Jansson's Temptation (Janssons Frestelse)
6 to 8 potatoes

2 onions

2 to 3 tablespoons margarine or butter

1 to 2 cans anchovy fillets

2½ to 3 dl (1 1/4 to 1½ cups) light cream
Peel the potatoes and cut in thin sticks. Slice the onions. Sauté the onion lightly in some of the margarine or butter. Drain the anchovies and cut in pieces. Put the potatoes, onion and anchovies in layers in buttered baking dish. The first and last layer should be potatoes. Dot with margarine or butter on top. Pour in a little of the liquid from the anchovies and half of the cream. Bake in a 400 F oven for about 20 minutes. Pour in the remaining cream and bake for another 30 minutes or till the potatoes are tender.

Pickled Herring (Löksill)

3 to 4 whole salted herrings
2 cups milk
1 1/2 cups water
1 cup white sugar
1 cup white vinegar
2 teaspoons ground allspice
2 teaspoons yellow mustard seeds
1 teaspoon caraway seeds
2 teaspoons whole black peppercorns
2 teaspoons whole white peppercorns
1 small red onion, sliced in rings
2 carrots, cut in thin slices
2 handfuls fresh dill
2 bay leaves
2-inch piece fresh horseradish, cut in big slices

Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.

In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.

Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.

Cabbage Rolls (Kåldolmar)
12 large cabbage leaves
1 beaten egg
1/4 cup milk
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1lb. lean ground beef
1 cup cooked rice
1 8oz. can tomato sauce
1 T. brown sugar
1 tsp. lemon juice
1 tsp. Worcestershire sauce
Place cabbage leaves in large pot of boiling water for about 3 minutes or until limp; drain.
Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in Crock Pot(slow cooker).
Combine tomato sauce with brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, cook on low 7-9 hours.

Pea Soup (Ärtsoppa)

Soak 2-4 bags of yellow split peas. Add bouillon cubes (chicken flavor), chopped onion, cooked ham bone or piece of smoked meat, bay leaf, chopped carrots, peppercorn, salt and water and cook to desired tenderness. About 1 and ½ hours. Serve with hard bread.