Jarlsberg Filled Peppers Jarlsbergfylt Paprika From Norway Recipes

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Divide peppers in two horizontally; remove stem and seeds.
• Sprinkle the coarse salt on baking pan.
• Mix meat, Tabasco, garlic salt, pepper, lemon juice, crumbs, and half of Jarlsberg cheese.
• Divide evenly between the peppers.
• Top the peppers with remainder of the cheese.
• Melt butter, add garlic salt, and brush over the peppers.
• Place on top of coarse salt on baking sheet, and bake in 350·F (175·C) oven about 35 minutes.

Steps:

• Saute onion in butter until transparent and soft.
• Mix oatmeal, eggs, and canned milk until combined. Mix the beef and pork together then add the oatmeal mixture, onions and spices. Beat with a mixer until fluffy.
• Using 1/3 to 1/2 cup of meat mixture (depending on how big you want your Vikings) form a ball. Place meat balls on a baking sheet or pan. Cook in a 400°F oven for about 15 minutes until done. Remove from oven and allow to cool.
• When the meatballs are cool enough to handle, stick a wooden "popsicle" stick in each one (you can usually buy these at any craft store).
• Mix the Krusteaz pancake batter with water, make it thicker than usual so that it will coat and stick to the meatballs.
• Hold the meatball by the wooden stick and dip it into the batter, then drop it into a deep fat fryer with oil heated to 375°F Roll it around so all the sides cook evenly. Cook until golden brown. Remove from oil and drain on a plate covered with paper towels. Serve with ketchup, mustard or what ever you want!

Steps:

• To Make the Cake:.
• Blend the flour with the baking powder and set aside. In a large bowl, whip the separated egg whites until fluffy; add in the sugar to the whipped egg whites gradually. Beat the mixture until it gets to a stiff meringue like consistency. In a seperate small bowl, beat the egg yolks until frothy. Gently fold the egg yolks and flour mixture into the egg whites and mix gently until well combined.
• Preheat your oven to 350°F.
• Butter and flour two 9-inch round cake pans. Divide the batter between the two pans. Bake the 9-inch layers until the centers spring back when touched with finger, approximately 30 minutes. Set on a rack to cool, leaving the cake layers in the pans. When cooled the centers of the layters may sink slightly.
• For the Custard Filling:.
• In a small saucepan mix the egg yolks, butter, cornstarch, half-and-half and sugar. Cook the mixture, stirring constantly over medium heat until it attains a smooth, thick and creamy texture. Remove from the heat, cover and cool. Once cool stir in the vanilla.
• Assembling the Cake:.
• Cut the 2 9-inch layers in half horizontally. Place one of the layers on a cake plate or serving plate and spread with some of the custard and place some of the berries into the custard.
• Add an additional layer of cake and spread with the strawberry or apricot jam adding more of the fruit.
• Add the third layer and spread again with custard adding berries.
• Top with the remaining layer of cake.
• An hour before serving whip the cream and flavor with the powdered sugar and vanilla, spread the whipped cream on top of the cake and garnish with some of the strawberries.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F.
• Combine flour, sugar, and baking powder, then cut in the butter with pastry blender.
• Add the egg and mix well.
• Fold in the lingonberry preserves.
• Spread into a greased 8x12 inch pan.
• Combine the streusel ingredients, and
• spread it over the batter.
• Bake 25-30 minutes, until golden. Cool in the pan.
• Lift out a quarter or half of the cake, and cut into slices. Continue with portions in this way.

Steps:

• Cut room temperature lard into flour.
• Add water to make heavy dough.
• Roll as thin as possible.
• Fry on cookstove or griddle.
• Wrap well and store in dry, dark place.