Grandparents Day: honoring it with an ethnic dish
By Ruth Carlson HTF Columnist
Grandparents’ Day is Sunday, September 12, 2010. The first Sunday after Labor Day became a national holiday when signed by Jimmy Carter in 1978. The month of September was chosen by founder Marian McQuade of West Virginia to signify the “autumn years” of life. The day has a threefold purpose to honor grandparents, to give grandparents an opportunely to show love for their children’s children and to help children become aware of the strength, information and guidance older people can offer. When I was growing up most of my friends’ grandparents were immigrants and had close ties to a foreign country. It was great to visit their homes and sample foods that they cooked and served as they did in their native lands. Today Hometown Focus salutes those brave immigrants who came to this great country and became a part of it but also have left us their delightful ethnic recipes. We share some of them today.
Krossu –
Finnish oven pancake
• 3 eggs
• 2 cups milk
• 1 cup flour
• Dash of salt
• 2 tablespoons sugar
• ¼ cup butter
Beat the eggs and add milk and the rest of the ingredients except the butter. Put in a 9 x 13 inch pan in a 400 degree oven and heat the pan. Add butter to the hot pan and when melted pour in the batter and bake at 400 degrees for 40 minutes. Serve with sugar or jam.
Tags: Finnish, pancake
A Norwegian Grandmother ’s Lefse
• 9 medium potatoes
• Salt
• 1 – 2 tablespoons butter
• Milk
• Flour
Peel, boil and mash potatoes as for mashed potatoes, adding some salt and butter with a little milk. Then just add enough flour so it will roll thin. Fry on a griddle and lay flat, butter it, spread jam or sugar and cinnamon and roll it up. This used to be a house staple but now it is a Christmas delicacy. There are as many recipes for lefse as there are good Norwegian cooks.
Tags: Norwegian, lefse
German Baked Cabbage
• 1 medium head cabbage
• 2 tablespoons flour
• 1 teaspoon salt
• Dash of pepper
• 2 tablespoons sugar
• 3 tablespoons butter
• 1 cup hot milk
• ½ cup grated Swiss cheese
Cut the cabbage in wedges. Boil in salted water for 10 minutes; drain very well. Arrange the cabbage in wedges in a well buttered casserole. Sprinkle with flour, salt, pepper, and sugar. Dot with butter, pour the hot milk over the cabbage and top with cheese. Bake at 350 degrees for 35 minutes.
Tags: German, cabbage
Pierogi –
filled Polish dumpling
• 2 cups flour
• ½ cup milk
• 1 whole egg and 1 egg yolk
• 2 tablespoons sour cream
• ½ teaspoon salt
• 2 tablespoons butter
Mix the ingredients and knead to soft pliable dough. Let rest for 10 minutes, covered in a warm place. Divide the dough in halves and roll thin; cut circles with a large biscuit cutter. Place a small spoonful of filling (below) on each circle a little to one side. Moisten the edges with water, fold over, and press together firmly. Be sure they are well sealed or the filling will run out. Drop the Pierogi in salted water. Cook gently for 5 minutes and gently lift from the water with a slotted spoon. Serve with melted butter.
Pierogi Cheese and Potato Filling
Mix together:
• 1 heaping cup mashed potatoes
• 1 scant cup of dry cottage cheese
• Salt and pepper to taste
• A few chives or onion, cut finely
Tags: Polish, dumplings
Scandinavian Fattigmand
For the sweet tooth. As kids we liked these treats and encouraged our mom to make them. Our all-American mom developed the “touch” thanks to her teacher Hilda Abrahamson of Iron Junction.
• 5 egg yolks
• 1 whole egg
• 6 tablespoons sugar
• 6 tablespoons thick sweet cream
• 1/8 teaspoon salt
• ½ teaspoon ground cardamom or 1 table
• spoon almond flavoring
• 2 cups flour
Whip eggs to lemon color. Add sugar and salt. Beat until thick. Add cream, cardamom or almond flavoring and flour. Roll thin on a floured board. Cut into diamond shape using a scalloped cutting wheel if you have one. Cut a slit in the center and pull one end through. Fry in hot grease about 2 inches deep until golden brown in color. Drain on paper towel. If desired just before serving roll in a light covering of powdered sugar.
Tags: Scandinavian, Fattigmand, sweets
Whatever your age: appreciate Grandparents Day and that wonderful generation full of love, guidance and information!
Remember this is your newspaper and your
opportunity to share any news and recipes
you have. I look forward to hearing from you
and sharing your recipes. Call 218-741-0106
or email jeanc@hometownfocus.us.
