CHICKEN KUN KOKI
Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: Korean
Keyword: Chicken, Grilled, Korean
3 broiler/ fryers about 2 pounds each quartered chicken ½ cup chopped green onions ½ cup soy sauce 3 teaspoon pepper 1½ cups water ½ cup honey Make a large shallow pan out of double thick heavy foil. (Pan should be big enough to held chicken pieces in a single layer.)
Place on grill about 6 inches above hot coals; place chicken quarters, skin side down, in the pan.
Combine green onions, soy sauce, pepper, and water in a small saucepan; pour over chicken pieces. (Sauce should about half cover them)
Cook slowly, turning and basting often with sauce in the pan, 1 hour, or just until chicken is tender.
Lift the chicken out of the pan with tongs and place directly on a hot grill.
Blend honey into the sauce in pan; brush over chicken.
Grill, turning and brushing with remaining sauce, 10 minutes longer, or until richly
Breasts and leg-thighs may also be used.
Sauce penetrates better when the skin is removed, but meat is moister with the skin left on.
Use a flat, largo baking pan
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DANISH RUM PUDDING
Course: Dessert
Cuisine: Danish, Denmark
Keyword: 21+, alcohol, pudding
Servings: 10
½ cup cold water 2 tablespoons unflavored gelatin. (or two envelopes) 6 eggs ½ cup sugar 2 cups milk ½ cup cream 6 tablespoons rum Raspberry Sauce or Lingonberry preserves Set out a 2 ½ qt. mold.
Pour into a small bowl- ½ cup cold water
Sprinkle evenly over cold water - 2 tablespoons ( 2 env,) unflavored gelatin.
Let stand about 5 min. to soften.
Beat until thick and lemon-colored — 6 egg yolks.
Add gradually, beating constantly ½ cup sugar.
Add gradually to the egg-yolk mixture, stirring until well blended 2 cups of milk, ½ cup cream.
Pour into top of double boiler and place over simmering water.
Cook, stirring constantly, until mixture coats a silver spoon.
Remove the top of the double boiler from heat and simmering water.
Immediately stir in softened gelatin until gelatin is completely dissolved.
Chill in refrigerator or pan of ice and water until the mixture begins to gel (gets slightly thicker).
If placed over ice and water, stir frequently; if placed in the refrigerator, stir occasionally
Blend in 6 tablespoons rum,
Beat until rounded peaks are formed 6 egg whites.
Spread beaten egg whites over mixture and gently fold together.
Rinse mold in cold water.
Turn mixture into the mold.
Chill in refrigerator until firm. when ready to serve, unmold onto a chilled serving plate and serve with Raspberry Sauce or Lingonberry preserves
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Russian Paska
Course: Appetizer
Cuisine: Russian
Keyword: cheese, Paska
Author: Mrs. S. E. Nepokroeff
5 lbs. of cottage cheese 2 cups of sugar ½ cup raisins 2 eggs 1/2 lb. of almond bleached 2 teaspoonful of vanilla ½ pint of light cream 2 orange rind 2 lemon rind ½ lb. butter Take the cottage cheese and put through a sieve or a strainer.
Run it through or mash it through.
Mash the butter with it.
Put sugar, eggs, and cream,
Wash your raisins and put them in.
Chop the almonds finely, grate the orange rind and lemon rind and put all the rest of things together and mix well.
Put into a cloth napkin and place it into a wooden form.
Put something heavy on the top and place something under it to drain overnight.
Ready to serve the next day.
Serve with raisin bread or crackers.
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Fläskpannkaka is a Swedish oven-made pancake baked from eggs, milk, flour, salt, and containing pieces of sliced pork. The ingredients are placed in a pan and baked in the oven. It is typically served with lingonberries. Varieties of the dish contain onion, apples, blueberries, or garlic.
Via Wikipedia
PORK OR BACON PANCAKE (Fläskpannkaka)
Course: Breakfast
Cuisine: Swedish
2 eggs salt 1 teaspoon sugar 2 cups milk ¾ cup flour ⅓ lb. bacon or salt side pork Sift flour; add sugar & salt.
Then add eggs & milk gradually, stirring until well blended; leave 2 hrs.
Cube bacon or pork & fry in skillet or omelet pan.
Beat up the batter, pour over pork & bake in a moderately hot oven (400 F.) 30 min or until set & nicely brown.
Cut in sections & serve with Lingonberries
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AUNT DOROTHY'S LASAGNA.
Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: Italian
Keyword: lasagna, pasta
Author: Mary Tornow
3 lbs. round ground 1 box lasagna noodles 3 cans Suzabelle Pizza sauce 1 can can stewing tomatoes finely cut 1 large onion 2 pkg Mozzarella cheese 2 cartons cartons ricotta cheese 2 tsp. rounded oregano Parmesan cheese Cook meat in oil with onion.
While meat is browning, open cans and combine in a large kettle.
Add meat and simmer for 30 minutes,
Cook lasagna noodles. Into the very large roasting pan, put 1 cup of sauce on the bottom.
Add lasagna strips, then the mixture, then 2 kinds of cheese.
Keep repeating.
The top layer has the mixture and cheese on top.
Sprinkle Parmesan cheese on top and a very faint sprinkle of oregano.
Bake in 350-degree oven 30- 40 minutes.
Let set for about 10 minutes before serving.
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random stuffs mostly vintage and found
