Swedish Pancakes

INGREDIENTS:
3 Eggs
1 c. Milk
1 and 1/2 c. sifted Flour
1 tbsp. Sugar
1/2 tsp. Salt
1/2 c. Cream
2 tbsp. melted Butter (not margarine)

METHOD:
Beat eggs until very light and airy.
Add half the milk and fold in the flour, sifted with sugar and salt.
Add cream, butter, and remaining milk.
Bake in large 6" cakes on pre-heated medium hot cast iron griddle OR use Swedish Pancake Pan.
Place 2 Tbsp. Lingonberry sauce* on each and roll up.
Sprinkle with confectioners' sugar (optional).
We use a Swedish Pancake pan (cast iron skillet with little edge, has seven 2-and-1/2-inch holes that are 1/4-inch deep in pan to make small little cakes.
Top with butter and maple syrup or Lingonberry sauce (your preference).
{I like both but Swedish custom is to make them with Lingonberries. We use Maple syrup and butter mostly.}
{International House of Pancakes serves almost the exact same recipe (at least they taste the same) and call them Scandinavian Pancakes.}
Recipe by
Submitted by Marilyn (), United States

Squash Casserole

INGREDIENTS:
1 c. shredded Carrots
4 large Squash sliced
1 small can Cream style Corn
1 large Onion diced
1/2 stick Butter
1 can cream of Chicken Soup
2 Eggs well beaten
1 c. Stuffing Mix (Herb)
1 c. Croutons (garlic)
1 c. grated Mozzarella Cheese
Salt and Pepper to taste

METHOD:
Boil squash and carrots until tender.
Drain off liquid and add cream corn, soup, eggs, and stuffing mix.
Sauté onions in butter and add to mixture.
Add salt and pepper to taste.
Pour in oblong casserole dish.
Add croutons and cheese on top.
Bake at 350 degrees for 35 to 40 minutes. Serve hot.
Recipe by Bawarchi
Submitted by Ruby (26), Vancouver