clear.
Serve on cooked “al dente” pasta with a salad and bread.

Quick and easy Nacho Cheese dip for a tasty snack or as a side dish with you summer picnic. This recipe originates from New Mexico where I lived for a short while many years ago. Nice place to visit but I was not crazy about living in New Mexico as I like to be surrounded by lots of green grass and trees! Sorry, don’t meat to offend anyone… just my opinion.

Ingredients:

• 1 pound ground beef
• 8 oz. Velveeta Cheese
• 1 can Cream of Mushroom Soup
• 16 oz. Picante Sauce (Medium)
• 1/4 C milk
• Tostido Corn Chips

Do this:
Brown the ground beef in a large saucepan on medium-high heat. Once browned, lower heat and add cubed Velveeta cheese stirring until melted. Add cream of mushroom soup (undiluted) to meat mixture and stir to combine. Now add the Picante sauce and the milk. Bring to a slow simmer for a few minutes and serve with corn chips. I like to pour the dip on my chips or you may place the hot dip in a bowl.

Brown the ground beef in a large saucepan on medium-high heat.

Lower heat then add 8 oz. cubed Velveeta cheese and add to ground beef. Stir until melted.

Stir in undiluted Cream of Mushroom soup, picante sauce and milk. Simmer for a few minutes and serve with corn chips.

Rullader is simply browned small rolled pork and is extremely delicious in my opinion (and the family) but what made it really special was the sauce that was just full of flavor. This was our Sunday dinner today along with Crash Hot Potatoes from The Pioneer Woman’s website and a simple fresh fruit salad of watermelon, cantaloupe melon and grapes.

Ingredients:
Makes 20 rullader, serves 5-6

• 2 1/2 lb. bonless pork roast
• salt/pepper

Sauce:

• 1 onion, chopped
• 1 T karo syrup
• 1 T bouillion (Better Than Bouillion)
• 1/4 C red wine
• 2 C water
• 1 tsp black pepper

Do this:

Cut pork into 1/4″ slices cutting across the meat. Pound with a meat tenderizer on both side of each peice. Roll tightly securing with 2 toothpicks and brown both sides in oil until dark brown. Place browned rullader on platter and cover to keep warm while you make the sauce. Reserve any oil and browned bits in the pan and saute the onions until translucent. Drizzle onions with Karo syrup and let boil for a couple of minutes then add the rest of the ingredients and simmer for 10 minutes to evaporate the wine’s alcohol adding more water as necessary. Thicken sauce with a tablespoon of flour (Wondra) and pour over rullader. 
Cut pork into 1.4″ slices and pound both sides with meat tenderizer

Roll each slice and secure with 2 toothpicks

Brown the rolled meat in oil until well browned on both sides

Pour sauce over browned rullader

Crash Hot Potatoes

Fruit salad

I wanted to share my lasagna recipe with you so this is what we had today for Sunday dinner. Please allow 3-4 hours preparation time as the meat sauce needs to simmer 2-3 hours. We all have our favorite meals that we make often and when I can’t get my creative juices flowing I fall back on lasagna!
I broke tradition today and did not have a tossed green salad with the lasagna – instead I made variation #2 of the Fruit Salad with Creamy Citrus Salad Dressing and it got rave reviews from the family!

This recipe has been in my family for 40+ years and is the only lasagna recipe I use. You know the saying   “if it ain’t broke don’t fix it! ”

Ingredients:
Serves 10

• 1 lb. lasagna noodles
• 1 C small curd cottage cheese
• 2 C mozzarella grated cheese
• 1/2 C romano grated cheese
• meat sauce

Meat sauce:

• 3 lb. ground beef
• 1 medium onion, diced
• 2 cloves garlic, crushed and minced
• 3 cans tomato paste (small cans)
• 2 C water
• 2 tsp. dried or fresh chopped parsley
• 2 tsp oregano if desired
• salt/pepper

Do this:
In large pot saute onion and garlic in 2 T margarine until onions are clear then add the ground beef and brown. After meat is browned add the tomato paste, water and parsley, stir to blend all ingredients. Cover and simmer for 2-3 hours allowing the meat sauce to evaporate some of the water.
Boil the lasagna with a one tablespoon of oil for 15 minutes and drain. Use a 11×17 greased baking dish and start with a layer of noodles, then half of the cottage cheese, half of the mozarella, half of the meat sauce and half of the romano cheese. Repeat layers. Bake in 375º oven for 1 hour or until bubbly and brown on top. Serve with a salad and garlic toast.

Cover and simmer meat sauce for 2-3 hours

Start with a layer of lasagna noodles and half of the cottage cheese

Sprinkle half of the mozzarella over the cottage cheese

Use a ladle to spread half of the meat sauce evenly over the mozzarella layer

Finally, sprinkle half of the romano cheese on the meat sauce layer and repeat layers one more time

Bake in 375º F oven for 1 hour

Printable Recipe

Ingredients:
Serves 2

• 2 portions of thawed or fresh flounder
• 3 T margarine
• chopped parsley
• flour
• Lemon Dill Sauce

Lemon Dill Sauce:

• 1/2 C Creme Fraiche
• 1/4 C mayonnaise
• 1-2 tsp fresh lemon juice
• 1/4 tsp white pepper
• 1-2 tsp dried Dill
• 1/4 tsp garlic powder (unsalted)

Do this:
Combine all ingredients for the sauce in a small bowl using a wire whisk to blend. Refrigerate until ready to use.
Flour both sides of flounder and fry in margarine until both sides are browned on medium-low heat. Sprinkle tops of fish with chopped parsley, salt and pepper to taste. Serve with Lemon Dill Sauce, boiled new potatoes and a salad.

Fry floured flounder in margarine until brown

Boiled and peeled New potatoes

Serve with lemon dill sauce, boiled new potatoes and a salad

*Camilla’s Recipe:
5 servings

Ingredients:

• 1/2 pound bacon
• 1 leek, quartered and sliced
• 1 C creme fraiche
• 1 C milk
• 1/2 C frozen peas
• pasta
• salt/pepper to taste

Greasy Pot Recipe:
 5 servings

Ingredients:

• 1/2 pound bacon
• 1 boneless chicken breast
• 1 leek, quartered and sliced
• 1 C creme fraiche (or whipping cream)
• 1 C milk
• pasta
• salt/pepper to taste

Do this:

Cut bacon and chicken into small pieces. Brown the bacon until crispy and place in a bowl. Sauté leek in the bacon grease until translucent and place in bowl with the browned bacon. Pour bacon grease into heated dutch oven and brown the chicken pieces. When chicken has browned, add the bacon, leeks, creme fraiche, and milk. Salt & pepper to taste. Simmer for 10 minutes to incorporate flavors and thicken slighty with Wondra Flour. The sauce will get thicker after it is poured onto the pasta.
Start boiling the pasta when all sauce ingredients are simmering.

*Follow the same procedure with Camilla’s recipe omitting the chicken and add the frozen peas to the sauce.

Cut bacon into small pieces and brown in frying pan. Remove from grease and place in bowl

Slice and quarter leek 

Sauté chopped leeks in bacon grease until translucent. Place in bowl with browned bacon 

Leeks and bacon in bowl 

Cut boneless chicken breasts into small pieces and brown in bacon grease

Add the leeks and bacon to the browned chicken

Simmer for 10 minutes after adding the creme fraiche and milk. Thicken slightly with Wondra flour and serve on pasta