Hel-lo,
I'm married to a Swedish-American who's from pure-bred Swedish background. Some recipes that may do the trick as:
~FRIDAY NIGHT SPECIAL~
4 whole chicken breasts, cut into halves (can use some thighs,if desired)
3 stalks celery
2 medium oninns
3 C. water
1 can cream of celery soup
1 can cream of mushroom soup
1 can chicken stock
5 C. all-purpose seasoned stuffing (like Pepperidge Farms)
3/4 C. chicken stock
1/2 C. melted margarine
Method:
Simmer chicken, celery, & onions in water until tender. De-bone chicken, cut into bite-sized pieces, & place in 3 quart casserole. Strain & reserve chicken stock. Mix until smooth, the celery soup & mushroom soup with one can of the chicken stock. Pour over chicken.
Melt margarine in 3/4 C. chicken stock; mix well with the stuffing. Sprinkle lightly over the chicken. Cover & bake at 350* until thoroughly heated & bubbly, 30-40 minutes. Remove cover and continue to bake 10 minutes more. Serves8-10.
~Stuffed Cabbage Rolls~ ('Kaldomar')
1 large head cabbage
Filling:
1/4 C. rice
1 C. water
1 C. milk
3/4 lb. beef, ground
1/4 lb. pork, ground
1 egg
1/3 C. milk or cream
1 1/2 tsp. salt
1/4 tsp. white pepper
To fry:
2 Tbsp. butter
1 Tbsp. brown sugar
2 cans beef broth bouillon
Gravy:
pan juice
1 1/2 Tbsp.flour
1/2 C. cream
salt, white pepper
Method:
Discard outer wilted leaves & cut out core of cabbage.
Place cabbage in boiling salted water, and cook until leaves separate easily; drain. Rinse rice, then put into boiling water & simmer until water is absorbed. Add milk to rice; cook slowly until rice is tender (30 minutes), stirring occasionally. Cool. Mix with ground meat, egg, milk, & seasoning. Trim thick center rib of cabbage leaves; put 2 tablespoons of filling on each leaf. Roll leaves, tucking in ends, Fasten with string or toothpicks. Heat butter in skillet, and brown rolls on all sides. Transfer to Dutch oven. Sprinkle rolls with brown sugar. Rinse skillet around with a little boiling water & pour over rolls. Add more bouillon or water. Cover & cook SLOWLY 1 to 1 1/4 hours or until tender; baste occasionally.
Arrange in deep serving dish having removed string or toothpicks. Mix flour & cream & add to pan juice while stirring. Simmer 10 minutes, adding more milk or cream if too thick. Season & pour over rolls. Serve with boiled potatoes.
~BROWN BEANS~
2 c. brown beans
1 Tbsp. butter
1/4 C. brown sugar
flour to thicken
2 Tbsp. dark corn syrup
2 Tbsp. vinegar
1/4 tsp. salt
1 stick cinnamon, if desired
Method:
Wash beans & add to cold water. Bring to boil & simmer until tender (about 3 hours). Add more hot water if needed. When beans are tender, add remaining ingredients & cook only until additions are blended together. Serve hot.
~ATOMIC BAKED BEANS~
1 lb. dried lima beans
1/2 tsp. baking soda
1/4 lb. salt pork, cut into 1" cubes
1/2 C. dark Karo (corn syrup)
bacon
3/4 c. dark molasses
1 can tomatoes
Method:
Place dried beans in pan covered with water; soak 4 hours or overnite.
Pour off water. Add new water 2" above beans. Add 1/2 tsp. baking soda & salt pork; bring to boil & simmer 1 hour. Drain off water until just enough remains to cover beans. Add molasses, tomatoes, & Karo syrup. Mix thoroughly, Pour into 2 quart casserole; place bacon on top. Bake in 350* oven for 1 1/2 hours. Serve hot or cold. When left in pan, they will thicken. Serves 10.
~NORWEGIAN SOUR CREAM CAKE~
4 C. sifted flour
2 tsp. baking soda
2 tsp. cardamom
1 C. butter or margarine
2 eggs
1 1/2 C. dairy sour cream
confectioners sugar
Method:
Sift flour, baking soda, & cardamom together. Cream butter & sugar until fluffy. Add eggs; beat well. Add flour mixture & sour cream alternately. Turn into well greased & lightly floured bundt pan. Bake in 350* oven for 1 hour. Cool 5 minutes; remove cake from pan. Cool on wire rack. Dust lightly with confectioners sugar.
~SCANDINAVIAN HERRING SALAD~
1 (16 oz.) can sliced, pickled beets, drained
1 c. heavy or whipping cream
1 1/2 C. diced-peeled, cold, cooked potatoes (about 3 medium)
1 C. diced herring in jar
1/4 C. minced dill pickle
1 large red eating apple, diced (do not peel)
1/4 C. minced onion
1 1/4 tsp. salt
1/4 tsp. pepper
4 hard-boiled eggs
dill or parsley for garnish
Method:
Drain beets well; pat slices dry with paper towel. Reserve about some small slices for garnish. Chop remaining beets. In medium bowl, beat cream until stiff peaks form. Gently fold in potatoes, herring, apple, pickle, onion, salt, pepper, & chopped beets. To serve, on round platter, using spatula, shape mixture into an oval round, about 3-4 inches high, flattened on top with the base wider than the top. Halve two eggs; serarate yolks & whites; chop separately. Garnish top of salad with chopped yolks & whites, alternating them in spoke fashion. Garnish with dill or parsley & remaining two eggs & reserved beets. (WHEW!) Makes 4 main dishes or 8 accompaniment servings.
**I got a bunch more, but am running out of 'steam' at this late hour. If you need add'l recipes, post your request. *G*