Loubscoutch Norwegian Hash Food

LOUBSCOUTCH (NORWEGIAN HASH)

Steps:

• Boil potatoes, carrots and onion in water- until the potatoes split.
• Pour off about 2/3 of the liquid into a bowl (if needed for later).
• Add corned beef to pot.
• With mixer, mix everything to the consistency of mashed potatoes.
• (if too dry.. add more liquid) Season with salt and pepper.
• (I also like ketchup).

KWICK KIELBASA HASH

Steps:

• In 10-inch skillet melt butter until sizzling add potatoes and onion.
• Cook over medium-high heat, stirring occasionally, until potatoes are lightly browned (5 to 6 minutes).
• Add sausage and continue cooking, stirring occasionally, until sausage is heated through (6 to 8 minutes).
• Stir in cheese and serve.

BALTIMORE HASH

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, carrots, celery and potatoes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper.

TILSLøRTE BONDEPIKER "VEILED FARM GIRLS"

Steps:

• Peel and core apples. Cut the apples into pieces and place them in a pot. Add water and sugar and add the optional ingredients if you choose to do so. Bring to a boil and cook, stirring until the apples are soft. Let cool to room temperature. (If you are in a pinch for time you can substitute with store bought applesauce.
• In a pan, add breadcrumbs, sugar, cinnamon and butter. Stir constantly over medium heat until breadcrumbs are uniformly toasted and golden. Remove from heat and let cold.
• In a large bowl, whip cream until stiff.
• Layer applesauce, bread crumbs and cream in one glass bowl or individual bowls. It's best to have at least two layers.
• You can easily make your own nontraditional variations by altering the applesauce by adding raisins or cranberries. One can substitute pears for apples if preferred.

UNCLE ODD'S "KRUMKAKER"

Steps:

• Whisk eggs and sugar untill starting to thicken.
• Add the flour, cardamum and melted butter.
• Add the cold water in the end.
• Stir into a nice smooth batter.
• Leave the batter in the fridge for an hour or so. (or a day or two if you don't have the time to do the baking right now).
• And here's the big deal - you have to cook them in a "krumkakejern", either one to use on your stove or and electrical one.
• Add a tablesppon of batter onto the hot and greased (just the first one) iron. Cook light brown (need some practice) and roll into nice rolls, cool over a small dish to create small "cups" to fill with icecream, whipped cream and berries, or other desserts, or use a "krumkakeruller" which can be bougth in stores overseas (scandinavia), just as the iron. They should be thin and crisp.
• These "cookies" taste wonderful, and in Norway you just have to have them for Christmas. They're a must, and if you've made them into small cups and fill them with wipped cream and cloudberries, and maybe some cloudberry liquor on top, it's the perfect dessert.