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.

Roquefort Dressing

2 cups Hellman's mayonnaise
6 ounces Roquefort cheese, crumbled
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon garlic salt
1 6 ounce can evaporated milk

Beat evaporated milk until it forms soft peaks. Combine remaining ingredients and fold into whipped milk. Yields 4 cups.

Maple Flavored Syrup

There are two recipes that I have experienced:

1 cup white sugar
1 cup water
1 teaspoon mapeline flavoring

Bring sugar and water to a slow boil, stirring constantly. Remove from heat before it develops into a rolling boil. Add mapeline flavoring. Serve warm.

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1 cup white sugar
1 cup brown sugar
1 cup water  
1 teaspoon imitation maple flavoring

Bring to a boil. Remove from heat and add maple flavoring.

Egg Rolls

From Madame Wong's Long-life Chinese Cookbook ISBN 0809275635, pages 24 to 25

Egg Roll

The original name of this snack was Spring Roll. In China, it is  usually served for the New Year because it is shaped like a 10-ounce gold bar, the symbol of wealth. Whenever it is offered to guests we say, "May you have prosperity for the coming year."

5 tablespoons oil 
1/2 teaspoon ginger, chopped fine
1 scallion, chopped fine
1/2 pound pork shoulder or fillet, shredded or minced, mixed with 1 teaspoon oil and 1 teaspoon cornstarch
t tablespoons light soy sauce
1 teaspoon sugar
1/2 cup shrimp (optional)
1 1/2 teaspoons salt
1/2 teaspoon cornstarch
1 tablespoon sherry
1/2 head celery cabbage (Napa) or regular cabbage, shredded
1/4 cup bamboo shoots, shredded
1/4 cup dried black mushroom, soaked in boiling water 20 minutes (tems removed, shredded)
1/4 cup celery, julienne
1/2 pound bean sprouts
20 egg roll wrappers
1 tablespoons cornstarch, dissolved in 2 tablespoons water
2 cups oil for deep frying

1.Heat 2 tablespoons oil in wok or frying pan to 275 degrees. Stir-fry ginger and scallion 1 minute or until it becomes aromatic. Add pork. Stir-fry at 350 degrees 1 minute until color changes. Add 1 tablespoon of soy sauce and sugar. Cook 1 minute. Remove.
2. Mix shrimp with 1/2 teaspoon of salt and 1/2 teaspoon cornstarch. Stir-fry quickly at 350 degrees. Add sherry. Stir-fry 30 seconds. Remove.
3. Heat 2 tablespoons oil in wok to 375 degrees. Stir-fry cabbage, bamboo shoots, mushrooms, and celery 1 minute. Remove.
4. Heat 1 tablespoon oil in wok to 375 degrees. Stir-fry bean sprouts 1 minute. Remove.
5. Combine pork, shrimp, and vegetable mixtures in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir fry at 375 degrees until thoroughly heated. Remove to colander. Drain liquid. Cool mixture. Set aside, ready to be used as filling.
6. Put 2 heaping tablespoons of meat mixture on each wrapping. Roll lengthwise into envelopes about 4 inches long and 1 inch wide. Seal with dissolved cornstarch. (Rita's note--you can use egg and water mixed as a sealer as well)
7. Heat 2 cups oil to 400 degrees in wok. Deep-fry (a few at a time) about 4 minutes or until golden brown. Serve with red wine vinegar plum sauce or Fruity Fruity Sauce.

Note: If shrimp are not used, add sherry after soy sauce in step 1.

May be prepared in advance through step 6. May be frozen after step 7. Reheat in oven or re-fry.


Fruity Fruity Sauce

12 ounces apricot preserves
12 ounces orange marmalade
8 ounces applesauce
8-ounce can or pineapple chunks
1 can plum sauce
2 tablespoons white vinegar
2 tablespoons minced ginger

Combine all ingredients in blender and blend until well mixed. Use as a dip with egg rolls and other Chinese finger foods. 

May be refrigerated or frozen.

KFC Coleslaw Recipe

http://78recipes.com/the-famous-kfc-coleslaw-recipe/

You’ll Need:

1 tbsp of finely grated onion
⅓ cup of sugar
½ cup of mayonnaise
¼ cup of well shaken buttermilk
¼ cup of whole milk
1 ½ tbsps of white vinegar
2 ½ tbsps of fresh lemon juice
½ tsp of salt
⅛ tsp of black pepper
8 cups of finely diced cabbage
¼ cup of shredded carrots

Frog Eye Salad

http://78recipes.com/moms-frog-eye-salad/

8 ounces of Acini De Pepe Pasta
1 cup of pineapple juice
½ cup of sugar
1 tbsp of flour
¼ tsp of salt
1 beaten egg
½ tbsp of lemon juice
22 ounces of drained mandarin oranges
22 ounces of drained pineapple tidbits (reserve the juice)
8 ounces of drained crushed pineapple
1 ½ cups of miniature marshmallows
¾ cup of shredded coconut
8 ounces of cool whip

How to:

First, prepare and cool the Acini De Pepe pasta according to the package instructions and rinse with cool water.

Mix together the pineapple juice, sugar, flour, salt, and egg in a saucepan over medium high heat, cook until thick and smooth while stirring constantly. Turn off the heat and mix in the lemon juice.

Once the pasta and sauce are cooled mix them together in a large mixing bowl and stir in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut.

At last, mix in the cool whip and refrigerate before serving.

Easy Homemade Chocolate Turtle Cake

http://78recipes.com/easy-homemade-chocolate-turtle-cake/

Ingredients :

1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix

How to make it :

Prepare cake mix as directed.
Pour 1/2 of the batter in a 13×9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add caramels, milk and butter and stir constantly till melted.
Pour melted caramel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.

Skinny Lemon Brownies

http://78recipes.com/skinny-lemon-brownies/

Nutrition: calories 121.6, fat 6.3 g, carbs 15.7 g, fiber .4 g, protein 1.2 g, sugars11.2 g, sodium 71.1 mg

Lemon Brownies

Makes 16 brownies

Ingredients:

• 1/2 cup all purpose flour
• 1/4 cup whole wheat pastry flour
• 1 stick butter, softened
• 2 large or extra large eggs
• 3/4 cup super fine sugar or granulated sugar
• 2 tbsp lemon fresh lemon juice
• 1 1/2 tbsp lemon zest
• 1/4 tsp Kosher or sea salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp vanilla extract

Lemon glaze:

• 1/2 cup sifted powdered sugar
• 2 tbsp fresh lemon juice
• 1/2 tsp cold water if needed
• lemon zest for sprinkling on top

Directions:

1. Preheat oven to 340 degrees. Mist a non stick 8 or 9 inch square pan with cooking spray. Set aside.
2. In a large mixing bowl, beat with a hand held mixer or stand mixer, the softened butter with the sugar until fluffy. Add the eggs one at a time until well incorporated. Add the lemon juice and zest and mix just until combined.
3. In a separate bowl, whisk together the flour, salt, baking soda and baking soda. Add the flour mixture into the wet ingredients and beat at medium speed for about 1 to 2 minutes until nice and creamy.
4. Pour batter into prepared pan and bake for about 20-24 minutes. Try not to over bake. The edges will turn lightly golden brown. A toothpick should have moist crumbs. Let cool on a wire rack for at least 20 minutes.
5. While cooling, prepare the glaze and then spread over the brownies and sprinkle on the zest. Cut into 16 brownies and enjoy!