Family Recipes

If you have recipes from family members I would love to post them.

From:
Aunt Dolly (Margaret Olsen Little)


Norwegian Fish Cakes
2 lbs fresh salmon (skinned and boned)
1 small onion
1 tsp. salt
1/8 tsp. ground nutmeg
2 Tbs. corn starch
2 Tbs. flour
2 C. milk
1 egg


Grind salmon with onion. Add salt, nutmeg, corn starch, and flour. Beat in electric beater. Then add milk and egg. Beat well. Fry by tablespoonful in butter or Crisco until light brown. Steam for 10 minutes to be sure fish is cooked. Serve with white sauce gravy to which hard boiled eggs (cut up) have been added.


Pickled Herring
2-4 Icelandic herring
1/2 C. water
1/2 C. vinegar
1 large onion (sliced)
2 tsp. whole black pepper
1/4 tsp. sugar
3 bay leaves


Soak boned and skinned herring overnight. Then cut herring into bite-sized pieces and add to mixture of all the other ingredients. Put into 2 qt. canning jar with lid on. Store for a month in refrigerator to really bring out the flavor. Serve on toothpicks.


Date Loaf Bread
1 lb. pitted dates
1 1/2 C. boiling water
3 C. flour
2 tsp. baking soda
1/2 tsp. salt
1 C. sugar
3 Tbs. butter (melted)
1 C. nuts (chopped)
1 egg


Pour boiling water over dates, let stand until COOL. Sift together flour, soda, salt and sugar. Add dates to dry ingredients, add egg, and butter, mix well. Add  nuts. Turn into 2 greased loaf pans, bake at 350 degrees for 1 hour. Makes 2 loaves. May be mixed with electric mixer.


Overnight Souffle Sandwiches
6 slices white bread
6 thin slices of cheese
1 C. diced cooked chicken, crab or shrimp
1 can or package frozen asparagus (drained)
few shakes of Tabasco sauce
butter
4 eggs (lightly beaten)
2 1/2 C. milk
1/2 tsp. salt


Place 3 bread slices side by side in shallow buttered pan. Butter bread, top with cheese. Top with meat, then asparagus. Cover with bread buttered on both sides. Pour egg, milk, salt and Tabasco mixture atop bread slices. Refrigerate overnight, or all day.
Put water under rack in pan and bake at 325 degrees for 30 minutes. Serve hot, or covered with undiluted mushroom soup, heated. 
Serves six.


Heavenly Pie
1 1/2 C. sugar
1/4 tsp. cream of tartar
4 eggs (separated)
3 Tbs. lemon juice
Rind of one lemon (finely grated)
1/8 tsp. salt
1 pint whipping cream


Beat egg whites and cream of tartar until stiff, gradually add 1 cup sugar. Beat until very stiff. Grease large pie plate and line with meringue. Bale at 275 degrees for 1 hour.
In double boiler, cook egg yolks, 1/2 cup sugar, juice, rind and salt for 10 minutes, or until thick. When cold, fold in 1/2 of whipped cream. Add mixture to cooled crust and top with remaining whipped cream. Refrigerate.


Swedish Pearls
1 C. butter
1 yeast cake OR 2 3/4 tsp. dry yeast
1 C. whipping cream
2 1/2 C. flour
2 eggs (whipped) to brush over cookies
1/2 lb. "pearl" sugar


Cut butter into flour as for pie crust. Add yeast to the cream (not whipped). Add this to the flour mixture.  Mix well. Roll out thin.
Brush top side of dough with egg. Cut with doughnut cutter. Dip the brushed egg side into a dish of pearl sugar (1 side only). Bake sugar side up on cookie sheet in 400 degree oven for 10 minutes. Store in metal cookie tins. "Pearl" sugar can be purchased at Johnsen's Scandinavian Foods (this store closed in 2009).


Pecan Delights
1/2 lb. butter
1/4 tsp. salt
2 C. flour
4 Tbs. sugar
2 tsp. vanilla
2 C. pecans (chopped)


Cream butter and sugar until consistency of whipped cream.  Add remaining ingredients and mix well. Roll into small balls, or roll into rope 1 1/4 inches in diameter and slice 1/4 inch thick. Place on ungreased cookie sheet, bake at 300 degrees for 1 hour. Roll in powdered sugar while hot, and again when cool.