Author: spiranlodge

Ingredients Directions

Submitted by Elana Pistenmaa Brink Ingredients Directions Cook rutabagas in salted water to cover, about 20 minutes, until soft. Drain and mash. Soak breadcrumbs in cream and stir in nutmeg, salt, and beaten eggs. A little sugar and pepper can be added as well, if desired. Combine with the mashed rutabagas. Put into a buttered […]

Submitted by Janice Ramsden Ingredients Directions Cook rice in milk with salt in a double boiler until rice is very tender and has absorbed most of the milk. Mix eggs, sugar, nutmeg and vanilla. Add a little of the hot mixture to egg mixture (to avoid curdling) and then combine all in double boiler, cooking […]

Submitted by Margaret Eklind Ingredients Directions Mix butter, cream cheese, sour cream, and salt. Sift in flour and knead until smooth. Form into ball and wrap in wax paper. Chill for about 3 hours. Roll out into a thin strip. Cut into 3 inch squares. Spread each sqaure with 1 tsp raspberry or apricot jam. […]

Submitted by Margaret Eklind Ingredients Directions Combine all ingredients except butter. Shape into small meatballs. Brown in butter. Cover tightly and simmer 10 minutes. Remove meatballs to casserole. Pour 1 cup of water into skillet. Bring to boil. Pour over meatballs. If you want to thicken gravy, use 2 tbsp flour.