Ravona Molkner's Tzena at 8 months old/Nadzieja's Gewurz Go Out


  "My obedience teacher asked if her partner could take her to a school where children who had reading problems worked alongside a dog once a week.. I was amazed at the photos she gave me. "

Ravona Molkner




International Recipe Exchange


We are featuring Scandinavian recipes this month


Ole' Swedish Oven Pancake

4 eggs
1 tsp salt
dash cardamom
1 qt milk
2 cups flour

Melt 1 stick of butter in a 9"x13" pan. Beat eggs and  cardamom and salt together. Add milk and flour, whisk to blend. Pour mixture into hot pan and bake 30-45 minutes at 425°.
Serve with  sprinkles of powdered sugar, strawberries, lingonberry jam, blueberries, whipped cream and or your choice of syrup.



1 Package active dry yeast
3/4 c Water (105 to 116 degrees F)
1/2 ts Salt
1-1/2 c All purpose flour
1-1/2 lb Sweet onions
1/4 lb Diced smoked ham (1/2 inch dice)
1 c Sour cream
4 ea Eggs
Pinch of salt
1 tb Caraway seeds
2 tb Oil or melted butter

In large bowl, dissolve yeast in warm water. Let stand
5 minutes. Add
salt, oil, oil or butter, and flour. Beat until dough
is smooth and
satiny. Cover, let rise for 1 hour (until doubled).

Cut onions into thin slices. Place in frying pan along
with ham and cook
over low heat until onions are soft (about 15
minutes). Remove from
heat, stir in sour cream, eggs, salt to taste, and
caraway seeds.

Butter 10 inch pie, quiche or tart pan. Preheat oven
to 400 degrees F.

On lightly floured board, roll out pastry to fit
prepared pan. Turn
filling into lined pan. Bake for 35 to 40 minutes
until crust is browned
and pie is set.

Yield: 6 servings

Agurke Salad  (Danish)

(Sliced cucumber salad)
3 Cucumbers
1 cup vinegar
1/2 cup water
1/2 cup sugar
salt, pepper
Peel cucumbers and slice paper thin. Sprinkle with salt
and let stand 30 minutes. Squeeze cucumbers in your hand
so all juice goes away and place dry cucumber in a glass jar.
Mix vinegar with water and sugar, salt and pepper and pour over cucumber.
Let stand 3-4 hours. This is a very delicious salad with open sandwiches

Swedish Hamburgers (Malda Flaskbiffar)
4 servings
45 min 10 min prep
1/3 cup dry breadcrumbs
1 tablespoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup water
1/2 cup cream
1 lb ground lean pork
1 egg
2 tablespoons chopped parsley (or scallions)
1/2 cup margarine or butter
3 medium onions
1 cup cream

1.. Soak bread crumbs and seasonings in water and ½ cup cream for 10 minutes.
2.. Add pork, egg and parsley.
3.. Mix well until blended.
4.. Shape into 8 round flat patties.
5.. Melt half of margarine in large skillet.
6.. Fry patties about 4-5 minutes on each side over medium heat.
7.. Place on warm platter and keep warm.
8.. Peel and thinly slice onions.
9.. Sauté in remaining margarine until soft and golden about 12-15 minutes.
10.. Spoon onions over burgers and keep warm.
11.. Pour 1 cup cream into frying pan.
12.. Cook, stirring down the sides for about 4-5 minutes until it starts to
13.. Season with salt and pepper.
14.. Pour over burgers and serve immediately, preferably over mashed potatoes.


Brewmaster's Beer Stew (Bryggerens Pilsnergryde)
This is an old Danish recipe from 1870 - 1880.

Originally it was made of smoked fat instead of bacon
and vinegar instead of Worcestershire sauce.

10 ounces smoked bacon
1 pound cooled, boiled potatoes
4 teaspoons butter
Dash of Worcestershire sauce
1/2 cup non-sweet beer
2 teaspoons granulated sugar
2 bay leaves
8 to 10 juniper berries
Salt and pepper
Finely-chopped parsley (for garnish)

Cut bacon into dices and the potatoes into slices.

Melt butter in a pot and add the sugar. Add bacon and
fry until the meat is light brown.

Add the potatoes, beer, Worcestershire sauce and a
little water and stir lightly. Add the bay leaves,
juniper berries and a little salt and pepper. Let the
stew simmer under cover for 20 minutes.

Season to taste with salt, pepper and Worcestershire
sauce. Sprinkle with parsley before serving.

Rutabaga Casserole (Lanttulaatikko — Finland)

2 (1 pound) rutabagas
2 eggs, beaten
1/4 cup dry bread crumbs
1/4 cup half-and-half
2 teaspoons granulated sugar or corn syrup
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine

Slice and pare rutabagas; cut into 1/2-inch cubes.Heat 1 inch salted water to boiling. Add rutabagas. Heat to boiling; reduce heat. Cover and cook until tender, about 20 minutes.Drain rutabagas, reserving 1/4 cup cooking liquid. Mash rutabagas with reserved liquid or purée through food mill or blender.Stir remaining ingredients except butter into rutabagas. Pour into greased 1 1/2-quart casserole; dot with butter. Bake at 350 degrees F until top is light brown, 45 to 50 minutes.Yields 6 to 8 servings.