Moose steaks with forest mushrooms sauce.

700-800 g (25-28 oz) moose meat
3 Tbs. fresh thyme
2 Tsp. butter
salt
pepper

Sauce:
2 shallots
30 g (1 oz) dried or 200 g (7 oz) fresh forest mushrooms
4 Tbs. olive oil
0.4 litre (1.7 c) red wine
0.8 litre (3.4 c) stock
1 Tbs. parsley
1 Tbs. chives
40 g (1.4 oz) butter

Part the meat into steaks - 180-200 grams each. Chop thyme, and drizzle over steaks with salt and pepper. Fry the steaks on both sides in butter for 2-3 minutes. They should by now have a pink center. Let the steaks rest before serving.

Sauce: Chop onions and fry in olive oil with (coarsely chopped) mushrooms. Pour red wine over, and let reduce until about 25% is left. Add stock and reduce until about half is left. Whip in butter, and add salt and pepper to taste. Chop parsley and chives, and add right before serving. Serve with butter-steamed root vegetables.

A rich red wine and the mushroom sauce should go perfectly with the moose meat.

Norvegia Filled Potatoes (Norvegiafylte Poteter)

· 4 Large Baking Potatoes - baked
· 6 Slices Bacon - fried until crisp
· 1 Cup Norvegia Cheese Or Swiss - grated
· 2 Small Onion - finely chopped
· 1 Medium Egg
· Salt And Pepper - to taste
· Sour Cream - to taste
· Chives - for garnish

Crush up the bacon. Remove most of the insides of the potato. Mash and mix with bacon, cheese, onions, egg, salt and pepper. Fill the shells and sprinkle a little more cheese on top. Put potatoes back in the oven and bake until cheese melts about 15 minutes. Serve topped with sour cream and chives.
Serves 4
Norwegian Almond Bars

Sift together 2 cups of sifted flour, 1 tsp. baking powder, 1 tsp. salt and 3/4 cup sugar.

Cut in 3/4 cup butter until particles are the size of small peas.

Press 3/4 of the mixture into an ungreased 9x13 inch pan. Reserve the remaining crumbs for the topping.

Bake at 375 degrees F for 10 minutes.

Blend together 1/2 cup cold mashed potatoes, 1-1/4 cups sifted confectioners sugar, 1-1/2 cups ground almonds, 1 tsp. cinnamon, 1/2 tsp. cardamom, 1 tablespoon water and 1 egg white.

Mix thoroughly and spread over the partially baked dough. Combine the remaining crumb mixture with 1 egg yolk. Press together. Roll out on a floured pastry cloth or board to a 10x6 inch rectangle. Cut into strips and criss-cross on the filling. Bake at 375 degrees F for 20 to 25 minutes. Cut into bars while warm.
Norwegian Cake Doughnuts (Hjortebakkels)
Yield: 30 Doughnuts
------------------------L.A. TIMES FOOD SECTION 2/94------------------------
8 Eggs
2 c Sugar
8 c Flour
1/2 c Butter; melted
1/2 c Whipping cream
1/8 ts Baking powder
1 ts Baking soda
Juice & zest of one lemon
2 tb Cognac
Sugar and cardamom, mixed

Beat eggs until lemon colored. Add sugar, flour, butter, whipping cream, baking powder, baking soda, lemon juice and zest and Cognac. Mix until stiff dough forms. Let dough stand overnight.
Form into roll as big around as your finger. Cut into 3 inch lengths and form circles by over lapping ends. Or roll out 1/4 inch thick and cut with lightly floured doughnut cutter. Deep-fry at 350 degrees, turning frequently until puffed and brown. Sprinkle with sugar and cardamom to taste.
Each doughnut contains about: 229 calories; 52 mg sodium; 70 mg cholesterol; 6 grams fat; 38 grams carbohydrates; 5 grams protein; 0.11 gram fiber.
Presented By: Kathie Jenkins, Times Staff Writer
Source: Bergliot Norvoll, Minneapolis (raised in Norway).
"Hjortebakkels are smaller and richer than American cake doughnuts. 'Your sourdoughs have too much sugar, too much vanilla,' moans Norvoll. 'Oh, vanilla, you don't find a cookie here unless it has vanilla in it.'"

Norwegian Chervil Soup

· 1/4 Cup Butter
· 1/4 Cup Flour
· 8 Cups Chicken Stock
· Salt And Pepper -- To Taste
· 2 Medium Carrot -- Sliced
· 1/2 Cup Chervil -- Chopped

Melt butter and stir in flour. Cook for 2 minutes. Add broth, carrots, salt and pepper. Simmer for 15 minutes. Remove from heat. Add chervil and allow to sit for 5 minutes. Serve.
Serves 4

Norwegian Christmas Cookies

1 ½ Cups of shortening
1 ½ Cups of sugar
1 Egg yolk and 1 whole egg
2 ½ Cups of flour
½ Teaspoon of ground cardamom
½ Teaspoon of cinnamon
1 Cup of almonds, ground
1 Tablespoon of orange juice

Cream the shortening and sugar and add the beaten yolk and egg. Mix and sift the dry ingredients and the blanched, ground almonds together. Combine the mixtures and add the orange juice. Chill the dough, then roll thin, cut in fancy shapes and bake a few minutes at 400 degrees F. They must be watched carefully.

NORWEGIAN CHRISTMAS PUDDING
Serving Size : 6
1 lb Butter
2 c Water
6 tb Flour
1 1/4 c Flour
6 c Milk
1/2 ts Salt
1 Beaten egg
2 ts Sugar
Cinnamon

Melt butter & water, bring to a boil for 5 minutes, add 6 tablespoons flour, stir in with a whisk. Wait a few minutes & remove the fat that comes out (this is used later). Add 1 1/4 cups flour & stir again, add milk which has been heated, use electric mixer to keep it from getting lumpy. while beating, add salt, egg & sugar. Put in crock pot to keep warm with the skimmed fat poured over pudding & add sugar & cinnamon.

NORWEGIAN FLATBREAD

Serving Size : 10
2 sm Potatoes, boiled or baked And pureed in the blender Or food processor (about 1/2 cup)
2 c Of rye flour
1/4 ts Salt
1/3 c Water or potato water

"It is impossible to find a more spartan cracker than Norwegian Flatbread. It can be made with only rye flour, salt, and water, but adding a pureed vegetable, such as potatoes, increases the nutritive value and adds subtle flavor. This flatbread is excellent with mild cheeses.

In a large bowl or in the food processor, blend the pureed potato, flour, and salt together.

Add the water and blend well until the dough will hold together in a cohesive ball. With a sharp knife, divide into 10 equal portions. Turn these out, one at a time, onto a floured surface and roll into circles. Roll as thin as possible, at most 1/8 inch, so each is approximately 7 to 8 inches across. Prick all over with the tines of a fork.

Lightly oil a griddle or large skillet and heat until it is very hot. One by one, place the rolled circles onto the griddle and cook until the bottoms begin to show light browning. Then turn and cook the other side. Keep turning until the whole cracker is dry and crisp. Do not allow the flatbread to get more than medium brown. Cool on a rack. Yield: 10.

VARIATIONS: Substitute any pureed vegetable for potatoes. Flours other than rye can also be used. Try wheat or barley. If the dough is too sticky to roll, add a little more flour. Letting the dough rest for an hour after mixing will also make it easier to roll.

Flatbread can also be cooked in the oven. Bake on an ungreased baking sheet at 400~F. for 8 to 12 minutes, or until crisp, turning 2 or 3 times.

NORWEGIAN GRIDDLE CAKES (LEFSER)

Serving Size : 26
4 c Riced hot potatoes
2 1/2 tb Light cream
2 1/2 tb Lard
1 1/2 tb Sugar
1 t Salt
2 c Sifted all purpose flour

Mix riced potatoes with cream and lard. Chill for 1 hour. Add sugar, salt and flour. Blend thoroughly. Take about 1/3 cup of mixture and form into 2 balls. Continue with remaining dough. Chill balls for 1 hour. On a lightly floured board roll each ball into a paper thin round about 5 inches in diameter. Cook on heated griddle over low heat until very light tan. Turn and cook on other side.
Serve hot or cold.

All Lefsa - Sprinkle with hot water and let lay a while, then butter and sprinkle with sugar and cinnamon, fold and cut.

NORWEGIAN LEFSER
Serving Size : 3
1 1/2 c :Boiling water
2 tb Butter
1/2 ts Salt
1 c Rye flour
1 c All-purpose flour
1 c Whole wheat flour

There are many different types of this flat bread. This version should remain soft rather than crisp (hence the name lefser, or soft cake). PREHEAT OVEN TO 450F. In a large bowl, combine water, butter, salt, rye flour and all-purpose flour and beat well. Stir in whole wheat flour and beat until you have a smooth dough that resembles dough for a baking powder biscuit. Divide dough into 4 parts. Cut each portion into quarters. Flour a board and roll each piece of dough to make a thin 10- to 12-inch circle. If desired, use lefser rolling pin to make a pattern on the dough. Place 2 or 3 dough circles on ungreased baking sheet. Bake in preheated oven 3 to 5 minutes--NOT until completely browned. Cool on a rack. Wrap airtight.

NORWEGIAN MEAT SALAD
Serving Size : 2
1 c Julienne strips of cooked Beef, veal, or lamb
1 c Julienne strips of baked or Boiled ham
1 tb Minced onion
6 tb Salad oil
2 tb Cider vinegar
1/2 ts Pepper
1 t Minced parsley
1/4 c Heavy cream or sour cream
1 Hard boiled egg, sliced
1 Boiled or pickled beet, Sliced

Mix cut meats with onion. Beat together oil, vinegar, pepper and parsley. Stir cream into dressing. Mix with meats combining lightly. Garnish with sliced egg and beet.
Served as a main dish salad.

Norwegian Meatballs
1/4 cut milk.
1/2 cup cornstarch.
1 lb. ground chuck.
1 medium onion, finely chopped.
3/4 tsp. salt.
1/2 tsp. ground nutmeg.
1/4 tsp. pepper.
1 egg.
2 Tbsp. vegetable oil.
2 (13 1/2 oz.) cans beef broth.
4 cups hot mashed potatoes.
Fresh dill sprigs.

In large bown, mix milk and 1/4 cup of the cornstarch until well blended. Add meat, onion, salt, nutmeg, pepper, and egg. Mix until well blended. Cover. Refrigerate at least 20 minutes for easier shaping.
Shape chilled meat mixture into 1-inch balls. In 12-inch skillet, over medium heat, heat oil until hot. Cook meatballs, half at a time, until browned on all sides, about 8 to 10 minutes. Remove with a slotted spoon. Drain on paper towels.
Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup. In a medium bowl, mix beef broth and remaining 1/4 cup cornstarch until well-blended. Pour into skillet. Over medium heat, cook while stirring constantly, until sauce boils and thickens.
Add the meatballs. Reduce heat to low. Cover and simmer 15 minutes. Spoon hot mashed potatoes in center of platter. With slotted spoon, place meatballs around potatoes. Garnish potatoes with dill sprigs and serve gravy on the side. Makes 6 servings.
Creamy Meatballs: Prepare as directed. Just before serving, stir 2/3 cup dairy sour cream into gravy and meatballs. Serve with mashed potatoes.
(Recipe from Leona Christianson)

NORWEGIAN PANCAKES

300 ml milk
200 ml plain flour
2 eggs
1/2 tsp. salt
2-3 tlb melted butter

Mix well all the ingredients to a batter. Let the batter rest for 20-30 minutes. Place a small ladle full of batter in a hot frying pan, swirl the pan to distribute the batter. Turn when brown on one side. Serve with jam or sugar

PEPPERROTSMOR (HORSE RADISH BUTTER)
Yield: 1 cup

16 tb Butter, unsalted
4 tb Horseradish, prepared
1/2 ts Salt

Cream butter with electric mixer until light and fluffy. Drain horseradish, squeeze dry. Beat the horseradish and salt into the creamed butter. Transfer to serving dish, chill till ready to use.
Serve cold, with hot grilled or fried fish.

"Pinnekjøtt" - salted lamb ribs
Pinnekjøtt is rib of lamb, which has been either salted and dried or salted, smoked and dried. Pinnekjøtt has a good deal of bone fat, so it is best to allow about 500 g per person if it is served on its own; if it is served together with sausages, allow 350 g per person.
· Separate the salted ribs from each other with a sharp knife and leave them in cold water overnight
· Go out in the woods and find enough fresh branches from a birch tree (finger thick) to cover the bottom of your pot. Remove the bark.
· Put the branches in your pot and and fill it with enough water to cover the branches
· Place the ribs over the branches and cook until the meat loosens from the bone (apprx. 2 hours)
· Be careful so the pot doesn't cook dry - refill water as necessary
· Before serving, give the ribs a few minutes under the grill of your oven.
· "Pinnekjøtt" is normally served with mashed kohlrabi (turnip) or rutabaga, boiled potatoes and mustard. Don't forget the aquavit and cold Christmas beer.

Dried mutton ribs (pinnekjøtt) 2

1.4 kg (3 pounds) mutton ribs
Separate the ribs and place in cold water overnight. Put a grate or birch twigs at the bottom of a casserole and cover in water. Put the ribs in and steam at medium heat until the meat loosens from the bone. Serve with mashed swedes, boiled potatoes, French mustard and red whortleberry jam.

The Potato Ball

The dough is 4 cups coarsely grated potatoes, 2 cups regular oatmeal, 1 cup flour, and 1 tsp. salt.

Cook up 2 lb. lamb shoulder, cut up. Broth is water, 1 onion chopped, 2 tsp. salt, 6 peppercorns, 4 stalks of celery, cut up. Cook about 2 hours, then remove meat and keep warm.

Form ball, about one large serving spoon heaping full, with a piece of salt pork in the center. Drop into lightly boiling lamb broth for 1 hour.

Serve with the lamb and carrots, top ball with white Karo syrup.

In the morning, slice up the leftover ball, fry lightly and serve with pancake syrup.

POTATO BALLS 2
KLUBB, POTETKLUBB, RASPAKRUMME, KOMPE, RASPABALL, RASPEKAKO, BALL, FATKLUBB, FLATKKLUBB, KROMMA, KUMLA, RASPEBALLAR
3 kilo raw potatoes
1 cooked potato
1/2 tsp. Salt
approximately 6 dl wheat or barley flour or a mixture of the two

Peel and grate the potatoes. And the salt and flour, mix well. Form into fist size balls. If wish place a small piece of salted meat in the center of the balls. Add the balls to a boiling meat kraft. Simmer for about 3/4 hour, or until done. The meat craft can be used as soup. Rutabago and timian can be added towards the end of the cooking time. A little bit of milk can be added to the milk, to lighten it, if desired.

POTATO BALLS 3
KLUBB, POTETKLUBB, RASPAKRUMME, KOMPE, RASPABALL, RASPEKAKO, BALL, FATKLUBB, FLATKKLUBB, KROMMA, KUMLA, RASPEBALLAR
1 liter grated potatoes
1-2 tsp. Salt
approx. 3 dl barley flour

Mix ingredients to an even and firm dough. Form the balls with a spoon. Cook them for about 1/2 hour in boiling salted water, until they are cooked through. The potato balls can be warmed up by frying them in a frying pan with butter or fat.

POTATO BALLS 4

2-3 boiled potatoes
2 rusks
1 egg
A little sugar
1 tlb. Melted butter
1 tlb. Flour

Use similar to dumplings. Mash potatoes, crumble and add the rusks, egg, sugar, melted butter and flour. Mix well. Form balls with a spoon and add to boiling soup.

Potet Klubb (Potato Dumplings)

1 ham shank
4 raw potatoes
2 boiled potatoes
1 cup whole wheat flour
1 cup white flour
1/4 tsp. baking powder
salt and pepper

Boil the ham shank until done (when meat is loose on bone). Remove it from the liquid and let it cool. Save the liquid.

Remove the meat and some of the fat from the bone and put it through a grinder with the potatoes. Add the flours, baking powder, and salt and pepper. Be sure there's enough flour to make a stiff dough.

Using your hands, roll into dumplings, drop into the ham liquid, and cook at a slow boil until done (about 1 hour). Serve the dumplings with butter on top