You're not really supposed to like ABBA in Sweden. It's nerdy.

Pluris's Swedish Pancakes


1 cup of flour
1/2 teaspoon salt
2 1/2 cups of milk
3 eggs
3 tablespoons of butter

Melt the butter and let it cool
Mix flour and salt and eggs
Add 1/2 the milk and mix until smooth.
Add the rest of the milk and the butter, mix until smooth. The batter will be very liquid (unlike that of American pancake batter).
Let sit in the fridge for 30 minutes

Heat a frying pan in high, until hot. Put a small drop of butter in the pan (even if it is non stick). Drop 1/4 to 1/2 cup of batter into the pan, and fry until the top is dry (about 30 to 45 seconds), flip over and fry for another 15 to 20 seconds.
Repeat (including the drop of butter) for each pancake.

Makes about 10 pancakes.

A hamburger by any other name costs twice as much.

Hawaiian Hamburgers

Combine 2/3 cups undiluted evaporated milk, 1 1/2 pounds ground beef (Or Turkey), 1/2 cup chopped onion and 2/3 cup cracker crumbs, 1 teaspoon seasoned salt (or as you wish).

Form six 4 inch patties, brown in hot fat. Pour off fat.

Sauce: Drain 13 1/2 ounce can pineapple chunks. Combine syrup and enough water to make one cup. Mix with 2 tablespoons cornstarch, 1/4 cup vinegar, 1/4 cup brown sugar, and 2 tablespoons soy sauce. Heat in pan until thickened and clear, stirring all the time. Add pineapple chunks and 1 cup chopped green pepper.

Cover hamburgers with sauce. Serve on rice.

The difference between involvement and commitment is like ham and eggs. The chicken is involved; the pig is committed.

Baked Chicken Nuggets

* 3 skinless, boneless chicken breasts
* 1 cup Italian seasoned bread crumbs
* 1/2 cup grated Parmesan cheese
* 1 teaspoon salt
* 1 teaspoon dried thyme
* 1 tablespoon dried basil
* 1/2 cup butter, melted


1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field.

Mini Cornbread Muffins

* 1/2 cup (1 stick) unsalted butter, melted, plus more for tins
* 3/4 cup nonfat buttermilk
* 2 large eggs
* 1/2 cup sour cream
* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 1/2 cup packed light-brown sugar
* 2 tablespoons baking powder
* 1 teaspoon coarse salt
* 1/4 cup plus 2 tablespoons fresh or thawed frozen corn kernels

Directions

1. Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside.
2. Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling cups two-thirds full (1 heaping teaspoon batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving.

**This one is SPECIALLY FOR KERRY since the poor dear doesn't have a Trader Joe's near her house!

How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?

Pecorino Crusted Chicken

* 2 slices white sandwich bread
* 3/4 cup finely shredded Pecorino Romano cheese (2 ounces)
* 4 bone-in, skin-on chicken breast halves
* Coarse salt and ground pepper

Directions

1. Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil. In a food processor, pulse bread and Pecorino until coarse crumbs form.
2. Season chicken with salt and pepper. Press crumb mixture onto skin side of chicken; transfer to prepared sheet. Bake until crust is golden and chicken is cooked through, 35 to 40 minutes.