Raspberry Dessert Sauce

Recipe From: Ruthanne Hassing

Notes: Use with Norwegian Rice Pudding

Ingredients

1 12oz bag frozen raspberries, completely thawed
3/4 cup sugar
2 tsp fresh lemon juice
1 cup fresh raspberries (opt)

Instructions

Puree berries in blender.  Push mixture through a large strainer with the back of a spoon into a small saucepan, discarding solids left in the strainer.  Stir in sugar and lemon juice.  Cook over medium-low heat until mixtures comes to a slow boil.  Boil slowly for 3 minutes, stirring constantly.  Remove from heat and cool.  Serve at room temperature or chilled.  Stir in fresh berries just before serving.

Yield: 1 1/2 cups.

Norwegian Rice Pudding

Recipe From: Ruthanne Hassing

Ingredients

1/2 cup white rice, uncooked
1/8 tsp salt
3 Tbl sugar
4 cups milk

Stovetop Instructions

Combine rice, salt, sugar & 1 cup milk in pan.  Cook over low heat, stirring, until milk is absorbed.  Add remaining milk, 1 cup at a time, slowly.  Do NOT boil!

Slow Cooker Instructions

Combine all ingredients in lightly greased slow cooker.  Cook on high 1-2 hours or low for 4-6 hours.  Stir during first 30 minutes.

Serve with lingonberry, raspberry or other berry sauce.
Click for recipe for Raspberry Sauce.

Cream Cheese Frosting

Recipe From: Barbara Clarke

Ingredients
 
1 stick margarine
8 oz cream cheese
1 16oz pkg confectioners sugar
2 tsp vanilla

Instructions

Cream cheese and butter.  Add sugar and vanilla.

Kirsten's note: I make a half recipe and that's plenty for the cranberry loaves.

Click here for recipe for Cranberry Spice Loaves.

Dump Cake

Recipe From: Paula Pike (Kirsten's friend and former business partner)

Ingredients

You will need to purchase:        

• any type of pie filling you like
• any cake mix you like (we like blueberry and banana cake but as you can see the options are limitless)
• Pineapple tidbits
• 1 stick of margarine or butter

Instructions

1)     Spray the pan with cooking spray

2)     Drain the pineapple and drink the juice. While drinking put the pineapples in the bottom of the cake pan

3)     Spread (or dump) the pie filling over the pineapples

4)     Spread (or dump) the dry cake mix over the pie filling – breaking up any clumps

5)     Cut slim butter pats and place them over the dry cake mix. Try to cover the entire cake mix with the butter.

6)     Bake according to the cake mix directions

Beet and Apple Salad

Recipe From:  Ruthanne Hassing

Ingredients

Beets

Apples

Sugar

Lemon Juice

Raisins (opt)

Pine Nuts (opt)

Instructions

All you do is peel and shred the beets and do the same to an equal amount of apple.  Toss with a little sugar and lemon juice.  I added a few raisins and some pine nuts because the pine nuts looked nice against the red beets, but that isn't necessary.

5 Cup Salad

Recipe From: Leigh Ann Kremer (Kirsten's friend)

Ingredients

1 cup sour cream
1 cup mandarin oranges
1 cup marshmallows
1 cup coconut
1 cup pineapple tidbits

Instructions

Mix all ingredients together.

Fruit Dip

Recipe From: Brad and Virginia Behr's wedding reception (Kirsten's friends)

Notes: This was served at my friends' wedding reception and was very good.  I asked the server how to make it and the caterer came out and told me!

Ingredients

1 box instant coconut pudding
2 oz rum
1 can crushed pineapple
Cool Whip

Instructions

Mix instant pudding with rum and pineapple.  Let cool in fridge.  Fold in Cool Whip just before serving.  Serve with fresh fruit for dipping.

Rice

Recipe From: Ruthanne Hassing

Preheat Oven to: 350 degrees

Ingredients

2 cups rice
4 cups water

Instructions

Put rice and water into a casserole dish.  Bake for 45 minutes.

Variations

Use chicken broth instead of water.
Add a little butter and salt to the water.

Dip for Shrimp or Veggies

Recipe From:  Unknown, but probably my mother (I have it written in pencil on a piece of notebook paper. No idea where I got it from.)

Ingredients

mayo
plain yogurt
lemon zest + juice
dill

Instructions

Mix ingredients together in proportions that taste good to you.  Serve with shrimp or vegetables for dipping.

Rescue Squad Chicken

Recipe From: Jon Howard (Kirsten's husband).  Jon says he had this during a shift at the Charlottesville-Albemarle Rescue Squad, so now it's Rescue Squad Chicken in our house.

Ingredients

Chicken breast
Italian dressing

Instructions

Place a chicken breast in the middle of a piece of aluminum foil.  Cover with Italian dressing.  Fold up chicken and dressing in the foil to make a foil packet.  Grill 12-15 minutes or bake at 450 for approx 20 minutes.

Can includes vegetables in the packet if desired.

White Sauce for Fish Balls (Fiskeboller)

Recipe From: Ruthanne Hassing (Kirsten's mom)

Notes:  Fishballs are a Norwegian food.  They're ground up fish mixed with flour into a smooth round cake.  They make them in baby sizes.  Fishballs are often served in a white sauce with steamed vegetables, often carrots and baby potatoes.  You can make them yourself but the canned ones are just as good.

This also makes a good basic white sauce.  The basic formula for white sauce is 2 Tbl fat + 2 Tbl thickener (usually flour) for every cup of liquid.

Ingredients

1/4 cup butter or margarine
1/4 cup flour
1 1/2 cups milk OR
fishball liquid drained from the fishball can + powdered milk

Instructions

Melt margarine in skillet.
Slowly mix in flour.
Take skillet off heat and slowly stir in milk.  Can use the liquid from the fishball can mixed with powdered milk instead, if desired.

Put fishballs in liquid sauce until hot.

Topping for Salmon

Recipe From: Michelle and Erik Blake (Erik is Kirsten's cousin)

Preheat to: 400 degrees

Ingredients

minced garlic
dijon mustard
brown sugar
salmon fillets or steaks

Instructions

Mix some minced garlic, dijon mustard and brown sugar to make a paste.  Smoosh all over salmon and bake at 400 degrees for approx. 15 minutes.

Beet/Cabbage/Rutabaga/Carrot and Apple Salad

Recipe From:  Ruthanne Hassing (Kirsten's mom)

Ingredients

Apple

Any of:
Beets
Cabbage
Rutabaga
Carrot

Optional
Raisins
Pine Nuts

Dressing Options
Lemon Juice and Sugar
Honey
Light Cream mixed with honey

Instructions

Peel and grate an equal amount of apple plus any of the listed vegetables.  Can add raisins or pine nuts if desired.  Toss with any of the 3 dressings.

Kirsten's Notes:  The light cream w/honey dressing is esp good when the main vegetable is cabbage.

Colin's Fruit Salad

Recipe From:  Colin Howard

Notes: Created by Colin when he was around 6 years old

Ingredients

2 handfuls of grapes
1 sliced banana
1 sliced full apple
2 handfuls of blueberries

Instructions

Stir it up.
Eat it up.

Meatloaf

Recipe From: Barbara Clarke (one of Kirsten's mother's-in-law)

Christmas 2008

Preheat Oven to: 350 degrees

Ingredients

 

1 1/2 pounds lean ground beef

1 package Knorr vegetable soup (dry) and recipe mix

1 egg

1/2 cup bread crumbs

1/2 cup milk

Instructions

Combine all ingredients and shape into a loaf.  Place in loaf pan and bake at 350 degrees for one hour.  Let stand 10 minutes before slicing.  Makes 4-6 servings.