Norwegian Christmas (Jule Kage) Bread ~ by Christ Johnson (Snoterud)
2 yeast cakes
1 1/2 cups milk
1 1/2 teaspoon salt
1 cup sugar
8 1/2 to 9 cups sifted flour
3/4 cup butter, melted
3 eggs, well beaten
1 teaspoon crushed cardamon seeds or 1/4 teaspoon mace
1 1/2 cups seedless raisins
1 cup sliced citron
Crumble yeast in 1/2 cup milk. Scald remaining milk, add salt and 2 tablespoons of the sugar. When lukewarm, add yeast and 3 cups of flour; beat thoroughly; cover; let stand in warm place until sponge is full of bubbles. Add butter, eggs, spices, and remaining sugar and flour, mix thoroughly. Knead on lightly floured board; put into large greased bowl; cover and let rise until double in bulk. Cut down; add raisins and citron; knead until elastic and smooth.
Shape into 2 loaves, place in greased loaf pans. Cover and let rise until double in bulk.
Bake in hot oven at 400 degrees for 10 minutes; reduce heat to 350 degrees continue baking about 40 minutes longer.
Oatmeal Chocolate Cake ~ by Leona Sheppard
Cream 1/2 cup of shortening and 1 1/2 cups of sugar. Add 2 eggs,1 tsp. of vanilla and beat. Sift in 1 cup of flour, 1/2 tsp of salt, 1 tsp of baking soda, 1/3 cup of cocoa powder, 1 cup of buttermilk, 2 cups of rolled oats.
Put in a greased 9 x 13 pan.
Bake @ 350 degrees for 35 minutes.
Great Meat Loaf ~ by Grandma Johnson
2 #’s Hamburger
1 1/4 Cups bread crumbs
1 Onion – finely chopped
1/4 Cup Parsley
1/2 Cup Sour Cream
1 TBS Butter
1 Garlic Clove
1 TBS Dill
2 Eggs – Beaten
1/2 Cup Shredded Cheese
Dash of Salt & Pepper & Chef Paul Prudhommes steak seasoning
Preheat oven to 400 Degrees
Mix meat, crumbs, salt and pepper. Heat butter, onion, and garlic together until onions are golden brown. Cool briefly before adding them to the meat. Add the rest of the ingredients together with the meat. Pack mixture into a greased loaf pan.
Bake 1 hour.
Drain grease and invert pan onto a serving platter. Carefully lift the pan off the loaf and let stand for 20 minutes before slicing.
Sprinkle 1/4 Cup of Shredded Cheese on top.
Norwegian Apple Cake ~ by Leona Sheppard
4 Large Tart Apples – peeled, cored, and chopped
1 Cup Sugar
1 Cup Chopped Nuts
2/3 Cup Melted Butter
2 Eggs – beaten
2 tsp Vanilla
2 Cups Sifted Flour
2 tsp Baking Soda
2 tsp Cinnamon
2 tsp Allspice
1 tsp Cardamon
1/2 tsp Salt
Preheat oven to 350 Degrees
Combine apples, nuts, and butter in large bowl. Stir in eggs, sugar, and vanilla. Sift flour, baking soda, cinnamon, allspice, salt, and cardamon together and add to the apple mixture. Mix well, then divide batter into 2 (8″ or 9″) greased pans.
Bake 45 – 50 minutes.
Cool on a cooling rack.
(Hint – To help keep apples from turning brown, place them in lemon juice. Make sure you rinse the lemon juice before using).
O’Charley’s Loaded Potato Soup
3 # Red Potatoes
1/4 Cup Margarine – Melted
1/4 Cup Flour
8 Cups of Half & Half
1 (16 ounce) Block of Velveeta Cheese – Melted
White Pepper – enough to taste
Garlic Powder – enough to taste
1 tsp Hot Pepper Sauce
1/2 # Bacon – fried crispy
1 Cup Cheddar Cheese – Shredded
1/2 Cup Fresh Chives – chopped
1/2 Cup Fresh Parsley – chopped
Dice unpeeled red potatoes into 1/2″ cubes. Place in a large dutch oven, cover with water and bring to a boil. Boil for 10 minutes or until 3/4 cooked.
In a separate large dutch oven, combine melted margarine and flour. Mix well until smooth. Place over low heat and gradually add half & half while constantly stirring. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder, and hot pepper sauce.
Cook and cover over low heat for 30 minutes, stirring occasionally.
Crumble bacon, shredded cheese, chives, and parsley on top.
Porcupine Meatballs ~ by Leona Sheppard
1 # hamburger
1/4 cup uncooked Jasmine rice
1/4 tsp. Sage
Salt, Pepper, Lawry’s, Garlic, Parsley, Worcestershire Sauce (season to taste)
Combine all ingredients together and make into balls. Brown and drain the fat.
Mix 1 can of Cream of Mushroom Soup and water (enough to thin the soup).
Simmer the meatballs in the soup for at least 30 minutes to an hour. Longer is preferred for tasty, tender meatballs.
We serve it over cooked Jasmine rice.
Swiss Steak ~ by Leona Sheppard
1 Round Steak ~ boneless
Handful of Flour
2 Cans of Cream of Mushroom Soup
1 tsp Worcestershire Sauce
Mix flour with salt, pepper, Lawry’s seasoned salt, garlic and Chef Paul Prudhommes steak seasoning. Cut away all the fat on the steak and then sprinkle the seasoned flour onto the meat. Pound the steak on both sides and cut meat into small strips.
Brown the meat on both sides in a little oil. Mix both cans of soup with some water, add Worcestershire Sauce in a pot and add the meat strips.
Let simmer for 2 hours until meat falls apart.
Lefse ~ by Grandma Johnson
2 Cups Russets Potatoes
1 Cup Flour
1/2 teaspoon Salt
1 Tablespoon Shortening
HINT: Cook potatoes 2 days ahead of time. Store in the refrigerator til ready to use. Make sure no moisture collects on the potatoes while stored in refrigerator. Roll out in a cool/dry place.
Boil potatoes until soft, drain and peel. Rice potatoes and mix in shortening, and salt. Place in refrigerator to cool over night. When ready to make add flour. Make dough into tennis ball size and roll out paper thin on a pastry board that has been lightly floured.
Place on a large electric skillet heated to about 500 degrees. Lightly brown on both sides, bubbles will start to appear when it is time to flip sides. Place folded Lefse into a bun warmer.
Best way to eat Lefse is to spread butter on one side and roll up. You may also enjoy sprinkling a little cinnamon and sugar on top of the butter before you roll up and enjoy.
You will need a grooved rolling pin and a Lefse stick (purchase at Bethany Housewares)
Southern Fried Chicken ~ by George Sheppard
2 -3 Cups Flour
2 Tbs Lawry’s seasoned salt
2 Tbs Salt
1 tsp Garlic Salt
1 Tbs Pepper
1 tsp Poultry seasoning (Chef Paul Prudhommes)
1 Cup Milk
Mix all dry ingredients together. Mix eggs & milk in separate bowl. Dip chicken in wet mixture first and then roll chicken into seasoned flour mixture. Place battered chicken on a cookie sheet and let sit in refrigerator for 1/2 hour.
Heat 1/2″ of oil in a skillet (a seasoned cast iron chicken fryer works best) till hot. Add chicken to the oil and brown on both sides. Reduce heat to medium and cover with lid. Let chicken cook for another 45 minutes in a covered skillet, turning chicken every 10 minutes. When the coating starts getting dark, reduce heat to low.
For crispy chicken, uncover for the last 10 minutes.
Crunchy Carmel Apple Pie ~ by Caroline Timmerman
1/2 Cup Sugar
3 Tbs All Purpose Flour
1 tsp Ground Cinnamon
1/8 tsp Salt
6 Cups Thinly Sliced & Peeled Apples
1/2 Cup Chopped Pecans
1/4 Cup Caramel Ice Cream Topping
In a large mixing bowl stir together sugar, flour, cinnamon, and salt. Add apples slices and gently toss until well coated.
* Pastry For Single Crust Pie
1 1/4 Cups All Purpose Flour
1/4 tsp Salt
1/3 Cup Shortening
4 – 5 Tbs Cold Water
In a bowl stir together flour & salt. Using a pastry blender, cut in shortening until pieces are pea size. Using cold water, sprinkle 1 tablespoon at a time over flour mixture. Tossing with a fork until all of the dough is moistened. Form dough into a ball.
On a lightly floured surface, roll out dough to a 12″ circle. Transfer pastry to a 9″ pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim & crimp edges as desired.
* Crumb Topping
1 Cup Packed Brown Sugar
1/2 Cup All Purpose Flour
1/2 Cup Quick Cooking Rolled Oats
1/2 Cup Butter
Stir together sugar, flour, and oats. Using pastry blender, cut in butter until the topping mixture resembles coarse crumbs.
Transfer apple mixture to the pastry lined pie plate. Sprinkle crumb topping over apple mixture.
To prevent over browning, cover edges of pie with foil.
Bake in a 375 degree oven for 25 minutes. Remove foil and bake for another 25 to 30 minutes or until top is golden brown. Remove from oven; sprinkle pie with chopped pecans, and then drizzle with caramel topping.
Cool on a wire rack.
Nuts & Bolts ~ by Leona Sheppard
2 lbs peanuts
1 Box Rice Chexs
1 Bag Pretzels
1 Box Wheat Chexs
1 1/2 Cup Wesson Oil
1 1/2 Sticks Butter
2 tsp Celery Salt
2 tsp Garlic Salt
2 tsp Worcestershire Sauce
Mix all ingredients together, place in a large roasting pan and cover. Bake in oven at 250 degrees for 1 hour.
Homemade Buttermilk ~ by Grandma Johnson
3 1/2 Cups Warm Water
1 1/3 Cups Instant Nonfat Dry Milk
1/2 Cup Dairy Buttermilk
Combine all ingredients and place in a clean, warm quart jar. Cover with wax paper and a clean, dry towel. Allow to stand at room temperature for 24 hours or until buttermilk begins to curd. Place lid on jar and store in refrigerator.