KFC Wings

6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
If you are using frozen wings allow them to defrost and marinate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them into two pieces and then marinate them. Combine the beaten egg
with the milk in a small bowl. In another small bowl, combin e the flour, salt, pepper, garlic powder, paprika and MSG. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the f
lour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbe
cue sauce and serve.
The Colonel also had a Roasted chicken that was mighty tasty . The chicken was marinated also and then baked with his famous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the interna
l temp was at 175. But for you at home I have updated this to be baked at a hire temperature and be prepared in less time.

KFC Crispy Strips

1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Cut 6 chicken Breasts into strips, or you can by chicken ten
ders in the store. Marinate them overnight . Preheat the sho
rtening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup
of milk. Dip the chicken into the egg mixture. Dip the the
chicken into the coating and then double dip. Fry in fryer a
few at a time till they are golden brown about 5 minutes or
until they float.. Remove the chicken to a rack and allow t
o drain for 5 minutes
The Colonel has decided to make Hot and Spicy Strips that ra
n for short times the difference is the second dip it is dip
ped into hot sauce then breaded again and then fried just li
ke the original crispy strips. For the barbecue strips make
the strips the original way and then dip into the Honey Barb
ecue Dipping Sauce.
The Colonel deiced that wings were going to be a good thing
to serve and so he decided to create fried wings that are ve
ry tasty. The Honey Barbecue wings are tasty . After they ar
e made they are dipped into the Honey Barbecue Dipping Sauce
. If you don’t want the honey barbecue wings just serve them
as the regular wings.

Hot and Spicy Chicken

1 whole frying chicken, cut up and Marinated
6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Prehea
t the shortening in a deep-fryer to 350 degrees. Combine the
beaten egg and milk in a medium bowl. In another medium bow
l, combine the remaining coating ingredients When the chicke
n has marinated, transfer each piece to paper towels so that
excess liquid can drain off. Working with one piece at a ti
me, dip in egg and milk then coat the chicken with the dry f
lour mixture, coated very generously. Stack the chicken on a
plate or cookie sheet until each piece has been coated. Dro
p the chicken, one piece at a time into the hot shortening.
Fry half of the chicken at a time (4 pieces) for 12-15 minut
es, or until it is golden brown. You should be sure to stir
the chicken around halfway through the cooking time so that
each piece cooks evenly. Remove the chicken to a rack or tow
els to drain for about 5 minutes before eating.
The Colonel used to sale chicken nuggets that were tasty but
he taught why not prepare fresh chicken strips of all white
meat and that is how the Colonel’s Crispy Strips were
born. You will notice it is the same as the Extra Crispy.

KFC EXTRA CRISPY

1 whole frying chicken, cut up and marinated
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Prehea t the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
Once he perfected his Extra Crispy he had customers who want ed it to be spicy and bold so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and is cooked frozen an
d not prepared fresh in many stores.

KFC ORIGINAL RECIPE

2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika
Place shortening into the pressure cooker and heat over medi
um heat to the shortening reaches 400°F. In a small bowl, co
mbine the egg and milk. In a separate bowl, combine
the remaining six dry ingredients. Dip each piece of chicken
into the milk until fully moistened. Roll the moistened chi
cken in the flour mixture until well coated. In groups of fo
ur or five, drop the covered chicken pieces into the shorten
ing and lock the lid. When pressure builds up cook for 10 mi
nutes. RELEASE TO MANUFACTURER'S
INSTRUCTIONS
After he perfected his original he made a crispy recipe that
was marinated first then fried the conventional way. This o
ne is double dunked into the coating to give it its great ta
ste.

The Kentucky Fried Chicken Marinate

2 tablespoons Potassium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water
Mix all of the above and soak the chicken in the above marin
ate for 24 hours under refrigeration.
The Original Recipe is not packaged in three different place
s. The way it is cooked and the process makes it taste like
it has eleven herbs and spices when in reality there is not.
The way it is done in the restaurant is using dried eggs an
d milk in the flour along with a box of breading salt and th
e seasoning bag and a bag of breading flour.

KFC Mashed Potatoes

2 1/2 cups Idaho Potato Flakes
1 stick Margarine
2 tablespoons Butter
2 1/2 cups Hot Water
3/4 cup Milk
1 teaspoon salt
Heat water add butter and margarine till melted. Add the sal
t and cook for 2 minutes. Add the flakes and mix till it loo
ks like regular potatoes. Add milk to proper consistency. Se
rve with gravy. Serves 6
Before you cook the chicken it has to be marinated. The orig
inal way that the Colonel used to produce his chicken was to
marinate it. The following Marinate recipe is still
used today at KFC for the Crispy Strips which are marinated
daily in 40 to 80 lbs at a time, however the amount of this
marinade is only good for about 15 lbs of chicken.

KFC Potato Wedges

shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon MSG
1/4 teaspoon Paprika
dash of garlic powder
Preheat shortening in to 375°F. Cut the potatoes into 16 to
18 equal side wedges. Mix the egg and milk till well blended
in a big bowl. Mix the dry ingredients into a large bowl. P
ut some potatoes in the milk and egg then into the flour mix
ture till well coated. Fry in fryer for 3 minutes remove fro
m the oil and allow them to sit for one minute and then cook
them again for 5 minutes or until cooked. It may take up to
6 minutes.
The Gravy used to be made fresh with the Cracklings. Now it
comes in a pouch and all you have to do is add water. Thank
god for modified starch products.

KFC Gravy

1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell’s Condensed Chicken Stock
1 can water
First we are going to make a roux with the melted shortening
and 1 1/2 tablespoon of breading flour. Cook this over low
heat for 10 to 15 minutes or until the roux browns in color
to resemble a nice milk chocolate color. Once the mixture tu
rns brown remove it from the heat and add the remaining flou
r and slowly add the liquid(s) to incorporate it so no lumps
. Bring the mixture to a boil and boil for 2 minutes reduce
the heat and allow the mixture to thicken which would take a
bout 3 to 5 minutes.
*That is just the flour that you use to bread the chicken wi
th.
The mashed potatoes are served and made by mix. It comes in
a bag just add water and butter. Many people just come to KF
C to get these potatoes and gravy.

KFC Baked Beans

30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder
Drain the navy beans and place in a microwave safe dish. Add
the precooked bacon. In a bowl combine all the other ingred
ients to make a sauce. Pour the sauce over the beans and mix
well. Allow them to sit overnight in the refrigerator. When
you are ready to serve them microwave them for 5 minutes th
en stir and microwave again for 7 minutes or till heated thr
ough.
A favorite has to be the buttermilk biscuits they are so lig
ht and fluffy they just melt in your mouth. They were made f
resh daily in every store. Now due tot he popular demand of
these biscuits, they come frozen.

KFC Buttermilk Biscuits

1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix
Preheat the oven to 450°F. Combine all of the ingredients, k
nead the dough by hand until the dough holds together do not
over knead. Flour your hands Pat the dough flat to 3/4-inch
thickness out biscuits with a biscuit cutter. Bake on a gre
ased baking sheet for 13 minutes, or until golden brown, whe
n they come out of the oven brush with melted butter. Makes
18 Biscuits
The Colonel was in the kitchen one day and had an idea what
to do with the potatoes that he had and he came up with the
Potato Wedges. The used to be made fresh but due to the inve
ntion of the frozen fry they are sent to the stores frozen a
nd ready to cook.

KFC Potato Salad

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes and cut into bite sized pieces. Pl
ace in a pot of salted water and boil the potatoes for 5 to
10 minutes till fork tender, depending upon the size you cut
them. While the potatoes are cooking in a bowl make the dre
ssing by mixing the mayonnaise, pickle relish, sugar, white
onion, mustard, vinegar, celery, pimento, carrot, parsley, p
epper, and salt. When the potatoes are done and have cooled
add the sauce and refrigerate for 2 hours. The best is if yo
u allow this to sit overnight.
The Colonel’s Baked Beans used to be baked and made fresh da
ily. Now there made with a can of Navy Beans made by Hanover
and a bag of sauce and precooked frozen bacon. When it is n
eeded it is just microwave and there you go.

KFC Macaroni Salad

1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
1 teaspoon pickle relish
Cook macaroni noodles in a big pot of water for 12 to 15 min
utes. Drain and place in a bowl with ice water and cool for
10 minutes. In a large bowl combine all of above. Refrigerat
e for 2 hrs.
A favorite among kids and kids at heart is the Colonel’s Mac
aroni and cheese which was originally made fresh daily. Now
it comes premade and is cooked in an oven like it originally
was when it was made fresh.

KFC Macaroni and Cheese

2cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt
In a pot bring water to a boil with salt to taste, once the
water comes to a boil add the macaroni and cook for 12 to 15
minutes. When the noodles are cooked drain but do not rinse
. To make the cheese sauce in a pan over low heat combine th
e Velveeta cheese,shredded cheddar and the milk. Cook the ch
eeses till they are melted and then add the salt. Add the no
odles and mix threw. Place in a casserole dish and bake for
10 to 15 minutes. You may want to broil the top to make a br
own top.
Another favorite side dish is the Potato Salad which used to
be produced fresh daily, however now due to the fact that i
t can be produced and prepackaged and stored frozen till shi
pped and then refrigerated AmeraServe which is the company t
hat Tricon uses sells the potato salad that way.

KFC Beans and Rice

30 ounce can of Red beans
1 teaspoon white pepper
4 tablespoons butter
1/4 teaspoon paprika
dash of cayenne
dash of garlic powder
1 1/2 cups converted rice cooked
Pour beans with there liquid into a saucepan and cook over m
edium heat. Add the seasonings and butter. When the mixture
begins to boil use a fork to mash 1/2 the beans. Cook for 10
to 20 minutes to until it looks like bean paste with big be
ans in it. Mix in rice.
A favorite of the Colonel was Corn on the cob and he deiced
if he was going to sale it it had to be delicious and sweet

KFC Corn

Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon Msg
melted butter
Cook the corn in hot salted water with a dash of milk till n
ice and tender. When it is done dip the corn in butter and s
prinkle with the seasoning.
The Macaroni Salad that Colonel Sanders used to use is liste
d below. The recipe is just the basic recipe. However it has
been altered many times.

KFC POT PIE

2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken
dash of salt and pepper and Msg
In a bowl combine all cooked vegetables and chicken add the cream of chicken soup and seasoning. The mixture should be thick but not to thick if the mixture is to thick add some milk to the mixture. Scoop the mixture into individual pie pans. Use the biscuit recipe in this book to make the crust. Roll out the dough thin and place on top then brush with butter. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown.
Colonel Sanders loved rice and beans and decided to create a recipe that could be used together to create a great tastin g item. You can mix it or have the beans on the bottom and rice on top and mix as u eat.

KFC Coleslaw

8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise
First core the cabbage and shred the cabbage fine using the
fine disk for the shredder attachment to the mixer. Then shr
ed the cabbage. In a bowl combine with a whisk combine the b
uttermilk, mayonnaise, milk and lemon juice mix till well co
mbined. Then add the seasoning. The last step is to add the
sugar add the sugar to the sauce until well mixed in. Add th
e sauce to the cabbage and carrot mixture and mix well and a
llow the mixture to marinate for 13 hrs.
Do to the waste of chicken in the restaurants the Colonel cr
eated a recipe to help use thechicken that was unable to be
sold. So he devised the potpie recipe. See chicken could onl
y sit and be sold for 2 hrs after it is fried.

Fried Rice

Ingredients:
* 2 cups cooked Japanese rice (*left over rice is the best)
* 1/4 cup chopped onion
* 1/4 cup chopped carrot
* 1/4 cup chopped green pepper
* 1/3 cup diced ham
* 2 eggs
* 1/2 tsp garlic salt
* 1 tsp chicken bouillon
* 2 tbsp soy sauce
* 2 tsp vegetable oil
How to Cook:
1. Put a wok or a pan on high heat.
2. Add oil to the pan.
3. Wisk the eggs in a small bowl.
4. Put the eggs in the heated pan and scramble very quickly.
5. Stop the heat and remove the scrambled eggs from the pan into a dish.
6. Put the pan on high heat and add more oil.
7. Saute vegetables and ham until soft.
8. Add garlic salt and chicken bouillon.
9. Add rice and stir well.
10. Add the scrambled egg that was cooked earlier to the rice mixture and mix together.
11. Turn the heat down to low, add soy sauce and stir quickly.
12. Stop the heat right away and serve.
*Makes 2 servings
Cooking Plain Rice
Ingredients:
* 2 cups raw Japanese-style rice (Kome)
* 2 1/2 cups water
How to Cook:
1. Put the rice in a bowl and wash it with cold water.
2. Repeat washing until the water becomes clear.
3. Drain the rice in a colander and set aside.
4. Place the rice in a pan or rice cooker and add water.
5. The amount of water used is just a little more than the amount of rice.
6. Let the rice soak in the water at least 30 min. One hour is ideal.
7. *If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil with
hight heat.
8. Turn the heat down very low and cook about 15-20 min. until the water is almost
gone.
9. Remove the pan from the heat and let it steam for 10-15 min before serving.
*If you are using an electric rice cooker, you don't have to worry about adjusting the heat.
You still need to let the cooked rice steam before you open the lid.
** Makes 4 servings.

Tempura

Common Ingredients for Tempura:
Shrimp / Squid / Green pepper / Eggplant / Sweet potato / Potato / Cabocha (Japanese
pumpkin) / Carrot / Shiitake Mushrooms / Renkon (lotus roots)
Basic Steps for Cooking Tempura:
1. Prepare the ingredients. (Cut into 3/4 inch in thickness. *See Tip 5 and 6)
2. Make tempura batter.
3. Heat vegetable oil in a deep pan to 340-350F degree. (*See Tip 4)
4. Lightly dip ingredients in the batter and immediately fry them until brown. It takes
longer to fry vegetables than to fry seafood.
5. Drain tempura on a rack.
6. Serve right away with tentsuyu (tempura dipping sauce) or salt. Tempura is best
served hot. *Grated daikon radish is a common condiment.
Tips for Making Crispy Tempura:
Tip 1: Ice
Use ice water for the batter. This is really important to prevent the batter from absorbing
too much oil. (Do not make the batter ahead of time.)
Tip 2: Batter
Try not to over mix the batter and not to coat ingredients with the batter too much.
Tip 3: Frying Order
If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry
vegetables at 340F degree and fry seafood at 350F degree.
Tip 4: Oil Temperature
To check the temperature of frying oil, drop a little batter into the oil. If the batter comes
up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the
batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be
the right temperature to fry tempura.
Tip 5: Shrimp
Make a couple incisions on the stomach side of each shrimp so that it stays straight.
Then, pick it up by the tail and dip the body part in the batter. ( Tempura Shrimp Recipe)
Tip 6: Squid
Remove the thin skin and lightly flour it before dipping in tempura batter so that it won't
splash much.
Tempura Variations:
* Kakiage is round mixed tempura. To make kakiage, mix left over tempura batter and
thin strips or small pieces of several ingredients together. Take a scoop of the ingredients
in a large spoon and slip them to 340F degree oil. Make kakiage into your favorite size.
(Scallop Kakiage Recipe)
* Ten-don (Tempura Rice Bowl): Serve hot Japanese rice in a bowl. Dip tempura
lightly in tentsuyu sauce. Place the tempura on top of rice.
* Tempura Udon/ Tempura Soba: Boil udon noodles/soba noodles (the boiling time
varies depending on the types of noodles) and drain. Heat men-tsuyu in a pan and add the
udon/soba noodles. Serve the udon/soba noodle soup in a bowl. Place tempura on top of
the noodle soup.
Tentsuyu
(tempura dipping sauce)
Ingredients:
* 2 cup dashi soup stock
* 1/2 cup mirin
* 1/2 cup soy sauce
* 1 tbsp sugar
How to Cook:
* Mix all ingredients in a pan.
* Put the pan on high heat and bring the sauce to a boil.
* Cool the sauce.
Basic Tempura Batter
Ingredients:
* 1 egg
* 1 cup ice water
* 1 cup all purpose flour
How to Cook:
* Beat an egg in a bowl.
* Add ice water in the bowl.
* Add flour in the bowl and mix lightly.
*Makes 4 servings
**Be sure to use very cold water.
*** Do not overmix the batter.
Tempura Shrimp
Ingredients:
* 12 large shrimps
* 1 egg
* 1 cup ice water
* 1 cup all purpose flour
* Vegetable oil for frying
How to Cook:
* Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
* Beat an egg in a bowl.
* Add ice water in the bowl.
* Add flour in the bowl and mix lightly.
* Heat oil to 350 F degree in a deep pan.
* Pick shrimp up by the tail and dip the body part in the batter.
* Fry it until brown.
*Makes 4 servings
**Be sure to use very cold water.
*** Do not overmix the batter.

Oyako Donburi

serves 4
1/2 lb raw chicken cut from bone (1 large breast)
5 eggs
flour
1 c water
3 dried mushrooms
1/4 c sugar
1/3 c Japanese-type soy sauce
2 scallions, cut diagonally or one onion, sliced
2 c chopped fresh spinach
Cut chicken into small pieces. Beat in a bowl the eggs. Dust
chicken pieces with flour, dip in beaten egg (reserve extra), and
fry on both sides in hot oil until brown.
Combine in saucepan the water and mushrooms. Simmer 10 minutes,
remove mushrooms, and cut fine.
Drain any excess oil from skillet. Add to skillet the mushrooms
and liquid, sugar and soy.
Simmer 15 minutes. Add scallions. Simmer 10 more minutes. Add
spinach.
While spinach is still bright green, add reserved beaten eggs to
skillet and cover. Cook briefly, just until set. Ladle over
individual rice servings in bowls and top with chopped parsley.

Yakisoba

Ingredients:
* 3 packages yakisoba noodles
* 1 carrot
* 1/4 of a small cabbage
* 1/4 pound pork
* 1/3 cup yakisoba sauce
*or seasoning packages which come with yakisoba noodles
* Beni-shoga (red ginger)
* Ao-nori (green seaweed)
How to Cook:
1. Cut the cabbage, carrot, and pork into bite sizes.
2. Saute cabbage, carrot, and pork in a large frying pan.
3. Add yakisoba noodles in the pan.
4. Put 1/2 cup of water in the pan and cover it with a lid.
5. Take the lid off and add yakisoba seasoning mix or yakisoba sauce.
6. Stir the noodles well and fry them for a few minutes.
7. Sprinkle aonori, and beni-shoga over the noodles before serving.
*Makes 4 servings

Japanese Recipes Shumai Also known as gyoza.

24 wonton skins
300 g lean ground beef
2 tbsp fresh grated ginger root
2 tbsp finely chopped green onion
1 tbsp soy sauce
½ tsp sugar
1½ tbsp sesame oil
2½ tbsp corn starch
2 tbsp green peas
Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to
the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22-
24 fillings and place on the center of the wonton skins. Forn the wonton skins into
"bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14
minutes over high heat.
The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until
golden.

Vargtass - Wolf's Paw

Hard liquor is very expensive in Sweden. This means that
some chemists turn to laboratory alcohol in order to their
expenses at a more reasonable level. Vargtass is one favourite
way of making use of the tax-free lab alcohol.
Ingredients:
· 60 ml vodka or
· 25 ml lab alcohol (96
%) and
· 35 ml water
· 60 ml lingonberry
juice
Proceed as follows:
1. Mix equal parts of vodka and lingonberry juice in a
shaker with plenty of ice. Shake and serve!
Even better is to mix without ice and leave the mixture in the
refrigerator for a few hours. Thus you avoid an unnecessary
dilution, but that requires careful planning.

Glögg - Spicy Hot Red Wine

Swedish glögg can usually be bought at IKEA furniture
super-stores all over the world (except, of course, in
Sweden!) But you can also make your own glögg. If you
want to know more about glögg, check our webpage on
Swedish Christmas Chemistry!
Ingredients:
· one bottle cheap red
wine
· 100 ml (half a cup)
vodka
· 10 g whole cinnamon
· 1.5 grams cloves (about
20 pieces)
· a small piece of ginger
· 2 g crushed cardamom
seeds
· the (dried) peels of half
a bitter orange
· 300 g (slightly more
than a cup) sugar
· 1 tbsp vanilla sugar
· almonds and raisins as
desired
Proceed as follows:
1. Crush the cardamom and cinnamon, put all spices in
a covered glass jar, add the vodka. Let stand for 24
hours.
2. Sieve the vodka, discard the spices.
3. Put the almonds in boiling water for 10 seconds,
rinse them with cold water and peel them.
4. Mix the red wine and the spicy vodka in a pan, add
vanilla, sugar, almonds and raisins.
5. Heat covered for a few minutes, but do not under any
circumstances let the mixture boil.
Serve sizzling hot but only when it's freezing cold outside!

Svartvinbärsbrännvin - Home-made Absolut Kurant

"Absolut Kurant" is a very popular Swedish vodka, colourless
but with a strong taste of black currant. You can prepare a
similar (but stronger) beverage yourself, although it takes time.
(Normal Swedish "svartvinbärsbrännvin" has a deep dark violet
colour and is prepared by extraction of black currant berries.)
Ingredients:
· 1 l 96 % alcohol
· 1 kg black currants
Proceed as follows:
1. In a closed large glass jar place the 96 % alcohol at the
bottom.
2. Place 0.5-1 kilograms of black currants in a gauze bag
and suspend this bag over the alcohol. It is important that
the black currants are not in any way submerged in the
alcohol.
3. Leave the jar closed in a warm place for at least two
months. After that time most of the aroma will have
evaporated from the black currants and dissolved in the
alcohol, however the pigment still remain in the currants.

Saft - Fruit-syrup

In early autumn, berries are converted into fruit
syrup which will be happily consumed by the kids
during the long and dark winter, reminding them of
(weatherwise) happier days.
Ingredients:
· 1 kg (2 lbs) of berries, e.g. black
or red currants, cherries,
raspberries, strawberries, etc.
· 300 - 600 ml (1 - 2 cups) of water
· 300 - 600 ml (1 - 2 cups) of
granulated sugar
· 5 g of sodium benzoate to
preserve the "saft"
Proceed as follows:
1. Clean the berries. The pit can stay in
cherries; black and red currants can remain
as racemes.
2. Weight the berries and determine the water
quantity. Black and red currants require the
largest water quantity, strawberries,
cherries, and raspberries require less water.
3. Boil the berries in the water under cover for
10 minutes. Squeeze them now and then
with, e.g. a wooden spoon in order to make
certain they are crushed.
4. Now comes the tricky part: You have to
strain the "saft", using a straining-cloth. Do
not apply pressure, but let gravity do the
trick. This part of the preparation might
take up to an hour.
5. Measure the quantity of "saft", bring it to
the boil and add the sugar. If required,
carefully skim off any scum.
6. Add the sodium benzoate if desired (first
dissolve it in a small quantity of saft, then
add the solution to the rest of the "saft").
7. Fill the "saft" into hot, clean bottles and
seal the bottles immediately (e.g. using
cork). Before serving, mix the fruit-syrup
with water to desired strength.

Swedish Punch and Chocolate Sweets

For many years these deliciously fattening sweets were served
at Christmas time in our family. Any dietist would scream blue
murder after reading the recipe, since they come loaded with
cholesterol-raising saturated fat. But they are sooooo delicious,
so once a year you should be permitted to indulge in them.
Ingredients:
· 300 ml granulated
sugar
· 2 eggs
· 300 g coconut butter
· 100 g cocoa powder
· 100 ml Swedish arrak
punch
Proceed as follows:
1. Beat the eggs into the sugar.
2. Melt the coconut butter, then let it cool until it almost
starts to re-solidify.
3. Pour the melted cocnut butter into the egg-and-sugar
batter, mix.
4. Add the cocoa powder and the punch, stir until you get
a homogenous mixture.
5. Pour the mixture onto a wide dish or baking-tin. This
should be so large that the resulting layer is not more
than 1 cm deep.
6. Leave it in the refrigerator to solidify. Afterwards, cut
it up into small pieces, which can be covered by
sprinkles or jimmies for easier handling.
The punch and chocolate sweets must be stored in a cool place.
The softening point for the coconut butter-punch mixture is
around room temperature.

Våfflor - Waffles

In Sweden waffles are traditionally eaten on 25 March,
Annunciation Day or, in Swedish, Vårfrudagen. They are also
very popular in Swedish mountain resorts, where they
generally are served together with whipped cream and
cloudberry jam.
Ingredients:
· 250 ml water (ice
cold!)
· 200 g all-purpose flour
(325 ml)
· a pinch of salt
· 400 ml heavy or
whipping cream
· melted butter
Proceed as follows:
1. In a large mixing bowl, toss together the flour, the
water and the salt until you have a smooth mixture.
2. Whip the cream until it is firm and mix it carefully
with the water-flour mixture.
3. Pre-heat a waffle iron (yes, unfortunately you do need
a special iron; we have not been able to find a good
substitute) and grease it lightly.
4. Pour 100 ml of the batter onto the waffle iron and
cook until crisp and golden (approximately 2
minutes).
Serve immediately together with whipped cream and a
suitable fruit or berry jam. Some even like to sweeten the
waffles with some granulated sugar.

Semlor - Almond and Whipped Cream Stuffed Buns

In their present shape semlor only dates back to the turn
of the century. Originally, the stuffed buns were boiled in
milk before serving on the Tuesday preceding the Lent.
Now they are eaten from January until Easter.
Ingredients:
For twelve buns:
o 50 g yeast
o 100 g butter
o 300 ml milk
o 75 g granulated
sugar
o 1 teaspoon salt
o 500-550 g allpurpose
wheat
flour
For the stuffing of six
buns:
o 100 g almond paste
o 75 ml milk
o the crumbs from 6
buns
o 200 ml whipped
cream
Proceed as follows:
1. Melt the butter, add the milk and heat to 37 oC,
add the finely divided yeast and stir.
2. Add sugar, salt and almost all of the flour. Mix
thoroughly and leave it in a warm place for 40
minutes to raise.
3. Kneed the dough and divide it into 12 parts. Form
round buns, kneed them a little and leave them for
30-40 on a baking tray to raise.
4. Bake them in the oven at 225-250 oC for 5-10
minutes (watch carefully at the end to avoid
burning the buns).
5. Cut off the top of six buns as a lid. Scoop out the
crumbs and mix them with the almond paste, the
milk and half of the whipped cream until you have
a soft paste.
6. Fill the scooped out buns with the paste, cover
with whipped cream and, finally, with the lid. If
desired, sprinkle powdery sugar on top.