Recipes?

[Heming]

Now, Heming....

I know Lefse when I see it...

well, you're almost right, of course. Potato lefse isn't common where I grew up, but tattie scones actually are. I believe the lefse would be without butter and with more flour.

But lefse and thin bread is lovely, and still a staple food here. Seems to me the emigrants only bring them out for Christmas, which is a shame.

All-bran scones:
take any all-bran flour of your liking, about a cup, and rub in a good dollop of butter. Add two tbsp sugar and one tsp baking soda. Don't use soda if flour is self raising. Add finely chopped dried fruits to taste, and finally about three fl oz buttermilk. Of course the quantity of milk depends on the weather, how much butter you added, your mother's maiden name etc -- the dough should be a bit firmer than for muffins, but much looser than for bread. Mix well, but stir AS LITTLE AS POSSIBLE to avoid brick scones.

Place egg sized dollops on greased parchment (not kidding) and bake in a hot oven till golden.

[funlvnman]

Now I'm just starving. And it's 3 hours until dinner.
One more of my favorites.

Bon Bon Chicken ( Also called Pom Pom Chicken)
3Tbsp soy sauce
1 1/2 Tbsp sesame paste( or unsweetened creamy peanut butter)
1 Tbsp sesame oil
1 Tbsp chicken stock
1 tsp sugar
1 tsp rice wine vinegar
1 tsp minced green onion
1 tsp minced ginger
1 tsp minced garlic
1/2 tsp szechuan pepper powder(cayenne works too)
1/2 whole chicken or 3 chicken breasts
1/3 oz minced coriander
1/2 Tbsp hot pepper oil

Romaine lettuce

Wash the chicken thoroughly
Cover with cold water in a pot. Being the water to a light boil and turn off the heat immediately after the water starts to boil. Let the chicken soak in the hot water for 15 minutes. Bring the water back to a light boil then turn off the heat. Soak the chicken for 15 minutes more. Remove the chicken and let it cool down. When the chicken is still a little bit warm, shred it into thin strips with your hands. You can dice the meat if you want but it presents better if its' hand shredded.

Mix all the other ingredients into a sauce, except for the hot oil. Pour over the chicken and mix thoroughly. As always, adjust ingredients to your own personal tastes. Personally I like the sauce thinner so I add a couple Tbsps more chicken stock. I also leave out the sugar and add more sesame oil.

To serve, place the chicken in the center of a platter. Cut the Romaine lettuce into 4 inch pieces and place around the chicken. A good heaping spoonful of chicken for each piece of lettuce does the trick.

This makes a great appetizer.