FLAESKEAEGGEKAGE (BACON AND EGG CAKE)

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Scandinavia. Ahhh. This is where my roots are. My grandmother Singne Olivia Nordberg Vivians family is from Sweden. So anything Scandinavian, is near and dear to my heart.

Egg cake, a traditional Danish favorite, is cooked slowly on top of the stove until it has set to a custard like consistency. It is served with a topping of crisp bacon and chopped chives.



1/2 pound bacon, preferably Danish

6 eggs, lightly beaten

1 tablespoon flour

1/2 teaspoon salt

1/2 cup milk

3 tablespoons chives, finely cut



Cut the long strips of bacon in half crosswise and fry them over moderate heat in a heavy 10 to 12-inch skillet. Do not let them get to crisp. Drain the strips on paper towels and set them on an ovenproof platter or baking dish and keep warm in a 200 degree oven. Remove all but a tablespoon of the clear bacon fat from the skillet.

In a mixing bowl, beat the flour and salt into the eggs only long enough to combine them, and then slowly beat in the milk. Warm the fat in the skillet over moderate heat and pour in the egg mixture. Turn the heat down to low and without stirring let the eggs set into a firm custard. Since this will take about 20 minutes, an asbestos pad placed under the skillet will help to prevent the bottom of the egg cake from burning. Arrange the bacon slices and chives over the top of the finished cake. Serve directly from the pan, as a first course, brunch or late-supper dish.

TARRAGON CHICKEN AND RICE STUFFING

I clipped this Tarragon Chicken & Rice Stuffing recipe from a magazine. It is dated June 1975. I can not recall the magazine though. It had a plethora of marvelous recipes as I have many from this magazine in the same batch. When I pick a recipe to add here, I sort through them and see what peeks my interest and what may be good & useful for you to use as well. This recipe seemed easy, yet has flavor. ENJOY!

TARRAGON CHICKEN & RICE STUFFING

1 egg

2 cups cooked rice

1 1/2 cups cooked chicken cut in 1/2 inch chuncks

1 1/2 cups chopped tomatoes

1/4 cup olive oil

1 3/4 teaspoons tarragon leaves, crushed

1 1/2 teaspoons salt

1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. In a large bowl lightly beat egg; add rice, chicken, tomatoes, oil, tarragon, salt & pepper, stirring until combined. Spoon into desired vegetables. Bake, uncovered, until vegetables are tender and stuffing is hot, about 25 minutes. Bake any extra stuffing in a small covered baking dish along with the stuffed vegetables. Makes 4 portions.

PLATE-SIZE YEAST PANCAKES (From the Loban Family)

Here is another Tombstone Epitaph recipes from days gone by. A hearty pancake indeed. Breakfast is important. Did you eat breakfast today?

6 eggs, lightly beaten

2 pounds flour (8 cups)

1/2 gill yeast (1/4 cup)

1 teaspoon salt

Milk to make thick batter (about 6 cups)

Stir flour, yeast, salt and milk into the eggs. Drop the batter by large spoonfuls onto a hot griddle. When bubbles appear, turn the cakes. Cook until golden brown. Butter them and send them hot to the table after the family is seated. Serve with a topping such as greengage plum preserves.

These pancakes can be served for breakfast or made later in the day for serving at an afternoon tea.

When I used to make pancakes for my children, I would take a bananna and some honey or maple syrup and mix it well in a blender, then add this mixture to the pancake mix. They loved it. :)