THE DANISH SISTERHOOD OF AMERICA
Click here All Recipes for a pdf of all recipes.
Celeste-Mattia-Cattie National President
My Grandmother's Stuffed Cabbage
Hollow out a small cabbage with only a top lid open, then stuff with frickadiller, and boil in a pot of water and cover. Cook at least one hour, serve with carrots and hot butter.
Frickadiller: one pound hamburger, bread crumbs, 2 eggs, one onion and pepper to taste, one cup of milk and one cup of flour.
Sweet Pickled Beets:
Fresh beets
One cup sugar
One cup vinegar
Onion
Bay leaf
Boil beets until tender, slip off the skin while beets are warm, and slice. Clean and slice the onion. Cover with hot syrup made from the sugar and vinegar, and add the bay leaf. Put in a glass jar, and refrigerate, if not canning-best taste wait a week before serving. If beets are to be canned, bring to a boil in syrup and seal. A small piece of horseradish in each jar will help preserve beets and keep syrup from forming a skin on top.
Lizette Burtis National Vice President
Dagmar's Origional Recipe for Danish Pancakes
This is my Grandmother, Dagmar's recipe for Danish Pancakes, enjoy!Pancakes - 4 servings
2 eggs (yolk and whites separated)1 tablespoon sugar
Pinch of salt
Pinch of cardamom (optional)
1 very full cup of flour
½ cup of whole milk
1 ½ cups of beer
1 oz melted butter
Mix the egg yolks and sugar well
Flour, milk, beer added seprately in small amounts, mix
Beat the eggs whites stiff, add a pinch of salt just prior to cooking the pancakes, mix with the other ingredients.
Pandekager - 4 Personer
2 æg1 spsk.sukker
lidt salt
lidt kardemomme
250 gr. mel
3 dl øl
1 dl mælk
25 gr. Smør smelted
Æg og melis piskes godt
Mel, mælk og øl tilsættes skiftesvis i små portioner
Æggehviderne piskes stives og tilsættes med lidt salt lige før bagningen
Marian Case National Secretary
Kartoffelsalat med Havarti og Spegepølse
4 oz Havarti cheese4 oz salami
2 cooked, peeled potatoes
2 oz peas (may use frozen thawed but not cooked)
¼ cucumber
Dressing:
4 oz mayonnaise
½ tsp mustard
½ tsp paprika
Cut the cheese and salami into cubes. Slice the potatoes. Dice the cucumber. Prepare the peas. Prepare the dressing and pour over the salad and gently mix. Garnish with a sprig of dill or fennel.
Serves 3-4
Betty McKinney National Treasurer
Kaja's Æbleskiver
1-3 Cup of butter or margarine (melted and cooled)
4 drops lemon extract or 1 tsp grated lemon rind
2 cups flour
1 Tablespoon sugar
1 ½ cup milk
3 tsp baking powder
1 tsp ground cardamom (fresh if available)
Whip the eggs. Add melted and cooled butter. Add lemon extract or lemon rind.
Mix dry ingredients together, then and to wet ingredients.
To Cook: Preheat æbleskiver pan to a medium temperature and add vegetable or butter to each individual cup in the pan. Pour in æbleskiver mix to about ¾ (plus) full. Cook until browned on bottom and begin turning with a kitting needle.
To Serve: Place on platter or in a bowl dusted with powered sugar. Serve with fruit preserves, jam or jelly
Donna Hansen National Trustee
Cucumber Salad (Agurkesalat)
3 cucumbers
¾ cup sugar
¾ cup vinegar
¾ cup water
Onions to taste
Pepper to taste
Slice cucumbers thin, salt lightly and let stand ½ hour. Mix other ingredients and add drained cucumber slices.
Hamballs
2 ½ lbs of ground ham
1 ¼ cups of quick oats, uncooked
One cup milk
3 eggs, slightly beaten One cup plus 2 tbs. of light brown sugar
3 tbs. of cornstarch
1 ½ tbs. of prepared mustard
1 ¾ cups of pineapple juice
½ cups of light corn syrup
3 tbs. of vinegar
Grease baking dish, combine ham, milk, oats and eggs. Shape into balls. Combine sugar, cornstarch, and mustard. Add pineapple juice, syrup, vinegar and stir until bringing to a boil. Continue boiling for ½ minutes, then pour over hamballs. Bake one hour at 350 degrees.
Carole Pierorazio National Trustee
Cousin Helene's Frikadeller
After researching my Danish roots, and finding my fifth cousin Helene in Denmark, I asked her for her favorite recipe. She not only gave me the recipe, but she cooked them for me. I made them for our Annual Frikadeller Contest in Lodge # 12, and I won First Prize! Here is Helene's recipe. She says it is a little difficult, for they are usually made without a recipe.
500 grams ( a little over a pound) ground meat, calf and pork
One onion, in very small pieces (grated)
One egg
Nearly a spoonful of wheat flour
Nearly a spoonful of rasp (breadcrumbs)
A teaspoon of salt
A little pepper
Some milk (a cup?) until the consistency is suitable
Mix all ingredients (by hand) and form balls, rolling with both hands. (You can avoid sticky hands by using a little hot water) or if the "dough" is too fluid, you could also use a spoon. In the pan I use margarine-at first brown and later on turned down until fried.
Connie Schell National Trustee
Citron Fromage - (Lemon Delight)
"Here is my recipe for my favorite dessert when I was a kid, and I still like it"
5 eggs (separated)
¾ cup sugar
2 lemons
2 tsp powered gelatin
1 cup whipping cream
Currant jelly for decoration (or a little grated lemon zest)
Cream yolks with sugar until white. Stir in grated rind of 1 lemon and the juice of both lemons. Add gelatin, previously dissolved. Fold in stiff beaten egg whites. Stir the whole mass carefully until it begins to set, then tip into a pretty glass bowl. Cover with whipped cream and dot with "lumps" of jelly (or sprinkle with lemon zest) Serves 6
Sindy Mikkelsen, Past National President
Curried Herring
2 (8-oz) jars herring in white wine sauce drained well.
1/3 cup mayonnaise
1/3 cup sour cream
1 small white onion cut in rings
1 ½ tablespoons coarse-grained mustard
2 teaspoons fresh lemon juice
1 teaspoon curry powder
1 teaspoon sugar
After herring has been drained set aside. Mix all remaining ingredients, then adding onion rings in last, and then combining with the herring. Refrigerate. Best if made the day before.
Accompaniment: rye bread and butter. Also great served with deviled egg.