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5 eggs
1/4 cup sugar
1 cup flour
1 tsp fresh lemon juice
1/2 tsp freshly grated lemon peel
1 cup sour cream
1/4 cup butter

Beat eggs and sugar until thick and fluffy, about 10 minutes. Alternately fold in the flour, which as been sifted with lemon peel, and sour cream. Stir in the butter and lemon juice. Set batter aside to rest 10-15 minutes.

Heat waffle iron. When ready, pour approximately 1/4 cup batter into center of iron. Lower cover and bake until the steaming stops, 30-60 seconds or so.Makes 6 lemon waffles

Submitted By: Lorene Tinjum Johansen, Engelsviken, Norge


4 cups riced potatoes (packed)
l cup flour
l tbls. sugar
l tsp. salt
3 tbls. Butter

Used riced potatoes so you are sure there are no lumps...DO NOT USE ALASKA POTATOES as there is too much moisture in them. Must be from lower 48 states.

Combine potatoes,butter, salt,sugar and set aside to cool. Add the flour when you are ready to roll. Roll as thin as possible. Bake on hot lefse grill. Turn only once. Layer between cotton cloth to limit the "moistness" (so lefse won't stick together).

Submitted By: Delores (Wolff) Tinjum, Alaska, USA


2 qts. water
2 sticks cinnamon
l/2 cup sago
l cup sugar
l cup raisins
l tbsp. wine vinegar
l cup grape juice
l cup prunes
l lemon

Wash sago, raisins, and prunes. Cook in water for l hour. Add sugar, cinnamon, sliced lemon, and vinegar. Boil again for approximately 30 minutes. Add grape juice about 15 minutes before soup is cooked.

Submitted By: Delores (Wolff) Tinjum, Alaska, USA


5 well-packed cups rice potatoes
1/2 cup margarine
3 Tbsp powdered sugar
2 cups flour
1 tsp. salt

This is a no fail lefse recipe. Follow these directions and you win every time: I make it at Christmas time in the garage. It ends up a hot seller at the church Christmas bake sale.

Use only the large baking type Idaho russet potatoes. They have a high specific gravity and is the secret to success. Boil, then mash and rice them (to get the lumps out). Do not overcook the potatoes - just enough so the pieces can be pierced easily with a fork. Add margarine while potatoes are still warm. Cool in frig and when you are read to go to work, add powdered sugar, flour and salt. Mix with your hands. Knead well.

Get ahold of an ice cream scoop. Place neat scoops on cookie sheet. Press it down hard by hand and it will be easier to keep round while rolling out.

I use a lefse board which is covered by a large canvas-like cloth held in place by elastic. (Any good Norwegian ethnic store sells the boards and canvas covers) Use a long white cotton sock as a pastry sleeve. Or you can buy a sleeve. I use this type of rolling pin to make a 12 to 14 inch diameter lefse. However, its very important to keep the pastry cover well dusted, likewise the rolling pin. The problem is sticking, and one can minimize this problem by having high specific gravity potatoes.

I used a grooved lefse rolling pin w/o a sock for the final pass. The ideal lefse is very thin and dainty - not thick and heavy.

Heat your lefse grill to about 400 degrees. Use long lefse sticks to lift the lefse from the pastry board and onto the grill. Bake a minute or two, then turn with the lefse stick. turn when bubbles and brown spots appear.

Cool between paper towels and place into plastic bags. Spread with butter. I like them mainly with lutefisk, mashed potatoes and gravy, roast turkey, cranberries, and meatballs. My mouth waters just to think of it.

Submitted By: Winton Fuglie, Arizona, USA


1/2 kg bacon (the old days they use no smoked flesh)
1 1/2 l. fresh milk
100 gr. butter
5 tablespoons flour meal
salt and pepper

**Metric conversion information on bottom of page**

- cut bacon in cubes and steak
- melt the butter in a new pan
- mix butter and flour meal, not burning
- mix milk to a thickening
- take the bacon and bacon fat and mix it with the thickening
- taste with salt and pepper

Serve with boiling potatoes and vegetables.

Also you can eat this with Norwegian white goat cheese, cut in cubic size.

Drink: a matter of taste, I am drinking beer to this. In special occasion, homemade beer.


Submitted By: Terje Hagen, Årdalstangen, Norge


10 egg yolks
1/2 pint whipping cream
1/2 pound sugar
1 small tsp powdered cardamon seed
1/2 glass brandy

Beat all together slightly; add flour to make a stiff dough. Roll very thin and cut into diamonds (cookie sized). Make a slit in center and turn (pull) one corner through. Fry in deep hot lard to a golden brown. Drain on brown paper (paper towels).

Submitted By: Lorene Tinjum Johansen, Engelsviken, Norge


4 cups grated potatoes
1 tsp. Baking Powder
2 cups white flour
dash salt
cornstarch for coating

Mix and press into a ball, placing a piece of ham in the center.Roll in cornstarch and drop into hot water with ham stock (enough to make a good taste). Set at a low temperature for about a hour. Turn them over with a spoon. Enjoy!

Submitted By: Carol Kowaniuk, Saskatchewan, Canada


1 egg
2/3 cup sugar
1 tsp. vanilla
1tsp.Baking Powder
1/2 cup flour
1/2 cup chopped nuts(pecan or walnuts)
1 cup raw diced apple
1/2 tsp. cinnamon

Combine eggs,sugar,vanilla and baking powder,flour,nuts and apples--add cinnamon--Stir well-Pour into well greased and floured 9 inch pan. Bake for 30 minutes at 350.

Submitted By: Carol Kowaniuk, Saskatchewan, Canada


4 eggs,separated
1 cup sugar
1 cup margarine
1 cup flour
1 tsp.Baking Powder
1/2 tsp. vanilla
1/2 tsp. lemon juice

Beat egg yolks with 1/2 c. sugar; add margarine then, flour, baking powder, vanilla, and lemon juice.

Lastly, beat eggs whites till stiff and fold into first mixture. Spread on a greased cookie sheet. Sprinkle with coconut, sugar, and nuts(crushed). Bake 350 in 350 degree oven 15-20 minutes. Cut into diagonal pieces while still warm.

Submitted By: Carol Kowaniuk, Saskatchewan, Canada


3 eggs
1 cup white sugar
1/2 cup melted butter(cool)
1/2 cup cream
1 cup flour( may use cake flour)
dash salt
1/2 tsp. vanilla

Mix lightly with electric beater alternately ..add vanilla and salt. Spray iron with Pam for beginning. Place one tablespoon in center of iron. Watch for brownish color, then take off and form to a cone with your wooden cone maker. Yields 5 dozen

Submitted By: Charlotte Sevold, Saskatchewan, Canada


1/2 pound prunes
1 cup raisins
1 stick cinnamon
1 cup grape juice or apple juice
1 cup sugar
1 tablespoon vinegar
1/8 tsp salt

Add 4 tablespoons Tapioca after cooking the above and cook slowly a little longer; till clear and cool.

Submitted By: Charlotte Sevold, Saskatchewan, Canada


4 cups grated potatoes
1 tsp. Baking Powder
2 cups white (or wheat) flour
crispy fried bacon
salt & pepper to taste
grilled onions
vegetable broth

Mix first three ingredients in large bowl. Use large ice cream to form dumplings. Take some of the potato mixture (until scoop is about half-full) and drop fried bacon and onion into scoop using potato mixture to cover and fill remainder of scoop well.

Place into dutch oven (large saucepan) filled with vegetable broth and cook until klub rises to surface. Serve immediately.

Some folks serve this dish using a white sauce made from the broth, however, they are tasty as is. You may also (good!) slice klub in half and fry for breakfast.

Submitted By: Lorene Tinjum Johansen, Engelsviken, Norge


4 cups potato flakes
3 cups boiling water
1 1/2 cups margarine (butter)
3 tsp salt
4 tsp sugar
1 1/3 cups whole milk
1 cup Half & Half (light cream)

Place dry ingredients into 3 quart bowl. In a saucepan, bring to boil water, milk, Half & Half, and margarine. Stir liquid into bowl of potato mixture until smooth. Refrigerate overnight.

Lefse dough:

2 cups chilled potato mixture
1 cup flour

Work together with hands until flour has been absorbed. If sticky, add flour. Place about 1 cup of dough on floured board and roll as thin as possible. Cut with 4" cookie cutter or 1 pound coffee can. Bake on hot griddle until light brown blisters appear; turn to complete baking. (set griddle to 400 degrees F) Repeat process until all of potato mixture is used. Yield: 100 (3") pieces. (published in "Revisiting Norse Kitchens")

Submitted By: Jan Eri & Anne-Mette Bjørgan, Tanum, Norge


loaf of white bread, crust removed
smoked salmon
hard boiled eggs
fresh dill

Cut bread into 1 1/2" diameter rounds (circles). Put on a small amount of butter; lay on a thin layer of smoked salmon. Then, place a slice of hardboiled egg on top. Garnish with sprig of fresh dill. (Can be made ahead of time and stored in refrigerator until needed.)

Submitted By: Winton Fuglie, Arizona/Minnesota, USA


2 cups cooked lutefisk
2 cups cooked rice
2 eggs, beaten
1 1/2 cup milk
1/2 cup half & half (light cream)
1 tsp salt

Combine ingredients and bake at 350F for 45 minutes.

Submitted For: Signe Tinjum, Minnesota, USA (Tinjum Family Cookbook)


2 cups butter
2 cups sugar
2 eggs
6 cups flour
1 tsp vanilla
Finely chopped almonds (if desired)

Cream butter & sugar until creamy. Beat eggs slightly, add & mix. Add vanilla & flour. Mix well. Add finely chopped almonds. Pat into tins. Bake 12 minutes. Cool & tip out of tins. Makes 12 dozen.

Submitted For: Inge Magnuson, California, USA (Tinjum Family Cookbook)


3 Tbsp water
1/2 Cup vinegar
3T. sugar
1/4 tsp salt & pepper
1 tsp dillweed

Combine ingredients in a saucepan; bring to a boil and stir until sugar is dissolved. Allow to cool. Peel and thinly slice 3 medium cucumbers into a bowl and pour the vinegar mixture over the top. Refrigerate until ready to serve.

Submitted By: Margaret Tenjum-Tolliver, Illinois, USA


2 large salt herrings, 1 lb. each
3 cups diced, cooked potatoes
3 cups diced pickled beets
2/3 cup diced gherkin pickles
1 cup diced, peeled apple
1 med. onion, chopped
3/4 cup vinegar
1/4 cup water
1/4 cup sugar (or fructose)
1 tsp. white pepper
2 cucumbers, sliced very thinly
2 tsp. salt
1/2 cup mayonnaise
1 hard-cooked egg, pressed through sieve or ricer

Clean fish, removing heads and tails, and soak 12 hours in cold water (better if left to marinate in refrigerator 2 days); changing the water once during this time. Drain, skin and fillet. Be sure to get all bones out. Dice the fillets and mix with the potatoes, beets, gherkins, apple, and onion. Mix 1/4 cup of vinegar, water, sugar, and pepper. Add to the herring mixture and stire gently until well mixed. Pack into a 2-quart bowl and chill well. Slice cucumbers paper thin and sprinkle with salt; mix well, cover and let stand for an hour. Drain and rinse very well with cold water. Pour 1/2 cup vinegar over cucumbers and let stand 15 minutes. Drain. Turn out salad and garnish with the wilted cucumbers, mayonnaise, and egg. Can also be served with sour cream tinted with a little beet juice.

Submitted For: Mrs. A. A. Lindberg, Pennslyvania, USA (from "Three Rivers Cookbook")


1 cup sugar
4 Tbsp flour
dash of salt
2 Tbsp melted butter
1 1/2 cup milk
3 eggs, separated
5 Tbsp fresh lemon juice

Combine lemon juice and 3 egg yolks, which have been beaten, with 1 1/2 cup milk. Mix well. Beat egg whites until foamy and fold them into batter. Pour into 6 greased pyrex cups. Place them in cake pan with hot water in it. Bake for 45 minutes at 325 degrees.

Submitted By: Ron Chrislock, California, USA


3 cups rhubarb pieces
1 cup sugar
1/2 cup butter
1 cup buttermilk
1 egg
1 tsp baking soda
1 1/2 cups flour

Bake 45-50 minutes at 350 degrees.

Pour the following sauce over pudding:

1 cup sugar
2 cups water
2 Tbsp cornstarch
1/2 cup vinegar

Boil sauce a minute or two until clear. Pour on top of pudding and serve hot. (Minnie Herreid was a baker in Moorhead for many years)

Submitted By: Ron Chrislock, California, USA


200ml (3/4 Cup) heavy cream
200g (6 oz) unsalted butter
salt, white pepper
2-3 tablespoons chopped parsley

Boil cream until reduced by half. Stir in butter a little at a time. Do not boil after the butter has been added, or the sauce will be thin. Season to taste with salt and pepper, and stir in the parsley just before serving.

Distributed by: Jan Eri, Tanum, Norge


About 3 pounds young pollack (haddock, halibut, perch, etc.)
3 pints of water
1 cup milk
5 tablespoons flour
2 carrots
1 parsley root
salt, pepper
approximately 1/2 cup thick sour cream or creme fraiche
1 tablespoon chopped chives

Clean, fillet and wash fish. Remove the gills from the head and scrub head and backbone free of blood. Put the head and bones in a roomy kettle and pour over cold water. Bring to a boil and skim. Let the stock simmer uncovered for 20 minutes. If it cooks too long it will taste like glue. Strain the stock. Bring stock to a boil. Whisk flour and milk together and add the stock, stirring constantly. Cut the fish into cubes and poach them in the stock for 5 minutes. Clean carrots and parsley root and slice thin or dice. Cook them tender in very little water and add to the soup. Add salt and pepper to taste and stir in the sour cream just before serving. Sprinkle chopped chives and serve piping hot.

Distributed By: Jan Eri, Tanum, Norge


approximately 1 1/2 pound tenderloin or sirloin or reindeer, stag or moose
2 teaspoons salt
1/2 teaspoon pepper
butter for browning


3/4 cup meat stock
3/4 cup port
approximately 1/2 cup heavy cream
salt, pepper

Rub the meat with salt and pepper and brown in butter in a frying pan. Place in a roasting pan and roast at 400F (200C) until done but still pink in the center, approximately 10-15 minutes depending on the thickness of the fillet. Let meat rest for 5-10 minutes before slicing. The slices should be about half an inch thick. Deglaze frying pan with the stock. Add port and cream and boil until reduced by half. Season with salt and pepper to taste. Serve the meat with the gravy, boiled small potatoes, lightly fried parsley root or other vegetable.

Distributed By: Jan Eri, Tanum, Norge


1 cup + 3 tablespoons applesauce
1 cup finely ground dried bread crumbs
3 tablespoons sugar
2 teaspoons cinnamon
1 tablespoon butter, melted
1 cup heavy cream

The best applesauce is home made. Peel and core apples, cut into wedges or cubes and boil in a little water until they are soft but have not completely lost their shape. Add sugar to taste.

Mix bread crumbs with sugar and cinnamon and toast golden brown in a frying pan with the melted butter. Cool. Beat cream stiff. Layer applesauce, crumbs and cream in a large serving bowl and top with whipped cream. Serve at once.

Distributed By: Jan Eri, Tanum, Norge

AQUAVIT SORBET (Norway's National Brandy)

2 cups water
1/2 pound sugar
rind of 1 lemon, cut into narrow strips
juice of 1/2 lemon
1/2 cup+ 2 tablespoons aquavit
1 egg white, beaten

Boil sugar, water and lemon peel for about 5 minutes. Add lemon juice. Cool and strain. Add aquavit to taste and freeze, preferably in a sorbet machine. If you put it in the freezer, stir it often so that ice crystals do not form. When the sorbet is half frozen, stir in the lightly beaten egg white and finish freezing. Serve aquavit sorbet in individual serving glasses, garnish with lemon peel and lemon balm.

Distributed By: Jan Eri, Tanjum, Norge


1 lb ground pork
1 large onion, chopped
1 cup celery, diced
1/4 lb mushrooms, chopped
12 ounces whole wheat, country white, or cornbread stuffing
2 eggs, beaten
1 cup diced jarlsberg or jarlsberg lite cheese
1/2 cup chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon minced garlic
1/2 teaspoon black pepper

In a large skillet, saute' sausage until golden brown, breaking it into small bits, Drain off excess fat. Add onion, celery and mushrooms. Cook several minutes, stirring frequently. In bowl, combine sausage mixture with the next eight ingredients. Spoon stuffing into turkey cavity.

Roast turkey according to manufacturer's directions. Stuffing yields enough for a 16 lb turkey. Halve the ingredient measurements for a smaller (8 to 10 lb) turkey.

Distributed By: Winton Fuglie, Arizona, USA


3 1/2 lb Boneless haunch of venison - or reindeer
3 tb Butter; softened
Salt & pepper
1 1/3 c Beef stock
1 tb Butter
1 tb Flour
2 ts Red currant jelly
1/2 oz Brown Norwegian goat cheese; -(Gjet”st), finely diced
1/2 c Sour cream

Preheat oven to 475F.
Tie the roaast up neatly at 1/2" intervals with kitchen cord so that it will hold it's shape while cooking. With a pastry brush, spread the softened butter evenly over the meat. Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for about 20 minutes. When the surface of the meat is quite brown, reduce the heat to 375øF and sprinkle the roast generously with salt and pepper. Pour the stock into the pan and cook the roast, uncovered, for 1 1/4 hours. With a large spoon or bulb baster, baste the meat with the pan juices every half hour or so. The interior meat, when finished, should be slightly rare, or about 150øF on a meat thermometer. Remove the roast to a heated platter, cover it loosely and let rest in the turned off oven while you make the sauce.

Skim and discard the fat from the pan juices. Measure the remaining liquid and either reduce to 1 cup by boiling it rapidly or add enough water to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon of butter and stir in 1 tablespoon of flour. Stirring continuously with a wooden spoon, cook this roux for 6 to 8 minutes over low heat until it is a nut brown color. Be careful not to let it burn or it will give the sauce a bitter flavor. Now, with a wire whisk, beat the pan juices into the roux. Next whisk in the jelly and cheese. Beat until they dissolve and the sauce is absolutely smooth, then stir in the sour cream. Do not allow the sauce to boil. Taste for seasoning, remove the strings from the roast and carve the meat in thin slices. Pass the sauce separately.

Submitted By: Lorene Tinjum Johansen, Engelsviken, Norge


2 lb Halibut or cod fillet; cold boiled
4 tb Horseradish root; freshly grated -=OR=-
4 tb Prepared horseradish
1 pt Sour cream
1 ts Salt
1/8 ts White pepper
2 tb Onion; finely chopped
1 ts White vinegar
3 tb Dill; fresh, finely chopped
1 md Head lettuce; preferably-Boston
2 Eggs; hard-cooked, sliced
3 Tomatoes; peeled & cut in wedges

If you are using bottled, prepared horseradish, drain it through a fine sieve, pressing out the excess juices with a wooden spoon or squeeze it dry through a kitchen towel or double thickness of cheesecloth. In a large mixing bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped dill. Break the fish into 2" chunks and carefully fold it into the sour-cream dressing with a rubber spatula. Marinate for at least 30 minutes in the refrigerator, then arrange the fish, sauce and all, on a bed of dried, chilled lettuce leaves. Garnish with the sliced eggs and tomato wedges and, just before serving, strew the remaining tablespoon of chopped dill over the salad.

Submitted By: Lorene Tinjum Johansen, Engelsviken, Norge


8 Eggs
2 c Sugar
8 c Flour
1/2 c Butter; melted
1/2 c Whipping cream
1/8 ts Baking powder
1 ts Baking soda
Juice & zest of one lemon
2 tb Cognac
Sugar and cardamom, mixed

Beat eggs until lemon colored. Add sugar, flour, butter, whipping cream, baking powder, baking soda, lemon juice and zest and Cognac. Mix until stiff dough forms. Let dough stand overnight.

Form into roll as big around as your finger. Cut into 3 inch lengths and form circles by over lapping ends. Or roll out 1/4 inch thick and cut with lightly floured doughnut cutter. Deep-fry at 350 degrees, turning frequently until puffed and brown. Sprinkle with sugar and cardamom to taste.

Submitted for: Bergliot Norvoll, Minnesota, USA


10 1/2 oz Can cream of mushroom soup
1 c Milk
1/2 ts Salt
1/2 ts Black pepper
2 c Cooked, diced chicken
1 c Cooked, diced ham
10 oz Package frozen peas
2 Leeks, cooked and cut into 1/2" pieces
4 Tomatoes, peeled and quartered
1/4 c Madeira wine

In a large saucepan, combine soup, milk, salt, and pepper; blend well. Heat. Stir in chicken, ham, peas, leeks and tomatoes. Cook, stirring occasionally, until heated about 10 minutes. Stir in wine.

Submitted by: Lorene Tinjum Johansen, Engelsviken, Norge


2 sml Potatoes, boiled or baked and pureed in the blender (about 1/2 cup)
2 c Of rye flour
1/4 ts Salt
1/3 c Water or potato water

It is impossible to find a more spartan cracker than Norwegian Flatbread. It can be made with only rye flour, salt, and water, but adding a pureed vegetable, such as potatoes, increases the nutritive value and adds subtle flavor. This flatbread is excellent with mild cheeses.

In a large bowl or in the food processor, blend the pureed potato, flour, and salt together.

Add the water and blend well until the dough will hold together in a cohesive ball. With a sharp knife, divide into 10 equal portions. Turn these out, one at a time, onto a floured surface and roll into circles. Roll as thin as possible, at most 1/8 inch, so each is approximately 7 to 8 inches across. Prick all over with the tines of a fork.

Lightly oil a griddle or large skillet and heat until it is very hot. One by one, place the rolled circles onto the griddle and cook until the bottoms begin to show light browning. Then turn and cook the other side. Keep turning until the whole cracker is dry and crisp. Do not allow the flatbread to get more than medium brown. Cool on a rack. Yield: 10.

VARIATIONS: Substitute any pureed vegetable for potatoes. Flours other than rye can also be used. Try wheat or barley. If the dough is too sticky to roll, add a little more flour. Letting the dough rest for an hour after mixing will also make it easier to roll.

Flatbread can also be cooked in the oven. Bake on an ungreased baking sheet at 400F. for 8 to 12 minutes, or until crisp, turning 2 or 3 times.

Submitted by: Lorene Tinjum Johansen, Engelsviken, Norge


2 lb Spinach -- fresh
2 pk Frozen chopped spinach
2 qt Chicken stock -- fresh or canned
3 tb Butter
2 tb Flour
1 t Salt
1/4 ts White pepper
1/8 ts Nutmeg

Wash the fresh spinach thoroughly under cold running water to remove any sand. Drain by shaking it vigorously by hand or in a lettuce basket, then chop coarsely. If frozen spinach is used, thoroughly defrost and drain it. Bring 2 quarts of chicken stock to a boil in a 3-4 quart saucepan and add the fresh or frozen chopped spinach. Simmer uncovered about 6 to 8 minutes, then pour the entire contents of the pan into a sieve set over a large bowl. Press down hard on the spinach with the back of a wooden spoon to extract all it's juices. Set the liquid aside in the bowl and chop the cooked spinach very fine. Melt 3 tablespoons of butter in the saucepan. When the foam subsides, remove the pan from the heat and stir in the flour. With a wire whisk, beat the hot stock into this white roux a little at a time. Return the saucepan to the heat and, stirring it constantly, bring it to the boil. Then add the spinach. Season soup with salt, pepper and nutmeg. Half cover the pan and simmer soup over low heat about 5 minutes longer. Stir occasionally.

Garnish each serving of soup with a few slices of hard-cooked egg. On festive occasions, such as Easter, spinatsuppe is often served with a stuffed egg half floating in each soup bowl. To make these, remove the yolks from 2 or 3 hard-cooked eggs (depending on how many people you plan to serve) and mash them to a paste with about 1 to 2 teaspoons of softened butter. Roll the mixture into little balls and nestle 2 or 3 into each halved egg white.

Submitted by: Lorene Tinjum Johansen, Engelsviken, Norge


4 Trout -- fresh or frozen, about 1/2 lb ea, cleaned with head & tail left
1/2 c Flour
4 tb Butter
2 tb Vegetable oil
1 c Sour cream
1/2 ts Lemon juice
1 tb Parsley -- fresh chopped

If you are using frozen trout, defrost them completely before cooking. Wash fish under cold running water, pat dry inside and out and sprinkle a little salt into the cavities. Spread the 1/2 cup flour over wax paper, roll the fish around in the flour and shake off any excess. In a heavy 10-12" skillet, heat 2 tb butter and 2 tb oil. When foam subsides, lower heat to moderate and fry the trout, 2 at a time, for about 5 minutes on each side, turning them carefully with a large spatula.

When all the trout have been browned, keep them warm on a heatproof platter in a 200F. oven while you quickly make the sauce. Pour off all the fat from the skillet and replace it with 2 tablespoons fresh butter. Stir over low heat, scraping up the brown pan drippings with a wooden spoon. Add the sour cream and continue stirring for about 3 minutes without letting the cream boil. Stir in the lemon juice and pour the sauce over the hot fish. Garnish with chopped parsley and serve at once.

Exported from: MasterCook


1 pt Red currants
1 pt Raspberries
2 c Water
1/2 c Sugar
1 tb Cornstarch
2 tb Water
1 t Vanilla extract

In a large saucepan, rinse fruit. Combine fruit and water; simmer over medium heat about 10 minutes. Drain; stir in sugar. Blend cornstarch and cold water into a smooth paste. Add cornstarch to fruit, stirring constantly. Bring mixture to a boil; cook 3 minutes. Remove from heat and stir in vanilla. Sieve mixture, if desired. Chill. Serve with cream and decorate with blanched almonds, if desired. 4 servings

Exported from: MasterCook


2 tb Olive oil
1 tb Lemon juice
1/2 ts Salt
Black pepper, fresh ground
2 ts Onion -- finely chopped
2 Mackerel (1 lb each)
1 1/2 tb Butter -- melted
1 1/2 tb Oil (combine w/butter)

Remove the backbones from the fish without cutting them in half, or have your fish dealer remove them. Preheat broiler. In a shallow baking dish large enough to hold the fish laid out flat in one layer, combine the oil, lemon juice, salt, black pepper and onions. Place the mackerel in this marinade, flesh side down for 15 minutes, then turn them over for another 15 minutes. Brush the broiler grill with 1 tablespoon of melted butter and oil and place the mackerel on it, skin side down. Grill only one side about 3" from heat, basting from time to time with remaining butter and oil. In 10 to 12 minutes they should have turned a light golden color and their flesh should flake easily when prodded with a fork. Serve at once, accompanied by butter-steamed new potatoes and tomato or horse-radish butter.

Exported from: MasterCook


1 c Julienne strips of cooked beef, veal, or lamb
1 c Julienne strips of baked or boiled ham
1 tb Minced onion
6 tb Salad oil
2 tb Cider vinegar
1/2 ts Pepper
1 t Minced parsley
1/4 c Heavy cream or sour cream
1 Hard boiled egg, sliced

Mix cut meats with onion. Beat together oil, vinegar, pepper and parsley. Stir cream into dressing. Mix with meats combining lightly. Garnish with sliced egg and beet. Served as a main dish salad.

Exported from: MasterCook


2 eggs
1 cup sugar
¾ Cup milk
2 tablespoons melted butter
2 ¼ Cup Flour
2 teaspoon baking powder
2 teaspoon cocoa
1 tablespoon vanilla sugar (granulated sugar w/vanilla bean in it to flavor)

Butter cream: 100g (about 1/2 cup) butter, 1 cup powdered sugar, 1 yolk of egg. Red and green food color.

Glaze : 1 cup powdered sugar and water

Mix eggs and sugar well. Then combine the butter, milk, and flour (sifted), with the baking powder. Pour half of it into a square cake pan. To the remaining batter, add cocoa and vanilla sugar.

Pour this batter into another pan. Bake cake for 1/2 hour (or until it tests done) at medium temp (350). Remove from oven and cool on rack. Ice ONLY THE SIDES OF THE CAKES with the butter cream, one cake red, the other green.

When the cakes are cool, cut lengthwise into 4 slices. Then take first a dark (cocoa) slice, with red frosting, then a light slice, with green frosting, dark slice again, followed by light, until completed (you will have a striped effect). Press the cake carefully together. Glaze the entire cake and chill for about 1 hour....Cut into slices (against striping so each slice has both white and chocolate portions) and serve.

Submitted by: Bjørg Johansen, Engelsviken, Norge


6 eggs
2 cups sugar
2 cups wheat-flour
2 tablespoons potato-flour
½ cup boiling water
3-4 teaspoon baking powder

Beat eggs and sugar until soft peaks have formed. Add boiling water to the egg mixture slowly. Sift potato-flour, wheat-flour, and baking powder into a bowl. Combine with egg mixture. Pour batter into a round cake pan.

Bake at 350F 45min or until testing done. Do NOT open oven before 30min.

Whipped Cream:

1 liter(quart) cream, and 3 tablespoons sugar. Combine and whip until thickened and creamy.

Slice the cake into (cut twice) 3 layers. Spread each layer with whipped cream and strawberry jam. Once the top has been frosted with whipped cream, decorate with fresh strawberries.

Submitted by: Bjørg Johansen, Engelsviken, Norge


2 eggs
1 cup (2dl) sugar
75 gram (2.5 OZ) melted butter
1 cup (2dl) apple or plum jam
2 cup (4dl) wheat flour
4 tablespoon baking powder
½ tablespoon cinnamon
½ tablespoon salt
1 cup (2dl) raisin
1 cup (2dl) chopped Hazelnut or Walnuts

Pour batter into cake pan and bake in a 175 degree Celsius (350F) oven for
45-60 minutes, or until done.

Submitted by: Bjørg Johansen, Engelsviken, Norge


2 sticks margarine (or butter)
5 c. milk
1 1/4 tsp. salt
1 c. flour
3/4 c. sugar

Melt margarine in heavy saucepan. Add flour; cook, stirring constantly. Add milk, stir constantly until thick. Cook well. Add sugar and salt. Serve, top with melted butter and/or sugar and/or cinnamon.

Submitted for: Mary Ann K., Wisconsin, USA


2 (8-oz) jars herring "party snacks" in white wine sauce, rinsed, drained, and patted dry
1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 tablespoons coarse-grained mustard
2 teaspoons fresh lemon juice
1 teaspoon curry powder
1 teaspoon sugar

Accompaniment: rye bread and butter

Remove and discard skin and dark flesh from herring. Cut herring into 1/4-inch pieces. Whisk together remaining ingredients and stir in herring. Season with salt and pepper.
Serves 4.

Submitted from: Gourmet Magazine, May 2000


Active time: 1 hr Start to finish: 2 days

Pickled beets
3 (8-oz) jars herring "party snacks" in white-wine sauce
1/3 cup Dijon mustard
1/3 cup créme fraîche
2 tablespoons superfine granulated sugar
1 tablespoon packed light brown sugar
1 tablespoon water
3 tablespoons minced red onion
2 tablespoons chopped fresh dill
2 teaspoons drained and rinsed green peppercorns, chopped fine
1/2 stick (1/4 cup) unsalted butter, softened
8 slices rye bread

Garnish: 8 fresh dill sprigs

Make pickled beets.

Rinse and drain herring, discarding any onion. Pat herring dry between paper towels and cut into 1/2-inch pieces.

Whisk together mustard, créme fraîche, sugars, water, onion, dill, and peppercorns and stir in herring. Chill, covered, 2 hours to allow flavors to develop.

Spread butter evenly on 1 side of each bread slice and arrange herring mixture over half of slice. Drain beets well and arrange over remaining half.

Makes 8 open-faced sandwiches, serving 4 as a light main course

Submitted from: Gourmet Magazine, December 2000


1 1-pound box medium prunes (about 25-30)
Whole blanched almonds
3 eggs, separated
1/4 cup sugar
1 cup light cream
1 teaspoon vanilla
1/2 cup heavy cream, whipped

Cover prunes with port and soak overnight, or simmer 5-10 minutes. The prunes should still retain their shape. Drain, and with sharp, pointed knife, pit prunes. Replace pits with whole almonds. Place prunes in baking dish. Beat egg yolks with sugar until thick and light. Heat cream and stir into egg yolk mixture. Beat in vanilla. Beat egg whites until stiff peak forms. Fold into custard. Pour custard over prunes. Bake in a 325°F. oven, or until custard is set. Chill. At serving time, decorate with whipped cream forced through a decorating tube.

Serves 4 to 6.

Submitted from: House & Garden Magazine, February 1964


Active time: 2 hr Start to finish: 3 1/2 hr

2 large eggs
1 cup sugar
4 cups all-purpose flour
1 teaspoon baking powder
3 sticks salted butter, softened
1/2 cup sugar cubes, coarsely crushed, or pearl sugar

Beat together 1 egg and sugar with an electric mixer until thick and pale. Sift in flour and baking powder and add butter. Beat on low speed until mixture forms a dough. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Preheat oven to 350°F.

Lightly beat remaining egg. Roll level teaspoons of dough into balls and arrange 1 inch apart on ungreased baking sheets. Press thumb into center of each ball to flatten, leaving a depression, and brush lightly with egg. Sprinkle crushed sugar in centers and bake in batches in middle of oven until golden, 12 to 18 minutes. Transfer to racks to cool completely.

Makes about 12 dozen

Submitted for: Jane A. Van Pelt, Virginia, USA


4 tablespoons (1/2 stick) butter
1 small onion, chopped
2 slices day-old rye bread, crusts trimmed, torn into pieces (about 1 1/2 cups)
2/3 cup beef stock or canned beef broth
1 egg
1/4 teaspoon ground allspice
1/4 teaspoon ground white pepper
1/2 pound ground beef
1/2 pound ground veal

2 tablespoons all purpose flour
1 1/3 cups beef stock or canned beef broth
2 tablespoons whipping cream
Ground allspice

For meatballs:
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Cool slightly. Combine bread and stock in large bowl. Mix in onion mixture, egg, allspice and pepper. Add ground beef and veal and blend well. (Can be prepared 3 hours ahead. Cover and chill.)

Shape meat into 1 1/4-inch balls. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes. Using slotted spoon, transfer meatballs to platter and keep warm. Reserve drippings in skillet.

For sauce:
Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in stock and cream. Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.

Makes about 30.

Submitted from: Bon Appétit, December 1992


The standard Scandinavian way of cooking a goose or duck is to stuff it with apples and prunes. When cooking a duck, adjust amount of stuffing to the size of the fowl; a 5-6 pound duck takes about 2 cups of stuffing.

10-12 pound young goose, prepared for cooking
2 pounds tart apples, peeled, cored and quartered
1 pound prunes, plumped in water, pitted and halved
1/2 cup flour (approximately)
1/3 cup butter
Thick slices of dried apple
Plumped, pitted prunes

Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425°F. oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven.

Combine butter and hot water. When the flour on the goose has begun to brown, start basting with water-butter liquid. Sprinkle a little more flour on the goose after each basting; this helps absorb fat. Baste frequently. Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven. If goose os very fat, drain off fat several times during roasting. After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes. Test for doneness by moving legs up and down; they should move easily. Place goose on heated platter. Surround with thick slices of fried apple. Place a plumped pitted prune on each apple slice. Serve with red cabbage and sugar-browned potatoes.
Serves 6.

Submitted from: House & Garden, February 1964


Active time: 45 min Start to finish: 45 min

1 1/4 lb medium shrimp (38 to 40)
1/4 cup chilled heavy cream
1/4 cup sour cream
2 tablespoons drained bottled horseradish
2 firm-ripe California avocados
1 tablespoon fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, softened
8 slices rye bread
8 leaves Boston lettuce
1/2 small red onion, thinly sliced
1 1/2 tablespoons drained bottled capers

Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes. Drain in a colander and rinse under cold water to stop cooking. Shell shrimp.

Whisk heavy cream until it holds soft peaks, then whisk in sour cream, horseradish, and salt and pepper to taste.

Halve, pit, and peel avocados, then slice crosswise. Drizzle slices with lemon juice.
Spread butter evenly on 1 side of each bread slice and put lettuce on top. Arrange shrimp, avocado, and onion over it. Spoon dollops of horseradish sauce on sandwiches and top with capers.

Makes 8 open-faced sandwiches, serving 4 as a light main course.

Submitted from: Gourmet Magazine, December 2000


A luscious ending to a superb dinner. This three-layer cake has a whipped cream frosting that's spiked with brandy and molasses.

1 1/2 cups all purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup water
1/2 cup solid vegetable shortening, room temperature
1 cup sugar
1 large egg
1/2 cup mild-flavored (light) molasses
1/2 cup buttermilk

1 1/4 cups applesauce
1/4 cup (packed) golden brown sugar
1/4 cup ( 1/2 stick) unsalted butter
1 cinnamon stick

3 cups chilled whipping cream
1/4 cup (packed) golden brown sugar
3 tablespoons mild-flavored (light) molasses
2 tablespoons brandy
1 1/2 cups sliced almonds, toasted

For cake:
Preheat oven to 350°F. Lightly butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper. Mix first 5 ingredients in medium bowl. Dissolve baking soda in 1/4 cup water.

Using electric mixer, beat shortening and sugar in large bowl until blended. Beat in egg. Gradually beat in molasses. Mix in dry ingredients alternately with buttermilk. Beat in baking soda mixture. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack; peel off paper. Cool completely.

For filling:
Combine all ingredients in heavy medium saucepan. Cook over medium-low heat until thick and reduced to 1 cup, stirring occasionally, about 20 minutes. Transfer filling to small bowl and cool completely. Discard cinnamon stick. (Cake and filling can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover filling with plastic wrap and refrigerate.)

For frosting:
Beat chilled cream, sugar, 2 tablespoons molasses and brandy in large bowl until stiff peaks form. Spoon 3/4 cup frosting into pastry bag fitted with medium star tip.

Cut cake into 3 equal layers. Using bottom of tart pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1/2 cup applesauce filling over. Spread 1 cup frosting over. Repeat layering with 1 cake layer, 1/2 cup filling and 1 cup frosting. Top with remaining cake layer, cut side down. Spread some of remaining frosting thinly over top and sides of cake. Press almonds onto sides of cake. Drizzle remaining 1 tablespoon molasses over top of cake. Pipe remaining frosting around top edge of cake. Cover and refrigerate at least 1 hour or up to 6 hours.

Serves 8.

Submitted from: Bon Appétit, December 1996

This is dangerously tasty. Handle with care.

This recipe is presented with Norwegian units.

1.5 kg lamb from neck, shank or breast, with the bones, cut into serving-size pieces
1.5 kg garden cabbage
2 tsp salt
approx. 4 tsp peppercorns
1-2 tbsp flour
approx. 3 dl boiling water

Cut the cabbage into segments.

Place the lamb and cabbage in layers in the saucepan, starting with the lamb. Sprinkle flour, salt and peppercorns between the layers.

Pour over boiling water. Bring to the boil and let the lamb and cabbage simmer over low heat until the meat is tender, which will take about 1-2 hours.

Fårikål should be served very hot on hot plates, together with plain boiled potatoes. This dish is often served with beer and aquavit.

Submitted by: Lorene Tinjum Johansen, Engelsviken, Norge


Clean and dice 4 large stalks of celery. Cook in small amount of water until tender. Dice 1/2 cup (1 1/4 dl) of salt pork and fry gently, but well. Dice one medium onion. Make cream sauce with coffee cream. Dilute with fish broth, resulting in a rather thick sauce. Then add celery and water in which it was cooked, the fried salt pork, and diced onion. The final addition is 1 to 1 1/2 cups (2 1/2 to 3 3/4 dl) fish meat. Cook gently for 30 minutes. When serving, sprinkle individual bowls with fresh, chopped chives.

Serves 4 to 6.

Cream Sauce:
Melt 1/4 cup (1./2 dl) of butter, add 2 heaping tablespoons of white flour and blend. Dilute gradually with 2 cups (5 dl) milk until desired thickness. Simmer 7 to 8 minutes. Season to taste.

Submitted from: Ekte Norsk Mat--Authentic Norwegian Cooking


Multiply kilograms by 2.2 for pounds
Multiply liters by 2.1 for pints/1.06 for quarts/0.26 for gallons
Multiply the grams by 0.035 for ounces


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