Glunk Recipes

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GLUCK

This is a family favorite and is great for family gatherings and pot-lucks. This dish can be prepared ahead of time and refrigerated 1 to 2 days before baking. It may not look too appetizing during the preparation stage, but the end result is scrumptious.

Provided by Lyn

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h15m

Yield 8

Number Of Ingredients 10



Gluck image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente.
  • In a large skillet over medium heat, cook ground beef and onion until beef is no longer pink. Drain grease, and stir in the chili, cream of mushroom soup, evaporated milk, mushrooms and black olives. Mix in 3/4 of the Cheddar cheese and the cooked shell pasta. Transfer the mixture to a 9x13 inch baking dish, and sprinkle remaining cheese over the top.
  • Bake for 1 hour in the preheated oven, or until the top is browned and bubbly.

Nutrition Facts : Calories 689.5 calories, Carbohydrate 34.7 g, Cholesterol 129.3 mg, Fat 45.8 g, Fiber 3.1 g, Protein 35.8 g, SaturatedFat 22.5 g, Sodium 1169.9 mg, Sugar 7.2 g

1 (8 ounce) package seashell pasta
1 onion, chopped
1 pound ground beef
1 (16 ounce) can chili without beans
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup evaporated milk
1 (4 ounce) can sliced mushrooms
1 (4 ounce) can sliced black olives, drained
½ cup chopped pimento peppers
1 pound shredded Cheddar cheese, divided

SWEDISH GLOGG

Authentic Swedish spiced wine. The recipe is from Great-Aunt Freda, brought from Sweden in the early 1900's.

Provided by Gwynne

Categories     World Cuisine Recipes     European     Scandinavian

Time 8h20m

Yield 20

Number Of Ingredients 11



Swedish Glogg image

Steps:

  • Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
  • Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 26.1 g, Cholesterol 0 mg, Fat 3.7 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 10.7 mg, Sugar 19.5 g

2 cups water
12 cardamom seeds
2 cinnamon sticks
12 whole cloves
½ orange, zested
1 cup white sugar
1 cup raisins
1 cup blanched almonds
4 cups Muscatel wine, or orange Muscat
4 cups port wine (or Burgundy)
2 cups brandy

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