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Showing posts from September, 2016

28 Sep 2016 Danish Meatloaf

This is the meatloaf recipe everyone liked better than I did.  I still favor my Grandma Anderson's recipe but since the family liked it, here it is.

In a small bowl, combine to soak
1/2 c milk
1 egg
1 c toasted bread, cubed or 1/2 c dried bread crumbs
Let stand 5 minutes.

In hot skillet, sauté
1/2  medium onion, diced
1 T butter
Remove from heat, add
1 t fresh chopped parsley or 1/2 t dried
Allow to cool.

Mix together:
1 lb ground beef
1 T ketchup
1/2 t salt
1/4 t black pepper
1/4 t paprika
1 clove garlic, minced or generous sprinkle of garlic powder 
1/4 t thyme
1/2 t Worcestershire sauce
Add in cooled onion & parsley mix
combine well then add in the milk-crumb mixture

Shape meat into a loaf or into a loaf pan
Bake at 350ºF for 1 hour

Turns out if you want, you can shape them into patties and fry in butter until cooked through and have single serving meatloaf burgers instead of one big loaf.

27 Sep 2016 Fish in white sauce

This brought back childhood memories.  It tasted just like one of the only fish dishes I had liked as a child.  Now, I like a lot of fish but this was delicious and easy.  I think it might sway someone to eat more fish.  It takes just a bit over 15 minutes.

In a hot iron skillet, place
2 white fish fillets (about 6-8 oz each) (halibut, tilapia, flounder...)
and pour over the top
1 cup fish stock (or chicken stock or water with a tablespoon of Thai fish sauce)
Cover and simmer for 8-10 minutes

Meanwhile, mix
1 egg yolk 
2 T milk
Set aside.

Remove cooked fish and keep warm on serving dish
Reserve 1 cup of the hot fish stock (it's ok if there is a bit less than a cup)
In the hot skillet, over med-hi heat, melt
1 T butter 
2 T flour
whisk quickly to form a roux
Pour in gradually
1/2 c milk
whisking constantly to make a smooth sauce
Next add in the reserved fish stock
Stir constantly and simmer for about 5 more minutes until thick and creamy.
Turn off heat and pour in the egg yolk mix.
add a s…

26 Sep 2016 Not funeral potatoes

I can't come up with a name for this dish inspired by B's braces getting tightened and her love of "funeral potatoes" aka 'heart attack on a plate. '
This is basically a Scandinavian inspired twist on scalloped potatoes.  The root fruits (as they are called in Sweden) break up the monotony of just potatoes, adding some other flavor but not giving up too much of the creamy comfort of the original.

Give it a try when it's cold outside or you need a change from your usual potato dish.

4 medium red potatoes, sliced thin (leave skin on)
1 parsnip, peeled and sliced thin
1 golden beet, peeled and sliced thin
1 large leek, sliced thin
3 T of cold butter, cut into cubes
11/2 -2  cups of Havarti cheese - shredded or cut into thin strips

Place one half of each ingredient in a greased baking dish.
Sprinkle the layer with salt, pepper, and paprika
and pour 1/2 cup of milk over the top
Then make the second layer
and sprinkle the top with salt, pepper and paprika ag…