Norwegian Potato Dumplings, Potet klubb

From Notably Norwegian, page 31

1/2 pound salt pork
6 cups grated potatoes
4 cups flour
2 teaspoons salt

Cut salt pork into small cubes. Mix potatoes, flour and salt. Form this mixture into 3 to 4 inch oval balls, placing a piece of salt pork in the center.
Place in boiling water and cook gently for 1 1/2 hours.

"My family like the klubb cooked with a ham, or if we can find corned beef without garlic, that also makes a flavorful dish."

"My grandmother from Sigdal taught my mother this family favorite. Now I have taught my daughters-in-law. When we fix klubb, I use a restaurant size soup kettle and triple the recipe. The next day I slice the klubb and fry it in butter. My family always makes sure there is enough klubb left over for this follow-up."

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Rita's notes: My Czech family also makes potato dumplings, but without the salt pork in the middle. Ours were also cooked for around 1/2 hour, or until they are swimming or floating in the water. Ours are served with pork roast or chops, kraut and the pan juices from the meat, loosened with water to make a watery gravy.

My family recipe: http://ritasrecipesblog.blogspot.com/2008/01/potato-dumplings.html

Lefse

From Notable Norwegian published by Penfield Press, Iowa City, Ia 52240

5 cups well-packed cups riced potatoes
1/2 cup butter
3 tablespoons powdered sugar
2 cups flour
1 teaspoon salt.

Use russet potatoes. Boil, then mash and rice potatoes. Add butter while potatoes are still warm. Cool until room temperature. Add powdered sugar, flour and salt. Mix with your hands. Knead well and then roll into a log.

Cut and measure into 1/3 cup portions and make a round ball of each portion. Press it down by hand and it will be easier to keep round while rolling out.

Dust the large canvas-like cloth lefse "board" with flour. Press dough down, turn over and press down again. Roll as thin as possible with a rolling pin with a pastry sleeve into large 14 inch circles to fit the lefse grill. The secret of making thin lefse is using a covered rolling pin. The last roll across dough use grooved lefse rolling pin, which marks the dough slightly and makes it thinner.

Use a lefse stick and roll dough on stick and transfer to lefse grill. You must use a lefse stick or holes will be made in the dough. Bake on hot lefse grill or a griddle. Bake a minute or two, then turn with a lefse stick. Turn when bubbles and brown spots appear. Fold each lefse in half or quarters. Cool between towels and store in plastic bag. Makes about 18.

Spread with butter to eat. Some people sprinkle brown or white sugar on it. Roll up.

Krumkake: Norwegian Wafer cones, or Crumb Cake

Recipe found in Notably Norwegian, published by Penfield Press, Iowa City, Iowa 52240

3 eggs, well beaten
1/2 cup sugar
1/2 cup melted butter
1/4 teaspoon salt
1/2 cup flour
1 teaspoon flavoring (almond and lemon extract)

Beat eggs well. Add sugar, melted butter, salt and flavoring. Beat well. Stir in flour.

Heat krumkake iron on medium heat. Put a teaspoonful of batter on iron. Bake one minute or less, turn over and bake until very lightly browned. Remove from iron and quickly roll on cone-shape form. Store in tight container.