Northern European – The Huggins Family

Pannekoeken

By Rick | October 28, 2011 | Comments 0 Comment

Traditional Nederlandse Pannekoeken (which is plural, the singular is pannekoek) are served hot with Dutch syrup, stroop–no maple syrup here! They can be either savory or sweet with mix-ins added to the batter before cooking, like bacon and cheese, or fruit. This recipe comes from Zr. Ina de Jonge, via Sietske. When the de Jonges (Cees, Ina, and Sietske) were visiting our home a few years ago, Zr. de Jonge made these traditional Nederlandse Pannekoeken for the whole family.

INGREDIENTS
400 grams flour
4 eggs
1 liter milk
salt to taste

DIRECTIONS
In mixing bowl, combine all ingredients and mix thoroughly. Pour a portion of the batter into a heated and buttered frying pan. Swirl to cover the pan with a thin layer of batter. Pannekoeken should be thin and crepe-like. Cook on both sides and serve hot with Dutch syrup (stroop).

Beef Stroganoff

By Rick | October 27, 2011 | Comments 0 Comment

INGREDIENTS:
1 round steak
1 medium onion, chopped
1 Bell pepper, chopped
1 can mushrooms
1 can cream of mushroom soup
1 cup water or milk
3 oz cream cheese
1 pt sour cream

DIRECTIONS:
Fry onions and set aside. Fry beef and bell pepper; add mushrooms, water (or milk) and cream of mushroom soup. Cook for couple hours. Add cooked onions. Just prior to serving add cream cheese and sour cream (donʼt cook after adding sour cream). Serve over rice