I received this recipe when we moved to Oklahoma. A going-away party was held for us, and the guests were asked to bring their favorite recipe as a remembrance. The special friend who brought this one has since died, and every time I make it, a flood of wonderful memories fills my heart.
For special-occasion meals during the busy lambing season on our farm, this flavorful pork dish is a lifesaver—I can serve an elegant dinner without having to spend hours in the kitchen!
These tender medallions of pork look as luscious as they taste and practically melt at the touch of a fork. Fresh-squeezed lemon juice adds a delicious tartness tot the sauce.
Oregon is noted for its cranberry production and has many bogs throughout the state. In the Northwest, we use cranberries in a great variety of ways-in sauce, as a complement to meats, and in baked goods like cakes and muffins.
I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century.
This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk!
I think you'll agree that these modern-day "Kottbullar" are very tasty.
Even though we're not Italian, this rich, cheesy pasta dish is a "family tradition" for holidays and special occasions. I was delighted the first time I tried this mostaccioli recipe—it has all the flavor of lasagna without the work of layering the ingredients. Try it…I'm sure it'll become one of your family's favorites, too! —Nancy Mundhenke, Kinsley, Kansas