Norsk Farm

Recipes

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Egg Rolls

Sweet & Sour Sauce

Grilled Sirloin Steak

Greek Gyros

Lemon Basil Chicken

Slow Cooked French Dip

Swedish Meatballs
(Köttbullar)

Yogurt

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Egg Rolls

1# ground pork
3 cups shredded cabbage
1 cup celery, chopped
1 cup onion, chopped
2 cups carrots, shredded
3 cloves garlic, crushed
2 Tbsp. soy sauce
1 tsp. cornstarch
1 tsp. salt
½ tsp. sugar
3 pkg. (12 count) egg roll skins
Fry the pork and drain. Stir-fry vegetables until tender crisp. Add soy sauce, sugar, salt, cornstarch, and pork. Fry 4 min. more. Cool. Place 1/3 cup mixture in a log shape, diagonally across an egg roll skin. Fold bottom corner of egg roll skin over filling; overlap the two opposite corners. Wet the 4th corner with water. Roll the egg roll up, sealing the 4th corner. Fry egg rolls in 350˚oil until golden brown, turning once. Drain on paper towels, and serve with Sweet & Sour Sauce.

Sweet & Sour Sauce

1 cup sugar
2 Tbsp. cornstarch
1 tsp. seasoned salt

1/3 cup water
2 Tbsp. maraschino cherry juice
1 tsp. Worcestershire sauce
Bring to a boil and cook two minutes or until thick. Serve with Egg Rolls.

Grilled Sirloin Steak

1 cup soy sauce
¼ cup red wine vinegar
¼ cup olive or vegetable oil
4 garlic cloves, crushed

1 Tbsp. black pepper
1 Tbsp. ground ginger
1 Tbsp. honey
3# beef sirloin steak
Combine all ingredients, except meat. Pour over meat & marinade one hour or more before grilling.

Greek Gyros

1# ground lamb (Can substitute beef)
2-3 garlic cloves, minced
1 egg
¼ cup bread crumbs
2 tsp. oregano
2 tsp. basil
½ tsp. salt
½ tsp. black pepper
Sauce:
1 cup plain yogurt or sour cream
1 cucumber
1 garlic clove, minced
Salt & Pepper
Peel, grate and squeeze liquid from cucumber.
Add rest of ingredients, and salt & pepper to taste.
Press into a loaf pan and bake at 350˚ until done. Slice into ¼” slices. Serve with sliced onions, tomatoes, and cucumber sauce on gyro breads.

Lemon Basil Chicken

1 medium lemon
2 garlic cloves, divided
¼ cup minced fresh basil, divided
1 broiler/fryer chicken (3 to 4 pounds)

2 Tbsp. butter, melted
½ tsp. salt
¼ tsp. pepper
Finely grate peel from lemon to measure 2 teaspoons. Cut lemon in half; squeeze juice from one half. Set aside. Slice one garlic clove; place sliced garlic, 2 teaspoons basil and remaining lemon half in the chicken cavity.
Place chicken, breast side up, in a shallow roasting pan; rub with reserved lemon juice. Mince remaining garlic; combine with butter and reserved lemon peel. Brush mixture over chicken. Sprinkle with salt, pepper and basil.
Bake, uncovered, at 375˚ for 1-¼ to 1-½ hours or until a meat thermometer reads 180˚. Let stand for 15 minutes before carving.

Slow-Cooked French Dip

1 beef rump roast (3 lbs.), halved
2 cans French onion soup
1 large onion, sliced
1 loaf French bread, split lengthwise
¼ cup butter
1 Tbsp. grated parmesan cheese
½ tsp. garlic salt
Mozzarella cheese
Place beef, soup, and onions in crockpot. Cover and roast 6-8 hrs. on high. Mix together butter, parmesan, and garlic salt, and spread on bread. Bake at 400˚ until toasted. Lay slices of mozzarella on bread. Cut into serving-size pieces, and put meat inside sandwich. Serve with dipping sauce from roast.

Swedish Meatballs (Köttbullar)

1# ground beef
½# ground pork
¾ c dry bread crumbs
¼ c milk
1 egg
1 medium onion, finely chopped
1 ½ tsp. salt
¼ tsp. ground nutmeg
¼ tsp. black pepper
3 Tbsp. flour
¾ cup water1 cup half-and-half
1 tsp. instant beef bouillon
½ tsp. salt
Snipped parsley
Mix beef, pork, bread crumbs, milk,egg, onion, 1½ tsp. salt, nutmeg, and pepper. Shape mixture into 1 inch balls. Place meatballs on ungreased baking sheet. Bake, uncovered, at 350˚ until light brown, about 20 min.
Remove meatballs to serving dish; keep warm. Place 3 Tbsp. drippings in saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in water, cream bouillion, and ½ tsp. salt. Heat to boiling, stirring constantly. Boil and stir 1 min. Pour over meatballs, sprinkle with parsley.
Serves 6-8 (48 meatballs)

Yogurt

Bring ¼ cup Dannon plain yogurt to room temperature.
Heat 1 gallon milk & 2 cups powdered milk to 180˚. (Don’t worry if it runs over. Sometimes that is when it turns out the best!) Cool to 115˚.
Add starter to cooled milk and whisk vigorously.
Pour into 4 quart jars. Place in a medium-sized cooler. Fill to the necks with hot tap water. (If you don’t have a cooler, put in a large kettle, fill with water, and then wrap it in some thick towels.) Close lid and let sit, completely undisturbed, for 8 hr. Remove from cooler and refrigerate.

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