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