3 Nice Evening Snacks


Frankfurters in spicy sauce

(6-8 servings)
8 frankfurters
For the sauce :
2 tablespoons butter or margarine
2 tablespoons chopped yellow onion
2 tablespoons chopped green pepper fruit
2 tablespoons chopped celery
1 crushed garlic clove
1 can tomato soup
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice

Brown onions, garlic, celery and pepper fruit in butter in a low, wide skillet. Add the sausages and brown them lightly. Add tomato soup and season to taste with sugar, Worcestershire sauce, lemon juice , salt and pepper. Let the sausages simmer under lid for 15-20 minutes. Server sausages right out of the pan.

3 Types Of Stuffed Tomatoes

1) Egg Stuffed Tomatoes
( Serves 4 )

4 large tomatoes
4 eggs
1 tablespoon finely chopped chives

Cut a lid off tomatoes and scoop  out the insides, sprinkle salt and pepper inside the tomatoes and place them in a greased baking dish. Whisk together eggs, insides of the tomatoes, chives, salt and a little pepper. Fill the tomatoes with egg mixture and pour the rest into the mould . Put the lids down onto the tomatoes and bake in a hot oven 225 – 250 ° C. [440  –  480 ° F.] until egg mixture is solidified and the court has gotten pretty colour .

2) Tomatoes with saffron rice
( 4 servings)
4 large tomatoes
1  dl rice
[3.4 fl. oz . (U.S.)]
2 dl water and tomato insides [6.8 fl. oz . (U.S.)]
1 tablespoon finely chopped yellow onion
1 small packet of saffron
2 tablespoons finely chopped tart apple
1 tablespoon butter or margarine


Cut a lid off the tomatoes and scoop out the insides. Sprinkle salt and pepper inside the tomatoes and place them in a greased baking dish . Let onions, rice, apple, saffron, salt and pepper sauté in butter in a thick bottomed pan for a few minutes. Pour in water and tomato insides and boil the rice, stirring constantly. Place lid on the pot and place it in the hot oven 225-250 ° [440  –  480 ° F.] for 20 min. Stir the rice with a fork and add more salt and pepper if necessary. Fill the tomatoes with the rice, put on the lids and place the pan in hot oven 250-275 ° [480  –  530 ° F.] a few minutes until the tomatoes are cooked.

3) Tomatoes stuffed with mushrooms
( Serves 4 )
4 large tomatoes
1 hg button mushrooms, thinly sliced ​​
[0.23 oz .]
For the sauce:
4 1/2 tablespoons oil
1 1/2 tablespoons vinegar
insides of the tomatoes
1 small crushed garlic clove
1 tablespoon finely chopped parsley

Cut a lid off tomatoes, scoop insides out and sprinkle salt and pepper inside the tomatoes. Mix all the sauce and add the mushrooms. Fill the tomatoes with the salad and leave them a cold place for a while before serving.

Small fried fish fillets

( 4 servings)
1, 2 kg of small fish fillets [2,6 lb.]

for the fish:
whipped egg
coarse rye flour

For frying:
2 tablespoons oil
2 tablespoons butter or margarine
To garnish:
lemon wedges
fine , crisp lettuce leaves

Rinse and dry the fish and leave rub it with salt and lemon. Turn the fish first in the egg, then the coarse rye flour and fry it fairly slowly in hot fat, oil or butter until nicely golden brown on both sides. Place fillets on a warm serving dish and garnish with lemon wedges and nice salad .


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