Frikadeller (Danish Meatballs)

These really are the same as, or similar to, Swedish meatballs. They are great served with a white cream/sour cream-based gravy over top of egg noodles, potatoes (new or mashed or boiled) or rice. They also can be made up in quantity in advance and then frozen with good results. For a good gravy recipe- see http://www.twentymile.com/Cookbook/frikadeller.htm

Ingredients:

1 pound ground pork
1 small onion, chopped
1 clove garlic, minced
1 egg
3/4 - 1 cup milk
1/2 - 1 cup wheat germ or bread crumbs
1 Tbsp dried parsley
1/2 tsp garlic powder
1/2 tsp salt (or less)
dash of pepper (or a couple)
1/4 tsp sage
1/4 tsp paprika
dash ground nutmeg

Combine all ingredients in a large bowl or food processor. Mix well. Mixture should be the consistency of drop cookies. Shape into 12-16 medium-sized meatballs. Place on a large cookie sheet. Bake at 350 degrees for 30 minutes, turning once. May also be fried, 10 minutes on a side, over medium heat.

Variation: try with ground beef and pork, or mix pork with pork sausage to equal 1 pound. If using sausage, omit the spices.

Recipe from Barbara Kautz in Whole Foods For The Whole Family La Leche League International Cookbook 1981.

Danish Horns

These are a crisp, unsweet cookie with marmalade filling.

Ingredients:

1 tsp dry yeast
1 tsp hot water
1 cup butter
2 tsp light cream
1 3/4 cup flour
orange marmalade or other jam/preserves
sugar

Dissolve yeast in water. Cream butter. Blend in dissolved yeast and cream, mixing until blended. Drop tablespoonfuls of dough onto greased baking sheet. Shape into rounds. Press with finger to make a dent in the center and fill it with marmalade (or other jam/preserves). Sprinkle with sugar. Let stand in a warm place for 10-15 minutes. Bake at 325 degrees for 20-25 minutes or until just turning pale brown.

*Recipe by Joan Whitlock from the Elmira College Cookbook 1971.