Norwegian Meatballs
Makes 120 (1 1/2 in meatballs) (can be frozen)(350 degrees)
5 lbs ground meat (beef, veal, port; ground three times)
2 med onions, finely ground (save juice)
1/2 tsp nutmeg
1/2 tsp allspice
1 T. salt
1/2 tsp pepper
2 eggs, beaten
1/2 cup half and half
1/2 cup cracker meal or matzo meal
4-5 beef bouillon cubes or 4-5 tsp. instant beef bouillon
2 tsp Kitchen Bouquet flour
Combine all meatball ingredients, knead by hand 5 min. or more to blend spices into meat. Lightly grease or coat shallow baking pans with non-stick cooking spray. Form small round meat balls; dipping hands into cold water to shape smooth. Bake 10 to 15 min. Place meatballs in large kettle; add bouillon cubes, meat drippings from baking pan and water to cover. Stir in Ktchen Bouquet. Heat to boiling; reduce heat and simmer 1 hr. Remove meatballs. Thicken gravy with flour to desired consistency.
Hallongrottor (Swedish cookie)
7 oz butter (200 gr smör)
3/4 cup sugar (1 dl socket)
1 tsp vanilla (vaniljsocker)
1 tsp baking powder (bakpulver)
3 cups flour (4-1/2 dl vetemjöl)
Raspberry Jam
Roll into small balls & thumb print - add Jam. Bake in small paper cups at 425 degrees for 10 minutes.
Almond Cake
Mix 3/4 c. butter or margarine, melted with 1 1/2 c. sugar. Beat in 2 eggs, one at a time. Stir into above mixture: pinch of salt, 2 tsp. almond extract, 1/2 tsp vanilla, 1 1/2 c. flour. Pour into greased and lined 9 or 8 inch cake pan. Sprinkle with 2 T. slivered almonds and 2 tsp. sugar. Bake in 350 degree oven for 35 to 45 min. Note: I usually double the recipe and bake two round pans at a time. This cake freezes wonderfully.
Norwegian Pancakes
1 cups flour
1 1/2 cup milk
3 eggs
1/8 t salt
dash cinnamon
Beat eggs slightly with fork. Add milk and other ingredients and stir until smooth. Batter should be thin. Use a 7 inch skillet with sloped sides. Heat skillet. Pour in small amount of oil. Dip 1/4 cup batter, pour in hot pan and quickly tip pan to spread batter around over bottom. Slip spatula under cake when top side looks dry. Flip over and brown on other side. Takes only a few seconds. Fold in half or roll on plate. Serve with jam and confectioners sugar. Yield: abt 10
Bergen Water Pretzels
1 1/2 c. water or milk
1 1/2 ounces fresh yeast
1/4 c. butter or margarine
1/2 c flour
1/4 teaspoon salt
Heat the water (or milk) and stir in the yeast. Melt the butter and add with flour and salt to make a firm dough. Divide in 20 pieces. Roll each into long tubes and form in to classic pretzel shape. Preheat oven to 425 degrees. Bring a wide pot of water to a boil. Add a few pretzels at a time and bring the water back to a boil. At first, the pretzaels will sink to the bottom. When they rise back to the top, remove them with a slotted spoon and place on a baking sheet. Bake pretzels for 10 minutes.
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Norwegian Sweet Soup
1 cup prunes 1 cup seedless raisins
½ cup currants 1 cup chopped apples
2 cups grape juice 3 cups water
1 cup sugar ½ cup minute tapioca
1 stick cinnamon ¼ teaspoon salt
Combine all ingredients except grape juice and cook until fruit is tender. Then add grape juice and ½ lemon sliced (I just squeezed a lemon). Serve hot with rusks. May be served cold as dessert – garnish with whipped cream and chopped nuts. Made about 30 4 oz. servings.
Rice Pudding
4 c. water 1 tsp salt 1 c rice (white) (med)
Cook on top of stove until tender. Put in large microwave bowl.
Mix into the rice: 1 ½ c. sugar & 3 c. milk
Cook in the microwave for 45 min. It should look like oatmeal. Add Ameretto cream and a maraschino cherry on top when serving. Serves 10-12
