Swedish Pancakes

Our second favorite pancakes (after oven puffed pancakes) are Swedish Pancakes. These are thin crepe-like pancakes, cooked in a skillet then rolled and served with a squeeze of lemon juice and dusted with powdered sugar or a sprinkle of cinnamon sugar.Whisk the ingredients in a medium bowl.Melt the butter in the skillet and whisk into batter.Pour about 1/3 C batter into skillet.Tilt the skillet to cover the bottom with a thin layer of batter.Cook about 1-2 minutes, until the edges start to dry and the underside is golden. Then flip.Cook the other side about 1 minute.Keep warm, along with the plates in the oven while you make the rest.Choice...

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Oma's Goulash

This is my Mother's German goulash recipe. I always called it Mama's Goulash, but the grandchildren renamed it Oma's Goulash. So that's been it's name for a while. Everybody in the family makes it, but nobody can make it to taste as good as Oma's!  My mother never measured, so I had to watch. This is as close as it gets.Start with  2-1/2 to 3 pounds of boneless chuck roast. Wash the meat under cold water and pat dry with a paper towel.I realized my knife was dull, so Larry sharpened them. What a difference! Much easier to slice. You need a good, sharp knife. Cut the meat into cubes.Cut up the onion and green pepper. Pat the beef cubes...

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Pork Tenderloin With A Golden Herb Crust

A good Fall dinner.Combine crumb mixture.Coat the pork tenderloin.Roast 400 degrees for 25 minutes.Let rest 5 minutes before slicing.Pork Tenderloin With A Golden Herb Crust 1 pork tenderloin2 T Dijon mustard1/2-3/4 C panko breadcrumbs3 cloves garlic, minced2 T finely chopped parsley1 T finely chopped rosemary1 T finely chopped thyme1-2 T olive oil1/4 t salt1/4 t pepperIn a small bowl combine panko, garlic, herbs, oil , salt and pepper.Spread half this mixture on a sheet of plastic wrap as long as the tenderloin.Dry pork with paper towel and remove any silver skin. Spread one side with 1T mustard and place mustard side down on the crumb...

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Sunday Chicken

Sunday Chicken is an old recipe from Peg Bracken's "I Hate To Cook Book". It was first printed September 1960. I seem to make it every September. I should call it September Chicken. It's a good dinner to have when there's a little bit of Fall in the air and you want to walk into the house and smell something yummy in the oven.This is my original copy. It was 50 cents in the late 60's.Well worn pages show my notes and checks on the recipes I have tried.Here are the ingredients.Put it into a 9X13 baking dishI usually prepare it sometime during the day when I have time. I then cover and refrigerate to bake later.Serve it over plain or Raisin Rice....

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Chili Spaghetti

This has been a family favorite for years.It's quick and easy to make for the times we crave something flavorful and homey. I usually have all the ingredients in the house. Brown the ground chuck with the onion and green pepper.Stir in the seasonings and chili mix.Simmer a minute to blend the flavors.Add the tomatoes, beans and water.Simmer while you cook the spaghetti. Serve over spaghetti with a dollop of sour cream, shredded cheddar or Jack cheese and chopped fresh cilantro or chives.Chili Spaghetti3/4-1 lb ground beefSalt / Pepper / Garlic Powder mixture1 medium onion, chopped1/2 green pepper, chopped (if you have one in the house)1...

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