My husband was Norwegian in fact he learned how to speak English after he started to school.
When we moved to Iowa , after he got his discharge from the Air Force, I noticed there are lots of Norwegians living in Iowa. I asked
my father in-law why so many settled there and he said Iowa was so much like Norway. I would love to go there for a visit. My daughter Norma and my granddaughter Rita did go there on one of their trips to Germany and enjoyed it so much.
Over the years I have collected Norwegian recipes. I was so blessed with a wonderful mother in-law. I have some fond memories of mom Tweedt in her kitchen showing me how to make different things and sharing her recipes with me. I also have such good memories of all the family sitting around the big kitchen table with our Kringla and coffee.
I loved to see mom make Lefsa it is a flat bread. She rolled it out real thin and baked it on top of her wood stove. There is a special rolling pin you use for it. I bought one on a visit to California in a store that sold things from other countries. I might add I never had a success making Lefsa. I keep telling myself I am going to try one more time. Maybe a wood stove might help.
When we lived in Arizona, and after we moved to Houston, mom would send us a box at Christmastime with her Kringla, Lefsa and Molasses cookies. We always looked forward to that ever year.
My sister in-law Fran in Houston makes Kavering which is kind of like dry sweet toast and so good with coffee. She usually shares it with me and hers is so much better than mine. Another sister in-law Wilma lives in Houston and makes such good Kumla. (potato dumpling) Kumla is my favorite Norwegian dish and I can make good Kumla .
There are places in Huxley and Ames, Iowa were they still have Kumla dinners in restaurants. Churches there also have Kumla dinners.
So I am sending in my favorite Kumla recipe. It is so easy to make and so good and even better the next day, if there is any left.
1. Broth can be made from a ham bone .This is what the Tweedt's like best.
I prefer chicken broth and boil a small chicken the day before and put the broth in the refrigerator and skim the fat off the top the .
2.In a large pot get the broth hot ,but not boiling, before you ground the potatoes as they get dark fast ,real fast.
3. Have the flour and oat meal ready to add to the ground potatoes as soon as possible.
2 quarts of broth
4 cups of ground raw potatoes (about 3 medium potatoes)
1 cup of oatmeal
2 cups of flour
1/2 teaspoon of baking powder
1 can of chicken noodle soup blended (Just makes the broth better )
2 teaspoons of salt
Add the can of blended chicken noodle soup into the chicken broth. Mix the other ingredients and shape into balls about the size of a large egg, using water to wet hands when sticky. Drop into the hot broth. Cook about 45 minutes