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I got a request for this some weeks ago through the discussion forum, and now I have finally found a recipe.

Mysuostur is a soft brown cheese made from whey (mysa), which is a side product of cheese-making. It is boiled down until it thickens and caramelizes, just like dulce de leche, except it is not as sweet. Cheeses of this kind are made all over Scandinavia. Icelanders use the whey that is produced when skyr is made.

The soft, spreadable version is sold as Mysingur in Icelandic supermarkets. In Norway it is known as prim or myseprim.

5,75 liters (5750 ml) whey (if you cant get skyr-whey, use cheese whey)
1/2 tsp salt
1/4 cup brown sugar
2 tbs butter
2 tbs cream

Put the whey and salt into a wide-mouthed pan and cook, uncovered, until it has reduced by 2/3.
Stir in the sugar, butter and cream. At full boil, stir constantly until the cheese thickens. Test by putting a little on a plate. If it begins to set, the cheese is ready. Remove from the heat and stir until cooled. Store in jars or a bowl.
The colour should be golden brown. If it turns dark brown, it has burned and will probably not taste good.

My mother loves this on white bread.

Ham and Cheese Sliders

1 Pkg. (12) King’s Hawaiian Rolls
½ lb. Sliced Ham
¼ lb. Sliced Swiss Cheese

Make into sandwiches and arrange in baking dish.

1 Stick Melted Butter
2 T. Worcestershire Sauce
1 t. Poppy Seeds
¼ t. Garlic Salt

Pour sauce over sandwiches cover and refrigerate overnight. Bake at 350° (covered with foil) until cheese melts (about 15-20 minutes.)

The Good Salad

Dressing:
1 cup mayonnaise (light works fine)
1/2 cup soy sauce
3 Tbsp sugar
3 Tbsp sesame oil
3 Tbsp white vinegar

Salad:
2 chicken breasts (cooked and shredded)
1/2 -1 bag baby spinach leaves
1/2 bag tri-colored spiral pasta (cooked per package directions)
1/2 bunch cilantro, chopped
1 bunch chopped green onion (or less if desired)
1/4 cup sugared almond slivers*


Marinate chicken in the dressing for at least one hour, then combine remaining ingredients.

*You can buy the almonds already sugared, or just cook plain almond slivers over low heat with some butter and sugar for a few minutes until they start to caramelize)



Tangy Crock Pot Chicken





This recipe may seem too simple to be true, but it is so flavorful and the chicken is super moist, definitely a favorite around here.

Ingredients:
2-4 chicken breast, cut into small strips

1 jar coleslaw dressing (I used Maries in refrigerated veggie section)

Garlic salt sprinkled over the top

Preparation:

Cook in slow cooker on low for 4-6 hours.

Serve with or over hot rice, a nice green salad and some hot French or Italian bread. So simple to fix and so delicious to eat.

All From Melissa N.

Another great Thracian specialty! Just like menemen, peppers with cheese can also be served as a side dish, main dish, or a breakfast treat. Many people enjoy lorlu biber for breakfast, but in my family we usually have it for dinner with fresh bread. its really easy to make, and almost impossible to make it bad.

For this recipe you can use as many peppers and as much cheese as you want. Traditionally lorlu biber is made with banana peppers. However, we got so many different kinds of peppers from this weeks farmers market that I was tempted to try at least one; Hungarian wax pepper.

























1 lb banana peppers, chopped in rounds (seeds taken out)
1/2 cup ricotta or farmers cheese (this can easily go up to 1 full cup)
1 cup frying oil (canola, corn, etc)
salt if needed

























-Heat oil in a deep pot.
-When its really hot, add chopped peppers and fry until they get slightly brown (If you dont want to deep fry peppers, you can stir them with 2-3 tbsp olive oil until slightly brown and then add cheese)
-Take the peppers out with a slotted spoon and place them on a paper towel to soak excessive oil. (If you will fry two different kinds of peppers and one of them is spicy; first fry the non-spicy one. Otherwise, all the peppers will be spicy)
-Put 1 tbsp of the frying oil into a non-stick frying pan. Add peppers and cheese.
-Stir until cheese starts melting.
-Serve with bread.

If you are looking for a deviled egg recipe that is just a little different, this is a good one. The filling has crisp bacon and cheddar cheese in it and it is a great change. The filling is done in the food processor which produces a very creamy texture. I forgot to take a better photo of these before they went on the party table, but I quick snapped this one to give you an idea of how I decorated them.
12 hard boiled eggs
½ cup favorite salad dressing (I use mayonnaise)
4 strips of crisp fried bacon
¼ cup shredded cheddar cheese (I used medium)
1 level tablespoon prepared yellow mustard
2 tablespoons pickle juice (favorite flavor)
extra bacon for decoration (optional)
Cut the boiled eggs in half and put the yolks, salad dressing, bacon, cheese and mustard into a food processor. Process until it starts to get smooth, then...while running, pour in the pickle juice and process for another 20 seconds. This extra processing time will chop the bacon and cheese small enough AND it gives the filling a wonderful feel on the tongue.
Fill the egg white halves and top with a small piece of crisp bacon.