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It’s soon to be a celebration time for hundreds of Norwegians in Minnesota. Next Tuesday is the 17th of May, or Syttende Mai, and my guess is there will be lots of fun things happening in the area. In Minnesota, in particular, there are more than 50 separate organizations who are members of Syttende Mai Minnesota who take part in events celebrating Norway’s Constitution Day.

What happens on this special Norwegian day? A number of years ago (1982 in fact) on a Saturday, a two-hour parade through downtown Minneapolis with 80 marching units and hundreds of children carrying Norwegian flags took place. There was demonstrations of Norwegian arts, crafts and cooking, musical programs by choirs, folk singing groups, accordionists, fiddlers, displays of costumes, antique and import products. In the evening there was a huge banquet, which may have included some of the following recipes.

The theme of this annual celebration is that Minnesota is the most Norwegian of all the 50 states. The celebration is only one of many that are held on a suitable date on or near May 17.

Remember––you don’t have to be Norwegian to take part in a Syttende Mai celebration. Neither do you have to be Norwegian to eat their wonderful foods.

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This soup is one that is served often for lunch, I am told.

COD CHOWDER

(Torsksuppe)

1 c. chopped onion

1/4 c. butter

4 c. diced raw potato

2 t. salt

1/2 t. coarsely ground pepper

2 c. water

1 lb. frozen cod, partially thawed, cut into 3/4-inch cubes

1-17 oz. can whole kernel corn, undrained

1-13 oz. can evaporated milk

In a Dutch oven, saute onion butter; add potatoes, seasonings and water. Cover and simmer 15 minutes. Put cod on top of potatoes. Cover and simmer an additional 15 minutes. Stir in undrained corn and milk. Cover and heat to just below the boiling point. You may sprinkle a bit of snipped parsley on each serving to give it a little color. Serves 8-10.

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This cabbage recipe sounds very familiar to me. A dish that my mother would make to serve with pork. Can it be that we are in the same church, different pew?

SWEET-SOUR CABBAGE

(Surkal)

1 medium head cabbage, finely shredded cabbage (about 6 cups)

1 t. salt

2 t. Sugar

1/4 c. vinegar

2 T. caraway seed

water

Put all ingredients in a Dutch oven or large kettle; mix well. Cover with water. (It doesn’t say how much, but I’m guessing just enough to barely cover cabbage.) Bring to a boil, lower heat and simmer 1-2 hours, until tender. Serves 6-8.

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This is a very easy salad to make that is good served with chicken or turkey.

CRANBERRY SALAD

3 c. whole cranberry sauce (1-1/2 cans canned cranberry sauce)

2/3 c. graham cracker crumbs

1 c. whipping cream

1/2 t. sugar

1/2 t. vanilla

Whip cream and sugar together; beat in vanilla.

In 1-1/2 qt. bowl (glass preferred) layer half of cranberries, half of crumbs and half of whipped cream; repeat layers. Serves 8.

NOTE: Make 3-4 hours ahead and refrigerate.

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Do you like coconut macaroons? I haven’t had one for years. This is a little different version of this cookie.

NORWEGIAN OATMEAL MACAROONS

1 c. butter

1 c. sugar

1 beaten egg

1 c. coconut

1/2 c. chopped almonds

1 c. flour

1-1/2 c. oatmeal (quick)

3/4 t. almond extract

1 t. baking powder

Cream butter and sugar in medium bowl; beat in egg. Add all remaining ingredients. Mix thoroughly. Drop by teaspoon onto greased cookie sheet. Flatten with glass dipped in sugar.

Bake at 350 degrees for 10-12 minutes or until edges are light brown. Makes about five dozen cookies.

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Thought for the day: There is always music amongst the trees in the garden, but our hearts must be very quiet to hear it.

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