Estelline – 125 years of History – the old country

Memories of the Old Country
Starting on page 194

Romme Grot  –  Idella (Carl) Rymerson
1/2 gallon cream
1 cup flour
5 eggs, beaten
1/2 tsp salt
Add flour in with eggs and beat. Can add just a wee bit of water to thin if necessary, like gravy. Boil cream and add flour and egg. Can add a little more flour if necessary. Then add salt. Stir until butter forms. Sprinkle with cinnamon.

Fattigmand – Cecelia (M.A.) Gorder/ Anna Fjerestad
6 egg yolks
1 Tbsp butter, melted
1/8 tsp salt
6 Tbsp sweet cream
4 Tbsp sugar
1/8 tsp ground cardamom
Beat eggs well, add sugar and mix well. Add rest of ingredients. Roll thin, cut in diamond shape. Cut in center and fry in deep fry in deep fat at 370F for two or three minutes or until golden brown. Dust with powdered sugar.

Lefse – Marge (Garry) Grorud
Mix well the following:
1 pound instant potatoes
3 cups dry milk
3 Tbsp sugar
5 tsp salt
Bring to a boil:
9 cups water
3 sticks margarine (I like Parkay), pour over potato mixture
Mix well with a masher – divide into 3 equal parts and chill. Mix up the dough on one day and bake it the next. To each part of the dough add 1 1/2 cups flour, mix with a pastry blender and form into 16 balls. Bake on hot griddle. Do not add flour too far ahead of when you can bake them or they will get sticky and you will have to add to much flour and destroy the flavor and the will become dry. Steam the baked lefses under oil cloth or plastic until cold before packaging – not more than 16 on a pile. The whole batch makes 48 rounds.

Norwegian Butter Cookies – Mrs. Evelyn (Glen) Justice
1 cup soft butter
1/2 cup powdered sugar
2 cups flour
1/4 cup walnuts
2 tsp vanilla
Roll in little balls. Flatten slightly with fork. Bake 10 minutes in 325F oven.

Norwegian Flat Bread – Marge (Garry) Grorud
Cream well:
1 cup margarine
1/4 cup sugar
Add:
1 1/2 tsp soda
3 cups buttermilk
Stir in:
1 cup all bran
1 cup quick oatmeal
3 cups graham flour
4 cups unbleached white flour
2 tsp salt
2 tsp baking powder
Divide dough into small balls. Roll on slightly flour or unfloured pastry cloth, work in flour as needed to keep from sticking. Use a cloth on the rolling pin also. Roll thin. Bake on ungreased cookie sheet. Approximately 6-7 minutes at 400F. Makes approximately 30 sheets – you can bake the sheet whole and break up after baking if you like the broken off look or cut up into nice serving size before baking.

Rosettes – Janet Brandsrud
1 cup flour
1/2 cup evaporated milk
1/2 cup water
1 tsp sugar
1/2 tsp salt
1 egg unbeaten
Mix well and strain into another bowl. Heat lard to 365F. Be sure rosette iron is hot before dipping into batter. Fry until browned.

Gingerbread
1 cup molasses
3 cups flour
1 cup sugar
1 tsp allspice
1/2 cup shortening
2 tsp ginger
1 cup buttermilk
2 tsp cinnamon
2 eggs
1/2 tsp cloves
2 tsp baking soda
1/2 tsp nutmeg
Cream shortening, add sugar gradually and mix thoroughly. Add molasses and well beaten eggs. Sift flour, add soda and spices and sift again. Add this mixture to the first mixture, alternately with milk. Beat hard, so batter is thoroughly blended. Bake in oven 305F for 45 minutes. Served warm is excellent.

Sodsuppe (Sweet Soup) – Sue (Martin) Gorder
1 lb prunes
1/2 lb raisins
1/4 lb dried apricots
1 cup pearl tapioca
water
2 sticks cinnamon
2 cups sugar
1/4 cup lemon juice
Boil prunes, raisins, apricots and tapioca in enough water to cover for about 1 hour or until soft. Add cinnamon, sugar and lemon juice. May add some crushed pineapple and oranges with rind and 2 cups of fruit juice (pineapple, orange or apple). Simmer until pineapple and oranges are cooked. Remove cinnamon sticks. May be served warm or cold. This was brought to a new mother as it was felt to be very nourishing.

Swedish Herring Salad
2 pkgs cream cheese
3/4 cups chopped pickled herring
1/2 cup chopped cooked potatoes
1 medium onion, chopped
2/3 cup cooked beets (can use other vegetables)
2 hard cooked eggs, chopped
3 Tbsp pickle vinegar
3 medium sour pickles, chopped
Soften cheese to room temperature, and blend with vinegar until smooth. Add other ingredients. Finely minced, this mixture can be used as a sandwich spread or canape spread.

German Red Cabbage – Martha Schleuter
1 medium head cabbage
1/2 cup vinegar
6 peppercorns
4 cloves
salt to taste
1/2 cup water
2 Tbsp lard (heaping)
1 bay leaf
3 apples, cut in chunks
Mix water and vinegar, boil. Add cabbage, salt, lard, peppercorns, bay leaf and cloves. Cook 1 hour. Add apples, cook until tender. Add more liquid if needed.

Blood Sausage (* Also known as Klub – the Norwegian name)
One half gallon blood, 1 1/2 cups pearl barley, 2 cups oatmeal, 2 cups graham flour, 2 cups water, 2 tablespoons salt, 2 quarts flour, 1 level teaspoon pepper and allspice, 2 cups suet.
Fill into muslin bags and cook in salt water for one hour. Do not have the bags quite full. Cut in slices and eat with sugar and butter. Leftovers are very good when fried in butter until crisp.
* If you happen to end up in Central Minnesota in the small town of Sunburg you would at one time be able to get Klub on Tuesdays at the cafe. People in that area still speak Norwegian. They just recently changed their “Wilkom Til Sunburg” to Welcome to Sunburg. They celebrate Syttende Mai which is Norwegian independence day. The people have a very distinct Scandinavian accent… similar to Lawrence Welk’s accent.

Kjod Kaker (Norwegian Meat Balls) – Mrs. Cecelia (M.A.) Gorder
1 lb ground steak
1 egg
1 medium onion, minced
1/4 lb fresh pork
1 Tbsp cornstarch
1/2 cup milk, scalded
1/8 tsp each nutmeg, allspice, ginger
Grind meat until fine. Beat egg slightly, add milk and cornstarch to meat mixture and mix well. Add rest of ingredients and beat thoroughly until light. Form into balls. Brown in butter. Simmer slowly until done. If necessary, add water. When done remove meatballs add more butter or drippings. Add flour and brown, then enough water to make a medium thick gravy. Season with salt and pepper and add meatballs.

Norwegian Torte – Gloria (Walter) Johnson
12 graham crackers
3 Tbsp melted butter
1/2 cup sugar
Filling:
3/4 cup brown sugar
1/4 tsp salt
2 Tbsp cornstarch
2 cups milk
2 egg yolks
1 tsp vanilla
1 Tbsp butter
1/2 cup nutmeats
 Crush crackers, add sugar and melted butter. Line a greased 9×9 inch cake pan with 3/4 of the cracker mixture. (For 9×13 pan, use 1 1/2 recipes). Cook filling over low heat, adding vanilla and butter after mixture thickens. Cool. Spread filling over cracker mixture. Sprinkle crushed nuts over filling. Beat egg whites, adding 4 Tbsp white sugar while beating. Do not beat dry. The mixture should look like frosting. Put egg whites over filling and sprinkle remaining cracker mixture on top. Bake at 350F for 20-25 minutes.

Syrup
1/2 cup cream
1 cup brown sugar
1/2 cup dark syrup
Bring to a boil. Serve warm with cakes and waffles.

Krumb Kakke (Norwegian) – Mrs. Magna (Bert) Prestrude
1 cup sugar
1 small can evaporated milk
1 cup melted butter
1 tsp vanilla
3 eggs
1 1/2 cups flour
Beat eggs well. Add sugar. Beat. Add other ingredients. Blend well. Spread on iron as thin as possible. Bake until light brown. Turn into a cone while warm. May be flavored with lemon juice cardamom or cinnamon.

Rhubarb Custard Kuchen
1 1/4 cup sifted flour
1/2 cup butter
1 tsp baking powder
1 egg yolk
1/2 tsp salt
2 Tbsp milk
1 1/4 cups sugar
1 quart cut rhubarb (1 1/3 pounds)
Mix and sift flour, baking powder and salt. Cream butter, add sifted ingredients and mix well. Combine egg yolk and milk and add to the butter mixture and mix. Press mixture on bottom of a greased 9×13 pan. Mix rhubarb and sugar and spread over dough. Spread topping over rhubarb and bake in preheated 350F oven about 45 minutes.

Souse
If you don’t butcher at home, it is very easy to have the butcher clean the hog’s head for you. Chop it, then put it into salt water for 20 hours, to draw out all of the blood. Then boil until it is very tender, in fact until the meat comes off the bone. Then pick out all of the gristle and bones, season with salt, pepper and sage if you like and vinegar. Pack it in a stone jar and cover with a plate and a weight. To use, slice it. Some prefer to brown it a few minutes in the oven and serve it with toast.

Scrapple
Chop meat fine, leaving in about a quart of the water in which it cooked. Stir in corn meal until like mush, then turn in dish to mold. Slice and fry in butter.

Stuffed Peppers
Cut off the stem end of the green peppers and set aside. Remove the seeds and middle portion. Prepare by chopping very fine any cold meat on hand and mix with bread crumbs which have been thoroughly dried in the oven and rolled fine with a rolling pin. Season highly with salt and tomato catsup. Use no pepper. Stuff the pepper with preparation. Replace the ends, which have been removed and bake in a quick oven for 20 minutes or half hour. These may be served as a separate course or with beefsteak or roast beef.

Cambridge Minnesota Woman’s Club – Main Dishes

Potato Sausage
10 lbs potatoes (peeled & ground)
5 lbs ground beef
2 lbs ground pork
3 large onions (ground)
6 Tbsp salt
3 Tbsp allspice
1 1/2 Tbsp nutmeg (optional)
1 1/2 tsp black pepper
Mix all ingredients thoroughly and put in sausage casings. If you don’t have a sausage stuffer on your meat grinder you can fill casings by attaching casing to spout of angel cake pan cover. Bring to boil and simmer for 30 min.
-Hildur Norsted

Sweet & Sour Pork on Rice
1 1/2 lb boneless pork shoulder (cubed) or lean chow mein meat (chicken may be substituted but NOT beef)
1 Tbsp salad oil
1 tsp salt
Pepper to taste
1 small can pineapple tidbits
1/3 cup barbecue sauce
1 Tbsp cornstarch
1 green pepper (cut in strips)
Brown meat in oil. Season. Drain pineapple, reserving the syrup. Add water to syrup to make 3/4 cup. Stir syrup and barbecue sauce into browned meat. Cover and simmer 45 minutes until tender. Blend cornstarch with 2 Tbsp cold water and stir into meat. Cook and stir until thick then add pineapple and green pepper, heat thru and serve over rice.
-Mrs. Paul Mills

Salisbury Steak
2 lbs ground beef
1 2/3 cup dry bread crumbs
1/2 cup catsup
2 eggs
2 Tbsp onion, chopped
1 tsp Worcestershire sauce
2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
Combine and mix well and shape into 12 patties. Place in shallow baking dish. Cover and bake with sauce:
1 can mushroom soup
2 Tbsp butter OR margarine
1 (4oz) can mushrooms
1 Tbsp pimento, chopped
1 cup milk
Heat ingredients and pour over patties.
-Mrs. Maynard Blank

Baked Oxtails (Delicious notes the recipe sharer)
2 pkgs oxtails (4 lbs)
1 medium onion, sliced
1 bay leaf
1/2 – 3/4 cup burgundy wine
Soak oxtails in cold water overnight. Wipe and dry thoroughly. Brown well in hot fat. Put them in a heavy kettle with sliced onion and bay leaf. Pour over wine. Bake in oven covered all day, (approximately 8 hours) at 250F. Flavor improves with long baking. If they should get a little dry while baking add a little more wine.
-Clint Moline

Cantonese Style Ribs
4 lbs pork spareribs (cut in serving pieces)
1 cup orange marmalade
1/2 cup soy sauce
1/2 tsp ground pepper
1/2 tsp garlic powder
Place ribs meaty side down in shallow pan roasting pan. Roast at 450F for 30 minutes. Remove meat from oven; drain excess fat from ribs. Turn ribs meaty side up. Lower oven temperature to 350F and continue roasting for 1 hour. Pour orange sauce over ribs; roast 30 minutes longer or until tender, basting ribs occasionally with the sauce. Serve with fluffy white rice and your favorite Chinese vegetable. Serves 6.
Orange Sauce:
Combine orange marmalade, 3/4 cup water, soy sauce, ginger, garlic powder and dash pepper. Blend well.

Bar-B-Que Ribs
3 lbs ribs (cut into serving pieces)
3/4 cup catsup
1/2 cup brown sugar
1 tsp vinegar
1 tsp celery seed
1/2 tsp sage
onions
Mix catsup, sugar, vinegar, seeds and sage. Place ribs in baking pan, put a slice of onion on each piece. Pour mixture over ribs. Bake 2 hours. 350F.
Mrs. Earl V. Anderson

Fruited Pork Loins
4 pork tenderloins
Flour
Salt
Pepper
Powdered thyme
1/4 cup raisins
4 tsp brown sugar
1/4 cup liquid from jar of spiced apple rings
1 Tbsp lemon juice
Cut fat from pork tenderloins. Dip meat in a mixture of flour, salt, pepper and thyme. Brown meat, then place in small casserole. Add little water to skillet used for browning and stir the meat juices and bits into the water, pour over the tenderloins. Scatter 1/4 cup raisins over the meat, then sprinkle with 4 tsp brown sugar. Mix 1/4 cup liquid from jar of spiced apple rings with 1 Tbsp lemon juice and pour over meat. Bake tenderloins, uncovered, in 350F oven for 1 1/2 hours basting frequently.
Salad suggestion: Serve tenderloins with 2 or 3 spiced apple rings with a creamed cheese ball that has been rolled in chopped nuts and place on lettuce leaf.
-Margaret Hixson

Baked Short Ribs
3 lbs beef short ribs
2 Tbsp shortening (melted)
Salt & pepper
Bay leaf
1/2 cup water
1/2 lb small onions
5-6 carrots
1/2 cup water
Cut ribs into 2″ squares and flour lightly. Brown in 2 Tbsp melted shortening. Remove to large casserole; add 2 tsp salt, 1/8 tsp pepper, bay leaf and 1/2 cup water. Cover and bake at 350F about 1 1/2 hours. Remove and add 1/2 lb small onions, 5-6 carrots cut in half lengthwise and 1/2 cup water. Cover or arrange meat and vegetables on a platter and thicken the drippings to make gravy. Serves 4-6.
-Ruth Dahlberg

Sicilian Meat Roll
2 eggs (beaten)
3/4 cup soft bread crumbs (optional)
1/2 cup tomato sauce
2 Tbsp parsley (snipped)
1/2 tsp dried oregano (crushed)
1/4 tsp salt
1/4 tsp pepper
1 small clove garlic (minced)
2 lbs lean ground beef
8 thin slices boiled ham
6 oz (1 1/2 cup) Mozzarella cheese (shredded)
3 slices Mozzarella cheese (halved diagonally)
Combine eggs, bread crumbs, tomato sauce, parsley, oregano, salt, pepper and garlic. Stir in ground beef, mixing well. On foil or waxed paper, pat meat to a 12×10″ rectangle. Arrange ham slices a top meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat, using foil to lift; seal edges and ends. Place roll side down, in 13 x 9 x 2″ baking pan. Bake in 350F for 1 hour 15 minutes, or until done. (Center of meat roll will be pink due to ham). Place cheese wedges over top of roll; return to oven for 5 minutes or until cheese melts. Makes 8 servings.
-Mrs. Neil Johnson

Barbecued Ribs “On the Hot Side”
4-5 lbs ribs (salt and peppered)
1 cup catsup
1/4 cup garlic and wine vinegar
1/3 cup Worcestershire sauce
2 cups water
1 tsp chili powder
1 tsp celery seed
2 tsp dry mustard
2 Tbsp Liquid Smoke
Cook ribs in shallow pan for 1/2 hour at 450F. Pour sauce over ribs. Reduce heat to 350F. Continue cooking 45-60 minutes (until tender). Baste with sauce every 15 minutes.
-Mrs. John Dablow

Ham Loaf
1 1/2 lbs ham
1 1/2 lbs fresh pork
1 Tbsp chili sauce
2 eggs well beaten
1 cup bread crumbs
Cream or milk to moisten
2 Tbsp vinegar
1 cup water
Grind ham and pork together. Add chili sauce, eggs and bread crumbs. Add cream or milk to moisten. (Do not use salt as the ham seasons it enough). Shape into loaf and bake (2 hrs) in a moderate oven. Baste with 2 Tbsp vinegar in 1 cup of water.
-Dee Packer

Tomato Chop Bake
2/3 cup pancake mix
1 Tbsp garlic salt
1 tsp oregano
1 egg (beaten)
1 Tbsp water
8 lean chops (3/4 ” thick)
2 medium onions (sliced)
2 (8oz) cans tomato sauce
Heat oven to 350F. Place first 3 ingredients in bag and shake to mix. Dip chops in egg and water mixture. Then shake – 1 chop at a time – in bag of dry mix. Brown in large skillet in hot shortening. Transfer chops to glass baking dish. Top with onions and tomato. Cover and bake 1 hour or until tender.
-Mrs. Art Marlton

Meat Loaf with Peaches
Loaf:
1 1/2 lb ground beef
3/4 cup oatmeal
1 cup evaporated milk
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup onion (chopped)
1/4 cup catsup OR chili sauce
Garnish:
1 (No. 2 1/2) can peach halves
Brown sugar
Whole cloves
Vinegar
Sauce:
2/3 cup evaporated milk
1 can mushroom soup
1 tsp Worcestershire sauce
Combine loaf ingredients and mix. Shape into 6 individual loaves in shallow pan. Bake 350F for 20 minutes. Place drained peach halves in pan, stick with cloves, sprinkle with brown sugar and pour 1/2 tsp vinegar in each half. Bake peaches and loaves 15 minutes longer. Mushroom sauce: Combine soup and Worcestershire sauce and gradually stir in milk. Heat steaming hot, stirring occasionally. (Do not boil). Serve over meat.
-Leah Tingblad

Meat Balls and Sauce Oriental
1 lb ground beef OR chuck
3 slices white bread (no crust)
1/2 cup water
1 egg
2 Tbsp prepared horseradish
1/2 tsp salt
1/2 cup water chestnuts (cut up)
Sauce:
3/4 cup orange marmalade
1 clove garlic (mashed)
3 Tbsp soy sauce
2 Tbsp lemon juice
3 Tbsp water
1/4 cup butter
Meat balls: Mix all ingredients and roll into balls, flour and fry in 2 Tbsp oil till brown and done. Remove but keep meat balls warm. In saucepan cook sauce ingredients till bubbly. Pour over meat balls and serve as appetizers or serve with cooked rice as a meal.
-Mrs. Bob Becklin, Sr.

Cocktail Meat Balls (or Meat Loaf)
1 envelope Lipton onion soup mix
1 carton (1 cup) dairy sour cream
2 eggs
1 cup soft bread crumbs
2 lbs ground beef
Combine in bowl; soup mix and sour cream. Add eggs and beat slightly. Sprinkle in fine bread crumbs. Add meat. Mix well, shape into small balls size of cherry tomato and brown on both sides in small amount butter. Finish in 350F oven about 30 min. Makes 100.
For Meat loaf:
Place entire mixture in loaf or long fruitcake pan. Top with 2 strips bacon. Place in oven preheated to 500F. Turn down heat to 375F and bake 1 hour. Also good for cold sandwiches.
-Mrs. Dudley Hanson

Beef Stroganoff
3 lbs beef (round, chuck OR sirloin)
1 onion
1 beef bouillon cube
1 can mushrooms
1/2 cup tomato juice (optional)
Cube beef or have it cut in cubes or strips at butcher shop. Put in deep bowl and cover with Realemon juice to marinate for 1/2 hour. Saute onions and mushrooms. Dredge beef with flour and brown thoroughly. Add onions and mushrooms, bouillon cube dissolved in 1/2 cup hot water, mushroom juice and tomato juice to beef and simmer 1 hour or until meat is tender. Just before serving add 3-4 Tbsp sour cream. Serve with rice. Especially good with wild rice.
-Edna Engberg

Ham Loaf
1 lb lean ham
1 lb lean pork
Ground together twice.
2 eggs, well beaten
1 cup milk
1 cup cracker crumbs
Salt & pepper
Mix well. Put in loaf pan or 2 qt casserole. Make ridges in top with back of spoon. Spread sauce over top. Bake 1 1/2 hours. 350F.
Sauce:
1/4 cup brown sugar
2 tsp mustard
Fruit juice, pickle juice or liquid from canned fruit enough to make it spreading consistency.
-Mrs. Robert Hupfer

Spiced Pork Chops
8 (1 1/2 “) pork chops
Brown and remove to a baking dish. In the pan used to brown chops. Add:
1 large onion, chopped
2 Tbsp flour
2 Tbsp brown sugar
1 Tbsp curry
1 tsp salt
1 tsp cinnamon
1 bouillon cube
1 cup water
2 Tbsp catsup
1 jar baby applesauce and apricots
Simmer sauce 5 min. Bake 1/2 sauce with chops 20 min. at 350F. Add 2nd 1/2 sauce and bake 20 min. more. Serve with rice, fresh peas, a crisp green salad and hot dinner rolls.
-Mrs. John Dablow

Beef Stroganoff
Cut 1 1/2 lb sliced round steak into thin strips; dust with 1/4 cup flour, dash pepper. In large skillet, brown meat in 1/4 cup butter. Add 1 can (4o) sliced mushrooms (drained), 1/2 cup chopped onion, 1 small clove garlic (minced); brown lightly. Stir in 2 cups beef bouillon. Cover; cook about 1 hour until meat is tender; stir occasionally. Gradually stir in 1 cup commercial sour cream; cook over low heat 5 min until heated through. Serve over cooked noodles, rice or toast. Serves 6. **Venison round steak is equally as good in this recipe.
-Mrs. John Ledin

Hamburgers and Sauce (approximately 20 patties)
3 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
3 eggs
1 cup bread crumbs
2 tsp salt
Pepper
Milk (to moisten)
1 onion (chopped)
Mix meats, eggs, crumbs, seasonings, milk and onion. Form patties and brown. Lay in shallow baking dish. Combine sauce ingredients, pour over patties. Bake 1 1/2 hours at 325F.
Sauce:
1 (20 oz) bottle catsup
3/4 bottle water
4 tsp Worcestershire sauce
4 Tbsp vinegar
Chili powder (optional)
Tabasco sauce
-Sue Norsted

Hamburgers a la Barbecue
1/2 lb ground round steak
1/2 cup soft bread crumbs
1/4 cup milk
Salt & pepper (to taste)
Make 6 patties and brown in hot pan. Put in roaster and cover until 1/2 hour before being served. Then pour over sauce and bake 1/2 hour in covered pan at 350F.
Sauce:
1 Tbsp sugar
2 Tbsp Worcestershire sauce
1 Tbsp vinegar
1/2 cup catsup
For 18 hamburgers: triple the meat and double the sauce.
-Mrs. Maynard Blank

Barbecued Spareribs
3-4 lbs ribs (cut in pieces)
1 lemon
1 large onion
1 cup catsup
2 dashes Tabasco sauce
1/3 cup Worcestershire sauce
1 tsp chili powder
1 tsp salt
2 cups water
Place ribs in shallow roasting pan, meaty side up. On each piece place a slice of unpeeled lemon, a thin slice of onion. Roast in hot oven (450F) 30 min. Combine baking in moderate oven (350F) until tender, about 45 min to 1 hour. Baste ribs with sauce every 15 minutes. If sauce gets too thick, add more water. Serves 4.
-Mrs. Nelo Jacobson, Ramona Fuzzey

Porcupine Balls
1 1/2 lbs fresh steak AND 1/2 lb pork (ground)
1/2 cup raw rice
1/2 cup bread crumbs
1 small onion (cut fine)
Salt & pepper (to taste)
Mix all ingredients, form into small balls, brown in roaster, cover with 1 can of tomato soup or cream of mushroom soup and 1 can water. Bake 1 1/2 hours in slow oven. The rice will make the meat balls look like porcupines when baked.
-Mrs. L. B. Bjorstad

Swedish Meatballs
1 lb round steak AND 1/2 lb pork (ground)
1 medium sized potato (mashed)
1/2 cup prepared mustard
1/2 cup vinegar
1/2 cup tomato soup
3 egg yolks
Beat egg yolks. Add other ingredients. Mix well and cook in double boiler until thick. Also excellent on lamb.
-Mrs. Russell Nyberg

MEAT SAUCE

Ham Sauce
1/2 cup butter
1/2 cup white sugar
1/2 cup prepared mustard
1/2 cup vinegar
1/2 cup tomato soup
3 egg yolks
Beat egg yolks. Add other ingredients. Mix well and cook in double boiler until thick. Also excellent on lamb.
-Mrs. Russell Horstad, Mrs. Harold Elvert

Piquant Sauce for Meat Loaf
3 Tbsp brown sugar
1/4 cup catsup
1/4 tsp mustard
1 tsp dry mustard
Mix well and frost meat loaf before it is put in the oven to bake.
-Mrs. Edgar Olson

Tartar Sauce
1/2 cup sour cream OR whipped cream
1 cup mayonnaise
1/3 cup sweet pickles (chopped)
1/4 cup onion (chopped) OR chives OR scallions
1 Tbsp horseradish
Mix all ingredients and refrigerate. Keeps a long time if tightly sealed and refrigerated.
-Hildur Norstad

Mustard Sauce
2 Tbsp butter sauce
1 Tbsp flour
2 Tbsp dry mustard
2 Tbsp brown sugar
1/3 cup cream
1/4 cup vinegar
Melt butter, add flour and stir over low heat until frothy. Remove from heat. Blend in mustard and sugar. Add cream gradually, stirring constantly over low heat. Cook sauce until thick. Cool slightly. Add vinegar. Serve cold. Delicious with ham!
-Mrs. Bob Becklin Sr.

Marinades for Charcoaled Meats
Beef Marinade: (Good on family, flank, sirloin steaks)
Shake together in pint jar:
1/2 cup catsup
1/4 cup vinegar
1/4 cup salad oil
1/4 tsp pepper
1 Tbsp Worcestershire sauce
1 1/2 tsp garlic salt
Pour over steak in shallow pan. Marinate for 1-3 days in refrigerator.
Hawaiian Marinade: (Pork chops, ribs, chicken)
Shake together:
1 cup water
1 cup soy sauce
1 cup sugar
1/4 cup sweetened pineapple juice
1/4 cup salad oil
1 tsp garlic powder (not salt)
1 tsp ground ginger
Cover meat with marinade and place in refrigerator for at least 24 hours. May be kept several days. Sauce may be saved and re-used.
-Mrs. Dudley Hanson

Mustard Sauce
4 Tbsp dry mustard
1/2 cup sugar
Pinch salt
Mix and add 2 well beaten eggs and 1/2 cup milk. When partly cooked add 1/2 cup vinegar and butter size of egg. Cook until thick. Delicious served with baked ham.
-Mrs. Harry Evans

Raisin Sauce
1 cup seedless raisins
1 cup jelly
1 Tbsp orange juice
Little orange peel (minced)
Pinch dry mustard
Wash and drain raisins. Combine jelly and orange. Add mustard to taste. Add raisins and mix thoroughly. Let stand at least 2 hours before serving. Serve with ham or roast beef.
-Mrs. Blaine Barker

Barbecue Sauce
1/4 cup onions, chopped
1 Tbsp fat
Dash pepper
Dash cayenne pepper
2 Tbsp brown sugar
1 cup catsup
1/2 cup water
2 Tbsp vinegar
1/4 cup lemon juice
3 Tbsp Worcestershire sauce
1/2 Tbsp prepared mustard
1/2 cup celery (chopped)
Lightly brown onion in fat. Add combined remaining ingredients. Simmer 30 minutes or until thick.
-Mrs. Ed Nelson

Beef Ole
1 lb ground beef
1 tsp chili powder
1 pkg dry spaghetti sauce mix
1 (8oz) can tomato sauce
1 1/4 cup water
Fritos OR Doritos
Brown the beef and drain off excess fat. Add the chili powder and spaghetti sauce mix. Then add the tomato sauce and water. Bring to boil, reduce heat and simmer for 25 minutes. Serve over Fritos or Taco flavored Doritos. Makes 3 cups of sauce. Serves 4.
Toppings for Beef Ole:
Shredded lettuce, chopped tomatoes, grated cheese, chopped onion, sliced ripe olives and sliced avocados. Pick your own combination. A fresh fruit salad goes well with this main dish.
-Mrs. Jerry (Audrey) Fredlund

1-2-3-4-5 Dish
1 lb hamburger
1 medium onion (sliced thin)
1 pkg frozen green beans
1 can cream chicken soup (Campbell)
1 small pkg frozen tater tots
Spread hamburger evenly in bottom of baking dish. Layer sliced onions, season with salt and pepper. Layer pkg of frozen green beans. Spread soup over beans and top with Tater tots. A meal in one. 350F oven 1 hour uncovered.
-Jeannette Emmons

Chili Bean Hot Dish
1 lb ground round
1 medium onion (chopped)
1/4 – 1/2 cup green pepper (chopped)
1 large can stewed tomatoes
1 (6oz) pkg macaroni
1 can chili beans
Brown meat and add the onions and green pepper. Add tomatoes and cut up as you stir. Add the macaroni (which has been cooked and drained) and the chili beans. If desired, tomato puree may also be added. Bake at 325F for 40 min.
-Joan Greer

Turkish Shrimp
1/4 cup butter
1/4 tsp ginger
1 bunch green onions (cut up)
Add:
1 can cream of chicken soup
1/2 cup white raisins (soak in hot water)
1 can shrimp (cut up depending on size)
Cook butter, ginger and onions together until onions are tender. Add soup and drained raisins. Keep warm- just before serving, add shrimp – just long enough to get thoroughly heated. Serve over cooked rice.
-Mrs. Robert Steffend

Curried Chicken
1/2 cup onion
1/2 cup celery
1/4 cup chicken fat OR oleo
1/3 cup flour
2 cups chicken stock
1 cup tomato juice
1/2 tsp Worcestershire sauce
1 tsp curry powder
4 cups cooked chicken (cut up)
2 Tbsp butter
4 cups cooked rice
Saute onions and celery in chicken fat. Mix in flour thoroughly and stir in chicken stock, cooking until thick. add tomato juice, Worcestershire sauce, curry powder and chicken. Heat thoroughly. Mix melted butter with rice and press into mold. Arrange mold on plate with chicken mixture in center. Use parsley for garnish.
-Mrs. Howard Arneson

Chicken Hot Dish
Brown in butter or part oleo; 3 cups celery, 2 medium onions. Then add 1 chicken (cut up), 1/2 cup uncooked rice, 1 can cream of mushroom soup, 1 can mushrooms, 2 soup cans of chicken broth (or water), 4 Tbsp soy sauce. Put in baking casserole. Bake 2 hours at 300F. Serves 6-8.
-Mrs. Rene Stadin

Shrimp Creole
1/2 cup green pepper (chopped)
3 Tbsp onion (minced)
1/4 cup butter OR margarine
3 Tbsp flour
1/2 tsp salt
Dash pepper
1 Tbsp Worcestershire sauce (to taste)
1 (No. 2) can tomatoes
1 1/2 cup American cheese (grated)
1 lb cooked shrimp
1 can tomato juice
Precooked rice
Water
Salt
Saute pepper and onion in butter until tender. Blend in flour, salt and pepper. Add tomatoes and cook till thick. Add cheese, stir until melted. Add shrimp, heat but do not boil. Serve over lots of hot cooked rice. Serves 4-6.
-Marian Fredlund

Creole Jumbo
2 raw chicken breasts (boned & cut in pieces)
1 lb cooked shrimp (frozen preferred, but rinse well)
1 pkg frozen okra
1 green pepper (diced)
1 cup celery (diced)
1 medium onion (minced)
3 medium fresh tomatoes (cut)
1 tsp salt
1/2 tsp pepper
2 Tbsp margarine
1 cup water
2 chicken bouillon cubes
1 1/2 cup raw rice (about 6 cups cooked)
Saute the onion in margarine, add celery and peppers and heat through – but do not over cook. Keep crisp. Remove from fat and quickly saute chicken. Push aside and add thawed or partially thawed okra. Stir constantly while cooking until partly tender- about 15 min. Then add all ingredients except rice and heat and simmer about 10 min. Serve in bowls over hot rice. Tossed salad and French bread a good accompaniment. Serves 6.
-Mary Curtiss

Potato Bacon Omelet
6 slices bacon
1 cup pared potatoes (diced)
2 Tbsp onion (chopped)
3/4 tsp salt
2 Tbsp parsley (chopped)
1 Tbsp pimiento (chopped)
1 Tbsp oil
8 eggs (well beaten)
1 Tbsp water
1/8 tsp pepper
Fry bacon until crisp; drain and crumble. Reserve 2 Tbsp bacon fat. Add potato, onion and 1/4 tsp salt; cook until potatoes are tender and golden. Stir in parsley, bacon and pimiento; set aside. Heat oil in 10″ skillet over medium heat. Beat together eggs, water, 1/2 tsp salt and pepper. Stir in vegetable mixture; pour into skillet. With fork, lift cooked edges so uncooked portion flows underneath. Slice pan back and forth to avoid sticking. Cook until mixture is set, but top is creamy. Fold in half and slide onto serving platter. Makes 4 servings. Leftover boiled potatoes can be used instead of raw.
-Mrs. Delmer Munkberg

Tater Tot Hot Dish
2 lbs hamburger
1 can French fried onion rings
2 boxes frozen tater tots
1 can cream of mushroom soup
1 can cream of chicken soup
Brown hamburger. Put in shallow pan, crumble onion rings over hamburger. Then put frozen tater-tots over onion rings. Combine soups with small amount of milk and pour over top. Cover and bake 45 minutes. Uncover and bake 10 min more (350F) oven.
-Mrs. Keith Oleson

Lasagna Hotdish
1 1/2 lb hamburger
3 Tbsp olive oil
1 medium onion (chopped)
1 tsp salt
1/4 tsp pepper
1 (8oz) pkg wide noodles
1 (No. 2 1/2) can tomatoes
1 can tomato sauce
1 cup pitted ripe olives
1 cup olive liquid
1 cup Cheddar cheese (shredded)
1 whole garlic (minced)
Meat olive oil, add onion, garlic, beef, salt, pepper and brown. Add uncooked noodles, tomatoes, sauce, olives and olive liquid. Put in large casserole. Bake 1 hour at 350F. Remove and add cheese until melted. Serves 6-8.
-Kitty Reiners

African Chow Mein
1 lb Chow Mein meat
2 onions (cut up)
2 cup celery (cut up)
1/2 cup rice
1 can cream of mushroom soup
1 small can mushrooms
2 Tbsp soy sauce
2 cups water
Brown meat and onions, combine with other ingredients. Bake 2 hours at 350F.
-Mrs. James Chalstrom

Rice Hot Dish
1 1/2 lbs ground beef
2 medium onions
2 cups celery (diced)
1 cup rice
2 cans mushroom soup
2 cans chicken and rice soup
2 cans water
Brown ground beef, onions and celery. Scald rice in boiling water for 10 minutes. Rinse in cold water. Combine 2 cans mushroom soup, 2 cans chicken and rice soup and 2 cans water. Mix with above. Bake 2 1/2 hours at 250F.
-Inga Lilja

Seafood Hot Dish
3/4 cup wild rice (cooked)
2 lbs cooked shrimp
1 cup crab meat
1 lb cooked lobster
1 cup celery (diced)
1 can pimiento
1 sliced green pepper
1 medium onion (diced)
1 lb fresh mushrooms (sauted)
2 cans sliced water chestnuts
1 can mushroom soup
Toasted almonds (for top of servings)
Season above with salt and pepper. Bake at 350F for 1/2 hour or until heated thoroughly. Serves 10-12.
-Mary Curtiss

Chop Suey
2 lbs chuck beef (cubed)
1 lb pork (cubed)
4 cups celery (diced)
2 cups onions (diced)
2 cans bean sprouts
2 cans mushrooms
4 Tbsp molasses
2 Tbsp sugar
1/4 cup soy sauce
4 Tbsp cornstarch
Brown beef in pressure cooker. Pressurize 10 minutes. Remove cover when heat regulator is normal. Add pork cubes, soy sauce and cook a few minutes. Add remaining ingredients and cook until onions and celery are tender. Add sugar, salt and molasses. Serve over rice or Chow Mein noodles.
-Hildur Norsted

Scalloped Chicken Supreme
6 cups cooked chicken
3 cups milk
1/4 cup blanched almonds (cut fine)
1 Tbsp salt
4 cups chicken broth
6 cups cooked rice
3/4 cup flour
1 cup mushrooms
1 small pimiento (cut fine)
Pour 1 cup broth over rice. Add milk to flour and thicken with the 3 cups broth – add salt. Put layers of rice, chicken, nuts and pimiento into a buttered casserole. Add gravy, then another layer until all is used. Cover with bread or cracker crumbs and bake 45 minutes at 350F. Serve with a salad. Excellent for a luncheon.
-Mrs. Paul A. (Pearl) Rasmussen

Lasagne
1 Tbsp salad oil
1/3 cup onion (minced)
1 lb ground beef
1 clove garlic
3/4 tsp salt
1/4 tsp pepper
1 bay leaf
1/4 tsp oregano
3 Tbsp parsley
2 1/2 cups tomatoes
1 (8oz) can tomato sauce
Scant 1/4 lb wide noodles
1/4 – 1/2 lb Mozzarella cheese (thinly sliced)
1 1/4 cup Ricotta cheese (cottage cheese may be substituted)
1/3 cup Parmesan cheese
Saute onion in oil, add meat and cook until red color disappears. Mash garlic with salt and add to meat. Add pepper, bay leaf, oregano, parsley, tomatoes and tomato sauce. Simmer for 30 minutes. Cook noodles. Drain and cover with cold water. Heat oven to 350F. In 2 quart casserole arrange 1/3 meat sauce, layer of noodles, 1/2 of sliced cheese, 1/2 of Ricotta. Repeat, ending with 1/3 of sauce. Top with Parmesan cheese. Bake 30 minutes.
-Edna Engberg

Asparagus Pork Chow Mein
4 cups asparagus (sliced finely)
1 1/2 lb pork (diced)
2 Tbsp soy sauce
4 chicken bouillon cubes
3 cups hot water
4 Tbsp cornstarch
6 Tbsp cold water
Cook pork until done – about 5 minutes. Add asparagus, hot water and cubes, soy sauce and cook until down about 5 minutes. Mix cornstarch and cold water and pour into mixture – cook until thickened. Serve over Chow Mein noodles.
-Mrs. Earl V. Anderson

Chicken (or Turkey) Salad Hot Dish
2-3 cups cooked chicken or turkey
1 1/2 cup celery (cut)
1/2 cup slivered almonds (browned)
Green pepper (optional)
1/2 tsp salt
1/2 tsp Accent
2 Tbsp onion (grated)
2 Tbsp lemon juice
1 cup mayonnaise (NOT SALAD DRESSING)
Put in casserole and top with 1 cup crushed potato chips and 1/2 cup shredded cheese – American or Cheddar. Bake about 30 min at 425F.
-Mrs. John Dablow

Lasagne
1 lb ground beef
1 pkg Chef Boy-ar-dee dry spaghetti sauce mix
1 can Chef Boy-ar-dee spaghetti sauce with meat
1 pint cottage cheese
Onion
Mozzarella cheese
Parmesan cheese
Bay leaves
Garlic powder
Lasagne noodles
Salt & pepper
Brown beef, salt and onions. Add spaghetti sauce mix with 1 1/2 cup water and can of spaghetti sauce. Season with bay leaves, garlic powder and salt and pepper. Grease 9×13 pan. Layer 2 1/2 times omitting cottage cheese on last layer: noodles, sauce, cottage cheese, Mozzarella and Parmesan cheese. Bake 350F for 30 minutes.
-Sue Norsted

Chicken Hot Dish (Make ahead)
2 cups cooked chicken (can use more)
2 cups broth
1 pkg Creamettes (uncooked)
2 cans mushroom soup
1 Tbsp onion (grated)
1/2 green pepper and some pimiento
1/2 lb American cheese (grated)
Mix all together, set in refrigerator overnight. Next day bake 1 hour at 300F (covered). Bake 1/2 hour at 350F without cover. Time may vary with size of casserole.
-Mrs. Robert Steffend

Chicken Souffle Hot Dish (For buffets)
4-5 lb chicken (boiled and boned) (to make 3-4 cups cut up meat)
1 qt stock (may use chicken bouillon)
1 qt milk
1 qt dry bread crumbs (mashed fine)
5 large or 6 medium eggs
2 tsp onion (minced)
1 stalk celery (cut fine)
Salt & pepper (to taste)
1 (8oz) can mushrooms (stems, and pieces)
Beat eggs until fluffy, in large mixer bowl. Add chicken stock, milk, then stir by hand. Blend in all other ingredients (omit mushrooms, if desired). Place in buttered 9×13 pan. Top with crushed corn flakes. Bake 1 1/2 hours at 350F. If top becomes too brown, turn oven setting to 325F but do not shorten baking time. Serves 15. Top each serving with heated cream of mushroom soup concentrate.
-Mrs. John Dablow

Chicken Casserole
2 Tbsp onion
2 cups cooked chicken
2/3 cup wild rice
1 can cream of chicken soup
1/4 tsp salt
1 (8oz) can mushrooms
1 can mushroom soup
1/2 cup water
1/8 tsp garlic salt
1/8 tsp celery salt
1/8 tsp onion salt
Saute onion in butter. Wash rice well. Add to onion. Add soups, mushrooms, seasonings and chicken. Pour in greased casserole and cover with Parmesan cheese. Bake 1 hour at 350F.
-Mrs. George W. Johnson

Baked Chicken with Asparagus
8 slices white bread (trimmed of crusts)
2 cup cooked chicken (cut up)
1 (10 oz) pkg frozen asparagus (cut, cooked) or 1 can asparagus
1 cup Cheddar cheese (grated)
1 (10 1/2 oz) condensed cream of chicken soup (mixed with the above milk)
1/2 cup milk
1/4 cup pimiento (chopped)
1 can mushrooms (drained)
slivered almonds
Arrange 4 slices of bread on bottom of an 8″ baking dish. Top with 1/2 of the chicken. Arrange asparagus over chicken. Put on the rest of chicken. Sprinkle on 1/2 of the cheese and mushroom and almonds. Pour over 1/2 of the soup mixture. Cover with 4 of the remaining bread slices. Pour rest of soup over all. Sprinkle rest of the cheese and the pimiento over the top. Bake in 325-350F oven for 30 minutes or until hot. Turkey or ham can be used instead of chicken. When I use chicken or turkey I use the gravy made from the stock or the leftover gravy for the liquid and it is delicious. This can be made the day before and refrigerated. If so, bake 1 hour or until hot. When doubling the recipe, I kept the bread the same.
-Mrs. Clint Moline

Chicken Souffle
1 (8oz) pkg prepared dressing
3 cup chicken (cubed)
Prepare dressing according to directions on pkg. Spread in 13×9 baking dish with layers of chicken and dressing. Serves 12. Serve with mushroom sauce. Add pimiento>
4 cups chicken broth
1/2 cup butter or margarine
1/2 cup flour
6 eggs (slightly beaten)
1/2 tsp salt
Dash pepper
In a large saucepan melt butter. Blend in flour and seasonings. Add cool broth and cook, stir until mixture thickens. Stir small amount of hot mixture into beaten eggs. Return to hot mixture and stir well. Pour over chicken and dressing layers in pan. bake for 45 minutes at 325F or until knife comes out clean when inserted.
-Mrs. Maynard Blank

Hobo Stew
1 cup onion (thinly sliced)
1 cup green pepper (chopped)
1/4 cup olive oil
2 lbs ground beef
1 (1 lb) can red kidney beans
1 Tbsp steak sauce
1 (1 lb) can whole kernel corn
1 can stewed tomatoes
2 (8oz) cans tomato sauce
Dried basil, dry mustard, salt, pepper (to taste)
Cook onion and green pepper in oil in large skillet until onion is golden. Add beef and cook, stirring to break up meat, until browned. Add remaining ingredients and mix well. Cover and simmer 15-20 minutes. Serves 8-10.
-Leah Tingblad

Chicken Cheese Souffle
6 slices crustless buttered bread
Bongards American cheese (sliced)
Boned chicken (maybe “glass jars prepared” or stewed, cooled and boned)
In 9×12 glass (Pyrex) buttered pan put 2 layers of first bread, then cheese, then chicken. Season to taste. beat 5 eggs, add 2 1/4 cup milk and pour over all. Refrigerate overnight. Bake 1 hour 350F in pan of water. Serve with sauce made of whole mushrooms in chicken (cream of) soup – not diluted.
-Mary Curtiss

Cheese Strata
12-16 slices sandwich bread (crusts removed)
6-8 slices (1/4 “) Velveeta cheese
Shrimp, crab, ham or anything
5 eggs
3 cups milk
Cheese (grated)
Salt & paprika
Cover bottom of cake pan with buttered (both sides) sandwich bread. Cover completely with 1/4 ” slices cheese. Sprinkle with crab meat, shrimp, ham or any meat or fish you prefer. Cover with another layer of buttered bread (both sides). Beat 5 eggs and add 3 cups milk, salt and paprika to taste. Pour over entire mixture. Sprinkle with grated cheese. Refrigerate overnight. Bake uncovered at 300F for 45 minutes. Serve with mushroom soup if desired.
-Mrs. J. B. Johnson Jr., Mrs. Ralph C. Larson

Macaroni and Cheese (Serves 6 – about 2 quarts)
1 pkg Creamettes
8 cups boiling water
2 tsp salt
4 Tbsp butter or substitute
4 Tbsp flour
2 cups milk
1/2 – 1 cup Velveeta cheese (cubed)
1/2 tsp salt
few grains pepper
Cook Creamettes in boiling, salted water 15-20 minutes. Drain and rinse in cold water, and drain again. Pour into buttered casserole. Melt butter or substitute, add flour and mix well. Add milk and cook until mixture thickens, stir constantly. Add cheese and stir until cheese melts. Season with 1/2 tsp salt and few grains of pepper. Pour over Creamettes. Bake in moderate oven 20-30 minutes.
-Helen Huehn

Rice Casserole
1 lb ground beef
Salt & pepper
1 cup celery (diced)
1 cup onion (diced)
1 green pepper (chopped)
1 can mushroom soup
1 can chicken rice soup
1/2 cup uncooked rice
Brown beef, salt, pepper, celery, onion and green pepper. Combine remaining ingredients and simmer 15 minutes. Bake in greased baking dish in moderate (350F) oven for 20 minutes. Serves 6.
-Mrs. Blaine Barker

Oriental Skillet Supper
1/2 cup green pepper (sliced)
1/3 cup bias cut celery pieces
1 Tbsp salad oil
1 large or 2 small minute steaks (cut in 1/4 in strips)
1/3 cup cold water
1 Tbsp soy sauce
2 tsp cornstarch
1/4 tsp salt
1/2 tsp sugar
1 medium tomato (peeled and cut into wedges)
1 cup hot cooked rice
1/4 tsp ground ginger
Cook pepper, celery in oil until crispy tender-remove and set aside. Add meat to hot skillet and brown. Combine water, soy sauce, cornstarch, salt and sugar. Add to meat, stir and cook till mixture bubbles and thickens. Add celery, green pepper and tomato. Heat through. Serve over hot rice tossed with the ginger.
-Mrs. Earl V. Anderson

Meat Vegetable Dinner
2 cups sliced potatoes
1/4 cup rice
1 lb ground beef
1 onion
Salt & pepper to taste
1 cup carrots (grated)
1/2 cup celery (diced)
1/2 cup green pepper (diced)
1 can mushroom soup
1/2 cup milk
Place a thick layer of sliced potatoes in a well buttered pan. Sprinkle 1/4 cup rice over potatoes. Cover with 1 lb of ground beef; then layers of onion, grated carrots, diced celery and green pepper. Pour over this 1 can of mushrooms soup plus 1/2 cup of milk. Season with salt and pepper to taste. Bake about 1 1/2 hours at 350F.
-Mrs. George L. Nelson

“Egyptian” Spaghetti
1/2 lb ground beef
1 can tomato paste
1 can tomatoes
Small onion
3 Tbsp to 1/4 cup sugar
1 (7oz) pkg spaghetti
Brown meat and onion. Add tomato paste diluted with 1/3 can of water, tomatoes (which have been put through blender if desired) and sugar. Simmer at least 1/2 hour. Adjust seasonings to taste. Add to cooked spaghetti. Place in 7×12 Pyrex baking pan. Place slices of processed American cheese over the top. Bake 1/2 hour 350F.
-Mrs. Robert Hupfer

Spaghetti Hot Dish (Serves 6 – about 2 quarts)
1 pkg spaghetti (broken in pieces)
2 tsp salt
8 cups boiling water
1 small onion (finely cut)
1 cup celery (finely cut) if desired
1 lb ground beef
1 can tomato soup
1 cup water
1 tsp salt
Few grains pepper
Cook spaghetti in boiling, salted water 10-20 minutes. Drain, rinse in cold water and drain again. Pour spaghetti in butter casserole. Melt fat in saucepan or skillet. Add onion and cook until golden brown. Add meat and stir until red color disappears. Add tomato soup, cup of water and celery. Simmer 10 minutes. Season. Pour over spaghetti and bake 30 minutes in moderate oven.
-Helen Huehn

Preacher’s Casserole
1/4 lb ground beef
4 medium onions (chopped)
1 can mushroom soup
1 can tomato soup
Salt & pepper
1/4 lb ground pork
2 cup celery (finely chopped)
1 1/4 cup water
2 cups Chow Mein noodles (save 1/4 cup for topping)
Brown meat. Add onions and celery and cook until vegetables are transparent. Mix in remaining ingredients, pour into greased casserole. Top with crushed noodles. Bake in 350F oven for 45 minutes.
-Mary Lou Anderson

Hamburger Hot Dish
1 lb hamburger
1 onion (chopped)
Brown the hamburger and onion. Do not add any seasoning. Add 1 can beef vegetable soup, 1 can cream of mushroom soup, 1 can of chicken rice soup, about 4 oz Chow Mein noodles. Bake 45 minutes in 350F oven. Serves 6.
-Mrs. Blaine Barker

Company Casserole
2 lbs hamburger (browned)
1/2 lb medium noodles (cooked)
6 oz cream cheese
2 cups cottage cheese
1/2 cup sour cream
1 tsp thyme
1/2 tsp basil
1 Tbsp poppy seeds
4 (8oz) cans tomato sauce
1 tsp salt
Mix all in casserole and bake 45 minutes at 375F. Serves 8-10. Fills 2 small Corning casseroles very full.
-Edna Engberg

Beef-Rice Hot Dish
2 lb ground round steak
1 onion (medium, cut fine)
1 cup celery (diced)
1 can tomato soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8oz) can mushrooms
1 can water chestnuts
2 cups water
3/4 cup uncooked rice
3 Tbsp soy sauce
Brown ground round and onion. Add remaining ingredients. Bake 15 minutes at 350F. Bake 1 hour 15 minutes at 325F. This hot dish freezes well. If you wish to freeze before baking, omit 1 cup of the water and add it when you thaw it out and then bake as directed.
-Margaret Gillespie

Tuna Casserole
1 (6 1/2 oz) can flaked tuna fish
1 (No 3) can peas
1 can cream of mushroom soup (undiluted)
1 cup crackers (crumbled)
2 Tbsp pimiento
1/2 cup evaporated milk
Mix lightly all ingredients in mixing bowl. Place in greased 1 quart casserole. Bake in 425F oven for 20-25 minutes or until top of mixture is golden brown and mixture bubbles, serves 8-10.
-Mrs. Blaine Barker

Crab – Tuna Fondue
1 (7oz) can crab
1 (4oz) can tuna
5 cup French bread (cubed) – (10 – 1″ thick slices)
1 (8oz) pkg Muenster cheese (cubed)
2 Tbsp parsley (chopped)
4 eggs
3 cups milk
3 Tbsp butter (melted)
2 tsp dry mustard
1 tsp onion (grated)
Drain and flake meat. Combine in bowl. Layer 1/3 each of bread, seafood, cheese and parsley into a buttered straight side 6 cup baking dish. Repeat, making 2 more layers. Beat eggs and milk, butter, mustard and onion until blended. Pour over, cover and chill. Bake uncovered until puffed and golden. 350F for 1 hour 15 minutes. (Serves 6).
-Marlys Fast

Ham Vegetable Scallop
1 (10 1/2 oz) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup onion (finely chopped)
2 cups potatoes (diced)
1 cup carrots (sliced)
1 (10 oz) pkg frozen lima beans (thawed)
1 1/2 cup cooked ham (cut in strips)
1/2 cup buttered soft bread crumbs
Parsley
Mix soup and milk; heat to boiling, stirring; add vegetables alternately with ham to fill greased 1 1/2 quart casserole. Sprinkle bread crumbs over top. Bake in moderate oven (350F) 1 hour. Garnish with parsley when served. Makes 6 servings.
-Mrs. Delmer Munkberg

Tater Tot Hot Dish
1 lb hamburger (salted and peppered to taste)
1 medium onion (chopped)
1 cup celery (if desired)
1 box frozen Tater Tots
Brown hamburger, onion, (celery if used). Mix together 1 can cream of chicken soup, 1 can cream of mushroom soup, and 1/4 can of water. Pour this over meat mixture in casserole. Top with tater tots. Bake for 45 minutes to 1 hour in a moderate oven (350F). OPTIONAL: Other additions – 1 can of cream of corn or 1 can of beef soup and 1/2 pkg of frozen mixed vegetables can be added to the above soup mixture.
-Mrs. Milton Melius

Minestrone
1 onion
3 stalks celery
1/2 green pepper
1 clove garlic
1 (16oz) can zucchini
1 (6oz) can tomato paste
2 cups water
1 (10 1/2 oz) can beef consomme
1 stick pepperoni (sliced thin)
salt & pepper (to taste)
basil & oregano (to taste)
1 (16 oz) can pork and beans
1 (16 oz) can butter beans
Saute in oil first 5 ingredients. Add tomato paste and water. Simmer about 10 minutes. Add can of beef consomme. Add pepperoni, sliced thin. Add salt and pepper, basil and oregano to taste. Simmer about 1 hour or more and add 1 can pork and beans and 1 can butter beans. Serve with bread sticks and pass Parmesan cheese.
-Clint Moline

Cheese Souffle
4 eggs
1/4 lb cheese
4 Tbsp flour
1/2 tsp salt
3 Tbsp butter
1 cup milk
Dash cayenne
Melt butter over low fire. Add flour, salt and cayenne; stir until well blended. Take from heat and gradually stir in milk. Cook over low heat, stirring constantly until thick and smooth. Keep heat as low as possible. Add cheese, stir until melted and sauce is smooth; remove from heat. With rotary beater, beat egg whites until stiff but not dry, then beat the yolks until light. Gradually stir cheese sauce into egg yolks and blend thoroughly. Carefully stir cheese sauce into egg yolks and blend thoroughly. Carefully fold mixture into egg whites. Bake in greased casserole in a slow oven (300F) for 1 1/4 hours. Makes 4-6 servings.
-Margaret Gillespie

Chili
1 lb ground beef or more
3 medium onions (diced)
1/4 cup butter or other shortening
2 cans red kidney beans
1 can Hunts tomato sauce or 1 can tomato soup and pinch of red pepper
1/2 tsp salt
Brown onions lightly in butter or shortening. Add ground beef and cook 5 minutes. Add other ingredients. Heat and serve.
-Mrs. L. H. Hedenstrom

Chinese Veal
3/4 cup veal (cubed)
3/4 cup pork (cubed)
Fry in 2 Tbsp fat (or more) with 1/2 chopped onion. Brown well. Remove meat from pan and brown 2 cup celery and a small onion in the fat. Add 3 1/2 Tbsp soy sauce. Place in a casserole 1 cup raw rice plus 1 Tbsp salt. Add vegetables and meat and over all pour 3 1/2 cup boiling water. Bake 1 hour covered and 1/2 hour uncovered at 350F. Serves 4-6.
-Mrs. Russell C. Mills

Chow Mein
3/4 lb veal (diced)
3/4 lb pork (diced)
Brown in 4 Tbsp fat; at the last add 1 onion, sliced and brown slightly. Add:
5 cups water
6 Tbsp soy sauce
1 Tbsp sugar
1 tsp salt
1/4 tsp pepper
Cook until nearly done, then add 1 1/2 bunches celery (cut up) and cook until tender. If desired, add 1 can bean sprouts and 1 can mushrooms. Thicken with cornstarch and flour until the right consistency. Serve on heated Chow Mein noodles with boiled rice on the side. If pressure pan is used, cook meat 8 min at 10 lbs pressure. Reduce pressure. Add celery and pressure again 5 minutes at 10 lbs.
-Mrs. Rene Stadin

Chow Mein Hot Dish
1 lb veal (cut fine)
1/2 lb pork (cut fine)
2 onions (chopped)
1 cup celery (cut up)
2 Tbsp butter
2/3 cup rice (raw)
1 can mushroom soup
1 can chicken soup
2 cups water
4 Tbsp soy sauce
Brown meat, onions and celery in butter. Add other ingredients and bake in large casserole. Bake 2 hours at 325F.
-Mrs. Ed Nagel

Clam Chowder
1/4 lb salt pork
2 medium onions
2 medium potatoes
Cut potatoes and onions and boil in small amount of water. Cut pork in small cubes and fry until light brown. 1 can whole clams (I like the B & M brand), clean and cut same. 1 cup milk and 1 cup light cream. Combine all ingredients. Heat, but do not boil and serve. Salt & pepper to taste.
-Mrs. Ed Nelson

Elk’s Hash
1 can corned beef (broken up)
3 cups boiled potatoes (diced)
3 cups rich white sauce flavored with onion, celery, salt and chipped or diced parsley
Sauce should be medium thick. Combine in casserole, sprinkle with grated cheese and bake at 350F until it bubbles.
-Dorothy Davis Willette, Mrs. R. B. Gillespie

Corned Beef Dinner
1 (6oz) pkg macaroni
1 (12 oz) can corned beef
1/4 lb American cheese (cubed)
1 (10 1/2 or 11 oz) can condensed cream of chicken soup
1 cup milk
1/2 cup onion (chopped)
3/4 cup buttered bread crumbs
Cook macaroni in boiling, salted water; drain and rinse. Combine remaining ingredients, except bread crumbs and alternate with  layers of macaroni in greased 2 quart casserole. Top with 3/4 cup buttered crumbs. Bake in moderate oven (375F) 1 hour. Garnish with parsley and olive slices. Serves 6-8.
-Mrs. Douglas Morell, Mrs. Everett Holt

Jambalayah
Fry together:
6 slices bacon (diced)
1/2 cup (1/8 lb) diced, cooked ham
Add, then brown:
2/3 cup celery (diced)
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
Add:
1 small can tomato soup
1 Tbsp catsup
1 Tbsp Heinz Worcestershire sauce
1/2 cup water
Simmer 10 minutes, then add 2 cups (1/2 lb) fresh or canned shrimps. Continue simmering 20 min. Season to taste with salt. Serve over rice ring made as follows: Put cooked rice into a well buttered ring mold. Pour over 1/4 cup melted butter. Set in a pan of hot water and place in a moderate oven 30 minutes. When ready to serve remove from oven, loosen edges and turn carefully onto platter and pour the Jambalayah over the rice ring.
-Mrs. George Roadfeldt

Mock Chicken Casserole
4 Tbsp shortening
4 Tbsp flour
2 1/2 cup milk
Salt & pepper
1 (3oz) pkg potato chips
1 can tuna fish
1/2 cup mushrooms
Make white sauce of the shortening, flour, milk and seasonings. Cook until thick. Crush potato chips and flake fish. Combine everything, saving a few chips for the top. Pour into greased casserole. Sprinkle with remaining potato chips. Bake in moderate oven, 350F about 30 minutes, or until top is brown. Serves 4.
-Mrs. R. B. Ernst

Mock Chow Mein
3/4 lb veal
3/4 lb pork steak
1 onion
2 cups celery
1 small can mushrooms or mushroom soup
4 Tbsp soy sauce
1 cup rice
2 tsp salt
3 1/2 cups hot water
Pour hot water over rice. Let stand while preparing rest of dish. Fry cubed meat, onion and celery in 2 Tbsp butter and add to remaining ingredients. Bake 350F for 1 1/2 hours. Stir occasionally and add more water if necessary.
-Mrs. George Roadfeldt

Noodle Hot Dish
1 lb ground beef
1 cup onions
1 cup celery
1 can chicken soup
1 can mushroom soup
1 can milk
6 oz pkg egg noodles (uncooked)
1/4 lb salted cashew nuts
Brown meat. Add diced onions and celery. Mix all ingredients and bake in moderate oven 1 1/2 hours. Serves 6-8.
-Mrs. Harold E. Peterson

Sukiyaki
Cook 2 minutes in heavy fry pan:
2 Tbsp shortening
1 cup onions (sliced)
1 Tbsp sugar
1/4 cup soy sauce
Add 1/2 cup each: carrots, pineapple and celery, shredded. Add 1 cup veal or pork, either raw or leftover, cut up in strips. Cook until tender.
-Mrs. D. O. Bodien

Tuna Fish and Wild Rice Hot Dish
Wash thoroughly 1/2 cup of wild rice, then boil until done. Add 1 can tuna fish, 1/4 green pepper, sauteed in butter, 1 cup thick creamed sauce. Put in casserole, cover with buttered bread crumbs and bake.
-Mrs. Henry Hansen of Isanti, Minnesota

Tuna Cheese Hot Dish
Spread several slices of bread with butter. Lay buttered side down in casserole, (to cover bottom). Cover with 1/2 lb grated mild cheese and 1/2 can tuna. Place another layer bread. Place another 1/2 lb cheese and remainder of tuna. Mix 4 eggs, salt and 2 cups milk. Pour over the above. Let stand in refrigerator overnight. Bake 1 hour. Serve with mushroom soup diluted with milk as a sauce.
-Mrs. R. M. Moberg

Tuna Loaf
1 can mushroom soup
3/4 cup milk
3 egg yolks (beaten)
1 can tuna (1 cup)
1/4 cup blanched almonds
1/4 pkg Chow Mein noodles (about 2 oz)
3 egg whites (beaten)
Mix mushroom soup, milk, egg yolks, tuna and Chow Mein noodles together. Fold in egg whites. Sprinkle almonds on top. Bake in greased 8 inch pan for 35 minutes oven 350F. Put sliced mushrooms in white sauce and pour over hot dish when served. Recipe serves 8.
-Mrs. R. B. Gillespie

Tuna Pie
1 can tuna
1/2 cup cooked peas
1 cup cooked carrots (diced)
2 cups thick white sauce
Make your sauce and fold vegetables into it. Fold into the flaked tuna. Pour into buttered casserole and cover the top with mashed potatoes. Dot with butter and bake until golden brown.
-Mrs. John Gunderson

Yummy Hot Dish
Combine 2 lbs ground beef, seasoned with salt and pepper, 1 can tomato soup. Put in bottom of baking dish. Add 1 layer of each of the following: onions, celery, potatoes sliced raw; pour 1 can cream of mushroom soup and 1/4 cup milk on top. Bake 350F 1 hour or until vegetables are done.
-Mrs. George Starr

Scandinavian Porridge

Flotegrod (Cream Porridge)
Either soup or sweet cream may be used, although sour cream is somewhat better. Place amount of cream desired in kettle and let come to boil. Add enough flour to make a medium thick mush. (Use 1/2 cup flour for each cup of cream.) Stir continuously to prevent scorching. As butter rises to surface pour it off and save. Keep stirring until no more butter can be obtained. Then add more flour, making a very thick mush. Beat well. Thin to desired consistency by adding scalded milk, beating until smooth. Add salt to taste and also a little sugar. Serve with melted butter obtained when cooking the mush. Sprinkle with sugar and cinnamon to taste.

Rommegrot (Sweet Cream Porridge)
4 cups sweet cream
2 cups flour
4 cups milk, scalded
1/2 cup sugar
1 tsp salt
Method: Put cream into heavy sauce pan and boil for 10 minutes; sift flour into cream very gradually to prevent lumps from forming. Continue cooking over moderate heat, stirring to bring out butterfat; remove butter as soon as it forms and put into small pan to keep warm. Add a little more flour to the “grot” and when well mixed add scalded milk gradually, stirring until mixture is smooth. Add salt and sugar and cook about 10 minutes more. Serve hot with drawn butterfat, sugar and cinnamon.

Floisgrod (Milk Porridge)
6 Tbsp butter
1 cup flour
3 cups sweet milk
Pinch of salt
Method: Melt butter in saucepan over low heat, add flour and salt and stir until well blended. Add the milk gradually, stirring continuously until smooth. Cook until thick, then serve hot with sugar, butter and cinnamon.

Kjernmelk Grod (Buttermilk Porridge)
Use fresh buttermilk in any quantity desired. Put in kettle and bring slowly to a boil. Let simmer over a slow fire while gradually adding the sifted flour and a little salt. Stir continuously,. Cook until smooth and thickened and until flour is cooked. Serve hot with butter, sugar and cinnamon.

Risenmel Grod ( Rice Flour Porridge)
1/2 lb rice flour
1/2 tsp salt
5 cups milk
2 Tbsp shredded almonds
Method: Scald 4 cups milk. Blend rice flour and 1 cup cold milk until smooth. Add gradually to scalded milk, stirring continuously. Add salt and almonds. Cook in double boiler 30 minutes. Serve hot with butter, sugar and cinnamon.

Risengryn Grod (Rice Porridge)
6 Tbsp rice
4 cups milk
1/2 tsp salt
1/2 cup sweet cream, scalded
1 Tbsp sugar
Method: Wash rice well. Scald milk, add rice and salt. Cook in double boiler until done, adding more milk if porridge gets too thick. When rice is done add cream and sugar. Serve hot with sugar, cinnamon and melted butter.

Flotegrot Med Risengryn (Cream Porridge with Rice)
3/4 cup rice
1 quart milk
1/2 tsp salt
2 cups sweet cream
Flour, enough to thicken porridge (about 1/2 cup)
Method: Wash rice then cook in milk until done, stirring frequently. Put cream on to boil and add flour very gradually until thick as for porridge Stir continuously to present lumps from forming. Cook over low heat; remove butter as it forms and place in separate bowl. Add a Tbsp of water to help bring out more of the butter fat. Add mixture to cooked rice and add salt to taste. A little sugar may also be added, if you wish. Serve hot with butterfat, sugar and cinnamon.

-Julie Peterson Tufford’s Original Scandinavian Recipes
P O Box 12224
Minneapolis, MN 55412
Edition 1983 (33rd printing)

Various Scandinavian Recipes

Brom (Brown Cheese)
2 quarts buttermilk
4 Tbsp flour
1/2 cup brown sugar
Method: Cook buttermilk until it begins to curdle, add flour slowly to thicken, stirring continuously. Add sugar and cook until thick and brown. Stir frequently. This is a brown cheese like “prim-ost”. Delicious served on brown bread.

Filled Egg Souffle
5 eggs, separated
1 cup rich milk
Salt & pepper
3 Tbsp butter
4 Tbsp flour
Method Make a cream sauce with butter, flour and mil; cool slightly and add 1 egg yolk at a time, beating well after each addition. Fold in the stiffly beaten egg whites. Grease a tube pan with butter, sprinkle the sides and bottom with fine bread crumbs, and pour egg mixture carefully into pan. Place pan in a dish of warm water and bake 20 minutes at 350F. Insert pan on a platter and fill center of souffle with creamed chicken, shrimp or other filling as desired.

Fiskeboller (Fish balls)
Remove scales from a good sized pickerel or other fish, then clean and skin. Remove all bones. Grind very fine, season with salt, pepper and a dash of nutmeg. Mash with wooden potato masher, adding a little sweet cream until mixture is of the right consistency to form into balls. Boil the skin and bones of fish in a small amount of water, then strain and use this liquid to boil the fish balls in. Boil fish balls 20 minutes, then remove from kettle and brown in butter. Make a medium thick white sauce, season with salt and pepper, pour over fish balls and serve.

Flodbonke
Put 2 quarts whole milk in a pan and set aside in warm place to sour. Do not remove the cream. When milk is sour and thick put in the refrigerator until cold. When ready to serve, sprinkle with crushed “Kavring” (rusks), sugar and cinnamon. Serve in individual dishes, adding more cream, either sweet or sour as desired.

Lingonberries
1 quart lingonberries
2 1/2 cups apples
1 1/2 cups sugar
Water
Method: Cook apples in small amount of water until nearly tender, add sugar and lingonberries and cook until thickened, about 10 minutes. Serve hot or cold. Often served with Swedish pancakes.
Lingonberries or mountain cranberries are grown largely in Sweden, Norway and Newfoundland. They have a sour taste resembling the cranberry,but are more acid and astringent. They come packed in water and are unsweetened. This water may be drained off, equal parts of sugar added, and boiled 5 minutes. Add the berries and bring to a boil. Serve plain with Swedish Dumplings or serve as a dessert with berries folded into whipped cream and topped with fine bread crumbs.

Molsa (Norwegian Cream)
Place 3 quarts rich sweet milk in kettle; when it comes to a boil add 3 cups sour milk and 1 cup sour cream mixed together, to curdle it.Cover the kettle and let it cook gently for 3-4 hours. Then make a thickening of 1/2 cup flour and water, 1/2 cup sugar and 2 egg yolks. Add this thickening to the milk mixture and let cook for a few minutes more. Pour into a bowl and serve cold. Very good eaten as is, or with bread and butter.

Molje (Broth with Flatbread)
Select a rich fatty beef bone. Crack the bone to get benefit of the marrow flavor. Cook in salted water until done, then skim off fat. Pour broth over flat bread, broken into small pieces and serve piping hot in individual dishes.

Harve Kjoks (oatmeal crackers)
2 1/2 cups oatmeal
2 cups flour
1 cup milk
6 Tbsp shortening
2 tsp baking powder
1 tsp salt
Method: Combine all ingredients. Roll dough fairly thin, cut with cookie cutter and bake in moderate oven. Serve with butter. A delicious cracker.

Norwegian Spun Sugar
2 cups sugar
1 cup boiling water
1/2 tsp cream of tartar
Method: Mix and boil, without stirring, to the hard boil stage. Remove from fire at once; set pan in cold water until syrup strips boiling; then put syrup pan into pan of hot water. Be sure to keep syrup warm or it will get too hard. Dip spoon in syrup to make a thread, then wind thread quickly around a water glass. Remove and place on plate. This spun sugar can be made into nests or into any shape you desire, if molded while still warm, or it can be chopped up. THe finer the thread can be spun, the better will be the finished product. Spun sugar is a popular garnish for desserts.

Swedish Cheese Straws
1 cup flour
1/2 cup butter
1 cup grated cheese
1/2 tsp baking powder
Method: Combine ingredients, using pastry blender or 2 knives. Add 3 Tbsp ice cold water and mix to a paste. Form into strips on cookie sheet, using bar plate of cookie press. Bake 10 minutes in hot oven – 425F.

Potet Kage (Potato Cakes)
6 potatoes
2 tsp salt
Flour
Method: Boil potatoes until done, then mash finely and let cool. Add salt and flour enough to make a stiff dough; mix well. Form into cakes the size of a large pancake and about 1/4″ thick. Fry on top of cook stove or on a pancake griddle until well done. Turn cakes so they will bake evenly on both sides. Serve with butter and syrup or butter only, as preferred. May be eaten hot or cold.

Red Sous (Red Sauce)
1 cup tart fruit juice
1 cup water
1 1/2 Tbsp cornstarch
1/2 cup sugar
Method: Put fruit juice and water on to boil. Mix cornstarch and sugar with a little cold water and add slowly to the boiling liquid. Stir until smooth. Cook for a few minutes, then remove from fire and let cool. Very good served on custards or puddings.

Citon Sous (Lemon Sauce)
1/2 cup sugar
1 Tbsp Tbsp cornstarch
1 cup boiling water
1 egg, well beaten
3 Tbsp lemon juice
1 tsp butter
Method: Combine sugar and cornstarch; add boiling water slowly, stirring continuously until smooth. Bring to a boil. Add slowly to lemon juice and egg mixture, stirring until well mixed; return to fire and cook until thickened and smooth. Remove from fire and add butter. Cool and serve on puddings or on sliced fruit cake.

Vanilla Sauce
1/2 cup sugar
1 Tbsp cornstarch
1 tsp vanilla
2 Tbsp butter
1 cup water
Few grains of nutmeg
Method: Combine sugar and cornstarch, add water and butter and cook in double boiler for 20 minutes, stirring frequently until smooth and thickened. Add vanilla and nutmeg if desired. Cool. Serve with carrot pudding.

Sil Salat (Herring Salad)
1 1/2 lbs salt herring
2 large boiled potatoes, cubed
4 cooked beets, cubed
1 cup cooked veal or beef, diced
1 pared apples, cubed
1 Tbsp finely chopped Bermuda onion
1 dill pickle, diced
Method: Soak herring in cold water 24 hours, then skin and bone. Cut herring in small pieces and combine with rest of ingredients. Add dressing and place in a large bowl lined with lettuce. Garnish with sliced beet pickles, sprigs of parsley or sieved hard cooked egg yolks.
Dressing:
1 cup whipping cream
3 tsp sugar
2 Tbsp vinegar
1/4 tsp salt
Dash of pepper
Whip cream and add other ingredients. Sour cream may be used for the dressing instead of the sweet cream, if desired. Season to taste.

Scandinavian Summer Salad
2 cups crabmeat
2 apples, diced
2 hard boiled eggs, chopped
2 cups diced potatoes
Salt & pepper
1 Tbsp minced onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup seedless raisins, scalded
Method: Combine all ingredients lightly and serve with a dressing of 1 cup mayonnaise mixed with 1/2 cup whipped cream and 1 tsp lemon juice. Chill overnight.

Lax Salat (Danish Salmon Salad)
1 can salmon (1 lb)
1 cup diced cucumber, peeled
1 cup chopped tomato
Salt & pepper
1/4 cup French dressing
1/3 cup sour cream
2 Tbsp chopped fresh dill
Method: Drain and flake salmon. Combine with other ingredients and chill thoroughly before serving.

Sildesalat (Herring Salad)
3 salt herring
3 potatoes, boiled
2 beets, boiled or pickled
3 tart apples, peeled
Method: Soak herring over night. Dry and remove skin, bones and waste. Cube herring, potatoes, beets and apples. Dice celery and pickle. Just before serving combine all ingredients lightly with salad dressing.
Salad Dressing:
Yolks of 2 hard cooked eggs, minced
1/2 cup salad oil
1/2 tsp dry mustard
1/2 Tbsp sugar
4 Tbsp vinegar
1/4 tsp salt
1/4 tsp white pepper
Yolks of raw eggs
Garnish with sliced hard cooked eggs and pimiento strips.

Bruna Bonor (Swedish Brown Beans)
2 cups brown beans
1/4 cup brown sugar or syrup
2 Tbsp vinegar or lemon juice
1 Tbsp butter
1 tsp salt
1 stick cinnamon – optional
Method Wash beans and soak overnight. Drain. Put on to boil in cold water and simmer until tender (about 3 hours), adding more hot water if necessary. When done add rest of ingredients. Serve hot. This is a favorite Swedish dish and is often served at the Smorgasbord.

Baked Beans
4 cups navy beans
1/2 lb lean salt pork
1 onion
1 tsp salt
2 Tbsp catsup
1/2 tsp mustard
1 cup brown sugar
Method: Wash beans and soak overnight. Drain. Add water and cook about 15 minutes. Turn into bean pot in which has been placed the onion and salt pork. Add rest of ingredients and enough hot water to cover. Cover container and bake in slow oven several hours until tender, adding more water whenever necessary. Do not stir the beans. Uncover during the last hour of baking and bring pork to the surface to brown.

Danish Creamed Potatoes
5-6 strips bacon, diced
1 medium size onion, minced
2 cups milk
2 cups boiled potatoes, cubed
Flour to thicken
Salt & pepper
Method: Brown bacon and onion in skillet, then add milk and boil for a minute or so. This adds to the flavor. Then add potatoes. Make thickening of flour and a little milk, add to the potatoes and cook until done. Season as desired. Chives or parsley may be added for color.

Rotemos (Mashed Rutabagas)
Cook rutabaga until tender, then drain. Add half as much boiled potatoes and mash together until light and fluffy. Add a little sweet cream and butter; season to taste. Keep hot until ready to serve.

Sur Kaal (Norwegian Cabbage)
1 small head red cabbage
1 small head green cabbage
1 Tbsp butter
2 Tbsp flour
1 tsp salt
1 1/2 tsp caraway seed
2 cups water or meat broth
1/4 cup vinegar
1/4 cup sugar
Method: Slice cabbage fine and alternate layers of read and green cabbage in kettle. Between layers sprinkle seasonings, flour and butter; cook over low heat until cabbage is tender. Add more liquid if necessary. Just before removing from heat, add vinegar and sugar; stir well. May be served either hot or cold.

Rice and Rutabaga Souffle
1 cup cooked rice
2 cups cooked and mashed rutabaga
2 eggs
1 Tbsp butter
1/2 cup milk
1 tsp sugar
Salt & pepper
Dash of nutmeg
Method: Beat eggs separately; combine all ingredients except egg whites and mix lightly. Fold in beaten egg whites and turn mixture into buttered casserole. Bake in moderate oven.

Glazed Parsnips
Pare parsnips, cut in halves lengthwise and cook in boiling salted water until tender. Drain. Arrange parsnips in skillet, brush with melted butter and sprinkle brown sugar over all. Brown on both sides. Serve hot.

Danish Pickles (Green Tomato Spice Pickles)
10 lbs medium green tomatoes
1 quart vinegar
1 box whole cloves
8 cups sugar
Method: Peel tomatoes and boil in salt water until barely tender, drain and stick 2 or 3 whole cloves into each, depending on size. Make a syrup of the sugar and vinegar by boiling together until thickened. Pour syrup over tomatoes and let stand over night. In the morning bring all to a boil and seal hot in sterilized jars.

Beet Pickles
Cook beets until tender. Slip skins and slice if beets are large. Place in clean hot jars, cover with boiling syrup and seal.
Syrup
1 cup sugar
1 pint vinegar
Few whole cloves

Beet Relish
1 quart cooked beets
1 quart raw cabbage
1 cup grated horseradish
2 cups sugar
1 Tbsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
Vinegar
Method: Chop beets and cabbage fine, add rest of ingredients and cover with vinegar. It is then ready to serve.

Pickled Eggs
Boil eggs until hard then cover with pickled beet juice. Cover and store in refrigerator for 24 hours or more before using. Slice and use as garnish for various dishes. Very colorful for the Smorgasboard table.

White Sauce for Lutefisk*
2 Tbsp butter
2 Tbsp flour
1/4 tsp salt
1 cup milk
Dash of pepper
Method: Make a white sauce and add seasonings to taste. For variation, add a teaspoon of prepared mustard to sauce.
*Lutefisk is a cod fish that has been preserved in lye. You need to soak it before you cook it to rehydrate the fish. The Italians import a more modern form of this from Norway. They call their recipe Baccala.

Skyr (Icelandic Dessert)
4 quarts sweet milk
12 drops rennet
3 eggs, well beaten
1/2 cup sour cream
2 Tbsp sugar
Method: Scald milk, cool until lukewarm, add rennet and mix well. Combine rest of ingredients and add to milk, stirring until well blended. Set in a warm place for 24 hours. Strain through cheese cloth to remove whey; drain until fairly dry. Remove curd, season with sugar, add a little cream and beat until smooth. May be flavored with almond or vanilla, if desired.

Krokano or Krokaner (Swedish Cookies)
3/4 cup sugar
3/4 cup butter
Flour
3 tsp baking powder
3 eggs
Method: Cream butter and sugar; break eggs into a cup and add enough water to fill cup. Add to creamed mixture; sift baking powder with 2 cups flour and add. Add more flour if necessary so dough can be rolled out thin. Cut in strips about 1 1/2 to 2″ wide and 4″ long. Bake on Krokaner forms in moderate oven until light brown.
The early improvised Krokaner forms were made of 6″ stove pipes, cut in half lengthwise. The Krokaner were laid over the pipes and baked in this fashion, thus making a curved cookie. They were cut in two after baking. These cookies may also be frosted, if desired.

Potet Kager (Potato Pancakes)
1 quart grated raw potatoes
4 eggs
1/2 cup rich milk
2 tsp salt
1/2 tsp baking powder
1/4 cup flour
Method: Separate yolks from whites of eggs; combine all ingredients except egg whites and mix well. Beat whites of eggs until stiff and fold into potato mixture. Fry like pancakes on buttered griddle. Serve with butter and syrup or jam.

Corn Pancakes
4 eggs
3 Tbsp melted butter
1 1/2 cups milk
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
3/4 cup cream corn (canned)
Method: Beat egg whites until stiff. Add sugar. Mix dry ingredients and add to beaten yolks. Add milk and corn. Fold in egg whites last. Fry until golden brown.

Agga Kaka (Swedish Pancakes)
4 eggs
2 cups milk
1/2 cup flour
1/2 tsp salt
1/2 cup sugar
Method: Beat eggs, add milk and dry ingredients and beat well. Pour one half of batter into a hot buttered frying pan; use a knife to puncture batter over entire pan. Cook until brown on under side invert pancakes on a plate, butter frying pan again and brown on under side. Serve hot with jam. This makes 2 large pancakes. Serves 4.

Potet Suppe (Potato Soup)
7 slices bacon, diced
1/2 cup minced onion
5 cups finely diced potatoes
4 cups milk
Celery salt
Dumplings:
1 egg, beaten well
1/2 cup flour
1/2 tsp salt
Pepper
Method: Fry bacon until nearly done, add onion and cook until clear. Add potatoes, cover tightly and cook 10 minutes, then add milk. Bring to a boil and add small dumplings. Add seasonings and continue cooking over low heat for 20 minutes. Thin with hot milk if necessary.

Flesk Pankaker (Pork Pancakes)
2 eggs, separated
2 cups milk
1/4 lb salt pork
1 1/2 cups flour
1/4 tsp salt
Method: Beat egg yolks; add milk, flour and salt. Beat until smooth; fold in stiffly beaten egg whites last. Dice pork and fry until light brown. Pour batter over pork and bake about 45 minutes at 375F. Serve at once with butter and marmalade.

Sweet Sauce
3 egg yolks
2 Tbsp sugar
1 cup light cream
1 cup milk
1 Tbsp flour
1 Tbsp butter
1/2 tsp almond extract
Method: Beat yolks well, add sugar; combine with butter and flour in top part of double boiler. Add gradually the milk and cream and cook over boiling water until mixture is thickened. Stir constantly until smooth. Remove from fire and add flavoring.

Pork Sausage Patties
2 lbs fresh pork
2 tsp salt
1/4 tsp pepper
1/4 tsp sage
1/8 tsp thyme
2 eggs
Method: Grind pork fine, combine all ingredients and mix thoroughly. Form into patties and fry until brown. Very good served with pancakes or waffles.

Sylte (Head Cheese)
2 lbs beef shank
2 lbs pork shank
2 lbs veal shank
1 veal tongue
1 veal heart
2 onions
8 whole allspice
Salt & Pepper
Method: Place all ingredients in large kettle and cover with water. Simmer until well done. Remove meat and cut in small pieces. Strain stock, add meat and seasonings to taste and bring to a boil. Pour into loaf pans and chill. Slice and serve. Very good with Flat Bread or as a sandwich spread.

Potet Gnochts (Potato Dumplings)
2 lbs potatoes
2 egg yolks
2 whole eggs
1 Tbsp butter
2 Tbsp flour
1 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
Method: Peel, cook and mash potatoes. Cool. Add rest of ingredients, mix well and form into a stiff dough. Make dumplings the size of an egg and drop into boiling water; simmer gently about 1/2 hour, then carefully remove from kettle. Put rolls into buttered baking pan, sprinkle with grated cheese and pour 1/2 cup of melted butter over all. Brown in moderate oven about 15 minutes.

Kjod Boller (Danish Dumplings for Soup)
1/2 lb beef
1/2 lg lean pork
1/2 cup cornstarch
1 cup cream
1 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
Method: Grind meat twice and combine with rest of ingredients, beating until thoroughly blended. Form into small dumplings, drop into hot soup, cover and cook until done.

Rogmunkar (Potato Pancakes)
6 raw potatoes
2 eggs, well beaten
3 Tbsp melted butter
1 tsp salt
1/8 tsp pepper
4 Tbsp flour
1/4 tsp baking powder
Method; Peel potatoes and soak several hours in cold water. Then grate potatoes and drain off liquid that forms. Combine grated potatoes with rest of ingredients. Drop by spoonful on hot buttered griddle, spread to form small cakes. Brown on both sides. Do not stack pancakes, but serve at once as they should be crisp.

Norwegian Potet Kumpa
4 or 5 raw potatoes
1/2 cup uncooked rice
1 cup flour
1 tsp salt
2 cups cubed lean salt pork
1/2 tsp allspice
1 cup raisins or (1/2 cup chopped onion can be used instead, if preferred)
Method: Peel and grate potatoes, pour off some of liquid, stir in rice, flour, seasonings and raisins. Brown salt pork and add to rest of ingredients. Pack mixture into small cloth bags, filling them 3/4 full, and tie at very end so as to give room for expanding rice. Place in kettle, cover with water and cook slowly for three hours. Cool. When on both sides. Serve hot with syrup.

Lever Posteij (Danish Liver Loaf)
1 lb liver
1 lb lean pork
6 anchovy fillets
2 Tbsp grated onion
3 eggs, separated
1 1/2 cups cream
1/4 cup flour
1 Tbsp sugar
1 tsp salt
1 tsp white pepper
1/2 tsp ginger
Method: Wipe liver with damp cloth. Grind liver, pork and onions together four times. Beat egg yolks, add cream and flour and beat until smooth. Add gradually to liver mixture, beating thoroughly, then add seasonings and beat until well blended. Fold in stiffly beaten egg whites and pour into mold lined with thin slices of salt pork. Fill mold three-fourths full. Cover with heavy wax paper or foil and place in pan of hot water. Bake at 300F for 1 1/2 hours.

Appelsin Brod (Orange Bread)
3 cups flour
1 tsp salt
4 tsp baking powder
3/4 cup sugar
3/4 cup chopped nuts
1 egg, well beaten
1 1/4 cup milk
1/4 cup orange juice
1 Tbsp grated orange peel
3 Tbsp melted shortening
Method: Sift dry ingredients together. Combine all ingredients lightly, stirring until blended. Pour into greased loaf pan, lined with wax paper and let stand for 15 minutes. Bake 1 hour at 350F.

Lussekusser (Swedish Rolls)
1 cake compressed yeast
1/4 cup lukewarm water
1 tsp sugar
1 cup milk, scalded
1/2 cup butter
1/2 cup sugar
1 tsp salt
1 tsp ground saffron
4 cups sifted flour
3 egg yolks
1/2 cup raisins
1/4 cup chopped almonds
Method: Dissolve yeast in water and add a teaspoon sugar. Add sugar, shortening, salt and saffron to scalded milk. When lukewarm add 1 cup flour, eggs and yeast and beat thoroughly. Add rest of flour and raisins. Knead to a smooth dough, place in greased bowl, cover and set in warm place to rise until double in bulk. Pinch off pieces of dough with buttered hands and form into rolls, curving ends to the right. Make rolls small, about 1 1/2 – 2″ in length. Place two rolls together, one on top of the other, crosswise. Let rise in warm place until light. When ready to bake, brush tops with eggwhite well beaten with a little water. Sprinkle with chopped almonds and sugar. Bake 12-15 minutes at 375F.

Swedish Limpa
1 1/3 cups molasses and syrup
1 1/3 cups brown sugar
5 cups water
2 tsp anise seed
2 tsp fennel seed
2 Tbsp salt
4 Tbsp lard
4 Tbsp orange rind
Method: Combine ingredients listed above and boil hard for 5 minutes. Let cool to lukewarm and add 2 cakes compressed yeast and 1 cup warm water. Add 8 cups rye flour and beat thoroughly. Cover and let rise overnight. In the morning add 14 cups white flour and knead thoroughly. Let rise again in warm place for about 2 hours. Shape into 5 round loaves, let rise 30-40 minutes. Then bake about 1 hour at 350F.

Sot Kaker (Almond Sweets)
2 cups unsalted butter
1 lb powdered sugar
3 tsp finely cooked baker’s ammonia
4 cups sifted flour
1 tsp vanilla
1/2 lb blanched almonds, ground
Method Cream butter, add sugar and cream until well blended. Add finely crushed baker’s ammonia to flour and work into butter mixture with vanilla and almonds. Mix until very smooth. Make into small balls and place 2″ apart on cookie sheet. Bake at 3ooF for 12 minutes. The cookies should be be brown. The baker’s ammonia, purchased at a drug store, will puff the cookies and make them hollow with a crunchy shell.

Norske Mandel Kager (Norwegian Almond Cookies)
2 1/2 cups flour
1/8 tsp salt
1 tsp ground cardamom
1 cup butter
3/4 cup sugar
1 egg
2 Tbsp milk
1 cup unbleached almonds, ground
Method: Sift flour with salt and cardamom. Cream butter and sugar until very light then beat in egg and milk. Add flour and ground almonds and mix until smooth. Put into cookie press and make cookies into shapes desired. Bake 10-12 minutes at 350F.

Struvor
3 egg whites
1 egg yolk
1/4 cup sugar
1 tsp grated lemon rind
1/4 tsp salt
3/4 cup flour
Method: Beat egg whites until stiff. Combine egg yolk and sugar and beat until smooth. Add lemon rind and salt. Combine with beaten egg whites stir in enough flour to make a smooth thin batter. Pour mixture into funnel made from stiff paper with a small opening cut at the end. Squeeze butter in a small stream into a kettle of hot fat 370F, spreading butter back and forth to give a lacy effect. The crullers will spread, so for best results fry only one at a time. Turn crullers once and when a delicate brown, remove carefully, drain on brown paper and quickly form into a crescent over a rolling pin. Dust with powdered sugar. 20 struvor.

Wels Kringle
1/2 cup butter
1 cup flour
1-2 Tbsp milk or water
1/2 cup water
1/4 cup butter
1/2 cup flour
2 eggs
Method: Cut shortening into flour with pastry blender. Moisten with just a little milk or water. Roll out quite thin and cut into strips about 4″ wide. Arrange in circles or in the shape of a Kringle on cookie sheet.
Bring water to a boil, add butter and when melted add flour and cook until mixture forms a ball. Cool. Beat in eggs one at a time until very smooth. Put dough in cookie press, using star form at tip. Zigzag dough over pastry. Bake 30 minutes at 450F, then turn off heat, open oven door slightly and leave in oven another half hour to set puff dough. Remove from oven and drizzle Confectioner’s frosting over Kringle. Cut in strips for serving.
Frosting
1 cup confectioner’s sugar
3 1/2 Tbsp boiling water
1/2 cup ground walnuts
1/2 tsp almond flavoring
1/2 tsp rum flavoring
Stir sugar into boiling water, add rest of ingredients and mix until smooth.

Svedsker Torte (Prune Tart)
1 1/8 cups chilled butter
2 1/4 cups flour
1/2 cup ice water
Method: Cut one half of the butter into flour, using a pastry blender. Add water and mix to a stiff dough. Shape into a ball and knead until smooth and elastic, about 5 minutes. Cover and let rest 20 minutes. Roll out dough to 1/2″ thickness on lightly floured board. Spread chilled butter over half of dough and fold the other half over it. Seal edges together. Roll out and fold again. Wrap in wax paper and chill 1 hour. Repeat process two more times work quickly and keep dough as cold as possible. Divide dough into three parts, roll out to fit 9″ layer cake pans. In one layer cut out small rounds or other figures. Chill before baking. Place in layer cake pans, prick dough with fork, and bake in hot oven for 6 minutes at 450F. Finish baking in slow oven 300F until lightly browned and crisp.
Just before serving, spread one layer with a vanilla cream filling, then with sweetened cooked prunes, which have been put through a sieve, then with a layer of whipped cream, sweetened. Place a second layer over this and repeat process. On top of this put the third layer with the cutout holes the filling can be seen through the holes. Spread powdered sugar over all. Cut in wedges for serving.

Snippe Kage (Nut Bars)
2 eggs, beaten
2 cups brown sugar
1 Tbsp melted butter
1 tsp vanilla
1/4 tsp salt
1 cup flour
1/2 tsp soda
1 cup chopped walnuts
Method Combine all ingredients and spread on greased cookie sheet. Bake 20 minutes at 350F. Cut in bars while warm and sprinkle with powdered sugar.

Smor Kager (Butter Cookies)
1 cup butter
1 cup powdered sugar
1 egg
2 1/2 cups flour
1 cup red & green cherries, chopped
1 tsp vanilla
Method: Combine sugar, butter, egg and vanilla and cream until smooth. Add flour and cherries, knead and form into a roll chill. Slice and bake 12 minutes at 325F. A colorful and tasty Christmas cookie.

Kanel Stenger (Cinnamon Sticks)
1 1/2 cups butter
2 cups sugar
3 eggs
5 1/2 cups flour
1 tsp cinnamon
Method Cream butter and sugar well, add eggs and beat until smooth. Add flour and cinnamon and knead well. Chill. Roll out quite thin and cut in strips with pastry cutter. Sprinkle with a mixture of sugar and cinnamon. Bake until light brown and crisp at 325F.

Mandel Terter (Almond Tarts)
2/3 cup butter
1/2 cup sugar
1 egg yolk
1 1/2 cups flour
1/4 tsp almond extract
1/2 cup blanched almonds, grated
Method: Cream butter and sugar thoroughly; add rest of ingredients mixing well. Chill. Butter Sandbakkels tins, press small pieces of dough about 1 Tbspul into tins. Bake about 10 minutes at 325F. Cool in tins, then unmold. Handle carefully as they break easily. Serve plain or filled with preserves and whipped cream.

Rom Budding (Danish Rum Pudding)
3 egg yolks
1/4 tsp salt
6 Tbsp sugar
3/4 cup milk
1 Tbsp gelatin
1 cup whipping cream
1 tsp rum flavoring
Method: Dissolve gelatine in 3 Tbsp cold milk. Scald rest of milk in top of double boiler. Beat egg yolks and salt until light, add sugar gradually, continue beating until fluffy. Stir milk slowly into egg mixture then put back in double boiler and cook until mixture coats a spoon. Remove from heat, add dissolved gelatin slowly and mix well. Add flavoring. Fold in whipped cream and pour into a wet mold to chill. Serve with sweetened berries or other fruit.

Jordbaer Grot (Strawberry Fluff)
6 cups strawberries
1 cup sugar
3 Tbsp minute tapioca
1/2 tsp salt
1 egg white
Method: Add three-fourths cup sugar to 2 cups berries. Let stand 15 minutes. Crush berries, measure and add water to make 2 1/2 cups. Cook in double boiler, add tapioca and salt and cook until clear. Cut rest of berries in halves and sprinkle with 1/4 cup sugar. When tapioca mixture is cool, fold in stiffly beaten egg white and rest of berries. Chill.

Kranse Kaka* (Norwegian Wedding Cake)
1 cup butter
1 cup powdered sugar
2 egg yolks
2 1/2 cups sifted flour
1 tsp almond flavoring
1/2 cup almond paste
Method: Sift powdered sugar, add to butter and cream thoroughly. Beat in egg yolks. Stir in flour, flavoring and almond paste. Mix until very smooth. Put dough in cookie press and force onto greased cookie sheet. Form, into circles, making each circle smaller and smaller. Bake at 350F until a delicate brown. Cool. Frost with almond flavored butter frosting or confectioner’s sugar frosting.
*Kranse Kaka is often served at weddings. The circles of dough are baked, cooled and stacked to form a huge pyramid, then an almond flavored frosting is drizzled over all. The rings are broken into cookie size pieces and served to guests, much as a wedding cake might be cut up. It is also served at wedding anniversaries and then the Kranse Kaka is made into as many rings as there are years to be observed. (Blogger: Aunt Vera used to make this for cousins parties.)

Lefse
2 cups milk, scalded
1/2 cup lard
1 Tbsp salt
4 cups flour
Method: Add lard, salt and 2 cups flour to scalded milk and mix well over low heat. Remove from fire. Sift 2 cups of flour on board, add warm dough and work in flour. Knead well and cool.
This dough can be rolled immediately or kept in a cool place for a couple of days. May be stored in a plastic bag.
Make a small patty, about hamburger size, with even sealed edges as you would for pastry. Flour board lightly and with a Scandinavian rolling pin roll patty in all directions, keeping the dough round. Roll lightly, stretching dough until it is almost as large as the lefse baker. Use pointed stick to handle dough when it is transferred from the board to the baker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butter or butter, sugar and cinnamon.

Instant Potato Lefse
1 7oz pkg Instant Potato
2 tsp salt
1 Tbsp butter
1 cup rich milk
1 cup boiling water
1 – 1 1/2 cups flour
Method: Place instant potatoes flakes, salt and butter in mixing bowl. Add boiling water to milk and add to potato mixture. Mix quickly until thick and smooth. Add just enough flour to be able to handle dough. Knead lightly. Form into balls and roll very thin on floured board. Bake on hot electric lefse grill, turning to brown both sides.

Oatmeal Lefse
7 cups flour
1 cup quick oatmeal
3 cups mashed potatoes
1/2 cup soft lard
1 Tbsp salt
1 1/2 cups cold water
Method Combine all ingredients and mix well. Knead well smooth. Boil real thin as you would other lefse and bake on electric grill. This lefse will be crisp. When ready to use, dip in hot water to soften. Spread with butter and sprinkle with sugar.

Krino Lefse
4 cups white flour
3 cups graham flour
1/4 cup lard
1 tsp salt
Milk
Method: Combine ingredients, adding milk enough to make a stiff dough. Mix well, knead and form into long roll. Cut into one inch slices. Roll out thin as for other lefse, bake on a grill on one side only. Cover with a cloth to prevent drying out.
Top Dressing
3 eggs, beaten
1 cup sugar
1 cup sweet cream
1 cup milk
1/2 tsp salt
Flour
Combine all ingredients, adding flour enough to make a thick batter. Spread this batter over one side of lefse only, making fancy patterns over dough with a “Krina” or you may use a fork instead. Bake lafese on rack in oven until lightly browned around edges. These lefse will be crisp and will keep a long time. When ready to use, dip lefse in hot water and put between cloths to soften. Butter plain side, add sugar and cinnamon. Fold in halves and cut in wedges.

Hardanger Lefse
2 cups buttermilk
1/2 cup fruit juice
1/2 cup sugar
1/2 cup white syrup
Flour
2 tsp soda, added to buttermilk
3 beaten eggs
2 tsp salt
Method: Combine ingredients, adding enough flour to make a stiff dough. Roll out as for other lefse on floured board, using a corrugated rolling pin. Bake on lefse grill. Soften lefse by wrapping in wet cloth before using. Spread with butter, sugar and cinnamon, fold over and cut in serving size pieces.

*”NOTE from Julie: In our grandmother’s day, as many of you will likely remember, lefse were baked on top of an old fashioned cook stove. Later on, we made lefse much smaller and baked them on a pancake griddle.
Today, in trend with the times, we have the modern electric lefse grill with its uniform heat and easily controlled temperatures for easy even baking.”

-Julie Peterson Tufford’s Original Scandinavian Recipes
P O Box 12224
Minneapolis, MN 55412
Edition 1983 (33rd printing)

Scandinavian Bread Recipes

Scandinavian Spinach Salad
Serves 40.
40 cups (40 servings) fresh spinach
10 cups sliced strawberries (5 pints)
Coconut for topping. Sprinkle on top
Dressing
2 1/2 cups sour cream
1 1/4 cup honey
3 1/2 Tbsp lime juice
3/4 tsp cardamom
Mix and serve over salad.

To make dressing to serve 20
1 1/4 cup sour cream
5/8 cup honey
1 3/4 Tbsp lime juice
3/8 tsp cardamom

Agg Pankaka (Swedish Oven Pancake)
4 eggs
1 tsp salt
1/2 cup butter
1 quart milk
2 cups flour
Method: Beat eggs and salt, add milk and flour gradually. Mix well. Put butter in baking pan about 9×13. Have pan hot but not enough to brown the butter. Add egg mixture and bake at 400F for 30-35 minutes. Serve immediately, with crushed fresh fruit, jam, syrup or lingonberries, as desired.
Variations: Dice bacon and fry in pan before adding egg batter, or serve sausages with the pancake.

Cream Muffins
1 cup thick cream
2 eggs
2 tsp sugar
1 cup sifted flour
1/2 tsp salt
Method: Beat yolks of eggs and cream together until thick and lemon colored. Fold in sifted dry ingredients then fold in stiffly beaten egg whites last. Bake in buttered muffin pans about 35 minutes at 400F.

Danish Kringle
1 cake compressed yeast
4 cups flour
3 Tbsp sugar
1 cup milk
1/2 cup chopped nuts
3/4 cup brown sugar
3/4 cup shortening
1 tsp salt
3 eggs
1 cup raisins, chopped
1 cup chopped apples
Method Put flour, sugar, salt and shortening in a large bowl and mix as pie crust. Beat egg yolks, add scalded milk cooled to lukewarm, add yeast dissolved in 1/2 cup lukewarm water. Mix gradually into flour mixture, working into a soft dough. Cover and set in cool place overnight. In morning divide dough into 2 or 4 parts as desired. Roll each piece into strip about 9 inches wide. Spread each piece with stiffly beaten egg whites, then brown sugar, then a layer of raisins and apples or dates and sprinkle with nuts. Fold 1/3 of dough over crosswise, then fold remainder of dough to the fold, making three layers. Place on a well greased baking sheet and shape into a kringle. Cover and let rise in a warm place until very light. Brush dough with melted butter and sprinkle with sugar. Bake in moderate oven 30 minutes.

Flotelapper (Norwegian Pancakes)
1 cup sour cream
1 Tbsp sugar
1/2 tsp salt
2 eggs, well beaten
1 cup flour
Method: Whip the sour cream with the sugar, add well beaten eggs and flour to make the batter slightly thickened. Beat well. Bake in small cakes on griddle.FIn

Finnish Pancakes
2 eggs
2 cups milk
1 tsp salt
2 Tbsp sugar
1 cup cake flour
1/2 cup all purpose flour
Dash of nutmeg
Method: Beat eggs slightly, add milk, salt, sugar and nutmeg. Sift and add very lightly a little flour at a time, stirring gently. Keep mixture then. Have skillet very hot. Add butter and when brown put in quickly 2 Tbsp of mixture for each pancake, spread thin. Brown quickly on both sides and serve immediately. Delicious served with berries.

Flat Brod #1 (Whole Wheat Flat Bread)
4 cups sour cream
3 tsp soda
Whole wheat or graham flour
6 Tbsp sugar
1 Tbsp salt
Method: Combine ingredients, making a dough thick enough to roll out. Use whole wheat for rolling out dough; roll as thin as possible. Bake on rack in hot oven. When flat bread begins to brown, turn it over and brown on either side. This makes a large quantity. For an average serving use one half of the amounts specified.

Flat Brod #2
4 cups white flour
2 cups graham flour
1/2 cup butter, melted
1 cup water
1 tsp salt
1 cup buttermilk, warm
1/2 cup sugar
1 tsp soda
2 tsp baking powder
Method: Heat water and buttermilk, add butter and stir into dry ingredients. Mix well. Roll out thin.

Havremel Brod (Oatmeal Bread)
2 pkgs granular yeast
1/2 cup warm water
1 tsp sugar
1 cup rolled oats
1/3 cup brown sugar
2 cups boiling water
1/2 cup molasses
1/3 cup shortening
1 Tbsp salt
2 eggs, beaten
5 1/2 – 6 cups flour
Method: Add yeast to water and 1 tsp sugar. Pour boiling water over oatmeal, shortening, molasses, sugar and salt. When lukewarm, add eggs and about 2 cups of flour and beat well. Add enough flour to make a soft dough. Place in greased bowl, grease top of dough, cover tightly and place in refrigerator for at least 2 hours, or preferably overnight. Turn out on well floured board and shape in two loaves. Place in greased pans and let rise about 2 hours. Bake 40-50 minutes at 375F.

Hardanger Lefse
4 egg yolks
2 egg whites
1 cup dark syrup
4 cups fine graham flour
white flour
1 cup sugar
1 pint sour cream
1 tsp soda
1 tsp salt
1 cup shortening
Method: Beat eggs cream shortening (part butter) and sugar then combine all ingredients, adding enough white flour so dough can be rolled out easily. Roll out in same manner as for other lefse, then bake in hot oven for a few minutes until a very light brown. They will be crisp and can be stored for some time before using. When ready to be used sprinkle water over one side of lefse to soften it. When soft spread with butter, sugar and cinnamon. Put two lefse together and cut in wedges like pie.

Hveteboller (Wheat Rolls)
1 cake compressed yeast
1 cup milk, scalded
1/4 cup butter
1/2 cup sugar
4 cups flour
1 egg, beaten
1/2 tsp crushed cardamom seeds
1/2 tsp salt
Currants (optional)
Method: Dissolve yeast in a little warm water. Sift flour and sugar together and cut in butter. Add lukewarm milk and yeast, also egg, salt and cardamom and mix thoroughly. Knead until dough is smooth. Put in greased bowl to rise until double. Then knead well, add currants if desired, and shape into small round balls and place on buttered cooky sheet. Cover and let rise until light; bake about 10-12 minutes at 375F. (For a golden brown color, glaze tops with beaten egg before baking.)

Hvite Boller (White Rolls)
2 pkgs granular yeast
1 3/4 cups milk, scalded
1 3/4 cups water
1/2 cup butter
1 cup sugar
4 tsp salt
12-13 cups flour
Method: Dissolve yeast according to directions. Pour hot milk over butter, then add sugar, salt and water. When lukewarm, add yeast. Add enough flour to make a soft sponge, beat well, then add just enough flour so dough can be easily handled. Knead well and put in greased bowl to rise. When double in size knead down and let rise again until almost double. Shape into rolls and place in pans to rise. Bake at 375F for 25-30 minutes.

Islandik Pankager (Icelandic Pancakes)
6 eggs
1/2 cup sugar
1 cup milk
1/4 tsp salt
1 cup flour
1/2 tsp baking powder
1 Tbsp butter, melted
1/8 tsp vanilla
Method: Beat eggs until light, add rest of ingredients and beat thoroughly. Batter should be very thin. Make large thin pancakes; when baked spread with jam or butter and sugar and roll. These are delicious and in Iceland are served as a dessert.

Julekage (Christmas Bread)
2 cakes compressed yeast
1/2 cup lukewarm water
3 cups milk, scalded
1/2 cup butter
1 cup sugar
2 eggs, beaten
2 tsp salt
1/2 cup chopped citron
2 cups raisins
1/2 cup candied cherries -optional
1/2 tsp crushed cardamom seed
10-11 cups flour
Method: Dissolve yeast in water. Pour scalded milk over butter and when lukewarm add yeast, sugar, salt and about one half of flour. Beat well for 10 minutes. Add eggs, one at a time, beating thoroughly, add fruit, cardamom and enough flour to make a soft dough. Knead and place in greased bowl to rise until light. Then knead and let rise again. Shape into 5 round loaves and place on greased pans to rise for about an hour or until light. Brush tops with egg yolk and milk mixture. Bake at 375F for 45-50 minutes. After removing from oven brush tops with melted butter and sprinkle with sugar and cinnamon.

Kaffe-Kage (Sunday Morning Coffee Cake)
1 cup sugar
1/4 cup butter
1/2 cup milk
1 1/4 cups flour
2 eggs, beaten separately
2 tsp baking powder
1/2 tsp salt
Method: Cream butter and sugar. Sift flour with salt, add egg yolk to milk, then add liquid and dry ingredients alternately. Fold in egg whites last. Pour into well greased baking pan. Sprinkle top with mixture of 1/4 cup sugar, 1/2 tsp cinnamon and 1/4 cup chopped pecans. Bake 30 minutes.

Kaffe Brod (Coffee Bread)
4 eggs
1 1/4 cups sugar
1/2 cup raisins
1/4 cup chopped citron
1 cup milk
2 1/4 cups flour
2 Tbsp butter
2 tsp baking powder
1/4 tsp salt
2 Tbsp grated lemon rind
Method: Beat eggs well, add sugar and grated lemon rind. Mix well, then add fruit and milk. Sift dry ingredients together and add. Melt butter and cool to lukewarm, then add to mixture. Beat batter thoroughly for about 15 minutes, then pour into greased and floured pan and bake in slow oven for about 1 hour. When done, turn out of pan immediately.

Kaffe Brod (Swedish Coffee Braids)
1 cake compressed yeast
2 cups milk, scalded
1/2 cup butter
1 1/2 tsp salt
1 cup sugar
2 eggs, well beaten
8-9 cups flour
1 cup raisins
1/2 cup chopped citron
1 cup chopped blanched almonds
Method: Dissolve yeast in 1/2 cup lukewarm water. Add lukewarm milk into which butter, salt and sugar have been dissolved. Add eggs and Casifted flour to make a soft sponge. Beat thoroughly. Add floured fruit and almonds and rest of flour. Knead until smooth and elastic and set in warm place to rise until double in bulk. Knead and let rise until light. Roll out and cut dough into 6 strips. Braid three strips together, thus making two loaves. Brush tops with egg and milk mixture; sprinkle with sugar, cinnamon and chopped almonds. Let rise again until light, then bake 30-35 minutes in moderate oven.

****
Cardamom is the fruit of several plants of the ginger family and is found primarily in India and the East Indies. It is used in medicine as well as in seasonings for sauces and as a flavoring for pastries, breads, etc. The seeds are found inside a small shell, which must be broken open before using and the seeds crushed to bring out their aromatic fragrance. Cardamom can also be purchased already ground and ready to use.

Kavring (Small Sugar Rusks)
1 cup butter
1/2 cup sugar
1 cup rich milk
1 egg
4 tsp baking powder
5 3/4 cup flour
10 cardamom seeds, crushed
1/2 tsp salt
Method: Cream butter and sugar add slightly beaten egg, then the milk, and lastly the dry ingredients, which have been sifted together. Stir as little as possible. Turn dough out on a floured board, shape into small buns and bake about 10 minutes in hot oven. When done cut each roll in half and return to oven. Bake in slow oven until light brown. These rusks are delicious served with hot fruit soup.

Kringle
2 cakes compressed yeast
2 cups milk
1/2 to 3/4 cups sugar
2 eggs
1 1/2 tsp salt
1/2 cup butter
7 cups flour
1 tsp anise seed
Method: Dissolve yeast in 1/2 cup lukewarm water. Scald milk, add butter; cool to lukewarm, then add yeast. Add sugar and salt and mix well. Add well beaten eggs. Add enough sifted flour to make a soft sponge and beat thoroughly. Add remainder of flour to make a stiff dough and knead. Put in greased bowl, cover and pt in warm place to rise. When doubled in bulk knead let rise until very light. Take small pieces of dough and roll into long strips forming them into figures of 8. Let rise again. Before putting in oven brush tops with egg white, then sprinkle with granulated sugar. Sprinkle with grated almonds, if desired.

Knackebrod I (Hard Tack)
3 cups potato water
1 cake yeast
Flour to make soft sponge
Combine. Let rise over night in warm place
Method: Next morning add 1 cup shortening, 1/2 cup sweet cream, 1 egg yolk, 1 Tbsp salt, and enough flour to make a soft dough. Knead down once, let rise. Make into buns, let rise 1 1/2 to 2 hours, roll each bun as thin as possible in corn meal, using a corrugated rolling pin. Bake in a hot oven. Turn frequently.

Knackebrod II (Hard Tack)
1 cup coarse rye meal
1 cup rye flour
1 Tbsp sugar
1 1/2 tsp salt
4 Tbsp butter
1/2 cup milk
Method: Sift dry ingredients, cut in butter, add milk and stir until smooth. Turn onto floured board and roll very thin. Prick with fork, then cut dough into oblong pieces. Use a thimble and make holes in each piece. Place on slightly greased baking sheet and bake 10 minutes in a slow oven.

Lefse
5 large potatoes
1/2 cup sweet cream
Flour- use 1/2 cup flour to each cup of mashed potatoes,
3 Tbsp butter
1 tsp salt
Method: Boil potatoes, mash very fine and add cream, butter and salt; beat until light then let cool. Add flour and roll into ball of dough, kneading until smooth. Form into a long roll and slice in pieces about the size of a large egg, or larger, depending on the size of lefse desired. Roll each piece round as for pie crust and as thin as possible. Bake on lefse griddle or pancake griddle until light brown, turning frequently so as not to scorch. Use moderate heat. Do not grease the pan. When baked, place between cloths or wax paper to keep them from becoming dry. Serve cold with butter or butter, sugar and cinnamon. Cut each lefse in half or fourths and roll up before serving.

Limpor (Orange Rye Bread)
2 cakes compressed yeast
2 Tbsp sugar
1 qt milk (slightly sour)
10 cups rye flour
3-4 cups white flour
2 Tbsp salt
2 cups corn syrup
6 orange peels
Method: Dissolve yeast in small amount of water, add sugar. Pour lukewarm milk onto rye flour mixed with enough flour to make a soft dough. Add yeast and beat well. Add rest of flour and turn out on board, kneading dough until it is smooth and elastic. Let rise in warm place until double in bulk. Cut orange peel in small pieces and cook in water until tender. Add it and the slightly warmed syrup to the dough. Knead until firm, adding more flour if necessary. Let rise again. Turn onto floured board and knead. Shape into five loaves and place on floured board or cloth to rise until light. Place carefully in greased bread pans, brush tops with warm water. Bake at 400F for 10 minutes then decrease heat to 350F and bake 35-45 minutes longer. This recipe makes 5 loves.

Rug Brod (Rye Bread)
1 cup oatmeal
1/2 cup brown sugar
1/4 cup molasses
2 parts white flour to each part rye flour – about 10 cups in all
3 Tbsp shortening
2 cakes compressed yeast
1 Tbsp salt
1 cup raisins (optional)
Method Pour 2 cups boiling water over oats, sugar, molasses, salt and shortening. Dissolve yeast in 1 cup lukewarm water. Add white flour to make a soft sponge and beat well. Add rye and white flour enough to make a stiff dough. Knead well and place in greased bowl to rise. When doubled in bulk knead again. Let rise 1 hour, then make into 4 round loaves and put on greased tins to rise. When light bake in moderate oven (375F) about 45 minutes. When done brush tops with beaten egg and milk for gloss. Honey may be used instead of sugar for sweetening.

Rug Brod med Karve (Caraway Rye)
2 cakes compressed yeast
2 cups lukewarm water
3 Tbsp shortening
4 Tbsp sugar
2 tsp caraway seed
1/3 cup molasses
1 Tbsp salt
3 cups rye flour
3 1/2 – 4 cups white flour
Method: Dissolve yeast in water, add rest of ingredients and enough of white flour to make a soft sponge. Beat well. Add rye and white flour to make a firm dough and knead until smooth. Let rise until double, knead, let rise again, then shape into round loaves and let rise for about 1 hour. Bake 30-40 minutes at 375F degrees.

Smor Kranser (Butter Rings)
1 cake compressed yeast
1 cup sweet cream
1/2 cup milk
4 Tbsp sugar
1/2 cup butter
3 egg yolks
1 tsp salt
3 – 3 1/2 cups flour
2 tsp sugar
Method: Sift flour with 4 Tbsp sugar and 1 tsp salt. Add butter and mix until mealy. Scald milk and add 2 tsp sugar. When lukewarm add crumbled yeast and stir until dissolved. Add cream and beaten egg yolks. Stir this into flour, mixing to a smooth dough. Place in refrigerator over night. Next morning make into twists, braids or coffee cake. Let rise 1/2 hour or more and bake in moderate oven. When baked spread with sugar and water icing and garnish with nuts.

Swedish Scones
1 cake compressed yeast
1 cup milk
3 eggs
4 cups flour
5 Tbsp butter
1 tsp salt
1/2 cup sugar
Method Dissolve yeast in 1 Tbsp warm milk with 1 tsp water sugar. Scald milk, add butter, sugar and salt. When lukewarm add to yeast. Add beaten eggs, then add 2 cups flour and beat thoroughly. Add rest of flour gradually. Cover and place in ice box over night. Four hours before baking remove from refrigerator. Divide dough into four parts. Roll each in round about 1/4″ thick. Brush with melted butter. Cut into segments like pie, roll each strip up, beginning at wide end and roll to point. Place on greased baking sheet, cover and let rise 4 hours. Bake in moderate oven 20 minutes.

Swedish Tea Ring
1 cake compressed yeast
1 cup milk, scalded
1/4 cup sugar
3/4 tsp salt
1/4 cup shortening
1 egg, beaten
3 1/2 cups flour
1/2 cup chopped nuts
1/2 cup raisins
Brown sugar
2 tsp cinnamon
2 tsp melted butter
Method: Dissolve yeast in 1/4 cup lukewarm water. Add shortening, sugar and salt to scalded milk. When lukewarm add yeast and half the flour and beat well. Let rise until light. Then add egg and rest of flour. Mix well, let rise. Roll dough into oblong strip. Spread with butter, sugar, cinnamon, nuts and raisins. Roll up like jelly roll and form into ring on greased baking sheet. With scissors make cuts 2/3 of the way through ring at 2″ intervals. Turn each cut section on its side. Cover and let rise Until double in bulk. Bake about 30 minutes in hot oven 375F. Frost while hot with thin icing made by combining 3 Tbsp milk and 1 cup confectioners sugar.

Tunn-Pannkaka (Swedish Pancakes)
2 eggs
1 cup sour cream
1 cup flour
2 Tbsp sugar
1 tsp salt
Method: Beat eggs until light then add cream. Add dry ingredients which have been sifted together. Beat thoroughly. Add 1/2 cup cold water and set in cool place for 1 hour. Fry like pancakes on a greased griddle until browned. Serve with butter and syrup or with “Gradd Sas”. This is made by whipping 1 cup cream until stiff, then folding in 1/2 cup jam or jelly.

Saffrans Brod (Saffron Bread)
2 cakes compressed yeast
2 cups milk, scalded
2/3 cup shortening, part butter
3/4 cup sugar
2 tsp salt
7 cups flour
1 egg, beaten
1 tsp saffron
1/2 cup seedless raisins
2 Tbsp ground almonds
5 bitter almonds, ground
Method: Soften yeast in small amount lukewarm to which has been added 1 tsp sugar. Add cooled milk and enough of the flour to make a soft dough. Beat well and set in a warm place to rise until light. Dissolve saffron in a little warm milk. Cream shortening and sugar and add with rest of ingredients to the dough, kneading well. Turn out on floured board and shape into bread, rolls or large wreath, as desired. Place in greased pans to rise until double, then brush tops with beaten egg and sprinkle with sugar and sliced almonds. Bake in fairly hot oven for 25-30 minutes.

Smor Kage (Butter Rolls)
1 cake compressed yeast
3 Tbsp shortening
1/3 cup sugar
3 1/2 cups flour
1 cup hot water
1 tsp salt
1 egg
Method: Dissolve yeast in small amount lukewarm water. Add shortening, sugar and salt to hot water and let stand until lukewarm. Add yeast and beaten egg. Beat in flour, set in cold place for several hours. Keep at room temperature for 1 hour before rolling out. Roll to 1/8″ thickness, brush with melted butter, cut into strips 2″ wide, place strips one on top of another, then cut into 2″ squares. Arrange in greased muffin pans. Let rise in warm place until double in bulk, bake in hot oven for 20 minutes.

Tunnbrod
4 cups milk
2 cups sweet cream
Flour to make stiff dough
2 1/2 tsp baking powder
1 tsp salt
Method: Sift flour, salt and baking powder together. Add to the liquid; roll very thin with a corrugated rolling pin. Bake on a rack in a hot oven until browned. Turn – to brown on both sides.

Viner Brod (Danish Pastry)
3 cakes compressed yeast
1 tsp salt
3 Tbsp sugar
1 cup butter
2 cups milk
2 eggs
Flour (5 – 5 1/2 cups)
Method: Scald milk and cool to lukewarm. Dissolve yeast in small amount of milk; beat eggs slightly, reserving small amount of egg for top of dough. Combine all ingredients, adding enough flour to make a stiff dough. Beat well. Turn dough out on floured board and roll thin. Spread dough with butter, fold and roll out again; repeat this three times, spreading with butter each time. Finally roll to 1/4″ thickness, cut in strips 5″ wide, put filling in center and fold dough over from each side. Brush top with egg, cut here and there with scissors and shape into ring. Let rise 1 hour, then bake 30 minutes in moderate oven.
Filling:
1 1/2 cups sugar
1/2 cup butter
3/4 tsp almond extract
1/2 cup nuts, chopped
Dates, apricots or prunes
Cook fruit and when cool add rest of ingredients and spread on dough. Sprinkle sugar and chopped nuts over dough before baking.

Voffler (Sour Cream Waffles)
2 eggs
2 cups sour cream
2 cups flour
1 Tbsp corn meal
1/2 tsp salt
2 tsp sugar
1 tsp soda
Method: Beat egg yolks and add cream. Add sifted dry ingredients and mix well. Fold in stiffly beaten egg whites and bake in hot waffle iron. Makes 6 waffles.

Weinerbrod (Danish Pastry)
2 cakes compressed yeast
1 cup milk, scalded
4 Tbsp butter
1/2 cup sugar
4 cups flour
4 eggs, beaten
1/2 tsp salt
1/2 tsp vanilla or almond extract
1 tsp lemon juice
1 cup butter for spreading over dough
Method: Dissolve yeast in a little water. Pour hot milk over butter, sugar and salt and when lukewarm add yeast, eggs and flavorings. Add 2 cups flour and beat well for 5 minutes. Add rest of flour gradually and turn dough out on floured board, kneading thoroughly until smooth. Place in greased bowl, cover, salt or use sweet butter. Roll dough into an oblong and about 1/4″ thick. Use 1/3 cup of butter which has been chilled in ice box; cut butter into pieces and spread over 2/3 of dough, fold unbuttered third over then fold the other third cover, thus giving three thicknesses. Press edges together and place in refrigerator for 1/2 hour to chill. Roll out dough again and repeat process, three times in all. Chill once more, then shape as desired, either into a “Kringle” or into squares or rounds, using whatever type of filling you may wish.
Fillings of cooked fruit, chopped nuts or jam are all very good. Place filling on half of square, then fold to make triangle, brush top with beaten egg, sprinkle with sugar and chopped nuts. Cut “Kringle” in several pieces, brush with egg, and sprinkle with sugar and chopped nuts. Let rise until light, then bake in hot oven (400-425F) for 15-20 minutes. May be frosted with powdered sugar icing before serving.

*Almonds contain a large amount of oil; there are two main groups, the sweet and bitter almonds. The sweet almonds are salted and eaten while or added to candies and pastries. The bitter almond is not edible but is grown only for its oil. Nearly all the almonds used in the United States come from California.

-Julie Peterson Tufford’s Original Scandinavian Recipes
P O Box 12224
Minneapolis, MN 55412
Edition 1983 (33rd printing)

Norwegian Recipes etal

Krum Kake
3 eggs well beaten
1/2 c sugar
1/2 c melted butter
1 tsp lemon extract
1/2 c flour
Add sugar to eggs and beat well.

Rosettes
2 eggs
1 tsp sugar
1/4 tsp salt
1 cup milk
1 cup flour
Beat eggs slightly with sugar and salt. Add milk and flour alternately. Beat until smooth. (Add a little more flour if necessary.) In electric fry pan heat shortening to 350F. Heat rosette iron in the hot fat. Be sure to shake off excess grease before dripping iron into batter. Fry in hot fat until rosette drops off iron. Makes 40 rosettes.
-Ruth E. Anderson -Dassel Covenant Church Cookbook

Krum Kakor
3 eggs beaten well
3/4 cup sugar
1/2 cup butter melted
1 cup flour
1/2 tsp cinnamon
Mix in order given. Bake in Krum Kake iron. Roll while hot. Makes 48.
-Vivian Bengtson -Dassel Covenant Church Cookbook

Swedish Cookies
1 cup butter
1/2 cup powdered sugar
1 egg yolk
2 cup flour, sifted
1 tsp cream of tartar
1/2 tsp baking soda
Form into long roll, one inch in diameter. Let stand in refrigerator overnight. Cut in slices 1/4″ thick. Dip first in beaten egg whites, then in chopped nuts. Sprinkle sugar on top. Bake until light brown.
-Given to me by my sweet Mom … Mrs. G. A. Bengtson -Dassel Covenant Church Cookbook

Norwegian Butter Cookies
1 cup soft butter
2 cups flour
2 tsp vanilla
1/2 cup powdered sugar
3/4 cup walnuts
Roll in little balls, flatten slightly with fork. Bake 10 minutes at 325F.
-Sharon Hultgren -Dassel Covenant Church Cookbook

 

 

Scandinavian Cookery – Cambridge Women’s Club

Swedish Meatballs for 25
3 lbs ground beef
1 or 1 1/2 lbs ground pork
3 medium sized potatoes (mashed)
1 1/2 cup bread crumbs
3 tsp salt
1 tsp pepper
3 tsp sugar
3 eggs
Pinch ginger and nutmeg (to taste)
Onion (chopped) optional
Hot milk
Mix and add enough hot milk to make soft. Make balls and roll in flour, brown and then cover and simmer 15 minutes or more. Pour on 3 cups rich milk and cook until it browns. Makes about 100 meat balls.
-Thelma Binger

Swedish Meat Balls
1 lb ground beef (can be 1/4 lb pork and 3/4 lb beef)
1/4 onion (grated)
1 tsp salt
1/2 tsp pepper
1 Tbsp sugar
1 egg
1 slice bread moistened with evaporated milk or regular milk
1/8 tsp nutmeg
1/4 tsp McCormick’s season-all
Put all ingredients into large bowl of mixer. Whip until well blended. Brown in hot Crisco. Make gravy with drippings and bake with meat balls for 45 minutes.
-Mrs. Paul Hartzler

Swedish Meat Balls (Covered)
1/2 cup bread crumbs
1/2 cup cream
1/2 lb beef
1/2 lb veal
1/2 lb pork
2 eggs
2 Tbsp onion, minced
1/4 tsp allspice
1/4 tsp pepper
Add stalk of celery (cut up) to 1 can cream of mushroom or cream of chicken soup and pour over browned meat balls and bake 1 hour in 350F oven.
-Gloria Rosen

Hardtack -Flatbrod
3 cups white flour
1 cup graham or whole wheat flour
3/4 cup salad oil
1 tsp salt
1/4 tsp soda
1 1/2 cup buttermilk
Mix dry ingredients together. Add oil and mix like you would pie crust. Add the buttermilk to make a dough hard enough to roll very thin. Divide dough into 8 or 9 equal parts (I form it into balls) put on floured pastry cloth and roll with grooved rolling pin. Keep turning and rolling until the size and thinness desired. Put on cookie sheets and bake in 350F oven. Bake for 5 minutes and then turn sheet of hardtack over and bake until golden brown and crisp- approximately another 5 minutes. When cool, break into pieces the size desired. You may cut the dough in 6-7″ squares and bake it that way if you wish.
-Mrs. Ralph C. Larson

Swedish Pancakes
1 cup flour
1/4 tsp salt
1/4 cup sugar
6 eggs (beaten)
6 Tsp butter (melted)
2 cups milk
1 cup cream
Confectioner’s sugar
4 cups lingonberry preserves
Sift together flour, salt and sugar. Beat until light. Add butter, milk and cream. Add to flour mixture and beat until batter is smooth. If a griddle is used, decrease milk to 1 cup and proceed as for above. Sprinkle with lingonberries and confectioner’s sugar. Makes 12 servings.
– Ruth Dahlberg

Swedish Brownies
2 sticks oleo (1/2 lb)
4 eggs
2 cups sugar
3 Tbsp cocoa or 1 square chocolate
2 cup flour
2 tsp vanilla
Nuts (if desired)
Melt 2 sticks oleo in big pan. Beat 4 eggs, add remaining ingredients. Mix in melted oleo. Pour into the pan in which oleo was melted. 350F for 25 minutes. Thin and chewy.
-Ethel Holt

Swedish Almond Rusks
1 cup sugar
1/2 cup butter
2 eggs
3 cups flour
1 cup ground almonds
1/2 cup sour milk or buttermilk
1 tsp soda
Cream sugar and butter. Add eggs. Sift flour and soda together. Add with remaining ingredients and mix well. Chill. Make dough in a long roll or 2 rolls and place on greased cookie sheet. Dough will be very sticky. Bake 300F until brown. Cut into 1/2″ slices. Toast first on one side and then the other in a 250F-300F oven until light brown. Toasting time is 45 minutes.
-Inga Lilja

Swedish Coffee Cake
1/2 cup butter (may use part shortening)
1/2 cup sugar
2 1/2 cup cake flour
1/4 cup raisins
2 eggs
1/2 cup milk
2 tsp baking powder
1/4 cup nuts (chopped)
Cream butter and sugar thoroughly, first beating to a cream, then adding sugar gradually. Add the 2 eggs, beaten. Sift the flour and baking powder and add to creamed mixture alternately with the 1/2 cup milk. Mix with the batter, the raisins and nuts. Pour into a greased cake pan 8×10. After the batter is poured into the pan, the top is covered with the yolk of 1 egg beaten and spooned over the surface. Sugar and chopped nuts are sprinkled over all. A little ground cardamon may be added, giving it the genuine Swedish flavor. Bake in 375F oven for 20 minutes. Serve hot with butter. Delicious!
– Mrs. Axel Brandt

Swedish Cookies
1/2 cup butter
1/4 cup brown sugar
1 egg yolk
1 cup flour
1/2 cup nuts (chopped)
Cream butter and sugar. Add egg yolk, flour and roll into a ball and dip in egg white and nuts. Make a dent in center and add jelly if desired. Bake 15 minutes in moderate oven.
-Mrs. Ralph Larson

Scandinavian Cookies
1/2 cup butter
1 egg (separated)
1/4 cup brown sugar
1 cup flour (sifted)
1/2 cup nuts (chopped)
Jelly or jam
Cream butter, blend in sugar, add egg yolk. Beat until light. Blend in flour, roll into small balls. Dip into slightly beaten egg white, then into nuts. Place on greased cookie sheet and make an impression in the centers. Bake 5 min. Remove from oven and press down centers again. Then finish baking. While still warm fill the centers with jelly or jam.
-Mrs. George C. Hanson

Swedish Nut Wafers
1/4 cup butter
3/4 cup sugar
1 1/3 cup flour
1 egg (well beaten)
2 Tbsp milk
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
1/3 cup nuts
Cream butter, add sugar and mix well. Add egg, milk, flour mixed and sifted with baking powder and salt. Add vanilla. Spread evenly on bottom of buttered, inverted bread pan using knife, sprinkle with nuts and mark off in 3/4 x 4 1/2″ pieces. Bake 12 minutes, cut in strips and shape over rolling pin. If strips become brittle re-heat and soften.
-Alice Abrahamson

Molasses Krinkles
2 1/4 cups flour
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
1 1/2 tsp soda
1 tsp ginger
1/4 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
Cream shortening, add sugar and cream well. Add egg and beat thoroughly. Then add molasses. Sift flour, salt and spices together and combine with the creamed mixture. Chill several hours. Roll into ball the size of a walnut. Dip one side in sugar. Bake at 350-375F oven for 12 minutes.
-Mrs. Harold Stake

Kransekaker
3 hard cooked egg yolks (mashed)
2 raw egg yolks
1/2 cup sugar
1 cup butter (softened)
3 1/2 cup flour
Egg white
Blend raw and cooked egg yolks. Add sugar, then butter, mix well. Add flour, knead. Form into rings, dip into slightly beaten egg white, dip in sugar and nutmeats. Bake in a moderately slow oven 300F for 15 minutes or until light brown.
-Mrs. Wendell Johnson

Ostkaka
2 qts milk
1/2 cup sugar
2 eggs
1/2 rennet tablet
1/2 cup flour
1 tsp salt
1 cup cream
Vanilla (if desired)
Mix rennet and flour to a thin paste with cold water. Add to milk which has been heated to lukewarm, cover and let stand until thick. Stir mixture slowly and pour off part of whey. Add the beaten eggs, cream, sugar, salt and vanilla. Pour into greased baking dish and place in a pan of hot water. Bake in moderate oven until brown – about 1 hour. Serve hot or cold.
-Mrs. Harold E. Peterson

Pepper Kaka (Swedish)
1 egg
1 cup sugar
1 cup sour cream
1/2 cup butter (melted)
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp soda
1 1/2 cup flour (sifted before measuring)
Mix in order given. Bake in 8×8″ pan, 325F for 1 hour.
-Mrs. Leonard Conrad

Swedish Ginger Cookies
3 cup sugar
2 1/2 cup butter (melted)
2 cups syrup (boiled and cooled)
Mix sugar and butter, then pour boiled syrup over all.
3 whole eggs (not beaten)
2 Tbsp orange peel (grated)
2 tsp cloves
1 tsp ginger
1 tsp cinnamon
4 tsp soda in 12 cups flour
Let stand overnight. Roll out very thin, and cut into desired shapes. This recipe makes about 400 cookies.
-Mrs. Erick Hed

Spritz
1 cup butter
3/4 cup sugar
1 egg or 3 egg yolks
2 1/2 cups flour
1/2 tsp baking powder
1/8 tsp salt
1 tsp almond flavor
Cream butter, add sugar and cream. Add unbeaten egg. Sift flour, measure, and add baking powder and salt and sift. Add flavoring. Force through a cookie press and bake at 425F.
-Esther Abrahamson

Spice Cake (Swedish)
1 3/4 cup brown sugar
2 eggs
2 tsp cinnamon
1 tsp ground cardamon
2/3 cup thick sour cream
7 Tbsp butter (melted)
1 2/3 cup flour (sifted)
1 tsp baking powder
1 tsp soda
Pinch salt
Add sugar gradually to the eggs and beat until creamy and porous. Add the cooled butter, then alternately the cream and sifted dry ingredients. Beat until smooth, and turn into a buttered loaf pan first dredged with fine crumbs. Bake in 450F oven for about 50 minutes.
-Mrs. Erick Hed

 

Potato Sausage

Recipe #1
a little onion                      2 tsp pepper
5 lb hamburger                1 tsp onion salt
2 lb ground pork             2 tsp allspice
8 lb potatoes, peeled    casings to stuff
3 Tbsp salt
Peel and grind potatoes. Mix all ingredients together and stuff in casings. Store in water in cold place or freeze until you want to use them. Bake in small amount of water uncovered. The casings must be soaked in salt water overnight, then rinsed by running water through them. Cut casings into 18″ lengths.
I have served this mostly as a Christmas meat dish. My mother-in-law, Esther Johnson, and I made this since the first year I was married. It was a special time for us to get together and make this. As the children grow older they ask when we are going to make potato sausage, so I hop this tradition will be passed on to them. This recipe was given to me by Mrs. Harry Johnson.
-LaRene Johnson – Dassel Covenant Church Cookbook – 1978

Recipe # 2
4 lb ground beef           1 tsp allspice
2 lb ground pork          1 tsp pepper
5-6 Tbsp salt                  12 lb potatoes, ground
1 tsp ginger                    5 medium-sized onions, ground
Mix well and fill casings which have been thoroughly rinsed with water. Makes 18 sausages.
-Vivian Bengtson – Dassel Covenant Church Cookbook – 1978

Recipe # 3
11 lb ground pork                                  
6 lb ground beef (meat shouldn’t be too lean)                                             
14 lb potatoes (weight after peeling)                                                      
2 1/2 lb onions (weight after peeling)
1 1/4 cup salt
20 whole allspice, crushed
1/8 cup pepper
7 lb casings
Soak casings in lukewarm water for a few minutes. Grind potatoes medium coarse. Mix ground beef and pork thoroughly. Combine with meat, ground onions and seasonings. Mix thoroughly. Stuff sausage loosely in casings and flatten out each sausage. Tie each end separately. Coil each sausage in a plastic bag, cover with water and freeze. To cook: thaw partially in warm water to cover; then simmer slowly 45 minutes. Sausage will plump up to fill casings. Never pierce casing as all good juices run into the water, making a dry sausage. Do not cover kettle, this can cause sausage to burst.
-Chuck Dahlgren – Dassel Covenant Church Cookbook – 1978

Scandinavian Sugar Cookies

1 cup shortening
1 cup butter (or margarine)
2 cups sugar
3 cups flour
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
3/4 cups coconut (with a splash of milk or water)
Blend first five ingredients . Mix in powder & soda. Brown coconut in a skillet with either water or milk and let cool. Add to the mixture. Roll out dough into small balls and flatten with glass dipped in sugar. Bake 12 minutes at 350F. Makes about 9 dozen.
From Karen Peterson Johnson- she received this from one of her friend’s mothers

Mother’s Camp- Late summer recipes I

The Fight Against Mildew
Prevention & Removal from Household Items
Dark, damp areas like basements and closets often suffer mildew attack. The mold spores that cause mildew also flourish in bathroom tubs and shower stalls and on shower curtains coated with soap scum. Once damage has occurred, the problem can often be reversed if the infested surface is properly cleaned.
How does one prevent mildew from attacking a home? The answer lies in good ventilation and the elimination of the causes of dampness.
Ventilation can prevent moisture from collecting in vulnerable areas around the house. Open windows and doors on dry days to allow for air exchange. If natural breezes are insufficient, promote air circulation with fans or air conditioners.
In trouble spots such as basement areas, dehumidifiers are extremely helpful. A unit should be the proper size to work effectively in the room, and the pan where water collects needs to be emptied frequently. Keep windows and doors closed when using a dehumidifier. When dampness is excessive, try turning on the heat for a short time, then opening doors and windows so moist air can escape.
Since mildew can collect in dark places, keeping a light bulb lit in a closet or a small area can help to diminish mold growth. And keeping susceptible places clean and dry discourages mildew even further. For example, wiping dry the tiles and grout in the shower and tub after each use is the easiest way to prevent soap scum build-up that mold spores feed on.
Sometimes, excessive moisture build-up in a home results from problems in the building’s structure. So check and eliminate the causes of the problems outdoors before trying to resolve the results indoors. For example, make certain that drainage is adequate around the house. Search for cracks in the foundation and outer walls and repair. If the problem is critical, waterproofing floors and masonry walls may be necessary. Caulk wall joints as well as window and door frames, pipes through walls and flashing to prevent moisture from seeping  in through any openings.
A well-insulated home also needs to be well-ventilated. If not, it can be especially prone to excessive dampness and potential mildew problems. Moisture needs to escape through windows, vents and other openings designed for that purpose.
Insulated attics are vulnerable in winter and spring thaws when snow melts on the roof. Ventilating the attic frequently and pushing snow off the roof, if possible, can prevent a potential problem. Checking the roof often for loose shingles and weak spots is also a good idea. Gutters and downspouts also need to be kept clean of dirt and debris. At ground level, bushes should be trimmed away from the building to allow for air circulation around the house.
If mildew is apparent in the basement, wet down concrete walls and floors with clean water first. Then wash with an all purpose household cleaner following package instructions. Make a solution of 3/4 cup liquid chlorine bleach with each gallon of water. Apply the bleach solution and keep the surface wet for 5-15 minutes, then let it stand about 5 minutes. Rinse. Do not combine household cleaner and chlorine bleach.
In the bathroom, mildew-stained tile and grout can be cleaned with a tub, tile and sink cleaner. Use a brush to clean the grout. If badly stained, make a solution of liquid chlorine bleach (3/4cup) to 1 gallon of water. Using a brush, apply the solution carefully to avoid splattering; rinse the grout thoroughly with clean water.
Prevent mildew from occurring in a bathroom by opening a window and leaving the shower door and room door ajar after a bath or shower. Pull a shower curtain closed to allow it to dry completely. A bathroom exhaust fan is helpful in preventing moisture from condensing on the walls and ceilings.
When rugs or upholstered furniture become mildewed, they should be taken outside, if possible, and brushed off to remove any loose mold. Wiping molds off inside will spread the spores throughout the house. Vacuum the affected area. Remove and dispose of the vacuum bag immediately after the job is finished. Next, dry the rug or upholstered piece using a fan, or put it in the sun. Exposure to the sun and air will also arrest the mold growth.
If mildew stains remain on the upholstery, remove by wiping the furniture with a cloth moistened with diluted alcohol (1 cup alcohol to 1 cup water). Dry the upholstered piece thoroughly with a fan.
Mildew-stained rugs and carpets can be cleaned with a rug shampoo. Serve cases may require professional treatment.
**********************
Recipe for removing mildew from fabric
1 part liquid bleach
1 part dishwasher soap
1 part borax
3 parts water
Soak the affected fabric in the mixture dissolved in water. Watch it carefully and remove it once the mildew has released from the fabric. Rinse in plain water. Soak in plain water for an hour. Wash with the regular items. Recipe courtesy of fabric diaper service circa 1980.
***********************
Crunchy Rye Bread
3/4 cup (3oz) Swiss cheese
1/4 cup mayonnaise
3 Tbsp margarine or butter
1/2 tsp celery seed
1/4 tsp paprika
1 (1lb) round loaf rye bread, unsliced
Combine mayonnaise, margarine, celery seed and paprika and mix until fluffy. Add swiss cheese and continue mixing until blended.
Make 2 lengthwise cuts and 5 crosswise cuts through rye bread loaf, leaving bottom crust intact. Spread cheese mixture between cuts and over the top of bread. Place bread on baking sheet. Bake at 375F for 25 minutes or until cheese is melted and slightly browned.
May be wrapped in foil and place over grill. Unwrap last 5 minutes. Serves 8.

Popover Crust Beef Pie
1 cup sliced fresh mushrooms
3/4 cup chopped onions
2 Tbsp margarine or butter
2 cups cubed, cooked roast beef
1/2 tsp basil leaves
1/8 tsp pepper
1/2 cup prepared brown gravy*
2 Tbsp steak sauce
1 pkg (9oz) frozen mixed vegetables**
Popover Batter:
1 cup milk
1 Tbsp oil
2 eggs
1 cup all purpose flour
Heat oven to 400F. Grease 9″ metal or 10″ glass pie pan. In large skillet, saute mushrooms and onions in margarine until tender. Add beef, basil, pepper, gravy and steak sauce. Cover; simmer 10 minutes to blend flavors, stirring occasionally. Stir in vegetables. Keep mixture warm while preparing popover batter.
In small bowl, combine milk , oil and eggs; beat 1 minute at medium speed. Lightly spoon flour into measuring cup; level off. Add flour; beat 2 minutes at medium speed or until smooth. Spoon hot meat mixture, covering filling completely. Bake at 400F for 30-40 minutes or until puffed and deep golden brown. (Place pan on foil or cookie sheet during baking to guard against spillage.) Serve immediately.
Tips: *If leftover roast beef is not available, use 1/2 cup canned gravy or 1/2 cup from 1 package brown gravy mix, prepared as directed. Any remaining gravy can be heated and passed to spoon over individual pie servings.
** Up to 2 cups cooked vegetables (leftovers), cut into slices or small pieces, can be substituted for frozen mixed vegetables in a pouch.
Serves 6-8.

Outstanding Oven-Browned Potatoes
6 medium baking potatoes, peeled,
halved lengthwise
1/2 cup margarine or butter
1/2 tsp garlic powder
2 Tbsp grated Parmesan cheese
2 Tbsp dry bread crumbs
Heat oven to 350F. Generously grease a 13 x9″ (3 quart) baking dish. Cut deep slits in rounded side of potatoes at 1/4 ” intervals. Place potatoes slit side up in prepared dish. In small saucepan, melt margarine.  Stir in garlic powder. Spoon margarine mixture evenly over potatoes with melted margarine from bottom of dish; sprinkle evenly with Parmesan cheese and bread crumbs. Bake an additional 10-20 minutes or until potatoes are fork tender. Serves 6-8.

Carrot-Pineapple Cupcakes
1-1/3 cup all purpose flour*
1 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup grated carrots, about 3 medium
1/2 cup vegetable oil
1/2 cup crushed pineapple, drained
2 eggs
1/4 cup chopped nuts
Nutmeg-Mallow Frosting
Heat oven to 350F. Mix flour, sugar, baking soda, cinnamon, salt and nutmeg. Stir in remaining ingredients except Nutmeg-Mallow frosting just until dry ingredients are moistened. Fill paper-lined medium muffin cups, 2-1/2×1-1/4″, 1/2 full. Bake 25-30 minutes. Cool. Frost with Nutmeg-Mallow frosting. (Refrigerate leftover cupcakes).
*If using self-rising flour, omit baking soda and salt. About 20 cupcakes.
Nutmeg- Mallow Frosting
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 cup margarine or butter
9 large marshmallows
1-1/2 cup powdered sugar
1 to 2 Tbsp milk
1 tsp vanilla
1/2 tsp ground nutmeg
Mix granulated sugar, brown sugar and margarine in saucepan. Heat to boiling; boil and stir 2 minutes. Remove from heat; stir in marshmallows until melted. Stir in powdered sugar, milk, vanilla and nutmeg until smooth.

Quick Pizza Casserole
6 oz (1-1/2 cups) elbow macaroni
8 oz jar pizza or spaghetti sauce
8 oz carton cottage cheese
4 oz (1 cup) shredded mozzarella cheese
4 oz pkg sliced pepperoni, cut in half
1/2 chopped onion
1/2 tsp basil leaves
1 Tbsp grated Parmesan cheese
Heat oven to 350F. Cook macaroni to desired doneness as directed on package; drain. In 2 quart casserole, combine all ingredients except parmesan cheese; blend well. Sprinkle parmesan cheese over top. Cover; bake at 350F for 30-35 minutes or until thoroughly heated.
Microwave directions: Cook macaroni as directed above. In 2 quart microwave safe casserole, combine all ingredients except parmesan cheese; blend well. Sprinkle parmesan cheese over top. Cover with plastic wrap. Microwave on high for 7 to 9-1/2 minutes or until thoroughly heated, rotating 1/2 turn halfway through cooking.
Tip: One pound weiners, cut into 1/2″ slices, 4 oz  Canadian bacon, cut into 1/2″ pieces or 1/2 lb ground beef, browned, can be substituted for the pepperoni. Serves 6 (3/4cup ea).

Orange Glazed Coconut Rolls
1 pkg Hot Roll mix
3/4 cup hot tap water
1/2 tsp coconut extract
1 egg
Topping:
1/2 cup sugar
3/4 orange juice
1/3 cup margarine or butter
1/8 tsp salt
1/2 cup coconut
1 Tbsp margarine or butter, softened
2 Tbsp sugar
1 tsp cinnamon
In large bowl, dissolve yeast from hot roll mix in hot water, stir in coconut extract and egg. Add hot roll mix; blend well. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85F) 30-45 minutes.
Prepare topping while dough is rising. In small saucepan, combine sugar, orange juice, 1/3 cup margarine and salt. Bring to a boil, simmer 10 minutes, stirring occasionally. Pour into ungreased 13 x9″ pan; sprinkle with coconut. Cool. On lightly floured surface roll out dough into 18 x 12″ rectangle. Brush with 1 tablespoon margarine; sprinkle with mixture of sugar and cinnamon. Starting at shorter side, roll up tightly; seal edges. Cut into 12 rolls. Place cut-side-down over coconut mixture. Cover, let rise in warm place, 30-45 minutes. Heat oven to 375F. Bake 20-25 minutes or until golden brown. Cool 5 minutes; invert to remove rolls. 12 rolls.

Spaghetti Squash- can be a carb friendly dish
1 spaghetti squash (about 1-1/2 lbs)
1 medium onion, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1 large clove garlic, finely chopped
2 Tbsp olive or vegetable oil
4 medium tomatoes, chopped (about 4 cups)
1/2 tsp salt
1/4 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/4 tsp fennel seed
1/8 tsp pepper
1/4 cup grated Parmesan cheese
Prick squash with fork. Cook in 400F oven until tender, about 40 minutes. Cook and stir onion, green pepper and garlic in oil in 3 quart saucepan over medium heat until onion is tender, about 5 minutes. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer uncovered, stirring occasionally, 5 minutes. Cut squash into halves; remove seeds and fibrous strings. Remove squash strands with two forks; toss with margarine and cheese. Spoon tomato mixture over squash.
Microwave directions: Pierce squash in several places to allow steam to escape. Place squash on paper towel in microwave. Microwave on high (100%) 5 minutes; turn squash over. Microwave until tender, 4-6 minutes longer. Place onion, green pepper, garlic and oil in 1-1/2 quart microwavable casserole. Cover tightly and microwave until onion is tender, 2-3 minutes. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Cover and microwave until hot, 2-4 minutes longer. Continue as directed. Serves 6 (about 2/3 cup).

Microwave:
Herb & Cheese Chicken Breasts
1 pkg (8oz) cream cheese, softened
2 Tbsp milk
2 green onions, minced
2 Tbsp minced parsley
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 small garlic clove, crushed
4 whole large chicken breasts, boned & halved
1/3 cup dried bread crumbs
1 tsp paprika
2 Tbsp butter, melted
1 head Belgian endive
2 pkg (10 oz ea) frozen asparagus, cooked
1 pint cherry tomatoes
1/2 cup bottled oil and vinegar dressing
1. Mix cream cheese and next 7 ingredients.
2. Push fingers between skin and meat of chicken breasts to form a pocket. Spread some cheese mixture in pocket of each chicken breast.
3. Mix crumbs, paprika. Coat chicken with butter, then crumbs.
4. Place in 13 x 9″ dish; cook, covered with waxed paper, on high 15 minutes; rotate dish once.
5. Arrange chicken, endive, asparagus, tomatoes on platter. Pour dressing over asparagus.
Serves 8. About 490 calories per serving.

Microwave
Microwave Apple Butter
8 cups (9 medium) cored, quartered, peeled apples
2 cups apple cider or apple juice
1-1/2 cups sugar
3/4 tsp cinnamon
1/4 ea tsp cloves & allspice
In 3 quart microwave safe casserole, combine apples and cider. Microwave on high for 12-15 minutes or until apples are tender, stirring twice during cooking. In blender container or food processor bowl with metal blade, process apple mixture until smooth. Return to casserole. Add sugar, cinnamon, cloves and allspice; blend well. Microwave on high for 25-35 minutes or until thickened and dark brown, stirring once halfway through cooking. Cool. (Mixture will thicken as it cools.) Pour into sterilized jars; store in refrigerator.
Conventional Method: In large saucepan, cook apples in 4 cups apple cider about 15 minutes or until tender, stirring frequently. In blender container or food processor bowl with metal blade, process apple mixture until smooth. Return to saucepan; add sugar, cinnamon, cloves and allspice; blend well. Cook over low heat about 3 hours or until thickened, stirring frequently. Cool. Pour into sterilized jars; store in refrigerator. 4 cups.