3 tablespoons butter
1 package (10 oz., about 40) JET-PUFFED Marshmallows
6 cups Kellogg's® Rice Krispies® cereal

Norwegain Fish Gratin

1 Preheat the oven to 180 °C.

2 Cut the cod in pieces.

3 Melt butter and stir in wheat flour. Add milk a little at the time. Stir well until you get a smooth sauce without lumps. If you are using raw fish you can make the sauce a little extra thick.

4 Coll the sauce a little, add egg and taste with salt and nutmeg.

5 Mix the cod with the sauce and pour into a grease oven-proof dish.

6 Sprinkle with bread crumbs and bake in the lowest part of the oven for approx. 40 minutes.

Serve the fish gratin with vegetables (carrot and green peas) and boiled potatoes on the side. You can also serve it with a little melted butter if you like.

Tip: Fish gratin can be made from all kinds of whitefish, both raw and cooked. It's a perfect dish to use leftover fish from yesterday's dinner. Some of the fish can be replaced with cooked macaroni or vegetables. The cooking time will be shorter if the fish is already cooked.

600g cod fillets, skinned and pinboned

3tbsp butter

4tbsp wheat flour

4dl milk

salt

breadcrumbs

3 eggs

nutmeg, ground

Grilled Lamb's Testicles

INGREDIENTS
1 pair lamb's testicles
Salt and pepper to taste
Lemon juice to garnish
Grilled Lamb's Testicles

Set up your grill, preferably charcoal, so that there's room on the grill to cook the testicles indirectly.


Salt and pepper the testicles and place them on the grill for 10 to 15 minutes, until the outside surface is nicely charred. The tissue may burst during the process.


When they are done, remove the testicles from the grill and cut into slices 1/3-inch thick. Garnish with lemon juice and more salt and pepper to taste.

So much food

You're welcome
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

i should try using all these recipes

cup all-purpose flour 2 eggs
Eggs Large White
1/2 cup milk
Milk Whole, Vitamin D

1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

•4 russet potatoes, peeled
•1 lb ground beef
•1/2 tsp cayenne
•1 tsp paprika
•1 tsp cumin powder
•Oil for frying
•Salt & pepper
•1 cup shredded cheddar or Mexican cheese mix
•1 tomato, seeded and chopped
•Sour cream

Quick Guacamole
•1 avocado, pitted and peel removed
•Juice of 1 lime
•1 tsp fresh cilantro, chopped + more for garnish
•1/8 cup red onion, chopped
•1/2 jalapeno, seeded and chopped

Scrumptious Apple Pie

This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.
Ingredients

Double-Crust Pastry

1/3 to 1/2 cup sugar

1/4 cup Flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

8 cups thinly sliced peeled tart apples (8 medium)

2 tablespoons butter

Directions
1 Heat oven to 425ºF. Prepare Double-Crust Pastry.
2 Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
3 Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
4 Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.

A wild lemon has appeared!