NORWEGIAN DESSERTS Recipes from Carroll Pellegrinelli. Married to an Italian-Greek with culinary skills, she shares assorted dessert recipes on her website, reserving a page for recipes from her Norwegian relatives. Included are recipes for fattigman and krumkake from Aunt Mary.

NORWEGIAN RECIPES From SOAR, the Searchable Online Archive of Recipes. As of August, 1999, it featured recipes for:

*Laks is not trout -- it's salmon. Trout, in Norwegian, is ørret. "Lox," meaning smoked salmon, is derived from laks.

NORWEGIAN RECIPES — Recipes for Norwegian dishes, as prepared by webmistress Linda Schwartz's grandmother for her Norwegian husband. Includes recipes for rosettes, potato balls, cloudberry cream, Norwegian sweet soup, rommegrøt, rulle polse, and three recipes for lefse.

NORWEGIAN RECIPES — "Martin's Magazine" instructs on the preparation of potato dumplings (kumle), lefse, fårikål (lamb and cabbage), kransekake (cake ring), and more.

RECIPES — Tells how to make kumle (potato dumpling), lefse, and more, plus links. From the Staværinger Home Page.

SONS OF NORWAY RECIPES — Many recipes, including those for lefse, another recipe for lefse, and yet another recipe for lefse; and recipes for lutefisk, meatballs, fish chowder (fiskesuppe), and cloudberry cream.


NORWEGIAN YELLOW PEA SOUP — From Scandinavian recipes supplied by Nordic Times Online.


CAPTAIN GORPLE'S NORWEGIAN CUISINE — Recipes for grav lax, beer pickled salmon, fish balls (fiskeboller), and more. Includes article on "Flatbrod, Man's Earliest Cuisine."

GAMMALOSTEN'S VENNER (Friends of Old Cheese) — A tribute to a cheese only a Norwegian would love. A presentation of Ed Gunderson of Creswell, Oregon.

GASTRONOMY IN NORWAY — A part of Katrine Clip's Norway Info site. There is a fascinating article on "The Norwegian Meals" telling what's eaten at what times of day. Offers recipes for:

HOT DOGS, NORWAY — "Weinerpølser" -- hot dogs -- are quite popular in Norway. This link takes you to a page on the website of Lennart Regebro, a Swede, who compares hot dogs in Norway, Sweden, Denmark, Finland and Iceland. Many of the ways we serve hot dogs here -- such as with chili -- would no doubt be quite unappetizing in Nordic countries; by the same token, there would doubtlessly be little appeal in the U.S. for the Swedish treatment of weiners: "A favourite for most swedish kids is mashed potatoes. A logical extension of this is the 'tunnbrödsrulle'. This is one (or two) hot dogs (usually boiled) together with a big amount of mashed potatoes, all wrapped up in a a thin round bread." Hot dogs are, certainly, versatile. In Los Angeles, across the street from City Hall, is a stand staffed by Mexican-Americans that serves a "pig in a blanket" -- a hot dog splashed with chile, laden with onions, wrapped in a flour tortilla. An ideal way of serving a "weinerpølse" is wrapped in lefse with Norwegian-style mustard.

NORWEGIAN CHRISTMAS DINNER — Provides recipes for comprised of "pinnekjøtt" (salted lamb ribs), mashed rutabaga, and rice cream; also tells how to prepare Christmas cookies. From the"Christmas in Norway" page of the Mathiesen Family Homepage -- which also has recipes elsewhere on the site for oatmeal cookies and raisin buns.

TERRY'S LEFSE LINKS — Yes, there is actually a website devoted to lefse! It tells how to make it, where to buy it, and more. The photos are bound to make your mouth water.

UNOFFICIAL LUTEFISK WEBSITE — The site includes recipes for lutefisk placed in the oven or in the microwave. An entertaining article from a newsgroup describes the torment of an American in Norway whose hosts insist he partake of a feast of lutefisk. He describes it as "a foul and odiferous goo, whose gelatinous texture and rancid oily taste are locked in spirited competition to see which can be the more responsible for rendering the whole completely inedible." Warning: This is a Geocities site, infested with commercials that pop up. Observation: lutefisk is like the 1945 Jack Benny movie, "The Horn Blows at Midnight": ridiculed in multitudinous jokes, but actually pretty good. Try steamed lutefisk with melted butter, sprinked with boiled egg yolk.



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Norwegian American Hall of Fame  Who Has the Answer?
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March, 2000
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