Kitchen Krafts: Norwegian Dining
September 1979

“Kitchen Krafts: Norwegian Dining,” Friend, Aug.–Sept. 1979, 8

Kitchen Krafts:

Norwegian Dining

Norwegian Meatballs and Gravy


4 tablespoons butter

6 tablespoons finely chopped onion

1 pound ground beef

1/4 pound ground pork

1/2 cup soft bread crumbs

1/2 cup milk

1 egg, beaten

2 teaspoons sugar

1 1/4 teaspoons salt

1/2 teaspoon nutmeg

1/4 teaspoon allspice

  1. Heat 2 tablespoons butter in large skillet and add onion. Cook over medium heat until onion is tender.

  2. In large bowl mix together other ingredients. Shape mixture into 1″ balls.

  3. Add remaining butter to skillet and cook meatballs over medium heat, turning meat to brown evenly. When done, place in serving dish.


3 tablespoons flour

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup water

1 cup milk

  1. Add first four ingredients to small amount of grease in skillet. Heat until mixture bubbles and flour is light brown.

  2. Remove from heat and gradually add water and milk.

  3. Cook rapidly, stirring constantly, until mixture thickens but does not boil.

  4. Pour gravy over meatballs in dish.

Lettuce and Sour Cream Salad

1 medium-size head lettuce

1 cup sour cream

4 teaspoons sugar

1 tablespoon vinegar

1 tablespoon grated onion

2 teaspoons prepared horseradish

1 teaspoon salt

finely chopped parsley


  1. Cut out core of lettuce and discard. Rinse lettuce with cold water, drain well, and chill.

  2. Blend other ingredients together except parsley and paprika, then chill.

  3. When ready to serve, tear lettuce into bite-size pieces and put into bowl. Spoon sour cream mixture over lettuce and toss lightly.

  4. Sprinkle chopped parsley around outer edge of salad and paprika in center.

Norwegian Fruit Soup

1 quart water

2 tablespoons rice

1/2 cup finely chopped apple

1 cup pitted, dark sweet cherries and juice

1/2 cup red raspberry fruit syrup

1/4 cup lemon juice

2 inch cinnamon stick

1 tablespoon cold water

1 teaspoon cornstarch

  1. In deep saucepan bring water to boil and add rice. Boil rapidly uncovered 15–20 minutes. Drain rice and save liquid.

  2. Mix together cherries, fruit syrup, and lemon juice.

  3. Return rice water to saucepan and add apple and cinnamon stick. Cook over medium heat 5 minutes.

  4. Add rice and cherry mixture. Remove cinnamon stick and simmer 5 minutes.

  5. Blend together cold water and cornstarch; then mix into soup and bring to boil. Continue to cook 3–5 minutes longer.


1 cup butter

2 teaspoons vanilla

3/4 cup sugar

2 cups sifted flour

1 teaspoon baking powder

3 dozen whole blanched almonds

  1. Cream together butter and vanilla, then add sugar gradually, creaming until fluffy after each addition.

  2. Thoroughly blend in flour and baking powder. Shape dough into 1″ balls. Place on cookie sheet.

  3. Press an almond into center of each cookie. Bake at 325° for 20–25 minutes. Cool completely.

Illustrated by Nathan Jarvis