Recipes from Lodge Members - Main Dishes
This recipe was selected by Sol-land Lodge members for Nordic Fest 2010 after a taste test at the May 2010 Lodge meeting
4½ lbs minced fat and pork 1 teaspoon paprika powder
4 teaspoons salt 2 teaspoons sugar
2 teaspoons pepper 2 teaspoons chili powder
2 tablespoons fresh sage 1-cup water
2 tablespoons fresh thyme Pig intestine/casing (30mm thickness is recommended)
Mix all ingredients well. Fill about 3 feet of casing. Make knots between links. Put small holes in the sausages with a fork before frying them or they can be boiled. Sausages cook in about 15 minutes. Serve alone or on lefse. Garnish with mustard of your choice.
If you want to grind pork meat yourself, make sure you have a mix of lean and fat pork. You can grind with the usual meat grinder or food processor. Alternatively, you can use minced meat (beef) with pork meat half of each and every one gets a slightly more powerful and more compact sausage. One can also make sausages with lamb. A mixture of lamb and beef can provide many opportunities.
You can also use your favorite spices to tailor to your own taste (i.e. caraway, herbs, garlic and / or raisins).
Casing / sausage skins
There are also other thicknesses of the intestines, but the thinner they are (Viennese bowel = 20 mm) the more fragile they become and the harder they are to work with (cracks).
There is no good substitute for pork lard. Fat from lamb or cattle have a strong taste, which most do not like.
Turkey Lefse Sandwich
This isn't a traditional recipe: My cousin and I came up with it using our Thanksgiving leftovers one year at the family cabin. It has since become a favorite of our generation of our family. - DJ Watson
Leftover Turkey Lefse (click here for lefse recipes)
Jellied Cranberry Sauce Cream Cheese
Salt and Pepper to taste
Just take some lefse, then spread some cream cheese and jellied cranberry sauce on it. Lay the turkey pieces in a row along the center and add salt and pepper to taste. Then roll the lefse up to make it in to a "wrap" sandwich. Simple!
Norwegian meatballs in Gjetost sauce
I made this for my Norwegian cooking cultural skills award. Most people who tried it were surprised because they didn't think anything with gjetost in it could taste this good. - DJ Watson
2 lbs. ground beef 2 eggs
1 tsp. salt 1 C. milk or broth
½ tsp. pepper ½ C. flour or ½ C. fine dry bread crumbs
2 Tbsp butter 1 C. Gjetost cheese (shredded)
2 Tbsp flour ¾ C. sour cream
¾ C. light cream 2 Tbsp chopped parsley or fresh dill
½ C. chicken broth
Mix all the meatball ingredients with a mixer to blend. Pan fry meatballs, pour 2 tablespoons of oil in a frying pan. Place over medium heat and add meatballs. Cook, shaking gently to turn meatballs, about 10 minutes for the ¾ inch meatballs. Remove as they brown. Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in shredded Gjetost cheese. Turn heat low. Blend some of the sauce into ¾ cup sour cream, then return sour cream to sauce. Add chopped parsley or fresh dill. Re-add meatballs and simmer until heated through. Serve with cooked rice or potatoes.
Smoked Salmon Quiche
250 g (4¼ dl, 1 ¾ cups) flour 250 g (8 ounces, 1 cup) butter or margarine
1 dl (up to 1/3 cup) water
1¼ dl (½ cup) finely chopped onion 2 tsp. chopped fresh basil
2½ T. butter 5 eggs
400 g (14 ounces) chopped smoked salmon
2½ dl (1 cup) milk 2 tsp. chopped fresh chives
2½ dl (1 cup) whipping cream ½ clove garlic, chopped
Combine all pastry ingredients in a food processor. Gather into a ball, cover with plastic wrap and chill 1 hour. Preheat the oven to 200 degrees C (400 degrees F). Roll out the dough to fit a 24 cm (10") tart pan. Prick with a fork. Cover edges with foil and bake 10 minutes. Reduce temperature to 160 degrees C (325 degrees F). Saute onion until shiny in the butter. Stir in salmon, chives, garlic, and basil. Cool. Arrange the salmon mixture in the pre-baked tart shell. Whisk eggs with milk and cream, season with pepper and pour in the tart shell. Bake about 30 minutes, until puffed and golden.
Ribbe (loin rib of pork)
Rub the loin with a generous amount of salt and pepper which has been thoroughly mixed (twice as much salt as pepper). Place in roasting pan in a 450-degree preheated oven, reduce immediately to 350 degrees and roast 30 to 35 minutes per pound until nicely browned (45 minutes to 1 hour). Then add 1 cup boiling water and continue baking. Make sure every part of the roast is basted often. During the last half hour no basting is required. When cooking is completed place on platter and allow to rest 10 minutes before carving.
This recipe was from an old cookbook that was published by the The Dorcas Society of the Faith Methodist Episcopal Church, on the South side of Chicago, when the south side was predominately Swedish , probably 50 or more years ago.
1 head of cabbage 2 eggs
1 pound of ground beef a little onion browned, if desired
1 pound of ground pork seasoning to taste
1½ cups cooked rice
Parboil cabbage whole. When cool enough to handle, separate leaves carefully
Mix rice meat eggs and onion, adding milk if necessary to soften it. Season with salt and pepper and nutmeg. Roll a generous tablespoonful of the mixture in each leaf of cabbage, and wrap carefully. Fasten with toothpicks or tie with thread. Place in a baking pan with plenty of butter and bake in moderate oven an hour ;or longer if ;necessary Should be a nice brown when done, Baste.
Ham bone with some meat
2 teaspoons salt Flour
3/4 cup melted butter 9-10 large raw potatoes
3/4 cup sweet cream
Boil ham in large kettle. Peel and grind raw potatoes; add salt and enough flour to make stiff batter. Dip hands in cold water and same dough into balls and drop into boiling ham juice. Boil slowly for 1 hour. Make sauce of melted butter and cream. Heat to boiling and serve over dumplings.
6 cups grated potatoes 1/3 cup of milk
1 teaspoon salt, pepper, pinch of soda white flour
1 cup wheat, graham or oatmeal flour ham broth
Mix ingredients (except ham broth) and use enough white flour to make it stiff so you can make a ball. Drop in broth and cook for about 45 minutes.
For breakfast you can fry them.
Ingredients (serves 6)