Mock Danish Recipes

Steps:

• Put 2 oz. ( 1/4 bar) cream cheese in coffee cup and microwave for 30 seconds.
• Stir. Add one egg, 1 teaspoon vanilla extract, 1 packet of Splenda sweetener. Mix all vigorously with a spoon or fork until blended. Microwave for 45 seconds until a custard consistency. It will sort of rise. Remove from microwave put a pat of butter on top and sprinkle with cinnamon ( no sugar ) Enjoy!

Steps:

• In a small, microwaveable bowl, soften the cream cheese on HIGH 30 seconds.
• Beat well with a fork until creamy.
• Add the egg and beat very well until creamy; mix in remaining ingredients.
• Use a small rubber spatula to scrape down the sides of the bowl so that all the batter is in the bottom.
• Microwave on HIGH 30 seconds; rotate bowl (do not stir) and cook another 30 seconds.
• If center still looks too runny, cook another 30 seconds.
• May take up to 2 1/2 minutes total, depending on your microwave.
• Center should be a bit soft for the danish filling effect.
• Run a small rubber spatula around the danish, then under it to release from bowl.
• Transfer to a small plate.
• Cool until just warm or cool completely before eating.

Steps:

• After scrubbing the calf's head well rinse it in several lots of water.
• Leave the head to soak in water for at least 6 hours.
• Place the head in a large pot cover with water add salt (to taste), and boquet garni (to taste).
• Bring slowly to a boil and remove any scum which forms.
• Simmer about 3 hours until tender.
• Drain the calf's head, reserve the stock.
• Remove the meat from the bone and cut into 1" cubes.
• Press the cubed meat between 2 plates with a heavy weight on top.
• Cook the tongue separately until tender; drain, cool skin and cut into 1" cubes.
• Brown 4 oz of butter in a saucepan add the prepared veggies and saute for a few minutes.
• Add about 3 pints of strained stock.
• Simmer for about 1-1 1/2 hours and strain.
• In another saucepan with a heavy base melt the remaining 2 oz butter and stir in the flour, stirring until nutty brown.
• Gradually stir in the strained 3 pints of stock.
• Cook over low heat until smooth and thick.
• Season with paprika, lemon juice, tasting as you go and add the madeira.
• Add cubed calf's meat, tongue and the fish balls, meat balls, heat carefully with out boiling until hot.
• Serve in deepsoup bowls garnished with a half boiled egg.
• Have extra Madeira on the table to add to the dish if desired.
• Serve with french bread.