|Wild Food Cookbook|
|by Frances Hamerstrom|
Learn how to find, identify and catch nature's delicacies and how to cook meals on hikes, in camp and at home.
1 - 10 of 30 for swedish vegetables
Result Page: 1
Boil potatoes in unsalted water (do not peel) until very well done. Allow to cool slightly, then peel and mash. (Cool well so potatoes do not take up ...
Stir together 3 cups flour and yeast. In a saucepan, bring water to a boil with sugar, salt, caraway and fennel seeds, orange rind and oil; boil for ...
Place beaten eggs in a bowl, add sugar; then milk, blending well. Sift flour and salt together; stir into egg mixture and beat until smooth ...
Cook vegetables as directed. Combine ... pepper. Stir well, refrigerate at least 2 hours. Place in a serving dish and garnish with egg slices. Serves 4 to 6.
Marinate salad ingredients in French dressing for 1 hour. Drain and mix with dressing. Serves 12 people.
Lightly toss together, chill thoroughly. Garnish with slices of hard boiled eggs and shrimp
Sift dry ingredients ... skillet or a Swedish "plattpan", with several ... lingonberries or other favorite preserves, or a sprinkling of sugar. Serves 3-4.
Beat well until smooth. Fry thin cakes on griddle. Butter; sprinkle with sugar and cinnamon and roll up or serve with butter and syrup. These are ...
Mix all ingredients, except oil. Form in 1 inch balls. Brown on all sides in oil. Place in casserole. Mix 1 can of cream of mushroom soup with one ...
1. Beat eggs until fluffy. Add milk, flour, and salt. Beat well. Add 2 tablespoons oil and stir. 2. Put 1 tablespoon oil in large frying pan. When ...
Result Page: 1
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