How to make Danish Aebleskiver

Yes, it is that time of the year again to make Aebleskiver.

And then you can be a Lumberjack!

I love cheese balls

LAZIO GOURMET ALBACORE TUNA CHEESE BALL

2 (6-ounce) cans albacore tuna, in water, separated, undrained
1 (8-ounce) package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped pecans
3 tablespoons parsley

Combine albacore tuna (in its juice), cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix thoroughly and chill several hours.
Combine pecans and parsley.
Shape tuna mixture into ball. Roll in chopped nuts and parsley. Chill well, serve with assorted crackers.

Variation: Roll tuna mixture into little bite-size balls, flatten with a knife and roll in nuts and parsley. Serve on a cracker, or supply some toothpicks and watch them disappear.

Bierocks or Beerocks - either way they taste good!

An incredible edible pocket sandwich of German origin. I wish mine looked as good as this picture, but they always taste great!

BIEROCKS

2 lbs. hamburger
1 c. onion, chopped
4 c. cabbage, chopped
2 tsp. salt
1 tsp. pepper

Cook hamburger, onion, cabbage, salt and pepper until browned. Roll out dough and cut into large circles. Put 1/4 cup meat mixture in center of dough. Pinch closed. Bake until browned, approximately 20 minutes, at 375 degrees.

DOUGH FOR BIEROCKS:
2 pkgs. yeast
1 tsp. salt
1 c. warm milk
4 c. flour
1 1/4 c. sugar
1/2 c. warm water
1/4 c. butter, softened

Dissolve yeast in warm water. Set in warm place. Add warm milk, butter and salt; let stand for 10 minutes with yeast mixture in it. Add flour and sugar. Let double for 50 minutes.

Continue the theme: Swedish Thin Pancakes

( Found this recipe on the net. Not sure if it is a good as Grandma Nadine makes. -sldubya)



As you might have guessed from the name, this very thin pancake hails from Sweden. Swedish Pancakes can be served for breakfast, but Swedes prepare them for supper accompanied with a bowl of hearty pea soup.Unlike the thicker American "flap jack", the Swedish pancake is more like the French crepe. Rather than syrup, the pancakes are usually garnished with lingonberries, a tart, or red berry and sprinkled with powdered sugar.

Ingredients and Preparation:
3 eggs
2 1/2 cups milk
1 1/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons melted butter
1/2 teaspoon vanilla, optional
In a blender, combine all the ingredients above until smooth.
Heat a 10 inch non-stick skillet over medium heat until very hot.
Lightly butter the skillet and pour 1/2 cup of the batter into it.
Swirl the pan with batter to expand to a thin layer.
Cook until bubbles form and the pancake is golden brown on the bottom, about 1-1/2 minutes. Flip turn and continue to cook for about one more minute.
Remove from the fry pan. It should not be necessary to add more butter to the pan for more pancakes.
When finished, fold each pancake into quarters. Top with the traditional dollop of lingonberries or other fruit of your choice and sprinkle with powdered sugar.

Ya, Kottbullar

Swedish Meatballs

1 pound ground beef
1/2 pound ground pork
1/2 cup minced onion
3/4 cup bread crumbs
1 tablespoon minced parsley
2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 egg
1/2 cup milk
1/4 cup vegetable oil
1/4 cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups water
3/4 cups sour cream

Mix first 10 ingredients. Refrigerate 2 hours. Take rounded tablespoons of mixture and form into balls. Place the oil in large skillet add meatballs and brown. Remove meatballs; keep warm.

To the skillet add the flour, paprika, salt and pepper. Cook over low heat, stirring until mixture is smooth (we used a wire whisk) and bubbly. Remove from heat; stir in water. Return skillet and heat to boiling, stirring constantly for 1 minute. Reduce heat and gradually stir in sour cream; mix until smooth. Add meatballs; heat through.

Makes 6 to 8 servings