Recipes with Margerine

Beef in sweet and sour sauce (old fashioned)

Boil oksebov and kogeben with lids in 4-4.5 litres of water (preferably the day before). Boil for 3 1/2 hour with 3 teaspoons salt. Beef shoulder is taken up and stored. Cook the legs are thrown out! When the soup has cooled a bit of skimmed fat from, or be

Netteguf

The soft margerine stirred together with the sugar until it is white. Egg yolk is stirred in. All wiping ingiensser mix and bake at 200 degrees mouthed. approx. 9 min.