I am very sad to report that, after just over 100 years, Norway is
closing its consulate in Mini-soda. What's next? The Lutheran church,
Mindekirken, will have to stop having services in Norwegian? No more
public displays for Syttende Mai? Olsen Fish Co. will have to close
it's doors?

http://www.lutefiskmike.com/

And, insult to injury, Barb - I had to learn of this from the "New
York Times"

http://www.nytimes.com/2007/11/20/us...th&oref=slogin

My MIL will be horrified. Her parents were off-the-boat Norwegians
from Bergen.

OB: One of the recipes I garnered from the MIL was for Lefse, which is
a near cousin to a flour tortilla, but I like better:

@@@@@ Now You're Cooking! Export Format

Lefse

breads

5 cups potatoes; peeled
1/2 cup light cream
1 teaspoon salt
1/4 cup butter; melted
2 3/4 cups flour

Cook potatoes until done; drain, put through ricer and cool
completely. Mix cream, salt and melted butter in bowl. Alternately add
the potatoes and the flour, mixing well with hands, adding more flour
if the mixture is too moist. Divide dough in half and make two long
rolls. Place in refrigerator for 30 mins. The dough rolls better if
kept chilled.

Preheat griddle to 410F. Slice off 1" or 2" pieces of dough. Roll into
thin rounds on floured board. Do not over-flour the rounds or handle
too much when rolling or lefse will be tough. Bake until little brown
spots appear on the surface; turn and bake on other side.

Baked rounds should be placed on a towel and covered to prevent
drying.

Store in tight containers in cool place or refrigerator.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"