by Laurie | Apr 23, 2009 | Norwegian/Scandanavian Foods
This is a traditional recipe but was adjusted to serve 30 for a Norwegian gathering. You may want to reduce the amounts for your own use.
3 Qts. whipping cream
flour
milk (about 2 1/2 qts.)
1 1/2 C. sugar
Salt to taste
Sugar and cinnamon to top
Boil the whipping cream for 10 minutes, stirring constantly. Sift in flour gradually until batter begins to form. The batter will be quite thick and must be stirred constantly throughout the whole process of cooking to avoid scorching. Dip off butter as it forms and keep warm. When no more butter can be dipped off, add boiling milk–one cup at a time. Let it come to a full boil until adding the next cup of milk. Add sugar and salt. Serve with hot butter drippings and sugar and cinnamon.
by Laurie | Apr 23, 2009 | Cookies
1/2 C. shortening (part butter for a richer cookie)
1/4 C. white sugar
1/2 C. brown sugar
1/2 t. vanilla
1 egg, well beaten
1 C. + 2 T. flour
1/2 t. soda
1/2 t. salt
1/2 C. nuts
1 pkg. chocolate chips
Cream together the first 4 ingredients. Fold in the egg and beat. Sift together flour, soda and salt. Add this mixture to the creamed ingredients. Stir in nuts and chocolate chips. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375 degrees for 7-10 minutes.
From the kitchen of Ella Meyer
by Laurie | Apr 23, 2009 | Cookies
1 C. white sugar
1 C. brown sugar, packed
1 C. lard or 3/4 C. butter
1 t. soda
1 C. peanut butter
2 1/2 C. flour
2 eggs, well beaten
1 t. vanilla
1/2 t. salt
Blend first 3 ingredients. Add rest of ingredients and mix well. Roll in little balls and flatten with a fork. Bake at 350 degrees until slightly browned.
From the kitchen of Ella Meyer
by Laurie | Apr 23, 2009 | Cookies
3/4 C. shortening
1 C. brown sugar, packed
1 egg, beaten
1 t. cinnamon
1 t. baking powder
1/4 t. salt
1 1/4 C. flour, sifted
1 t. vanilla
1/2 C. nuts
2 1/2 C. oatmeal
1/2 C. raisins (optional)
Combine all ingredients. Drop from teaspoon onto a cookie sheet. Bake at 350 degrees.
From the kitchen of Ella Meyer
by Laurie | Apr 23, 2009 | Norwegian/Scandanavian Foods, Pork
1 1/2 lb. lean ground pork
1/2 lb. ground beef
2 eggs
2 large potatoes, riced and mashed
1 C. milk
1 t. salt
1 C. cream
Mix pork and ground beef well, add eggs, potatoes, milk and salt. Form into balls and roll in flour. Brown in skillet using butter. Pour a small amount of water over them. Bake 1/2 hour. After 1/2 hour pour the cup of cream over the them. Bake until cream is absorbed.
From the kitchen of Ella Meyer
by Laurie | Apr 22, 2009 | Christmas Recipes, Cookies
3 egg whites
1 C. sifted powdered sugar
1/3 C. crumbled Saltine crackers
1 pkg. (6 oz.) semi-sweet chocolate chips
1 pkg. (4 oz.) shredded coconut
Beat egg whites until stiff. Slowly add powdered sugar. Fold in crackers, chocolate chips and coconut. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for 13-15 minutes.
Optional: Can put green or red food coloring in for Christmas.
From the kitchen of Ella Meyer
by Laurie | Apr 22, 2009 | Beef, Casseroles
1/2 lb. hamburger
2 C. each potatoes and carrots
1/2 C. rice, uncooked
1 1/2 C. tomatoes
1 onion
1 C. celery
Brown hamburger. Add onion, potatoes, carrots and celery which has been cut in small pieces. Add rice and tomatoes and season to taste. Bake 1 hour at 350 degrees.
by Laurie | Apr 22, 2009 | Beef
1 T. fat
1 lb. ground beef
1 C. onions, sliced
1 C. green peppers, sliced
1 T. sugar
1 T. prepared mustard
1 T. vinegar
1 t. salt
1 C. catsup
1/2 t. ground cloves
Melt the fat in skillet. Add meat and brown slightly. Add onions, peppers, and seasonings to the meat. Cover the skillet and simmer about 30 minutes. Serve on split buns. Serves 6-8. Good for picnics.
by Laurie | Apr 22, 2009 | Cakes
1 C. brown sugar
1 C. oatmeal
1 C. flour
1/2 C. butter
1/2 C. sugar
3 C. apples, diced
2 t. cinnamon
Crumb first 4 ingredients together and place 1/2 mixture in pan. Cover with apples. Sift sugar and cinnamon over the top of apples. Cover with rest of crumb mixture. Bake 45 minutes at 350 degrees. Serve with whipped cream or ice cream. Recipe says to use an 8×12 pan but a 9×11 should work fine. Serves 6.
by Laurie | Apr 21, 2009 | Vegetables
1 1/2 C. milk
1 beaten egg yolk
3 T. flour
4 strips bacon
1 small onion, minced
1/2 C. buttered crumbs mixed with 1/4 C. grated cheese
Salt and pepper to taste
1 can string beans
Crisp bacon. Pour off some of the fat. Brown the onion. Add milk, flour and egg mixture and season. Pour over the beans. Put into a casserole and top with the crumbs and cheese. Bake about 30 minutes in a moderate oven.
From the kitchen of Alma Harnwell
by Laurie | Apr 21, 2009 | Other Desserts
1/4 C. butter
1/2 C. sugar
1 1/4 C. cake flour
1/4 t. salt
1 egg, beaten
1 1/4 t. baking powder
1/2 t. vanilla
1/4 C. milk
1 C. blueberries
Cream butter. Add sugar. Add the egg and vanilla. Sift the flour, baking powder and salt and add alternately with the milk. Fold in the berries. Bake in a pudding pan.
From the kitchen of Alma Harnwell
by Laurie | Apr 21, 2009 | Cakes
1/2 C. butter
1 C. sugar
3 T. milk
3 eggs
1 1/2 t. baking powder
1 t. salt
1/2 t. nutmeg
1 t. cinnamon
2 C. flour
2 C. pecans
Cream butter, sugar and salt. Beat in the spices and beaten egg yolks, milk and nuts. Sift flour and baking powder and add alternately with the beaten egg whites. Bake in a tube pan 1 hour at 350 degrees.
From the kitchen of Alma Harnwell
by Laurie | Apr 21, 2009 | Vegetables
1 C. soft buttered bread crumbs
1/2 t. salt
1 C. grated American cheese
Dash of pepper
2 T. butter
2 T. flour
1 C. milk
4 hard boiled eggs
1 large can asparagus, drained (cut in pieces)
Place half of the crumbs in the bottom of a casserole. Make a white sauce of butter, flour, milk, seasoning, and cheese. Place alternate layers of eggs and asparagus and white sauce. Put remaining crumbs on top. Bake in a 350 degree oven. Serves 4-5.
From the kitchen of Alma Harnwell
by Laurie | Apr 21, 2009 | Cakes
1 1/2 C. flour
1 egg
2 t. baking powder
1 t. lemon extract
7/8 C. sugar
4 T. melted shortening
1/2 C. milk
1/2 C. coconut
Sift flour, sugar, baking powder and salt. Add beaten egg and melted shortening to milk and mix with dry ingredients. Add extract and coconut. Bake in a loaf pan in a 350 degree oven.
From the kitchen of Alma Harnwell
by Laurie | Apr 21, 2009 | Sauces/Dressings
2 T. fat
1/2 C. milk
3 T. flour
1 C. grated cheese
Blend fat and flour. Add 1/2 C. milk. Cook over low heat. Season and add cheese. Stir until cheese is melted.
From the kitchen of : Alma Harnwell
by Laurie | Apr 13, 2009 | Sauces/Dressings
1 can Eagle Brand Sweetened Condensed Milk
1 C. vinegar
1 t. mustard (French)
1 t. salt
Mix in blender. Good for fruit salad.
by Laurie | Apr 13, 2009 | Sauces/Dressings
1 C. sugar
1 t. dry mustard
1 t. salt
1 C. oil
1/2 C. vinegar
1/2 C. catsup
Mix in blender or shake well.
by Laurie | Apr 13, 2009 | Salads
4 large carrots, grated
1 C. raisins
1 T. sugar
1 can crushed pineapple, drained
Salad dressing
Stir all together and mix well. I use juice from pineapple to thin down salad dressing. Chill and serve.
by Laurie | Apr 13, 2009 | Pet Milk Recipes
1 T. Pet Milk
1 egg white
2 C. confectioner’s sugar (about)
1 t. mint extract or 4 drops oil of peppermint
Add milk to unbeaten egg white and stir in gradually enough sugar to handle. Flavor and drop by teaspoons on oil paper or shape into patties with pastry tube.
Note: This mixture may be colored with any vegetable coloring.
by Laurie | Apr 13, 2009 | Pet Milk Recipes
1 C. granulated sugar, caramelized
1/4 C. boiling water
2 C. granulated sugar
1 C. Pet Milk
Pinch of salt
2 t. grated orange rind
1 C. nuts
Caramelize the 1 cup of sugar by sifting slowly into a hot frying pan. Shake pan vigorously to prevent burning. Add boiling water to caramelized sugar and boil until sugar is dissolved. Add 2 C. sugar, milk and salt and boil to soft ball stage (236 degrees) stirring constantly. Just before the candy is done add orange rind. Remove from fire, cool, beat and add nuts. Drop from a teaspoon onto oiled paper.
Note: This candy makes a delicious icing for plain, spice or white cake. If too thick to spread easily, thin with a little undiluted Pet Milk.
