Welcome to the Sons of Norway Valhall Lodge Cookbook!
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

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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.

Surkaal (Norwegian Sauerkraut)
Recipe from:Valhall Lodge Member Iolyn Beers

1 med. Head cabbage (white, red or combined)                                        1 Tbs. caraway seeds                                                                                1 ½ Tbs flour                                                                                        1Tbs sugar                                                                                                  1 tsp salt                                                                                                    1 cup water or broth                                                                           vinegar to taste (1 or 2 Tbsp)                                                                    2 Tbsp Butter or bacon fat
Remove outer leaves and wash cabbage under cold water.  Cut head in half and remove core.  Lay flat and slice thinly.  Put 2 tablespoons butter or bacon fat in skillet.                                                                                Do not use iron as it will darken the cabbage.                                      Layer cabbage: sprinkle a mixture of flour and seasoning between each layer. Add water or broth.  Bring to boil and simmer about 1 ½ to 2 hours. Add vinegar to taste.  Very good with drippings from pork, ham or add small pieces of meat, bacon, ham, pork or roast.

-Christina Fairchild - Secretary/Editor
Sons of Norway Valhall Lodge
226 W River St Rockton, IL 61072