Lutefisk Hotdish

Looking for a way to use up all that leftover Christmas lutefisk? Try this recipe from Mildred Hart of Stein Fjell Lodge 6-114 (Sons of Norway).

2 cups boiled and boned lutefisk
3/4 cup uncooked rice
2 eggs, slightly beaten
2 cups half & half
2 T butter
1 tsp. salt
1 tsp pepper
Cook rice in boiling salted water. Mix cooked rice and fish together, add salt, pepper, eggs, and half & half. Put in a buttered 9 X 13-inch casserole dish and top with cracker crumbs and lots of butter. Bake for one hour at 350 degrees F.

by Karen E. Johnson (Honorary Lowryite)

1.5 # Hamburger
0.5 # Ground Pork
1 medium onion - diced
1 egg
3 slices bread (not fresh) cubed
Milk if need moisture
Salt, pepper -- 1-2 tsp Allspice

Make into balls

Brown - Bake 1 - 1.5 hrs @ 350 degrees F

Kolotchie Dough 

Recipe from Mrs. Fred (Edith) Carlson collection and forwarded by Mary Carlson Vanwie. Edith received the recipe from Tressie   (This was one of the Bohemian women who provided the recipe but Mary did not know her last name. The spelling and writing is original.) 

1/2 cup well mashed potatoes
l cup potato water
1 scant cup sugar
1 soft yeas
1/2 cup shortening
2 Eggs   1/2 tsp salt
3 1/2 cups flour or little more as needed not to much so its nice and soft  let it raise untl.  Roll out cut out and let raise again then press down centers and fill then ret raise a while again then bake at 375 oven till brown when taken out off oven butter around the sides of Kolotch, can be baked at 350 depends on over pre-heat oven.

From the recipe collection of JoAnn Johnson Bursell

1 package active dry yeast
3 1/2 to 4 1/4 cups all-purpose flour
teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
1 cup milk
1/3 cup sugar
1/3 cup shortening
1 teaspoon salt
2 eggs
1 recipe Prune Filling

In large mixer bowl, combine yeast, 2 cups of the flour, the lemon peeol and nutmeg. In saucepan, heat together milk, sugar, shortening, and salt just till warm (115 to 120 degrees), stirring occasionally to melt shortening. Add to dry ingredients in mixer bowl; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in the remaining 1 1/4 to 1 3/4 cups flour to make a moderately soft dough.

Turn out onto floured surface; knead till smooth and elastic, 5 to 8 minutes, kneading in remaining 1/4 to 1/2 cup flour. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place till double, about two hours.

Punch down; divide dough in half. Cover; let rest 10 minutes. Shape each half into 12 balls. Place 3 inches apart on greased baking sheets. Flatten each to 30-inch diameter. Cover; let rise till double, about 1 hour. Make depression in center of each; fill with Prune Filling. Bake in 375 degree oven 10 to 12 minutes. Makes 24.

To make Prune Filling: Cook 1 1/2 cups dried prunes in enough water to cover by 1 inch. Cover; bring to boiling. Reduce heat; simmer 25 to 30 minutes. Drain, pit, and chop prunes. Stir in 1/4 cup sugar and 1/2 teaspoon ground cinnamon.

Mom's Ranger Cookies 
Lila Marie Newman

In a mixing bowl place one stick margarine (softened), one cup brown sugar, one egg, one teaspoon vanilla, one teaspoon baking soda. Mix well. Add 3/4 cup rolling oats, one cup flour, on cup corn flakes. Raisins and nuts can be added. Drop spoonful on cookie sheet and bake at 375 degrees.






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