----- Original Message -----
Sent: Wednesday, December 01, 2004 9:07 PM
Subject: Norwegian Recipe
I hope you can help me!
I am trying to find a recipe, passed down from my Grandmother - but
now lost. It is a Norwegian recipe, although I am positive I cannot
spell it correctly. It is pronounced "Chet Roll", It is a Norwegian
pressed meat roll. It has a few different kinds of meat and spices
and is pressed into a roll or log. It is served cold and melts in
your mouth. When I was a child, my Grandmother would serve me just
one slice each day up until Christmas - even though I would beg for
I know it has pork in it - but that's all I know.
I am 36 years old - and very much want to continue a Norwegian Christmas
for my family. My memories are just so dear.
My name is Sara
Thank you for anything you can do!
Gosh Sara, I couldn't find anything with a name similar to "chet roll.". The Norwegians seem to like meat rolls, though.
Below are three recipes with the Norwegian names.
Sylte, or Norwegian Pork Roll, is a popular part of Christmas
breakfast in Norway and is eaten in thin slices on bread.
What You'll Need:
Ca. 1 kg (2 lbs) boneless pork from belly or side with the rind
4 tblsp. salt to 3 liters of water
1 1/2 tblsp salt
1 teasp pepper
1 teasp clove
1 teasp ginger
2 teasp gelatin powder
What to do:
Simmer the pork in salted water for 1 1/2 hours. take it out of
the water and let it rest for 30 min. Cut off the rind in one piece.
Cut the meat and fat into 1 cm thick slices. Mix the meat, fat and
spices and gelatin powder. Use a tray, ca 20 cm in diameter and put
a damp kitchentowel in it. Put the rind in first and then the meat
and fat slices. Make a roll (use the towel) and fasten a cotton tread
around it so it makes a nice roll. Put it back into the water and let
it simmer for 20 - 30 min. Take it out and put it under pressure
(a piece of plank and a couple of bricks would do.) until it is cold.
Decorate it with whole cloves.
Nakkerull - Norwegian Pork Roulade
What You'll Need:
1 Boston butt of pork (appr 2 lb/1 kg)
1 tablespoon salt
1/2 teaspoon pepper
1 teaspoon sugar
What to do:
Cut the meat from the bone making sure you get a smooth cut and a
Rub the salt/pepper/sugar mix into the meat and tie it up with cotton
rope to a nice roll.
Soak the roulade in light brine solution for 3 - 4 days.
If desired, the meat can be smoke cured before it is cooked.
Let the meat simmer in water for 1 to 1 1/2 hour until tender.
Apply a light weight/pressure to the roulade until it has cooled off.
Pork roulade can also be prepared from the side piece of pork, mutton
or beef. Add clean cuts of meat from the loin, picnic, jowl etc and
cuts of fat to the side. Additional traditional spices and condiments
include ginger, nails of clove and chopped onion.
Rulle Polse (Norwegian Meat Roll)
2-1/2 lbs. flanks of beef
3 T. minced onion
1 lb. beef
1 T. pepper
1/2 lb. pork
1 T. ginger
1/4 lb. finely ground beef
4 T. salt
1/4 lb. finely ground pork
Trim all fat and sinews from flank. Flatten on a board. Rub in part
of dry seasoning. Add the remainder and the onion to the ground meat.
Spread beef and pork on a little more than half of flank, then spread
on ground seasoned meat. Roll tightly as for jelly roll and sew edges
together to keep stuffing inside. Wrap tightly in a cloth. Put in vessel
and cover with water. Cook slowly for about 2 to 3 hours. Remove from
vessel. Place between plates under a heavy weight to press out moisture,
until the roll is cold. Remove cloth and slice thin. Remove threads,
serve cold. It is well to keep under refrigeration until it is ready
I was looking online for a recipe for this to see if anyone had anything different than the way I did it,
and ran across a request on your site from someone who wanted to know how to make it. My grandmother made
it all the time, and this is how she did it:
Slice a brisket or flank steak thinly in half, leaving it attached at the back side so it opens like a book.
Layer with bacon, sliced onions, and black pepper. Fold the top portion (or the front of the book) over the
layer of stuff in the middle. Then roll from the bottom end of the book to the top end. Tie the whole thing
together tightly with cotton cording. If you don't tie it tightly, you will lose the middle when you cook it.
Cover with water in a large pot, and cook on low and slow for most of the day. When it has cooked for several
hours, remove from pot and place in a bread loaf pan that is lined with freezer paper or wax paper.
Cover with freezer or wax paper, place another loaf pan on top of the cooked meat, and weight it with a brick
or heavy object and refrigerate overnight or longer. After it has chilled for several hours, you can remove
from the pan and slice for appetizers or sandwiches. This makes my absolute most favorite sandwich in the world
with some mustard on homemade bread.
(my grandmother was born in the Lofoten Islands in Norway)
----- Original Message -----
Sent: Saturday, December 04, 2004 9:42 PM
Subject: fruit cake
A very long time ago a neighbor made the best fruit cake. It had NO
candied fruit. I know it contained fresh apples, dates, nuts, possible
pears (lots of spice ie: cinnamon, clove, maybe nutmeg etc.). Because
we were living in Norfolk Virginia and she was a native of the area
I'm guessing it was maybe a "southern" recipie. I know it was very
moist and she may have had some sort of whiskey in the batter or
soaked it in whiskey. While the cake was dark I think it was from
the amount of spices not molasses.
This was absolutely the best thing I have ever eaten.
Thank you for your help
I didn't find anything with pears, but see below.
Fresh Apple Fruit Cake
1 c. shortening
1 1/2 c. sugar
2 1/2 c. raw apples
2 tsp. soda
3 c. flour
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. mace
1/4 tsp. cloves
2 c. raisins
1 c. nuts (or more raisins)
3/4 c. dates
Mix in order given. Put spices in flour, then flour raisins and
dates with some of the flour. Bake at 325 degrees for 1 hour or
until done. Delicious!
Subject: lithuanin cookies
Date: Friday, December 03, 2004 1:10 PM
My grandparents were also from the "old country". One side from
lithuania and one side from bohemia. I have this simple recipe
for the cookies they used to make for us.Very flakey and moist.
Really great and easy.
2 Tbs Margarine Or Butter
8 Oz Cream Cheese
2 C Flour
Preserves Or Jam
Allow margarine and cream cheese to come to room temperature.
Mix to make really creamy; add flour and blend thoroughly.
Make balls (size of a walnut). Place on a slightly greased
cookie sheet. Flatten with a glass. Pres an indentation in
the center and fill with preserves. Bake 350* for 18-20 minutes.
Remove from sheet and dust with powdered sugar when cool.
----- Original Message -----
Sent: Wednesday, December 01, 2004 5:43 AM
Hi- This is my first time requesting a recipe. Do you have the
recipe for Zweiback bread so I can make my own crumbs for
1 c. milk
1/4 c. margarine
1 pkg. yeast
1/4 c. warm water
2 tbsp. sugar
Dissolve yeast in water and sugar. Let stand until bubbles
appear. Warm milk and margarine in saucepan, do not boil. Just
warm until margarine melts. Mix yeast mixture in with milk mixture
and add flour to make a medium-soft dough. Let dough rise in warm
draft-free place. Cover with towel, while rising. Let dough rise
until doubles in size. Squeeze dough into small balls. Let rise
again for about 1/2 hour. Place on greased cookie sheet, one ball
on top of another. Bake at 350 degrees until brown. This is a
German bread and the bottom should be rounded and a little bit
bigger than the rest, and the top should also be rounded. Each
Zwieback is two layers.
Zwieback (German Dish)
2 1/2 c. milk
1 tsp. salt
2 pkg. dry quick-rise yeast
6 c. or more flour
2 sticks oleo
1/4 c. sugar
1/2 c. warm water
Dissolve yeast in warm water and sugar. Warm milk with the oleo.
Mix all ingredients. Add enough flour to make a soft dough. Knead
this well and cover and let rise to double in size. Knead down, let
rise again and then form into Zwiebacks. Put on pans and let rise
until double in size. Bake in 375 degree oven for about 20 minutes.
1 pkg. yeast dissolved in 1 c. warm water with 1/4 c. sugar
2 c. milk, scalded
1 1/3 c. butter or margarine
3 tsp. salt
7 1/2 - 8 c. flour
Mix and let rise until more than doubled. Form dough into small
balls the size of a walnut. The lower one should be slightly larger
than the upper one. Place the larger on the pan and the second one
on top of it. Let rise. Bake at 400 degrees for 15 to 25 minutes.
From: "Public User"
Subject: baked rice pudding w/caramel
Date: Thursday, December 02, 2004 3:45 PM
This is the only baked rice pudding w/caramel I found
(your site's 4/12/03 request from Linda) but it is the o-p-p-o-s-i-t-e
of "stirred" [I'm not reachable - just visiting loc's free internet this
Caramel Rice Pudding recipe
Warning: Hot caramel can cause a nasty burn if it accidentally splashes
on to exposed skin, wear oven gloves
125 g (4 1/2 oz) long grain rice
750 ml (1 1/4 pints) milk
pinch of salt
75 g (3 oz) lump sugar
2 eggs, beaten
40 g (1 1/2 oz) caster sugar
1. Wash the rice, drain thoroughly and put into a saucepan with the milk and salt.
2. Simmer for about 1 hour or until the rice is soft and all the milk has been absorbed.
3. Meanwhile prepare a 1 litre (1 3/4 pint) charlotte mould to receive a caramel coating.
4. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
5. Make the caramel by heating the lump sugar with 75 ml (5 tbsp) water in a heavy bottomed saucepan.
6. Stir constantly until the sugar dissolves and the mixture comes to the boil.
7. Continue to boil, without stirring, until the mixture is golden brown.Immediately pour the caramel
into the warmed mould, twisting and turning it until the sides and the base are evenly coated.
Leave to harden for a few minutes.
8. Stir the beaten eggs into the cooked rice with the caster sugar. Turn into the caramel coated mould,
cover with greased greaseproof paper or foil and secure with string.
9. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the
saucepan of boiling water.
10. The water should come halfway up the sides of the basin.
11. Cover the pan tightly and steam the pudding over gently simmering water for 1 hour or until firm.
12. Serve from the basin or turn out on to a serving plate.
13. Serve hot or cold, with Caramel Custard Sauce, if liked.