2 2/3 c Plain yogurt
1 Cucumber peeled and grated
2 tb Finely chopped fresh mint
1/2 ts Roasted cumin seeds
1/4 ts Cayenne pepper
1 ts Salt
1/4 ts Black pepper
Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat.
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LIVER PASTE 2: (Leverpostej 2) Put 2 lb. pig's liver twice through the grinder. Then put 1 lb. fat pork twice through the grinder together with an onion but do not mix the liver with the pork. Mix 1/4 cup butter, 1/4 cup flour and 2 cups of milk in a pot and let simmer. Add the ground pork and stir until the pork fat has melted. Take the pot off, add the liver and two whole eggs, 1 tablespoon salt, and 1 teaspoon pepper. Put in a fireproof dish, place this in a water, and bake in a slow oven for 1 1/2 hours. COLD ROAST PORK: (Flaerskesteg) Spread thin slices of roast pork on buttered bread and decorate with crisp pieces of rind, slices of jellied consomme (like consomme but with enough gelatin added to make it hold shape) cucumber salad or slices of pickled gherkin and red beets or red cabbage. BOILED BREAST OF BEEF: (Kogt Oksebryst) Spread the bread with butter and put on slices of boiled breast of beef. Decorate with a small pile of chopped pickles at one end and a pile of shredded horseradish at the other. For a center decoration use a slice of tomato, cut halfway through and twisted so it will stand upright. SMOKED SALAMI AND BOILED POTATO: (Spegepolse med kogte Kartofler) Put slices of salami on bread spread with either butter or spiced pork fat. Arrange a row of slices of cold boiled potato along the center of the salami, and on top of them run a strip of finely cut, fresh chives. THE HANS ANDERSEN SANDWICH: (H. C. Andersen Sandwich) Butter a piece of either dark or light rye bread and put two rows of crisp bacon on top. Place slice liver paste across one of the rows and tomato slice across the other. In winter the latter may be substituted by tomato ketchup. Top the tomato slices with scraped horseradish and a strip of jellied consomme. "THE VETERINARIANS' MIDNIGHT SNACK": (Dyrlaegens Natmad) Spread spiced lard on a piece of dark rye bread, and put slices of liver paste on top. Pieces of jellied consomme are placed over this, and on top pieces of slightly salted boiled veal. Decorate with cress. BLUE CHEESE AND EGG YOLK: (Roquefort Ost med Aeggeblomme) Butter a piece of white bread and spread Danish blue cheese (or gorgonzola) in a ring, making a hollow in the center. When eating the sandwich, break the yolk and spread it across the cheese. Thin slices of radish may be used to decorate this and other kinds of cheese sandwiches. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.
Posted by Stephen Ceideberg; March 9 1993.
2 c Yellow split-peas; dry
6 c Stock, broth; or water
1 ea Onion; large, whole
1 ea Carrot; large
1 ea Turnip or parsnip; large
1/8 t Marjoram; dried
1/8 t Thyme; dried
1 t Salt
1 ea Onion; small, minced
2 T Butter; melted
2 T Unbleached flour
Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot.
4 md Yams, peeled and sliced
1/2 t Finely shredded orange peel
1/2 c Orange juice
1 T Brown sugar
1/4 t Salt
1/4 t Cinnamon
1/8 t Allspice
In a large skillet, bring 1" of water to a boil. Add yams. Cover and simmer for 20 minutes or until they are tender. Drain. In a small bowl, mix orange peel, orange juice, brown sugar, salt, cinnamon and allspice. Pour over yams in skillet. Cook and stir until bubbly. Simmer, uncovered, for 5 minutes, spooning sauce over potatoes occasionally to make a glaze. Per serving: 135 calories, 0 fat.
2 1/4 lb Cooked peeled yams
1/3 c Sugar
1/3 c Brown or maple sugar
Egg substitute equivalent to -- 1 egg 1 1/2 ts Grated orange rind
1/3 c Raisins
1 1/2 ts Freshly grated nutmeg
3/4 ts Salt
6 tb Melted butter or margarine
--------------------------------DIXIE SAUCE-------------------------------- 1 c Maple syrup
1 ts Grated lemon rind
2 tb Lemon juice
Whip together yams, sugar, nutmeg, salt, butter, egg substitute and grated orange rind until smooth. Coat an 8" ring mold with melted butter. Put in freezer to harden butter. Then dredge mold with flour. Press the mixture into the mold. Bake at 375 F. for 30 minutes. Turn out on a plate and serve with Dixie Sauce. To make the sauce, mix together sauce ingredients and heat. Serve warm, drizzled over Yam Turnout. From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.