) q LOBSTER CASSEROLE Halla Arnason 2 C. raw rice (cooked) 1%2 C. mayonnaise 2 Ibs. Icelandic lobster tails ¥Y2 C. cream mushrooms canned or fresh grated cheese, Icelandic or cheddar Preheat oven 350°. Boil 2 pounds lobster tails in water with 2 or 3 lemon slices and 1 tsp. salt. Cool. Remove lobster meat and cut into pieces. If fresh mushrooms are used fry in butter. Combine rice, lobster, mushrooms and biend mayonnaise and cream and add. Arrange in layers in buttered casserole rice, lobster tails, mushrooms, mayonnaise and rice, top with grated cheese. Other seafood could be used. Bake 1 hour to heat through at 350°F. Bake covered until last 10 minutes. If the casserole gets too dry - add more mayonnaise and cream. RULLUPYLSA Oluf Eyford 21% tsp. salt petre 7 T. salt 1% T. monosodium glutamate BRINE: 22 tsp. pepper 3¥2 T. salt petre 3 T. dried minced onion 4 ats. water 3 T. bouquet garni 2 Ibs. salt 3 T. seasoned salt 1 Ib. brown sugar Mix all spices and sprinkle on well trimmed lamb flanks, roll and tie well and place in brine for five day. BRINE: (For 20 pounds.) Bring to boil and let cool before using. After 5 days take flanks from brine and boil for 2%2-3 hours depending on size. Place rolls on a board and put weights (cans - books - anything!) on another board to press the rolls. When cold wrap in Saran and store in refrigerator. Slice very thin, serve on buttered brown bread. RULLA PILSA Ruth Bardal 2 Ibs. lamb flank ¥%, tsp. ground allspice | 2T. salt ¥% tsp. pepper ¥% tsp. salt petre 1 medium sized onion (chopped) % tsp. ground cloves Remove bones, fat and sinews from lamb flank. Mix spices and sprinkle over flank, then sprinkle chopped onion. Roll tight - sew ends and side, wind string tightly around roll. Sait outside of roll generously - roll in Saran Wrap and keep in frig for 6-7 days - turning each day. Cover wtih boiling water and boil for 1% to 2 hours. Remove and cool. Place in shallow pan under a heavy weight for 24 hours to press meat. Slice thin and serve on buttered dark brown bread. 91