Main Course

CHICKEN ´N ´PASTE

500 gram paste-screws

2 teaspoonful curry powder

Margarine

1 onion (fine cut)

1 boiled chicken 

½ litre milk

1 teaspoonfull cayenne pepper

Flútes

# Boil the paste-screws

# Melt the margarine in a pot and add curry powder and fine cut onion

# Cut the chicken into pieces and put it in the pot

# Add milk, boiled paste-screws and cayenne pepper

# Let it boil for some minutes

SERVE WITH FLÙTES

RICE PORRIDGE

1 litre milk

110 gram pudding rice

½ teaspoonful salt

Butter

Powdered cinnamon

# Boil the milk and add the pudding rice while you keep stiring. Turn down the warmth

# Boil the rice for 50 minutes under low warmth. Stir sometimes.

# Taste with salt

SERVE WITH BUTTER AND POWDERED CINNAMON

Rissole

1/4 kg minced Beef

1/4 kg minced Pork

1 decilitre Flour

2 decilitre Milk or Water

2 teaspoonful Salt

1 Egg

1/2 teaspoonful Pepper

Margarine

# Mix all the ingredients, except margarine

# Put margarine on a pan. Dip a spoon in the margarine and take some of the mixed meat and form it into "buns" with the spoon and your hand

# Put the rissole on the pan and pour some margarine over

# Make the rissole brown brown on both sides (approximately -5 minutes on each side)

SERVE WITH WHITE BOILED POTATOES AND VEGETABLES

Roast Pork

1 kg neck of Pork with scratched bacon rind

Water

Salt

Pepper

SAUCE:

4 decilitre Gravy (from the pork)

1 1/2 tablespoonful Flour

1 drop of Color

# Rub salt into the scratched bacon rind and put the pork in a deep roasting pan with the bacon rind down, and add water. Put it in the oven for 30 minutes in the bottom of the oven on 160 degrees centigrade

# Turn the pork and let it stay in there for approximately 1½ hour. Make sure there is water enough, so the pork do not gets dry.

# Pour the gravy from the pork

SAUCE:

#  Strain the gravy and remove the fat

# Shake the flour with some water into a thickening

# Pour the thickening in the hot gravy, while you kep stiring.

# Put some of the water from the white boiled potatoes in the sauce

# Add salt and color

SERVE WITH WHITE BOILED POTATOES; HOT RED CABBAGE AND POTATO CHIPS