TORTILLA ESPANOLA (SPANISH OMELET) Ethel Reinholt
5 T. olive oil 1 fried, peeled red pepper
1 small peeled onion 1% oz. sliced, fried mushrooms
1 clove garlic salt
1 ripe peeled tomato black pepper
1 small peeled potato 6 medium eggs
parsley

Use a large steel (not aluminum) frying pan. Add the oil. Chop onion, garlic, potato
and tomato. Add and brown lightly. Add chopped red pepper and sliced
mushrooms, salt and pepper. Stir beaten eggs into the mixture. Fry 20-30 seconds
over medium heat. Turn at once, using plate or lid large enough to overlap edges of
pan. Fry another 20-30 seconds. Serves 4. Garnish with parsley.

This is a real Spanish Omelet as made in Spain and Cuba. But, in this country, it
would be baked on the top by placing under the broiler.

FINNISH PANCAKE Grace Sponberg
6 eggs 1 C. flour

2 C. sugar 1 qt. milk

1 tsp. salt

Preheat oven 350°.

Mix flour and milk, beat with wire whisk. Then add eggs, sugar and salt. Place ina
pan and bake % to 1 hour at 350°F. This is somewhere between a pancakes and a
souffle. Serve with fruit or anything - anytime - anywhere.

M@RBRAD (DANISH) Gerda Allison
PORK TENDERLOIN
2 strips pork tenderloin 1 apple sliced thin
12 prunes salt and pepper
1 C. water

Preparation: Select tenderloin strips about 1 pound each. Split and pound thin. Rub
with salt and pepper. Spread with apple and prunes. Roll up and secure with string
or skewers.

Brown in heavy skillet in butter or oil. Add about 1 cup water and cover closely.
Cook gently for 45 minutes to an hour. Lift meat to a hot platter. Make gravy with
drippings in pan. Serve with browned caramelized) potatoes and red cabbage.
To caramelize potatoes, mix brown sugar with butter in a pan, add small round
cooked potatoes and roll them around to get the sweet caramel coating. These are
very popular in Scandinavia.

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