Budget Dishes
Ostpanerad Spätta (Cheese Breaded Spit)
Preparation: approx. 10 min.
Cooking time: approx. 10 min.
Ingredients:
5-6 hg fresh or frozen plaice fillets
½ tbsp salt
1 tbsp melted butter or margarine
1 egg
white pepper
4 tbsp breadcrumbs
4 tbsp grated cheese (preferably manorhouse cheese)
Garnish:
1 lemon
anchovy fillets
olives or herbs
Preparation:
- Divide the fillets if they are too large.
- Rub them with salt and leave them to soak for a while.
- Mix the beaten eggs with a little melted butter and season with white pepper.
- Brush the fish with the mixture.
- Mix the flour and grated cheese. Turn the fish fillets in the mixture.
- Fry the fillets until crispy brown on both sides in a frying pan that is not too hot.
- Add the prepared garnish of a lemon slice with an anchovy fillet rolled around an olive.
- In the absence of olives, fill the anchovy roll with chopped herbs.
- Serve freshly boiled potatoes and preferably a fresh green salad too.
Poorly translated from the original Swedish using Google Translate
©️Hemmets Journal AB S/K/2
Carol’s Ham Casserole
Preparation time: 20 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F
Broccoli and ham cubes bake in a savory custard, making a hearty casserole for a family meal. It is also an excellent choice to serve on a brunch buffet table.
For 4 servings you will need:
2 lbs. fresh broccoli
½ tsp. salt
Water
2 medium onions, minced
1 clove garlic, minced or pressed
3 Tbsp. olive oil
3 to 5 anchovies, chopped
1½ cups cubed ham
2 Tbsp. chopped parsley
3 eggs
Dash each white pepper, salt and nutmeg
¾ cup whipping cream or half-and-half
2 Tbsp. grated Parmesan Cheese
Preparation:
- Wash and cut broccoli into 2-inch pieces. Cook in boiling salted water for 5 min. Drain.
- In frying pan, saute onions and garlic in olive oil. Add anchovies. Cook 2 min. longer. Mix in broccoli.
- Transfer mixture to a buttered 9-by-13-inch baking dish. Top with ham. Sprinkle with parsley.
- Beat eggs. Season with white pepper, salt and nutmeg. Stir in cream. Pour evenly over broccoli. Sprinkle with cheese.
- Bake at 375°F for 25 to 30 min. or until custard is set and broccoli is tender-crisp.
Good served with: Italian or French bread and red wine, if you like, for a satisfying summer meal.
For 2 servings: Half of the ingredients. Use individual baking dishes.
For 8 servings: Double the ingredients. Use 2 baking dishes.
©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.
Baked Tuna-Stuffed Potatoes
8 large baking potatoes
2 tablespoons margarine
2 cans (7-oz size) tuna, drained
1 tablespoon grated onion
1 tablespoon chopped parsley
1 can (10¾ oz) condensed Cheddar cheese soup, undiluted
¼ teaspoon paprika
2 drops Tabasco
¼ teaspoon salt
4 slices processed American cheese, halved
- Preheat oven to 400F. Wash potatoes. Rub skins all over with margarine. Prick with fork. Bake on oven rack, 1½ hours, or until tender.
- Meanwhile, in medium bowl, combine tuna, onion, parsley, soup, paprika, Tabasco, and salt. Toss with fork, to break up tuna and to blend well.
- Remove 1-inch slice from top of each potato. Scoop out inside of potato from each slice and from potato itself, leaving a shell. Add potato to tuna mixture, tossing to mix well.
- Spoon lightly into potato shells, mounding high. Top each ½ slice cheese. Place in shallow baking pan. Bake 15 minutes, or until filling is hot and cheese is melted.
Makes 8 servings.
©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.