who was known for her wicked back-hand swing with a cast iron skillet.
"A true Norse woman uses
a cast iron skillet. ~
Only an English woman
would use a rolling pin."
1 fairly good sized hunk of lutefisk
1 board (preferably ceder or yellow pine)
Lay lutefisk on the board and salt generously. Wrap board and lutefisk in aluminum foil and bake in a hot oven for 15-20 minutes. Remove from oven. Remove the aluminum foil, throw away the lutefisk and eat the board.
Yew tak yust ten big potatoes.
Den yew boil den till dar done.
Yew add to dis some sweet cream.
And by cups, it measures vun.
Den you steal tree ounces of butter.
And vit two finges pinch some salt.
Yew beat dis very lightly.
If it ainít gude, itís your fault.
Den yew roll dis tin bit flour,
Aní lightly brown on stove yew bake.
Now call in all Scandihuvians
Tew try da fine lefse yew make.
The above recipes were found in a cookbook from the Sons of Norway Heritage - Jotunheimen Lodge 499.
Swedish Limpa Bread (for Bread Machines)
1-1/2 cups milk
2 Tblsp. canola oil
2 Tblsp. unsulphured molasses
2 cups unbleached all-purpose flour]
1 cup rye flour
2 Tblsp. dark brown sugar
1 Tblsp. cocoa powder
1 Tblsp. grated orange rind
1 tsp. crushed aniseeds
1/2 tsp. caraway seeds crushed
1/2 tsp. salt or to taste
1-1/2 tsp. active dry yeast
Pour milk into baking pan and add the rest of the ingredients according to your machine instructions. Bake on QUICK CYCLE.From The Bread Machine Bakery Book, by Richard W. Langer.
Sweet Finnish Bread
1 pkg. dry yeast
1/4 c. warm water
1 to 1 1/2 c. sugar
3 to 4 eggs
2 tsp. salt
2 c. milk, heated
1/2 lb. butter
Approximately 3 1/2 lbs. flour
Dissolve yeast in warm water.
In large bowl, mix egg, sugar, and salt.
Add warm milk and some flour.
Add yeast and more flour, melted butter; beat together, adding enough flour to make stiff dough.
Put dough into greased bowl. Grease. Cover; let rise in warm place.
Double. Punch down. Put on lightly floured board.
Divide in 4 parts, then divide in 3 parts. Shape each strip about 16 inches long and 1 inch thick. Braid the 3 strips together. Tuck ends under. Put on greased baking sheet. Let rise (not double).
Glaze with beaten egg and sprinkle with sugar. Bake at 400 degrees for 20 to 30 minutes.
Kartoffelsalat (German Potato Salad)
4 Med. potatoes
Pinch of salt
1 Med. onion, finely minced
1 Med. dill pickle, chopped
1/2 ts Capers, rinsed
1/2 c White chicken stock
1 tb Vegetable oil
2 ts Spicy mustard
1 tb Vinegar, or lemon juice
Freshly ground pepper
Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk the remaining ingredients.
Taste, and adjust seasonings. Pour dressing over the potatoes, and marinate for 30 min. before serving the salad. Serve warm or cold.
Apfelpfannkuchen (Apple Pancakes)
2/3 c Flour; Unbleached; Unsifted
2 ts Sugar
1/4 ts Salt
4 Eggs; Large; Beaten
1/2 c Milk
2 c Apple; Slices
3/4 c Butter Or Margarine
2 tb Sugar
1/4 ts Cinnamon
Sift together the flour; 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mix 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch.
When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm.
Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.
Frikadeller (Danish Meat Balls)
1/2 lb Veal
1/2 lb Pork
1 g Onion
2 c Milk
Pepper to taste
2 tb Flour or 1 c Bread crumbs
Salt to taste
Put veal and pork together through a grinder 4 or 5 times. Add flour or bread crumbs, milk, egg, onion, salt and pepper. Mix thoroughly.
Drop on frying pan from a large tablespoon and fry over low heat.
Serve with browned butter, potatoes and stewed cabbage.
From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.
2 c Unbleached Flour; Sifted
4 tb Butter; No Margarine
1/2 c Sugar; Granulated
1 Egg; Large
1 ts Baking Powder
3 c Cottage Cheese; 1 1/2 lbs
1/2 c Cornstarch
1 ts Baking soda
1 c Sugar; Granulated
4 Eggs; Large
1/2 ts Lemon Rind; Grated
1/2 ts Vanilla Extract; Real only
1 c Sour Cream
1 c Raisins
CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable.
Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers.
Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well.
Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well.
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April 26th, 2000