Monthly Archives: November 2015

Kumla (Norwegian Potato Dumplings)


Kumla (Norwegian Potato Dumplings)

This is something that I grew up on.  Being Danish and Norwegian descendant, this was made quite often in our home.  I must say, though, that either you like it or you don’t.  It will grow on you if you eat it often.  Having leftovers is great also.  Cut them up in chunks and fry them in butter.  Yum!

  • 5 cups raw finely shredded potatoes (I like red potatoes, russets are too starchy)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 to 5 cups all-purpose flour
  • Ham bone, or whole ham with bone, or ham hocks (fully cooked)

Make broth with ham and water in a large pot until boiling.  Take ham out of broth to cool and serve alongside dumplings.

Mix all ingredients together in a large bowl.  Using a tablespoon or a cookie scoop drop dumplings into hot broth.  Cook slowly for 45 minutes.  Be careful stirring until they have cooked a while and have set or they might fall about.  I take a spoon and push them carefully down when they come to the top of the broth.

Serve with lots of butter.

Serves 4 to 6.

“Nothing costs as much as caring – except not caring”



Coney Island Hot Dog Casserole



Coney Island Hot Dog Casserole

Four thumbs up on this one.  Very delicious!

  • 1 tablespoon oil
  • 1 lb. hot dogs, chopped
  • 1 lb. ground beef
  • 2 (15-oz.) cans tomato sauce
  • 1/2 cup olives, sliced (I used green olives, but you can use whatever you like)
  • 1 small onion, diced
  • 3 qts. boiling water
  • 1 tablespoon salt
  • 2 cups elbow macaroni
  • 4 oz. sharp cheddar cheese, grated
  • Salt and pepper to taste
  • Olives for garnish

Heat oil in large skillet.  Add hot dogs and brown on all sides.  Remove from skillet and set aside.  Add ground beef and onions to drippings, stir and brown,  Drain excess fat.

Stir in hot dogs, sauce, sliced olives, salt and pepper; set aside.  Cook macaroni with salt; drain.  Add to meat sauce and toss.

Put grated cheese across top and turn into a 2 qt. casserole.

Bake 40 minutes at 350 degrees.  Garnish with olives.

Serves 4 to 6.

“Christ’s forgiveness is the door to a new beginning.”

Applesauce Pancakes



Applesauce Pancakes

My husband and I love breakfast for supper.  These pancakes are so good, we couldn’t stop eating them.  Instead of putting butter and syrup on them, we put lots of butter and cinnamon and sugar.  Just the right amount of sweetness!  I think these would be good also with bananas sliced on top with whipped cream.  Serve with some bacon or sausage and a big glass of cold milk.

  • 2 cups dry pancake mix (See my recipe for homemade pancake mix.)
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup applesauce (I used a jar of homemade applesauce that I had in the freezer.)
  • 1 teaspoon lemon juice
  • 1/2 cup milk

In a large bowl, stir together pancake mix and cinnamon.  Make a well in the center of the pancake mix.  Add the eggs, applesauce, lemon juice and milk; whisk until smooth.

Heat a lightly oiled griddle or frying pan over medium-low heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

“God’s arms of welcome are always open.”

Homemade Pancake Mix


Homemade Pancake Mix

This makes about 6 cups of mix, enough for 3 batches of 8 pancakes each.

  • 2 cups (5 oz.) all-purpose flour
  • 2 cups (5 oz.) cake flour
  • 1 cup non-fat milk powder
  • 3/4 cup malted milk powder
  • 1/3 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces

Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes.  Freeze in airtight container for up to 2 months.

To make 8 pancakes:  Whisk 2 cups mix, 2 lightly beaten large eggs, and 1/2 cup buttermilk in large bowl until smooth.  Pour 1/4-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side.  Repeat with remaining batter as desired.  Serve.

(If you don’t have buttermilk, make clabbered milk by whisking 1/2 tablespoon white vinegar or lemon juice into 1/2 cup whole or low-fat milk and letting the mixture thicken for 10 minutes.)

“As you travel life’s weary road, let Jesus lift your heavy load.”

Salmon and Cream Cheese Ball



Salmon and Cream Cheese Ball

You can make this into a ball or serve it in a bowl like I did.

  • 1 1/2 lbs. fresh salmon roast or 1 lb. canned salmon
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon horseradish
  • 1 tablespoon lemon juice
  • 1/2 lb. cream cheese, mashed
  • 2 tablespoons mayonnaise
  • 1 tablespoon dried parsley flakes

Steam the fresh salmon for about 45 minutes in a metal steamer.  Cool the fish.  Skin the salmon, remove the bones, and place the meat in a bowl.  Add the remaining ingredients, and mix well.

Serves 16 to 20 as an appetizer.

“Remembering God’s words revives our soul.”

Grilled Bacony, Cheesy Chicken



Grilled Bacony, Cheesy Chicken

So, so good!  Serve with baked potatoes and a salad.  Or make a delicious sandwich.

  • 6 whole boneless, skinless chicken breasts
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • Juice of 1 lemon
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 lb. thick-cut bacon, sliced in half and fried until chewy
  • 3 tablespoons reserved bacon grease
  • 2 cups grated sharp Cheddar cheese, or to taste

With a very sharp knife, cut the chicken breasts in half down the middle.  This will result in 2 chicken breast pieces that are thinner and more uniform in size.

In a large bowl, combine the honey, Dijon mustard, lemon juice, paprika and salt.  Stir to combine.

Add the chicken to the marinade and toss to coat.  Cover the bowl with plastic wrap and marinate in the fridge for 2 to 4 hours.

When you’re ready to cook the chicken, remove it from the marinade and grill it over medium-high heat, 3 to 4 minutes per side.  Brush a little bacon grease on the chicken before placing it on the grill.  (Or you can saute them in a skillet over medium-high heat if you prefer.)

When a couple of minutes of grilling time are left, lay 2 pieces of bacon onto each chicken breast.  Top with some grated Cheddar and allow it to melt on the grill.  (If you need to remove the chicken, you can finish melting the cheese under the broiler.)

Serves 8 to 12.

“Christ, the Rock, is our sure hope.”

Red Beans and Rice Soup




Red Beans and Rice Soup

This is a super fast soup to make using canned beans.  You can make it as spicy as you like.

  • 12 oz. kielbasa, coarsely chopped (I use all-natural.)
  • 1 onion, minced
  • 1 celery rib, minced
  • 1 green bell pepper, minced
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 tablespoon Cajun seasoning (I used McCormick Creole seasoning which was mildly spicy.)
  • 6 cups low-sodium chicken broth
  • 2 cans red kidney beans, rinsed
  • 2 cups cooked rice

Cook first four ingredients in vegetable oil in Dutch oven over medium-high heat until lightly browned, 5 to 7 minutes.

Add garlic and seasoning and cook for 30 seconds.

Add chicken broth, beans and rice and simmer for 5 minutes.  Season with salt and pepper to taste.

Serves 6.

“We disarm the power of money by giving it away.”

Scalloped Potatoes and Ham In A Hurry



Scalloped Potatoes and Ham In A Hurry

These are so good!  You may leave the ham out if you want.  And you can use other flavors of Boursin if you like.

  • 1 (24 oz.) package frozen sliced potatoes (I used sliced potatoes from the refrigerated section.)
  • 1 cup ham, cubed
  • 1 (5.2 oz.) package Boursin Garlic and Fine Herbs cheese
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 oz. Cheddar cheese (or anything you desire)

Heat oven to 450 degrees.  Microwave potatoes in covered bowl until just tender, about 5 minutes.  Drain potatoes in colander; set aside.

Wipe bowl dry, add Boursin, broth, and cream and microwave until cheese is melted, about 1 minute.  Whisk until Boursin mixture is smooth, then add drained potatoes and ham and toss to coat.

Transfer potato mixture to 8-inch square baking dish and sprinkle with Cheddar cheese.  Cover dish with aluminum foil and bake for 15 minutes.  Remove foil and continue to bake until bubbling and golden brown, about 10 minutes longer.

Serves 4 to 6.

“To stand up to any challenge, spend time on your knees.”

Salmon Loaf



Salmon Loaf

I used red salmon for this but you can use pink if you like.  It makes delicious sandwiches if you have any leftover.  I might make a double recipe next time just for sandwiches later.

  • 1 (14.75 oz.) can salmon
  • 2 cups soft bread crumbs
  • 1/3 cup onion, finely minced
  • 1/4 cup milk
  • 2 eggs
  • 2 teaspoons dried parsley
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed
  • Dash of pepper

Drain salmon, reserving 2 tablespoons liquid.  Combine all ingredients including 2 tablespoons liquid.  Place in a well-greased loaf pan or an 8-in baking pan.  Bake at 350 degrees for 45 minutes.

Makes 4 servings.

“God’s unchanging nature is our security during seasons of change.”