RISKAKE (Rice Cake)
2 Cups of regular (not instant) rice
2 Quarts of milk
1 Tablespoon salt
8 Eggs
¼ Cup of flour
1 ½ Cups of sugar
¾ Cup of butter (or margarine)
¾ Cup of raisins
1 ½ Teaspoons of almond extract
Melt a small amount of butter in a heavy pot. Add rice, milk and salt.
Cook slowly until the rice is soft and mushy, stirring constantly.
Add rest of butter and let the mixture cool.
Beat eggs slightly in a separate bowl and add them, along with the rest of the ingredients (add flour last and slowly to avoid clumping).
The mixture should, ultimately, look like a very thick soup.
Grease two large loaf pans and fill mix almost to the top.
Bake in preheated oven at 350 degrees for about one hour or until a knife inserted in center comes out clean.
From Greg Ragan
Page Development
We are seeking your special family Receipes and a brief description of where, when and the family name of the contributor. Please email your contributions to me at caa88@sbcglobal.net
We will also have a link directly to the Sons of Norway National Cookbook.
Rhubarb Straawberry Fruit Soup by Karen Drager
3/4 cup fresh or frozen rhubarb
1 quart fresh or frozen strawberrries sliced lengthwise
1/2 cup brown sugar
1 cup white sugar
5-6 cup water
1/4-1/3 cup minute tapioca
1 Tbs. lemon juice
1 tsp. and 1 cinnamon stick
Chop rhubarb and cover with 5-6 cups water.
Add cinnamon and sugar.
Bring to a boil over medium heat (10-15 minutes).
Add sliced strawberries, tapioca, and lemon juice.
Cook about 10-15 minutes longer just simmering.
Taste and adjust the sugar, cinnamon, and lemon juice. Add more water to thin if needed. Good hot or cold. Will thicken upon standing in the rerigerator.
This is a recipe I made up to use these Sping fruits. Most of my friends like it. When cool, it spreads like jam.
