Cooking in the West

Next weekend, we will again be cooking for the Sons of Norway Christmas party. Although I have been doing it for several years, I still feel like a poser when I am cooking Norwegian food for a traditional dinner. Although it has not been confirmed by Ancestry.com, I have not one drop of Norwegian blood flowing through my veins even though I have lived in a Norwegian community for the past 41 years. When I was first hired to cook for the annual Norwegian Christmas party, several years ago, Carol O'Dell, the chief organizer, gave me a Norwegian Meatballs recipe and a few tips on cooking torsk and turned me loose in the kitchen of the American Legion. If you have never tried to poach 60 pounds of cod (which is "torsk" in Norwegian) in large pots of boiling water for a crowd of over one hundred hungry Norwegians, let me assure you it is an experience that will elevate your blood pressure and make you sweat A LOT. I think I have surely attained honorary Norwegian status by surviving this experience many times.

The first Norwegian I recall meeting when I moved to Big Timber in 1981 was John Drivdahl, whose nationality was easily recognizable by his heavy Norsk accent. John wrote this delightful poem that preserves the heritage of sheepherders and hired hands, who were a colorful part of our not too distant past--especially when they came to town to blow off some steam. John and his wife Sylvia now live in Denton, Montana, but the poem was written about Sweet Grass County hand Jake Brummer, who worked many years on the Robert Burns Ranch, and Svend Tjensvold who herded sheep for several outfits in the shadows of the Crazy Mountains.

The Ballad of Svend and Jake

—by John Drivdahl

Svend Tjensvold from Flekkefjord was a mighty herder man.

He herded sheep in snow knee deep over on Cooney's land.

He tromped the wool 'til the bags were full for those daughters of Charlie Bair.

Of tending camp for Maggleson, he did a goodly share.

At work adept, as you might expect, he liked to play hard, too.

With herding gold in his old billfold, he'd tear a town in two.

To paint girls he cast his pearls from Circle to the sea.

From wine and song, his gold was gone. He was broke as he could be.

Now, Jake, he came to the Swamp Creek range to work for Robert Burns.

At feeding cattle in the winter battle, he took his proper turns.

He mended the fence on the Whitetail Bench and dug the posts in deep.

He stacked the hay the neatest way to ensure that it would keep.

In seasons slack, his drive would lack, and he'd go on a drinking spree.

At the Golden Pheasant with whiskey pleasant in Billings town he'd be.

He'd romp and roll in the skidrow hole 'til hell was frozen over.

Then back to the ranch to the bunkhouse dank, he'd finally take his cover.

Those good men, both Jake and Svend, for years they did their will.

Then as by fate those two did meet at the Grand's old bar and grille.

As for Jake, make no mistake, he carried an awesome load,

And Svend was drunk as a barroom skunk when Jake began to goad.

With a bearlike roar clear from the floor Svend aimed a mighty blow.

Jake then swung a powerful one, but both were too slow.

Those angered fists, though marks they missed, pulled bodies to the floor.

They thrashed and bashed with no effect 'til each could take no more.

Jake then claimed his right to fame for beating Svend the Herder.

But Svend swore he hurt Jake more and was the rightful leader.

The actual case neither man could face, each was long the loser.

Please don't miss the point of this—Jack Daniels was the winner!

Now, John and Sylvia didn't give me any recipes, but I will run some Norwegian recipes in honor of that horrible battle fought by Svend and Jake and won by Jack Daniels. Thanks to the late Nora Hanson and Doris Roots, and Judy Sondeno for contributing these recipes to my well-worn Big Timber Lutheran Cookbook, "Celebrating 90 Years of Food and Friendship," which was published in 1997.

Nora's Easy Lefse:

1 1/2 qt. warm mashed or ground potatoes

1/4 lb. butter or margarine

1 3/4 to 2 C. flour

2 T. cream

1 1/2 T. sugar

Cook potatoes with lots of salt. If not, add 1/2 t. salt. Mix potatoes and butter and chill for several hours or overnight. Then add flour, sugar, and cream, and mix well with a mixer or by hand. Make patties like pie crust and roll out on a floured board. Using a lefse stick or large spatula, take each patty off your rolling board and brown on both sides on a hot lefse grill or flat stove surface. Butter and sugar the lefse and enjoy! (Nora notes that she often uses leftover mashed potatoes. She uses a tea towel folded in flour and taped well with masking tape to her table.)

Judy's Norwegian Egg Pancakes:

6 eggs, well beaten

1 C. milk

1 t. sugar

3/4 to 1 C. flour

dash nutmeg

Mix all ingredients. Pour onto a lightly greased 375-380 degree pan. Cover with a pan lid. Turn when lightly browned.

Doris's Norwegian Meatballs:

1 lb. ground beef or use part ground pork

1 egg, slightly beaten

1 med. potato, shredded

1 small onion, minced

2 T. cracker crumbs (about 6 crackers)

2 T. sour cream

1 t. salt

1/8 t. pepper

1/4 t. sausage seasoning

Combine all ingredients until well blended. Form into small balls. For true Norwegian meatballs, cook them until they are done by boiling them in water or stock seasoned with bay leaf and allspice. When done, thicken the stock for gravy. Doris notes that she rolls the balls in flour and fries them in shortening, and then simmers them until they are done.