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RECIPES PAGE |
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RECIPES PAGE |
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Grandmother's Swedish Meatballs
Laila Falk, Doris Wiberg & Berit Karlsson My kusins from Sweden made this for us when
they visited! 1 beef bouillon
cube Dissolve bouillon cube
in 1/2 cup hot water. Cool. Mix ground beef Shape meat into balls
and brown in butter. Cook until done. Serve with boiled potatoes and lingonberry sauce. Meat mixture can be made into patties and served with fried sweet onions.
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| From: Silas and Donnora Caswell" Swedish Rye Bread 1 C. Milk 1 tsp. fennel seed 1 pkg. dry yeast 1 tsp. anise seed 2 T. sugar 1/3 C. butter or margarine 1 C. lukewarm water Grated rind of 1 orange 4 1/2 C. flour 1 tsp. salt 3/4 C. dark corn syrup 3 C. med. rye flour Lukewarm water Scald milk and cool to lukewarm. Dissolve yeast and sugar in lukewarm water and stir in milk. Beat in 3 cups flour. Cover and let rise until double in bulk, about 1 to 1 1/2 hours. Combine syrup, fennel and anise in saucepan and bring to boiling. Cool to lukewarm. Beat syrup, butte, orange rind and salt into risen batter. Stir in rye flour and 1 cup of the remaining flour. Use the last 1/4 cup flour for kneading. Sprinkle some of the flour on a board and place the dough on it. Knead with floured hands until smooth and elastic. Place in greased bowl, turn to grease on all sides and let rise until double in bulk, about 1 1/2 to 2 hours. Set oven at 375. Shape dough into 2 loaves Grease 2-9x5 inch bread pans, place dough in pans and cover and let rise until double in bulk, or about 50 minutes. Bake another 45 minutes. Brush with lukewarm water and bake 5 minutes longer. _________________________________ This one is for a bread machine _________________________________ I
Recipe for Fastlagssemla from "Det Bästa Brödet", a gift
book from Ingrid Andersson , genealogist from Ulvenäs, Töcksmark, and
third cousin ! :-) |
KAKOR
BRÖD Karen McClain, from Grandma Jenny Ahlberg Ahlin 4 cups boiling water 3 cups oatmeal - I use quick oatmeal ½ c. lukewarm water 1 teaspoon sugar 2 pkgs. Yeast 2 cups all-purpose flour Pour the boiling water over the oatmeal and cover. Let cook until lukewarm. Mix the water, sugar and yeast together in small bowl and let stand until bubbly. When the oatmeal is lukewarm, add the bubbly yeast and the flour. – Mix well. Add: 4 teaspoons salt ½ cup brown sugar 1 cup cooking oil 2 tablespoons molasses Add: 6 MORE cups of flour & knead well. If not stiff (dry) enough, Add an add’l cup of flour. Knead until smooth and elastic. Shape in a ball and place in a lightly greased bowl, turning once to grease surface. Cover, let rise in warm place, until doubled. Cut in 4 portions, shape each in a smooth ball. Place each on a flat, greased cookie sheet, flatten out with hands or rolling pin. Let rise until “kaka” (about 1 inch high) size covered with a paper towel. Prick with fork in several places and bake each for 20 minutes at 400 degrees. (Switch shelves half-way) Store on kitchen towel, under and over the loaf. May be stacked on each other and can be frozen too. Our favorite way to eat it?- sliced into long thin strips, buttered and dipped in coffee. ___________________________________ I am a home economist and have created a recipe for the Lucia Cats which works well in the bread machine. Lucia Cats |
KROPPKAK KRUPKAK
| KROPPKAKOR
(as written by Grandma) Patt Sullivan, grandma, Agnes Franson Stenholm 1886-1967 1 peck red potatoes 4 cups grated raw potatoes 4 cups cooked and mashed potatoes 1 cup white flour 1 egg Put grated potatoes in a cloth bag and squeeze out liquid. Let liquid stand until the *flour settles to the bottom of bowl. Drain off the juice (water) and add the *flour to the raw potatoes. (A *flour starch settles to the bottom of the bowl...water comes to the top) Use the potato water to make Rye bread. Mix dough well and form balls, (Grandma made 5-6" balls) making a hole in the middle. Fill hole with browned (in butter) chopped salt pork, finely chopped onion and ground allspice. Cook in salted water very slowly....simmering about 1-1 1\2 hours. Balls will rise to the top of water when done. Left over Kroppkakor were sliced and fried in butter and served with a light cream gravy. _____________________________ Jansson's Temptation From the kitchen of my Great
Auntie Melvina Larsson from Kristine Guthrie. Potato Griddle cakes - Rårakor
- Raggmunkar, Potato sausage (potatis korv)
Since someone asked, I have waited for the "proper" recipe for
potato sausage |
POTATO
BOLONGA Nancy Peter, this recipe came from my grandmother. I have fond memories of "potato bologna" mostly around the holidays. We always bought or made it starting at Thanksgiving and ending at Easter. My grandparents lived in Axtell, Nebraska. The grocery stores in Kearney always stocked it during the holidays. My grandparents would make it to suit their fancy some years. I remember them borrowing a sausage stuffer and making it in the kitchen one year. My parents also carried on the tradition. It is the only Swedish dish I ever remember being served in our family. I have also made this but with the smaller families, it is too much for us to eat. This is the recipe my grandmother used. She always like hers the best and all "bought" sausage was measured next to hers. 10 lbs potatoes, ground 12 lbs ground pork 8 lbs ground beef 3 onions, diced 3/4 cup salt 2 tsp pepper 3 t allspice Mix all together and stuff in casings. My grandmother boiled the sausage, then fried in butter in a skillet. You don't want the leanest meat otherwise the sausage will be very dry. I cut the recipe in half but it still makes quite a bit. Can be frozen. We have also made it into patties and fried it. ___________________________ Krupkoker _______________________________ Here is another, very old, and
typical Swedish dish. It is not a fancy dish, its origin is from poor people in the countryside some centuries ago. |
| Kalvadans
(Swedish Veal Loaf) (Kalvdans) Nancy
Borquist Olson 3 lbs veal 1 large onion diced 1 cup celery diced 2 teaspoons salt 4 bay leaves 8 whole allspice Pepper 1/3 cup softened butter Cover meat with salted water. Bring to a boil, skim top, add seasonings, onion and celery and simmer, covered, until meat is tender. Remove meat and chop fine. Strain the stock into another pot and boil down to about 1 pint, not below. Mix meat, seasonings, softened butter, stock and season to taste. Pour into a mold and chill until firm. Unmold and garnish with hard boiled eggs and serve with pickled beets. My mom used a wide mouthed jar type mold which has since been lost. She unmolded the loaf and sliced it into slabs. We always poured vinegar over the cold slices and had hard boiled eggs and pickled beets on the side. |
Picture
from recipe book, Smak av Sørland, by Bjørg Bøe
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LUTFISK
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PANNKAKA I make my Grandmother's
pannkaka in a large round skillet...pouring the thin batter, then tipping the skillet until
the batter fills the whole skillet. The best part is flipping over the very large pannkaka
in one piece :-) ------------------------------------------------------------- Plättar(Swedish Pancakes) 1/2 cup flour Beat together the flour and half of the
milk to a smooth batter. Add the eggs, remaining milk, salt, and melted
butter. Beat until well blended. This was sent to me by a friend. |
UGN
PANNKAKA (oven pancake)
(UGNSPANNKAKA) Nancy Borquist Olson My Swedish father called this Ugn
Pannkaka (oven pancake). It is basically the same as Swedish Pancakes (Pannkaka),
those thin pan fried jewels you ____________________________________ Swedish Pancakes |
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Swedish Princess Cake
3 recipes here Princesstårta http://www-2.cs.cmu.edu/~mjw/recipes/cake/
3 eggs This is a Minnesota State Fair
(1994) winning recipe for Swedish Coconut Cookies by Mabel Schmalz, and is now my second favorite cookie (the
first being chocolate chip - aka Tollhouse). I must warn you though, cut this
recipe in half or you'll get about 15 dozen cookies. _________________________________ GRANDMA JOHNSON'S MOLASSES COOKIES PRE-HEAT OVEN TO 350 BAKE 8-10 MINUTES 1 cup SHORTENING1 cup SUGAR 1 cup MOLASSES 2 eggs 4 cups FLOUR 1 cup SOUR MILK 2 tsp BAKING SODA 2 tsp CINNAMON 1 tsp CLOVES 1/2 lb RAISINS SIFT TOGETHER FLOUR, CINNAMON, CLOVES AND BAKING SODA, SET ASIDE. CREAM SUGAR AND SHORTENING. ADD EGG AND BEAT, ADD MOLASSES, MIX WELL. ADD 1/2 OF SOUR MILK & FLOUR AND MIX WELL. ADD BALANCE OF SOUR MILK AND FLOUR AND MIX. COAT RAISINS WITH A SMALL AMOUNT OF
FLOUR AND ADD TO BATTER. |
SWEDISH
RICE PUDDING Patt Sullivan from grandma, Agnes Franson Stenholm 1886-1967 1\2 cup long grain raw rice...cook then rinse and drain thoroughly. Handful of raisins...soak in cup of very hot water while rice is cooking. Then drain well and squeeze rest of water from raisins between paper towels. Mix in large bowl: 5 eggs slightly beaten 2 cans Carnation Evaporated Milk (12 fl. oz) 1 of those cans filled with 2% milk 1\2 cup sugar 1\2 tsp salt Add to this the drained rice and raisins. Also add one whole *almond.Pour all into 2 1\2 qt. Pyrex bowl. Sprinkle sugar on top. Lightly sprinkle cinnamon and nutmeg on top of sugar. Dot with butter. Bake in large pan of water at 350 for one hour or until a silver knife comes out clean. *Tradition is that who ever gets the almond is next to be married. This Rice Pudding has always been a traditional dish at all of our family holiday dinners.. especially Christmas! The *almond can become quite amusing at a big family table with 10-15 kids and cousins. The girls try desperately to get it while the boys avoid it like the plague :-) _____________________________
Enkel napoleonskake
med jordbær. Til fire personer trenger
du:
English version of recipe For 4 persons you need :
_____________________________ Here's a recipe for
Skorpor.
I make it regularly because it keeps so well, my mother loves it, it tastes so good AND
it's easy to make. _____________________________ Norwegian Waffles
2 deciliter sugar 1 kilkogram flour 1 liter milk 5 deciliter water 1.5 deciliter melted butter 2 teaspoons baking soda 2 teaspoons cardamon Beat, makes about 30 small waffles ________________________________
My husbands grandmother, born in 1875, made her mother's, born in Sweden, recipe called Sweet Rice. I am the fourth generation to make it, and my kids
Toscakaka _____________________________________ 3/4 cup Softened Butter ___________________________________ Ris a la Malta The first time I had it was at
the home of some Danish friends when I was a child, but had been told that it was also a Swedish Christmas dessert. We always had it from Ris a la Malta
SAUCE |
All of this talk of old recipes, and especially the mention of svinmålla soup, reminded me that I have an old recipe for nettle soup. It is probably very similar to the recipe for svinmålla soup and is identical to my mother's spinach soup:
Nettle soup
2 qts nettles
2 cups water
salt to taste
1 tbsp butter
1 1/2 tbsp flour
1 1/4 qts pork stock and vegetable water from nettles
salt and white pepper
Wash nettles well and drain. Cook in slightly salted water 10 minutes or until tender. Strain, reserving water. Chop nettles finely or pass through
sieve. Melt butter, add flour and stir until well blended. Add stock, still stirring, and simmer for 10 minutes. Add the nettle purée and season.
Serve with a poached egg or quartered hard boiled eggs floating on top.
My brothers called it 'dead fish on a slimy pond', but they really enjoyed it. I might add, only when Mom and Dad couldn't hear them!
Cheers, Chris TroySince yellow pea soup is such a firmly rooted tradition in Sweden (I'm sure it goes hundreds of years back) and still enjoyed as part of Swedish
"husmanskost" (meaning basic,"every-day" meals) there are loads of recipes.
I'll give you my favorite here. Please bear with the detailed description -
better say too much than too little in this case.
4 servings
Soak 4 deciliters of dried, yellow peas in 2 liters of water over night in a cool place.
Optionally change to fresh water (see below).
Heat to boil vigorously for 10-15 minutes. Skim off the hard scales that surface.
Turn the heat down.
Add 600 grams of lightly salted pork, Select a piece with more or less fat as you like. Typical is a part of the side of the pig. My absolute favorite
is smoked pork with not too much fat.
Add one, fairly large, peeled and sliced yellow onion and a medium sized sliced carrot ("pennies").
Keep it just slowly boiling for another 1,5 to 2,5 hours. Stir lightly every now and then. It is a matter of taste how long you cook and how hard you
stir. Test for yourself.
Some like the peas to be identifiable, sort of "al dente" like Italian pasta, some like the soup to be fairly homogenous.
Towards the end of cooking season with either thyme OR sweet majoram (but
never both). You may have to add some salt depending on how salty the pork is.
Important !!
After boiling with the pork for about 45 minutes, depending on the size of
the pork piece, take the pork out of the soup or else you'll have a very overcooked pork !. Cut it up in small cubes, some 5 by 5 mm. When you are
happy with the consistency of the pea soup, add the pork back into the pan just long enough to reheat.
Some notes
A warning: this is not diet food. The pork should have some fat on it or you'll not have the real Swedish pea soup.
Yellow peas may be hard to find outside Sweden. At present I have not found any biological ref but basically they look like green peas except they are
pale yellow and we always get them dried.
Unfortunately they contain some carbohydrates that are somewhat hard to digest and may cause some "tummy wind". If you use these tricks this should
normally be a minor problem:
Be sure to hydrate the peas properly before cooking. Minimum 12 hours.
You can change the water before you start cooking but you lose some flavor too.
Skim off the pea skins, which float on the surface during the first few minutes of cooking.
You may even whisk the soup at the end of cooking to get more scales out.
Cook for at least 2 hours.
Serve with mustard on the rim of the soup plate and Swedish hard rye bread ("knäckebröd") with hard cheese.
Optionally also a small glass of heated Swedish "pusch" (= punch, a very
sweet, yellow, medium alcoholic drink seasoned with arrack).
This recipe looks very long and complicated but it's not at all much work. I gave this elaborate description to make sure you have the details too.
Try it ! It's a good solid, nutritious dish and on the low cost side as well (unless someone charges you too much to get the yellow peas).
The classical dessert is Swedish pancakes with strawberry or raspberry jam, of which you've seen a lot on this list already.
It seams we will soon have a complete Swedish cook-book here. Soon someone will ask for "bruna bönor", "blodpudding" and "sjömansbiff" as well.
Happy cooking and "smaklig måltid" (= bon appetit in Swedish)
Fredrik Haeffner
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sticks cinnamon 10 whole cloves 6 cardamom seeds (break open pods) 1 cup sugar 1 glass red wine 1 pint bottle brandy 1/3 cup seedless raisins few blanched almonds bits of fruit peel Tie spices in cheesecloth, gently cook with sugar and wine for 15 minutes, remove spice bag, add brandy. Serve hot (do not boil) with raisins, almonds, and fruit peel. Make the glögg a few days in advance. refrigerate. |
20
whole cardamom seeds 50 cloves 3 cinnamon sticks dried peel from 5 oranges 1/2 gallon port wine 1 cup sugar 1/2 lb raisins 1/4 lb almonds blanched 1 fifth of bourbon Place first four items in a cheesecloth bag and cook in 2 inches of water in a very small pan for 45 minutes. Heat wine gently in a large kettle with a cover. Caramelize the sugar and add to warm wine. Add spice mixture, raisins and almonds. Add alcohol. Heat thorough, stirring thoroughly. Touch a match to the mixture and put out the flame with the cover so all the alcohol doesn't burn off. |
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25 servings!!! 2 qt Wine, red, dry Combine wine,
muscatel, vermouth, bitters, raisins, orange peel, cardamoms, cloves, ginger and cinnamon.
Cover and let stand 12 hours minimum. |
MISCELLANEOUS RECIPES???? :) :)
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How to make kitchen floor paint! Put 2 ounces of stick glue in 1 quart of rain water
and stand on back of stove until glue is dissolved. When cool, mix with yellow ocher
until it will spread nicely. (makes a nice brown color) Now paint the floor.
Paint drys the same day it is put on. When the floor is dried, go over it with boiled oil
freely. This will wear like iron and you won't have to paint oftener than once every 3 or 4
years. It is good for porch if you like the color, and it is a very cheap paint. |
Sawdust Dough Thoroughly mix 4 cups sawdust and 1 1/2 cups wallpaper
paste, adding enough water to make dough the consistency of biscuit dough. Keep hands
moist, if they become sticky. |
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Thanks Earl Alexander O, LUTEFISK (sing to the tune of "O Tannenbaum") |
Jerry, The author of the lutefisk song, Red Stangeland, conducted a contest in 1989-90 for a new verse to be added to the song. I am happy to announce that I was the winner, and was awarded ten pounds of lutefisk for my efforts. The words to the new verse are as follows: O lutefisk, O lutefisk, when my poor heart stops beating, The gates of heaven will open wide, I'll see the angels eating From steaming platters of the stuff, and there will always be enough, O piece of cod that I adore, O lutefisk forevermore! Robert L. Lee Crystal, Minnesota Mr. Longstrom, |
| I'll
just remind everyone of a card I once saw at the Svensk Butik in Kingsburg, CA. It depicts a boatload of Vikings. All the men except one are crowded down at one end which is low in the water while the other end is sticking way up in the air. Caption: "SOMEBODY has to sit with the lutefisk!" <G> Virginia Sholin Smallwood |
| Twas the
night before Christmas with things all a-bustle, as mama got set for the Christmas Eve
tussle. Aunts, uncles, and cousins soon would be arriving with stomachs all
ready For Christmas Eve dining, While I sat alone with a feeling of dread, As visions of
lutfisk Danced in my head. The thought of the smell made my eyeballs start burning; the
thought of the taste set my stomach to churning, For I'm one of those who good Swedes
rebuff, A Scandihuvian boy who can't stand the stuff. Each year, however, I played at the
game to spare Mama and Papa the undying shame. I must bear up bravely; I can't take the risk
of relatives knowing I hate lutfisk. Then out in the dark I heard such a clatter I yumped up
to see What was the matter. There in the snow All in a yumble Three of my uncles had taken a
tumble. My aunt, as usual, gave them what for and they soon were up and through the door.
Then, from out in the kitchen, An odor came stealing that fairly set my Senses to reeling.
The smells of lutfisk creeped down the hall, and wilted a plant in a pot on the wall. The
others reacted As though they were smitten, While the aroma laid low my small, helpless
kitten. Uncle Oscar and Lars said, "Oh, that is yummy!" And Kermit said,
"That's good for the tummy!" And then, "Dinner time," Said Mama, ringing
a bell, As they rushed to the table With a whoop and a yell. I lifted my eyes To heaven and sighed, And a rose on the wallpaper Withered and died. With my legs full of lead, I found my chair and sat in silence with unseeing stare. Most of the food was already in place; there remained only to Fill the lutfisk's space. "Var så god" And Papa came proudly with a bowl on a trivet you would have thought The crown jewels were in it. Then Papa lifted the cover on the steaming dish and I was face to face With that quivering fish. "Me first," I heard Uncle Kermit call, While I watched the paint Peel off the wall. The plates were passed For Papa to fill. I waited in agony between fever and chill. He would dip in a spoon and all in a pile It oozed onto the plate-I thought I would die. Then came my plate and to my fevered brain, There seemed enough lutfisk to derail a train. With butter and cream sauce I tried to conceal it; I salted and peppered but The smell would reveal it. I drummed up my courage; I tried to be bold-Mama said, "Eat it before it gets cold." I decided to face it-"Uffda," I sighed. "Uffda, indeed," My stomach replied. Then I summoned that resolve For which us Vikings is known, My hand took the fork with a mind of its own, And with reckless abandon That lutfisk I ate; within twenty seconds I cleaned up that plate. Uncle Kermit flashed me an ear-to-ear grin, As butter and cream sauce Dripped from his chin. Then, to my great shock, He whispered in my ear, "I'm so glad that's over for another year!" It was then I learned A great and wonderful truth That Swedes and Norwegians From old men to youth must each pay their dues to have the great yoy of being known as a Good Scandihuvian boy. So to all of you, As you face the great test, Happy Christmas to you And to you all my best.
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| Can
someone explain Lefse? Lefse is Norwegian thinbread. Mvh "Aspen" Don ____________________________________________________________ In case someone does not
reply to the Lefse question, I will. |
Swedish cooking word
definitions, you may not need these, but I do!
Some
of this information came from friends in Sweden.
| BERRIES strawberries=jordgubbar (wild =smultron) raspberries=hallon lingon berries=lingon gooseberries=krusbär blueberries=blåbär apple=äpple (more than one=äpplen) currant=vinbär (korint/korinter is the smaller version of a raisin) black currant =svarta vinbär) red currant = röda vinbär) |
VEGETABLES beans=bönor cabbage=vitkål cauliflower=blomkål carrots=morötter peas (garden)=spritärter beets=rödbetor (red beets) onion=lök horse radish=pepparrot celery=selleri ____________________ HERBS parsley=persilja sage=salvia savory=kyndel basil=basilika |
SPICES anise seed=anis bay leaf=lagerblad cinnamon stick=hel kanel cloves=nejlikor allspice=kryddpeppar nutmeg=muskot mace=muskotblomma ginger=ingefära cardamom=kardemumma marjoram=mejram thyme=timjan mustard=senap pepper=svartpeppar white pepper=vitpeppar cinnamon=kanel |
| bread
= bröd piece of bread=brödbit bread tin=brödburk round loaf=brödkaka slice of bread=brödskiva breadcrumbs = crumbs=brödsmulor butter=smör cheese=ost cheesecake=ostkaka cooky = kaka = cake or cooky cookies = kakor cream=grädde (whipped cream=vispgrädde) dumpling=klimp egg yolks=äggula _____________________________ It's BRÖD (not bröds) even if its many bröd. Kroppkaka is just what you discribed you can skip the OR?? Kalvadans should be KALVDANS (kalv=calf, dans=dance) UGN PANNKAKA should be UGNSPANNKAKA PAPPARKAKOR should be PEPPARKAKOR |
flour=mjöl fruit juice=saft herring=salt sill jam=sylt jelly=gelé lutfisk = YIKES!! (just kidding, I like it) meat=kött milk=mjölk oatmeal=havregryn pancake=pannkaka potato dumpling stuffed with chopped pork, OR??=kroppkaka rice porridge=risgrynsgröt rye bread=limpa sandwich=smörgås sugar=socker _____________________________ This info below was sent by my friend (whose initials are Ian Hamilaton :) :) Tacks Ian. Ung means young, Ugn means oven. Ung pannkaka is a young pancake; Ugnspannkaka is a pancake made in the oven. (They're best with porc in them! Then they are called Fläskpannkaka). |
Recipe for Friendship
Fold
two hands together
And express a dash of sorrow
Marinate it overnight
And work on it tomorrow
Chop
one grudge in tiny pieces
Add several cups of love
Dredge with a large sized smile
Mix with the ingredients above
Dissolve
the hate within you
By doing a good deed
Cut in and help your friend
If he should be in need
Stir
in laughter, love, and kindness
From the heart it has to come
Toss with genuine forgiveness
And give your neighbor some
The
amount of people served
Will depend on you
It can serve the whole wide world
If you really want it to
Sign!! Jerry's Guestbook View Jerry's Guestbook
Thanks kusin Linda