By Natalie Schloesser
My family, being mostly German and Scandinavian, often challenges me to make authentic recipes. My husband challenged me to make Hungarian Goulash, and a while back I was asked to make a Swedish meatball recipe with a twist - it had to be an easy crockpot recipe.
A crockpot Swedish meatball recipe seemed ideal for me; Swedish meatballs are a dish that would only improve by marinating all day long. I came up with this, and although you can use frozen meatballs to make the super quick and easy version, I've included a very tasty recipe for homemade meatballs as well.
2 - 12 ounce packages frozen meatballs
1 cup water
½ tsp nutmeg
1 tsp minced onion
½ tsp garlic powder
½ tsp dill weed
½ tsp black pepper
4 ounces cubed goat cheese
1 cup sour cream
Spray crock pot with non-stick cooking spray. Mix all ingredients except cheese and sour cream in crock pot, cover and cook on low 6-8 hours to high 3-4 hours. Stir in cheese and sour cream, cover and cook on high an additional 30 minutes. Serve with noodles (the most traditional), mashed potatoes, or rice, and garnish with fresh parsley if desired.
4 pounds ground meat (I like to use 3 pounds ground chuck and 1 pound ground lamb, but any combination will do)
1 ¼ cup bread crumbs
½ cup water
¼ tsp allspice
1 tsp ground mustard
1 finely minced onion
Mix all ingredients together in large bowl (by hand works best). Roll into balls. Bake on slightly greased cookie sheets at 450 degrees for 10-15 minutes. Should be refrigerated and used within a few days, or can be frozen for up to 2-3 months.
For more easy crockpot recipes, visit www.natalies-recipes.com. Enjoy!
Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit www.natalies-recipes.com which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.
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Prairie Fare: Making Lefse Spurs Memories
My 11-year-old daughter quickly became a champion lefse flipper, and my two other kids were champion lefse eaters from the start.By Julie Garden Robinson, Food and Nutrition Specialist
NDSU Extension Service“Uff da!” I caught myself saying as I attempted to roll a mixture of flour, milk, margarine and mashed potatoes into paper-thin sheets.I even sound like a Norwegian, I thought to myself. Getting the hang of this process is going to take me awhile, Ithought as I tore yet another lefse sheet in half and transferred it tothe flat-topped grill.
I was making lefse for the first time, using the grill and rolling pin that had been my mother’s. Being primarily of Norwegian descent and enjoying lefse every Thanksgiving and Christmas since childhood, I’m
Recently our friends and their two daughters came over to teach us how to make lefse. Ironically, I was the only Norwegian in the kitchen most of the day. My Scandinavian relatives would have been amused that
My 11-year-old daughter quickly became a champion lefse flipper, and my two other kids were champion lefse eaters from the start. I was a little tired by the time we reached the bottoms of the bowls filled with
Whether you’re making lefse, cookies or another family favorite, making heritage foods often is part of holiday preparations. Sometimes I am asked about how to make changes to holiday recipes to make them
Any time you are thinking about giving your recipes a “makeover,” ask yourself some questions. Is the recipe high in fat, cholesterol, sugar or salt? For example, if the recipe serves 12 and has two eggs, the
For everyday foods, simple swaps, such as substituting half of the white flour with whole-wheat flour, can make a difference nutritionally. You can substitute whole-wheat flour for half of the white flour. However, when completely substituting whole-wheat flour for white flour, use 7/8 cup of whole-wheat flour for every 1 cup of white flour. In quick breads, cookies and fruit crisps, often you can reduce the amount of sugar by one-fourth.
For more information about recipe modification, visit the NDSU
Is lefse part of your heritage? Keep the tradition alive. Here’s the recipe we used to make our lefse.Old Fashioned Lefse
6 c. mashed or riced potatoes (about 10 pounds of raw potatoes)Peel and cook potatoes and mash, whip with a mixer or use a ricer.
Mix with:1 1/2 tsp. salt
1/2 c. melted margarine1/2 c. evaporated milk
1 tsp. sugarCool mixture in refrigerator overnight. The next morning, or just before making lefse, add about 1 1/2 cups of flour to the cooled potato mixture. Roll into balls and put on a jelly roll pan. Start with small balls (the size of a golf ball) to practice rolling. Place in the refrigerator. Heat the lefse grill. Take out two or three balls to roll (only take out what you can roll in a short time). Flour your rolling board well. Roll and turn over pieces halfway through. Sprinkle flour on top and continue to roll. Use a lefse stick to transfer the lefse sheet to the grill and to turn the lefse. Place fried lefse between dampened towels until cool. Flip piles of lefse occasionally. Fold cooled lefse and place in zip-close freezer bags. Refrigerate or freeze.
A serving of lefse (about 1.5 ounces) has about 75 calories and 3
(Julie Garden-Robinson, Ph.D., L.R.D., is a North Dakota State
Christmas Traditions to Start With Children -Sausage
by Kathy Ostman-Magnusen
My Mother-in-Law has a wonderful potato sausage made up at a sausage company nearby where she lives. Lucky her! I know of none where I live that would do this for me. She serves this very Scandinavian Sausage with cranberry sauce. Also on her Christmas holiday table are some other wonderfully flavored items. Presulta, which is a recipe for meat loaf essentially. (That recipe is also posted, find it on my article list on this ezine) Presulta is served cold with white vinegar making it 'very' unique. Traditional Swedish Rice Pudding that is served hot. Swedish Corn Pudding, often a children's favorite, mine when I was growing up anyway. Twenty Four Fruit Salad, which I really cannot say how Scandinavian that is but it sure is yummy. She has alternatives to that salad as well, one is called Easy Twenty Four Hour Salad and the other one is called Easier Twenty Four Hour Salad. Too cutie huh?!
I grew up with different things and served my children those things but many of those Christmas traditions to start withe children have fallen to the wayside.
EVERY single Christmas Eve of my whole like I have had Oyster Stew. I always made sure my daughters had just a taste as well to continue on with the tradition. There have been many Christmas' since that we have not been together so since they always hated oyster stew that tradition for them is long gone. Oh well, new ones arise for new days and outlooks.
Here is my Mother-in-Laws recipe for Potato Sausage:
USE EQUAL PORTIONS:
Have meat ground together at the butchers. season with salt (1 tsp.) per pound of ingredients) add pepper to taste.
If you can't find casings, ( or simply refuse to go there) you can go ahead and make them into patties and fry them over low heat.
Serve this sausage ( or patties for the squeamish ) hot with cranberry sauce. It is the cranberry sauce that makes the difference here so that is a total must!
These dishes mentioned are obviously not just meant for holidays of course so do try Potato Sausage, I think you will love it.
Am I still eating Oyster Stew every Christmas Eve? Yes indeed I am!
ABOUT Kathy Ostman-Magnusen
Article Source: http://EzineArticles.com/692627