Norwegian Recipes from Hendricks Minnesota

The Norwegians who settled our beloved town brought with them several of their favorite recipes. Many in Hendricks still carry on the tradition of preparing these delicacies. And when these delicacies are prepared, they are usually prepared in big batches to be shared with friends and neighbors. Don't be surprised when someone arrives at your door with a plate of lefse!

The following recipes are from Hendricks residents.

Lefse (Potato Lefse)

4 cups mashed potatoes
2 tlb butter or margarine
1/4 cup milk
1 tsp. salt
About 3 cups all-purpose flour
Vegetable oil
Add butter milk, salt to potatoes. Mix well. Cool. Add enough flour to form a non.sticky dough. Add flour gradually, the less the better. Divide into 24 pieces. Roll each piece out, using flour to keep from sticking. Heat a griddle or frying pan over medium heat. Lightly grease with salad oil. Place on grill. Lefse will 'bubble', turn over. (Approx. 2 min). Variation: Substitute some of wheat flour with rye flour.
(Recipe from Rose Christianson)

Flatbrod (Flat bread)

3 cups white flour.
1 cup whole wheat flour.
1/cup, plus 2 Tbsp. sugar.
1/2 tsp. salt.
1/2 cup butter.
1 1/2 cups buttermilk.
1 tsp. soda.
Mix dry ingredients. Cut in butter as for pie crust. Add liquid. When well-mixed, divide into two. Roll each portion into an 8-inch long strip. Cut into chunks. Roll out onto a floured cloth as thin as you prefer. (Should be thin.) Cut into rectangular or triangular pieces. Bake on a cookie sheet at 300 degrees F.
(Recipe from Janet Digre)

Sandbakkels

1 cup shortening (1/2 cup butter; 1/2 cup Crisco).
1 cup sugar (1/2 cup powdered; 1/2 cup granulated).
2 egg yolks.
2 cups flour.
1/2 tsp. vanilla.
1/4 tsp. almond extract.
Salt.
Combine the ingredients into dough. Chill the dough and press into tins to coat the inside. Bake 12 to 15 minutes at 350 degrees F. Makes three dozen.
(Recipe from Beaulah Langlie)

Grut (Rice Cooked in Milk)

2 cups milk.
1/2 cup uncooked rice.
1/8 tsp. salt.
2 Tbsp. butter.
1/2 cup cream.
1/3 cup sugar.
Heat milk in double boiler. Stir in rice. Cook and cover over boiling water. Stir occasionally. (Add more milk if necessary, until tender.) Cook 1 to 1 1/2 hours. Stir in cream, salt, sugar, and butter. Remove from heat and allow to stand over hot water until ready to serve. This mixture will thicken as it stands. Sprinkle top with cinnamon and sugar when ready to serve.
(Recipe from Deloris Olson)

Norwegian Meatballs

1/4 cut milk.
1/2 cup cornstarch.
1 lb. ground chuck.
1 medium onion, finely chopped.
3/4 tsp. salt.
1/2 tsp. ground nutmeg.
1/4 tsp. pepper.
1 egg.
2 Tbsp. vegetable oil.
2 (13 1/2 oz.) cans beef broth.
4 cups hot mashed potatoes.
Fresh dill sprigs.
In large bowl, mix milk and 1/4 cup of the cornstarch until well blended. Add meat, onion, salt, nutmeg, pepper, and egg. Mix until well blended. Cover. Refrigerate at least 20 minutes for easier shaping.
Shape chilled meat mixture into 1-inch balls. In 12-inch skillet, over medium heat, heat oil until hot. Cook meatballs, half at a time, until browned on all sides, about 8 to 10 minutes. Remove with a slotted spoon. Drain on paper towels.
Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup. In a medium bowl, mix beef broth and remaining 1/4 cup cornstarch until well-blended. Pour into skillet. Over medium heat, cook while stirring constantly, until sauce boils and thickens.
Add the meatballs. Reduce heat to low. Cover and simmer 15 minutes. Spoon hot mashed potatoes in center of platter. With slotted spoon, place meatballs around potatoes. Garnish potatoes with dill sprigs and serve gravy on the side. Makes 6 servings.
Creamy Meatballs: Prepare as directed. Just before serving, stir 2/3 cup dairy sour cream into gravy and meatballs. Serve with mashed potatoes.
(Recipe from Leona Christianson)

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