Swedish- Lussebullar or Saffron Buns

From the Swedish exchange student at the local high school.

Lussebullar ( Saffron buns)

1-3/4 oz rapid rise yeast
5-1/3 oz butter or margarine
2 cups milk
1 cup curd (cottage) cheese
1/4 tsp saffron
2/3 cup sugar
1/2 tsp salt
7 cups flour
egg, beaten

Crumble the yeast in a bowl. Melt the butter or margarine in a saucepan. Pour in the milk , and warm until 98 degrees (finger temperature)
Pour part of the mix over the yeast until it is dissolved.
Pour the rest of the mix together with the curd (cottage) cheese, saffron, sugar, and salt. Then work in the most of the flour in the bowl by hand or machine so the dough doesn't stick to the edges of the bowl and is smooth.
Take the dough out of the bowl and put it on a bench with a bit of flour spread over it . Knead it until smooth. Separate it into two pieces. Then cut 10 pieces of " lussebullar" out of each piece. Roll each small piece until it is approximately 8 inches long and shape into the letter s
Put them on a cookie sheet and put raisins in the curves of each s. Let rise until approximately double in size.
Brush with beaten egg.
Bake in a 435 degree oven for 8 minutes. Let cool under a towel. Store in a plastic bag or in the freeze.

REAL Swedish Meatbals

A recipe from the Swedish exchange student at one of our local high schools.

For the ground meat:
1/4 cup oatmeal
1 tbsp potato flour OR 4 tbsp fine bread crumbs
1/4 cup water
1/2 to 1 tsp salt
1/8 tsp pepper
1 lb ground meat ( beef, pork, or combination)
1 egg

for frying:
1-1/2 tbsp butter( or margarine)

for Sauce:
2 tbsp flour
1-2/3 cups pan juice and dark bullion
salt, pepper, soy sauce
cream(optional)

mix together the oatmeal and potato flour, or bread crumbs, with water; stir in Salt and pepper- set aside to swell for 10 minutes. Work in the ground meat and the egg. Stir the meat mixture until smooth, being careful not to over stir. Over stirring causes the meat to become tough and stringy.
Roll meatballs to desired size and fry brown in butter or margarine. Keep them warm.
Melt the butter for the gravy in a saucepan. Add flour while stirring, and let sizzle a bit. Remove from heat. Dilute with juice from pan or bullion and stir until the mixture is smooth. Put saucepan back on burner and boil 3 to 5 minutes, stirring constantly. Add a little cream toward the end for a richer taste. Serve the sauce separately or place the meatballs in the sauce and warm thoroughly.

Potato Chip-Pretzel crispy chicken coating

Potato chip/Pretzel baked chicken

start to finish : 30 minutes

Serves 6

2 oz plain potato chips
2 oz thin pretzel sticks
1/2 tsp red pepper flakes
2 eggs
1 tbsp low sodium soy sauce
1-1/4 lb chicken breasts
2 tbsp canola or vegetable oil
1-1/2 cups sweet white wine(such as Riesling)
Pinch saffron threads
1 tsp dry parsley
1/4 tsp salt
2 tbsp butter
1 tbsp cornstarch
2 tbsp cold water

Procedure:
Heat oven to 450 F
In food processor, combined the potato chips, pretzels, and red pepper flakes, then pulse until they are reduced to very fine crumbs. Transfer the mixture to a wide shallow bowl and set aside.
In a second wide , shallow bowl, whisk together the eggs and soy sauce. Set aside.
Carefully slice each chicken breast in half horizontally to create 2 thin fillets. One at a time, place the chicken fillets in the egg mixture , turning to coat both sides. Dredge each fillet through the chip and pretzel mixture, turning to coat both sides.
In a large , oven -safe skillet over medium high, heat the oil until very hot. Add the chicken breasts and cook until browned on the bottom, about 4 minutes. Turn the breasts, then place the skillet in the oven, bake for 10 minutes.
Remove chicken from the oven and transfer to a serving plate. Cove with foil to keep warm. Return skillet to the stove top over medium high heat. Add the wine, saffron, parsley and salt. Bring to a simmer, stirring and scrapping the bottom of the pan with a spoon to release any browned bits.
Simmer until the liquid is reduced by half, then add the butter and swirl it in until melted.
In a small glass, mix the cornstarch and water, then add to the skillet. Return to a simmer, stirring constantly , and cook until thickened , about 1 to 2 minutes. Serve the chicken with the pan sauce.

Source : https://morganton.com/crushed-potato-chips-pretzels-give-chicken-just-the-right-crunchiness/article_2cf63433-8d52-5f1b-b656-361f056ab8cf.html

nutrition info per serving(rounded to the nearest whole number)
352 calories, 114 calories from fat; 13g fat (4g saturated;0 g trans fats) 118 mg cholesterol; 24g carbohydrate: 25 g protein ; 0 g fiber; 354 mg sodium

3 step mini cheese cakes

mini cheese cakes made with cream cheese.

2pkg (8oz each) Cream cheese- softened.
1/2 cup sugar
1/2 tsp vanilla
2 eggs
12 oreo cookies ( Vanilla wafers work too)

1 kiwi peeled , cut into 6 slices
36 blueberries(1/2 cup)
12 raspberries or blackberries ( about 1/3 cup)
( suggested serving- you can use whatever fruit in season you'd like!)

Preheat oven to 350 degrees.Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed- until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
Place 1 cooke in bottom of each of 12 medium paper lined muffin cups. Fill evenly with batter.
Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours or overnight. Cut kiwi slices in half. Top each cheesecake with seasonal fruit just before serving.

Beth's caramel corn blitz

1 cup butter
1 cup brown sugar
1 cup chocolate chips
1 cup mixed nuts
1 bag micro-popcorn- butter lovers

Prepare popcorn and put in large bowl.
In saucepan over medium -low heat, whisk butter and brown sugar until smooth and combined.
Pour mixture over popcorn until completely coated.
Spread coated corn evenly on cookie sheet ( two if needed) . Sprinkle chocolate chips and nuts evenly over corn.
Bake at 350 degrees for 6-8 minutes . Let cool completely and serve.

Hot Artichoke Crab Dip

1 jar Creamy Alfredo Sauce (Bertolli's is good)
1 tbsp Olive Oil
1 clove garlic, finely chopped
6 oz van crab meat, drained and flaked
14 oz can artichoke hearts, drained and finely chopped.
3 oz cream cheese, cut into cubes
3 tbsp chopped fresh Italian parsley ( optional)
1/4 tsp finely grated lemon peel
Hot pepper sauce to taste
1 medium round loaf crusty Italian bread hollowed
(optional for serving - can just serve in a bowl too)

in 3 quart saucepan, heat olive oil over medium heat and cook garlic 30 seconds. Stir in crab meat, sauce, artichoke hearts, and cream cheese. Simmer, stirring frequently , 5 minutes or until cream cheese is melted.
Just before serving stir in parsley k, lemon peel, and pepper sauce, spoon into hollowed bread. Serve hot and, if desired , with additional Italian bread or crackers.

Cheesy Velveeta dip

Most everyone knows this dip recipe- quick and easy. At the bottom are some suggestions to add in.

1 lb Velveeta
1 cup picante sauce or salsa

microwave cut up cheese and sauce/salsa in 1 1/2/ quart microwaveable bowl on high for 5-8 mintues or until cheese is melted, stirring every 3 minutes. Serve with yor favorite chips or crackers.

EASY ADDITIONS
1 can (15oz) chili

1/2lb cooked ground beef plus
1 can(10oz) dice tomatoes with green chilies, drained.

1 cup each ranch dressing and sour cream