Just wanted to hop in for a second and say Hello Bunny Jeff, love your recipes

I learned a lot of Scandinavian dishes while I lived in Sweden and thought I'd share.



Classic Swedish Meatballs
(serves 4)

1/2 cups milk
5 tablespoons bread crumbs
3/4 lb. hamburger
1/2 lb. ground pork
1/2 yellow onion (peeled and grated)
1 egg
1 teaspoon salt
1 pinch pepper
1/2 teaspoon sugar
butter or margarine

Mix milk and bread crumbs. Let soak for 10 minutes. Add the meat, onion, egg, salt, pepper and sugar in bread crumbs mixture. Work until smooth.

Moisten hands with cold water and form meatballs. Fry a few at a time in the fat, shaking the pan occasionally so that the meatballs roll around and stay round.

Serve meatballs with boiled potatoes or mashed potatoes, bread and butter pickles and whole cranberry sauce. (It sounds weird but is actually very delicious).

Gravy for meatballs:

1 onion, minced
1 can sliced ​​mushrooms (optional)
1-1/2 cups milk
3/4 c cream
1/4 c Chinese soy sauce
2 beef bouillon cubes if necessary.
some coarsely ground black pepper

In the pan you used to cook the meatballs, fry the onions until transparent. Add the liquid ingredients and deglaze pan. Add the mushrooms and bouillon cubes; bring to a boil then simmer on low heat until thickened. Add salt and pepper to taste.

Hello; Red Hope these will do. I got these from a friend that has used these recipes for many years she loves them hope they work out for you dear lady.





MICROWAVE BREAD PUDDING WITH CINNAMON SAUCE

4 c. French bread, torn into 1/2" pieces
2 1/2 c. milk
1/4 c. golden raisins
1 tbsp. butter
3 whole eggs
1 c. granulated sugar
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. salt

Put bread pieces in an 8 to 9 cup microwavable ring mold. Microwave the milk, raisins and butter on high for 3 1/2 minutes. Beat the eggs well with a fork, then beat in sugar, vanilla, cinnamon and salt. Slowly stir into the hot milk mixture. Pour over bread and let sit for 10 minutes.
Microwave uncovered on high for 4 minutes. Stir well then rotate the dish. Microwave on high for 15-20 minutes until pudding is set but jiggles when dish is gently shaken. Let cool. make Sauce.
CINNAMON SAUCE (for Bread Pudding, Apple Pie, etc.) :

Mix 1 cup sugar, 4 tablespoons flour, 3 teaspoons cinnamon and 1/4 teaspoon salt. Slowly stir in 3 cups of boiling water. Place on low heat and simmer, stirring until thick. Add 4 tablespoons butter and 2 teaspoons vanilla. (For a Vanilla Sauce, simply omit the cinnamon.)


MICROWAVE CARAMEL CRISPIX

1 c. brown sugar
1 stick butter
1/4 c. light corn syrup
1/2 tsp. baking soda
1 sm. box Crispex cereal
1 can nuts (mixed, peanuts or your favorite variety)

Combine the brown sugar, butter, corn syrup and salt in 2-quart bowl. Microwave for 2 1/2 minutes on high. Stir and cook for 2 1/2 minutes more.

Combine in the baking soda and stir. Place cereal and nuts in brown paper bag (grocery size). Pour mixture over cereal, close bag and shake.

Put bag in microwave and cook 1 1/2 minutes on high. Shake bag and cook another 1 1/2 minutes. Open bag carefully and spread on cookie sheet to cool.



MICROWAVE APPLE CRISP

4 c. apples
2 tbsp of apple juice
1 tbsp of cinnamon apple sauce
2 tsp. lemon juice
1/2 c. packed brown sugar
3/4 c. uncooked quick oats
1/4 c. butter
2 tsp of ground cinnamon
1/2 tsp sea salt
1/8 tsp of grounded nutmeg

Place apples, juice and apple sauce, in 1 quart casserole or 8"x8" dish, sprinkle with lemon juice.

Microwave about 4 minutes or until tender crisp.

Combine remaining ingredients. Combine in small bowl microwaveable 1 1/2 to 3 minutes, stirring once.

Spread over apples, microwave high 4 to 6 minutes or until apples are tender and topping is bubbly.



MICROWAVE BAKED ACORN SQUASH

1/4 c. butter
2 acorn squash (1 lb. each)
1/2 c. fine bread crumbs
1/3 c. chopped walnuts
3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg

Melt butter. Wash squash pierce with a fork, and cook on high 2 minutes. Cut in half lengthwise. Remove seeds and fibers. Place cut side down in baking dish. Cook 6 minutes on high.

While it's cooking add remaining ingredients to melted butter. Mix well. Turn squash over. Divide crumb mixture among the 4 halves.

Cover. Cook 6 to 8 minutes, until squash is tender. Let stand 5 minutes.

Refrigerate any leftover uncooked crumb mix to use later.



MICROWAVE 3 IN 1 MELTAWAY FUDGE

1 (14 oz.) can sweetened condensed milk
1 lb. pkg. semi-sweet chocolate chips
1 tbsp. of vanilla

In large bowl, combine condensed milk and chocolate chips. Microwave on high 1 1/2 to 1 3/4 minutes or until melted stirring once. Stir until smooth, add vanilla and stir well. Pour into greased 9x9 inch pan. Refrigerate until set. Makes 1 pound 9 oz.

BLACK FOREST FUDGE:

Substitute 1/4 teaspoon almond extract for vanilla. Stir 2/3 cup chopped red candied cherries, 1/2 cup chopped almonds and 1/2 cup miniature marshmallows into melted chocolate mixture. Continue as above.

ROCKY ROAD FUDGE:

Stir 1 cup miniature marshmallows and 1/2 cup chopped nuts into the melted chocolate mixture and continue as above.




MICROWAVE BANANA NUT COFFEE CAKE

Microwave - 700 watts
1/4 c. oil
1/3 c. milk
1 egg
2/3 c. mashed ripe banana (about 2)
1/2 c. packed brown sugar
3/4 c. flour
1/2 c. chopped nuts
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda

NUT TOPPING:

1/4 c. packed brown sugar
1/4 c. chopped nuts
2 tbsp. flour
1/8 tsp. cinnamon
1 tbsp. butter, softened

Combine in a medium glass mixing bowl combine the; oil, milk, egg, banana, and sugar.

Combine in the flour, nuts, baking powder, salt and baking soda. Stir only until flour is moistened. Pour into greased 8 or 9 inch round dish. Prepare nut topping.
Combine brown sugar, nuts, flour and cinnamon. Blend in butter and butter. Sprinkle on top of coffee cake.
Cook on medium 8 to 9 minutes, check the cake after 6 minutes, or until toothpick inserted near center comes out clean.
Let stand 10 minutes.



MICROWAVE BONELESS CHICKEN BREAST

3 tbsp. lite cooking oil
1 tbsp. minced garlic
1 tbsp. fennel seed
1 tbsp. parsley
1 tbsp. lemon juice
1/2 c. honey
4 chicken breasts, pounded

In mixing cup, combine oil and seasonings. Drizzle over chicken in microwavable plate, cover airtight with Saran Wrap and microwave 4 minutes.

Cook 2 breasts at a time. Drain out juices of chicken and mix with lemon juice and honey. Then, drizzle on top of chicken again and serve.




MICROWAVE BREAD PUDDING WITH CINNAMON SAUCE

4 c. French bread, torn into 1/2" pieces
2 1/2 c. milk
1/4 c. golden raisins
1 tbsp. butter
3 whole eggs
1 c. granulated sugar
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. salt

Put bread pieces in an 8 to 9 cup microwavable ring mold. Microwave the milk, raisins and butter on high for 3 1/2 minutes. Beat the eggs well with a fork, then beat in sugar, vanilla, cinnamon and salt. Slowly stir into the hot milk mixture. Pour over bread and let sit for 10 minutes.
Microwave uncovered on high for 4 minutes. Stir well then rotate the dish. Microwave on high for 15-20 minutes until pudding is set but jiggles when dish is gently shaken. Let cool. make Sauce.
CINNAMON SAUCE (for Bread Pudding, Apple Pie, etc.) :

Mix 1 cup sugar, 4 tablespoons flour, 3 teaspoons cinnamon and 1/4 teaspoon salt. Slowly stir in 3 cups of boiling water. Place on low heat and simmer, stirring until thick. Add 4 tablespoons butter and 2 teaspoons vanilla. (For a Vanilla Sauce, simply omit the cinnamon.)







MICROWAVE CARAMEL CRISPIX

1 c. brown sugar
1 stick butter
1/4 c. light corn syrup
1/2 tsp. baking soda
1 sm. box Crispex cereal
1 can nuts (mixed, peanuts or your favorite variety)

Combine the brown sugar, butter, corn syrup and salt in 2-quart bowl. Microwave for 2 1/2 minutes on high. Stir and cook for 2 1/2 minutes more.

Combine in the baking soda and stir. Place cereal and nuts in brown paper bag (grocery size). Pour mixture over cereal, close bag and shake.

Put bag in microwave and cook 1 1/2 minutes on high. Shake bag and cook another 1 1/2 minutes. Open bag carefully and spread on cookie sheet to cool.


MICROWAVE CARROT CAKE

3 eggs
1 1/2 c. sugar
1 c. oil
1 tbsp. vanilla
1 1/2 c. flour
3/4 tsp. salt
1 1/4 tsp. baking soda
2 1/2 tsp. cinnamon
1 tsp. cloves
2 1/2 c. grated carrots
3/4 c. chopped nuts

In a large mixing bowl, combine eggs, sugar, oil and vanilla. Blend in flour, salt, baking soda, cinnamon and cloves. Fold in carrots and nuts.

Pour into 12 cup microwave bundt pan. Microwave high (100%) 12 to 14 minutes, rotating 1/4 turn every four minutes. Rest 10 minutes.
Loosen sides and center; invert on serving plate. Frost with cream cheese frosting. (Cake will release better if you Pam and sugar the pan with granulated sugar.) Frost with the following:
In a small bowl, beat 3 ounces softened cream cheese and 3 tablespoons softened butter. Blend in 1/2 pound powdered sugar and 1 teaspoon vanilla until fluffy. Spread on slightly warm carrot cake. Makes 1 1/2 cups.


MICROWAVE CASHEW NUT BRITTLE

1 c. cashew nuts, halves
1 c. sugar
1/2 c. corn syrup
1/8 tsp. salt
1 tsp. butter
1 tsp. baking soda
1 tsp. vanilla

Combine in a 1 1/2 quart microwave safe dish stir together sugar, syrup, salt and nuts. Microwave on high 4 minutes. Stir well. Microwave 4 minutes more. Stir in butter and vanilla, microwave for 2 minutes longer.
Combine in the baking soda and stir until light and foamy. Immediately pour into a greased pan, spreading out thin. Cool. A pizza pan is about the right size.



MICROWAVE CHICKEN TERIYAKI

1/3 c. Chablis dry white wine
1/4 c. low-sodium soy sauce
3 tbsp. unsweetened pineapple juice
2 tbsp. clove honey
4 chicken breasts, boned and skinned
1 cup of water chestnuts, sliced
1 tbsp. water
2 1/2 tsp. corn starch

Combine wine, soy sauce, pineapple and honey.

Rinse chicken. Place in 11 x 7 x 2-inch glass dish. Pour sauce over chicken. Cover. Marinate in refrigerator for 2 hours.
Top with chestnuts. Microwave on HIGH for 8 to 10 minutes. Rearrange chicken after 5 minutes.
Remove chicken; keep warm. Combine water and corn starch. Add to marinade.
Microwave 2 to 4 minutes until thickened.
Serve with 1/2 cup cooked rice per serving.



MICROWAVE CORN ON THE COB

Corn on the cob
Waxed paper
Paper towel

Remove the husks from fresh ears of corn; scrub with a stiff brush to remove silks. Rinse. Wrap each ear in waxed paper; place on paper towels in the microwave.

Cook on high power 3-5 minutes for 1 ear, 5-7 minutes for 2 ear of corn, or 9-12 minutes for 4 ears.


MICROWAVE CRISPY TREATS

1/4 c. butter
4 c. miniature marshmallows
6 c. Rice Krispies cereal
Substitute 40 large marshmallows.
Butter microwave glass bowl big enough to hold all ingredients; microwave marshmallows 2 minutes then stir.
Microwave again 1 minute. Stir in and mix well the Rice Krispies. Butter hands and put this mixture in a cake pan, flatten, cool and cut into squares.


MICROWAVE FAST AND EASY SHRIMP SCAMPI

2 tbsp. butter
1 garlic clove, minced
Dash of crushed red pepper
1 lb. med. shrimp, shelled and deveined 24/26
2 tbsp. lemon juice
2 tbsp. white wine
1 tbsp. minced parsley
1/2 tsp. salt

In 10-inch baking dish, cook butter, garlic and crushed red pepper, covered on high heat for 2 minutes, stirring once.

In same dish, arrange shrimp with tails toward center; stir in lemon juice, wine, parsley, and salt.

Cook, covered with waxed paper, on high 2 1/2 to 4 minutes just until shrimp turn pink. Stir to coat shrimp with butter mixture.


MICROWAVE PEANUT BRITTLE

1 cup of pure cane sugar
1/2 cup of light corn syrup
1 cup of raw peanuts
1/8 tsp sea salt
1 tbsp of un-salted sweet butter

1 tbsp of vanilla
1 tsp of baking soda

Combine first 4 ingredients in 2-quart microwave glass mixing bowl.

Microwave the mixture on HIGH for 6 to 8 minutes, stirring after 4 minutes. Combine in the butter.

Continue to microwave on HIGH 2 minutes. Brittle should not get too brown.

Stir in vanilla and soda until light and foamy.
Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces.




MICROWAVE PRALINES

4 qt. glass microwave dish
1 cup of whipping cream
1 lb. light brown sugar
2 cups of pecan halves
2 tbsp of un-salted sweet butter, room temperature

Mix brown sugar and cream in a glass bowl and microwave on high for 13 minutes.

Combine in the butter and pecans, stir quickly. Drop in spoonfuls onto foil.


MICROWAVE STUFFED PEPPERS

8 med. bell peppers
1 lb. pork sausage
1 1/2 c. onion, chopped
1/2 lb. fresh mushrooms, chopped
1 (6 oz.) pkg. herb seasoned stuffing mix
1 (8 oz.) carton sour cream
2 c. fresh tomato, chopped
1 (10 1/2 oz.) can tomato soup
1/4 c. water
2 tsp. Mrs. Dash seasoning

Cut tops off green peppers and remove seeds; set aside. Crumble sausage into 2 1/2 quart microwave casserole dish. Combine in the chopped onion and mushrooms and stir well. Cover tightly with plastic wrap; fold back a small edge of plastic wrap to allow steam to escape.
Microwave on high 7 to 8 minutes or until sausage is browned; stirring once. Drain well; set aside. Combine in the stuffing mix, including the seasoning packet, and sour cream, stir well. Add tomato and stir gently.
Stuff peppers with sausage mixture and place in a lightly greased 12x8x2 inch baking dish. Combine remaining ingredients; mix well and pour over peppers.
Cover tightly with plastic wrap; fold back small edge for steam to escape. Microwave on high 20 to 22 minutes; turning dish a half turn after 10 minutes.