NORWEGIAN CHRISTMAS BREAD (STOLEN, ANOTHER NAME (JULEKAKE) ASHTON STYLE #188

For 2 or 3 loaves of stolen bread
The following bread recipe is more of a sweet type of bread served at Christmas rather than an actual regular bread. The Norwegians call it by two names: My wife Dottie calls it stolen but in another recipe it is called Julekake. The recipe is rather unique in that it has raisins and candied fruit such as organges, pineapple, cherries both red and green, and even lemon. I believe it is worth trying as I believe you will like it. Family traditions are a very important aspect of family lives. Italians serve various fish dinners on Christmas eve as do other ethnic groups. On Christmas morining the Norwegians serve a bread which is made from a sweet dough with the addition of raisins and candied fruit. They then drizel white frosting on the top and serve it before opening Christmas presents. This recipe is one my wife Dottie uses for her Norwegian bread she refers to as stolen.
INGREDIENTS:
1 cup of scalded milk
41/2 to 5 cups of flour
1/2 cup of butter
2 packages of fresh yeast
or 2 pkg of dry yeast
1/2 cup of sugar
1/2 cup of  warm not hot
water
1 1/2 tsp of cardamom
1 cup of raisins,
1/2 cup of candied fruit
including orange peel, pineapple, cherries
and zest of one lemon
1/2 cup of chopped walnuts
DIRECTIONS:
1. put about 1 cup of milk in a small
sauce pan over moderate high heat
until it is almost to the boil
2. put 1/2 cup of butter into the
same pan with a cup of sugar and
stir in well and let cool
3. add the yeast in the sauce
pan amd desolve in the same
sauce pan
4.add the flour slowly until it
makes the dough
5.knead well and then place in
a large greased bowl
6. let stand about 40 minutes to
an hour and punch down
7. now add the raisins, candied
fruit including the pineapple, cherries,
 orange peel and lemon peel, and the
cardamom to the dough and make
sure it is well incorporated
8. now punch the dough again and
separate the dough into 2 0r 3 round
loaves and place them on a cookie
sheet and place a towel, on them
and allow them to rise another 30
minutes and then bake them at 350
degrees an additional 30 minutes
until the tops are nicely brown

ITALIAN STYLE POLENTA WITH HOMEMADE ITALIAN SAUSAGE # 187

Why does Italian polenta sound so much better than corn meal mush?  For some reason polenta looks and tastes better than cornmeal.  Polenta is also very similar to rissotto in that like rissotto goes with many different other foods. Also  Polenta can be used with various kinds of cheeses, tomato sauce, Italian sausage, butter, milk, mushrooms, and many other additions.  The recipe I am giving you is one with the addition of  homemade Italian sausage.  Its a traditional combination that I think you will enjoy though you can replace the sausage with some other meat or even vegtables.
INGREDIENTS:
    6, 4 inch pieces, homemade Italian sausage
    (see recipe # 25)
    6 cups water that you have in a large pot
    and boil
    3 cups of milk
    2 1/4 cups cornmeal
    1/2 stick of butter
    1/2 cup parmesan cheese
    1 tbls salt
DIRECTIONS:
     1. pour the 6 cups of water into a
        large soup pot over moderately
        high heat. let cool slightly
    2. add the 1 tbls salt and the milk
       and stir well until incorporated
    3. slowly add the corn meal fairly
        rapidly so you don't get lumps;
        add dthe parmesan cheese into
        the polenta and mix it until it is
        well incorporated as you continue to
        stir it with a whisk until it begins to get thick.
    4. now change the whisk with a
        wooden spoon which you continue
        to stir it for some 50 to 60 minutes
    5. in a large fry pan add 3/4 cup of sparkling
       wine and 2 sprigs of rosemary which you
       have removed from the stem.
   6. now add  the pieces of sausage in the fry pan
       turning them over every so often for
       about 8 or so minutes and set aside
   7. there are 2 ways of  bringing the
      polenta together:
           first method is to use a heat proof bowl
     that holds about 2 qts; cut the sausage
     long ways in half and place them around
     the inside of  the bowl; then pour the polenta
    in the bowl and fill it and smooth the top so that
   its even and cook about 40 minutes and its ready
  to serve by turning it upside down.  the oil from
 the sausage should make the polenta to free itself
 from the sides of the bowl
     second method is to use a 9 inch by 13 inch
     oven proof glass pan and put the polenta in it
     and smooth the top evenly; then again cut the
    sausage in half length wise and put the sausage
    on the top slightly pushing the sausage into the
    polenta
7. you may cut the polenta into pieces for either
   method and serve

     

RISOTTO WITH PANCETTA AND MUSHROOM SAUCE, ASHTON STYLE # 186

 

     Risotto is a very popular Italian rice recipe that has many variations  that one can make. Some of the most popular include recipes with butter, cream,, meats, tomatos
(diced etc) tomato sauce, beans, wine, squid and other seafood, chicken livers, all kinds of vegtables such as spinach and these are not all that are good with the rice.
Incidently there are various kinds of rice for risotto but I prefer arborio which is probably the most popular.  The recipe I am giving you now is one made with cream and mushrooms and I know you will like it as I do.
INGREDIENTS:
     1/2 cup of virgin olive oil
     1 stick of butter
     1 medium onion, peeled and minced
     1/2 cup of dry white wine
     5 cups of stock made with
     water
     3 tbls  Millers or equivilent
     soup base
     1/2 lb of pancetta bacon diced small
     2 cups of arborio rice
     1/2 cup heavy cream
     1/2 cup parmesan cheese
DIRECTIONS:
      1. pour 1/2 cup of virgin olive oil
          in a large fry pan over moderate
          hot heat
      2. add 1/2 stick of  (unsalted) butter
          and stir in until melted
     3. add the diced pancetta and saute
        until the bacon is slightly brown
    4. add minced onion and contiune
        to saute until onion is slightly brown
   5. add the mushrooms and stir in until
      well incorporated and slightly brown
   6. add the white wine and stir in
   7. in a large sauce pan, mix the Millers
      Soup base to 5 cups of water until
      it is incorporated
  8. slowly add the arborio rice into the
      rice in the sauce pan and cover
 9. when the rice is done you can add 
     it into the fry pan and stir well
10. add the cream with the rice in the
     fry pan and stir well
11. place a bowl of fresh grated Parmesan
     cheese on the table for inidviduals can
     sprinkle it on their serving
12. this recipe will serve 6 or more persons
     generously
          

NORWEGIAN LEFSE NUMBER 2 WITH POTATO FLAKES OR BUDS ASHTON STYLE # 185

      if you look at recipe #176 and compare it with this recipe # 184 you will notice a difference as one #176 uses real potatoes and #185 uses boxed potato flakes.  The
one that uses potato flakes is much easier to make and though I would not mind using
either, my wife Dottie has convinced me to use flakes.  I would try both to see what you might prefer.
INGREDIENTS:
     6 cups potato flakes
     2 tsp salt
     1/2 cup butter or margarine
     1/2 cup boiling water
     2 cups milk
     2 cups flour
DIRECTIONS:
     1. put a 1/2 cup butter or margarine into 1 cup
         measuring cup and add boiling water to fill up
         the cup
    2. add this to a bowl of 6 cups of potato flakes
        stiring briskly and then add the 2 cups of milk
        to the potato flake mixture continuing to stir
        until well incorporated and let cool
   3.  add the 2 cups of flour with your hands when
        cool
   4. form the dough into balls into 2 1/2 inches in
       diameter
   5. now using a rolling pin which has groves on the
       rolling part dip the potato balls into a cup of flour
       and then place on a large cutting board which has
       flour on it and roll the dough as thin as possible
       (an 1/8 inch) and the size of a medium pizza
   6. at this point if you have a lefse stick which you
       might buy at a Scandinaven store and which looks
       like a wooden sword; place the stick under the
       middle and under the lefse lift it and put it on a
       lefse grill which you might also buy at a Norwegian
       store.
 7. roll out the lefse as thin as possiple, lift a corner and
    see if there are small brown spots; if there are then turn
    it over and continue baking about 3 or 4 minutes and
    again look under it and see if there are brown spots
8. remove from grill and put another rolled out lefse and
   repeat the process until all lefse balls are rolled out
9. you can now butter them, put jelly on them, or sugar
   and cinnamon and eat them
10. this batch will make about 14 lefse      

ITALIAN RICOTTA CHEESE WITH MUSHROOM/ HERB SAUCE, ASHTON STYLE #184

     This Italian Ricotta molded recipe is formed by putting the mixed ingredients in a bowl that you first have put a single layer of aluminum foil in the inside of the bowl.   put the mixture in it and then bake it for about an hour at 350 degrees, then put into a refridgerator for at least a couple of hours then unmold it onto a large platter.  In the meantime you make the sauce which you will pour over the molded ricotta and then cut into slices for serving. This recipe is a variation of one in which you make the ricotta in small pieces and then boiling them and then putting sauce over them for serving.  The version I am giving you is made into a a large molded shape and is covered with mushroom sauce when serving.
INGREDIENTS:
     2 lbs of fresh ricotta from an Italian market
     (not from a plastic tub)
     2 large eggs (beaten)
     1/2 cup of virgin olive oil
     1 cup fresh grated romano or parmesan cheese
     1 cup of all purpose flour
     1 tsp salt
     1 tsp white pepper
DIRECTIONS:
     1. put a single layer of cheese cloth
        about 1/2 way down into a large bowl
    2. pour the ricotta cheese into the cheese
        cloth and let it drain for about a couple
        of hours or longer
   3. in another bowl beat the two eggs well
   4. in another bowl add the cup of flour, the
      cup of cheese, the  drained ricotta cheese,
     the two beaten eggs, salt and white pepper
     and carefully mix the ingredients until they
     are well incorporated
  5. pour the mixture into the aluminum lined
     bowl and cover with aluminum
  6.bake the ricotta at 350 degrees for about
     an hour or so and set aside

MUSHROOM/ HERB SAUCE
INGREDIENTS:
     2 lbs of crimini mushrooms (sliced)
     1/2 cup virgin olive oil
     12 whole sage leaves
     2 large shallots minced
     6 sprigs of thyme
     2 tbls of Millers Chicken Soup
     base
     1 cup of sparkling white wine
     11/2 sticks of butter
     1/2 pound of thin sliced prosciutto
DIRECTIONS:
       1. In a large fry pan or pot pour the 1/4 cup
          of virgin olive oil over moderate hot heat
      2. add the prosciutto to the pan and saute about
          8 or so minutes until the proscitto is browned
          set aside on a paper towel
      3. add sage leaves and saute until they are browned
     4.  add the remaining oil to the pan
     5. add all the mushrooms, shallots, thyme and
         chopped sage. Saute until the mushrooms are
         nicely brown
    6. mix the 2 tbls of Millers Chicken Base with the
        white wine and pour over the mushrooms and
        stir in until well incorporated
    7. add the melted stick of butter to the mushroom
       sauce and stir in until well incorporated about
       ten minutes
   8. in a large platter place the ricotta mound in the
      middle of the platter and then pour half the
     mushroom sauce over the ricotta
  9. place a wreath of sage leaves around the side of
      the ricotta mound and serve by cutting into slices
10. ladle the remaining mushroom sauce on the individual
     slices of ricotta
11. this recipe will serve 6 to 8 persons generously
         
     

HAWAIIAN NORTH SHORE GARLIC- BUTTER SHRIMP, ASHTON STYLE # 183

On the North Shore of Oahu there are white trucks that serve a fantastic shrimp recipe that you must make sure you have when you go to the island of Oahu, in Hawaii.  The taste is delicious and it is like eating a pound of melted butter and shrimp together even though one doesn't actually use that much butter.  The recipe that follows is close to the one that the islanders use and I am certain that you will enjoy it!
INGREDIENTS:
     2 lbs of medium large fresh shrimp
     1/2 cup of virgin olive oil
     a separate amount of 4 tbls of virgin
     olive oil to be put on the top of 3
     large bulbs of garlic
     11/2  sticks of butter melted and set aside
     1 lg bulb of garlic separate from the 
     other garlic
    2 nice size lemons to add to the recipe
    with the garlic
    1/2 tsp of salt
    1/2 tsp of black pepper
    1/2 tsp of paprika
    1/2 cup of sparkling white
    sweet wine
DIRECTIONS:
     1. cut the top of 3 bulbs of garlic
     2. pour a half cup of virgin olive oil
        on the bulbs of garlic and then bake
        them on a cookie pan for about 40
        minutes until they are browned and
        soft. squeese all of  the garlic into
        a small bowl and set aside
    3. take the last bulb of garlic and
        smash all the cloves of garlic and
        then peel the skins off and mince
       them
   4. add 1/2 cup of virgin olive oil,
       1 stick of melted butter
   5. now add the minced garlic, and
       saute at low heat until the garlic is
       soft and slightly brown
  6. now add the white wine, roasted garlic,
      salt, pepper, paprika, remaining butter,
      and the juice of one lemon, continue
      sauteing until the sauce is nice and smooth
 7. add the shrimp and continue sauteing about
    4 or 5 minutes and then turn the shrimp over
    and saute an additional 3 or 4 minutes until
   the shrimp has the reddish look and the sauce
  is creamy and is blended with the shrimp
8. you can make one cup of  white rice to
   serve with the shrimp or just eat the shrimp
9. this recipe will serve 4 to 6 people generously
        
                

SCALLOPS WITH CHEESE SAUCE, ASHTON STYLE # 182

         Scallops come in two sizes; large sea scallops and small bay scallops.  I prefer
the sea scallops as I believe they have more flavor then the small bay scallops. I would also recomend using the large shells for presentation if you can find them.  These shells look like they just came off the shell gas station sign.   Scallops can also be made many different ways including breading them and then frying them which are delicious.  You can also fry them in butter without breading, or saute them in various sauces or with vegtables such as zuccini, brocoli and many others.  The following recipe that I am giving you is one with cheese sauce and I would recomend trying it.
INGREDIENTS:
     1 lb to 1 1/2 lbs of sea scallops
     1/2 cup of olive oil
     2 tbls of Millers or equiv chicken
     base
     4 carrots, peeled and juliened
     4 green onions chopped
     1 cup of dry white wine
     2 tbls of flour and 1/2 stick of
     butter made into a roux
     1 tbs dried or fresh basil
     1 tbls parsley
     1/2 cup parmesean grated
     parmesean cheese
     1/2 cup sherry wine
     1/2 cup of heavy cream
     1 tsp black pepper
     1 cup grated swiss cheese
DIRECTIONS:
     1. pour the olive oil into a large pan over moderately high heat
     2. saute the juliene carrots and green onions for about 4 to 5 minutes
     3. add the Millers Soup Base and white wine and simmer for another
        5 minutes
    4. add the roux and stir it until it thickens
    5. add the basil, parsley, parmesan cheese, sherry, and continue stiring
    6. add the cream and stir it into the sauce
    7. remove the sauce and in the fry pan add 1/3 cup of olive oil over the
        moderate heat and continue to saute and then add the scallops
    8. saute the scallops until slightly brown
    9. if you have 6 scallop shells, place them on a cookie sheet add the
       the scallops evenly
  10. ladle the sauce on the scallops
  11. sprinkle the cheese on top of the scallops
  12. broil under high heat until the cheese begins to brown
  13 serve each of the shells with the scallops and cheese
  14. serve the carrots, green onions with asparagus or zucchini that has been
        julienned on the side of the scallops

    

NORWEGIAN ROMMEGROT PUDDING ASHTON STYLE, #181

When we had taken a trip to Norway we took a train and stopped on a mountain.  There was a train station there that served food including a traditional Norwegian recipe called Rommegrot which was a cream and flour pudding dessert. This was the same type of recipe that Dottie's family had at home.  Dottie's brother Terry and our son Mike would make a variation of what we had there.  It did seem that whenever one of them made it, the process seemed to take a few hours but seemed to take a couple of days.  The result of all the work that went into making this dessert really was worth it as everyone enjoyed it.  Understand it is one of those desserts that stayed in ones stomach for some time!
INGREDIENTS:
      1 qt of half and half
      1/2 qt of whole milk
      1 stick of melted butter
      1 1/2 cups of flour
      pinch of salt
      a cup of brown sugar
      1 tbls of cinnamon
DIRECTIONS:
     1. p
repare "the seed" by mixing a 1/2 cup of cream and add  small amounts of
         flour, stiring constantly until the mixture is smooth and thick in the cup. set
         aside
    2. in a large sauce pan pour 3/4 of half and half and start heating at low flame and
       start adding small amounts of sifted flour (about a 1/2 cup)  wisking steadily to
       incorporate into cream slow without boiling
   3. at this point you may want to add half the milk to insure its not too thick       
   4. now you may wish to add some more of the seed and continue to wisk
       a little at a time as you until the pudding is thick and smooth
  5. now you can pour the pudding into small ramikins or pudding cups about
      3/4 full
 6.  you can now pour enough butter to just cover the top of the pudding
 7. now sprinkle the brown sugar/cinnamon mixture on top of the butter
    and serve immediately
8. this recipe will serve 6 to 8 people generously
 
     
     
    

WILD RICE AND CHICKEN, ASHTON STYLE #180

You may not be aware but only indians can harvest wild rice in the wild. I understand that any person can harvest it on their own property.  In addition indians do it by being in a canoe and brushing the wild rice into their boat.  Another thing about wild rice is that one its not rice but a cereal and two there is very little taste as such and only tastes good by mixing it with something else such as meats, corn, squash, and maple sugar.  The recipe I am giving you is with chicken and I hope  you will enjoy it.
INGREDIENTS:
     1 whole fryer chicken  
     2 qts water
     4 celery stalks minced
     2 onions, peeled and sliced
     1 box of wild rice or if need
     be a box of  Uncle Bens Wild
     rice
     1 lb of mushrooms, button or
     crimini sliced
     1/2 cup of virgin olive oil
     1 cup cream
     2 tbls flour
     1/2 stick of butter
     2 tbls of Millers or equivilent Chicken base
     soup
    1/2 tsp ground black pepper
    1 tbls parsley
DIRECTIONS:
     1. pour the 2 qts of water in a large
        soup pot over moderate heat until
        boiling
    2. add the whole chicken to the soup pot
       and cook for 1 1/2 hrs and remove and
      set aside
    3. add the oil into  a large fry pan
   4.  add the onions, celery, parsley and seasoning
      and stir well and continue cooking about
      a 1/2 hr
  5. add the mushrooms and saute about
       another 15 minutes
 6. add the butter and continue sauteing until
     the mushrooms are nicely brown
7.  pour all the ingredients from the fry pan
    into the soup pot
8.  make the wild rice according to the box
9. drain the rice and add to the soup pot
10. cut up 1/2 the chicken into small cubes
     and add to the soup pot and cook about
    an addtional 15 to 20 minutes and serve
11. recipe will serve 6 or more ;persons
     generously

BAKED CHICKEN IN PESTO CREAM, ASHTON STYLE #179

This recipe combines a pesto mixture with cream over chicken thighs or a whole chicken and baked at 325 degrees for about an hour.  One needs to mix the pesto sauce first and then put the cream with the pesto and pour it over the chicken.  In making this recipe I was surprized how tasty it is. 
INGREDIENTS:
     PESTO SAUCE:
          2 cups fresh basil
          1/2 cup parmesean cheese
          1/2 cup virgin olive oil
          1/3 cup pine nuts
          5 cloves of garlic, peeled and smashed
          1 tsp Millers (or equivilent) Soup Base
          1/2 tsp black pepper
DIRECTIONS:
     1. put the basil, pine nuts, cloves of garlic,
        black pepper, and mix the Millers Soup
        base with hot water and also put it in the
        food processor and pulse it about 3 times
   2. turn the food processor on and slowly pour
       the virgin olive oil in until the ingredients
       are incorporated
CHICKEN AND SAUCE:
     1. 1 whole frying chicken or 10 thighs
     1/2 cup virgin olive oil
     1/2 cup white port with 1/2 cup pinot
     grigio
     1 tbls Millers or equivilent soup base
     2 cupssssa heavy cream
     1/2 cup flour
     1/2 tsp white pepper
     1/2 tsp paprika
     5 cloves garlic, peeled and minced
DIRECTIONS: PRE HEAT OVEN 325 DEGREES
     1. mix all dry ingredients
     2. for a whole chicken, rince and dry and flour
        the chicken on all sides. for 10 thighs, wash
        the chicken, dry them and then roll the pieces
        in the flour mixture
   3. pour the virgin olive oil and the wine into a
      large fry pan over moderate heat
  4. fry  the whole chicken on all sides until well
     browned. for the thighs, fry them on all sides
    until well browned
5. mix the pesto and cream together and then put
    the whole chicken in a 9 inch by 13 inch pan
   then pour the pesto/cream over the whole chicken or 
  place the thighs into a 13 inch by 9 inch metal or
  glass pan and pour the cream mixture over the
 thighs. use aluminum to cover the chicken
6. bake in a 325 degree oven for about an hour or
   an additional 1/2 hour for the whole chicken
  until the thighs or whole chicken are nicely brown
7. this recipe will serve 6 or more persons generously

HAMBURGER, SAUSAGE,(ARMY SOS) CREAM SAUCE OVER TOAST ASHTON STYLE #178

When I was in the army one of the best meals we would have believe it or not was SOS.  It was made with hamburger, sausage, or dried beef.  It was cooked in large pans which you added flour, cream, sometimes minced onions, salt and pepper. It was one meal you could have for breakfast, lunch or dinner. I can't remember anyone complaining about this meal though we used to kid each other about eating it. The recipe that follows is a variation of the recipe that we ate in the army and I hope if you were in the army, marines, navy even the coastguard, it should bring back memories of times past.
INGREDIENTS:
1 lb of ground chuck
1/2 lb of ground pork
sausage
1/3 cup virgin olive oil
1 onion, peeled and minced
2 cups milk
1 cup half and half
1/2 tsp pepper
1/2 tsp Millers Soup Base
DIRECTIONS:
1. pour the olive oil into
   a large fry pan over moderate
   heat
2. add the onions and saute until
   slightly brown
3. add the ground chuck and pork
    sausage into the fry pan and saute
   until well browned
4. in a sauce pan over moderate heat
   mix the Millers Soup base with a
   cup of milk and stir well until
  the soup base is well incorporated
 and then pour over the ground meat
5. add the other cup of milk to the
   beef /pork mixture plus the cup of half
   and half and stir well
6. add the ground pepper and stir
   in well
7. toast the white bread, place on
   a plate and spoon the hamburger
  mixture to cover the bread and
  serve

    

NORWEGIAN FLATBREAD (FLATBROD) ASHTON STYLE # 177

If there is one type of Norwegian bread that compares to lefse it is flatbread (in Norwegian pronouned (flattbrod)/  It also is very thin but unlike lefse which is soft in texture, flatbread is crisp like a cracker.  The following recipe is one that has become a traditional type crisp cracker.  It usually about 7 or 8 inches and again very thin.  I hope  you will enjoy it.
INGREDIENTS:
     2 cups cornmeal
     4 cups white flour
     1/2 cup vegtable oil
     2 tbsp sugar
     2 tsp salt
DIRECTIONS:
     1. mix ingredients together in a
         large bowl until well incorporated
     2. pour 2 1/2 cups boiling water stiring
         until well incorporated
     3. cut the dough into about 20 pieces
     4. roll each piece on a floured cutting
         board; elongating the dough and rolling
         the dough VERY THIN
     5. you may wish to salt each side
     6. instead of salt you may use garlic salt,
         parmesean cheese, parsley, oregano
         mixed with parmesean cheese or other
         types of topping
     7. bake at 450 to 500 degrees about 10
         miniutes or so until light brown

NORWEGIAN LEFSE, GREAT TASTING ASHTON STYLE #176

     Norwegian lefse is a traditional recipe using potatoes and flour.  All our children have helped make it.  One time our son Mike went to a store in S parta, Wisconsin and
proceeded to buy up all the packages of lefse that they had.  I think it was over a dozen
which he took home.  He put most of them in their freezer and took them out when he
wanted to have some.  Lefse tastes like a combination of potatoes and flour and is  baked on a lefse grill.  The secret of good lefse is making it as thin as you can.  If it
is too thick it is not as good.  I hope  you will try this recipe but keep in mind that having a lefse grill and a potato riser is esential in the process.
INGREDIENTS: SINGLE RECIPE:
LEFSE GRILL SHOULD BE PUT AT ABOUT 500 DEGREES
6 or 7 medium Idaho potatoes boiled in water with a
tsp salt
1 tbls butter for 3 cups of potatoes
2 tsp salt for 3 cups of potatoes
2 tsp sugar for 3 cups of potaoes
1 cup of flour for 3 cups of potatoes
DIRECTIONS:
1.put potatoes through a ricer while the
  potatoes are still hot
2. put the riced potatoes in a large bowl
3. melt tbl of butter for 3 cups of potatoes
   add the butter to the potatoes
4. add the salt to the potatoes
5. add the sugar to the potatoes
6. add 1/4 cup flour to the potatoes and mix
    together then add about an addional 1/2
    cup flour and stir in making sure the mix
    is not to thick or thin
7. put the mixture into 3 parts and make each
   the size of a baseball and cool them
8. add flour to your hands and using a rolling
   pin (one with groves cut in the rolling pin
  works better)
9. put a little flour on large cutting board and
   start rolling out
10. keep rolling each one VERY THIN about the
     size of a large pizza
11. preheat lefse grill to 500 degrees and put
     the lefse on until the grill and turn over
     and the lefse should have brown spots on
     and bake until they look done and take them
     off and put them on a cloth and continue until
     all three are done
12. one can add jam, brown sugar, meats etc for
      eating






     

RICOTTA WITH MUSHROOMS ITALIAN, ASHTON STYLE #175

SPICY GOOSEBERRY JAM, ASHTON STYLE # 174

For 3 years my wife and I have tried to harvest gooseberries to make gooseberry jam. The following recipe is the one we made and it worked very well.  Gooseberries are little round balls that begin green with small stripes and when they are ripe they turn purple.  We collected 1 gallon of them and the recipe that follows is the result.  I hope you will try it and like our recipe.
INGREDIENTS FOR A SINGLE RECIPE IS AS FOLLOWS: WE DID DOUBLE IT TO MAKE A DOUBLE RECIPE:
     2 qts of gooseberries smashed
     6 cups of sugar, either white or
     or brown
     1 cup of either cider vinegar or
     or plain apple cider
     2 lg packages of strawberry jello
     1/2 tsp of ground cloves
     1/2 tsp of ground cinnamon
     1/2 tsp of ground nutmeg
     zest of 1 lemon
DIRECTIONS:
     1. smash the gooseberries to
         make 2 qts
     2. pour them into a large soup
         pot
     3. add the 6 cups of sugar
     4. add the spices
     5. add the 2 lg packages of jello
     6. add either the cider or cider
         vinegar
     7. using a flame deflector between
         the pot and the burner simmer
         about an hr or an hr and a half
    8. pour into 1/2 pints or pint jars
        and use a water bath about 10
        minutes, remove and wait until
        the top pops.
    

HOMEMADE REAL! NORWEGIAN (SURSILD) HERRING,ASHTON STYLE #174

INGREDIENTS:
     2 large mullet, herring or other rough fish
     white fillets (no skin)
     3 cups of white vinegar
     3 cups of white port wine
     2 onions, peeled and sliced
     3 tbls of whole black pepper
     1 tbls of white sugar
DIRECTIONS:
     1. cut the fillet into small pieces
         without the skin
     2. put the fish pieces into the gallon
         jug
     3. add the white vinegar and the white
         port wine, sugar, and the onions and
         whole black peppercorns
    4.  marinate for at least a week in the
        refridgerator
    5. taste and you will have the same herring
        you buy in the store only you made it!
    
    

NORWEGIAN SWEET SOUP ASHTON STYLE #172

INGREDIENTS:
2 qts water in a soup pot    
11/2 cups tapioca
     1 cup sugar
     1 tsp cinnamon
     1 stick cinnamon
     1 cup dark raisins or currants
     1 cup chopped apples
     1/2 cup dried apples, 1/2 cup dried apricots,
     1/2 cup dried peaches
     1 cup prunes
     2 cups grape juice
     1 tbl white vinegar
     zest of 1 lemon
     1/2 tsp salt
DIRECTIONS:
     1. put 2 qts water in a large soup pot
         over high heat  until water is boiling
     2. add the tapioca to the pot and stir in well
     3. reduce heat and  add all ingredients except
        grape juice into the water and simmer until
         all the ingredients are tender
    4. now add the grape juice and stir in well
    5. you can either stir the fruit until well mixed
        or you can use a standing mixer to mix ingredients
        are smooth
   6. will serve 6 or more generously
    

NORWEGIAN MEATBALLS "KJOTTBOLLER" IN SAUCE ASHTON STYLE #172

In one of my Norwegian wife's favorite movie the Hanson family is very close to my wifes family.  Mama reminds us of  Dotties mother Martha.  Certainly the Norgweian food is similar including how mama made her Norwegian meatballs and cooked them by boiling them in "Chocbolla" which is a stock made with chicken or beef .  The following recipe is a variation of what mama did to make her meatballs so much better than "the aunts" recipe.  I hope you will try it and enjoy a little bit of  Norway!

MEAT BALL INGREDIENTS:
     1 lb of ground chuck
     1/2 lb of ground pork
     1 cup of  bread crumbs
     2 eggs
     1 medium onion, peeled and minced
     1 tab Millers Chicken Base
     1 tsp sugar
     1/2 tsp nutmeg
     1/2 tsp ground black pepper
DIRECTIONS;
     1. mix all the ingredients and form them
         into meatballs
     2. pour the 1/2 cup of virgin olive oil
         into a large fry pan
     3. add the meatballs and fry them about
         10 minutes, turning them until all sides
         are well browned (set aside)
        
STOCK INGREDIENTS:
     2 tbls Millers Chicken Soup Base
     4 beef ribs
     1/2 cup of  virgin olive oil
     2 stalks of celery, cut in 4ths
     1 medium onion, peeled and sliced
     1 tsp black pepper
     2 qts of water
     1 cup of heavy cream to make the
     gravy
     1/2 cup virgin olive oil to make the gravy
     1/2 stick butter for a roux for gravy
     3 tbs of flour
     1 lb of  wide egg noodles or 4 to 5
     white potatoes
DIRECTIONS:
     1. pour a half cup of virgin oil into a lg fry pan
     2. add the beef rib bones and fry
         until well browned
     3. add the chicken base, celery, carrots, and onions
         with the bones and saute them about ten minutes
     4. add the water and stir in with the bones and
         vegtables
     5. simmer about 1 1/2 hrs until  incorporated
     6. now add the meatballs into the stock and
         continue cooking about a good half hour then
         remove the meatballs and set aside
     7. take half the stock and put it in a large bowl
         for the gravy
GRAVY
     1.  pour a half cup virgin olive oil into a large fry
          pan
    2. add the flour to the oil and stir well into a roux
        then add the stock and stir well
   3. add the heavy cream and stir in until the gravy
      is thick and creamy.
   4. make the pound of noodles or mashed  potatoes
       and serve with the meatballs
    

SHRIMP WITH WHITE WINE AND TOMATOS, ASHTON STYLE #170

Sometimes one likes to have a light lunch or dinner.  The following recipe is one of those recipes that is light but also one that is delightful to have either for one or four either to have at lunch or dinner! Shrimp is the focus for this recipe but it also calls for several other ingredients that is many times the basis for Italian recipes.  Please try it and I hope you will like it especially when you are in a hurry to make something quick but excellent to eat!
INGREDIENTS:
     1 lb of  large shrimp (wild if possible)
     4 to 6 juicy golf ball size cherry tomatos
     1 or 2 medium onions, peeled and sliced
     4 cloves garlic, peeled and smashed and cut
     in half and smashed more
     1/2 cup virgin olive oil
     2 tbs large capers
     1/3 cup of butter
     1 tbs Millers or equivilelent Chicken Base
     (no need for salt)
     1 tsp oregano
     1/2 tsp pepper
     1 cup of sparkling white wine
     1 lb of spaghetti
DIRECTIONS:l
     1. pour virgin olive oil into a large fry pan over
         moderate heat
     2. add the smashed garlic and shrimp into the oil and saute
         about 10 minutes
     3. add the sliced onions and tomatos into the fry
         pan and continue to saute
     4. add the butter into the oil and stir well
     5. add the Millers Soup Base and stir well
         until well incorporated
     6. add the capers, oregano, pepper, and continue
         to saute
     7. add the white sparkling wine and continue to saute
     8. make the spaghetti according to the box directions
         about 8 to 10 minutes and drain
     9. put the spaghetti into a large bowl and pour the sauce
         over and stir well
   10. this will serve 4 to 6 people generously