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PostHeaderIcon Swedish Pancakes

Swedish Pancakes
Swedish FlagSwedish Pancakes – the only pancakes my husband will eat. Makes sense – he’s Swedish! This is one of the foods that my husband makes and I just watch and then get to eat them.
If you are not familiar with Swedish Pancakes I will tell you that they are very similar to crepes and not flour heavy like American pancakes.
Strawberry jam is typically spread on them although I like to use syrup 😯
Break the American pancake tradition and give these a try.

Makes 8-10 pancakes

  • 3 eggs
  • 2 1/2 C milk
  • 1/2 tsp salt
  • 1 C + 1 T flour
  • 2 -3 T butter, melted

Do this:

Whip the eggs slighty with a whisk and add the milk whisking until blended. Add the flour, salt and melted butter and mix thoroughly. Pour small amount of batter into a buttered frying pan at medium heat. Brown on one side, flip and brown the other side of pancake. Place each finished pancake on oven proof dish and place in warm oven to keep them warm until finished with all of the pancakes. Top each pancake with strawberry jam and serve with bacon or ham.

EggsWhisk 3 eggs in mixing bowl

Milk and EggsAdd the milk and mix

FlourNow add the flour, salt and melted butter. Mix thoroughly

Swedish PancakePour pancake batter into preheated (medium heat) buttered frying pan and brown on first side

Swedish PancakesAfter first side is browned flip over and brown the other side of pancake. Place each pancake in warm over until finished with all pancakes

Swedish Pancakes

Serve with strawberry jam

PostHeaderIcon All American Potato Salad

Potato Salad
American FlagMy family came over today for Mother’s Day and they brought the steaks for the grill and I made the potato salad and two Swedish fruit pies (a blueberry and a rhubarb).

I have never used a “recipe” for my potato salad so this time I wrote down all the amounts of the ingredients so that I could post it here for you.
Swedish potato salad is very different than American potato salad in that it is very plain and uses a combination of mayonnaise and creme fraiche, no eggs and is very creamy and rather bland… it’s good, but I prefer my potato salad 🙂

Serves 15

  • 5 lb. potatoes
  • 1/2 C chopped red onion
  • 1/2 C sweet pickle relish
  • 6 boiled eggs, chopped
  • 1 tsp. black pepper
  • 2 1/2  C Miracle Whip
  • 1 T mustard
  • salt to taste

Do this:
Boil potatoes and eggs the day before you plan to make your potato salad and cool thoroughly in the refrigerator. Peel potatoes and the boiled eggs. Cut into desired sizes and place in a large bowl. Chop onion and place in bowl with potatoes and eggs. Add all the remaining ingredients and blend with spatula.
Sprinkle top of potato salad with paprika and garnish with parsley. Refrigerate until ready to serve.

Potato SaladPeel potatoes and eggs and cut into desired sizes

Chopped onionsChop up 1/2 cup red onion

Potato SaladCombine all ingredients in a large bowl

Potato SaladSprinkle potato salad with paprika and garnish with parsley. Refrigerate until ready to serve

Steak on the grillMother’s Day steak on the grill.

PostHeaderIcon GreasyPot’s Beef Stew

GreasyPot Beef Stew

American Flag I had a boneless top round beef roast in the freezer waiting to be cooked so today I decided to make a beef stew using some ingredients that I already had on hand. It is similar to Swedish Kalops(pork) but I used beef  in this recipe and I added mushrooms and tomatoes for a different variation and it was absolutely delicious!

Here’s a challenge for you. Using beef or pork, saute some onions, brown the meat and then use your imagination with the ingredients you have on hand to come up with your own stew recipe – it’s too easy!

Serves 6

  • 2 lb. top round boneless beef roast
  • 1 leek
  • 1 small can sliced mushrooms
  • 3 T beef bouillion (Better than Bouillion)
  • 2-3 carrot
  • 2 small tomatoes
  • 3 bay leaves
  • 3 C water
  • 1/2 C cream or creme fraiche (add before serving)
  • 1 tsp black pepper 

Do this:

Trim fat and cut beef into 1 inch pieces and  place in hot oil using a dutch oven until browned using 1 T syrup to enhance the browning process. While the meat is browning sauté onions until translucent in frying pan then add drained mushrooms and cook with onions for a few more minutes.  

Peel the carrots and tomatoes, cut into small pieces and add to stew along with the leeks, mushrooms, bouillion, pepper, water and bay leaves. Simmer for 2 hours.

Remove bay leaves and stir in the cream. Thicken with Wondra flour and serve with mashed or boiled potatoes. 

leeks and mushroomsChop leek and sauté in butter until translucent. Add the drained mushrooms and sauté an additional few minutes

Browned beefCut beef into small pieces and brown in dutch oven. Add 1 T syrup to help with the browning.

tomatoesPeel, slice and chop tomatoes and carrots. Add all remaining ingredients with the exception of cream

Greasy Pot Beef StewSimmer for 2 hours until meat is tender. Add the cream after removing bay leaves and thicken slightly with Wondra flour

GreasyPot Beef Stew

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