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"

Terry Pulliam Burd wrote:

> I am very sad to report that, after just over 100 years, Norway is
> closing its consulate in Mini-soda.

There will still be an honorary consul here.

> 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/

Some immigrants thought the rot set in when Lutheran churches started
holding services in English.

I wonder what they would have thought of churches with services in
Spanish, Ethiopian languages, etc.

(Slight pause while a cat helps me type.)

> 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.

Who may have come here in hopes that none of their descendants would
ever again have to eat lutefisk....

Ob Food: At least one Lunds supermarket for a while carried lutefisk
tv dinners imported from Canada.

In the Upper Midwest, pasties have become a Finnish-American dish.
Presumably this started in mining communities.

--
Dan Goodman
"I have always depended on the kindness of stranglers.".
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://dangoodman.livejournal.com
mirror: http://dsgood.insanejournal.com
Links http://del.icio.us/dsgood

On Nov 22, 9:19 pm, Terry Pulliam Burd > wrote:
> 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...?_r=1&th&emc=t...
>
> 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.

This is a good lefse recipe. I think the ricer really is part of the
success of keeping the lefse light and tasty. But, any plain leftover
potatoes work well, too. That's probably what the Norske dammen did in
the old days. "What shall we do with old cooked potatoes from last
night's supper, Gjertrude?" "Well, Hedvig, we could make some cakes
from them." And they called it lefse.

Karen

One time on Usenet, "Dan Goodman" > said:

<snip>

> (Slight pause while a cat helps me type.)

LOL! We have the same issue with one of our cats and the piano...

--
Jani in WA