The Kallman/Abrahamson Family: Exploring my Swedish-born grandparent's and siblings immigrant journey to "Amerika". Searching for cousins everywhere to share family stories, pictures, thoughts, ideas and new discoveries about our Swedish heritage and our family today.

~ This blog, like my family tree, is always a work in process. Please stop back now and again! ~

Monday

ANN SATHER recipes!

Just saw this on the internet and HAD to post

The famous
Ann Sather's Swedish Restaurant in Lakeview  
909 W. Belmont Ave. Chicago, Illinois
Located in what used to be a predominantly Swedish neighborhood, Ann Sather's is THE PLACE to go for authentic Swedish cooking in Chicago
And how Swede it is! The friendly folks at Ann Sather's restaurant have generously offered to share a few of their best-loved recipes, from their Ann Sather's Restaurant 50th Anniversary Cookbook: Ann Sathers Recipes

My favorites are..

Swedish Meatballs
2-1/2 lbs. ground chuck
1-1/2 c. (8 slices) white bread, dampened with water
3 eggs
1/2 c. onion, grated
1/4 tsp. nutmeg, ground
1/2 tsp. allspice, ground
1/2 tsp. black pepper
1 tsp. salt
1 T. beef stock
1/2 tsp. garlic powder
1/2 tsp. black pepper

Combine all the ingredients in a mixing bowl except for the meat. Add the meat and mix well. Roll the mixture into 1" meatballs and bake them uncovered in a lightly greased pan at 300* F for 45 minutes. Serve the hot meatballs with brown gravy.

Makes 25 meatballs

Swedish Rice Pudding
2/3 c. cooked rice
3 T. butter
5 c. milk
1/2 tsp. salt
2-3 T. sugar
1/3 c. raisins
2-3 eggs, separated
1/2 T. butter
2 T. breadcrumbs

Put the cooked rice into a saucepan. Divide the butter into small portions and stir it into the rice with a fork. Cover the saucepan and leave it in a hot oven at 400* F for about 15 minutes, stirring it often with a fork. Put the rice into a mixing bowl and mix in more cold butter, salt, sugar and raisins. After the rice mixture has cooled, stir in well-beaten yolks and milk. Pour it all into a (2 quart) baking dish that has been buttered, then dusted with breadcrumbs. Bake uncovered in a moderate oven at 385* F for 40-50 minutes. Take the baking dish of rice pudding out of the oven and allow it to cool on a wire rack. Sprinkle the top with cinnamon, if you like, and serve the rice pudding still warm with lingonberry jam.

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