Salmon Casserole - Lisa Hammer

 

4 C. of white sauce

1 can red salmon

crushed saltine crackers

1 pkg egg noodles, cooked

Velveeta cheese, sliced

 

White Sauce:

4 Tbl. margarine

8 Tbl. cornstarch

4 C. milk, divided

salt and pepper to taste

 

Prepare white sauce:  In large saucepan, melt margarine.  Add 3 C. milk and heat.  To the remaining cup of milk, add cornstarch and stir till dissolved.  Pour into hot milk, whisking to mix.  Stir until thickened; add salt and pepper.

 

Combine cooked egg noodles, white sauce, and salmon.  Put in greased oblong glass baking dish.  Slice enough Velveeta cheese to cover and top, and top the cheese with crushed saltines.  Bake in 350F oven till heated through, about 30 minutes.

 


 

Fattigman - Lisa Hammer

 

6 egg yolks

6 T. sugar

6 T. whipping cream

3 T. melted butter

1 1/2 T. brandy or cognac

1 1/2 tsp. ground cardamom

3 egg whites

Flour - enough to make a light dough.  Varies due to size of eggs, requires experimentation

 

Beat egg yolks and sugar until white.  Beat cream until stiff, fold into egg yolks and sugar mixture, add cardamom, melted butter, brandy and stiffly beaten egg whites, then add flour.  Cool in refrigerator overnight, then roll as thinly as possible and cut with pastry wheel in diamond shaped pieces about 5" from point to point.

 

Cut 1" slit directly in the middle of each diamond to pull the tail through.  Fry in deep fat until a very delicate-tinged brown.  Be sure the fat is warm enough so it will take only a few minutes on each side.

 


 

Riskrem (Rice Cream) - Lisa Hammer

 

3 C. rich milk

1/3 C. rice

1/2 C. sugar

1 tsp. vanilla

1 pint whipping cream

1 pkg unflavored gelatin

small amount of cold water

1/4 C. boiling water

finely ground almonds, optional

1 whole almond, optional

 

Cook rice in rich milk until it is well cooked and pudding-like.  Add sugar and vanilla, and let stand until cool.

Beat whipping cream  Soak unflavored gelatin in a little bit of cold water to dissolve; add 1/4 C. of boiling water.  To this, add the whipped cream, and finally add the rice, and the almonds if desired.  A whole almond meat may be put in the middle of the pudding and whoever gets it is supposed to have good luck, according to the Norwegian custom.  Stir the riskrem while it is cooling to keep the rice from settling out and until it firms up.  Serve with cranberry sauce (cranberry juice thickened just slightly with cornstarch and sweetened to taste - it should be runny, not thick)

Note: This was Lisa's favorite dessert

 


 

Sandbakkels - Lisa Hammer

 

1 C. butter

1 C. margarine

1 1/2 C. sugar

2 eggs, beaten

1 tsp. almond extract

5 C. flour

dash salt

 

Cream together the butter, margarine and sugar.  Add the eggs, almond extract and flour, then mix well.  Press dough evenly and as thin as possible into sandbakkel molds, and place filled molds on a cookie sheet.  Bake at 350F for 10 minutes.  As you take the molds from the oven, turn them upside down and let them cool  Remove cookies from molds.

 


 

Krumkake - Lisa Hammer

 

4 large eggs

1 1/2 C. flour

1 C. sugar

1/2 C. butter or margarine

1 T. cornstarch

2 tsp. almond extract

Beat eggs and sugar until light yellow.  Add cooled melted butter and almond extract.  Sift flour and corn starch and add to egg mixture.  Batter will have a dough-like consistency.  Use spoon to place a small amount on hot krumkake iron.  When done, wrap around a cone to shape and cool.

 


 

7-Minute Frosting - Jennie Kluthe

 

7/8 C. sugar

1/4 tsp. cream of tartar

1 egg white

3 T. water

1 tsp. vanilla

 

Mix sugar and cream of tartar, egg white and water in the top of a double boiler and place over boiling water.  Beat 7 minutes with an egg beater, then add the vanilla and spread on cake.

 


 

Mrs. Pangburn's Frosting - Jennie Kluthe

 

2 1/2 C. white sugar

3 T. white syrup in a cup.  Fill the rest with water

2 egg whites

 

Boil the sugar and syrup/water mixture together until stringy.  Beat egg whites, then beat together with the syrup mixture.  Spread over cake.

 


 

Raisin Filled Cookies - Jennie Kluthe

 

Filling:

1 C. chopped nuts

1 C. chopped raisins

1/2 C. sugar

1 Tbl. flour

1/2 C. water

 

Dough:

1 C. sugar  

1/2 C. lard or butter

1 egg

1/2 C. milk or cream

1 tsp. vanilla

2 tsp. baking powder

1 tsp. baking soda

3 1/2 C. flour

1/2 tsp. salt

 

Make the filling first, and while it cools, make the cookie dough

 

Filling:  Boil all ingredients together till soft, and cool before using.

 

For cookie dough:  Cream sugar and butter, add egg, then milk and vanilla.  Sift dry ingredients together and add to creamed mixture. Roll out dough and cut into round cookies.  Put 2-3 tsp. of filling between two unbaked rounds of dough (depending on size of rounds) and moisten perimeter of bottom cookie with water.  Use a fork to seal top dough to bottom dough.  Bake 350F for about 15 minutes or until golden.

 


 

Griddle Cakes - Jennie Kluthe

 

2 C. corn meal

6 tsp. baking powder

1 Tbl. sugar

1 C. water

1 C. flour

1 1/2 tsp. salt

1 C. milk

2 T. melted butter

1 egg

Whisk together corn meal, flour, baking powder, salt and sugar  In a separate bowl, mix milk, water, egg and melted butter.  Add the wet ingredients to the dry ingredients and whisk just until moistened.  Bake on a hot griddle, turning once bubbles appear.

 


 

Red Devil's Food Cake - Jennie Kluthe

 

1/2 C. sugar

1/2 C. shortening

3 eggs

1/2 C. cocoa dissolved in hot water

1 C. buttermilk with 1 tsp. soda dissolved in it

1 tsp. salt

1 tsp. vanilla

2 C. flour

 

Cream shortening and sugar, add eggs 1 at a time.  Add the hot water with the cocoa dissolved in it, and the buttermilk with the soda dissolved in it.  Mix well.  Add salt, vanilla and flour.  Bake in a 375F oven for about 40 minutes or until cake tests done.

 


 

Black Cherry Jello - Betty Hammer

 

1 pkg black cherry jello

1 can cherry pie filling

raw apples, peeled, cored, diced

nuts, chopped

 

Prepare black cherry jello, using half the water called for.  Mix in cherry pie filling.  When jello is partially set, mix in the apples and nuts.  Put in refrigerator until set.

 


 

Casserole - Betty Hammer

 

1 lb hamburger

4 potatoes

1 yellow onion, chopped

16 oz frozen mixed vegetables, thawed

2 cans cream of celery soup

milk as needed

 

Shape hamburger into 1" balls.  Peel and slice potatoes; mix with vegetables and onion and place in a casserole dish.  Mix soup with enough milk to make it more easily pourable (about 1/4 C) and pour over vegetables and meatballs in casserole dish, using a fork to get in between vegetables.  Bake at 350F 1-1 1/2 hours or until meatballs are done and the potatoes are tender.

 


 

Goulash - Lillian Knutz

 

1 1/2 lbs. hamburger

1 C. chopped onion

1 T. flour

3/4 tsp. salt

1 tsp. paprika

1 1/2 C. beef broth

2 C. water

8 oz tomato sauce

2 C. uncooked pasta

 

Cook hamburger and onion.  Add flour to water and mix.  To the hamburger, add the water/flour mixture and beef broth.  Add spices and tomato sauce.  Mix with pasta and cook until pasta is tender.

 


 

Popcorn Cake - Lillian Knutz

 

1 C. unpopped popcorn

2 sticks of butter

1 lb marshmallows

2 T. oil

2 tsp. vanilla

Food coloring

Pop the popcorn half at a time:  in a large saucepan, heat 1 T. oil.  When oil is hot, add 1/2 C. unpopped popcorn.  Keep the saucepan moving to avoid burning.  When done, remove the popped corn, taking care to leave the hulls behind.  In another large saucepan, melt butter and add marshmallows.  Mix until smooth.  Add 2 tsp. vanilla and the food coloring of your choice.  Pour over the popcorn in a large bowl; stir till well mixed.  Place in a greased angel food cake pan, lightly pressing, and allow to cool.  Can also make popcorn balls from this recipe.

 


 

Oatmeal Cookies - Lillian Knutz

 

1 C. shortening

1 C. brown sugar

1 C. sugar

2 eggs

1 tsp vanilla

1 1/2 C. flour

1 tsp salt

1 tsp baking soda

3 C. quick oats

1 C. nuts, chopped

Cream shortening and sugars.  Mix in eggs and vanilla.  Sift flour, salt and baking soda together and fold into creamed mixture.  Stir in oats and nuts.  Can add raisins as well.  Bake 350F oven 10 minutes or till golden brown.

 


 

Good Meatloaf - Lillian Knutz

 

1 1/2 pounds hamburger

2 slices bread crumbs
8 ounces tomato sauce
1/4 cup onion chopped

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 egg

1/2 cup milk

celery finely chopped, optional

Mix; put in greased loaf pan. Bake 350F for 60 minutes.
Yield: 6 Servings

 


 

Easy Treats - Lillian Knutz

 

1 can sweetened condensed milk
1/2 cup butter or margarine
pinch salt

1 14 ounce bag caramels
large marshmallows
Rice Krispies®

 

In double boiler, combine milk, butter, salt and caramels. Melt and beat with spoon until blended. Dip marshmallows in the mixture and roll in Rice Krispies. Let Cool. These freeze well.

 


 

Raw Rhubarb Cake - Lillian Knutz

 

1 1/2 cups raw rhubarb
1 1/2 cups brown sugar
1/2 cup oil
1 egg

1 cup milk soured with lemon juice

1 teaspoon baking soda

1 teaspoon vanilla

2 cups flour
pinch salt

 

Mix all ingredients and put in greased 6x10" pan. Top with 1/2 C. brown sugar mixed with 1 tsp. cinnamon. Bake 35 minutes at 375F

 


 

Porcupines - Lillian Knutz

 

1 pound hamburger

1/2 cup regular rice * see note

1 teaspoon syrup or brown sugar optional

1 teaspoon garlic salt

1 teaspoon salt

1/2 cup onion chopped

1 teaspoon prepared mustard

2 cans tomato soup
2 cups water

Heat soup and water in large saucepan.  Bring to a boil and reduce heat.  Mix remaining ingredients and form meatballs.  Drop into boiling soup mixture and cook until done, about 20 minutes.

 



I Can't Believe it's a Cookie!! - Lillian Knutz

 

1 C. peanut butter

1 egg

1 C. sugar

Mix thoroughly.  Roll into 1" balls, and flatten.  Sprinkle with sugar.

 

Bake 350F about 5 minutes.

 


 

Rhubarb and Fruit Jam - Lillian Knutz

 

3 C. rhubarb

2 C. sugar

1 C. fruit, optional, any kind except bananas

1/2 small pkg. jello, any flavor (not sugar-free)

 

Mix rhubarb and sugar, bring to a boil.  Add fruit (pineapple or strawberries, suggested).  Boil 15 minutes.  Remove from heat and add Jello.  Can be made without additional fruit if desired.  Cool and keep in freezer or refrigerator.