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 email@example.com
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.
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 firstname.lastname@example.org