JoAnne's Feature Recipe

• Norwegian Sweet Soup
• Spinach Souffle
• Egyptian Coosa-Mesha
• Borshch - Russian Beet Soup
• Danish Aebleskiver
• Root Veggie Soup
• Swedish Pancakes

Norwegian Sweet Soup
2 c pitted prunes 1 c dark raisins 1/2 c currants 1 c light raisins 1 c dried apricots 1 orange-sliced thinly 2 sticks cinnamon 1 t cloves
Cover with water and simmer for 1 hour Add: 1/2 c brown sugar and 1/4 c tapioca Simmer 15 minutes, stirring occasionally Let pan cool and then refigerate Use warm or cold Add liquid (juice; orange or apple) if desired, when serving. Serve with a dollop of creme fraiche Creme Fraiche 2 c gourmet cream or heavy cream mixed with 2 T buttermilk Let stand until thick, usually overnight, refigerate.

Spinach Souffle
6 cups fresh spinach or 1 1/2 frozen 1 medium onion 4oz. Any cheese (brick, cheddar, montery jack, mozzarella) 3 eggs 1/4 to 1/2 cup any milk product (sour cream, cream, milk, cottage cheese) Salt Pepper Fresh Herbs (about 2tbsp. Minced)
Using either approximately 6 cups fresh spinach or 1 1/2 frozen spinach cook in microwave partially. Fresh spinach must be reduced in bulk by 1/3 and frozen must be completely thawed and warm through. Add hot spinach and blend again, using spatula to mix well, then pour into 1 qt. Casserole dish and cook at medium in microwave for 5 minutes, stir and cook another 5 minutes or so, until set. Serve hot, but it is good cold also.

Egyptian Coosa-Mesha
1 1/2 lbs zucchini 1 lb. ground beef 1 onion 1/4 cup raw rice 1 large can tomatoes 1 tsp. salt 2 tsp. sugar 2 tbsp. butter
Wash rice, then put into cup and cover with 1/2 cups hot water. Peel and slice squash and fry in butter about 10 minutes. Add gound beef, broken in pieces and the onion, cut up, and fry until onion turns yellow and meat looks gray. Then add tomatoes, salt and pepper to taste. Drain water from rice and add rice to mixture. When hot, bake in casserole 1 hour at 350 degrees. I add various things to this - use your imagination! This is a basic recipe

Borshch - Russian Beet Soup
3 fresh medium-size beets (peel and cook the skins for red color to add to soup just before serving as the color turns to brown as soup is heated, with 2 tsp. vinegar) 6 carrots 3 onions 2 stalks celery, with leaves 1/2 head cabbage 4 parsnips, or turnips Dill or fresh coriander(Kinza in Russian) Parsley root if possible (save from garden) 4 potatoes, may be sliced, partially cooked and added some minutes before serving.
One day ahead cook for 6-8 hours some good soup bone in 5qts. Water and lots of meat - chuck or stew type. Remove all meat and bones by straining and cool the broth. (Meat should be cooked with carrot, celery stalk and onions - also some herbs, if available, such as parsley.) Chop up all meat and reserve and cook until ready to heat broth and add these other ingredients. When cool remove fat. Next day: In 1/2 cup butter and 1/4 to 1/2 cup vinegar (apple cider) braise for at least 1/2 hour. Grate in food processor or by hand: These things can be used according to taste, but this is about what I use. Add these vegies to soup pot which is now hot and to which the meat has already been added. Salt and pepper should now be added to taste, and more vinegar or dill pickle juice, if needed. Tartness - is what sets this apart from ordinary vegetable soup. Serve with a dollop of sour cream.

Danish Aebleskiver
2 cups cake flour 2 cups buttermilk 1/2 teaspoon baking soda 2 teaspoon baking powder Dash salt Dash sugar 5 seeds cardamon, crushed in mortar and pestle 4 eggs, separated
In a large bowl mix all ingredients, except the egg whites with an electric mixer until blended. In a separate bowl beat the egg whites until stiff but not dry. Fold the egg whites into the batter. Meanwhile, heat an aebleskiver pan to medium-hot. Pour on a few drops of safflower oil, then pour each three-fourths full of batter. Cook until bubbly, turning with a hat pin until light brown. Serve with various jellies and confectioners' sugar. Dip each bite first in jelly (plum and cherry are especially nice), then in sugar. Also good with marmalade and butter, melted and poured over top.

Root Veggie Soup
1 large potato, peeled and diced 1 large sweet potato, peeled and diced. 2 parsnips, peeled and cut into chunks. 2 carrots, peeled and cut into chunks 1 rutabaga, peeled and diced 1 large onion, chopped 4 cloves garlic, chopped 1/2 red bell pepper, sliced 1 tomato, sliced Parsley or cilantro 2 tablespoons chicken bouillon granules 1 slice wheat bread
In a stockpot combine all ingredients. Cover with water. Cook for 1 hour. May be thickened with 1 slice of wheat bread, cubed.

Swedish Pancakes
2 eggs (2 people - multiply (as-6eggs/ 6 people) 1/2 cups flour 1 cup milk 1/2 tsp salt 1 tsp sugar
My mother called these thin pancakes and we always had them for supper…. Over medium high heat Using heavy pan ( preferably large cast iron pan used only for this purpose and never washed, only wiped out with paper towel. Butter bottom (using 1/2 stick leaving paper for holding) , or brush generously. Lift pan while pouring 1/4 cup batter into pan while tipping until bottom is covered. Cook 1 minute. Then using left to lift edge of pancake, slide large spatula under and turn to cook another 1/2 minutes or so. Keep warm. Serve with maple syrup, raspberry, chokecherry, sour cream, or lingenberries (found in Scandinavian import shops or Ikea)

Your host: JoAnne Wold | voldenfarm@ictc.com
11943 County Road 26, Luverne, ND 58056 ~ 701-769-2275
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