POTATO PANCAKE BREAD (LOMPE)
Serving Size : 10
2 lb (6 medium sized) old potatoes (the older, the better)
1 tb Salt
1/4 lb (1 cup) flour

This excellent soft pancake wrapper, easily made at home, is eaten in Norway with butter and 'geitost' cheese, or used to wrap delicious little morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a spoonful of berry conserve.

You will need a griddle or a heavy frying pan, or best of all, a 'takke'. Boil the potatoes in their skins. Peel them as soon as they are cool enough to handle and immediately mash them with the salt. Speed makes light pancakes. Mix with the flour into a dough. (Less or more flour may be needed - potatoes are very variable. The less flour you use, the better.) Form into a long sausage and chop of lengths. Roll these pieces out into pancakes about 1/8 inch thick.

Bake the 'lompe' on a hot iron surface.
Yield: Makes 10 to 12 small pancakes Time: 1 hour
From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92

RED SAUCE

1 box frozen strawberries
1 cup water
1 1/2 tlbs. Cornstarch

Boil strawberries and water for 5 minutes. Mix starch with a little water. Add to the strawberry mixture. Bring to a boil again, stirring all the time. It should thicken. Take from heat and cool. Serve with rice cream or other dessert puddings.

Rhubarb Compote (Rabarbaragrøt)

1 1/2 lb. rhubarb
1 1/2 cups water
1 1/4 cups sugar
2 Tlbs cornstarch
Sweetened whipped cream

Dice rhubarb. Add water, sugar, bring to a boil. Reduce heat simmer until tender, approx. 5-8 min). Force through a wire strainer, discard pulp. Add water until amount equals 3 1/2 cups. Mix a small amount of liquid with cornstarch, add to remaining liquid. Bring to a boil, cook until thickened and clear. Pour into a serving bowl dessert glasses. Cool, serve with cream or vanilla sauce.
In Norway it is recommended to use only rhubarb that is picked before Midsummer's day. And it is recommended to drink milk or eat together with a milk or cream sauce.

RIB ROAST WITH CRACKLING, RIBBE
1.3 kg loin of pork with ribs
salt
pepper
300 ml/5 1/2 fl. oz. water or stock.

Score the rind and saw through bones at two and a half inch intervals. Rub the roast with salt, pepper and a little mustard and refrigerate for two days. The roast should be steamed to make the meat juicy and the rind crisp. Lay the roast rind side down in a flat pan. Add 50 ml/2 1/2 fl. oz. of water. Cover the pan with tinfoil. Place the pan at the bottom of the oven and steam for 20 min. at 375 F/200 C. Remove foil. Put a rack on top of the pan and place the ribs on the rack rind side up. Place the pan on the lowest rung and roast at 350 F/175 C for about an hour for plain ribs and 12 hours for ribs with the loin. Do not baste. You will get a crispier crackling by turning up the heat to 500 F/275-300 C towards the end. Never leave the oven unattended when the rind begins to blister and pop.

Serve with rib fat, boiled potatoes, Norwegian spiced cabbage, apple wedges, prunes and stirred lingonberries. Cold ribs are also served with lefse on the Christmas buffet table.

Riskrem (Rice Cream)

3/4 cup white rice (not Minute Rice)
1 tsp. salt
1 qt. milk
1/2 cup sugar
1 tsp. almond extract
2 cups heavy cream, whipped and sweetened to taste
1/2 cup almonds, chopped
1 whole almond

Cook rice, salt, and milk in double boiler until rice is soft and mixture is thick - about 1-1/2 hours. Add sugar and almond extract. Chill. Add all almonds. Stir in whipped cream. Serve with a red fruit sauce (lingenberry, raspberry, etc.). Serves about 8.
** A favorite at Christmas, the person who receives the whole almond receives a special gift (often a marzipan pig).

RISKRIM 2
Serving Size : 4
3/4 c Rice
1 t Salt
4 c Milk
1/2 c Sugar
1/2 ts Almond extract
1 pt Heavy cream, whipped and - sweetened to taste
1/2 c Almonds, chopped
1 Almond, whole

Riskrem is the Norwegian Christmas dessert. So very delicious it is worth waiting a year for. Cook rice and salt in milk in double boiler until rice is soft and mixture is thick, about 1.5 hours. Add sugar and almond extract. Chill. Add the chopped almonds and 1 whole one. Stir in whipped cream. Serve with red fruit sauce (raspberry or strawberry or lingonberry).

Rice Cream 3 (creamy rice pudding/porridge)
(serves 4)
3/4 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
2 cups rice porridge

Serve with red fruit sauce on top. Rice Cream is often served with an almond hidden in it. The person who finds the almond gets a prize - usually a marzipan pig or a delicious Norwegian chocolate.

Rice Porridge
· short grain rice -- 3 1/2 dl
· water -- 8 dl
· milk -- 2 liters
· salt -- 1- 1 1/2 teaspoon

Put the rice and water in a large thick bottomed pan. Boil and let simmer, uncovered, on low heat until the water has cooked in, 10 - 15 minutes.
Pour on the milk, preferably boiling milk. Stir well and let it boil again. Place a tight fitting lid on pan and set it to the side of the stove on a thick wooden plate. Don't stir it. Return to a nice, warm bed for the next hour.
Add more milk if necessary and let the porridge finish. (?) Stir well.
Serve with cinnamon, sugar, butter and rødsaft. (I can't explain what rødsaft is right now. Later.) Hide an almond in one of the bowls. The lucky soul who finds the almond receives a marsipan pig as a reward

RISTED LAKS MED KREMSAUS (FRIED TROUT IN SOUR CREAM)
Serving Size : 4
4 Trout -- fresh or frozen, about 1/2 lb ea, cleaned but with head & tail left
Salt
1/2 c Flour
4 tb Butter
2 tb Vegetable oil
1 c Sour cream
1/2 ts Lemon juice
1 tb Parsley -- fresh chopped

If you are using frozen trout, defrost them completely before cooking. Wash fish under cold running water, pat dry inside and out and sprinkle a little salt into the cavities. Spread the 1/2 cup flour over wax paper, roll the fish around in the flour and shake off any excess. In a heavy 10-12" skillet, heat 2 tb butter and 2 tb oil. When foam subsides, lower heat to moderate and fry the trout, 2 at a time, for about 5 minutes on each side, turning them carefully with a large spatula. When all the trout have been browned, keep them warm on a heatproof platter in a 200øF. oven while you quickly make the sauce. Pour off all the fat from the skillet and replace it with 2 tablespoons fresh butter. Stir over low heat, scraping up the brown pan drippings with a wooden spoon. Add the sour cream and continue stirring for about 3 minutes without letting the cream boil. Stir in the lemon juice and pour the sauce over the hot fish. Garnish with chopped parsley and serve at once.

Whole glazed trout (Serves 4)
1 whole trout, weighing approx. 1.5 kg
Per liter water:
2 tbs. salt
1 bay leaf
8 peppercorns
1 slice of lemon
1 packet of powdered aspic
5 dl water or fish stock
Garnish: parsley, fresh dill and lemon slices

Choose a saucepan that will hold the fish bent into a semicircle. Place the fish with the backbone uppermost in the saucepan, just cover with water and add the flavorings. Bring to the boil and skim. The fish should only simmer for about 8 minutes. Remove the saucepan from the heat and leave the fish in the stock until it is cold, preferably until it is to be served. It can be kept like this for up to a day in the refrigerator. A 1-1.5 kg trout should simmer for 5 minutes. A 1.5-2.5 kg trout should simmer for 8 minutes. A 2.5-3 kg trout should simmer for 10 minutes. Dissolve the aspic. Remove the fish from the stock and cut along the back fins, around the tail and around the head. Pull the skin carefully off the body, leaving it on the tail and head. Remove the strip of fat along the back fins. Let the fish drain before placing it on a serving dish. When the aspic begins to thicken, brush the whole fish with aspic. Be sure to cover the whole fish, as this will prevent it from becoming dry. Garnish with lemon slices, parsley and fresh dill. Recipe from the Norwegian Seafood Export Council

Ristet Laks Eller Orret (Norwegian Sauteed Salmon Or Trout)
· 2 Pounds Salmon Steak -- Or Trout
· 1 Teaspoon Salt
· 1/2 Teaspoon Pepper
· 2 Tablespoons Olive Oil
· 2 Tablespoons White Vinegar
· 1 Tablespoon Dry White Wine
· 1 Medium Egg -- Beaten
· Bread Crumbs
· Butter
Combine salt, pepper, olive oil, vinegar and wine. Sprinkle over fish and marinate for 2 hours. Drain fish and dry thoroughly. Coat in beaten egg and bread crumbs. Saute in butter until golden brown on both sides. Serve with boiled potatoes.
Serves 4


RODGROD MED FLODE (NORWEGIAN FRUIT JELLY
Serving Size : 4
1 pt Red currants
1 pt Raspberries
2 c Water
1/2 c Sugar
1 tb Cornstarch
2 tb Water
1 t Vanilla extract

In a large saucepan, rinse fruit. Combine fruit and water; simmer over medium heat about 10 minutes. Drain; stir in sugar. Blend cornstarch and cold water into a smooth paste. Add cornstarch to fruit, stirring constantly. Bring mixture to a boil; cook 3 minutes. Remove from heat and stir in vanilla. Sieve mixture, if desired. Chill. Serve with cream and decorate with blanched almonds, if desired.

Rosettes

2 eggs
1 tsp. sugar
1/4 tsp. salt
1 cup milk
1 cup flour

Beat eggs slightly with sugar and salt. Add milk and flour, then beat till smooth. Heat rosette iron in vegetable shortening to 370°. For first rosette, wipe excess oil from iron with paper towels and dip into batter, but do not allow to come over top of iron. Put iron back in hot oil. Fry for about 20 sec. or until desired color.
To remove iron from oil, turn it over to drain. Shake rosette off iron and repeat above steps. Drain rosettes on paper towels. Place paper towels between layers. Place in 300° oven. Turn off heat and allow rosettes to cool. Dust with powdered or regular sugar before serving.
Makes approx. 40 rosettes.

Rulle Polse (Norwegian Meat Roll)

2-1/2 lbs. flanks of beef 3 T. minced onion
1 lb. beef 1 T. pepper
1/2 lb. pork 1 T. ginger
1/4 lb. finely ground beef 4 T. salt
1/4 lb. finely ground pork

Trim all fat and sinews from flank. Flatten on a board. Rub in part of dry seasoning. Add the remainder and the onion to the ground meat. Spread beef and pork on a little more than half of flank, then spread on ground seasoned meat. Roll tightly as for jelly roll and sew edges together to keep stuffing inside. Wrap tightly in a cloth. Put in vessel and cover with water. Cook slowly for about 2 to 3 hours. Remove from vessel. Place between plates under a heavy weight to press out moisture, until the roll is cold. Remove cloth and slice thin. Remove threads, serve cold. It is well to keep under refrigeration until it is ready to serve.

MASHED RUTABAGA

Peal and cut up one rutabaga into small pieces. Boil until tender in lightly salted water. Drain and mash adding any of the following while still hot, butter (2tlb), salt, pepper, 1/4 cup milk or meat stock. Adjust according to taste and size of rutabaga.

Microwave Rømmegrøt

1 cup butter
1 cup all-purpose flour
3 cups half & half
1 cup whole milk
1/4 cup sugar
3/4 tsp. salt
Melt butter in a large microwave-safe bowl. (Use all microwave-safe containers for things you are heating.) Stir in the flour with a wire whisk. Cook in microwave until mixture bubbles; then cook 30 seconds longer. Heat half & half and milk together. Slowly add to flour mixture; stir with wire whisk. Cook in microwave until mixture begins to boil, about 2 minutes. Remove from microwave and stir in sugar and salt. Microwave 30 seconds longer. Add more hot milk if necessary to reach desired consistency. Serve warm with melted butter, cinnamon and sugar, if desired. About 16 servings.

Rommegrøt 2

1 qt. thick cream
1-1/4 cups flour
2 cups milk
1 cup sugar
1 T. ground cinnamon
Pour cream into a heavy saucepan and heat until it starts to boil.
Sift in 3/4 cup of the flour and whip with a wire whisk.
Keep beating after the 3/4 cup of flour is all in, until the butter starts to come out of the cream. Then remove from the heat. Take a ladle and take off the butter, and put it in another bowl. Keep stirring until all the butter comes out.
Put the milk in another kettle and heat to boiling.
Sift 1/2 cup flour into the milk while beating. Continue beating until mixture is thick like pudding. Remove it from the heat, add it to the cream mixture, and beat with a wire whisk until smooth and well blended.
Pour into a 2-quart baking dish. Smooth out the top and sprinkle the cinnamon and sugar on top. Pour the butter you saved over the top. Serve warm.

Rommegrot 3

2 sticks margarine (we use butter sometimes)
5 c. milk
1 1/4 tsp. salt
1 c. flour
3/4 c. sugar

Melt margarine in heavy saucepan. Add flour; cook, stirring constantly. Add milk, stir constantly till thick. Cook well. Add sugar and salt. Serve, top with melted butter and/or sugar and/or cinnamon.

Sandbakkels

1 cup butter
1 cup margarine
1-1/2 cups sugar
2 eggs, beaten
1 tsp. almond extract
5 cups all-purpose flour, sifted
dash of salt

Cream together the butter, margarine and sugar. Add the eggs, almond extract and flour, then mix well. Press dough evenly and as thin as possible into sandbakkel molds. Bake at 350° for 10 minutes. As you take the molds from the oven, turn them over and let them cool. Remove from molds.

Sandbakkels 2
1 cup shortening (1/2 cup butter; 1/2 cup Crisco).
1 cup sugar (1/2 cup powdered; 1/2 cup granulated).
2 egg yolks.
2 cups flour.
1/2 tsp. vanilla.
1/4 tsp. almond extract.
Salt.
Combine the ingredients into dough. Chill the dough and press into tins to coat the inside. Bake 12 to 15 minutes at 350 degrees F. Makes three dozen. (Recipe from Beaulah Langlie)

Sauteed Plaice Or Flounder
· 4 Large Plaice Or Flounder Fillets
· Salt And Pepper -- To Taste
· 1 Medium Egg -- Beaten
· 1 Cup Flour Or Bread Crumbs
· 1/3 Cup Butter
· Dill -- Chopped

Sprinkle fish with salt and pepper. Dip fillets into egg and coat in flour or crumbs. Heat butter in skillet and saute fish until golden brown all over. About 5 minutes per side. Sprinkle with dill and serve with boiled potatoes.
Serves 4

Scandinavian Dried Fruit Soup

2-1/2 c mixed dried fruit, such as apples, apricots, peaches and prunes cut into bite size pieces
1/2 c raisins or dried cherries
1/2 one lemon, thinly sliced and seeded
1 cinnamon stick (about 3 inches long)
3-1/2 c water
2 c orange juice
1-1/2 c fresh pineapple chunks or 1 1/2 c pineapple chunks packed in their own juice, drained
2/3 to 3/4 c honey
1/8 tsp salt (optional)
1/3 c rum or brandy
1 Tbs cornstarch blended with 2 Tbs cold water
vanilla yogurt or sour cream

In a 3 quart pan, combine dried fruit, raisins, lemon slices, cinnamon stick, water and orange juice; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10-15 minutes. Then remove from heat and stir in pineapple, honey, salt (if desired), and rum. Let stand for 10 minutes to blend flavors and let fruit soften. Return pan to heat; then blend cornstarch mixture into soup. Cook over medium-low heat, stirring, until liquid is bubbly, clear, and thickened. Remove cinnamon stick and lemon slices. Serve soup hot; or cover and refrigerate to serve cold. Top with spoonfuls of yogurt.
Makes 10 servings. Storage time: up to 2 days in refrigerator