.
Salvatore's Kitchen Header Graphic

Navigation Buttons
Previous Button Graphic Home Button Graphic Menu Button Graphic Links Button Graphic Next Button Graphic

Recipes

RcpCardBasic Swedish Meatballs
RcpCardBelgian Waffles
RcpCardBraised Red Cabbage
RcpCardClassic Swedish Meatballs
RcpCardCreamy Dill Sauce
RcpCardDanish Pan Puffs
RcpCardDanish Pork Roast
RcpCardDillkott pa Lamm
RcpCardDutch Chocolate Truffles
RcpCardDutch Onion Soup
RcpCardDutch Strawberry Tarts
RcpCardNorwegian Meatballs
RcpCardPeppermint Stick Cookies
RcpCardPoached Whole Salmon
RcpCardScandinavian Dill Bread
RcpCardScandinavian Fondue
RcpCardScandinavian Lamb
RcpCardScandinavian Rye Crackers
RcpCardSour Cream-Dill Sauce
RcpCardSwedish Baked Shellfish
RcpCardSwedish Style Mayonnaise

Any Comments?  E-mail me.

ContentsNextRcp

Basic Swedish Meatballs

6 servings

1 cup milk
1 1/2 pounds ground round
1 grated onion
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1 teaspoon kosher salt
1/4 teaspoon pepper
3/4 cup flour
2 beaten eggs
1/4 cup flour
2 cups unsalted beef stock
2 tablespoons dry sherry


Heat milk, do not boil. In separate bowl combine beef, onion and spices. Add flour slowly blending thoroughly. Gradually mix in milk. Add eggs and beat until mixture is light and puffy, about 5 minutes. Cover and refrigerate 1/2 hour. Then roll beef into 1-inch balls. Brown meatballs under broiler. Remove. Set aside. Add flour to broiler beef drippings and stir until smooth. Gradually stir in beef stock and sherry; bring to boil. Season with salt and pepper. Simmer 5 minutes. Add meatballs to sauce. Simmer gently covered for 15 minutes. Place in serving dish

Nutrition Facts
Amount Per Serving: Calories 491 - Calories from Fat 303
Percent Total Calories From: Fat 62%, Protein 21%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 14g, Cholesterol 173mg, Sodium 772mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 157 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Belgian Waffles

4 servings

1 cup flour
1/8 teaspoon kosher salt
12 ounces beer
1/4 cup oil
1 beaten egg
1 tablespoon very finely grated lemon zest
1/2 teaspoon strained fresh lemon juice
1/2 teaspoon vanilla
2 cups strawberry preserves
2 cups whipped cream
2 tablespoons superfine sugar

COMBINE ALL INGREDIENTS IN A MIXER BOWL
PROCESS JUST UNTIL MOISTENED AND SMOOTH
COVER AND CHILL FOR 4-48 HOURS
SPOON A THIN LAYER INTO A WAFFLE IRON
LOWER TOP AND COOK UNTIL LIGHTLY BROWNED
REMOVE FROM IRON
SEPARATE INTO SECTIONS AND SET ASIDE
REPEAT WITH REMAINING BATTER
ARRANGE WAFFLE SECTIONS ONTO DESSERT PLATES
SPREAD WITH STRAWBERRY PRESERVES
TOP WITH WHIPPED CREAM
SPRINKLE WITH SUGAR
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 808 - Calories from Fat 198
Percent Total Calories From: Fat 25%, Protein 3%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 5g, Cholesterol 76mg, Sodium 151mg, Total Carbohydrate 140g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 369 units, Vitamin C 25 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Braised Red Cabbage

6 servings

1/2 head shredded red cabbage
2 peeled, cored pippin apples
1/2 chopped onion
1 1/2 tablespoons wine vinegar
1 1/2 tablespoons water
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons sugar
2 tablespoons unsalted butter
2 tablespoons red wine


Place the cabbage in a heavy enameled pot with the water, vinegar, onion, salt, and pepper. Cover pot and cook at low heat for 1 hour. Add the sugar and apples. Cook another hour and 15 minutes. Just before serving, add the butter and red wine. Excellent with Danish Pork Roast

Nutrition Facts
Amount Per Serving: Calories 119 - Calories from Fat 39
Percent Total Calories From: Fat 32%, Protein 5%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 205mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 211 units, Vitamin C 48 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Classic Swedish Meatballs

12 servings

1 pound ground round
1 pound lean ground pork
2 cups finely ground dry breadcrumbs
1 cup unseasoned mashed potato
2 beaten eggs
2 teaspoons kosher salt
1 teaspoon brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon white pepper
1/4 teaspoon ground ginger
1/3 cup unsalted butter
1/3 cup flour
2 cups unsalted beef stock
2 cups cream or milk

COMBINE BEEF, PORK, HALF THE BREADCRUMBS, MASHED POTATOES, EGGS, SALT, SUGAR, ALLSPICE, NUTMEG, PEPPER, AND GINGER-MIX WELL
SHAPE INTO 1-INCH DIAMETER BALLS
ROLL IN REMAINING BREADCRUMBS TO COAT EVENLY
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD MEATBALLS AND BROWN ON ALL SIDES
REMOVE MEATBALLS WITH A SLOTTED SPOON
WHISK IN FLOUR, HEAT AND STIR TO A LIGHT BLOND ROUX
WHISK IN BEEF BROTH AND MILK
HEAT AND STIR UNTIL THICKENED
RETURN MEATBALLS TO SKILLET, OVER A LOW FLAME
COVER AND SIMMER FOR 15-20 MINUTES
TRANSFER TO A CHAFING DISH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 353 - Calories from Fat 190
Percent Total Calories From: Fat 54%, Protein 23%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 10g, Cholesterol 112mg, Sodium 780mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 304 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Creamy Dill Sauce

4 servings

1 cup sour cream
2 tablespoons minced fresh dill weed
1/8 teaspoon garlic puree
1/4 teaspoon kosher salt

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 130 - Calories from Fat 112
Percent Total Calories From: Fat 86%, Protein 5%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 23mg, Sodium 171mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 269 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Danish Pan Puffs

10 servings

3/4 cup milk
1/2 cup sugar
1/4 cup oil
2 eggs
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground mace
2 cups flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
oil, for frying

COMBINE MILK, 1/2 CUP SUGAR, 1/4 CUP OIL, EGGS, BAKING POWDER, SALT, MACE, AND 1 CUP FLOUR IN A MIXER BOWL
BEAT ON LOW SPEED FOR 30 SECONDS
BEAT ON MEDIUM SPEED FOR 2 MINUTES
BEAT IN REMAINING FLOUR UNTIL WELL BLENDED
HEAT OIL TO 375 DEGREES
DROP BATTER BY TABLESPOONSFUL INTO HOT OIL
AS PUFFS FLOAT TO THE TOP, TURN, AND BROWN ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
GARNISH AS DESIRED
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 238 - Calories from Fat 78
Percent Total Calories From: Fat 33%, Protein 7%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 45mg, Sodium 245mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 88 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Danish Pork Roast

6 servings

5 pounds boneless pork loin
12 pitted prunes
1 teaspoon strained fresh lemon juice
12 peeled, cored pippin apples
3 tablespoons unsalted butter
3 tablespoons vegetable oil
3/4 cup whipping cream
3/4 cup dry white wine
2 tablespoons red currant jelly
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Place prunes in a pan of water, bring to a boil, remove from heat. Let prunes soak for 30 minutes; drain them, pat them dry, set aside. Chop the apples, sprinkle with lemon juice, set aside. Cut a pocket in the pork roast, leaving 1 inch on all sides. Rub the inside of the pocket with salt and pepper. Stuff with the prunes and apples. Skewer the opening shut with small skewers or sew shut with kitchen thread. Tie up the roast at 1 inch intervals with string. In large pot or casserole, melt butter and oil. Brown roast. Pour off the fat and add the wine and cream, stirring vigorously to blend them together. Bring the roast to a simmer on top of the stove, cover and place in a 350 degree oven for 1 hour, 45 minutes. When roast is tender, remove it from the cooking liquid and keep it warm. de-grease sauce,reduce* it to one cup, and add jelly. Stir to blend. Remove string, skewers from roast, serve with sauce. *To reduce sauce, boil rapidly till desired amount of liquid has evaporated

Nutrition Facts
Amount Per Serving: Calories 1140 - Calories from Fat 470
Percent Total Calories From: Fat 41%, Protein 30%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 21g, Cholesterol 295mg, Sodium 363mg, Total Carbohydrate 77g, Dietary Fiber 3g, Sugars 0g, Protein 85g, Vitamin A 1229 units, Vitamin C 28 units, Calcium 0 units, Iron 5 units


PrevRcpContentsNextRcp

Dillkott pa Lamm

16 servings

7 pounds large dice, lean boneless lamb
1 whole onion
2 whole cloves
1 whole bay leaf, tied in a sachet
1/4 bunch parsley, tied in a sachet
6 whole peppercorns, tied in a sachet
2 quarts water
1 teaspoon kosher salt
2 tablespoons finely minced fresh dill weed
1/4 cup unsalted butter
1/4 cup flour
2 tablespoons strained fresh lemon juice
1 teaspoon brown sugar
2 tablespoons fresh dill weed
2 tablespoons drained capers

STUD THE ONION WITH THE CLOVES
COMBINE THE LAMB, STUDDED ONION, SACHET, WATER, AND SALT IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, SKIM WELL
ADD MINCED DILL AND SIMMER FOR 2 HOURS
REMOVE FROM HEAT, STRAIN, RESERVING THE BROTH
DISCARD THE ONION AND SACHET
HEAT THE BROTH IN A SAUCEPOT, OVER A MODERATE FLAME, UNTIL REDUCED BY HALF
HEAT THE BUTTER IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN THE FLOUR, HEAT AND STIR TO A MAKE A BLONDE ROUX REMOVE FROM HEAT AND WHISK INTO THE REDUCED BROTH
STIR IN THE REMAINING INGREDIENTS-MIX WELL
ADD THE LAMB, HEAT THROUGH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 294 - Calories from Fat 120
Percent Total Calories From: Fat 41%, Protein 55%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 135mg, Sodium 301mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 40g, Vitamin A 124 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

Dutch Chocolate Truffles

18 servings

7 ounces Dutch semi-sweet chocolate
1 tablespoon heavy cream
3 tablespoons unsalted butter
1 beaten egg
1/4 cup sifted powdered sugar
1/4 cup chocolate sprinkles

COMBINE CHOCOLATE AND CREAM IN THE TOP OF A DOUBLE-BOILER HEAT SLOWLY TO MELT CHOCOLATE
STIR IN BUTTER, UNTIL MELTED
REMOVE FROM HEAT, COOL
COMBINE BEATEN EGG AND POWDERED SUGAR
BEAT IN CHOCOLATE IN A THIN-STEADY STREAM
CHILL UNTIL FIRM
MOLD INTO 1-INCH BALLS
ROLL IN CHOCOLATE SPRINKLES
PLACE INTO CANDY CUPS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 107 - Calories from Fat 66
Percent Total Calories From: Fat 61%, Protein 4%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 18mg, Sodium 4mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 105 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Dutch Onion Soup

8 servings

1/2 pound small dice sliced bacon
3 cups small dice onions
2 cups peeled small dice red potatoes
1 cup finely shredded carrot
6 cups milk
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons flour
3 tablespoons cream

COOK BACON UNTIL LIGHTLY BROWNED, BUT NOT CRISP
ADD ONIONS AND SAUTE UNTIL LIMP
ADD POTATOES, CARROTS, MILK, SALT, AND PEPPER
REDUCE HEAT, COVER, AND SIMMER FOR 3-4 HOURS
SEASON TO TASTE
STIR TOGETHER FLOUR AND CREAM TO MAKE A PASTE
ADD TO SOUP, HEAT AND STIR UNTIL THICKENED
LADLE INTO A TUREEN OR INDIVIDUAL SERVING BOWLS
GARNISH AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 361 - Calories from Fat 216
Percent Total Calories From: Fat 60%, Protein 12%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 11g, Cholesterol 49mg, Sodium 455mg, Total Carbohydrate 26g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 4151 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Dutch Strawberry Tarts

6 servings

2 tablespoons unsalted butter
3 beaten eggs
1/2 cup flour
1/2 cup milk
2 tablespoons oil
1/4 teaspoon almond extract
1/4 cup orange marmalade
4 cups stemmed sliced fresh strawberries
1 teaspoon strained fresh lemon juice
1/4 cup powdered sugar
2 cups whipped cream

PLACE 1 TEASPOON BUTTER INTO ONE MINI TART PAN PER SERVING
PLACE PANS INTO A COLD OVEN
TURN OVEN ON TO 400 DEGREES
COMBINE EGGS, FLOUR, MILK, OIL, AND ALMOND EXTRACT IN A MIXER BOWL
BEAT UNTIL SMOOTH
REMOVE PANS FROM OVEN
DIVIDE BATTER EVENLY BETWEEN PANS
BAKE @ 400 DEGREES FOR 15-20 MINUTES, UNTIL GOLDEN AND PUFFY MELT MARMALADE IN A SAUCEPAN, OVER A LOW FLAME
STIR IN LEMON JUICE AND SLICED STRAWBERRIES, UNTIL WELL COATED
SPOON FRUIT INTO THE CENTER OF EACH OF THE BAKED TART SHELLS
ARRANGE ONTO INDIVIDUAL DESSERT PLATES
GARNISH WITH SIFTED POWDERED SUGAR AND A DOLLOP OF WHIPPED CREAM
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 303 - Calories from Fat 148
Percent Total Calories From: Fat 49%, Protein 8%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 135mg, Sodium 71mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 540 units, Vitamin C 58 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Norwegian Meatballs

4 servings

1/2 cup cream or milk
1/4 cup fresh breadcrumbs
1/2 pound ground round
1/2 pound ground veal
1 beaten egg
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup minced onion
2 tablespoons mashed capers
3 tablespoons flour
1 1/3 cups unsalted chicken stock
1/3 cup unsalted butter
1/3 cup finely shredded Swiss cheese
2 tablespoons finely minced flat-leaf parsley


Pour milk or cream over bread crumbs and soak 15 minutes. Blend beef and veal, egg, salt, pepper, onion, capers and crumb mixture. Shape into 1' meatballs and arrange on a shallow dish. Place in microwave oven and cook at full power for 8 - 10 minutes or bake in conventional oven at 350F for 15 minutes. Rest 5 minutes and make gravy of the rest of the ingredients except the parsley which is topping. The gravy will take 3-5 minutes to cook in the microwave oven; or in pan on the stove, cook 5 minutes over medium heat. Pour gravy over meatballs and top with parsley

Nutrition Facts
Amount Per Serving: Calories 526 - Calories from Fat 360
Percent Total Calories From: Fat 68%, Protein 21%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 20g, Cholesterol 203mg, Sodium 1177mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 896 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Peppermint Stick Cookies

8 servings

1 cup unsalted butter
1 cup powdered sugar, sifted
1 egg
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
1/8 teaspoon kosher salt
2 cups flour
1/2 teaspoon red food coloring

PLACE BUTTER IN A MIXER BOWL
PROCESS UNTIL WELL SOFTENED
ADD POWDERED SUGAR AND BEAT UNTIL FLUFFY
BEAT IN EGG, VANILLA, PEPPERMINT EXTRACT, AND SALT
ADD FLOUR AND BEAT UNTIL VERY WELL MIXED
DIVIDE MIXTURE INTO 2 PORTIONS
ADD FOOD COLORING TO 1 PORTION-MIX WELL
ROLL INTO ROPES AND CUT INTO 4-INCH PIECES
TWIST A RED PIECE AND A WHITE PIECE TOGETHER
PLACE ONTO A GREASED COOKIE SHEET
PRESS ENDS TO ANCHOR
REPEAT WITH REMAINING PIECES
BAKE @ 375 DEGREES FOR 10 MINUTES
COO

Nutrition Facts
Amount Per Serving: Calories 389 - Calories from Fat 216
Percent Total Calories From: Fat 55%, Protein 4%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 15g, Cholesterol 89mg, Sodium 48mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 908 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Poached Whole Salmon

16 servings

1 whole 4-5 pound salmon
cheesecloth
3 quarts water
1/4 cup strained fresh lemon juice
3 tablespoons kosher salt
1 cup sour cream
2 tablespoons prepared horseradish
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/4 cup minced flat-leaf parsley
16 lemon wedges, as garnish

WRAP SALMON IN CHEESECLOTH AND TIE ENDS SECURELY
COMBINE WATER, LEMON JUICE, AND 3 TABLESPOONS SALT IN A POACHER, OVER A MODERATE FLAME
BRING JUST TO A BOIL
PLACE SALMON ONTO A RACK AND LOWER INTO THE WATER
RETURN JUST TO A BOIL AND REDUCE HEAT TO A SHIMMER
COVER AND POACH FOR 12-15 MINUTES
CAREFULLY LIFT RACK FROM THE POACHER AND PLACE INTO A HOTEL PAN
REFRIGERATE UNTIL THOROUGHLY CHILLED
MEANWHILE, COMBINE SOUR CREAM, HORSERADISH, SUGAR, AND SALT-MIX WELL
COVER AND CHILL FOR 1-4 HOURS
CAREFULLY REMOVE CHEESECLOTH FROM FISH
PLACE ONTO A SERVING PLATTER
CAREFULLY SCRAPE OFF SKIN WITH A PARING KNIFE
GARNISH WITH MINCED PARSLEY AND LEMON WEDGES
SERVE CHILLED, WITH SOUR CREAM SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 43 - Calories from Fat 29
Percent Total Calories From: Fat 67%, Protein 6%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 1400mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 122 units, Vitamin C 14 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Scandinavian Dill Bread

8 servings

3/4 cup sour cream
1 package active dry yeast
1/4 cup warm (105-110 deg) water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons shortening
1 beaten egg
1 tablespoon dill seed
1 tablespoon very finely minced fresh dill weed
2 cups flour

HEAT SOUR CREAM IN A SAUCEPAN, OVER A LOW FLAME
HEAT TO LUKEWARM, REMOVE FROM HEAT
COMBINE YEAST AND WARM WATER IN A BOWL
LET STAND FOR 5 MINUTES
COMBINE SOUR CREAM, YEAST MIXTURE, SUGAR, SALT, SHORTENING, EGGS, DILL SEEDS, DILL, AND 1-1/2 CUPS FLOUR IN A MIXER BOWL
BEAT UNTIL SMOOTH
MIX IN REMAINING FLOUR TO FORM A MEDIUM-STIFF DOUGH
PLACE INTO A LIGHTLY GREASED BOWL
TURN TO COAT, COVER WITH A TOWEL, AND LET RISE FOR 30-40 MINUTES, UNTIL DOUBLED
PUNCH DOWN AND DIVIDE INTO 2 EQUAL PORTIONS
PLACE INTO TWO WELL GREASED 9x5x3-INCH LOAF PANS
COVER AND ALLOW TO RISE FOR 30 MINUTES
BAKE @ 350 DEGREES FOR 60 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN, COOL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 217 - Calories from Fat 83
Percent Total Calories From: Fat 38%, Protein 9%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 35mg, Sodium 313mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 141 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Scandinavian Fondue

6 servings

12 ounces beer
1 tablespoon cornstarch
1 clove garlic, halved
3/4 pound finely shredded gouda or edam
1/2 teaspoon white pepper
1 pound rye bread, cut into large dice

COMBINE 1/4 CUP BEER AND CORNSTARCH-MIX WELL
RUB INSIDE OF FONDUE POT OR ROUND CHAFING DISH WITH GARLIC HALVES, DISCARD GARLIC
HEAT REMAINING BEER TO A SIMMER IN FONDUE POT OR CHAFER GRADUALLY ADD CHEESE, STIRRING UNTIL EACH ADDITION HAS MELTED BEFORE ADDING ANOTHER
ADD CORNSTARCH MIXTURE, HEAT AND STIR UNTIL THICKENED SEASON TO TASTE WITH WHITE PEPPER
SERVE HOT, WITH BREAD CUBES TO THE SID

Nutrition Facts
Amount Per Serving: Calories 425 - Calories from Fat 150
Percent Total Calories From: Fat 35%, Protein 20%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 51mg, Sodium 973mg, Total Carbohydrate 44g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 520 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Scandinavian Lamb

50 servings

1 cup melted unsalted butter
18 pounds boned, rolled lamb shoulder
3 whole bay leaves
1 tablespoon thyme
1 tablespoon rosemary
3 cups red wine
8 cups white stock
1 cup flour
1 cup red wine vinegar
2 tablespoons dried dill weed
2 tablespoons kosher salt
2 tablespoons black pepper

HEAT BUTTER IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD LAMB, BAY, THYME, AND ROSEMARY
HEAT AND STIR TO BROWN ON ALL SIDES
COMBINE RED WINE, STOCK, AND FLOUR-MIX WELL
ADD TO LAMB MIXTURE-MIX WELL
RAISE FLAME TO MODERATE
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-1/2 TO 3 HOURS REMOVE LAMB, SET ASIDE
COMBINE VINEGAR, DILL, SALT, AND PEPPER-MIX WELL
ADD TO STOCK-MIX WELL
RETURN LAMB TO POT, COVER, AND SIMMER FOR ANOTHER 30-45 MINUTES
ARRANGE ONTO A SERVING PLATTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 486 - Calories from Fat 351
Percent Total Calories From: Fat 72%, Protein 23%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 17g, Cholesterol 128mg, Sodium 394mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 152 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Scandinavian Rye Crackers

24 servings

1/2 teaspoon kosher salt
4 cups rye flour
1 cup unsalted butter
1 cup milk
1/4 cup caraway seeds

COMBINE SALT AND FLOUR IN A MIXER BOWL
CUT IN BUTTER TO THE CONSISTENCY OF SMALL PEAS
GRADUALLY MIX IN MILK-MIX WELL
TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD UNTIL WELL BLENDED
ROLLOUT TO A THICKNESS OF 1/16-1/8 INCHES
CUT INTO 1-1/2 INCH DIAMETER ROUNDS
PLACE ONTO A PARCHMENT-LINED COOKIE SHEET
PRICK ALL OVER WITH A FORK
SPRINKLE LIGHTLY WITH CARAWAY SEEDS
BAKE @ 450 DEGREES FOR 8-10 MINUTES, UNTIL LIGHTLY BROWNED REMOVE FROM OVEN
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 142 - Calories from Fat 76
Percent Total Calories From: Fat 54%, Protein 6%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 22mg, Sodium 56mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 306 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Sour Cream-Dill Sauce

4 servings

1 cup sour cream
1 tablespoon minced fresh dill weed
1 tablespoon strained fresh lemon juice
1/2 tablespoon finely minced flat-leaf parsley
1/4 teaspoon kosher salt

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
ADJUST SEASONINGS AS NECESSARY
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 131 - Calories from Fat 112
Percent Total Calories From: Fat 86%, Protein 5%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 23mg, Sodium 171mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 295 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Swedish Baked Shellfish

6 servings

1 cup cooked bay shrimp
1 cup picked flaked crabmeat
1/4 cup diced pimiento
1/2 cup seeded, small dice green bell pepper
1 cup small dice onion
6 beaten eggs
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1 cup sourdough breadcrumbs

COMBINE INGREDIENTS-MIX WELL
SHAPE INTO A LOAF AND PLACE INTO A GREASED LOAF PAN
SET INTO A BAKING OR ROASTING PAN
POUR HOT WATER INTO BAKING OR ROASTING PAN, AROUND LOAF PAN TO A DEPTH OF 1-1/2 INCHES
BAKE @ 350 FOR 30 MINUTES
SERVE HOT, WITH OR WITHOUT AN ACCOMPANYING CHEESE OR WHITE SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 210 - Calories from Fat 81
Percent Total Calories From: Fat 38%, Protein 36%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 299mg, Sodium 656mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 739 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units


PrevRcpContents

Swedish Style Mayonnaise

3 servings

1/3 cup mayonnaise
1/3 cup applesauce
3 tablespoons refrigerated hot prepared horseradish

COMBINE INGREDIENTS IN A BLENDER
PROCESS TO MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 207 - Calories from Fat 178
Percent Total Calories From: Fat 86%, Protein 0%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 4g, Cholesterol 9mg, Sodium 158mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 92 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


This page last updated on 28 May 2001.
Copyright © 1997-2016 Salvatore's Kitchen. Page designed and maintained by MultiWebs.net.