The Queen’s Kitchen

 

Ham and Potato Bake November 17, 2003

Filed under: Beef/Pork,Main Dish — Carrie @ 4:39 pm

This is a cheesy creamy treat that holds up well for left overs. It’s pretty easy to make, and is very filling.

Ingredients

1 can cream of chicken soup
16 oz sour cream
about 1 pound diced ham
2-3 cups grated cheddar cheese
1 package (about 32 oz) of frozen hashbrowns (they need to be the diced kind. The shredded kind would just make a mess)
1/2 cup finely chopped onion (can be gree, yellow, white, or red. The green is the best though imo)

Preparation

Let the frozen potatoes sit out for a little while to knock some of the chill off. Mix all the ingrediants in a very large bowl. This is gross feeling, but the best way to mix them is with your hands.

When everythign is all mixed up, put it in a greased 9×13 inch pan. Bake in a 350 degree pre-heated oven for an hour or until it is starting to turn a golden brown and the cheese is all bubbly.

 
 

Easy Crockpot Chicken

Filed under: Chicken — Carrie @ 4:35 pm

You can serve this over rice or pasta. It is wonderful! If you don’t have a crockpot you could probably cook it in a big pan on the stove on low heat. Just make sure you keep the lid on.

Ingredients

6 skinless, boneless chicken breasts. They can be frozen or thawed, it doesn’t matter
1 cup Italian dressing

Sauce
1 can condensed cream of chicken soup
1 cup chicken broth (I make it with a buillon cube)
8 ounces cream cheese
1 tsp dried basil
1 tsp thyme (I use oregano instead)
salt and pepper to taste

Preparation

Put chicken and Italian dressing in crockpot. Cover with lid. Cook on low for 6-8 hours until chicken is tender.
Drain away most of the Italian dressing. Shred chicken and return to pot.

In a medium bowl, combine all ingredients for sauce. It is really quick if you use a hand blender, but you don’t have to.
Pour sauce over shredded chicken and cook on low for one hour.
Serve over pasta or rice.

 
 

Swedish Brown Sauce

Filed under: Swedish — Carrie @ 12:57 pm

This is a great brown gravy that we use for everything from meatballs to pot roast. It’s very flavorful, creamy and easy to make.

Ingredients

Meatball drippings and melted butter to equal 2 tablespoons
2 tablespoons flour
1 beef bullion cube
salt and peppar to taste
4 dl (1 1/2 cups) cold water
1 tablespoon soy sauce
2 tablespoons cream

Preparation

In a pan, heat the meatball drippings and butter until the butter melts. Stir in the flour, salt, pepper and bullion cube and cook for two minutes on medium high (make sure to cook it so the flour won’t make the sauce pasty). Add the cold water all at once and stir to make sure no lumps form. Cook for several minutes until it gets bubbly, then cook for a minute more, or until sauce thickens. Stir in the soy sauce and cream. Serve with meatballs or other beef. I know use this as my standard beef gravy recipe.

 
 

Swedish Meatballs

Filed under: Beef/Pork,Main Dish,Swedish — Carrie @ 12:55 pm

When I think of Swedish food, I automatically think of meatballs. I could eat dozens of these at a time. You can use any spice for them, but we like garlic.

Ingredients

about 1 pound (450 g) ground beef
about 1 pound (450 g) ground pork
1/2 cup (120 g) bread crumbs or oatmeal
2 T. potato flour (I suppose corn starch would work as well)
1 1/4 cup (3 dl) milk or water
2 eggs (1 American egg would probably work, maybe 1 and a half)
3 tsp salt
1 tsp pepper
2 T. yellow onion, grated or very, very, very finely chopped (the balls will all apart if it is not very fine, which is why we grate it)
1-2 gloves crushed garlic, depending on your taste
some butter to fry it in

Preparation

Mix bread crumbs (or oatmeal), flour, and milk (or water).
Let stand 10 minutes.
Mix in egg, salt, peppar, onion and garlic.
Add meat, and mix it well with a fork until you have a uniform mixture.
Wet your hands with cold water, and form balls out of the meat mixture. They should be about the size of a donut hole. You’ll have to re-wet your hands after every few balls.
In a frying pan, melt about a tablespoon of butter. Stove should be set on medium or medium high. Put in a few meatballs at a time (about 8 or so, depending on the size of your pan), and brown all sides. After sides are browned, lay the meatballs aside and brown about 8 more meatballs. When those are brown, add the previously browned meatballs to the pan and put a lid on the pan. Cook the balls for about 3-5 minutes. Continue doing this until all the meatballs are done.

Serve with potatos and brown sauce, or pasta, or just about anything else you can think of. We like to have the leftovers on a sandwich with tomatoes and mayo.

 
 

Swedish Stroganoff

Filed under: Swedish — Carrie @ 12:38 pm

Forget nasty mushrooms. This stroganoff is made with tomato puree and sour cream, giving it a yummy flavor I never knew stroganoff could have. Make it with beef, pork, lamb, or venison.

Ingredients

about 1 pound (450 g) of meat, cut into small strips (we like to use pork b/c it doesn’t dry out as much)
2 yellow onions, chopped
2 T. butter or margarine
1 tsp. salt
pepper to taste
2 T. tomatoe puree
3/4 cup (2 dl) water
1/2 cup (1 dl) sour cream
2-3 tsp lemon juice

Preparation

In a frying pan, melt butter over medium heat. Add meat and cook through. Remove meat from pan, and brown the onions in the fat until they are soft. Add the meat to the pan, along with the salt, pepper, water and tomato puree. Stir well. Cover pan and let cook over medium heat for about 20 minutes. At the end of cooking time, add the sour cream and lemon juice. Serve over rice.

 
 

Swedish Chocolate Cake

Filed under: Dessert,Swedish — Carrie @ 12:28 pm

This is very similiar to a brownie, but much richer. Make sure you are using a small pan (I use a round cake pan), b/c there is no leavening agent so the cake doesn’t rise.

Ingredients

(I’m including the estimate for the cup measurement instead of deciliters, but it will turn out better if you use the metric side of your measuring cup. 100ml=1dl)

2 dl (1 cup) sugar
2 dl (1 cup) flour
1 tsp vanilla
3 T. cocoa
dash of salt
2 eggs, slightly beaten
100 g (1/2 cup) melted butter or maragrine

Preparation

Combine dry ingredients and make sure they are well mixed. Add wet ingredients. Pour into a greased and floured pan (smallish pan like a cake round or 8×8 square pan). Bake in a preheated 175C (350F) oven for exactly 22 minutes.