My 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

Ingredients:
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.

Peel potatoes and eggs and cut into desired sizes

Chop up 1/2 cup red onion

Combine all ingredients in a large bowl

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

Mother’s Day steak on the grill.

 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!

Ingredients:
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. 

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

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

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

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

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