JWaller...What is rommagrot?

Rommagrot is potatoes, flour and cream. Cook on the stove top until the texture of wallpaper paste.

Then serve with a large chunk of butter and sprinkle on cinnamon.

If you come to Rollag Thresherman's reunion, it's about $1.25 a cup.

Can be made in the microwave, but I don't know how.

It's very good. About as good as blood sausage (blod krub) or head cheese (slutta-sp?).

And lutefisk-don't get me started cuz that's what they serve in heaven on Sundays.

Local 'intercultural committee' was out today to get eggs and broiler chickens. They want the information on potato krub and side pork for an ethnic cookbook. I will be glad to provide this information for them. Will look for my cookbook tomorrow.

Many thanks,sounds pretty tasty.Do you make it with mashed potatoes or chunks of boiled potatoes?We have blood sausage here too ,but it is called Blood Pudding.Head cheese is yummy as well.
Thanks again and hope you got over the flu.
...Kirk

I would never have thought of the cinnamon..

Hi jwaller boy you brought up some memories my grandmother used to cook all those dishes for us.I was trying to explain to my wife the recipes but she don't know.If you could post some of those old recipes that would be great.Thanks Barry

dont know much about the others (like nothing) but blood sausage is definetely an acquired taste-- i tried it once and dont wish to acquire it again--lol

The potatoes are mashed and mixed with flour for body. Then cream added and simmered. I will dig out the old cookbook and post.

My ma and her niece used to make blood krub. They would go to the locker plant and get a bucket of blood (preferred hog). One would drive home while the other stirred to keep out clots.

Head cheese is SO good with a few drops of vinegar and maybe on fresh bread.

Again, I'll try to dig out old cookbook. The microwave rommagrot is good. Will try to find out how to do it.

jwaller - you are mixed up with lefsa. Rommegrot has no potatoes.
1 quart thick cream
1 1/4 cup flour
1 pint milk
1 cup sugar
1 tablespoon ground cinnamon

I call it heart attack in a bowl. It is great!!! But so is lefsa.

Rod-you are right!! rommogrot is just cream, flour and milk. Don't know what I was thinking.

I think I was thinking of potato krub. That is flour, potatoes and boil.

Lefse is tough to make like my ma did. Her's was very thin. Had an aunt who made it much thicker. Store bought stuff isn't the same.

Will dig out the cookbook. Need potato krub for deer hunting. That's a tradition.

But wrap some lutefisk in lefse on Christmas Eve and it's the same thing I'm sure they served in Bethlehem on the first Christmas.

Getting receipes mixed up is not a good sign, is it? But maybe that's why they make cookbooks.

Discovered a couple years ago that using Karo instead of Crisco for frying stuff doesn't work well at all. And confectioners sugar isn't the same as sugar.

And using sardines instead of tuna for tuna melts is a poor plan.

If you think sardines in a tuna melt is bad. I love limberger cheese, it's my favorite. I was out of velveta one time so I made a melted limberger cheese sandwich. Baaaadddd!!

You are only a little bit confused.You use sardines for a sardine melt ...yummy.My Dad said that sardines were a gift from the gods and could be used to replace any ingredient in any recipe.He also had a great sense of humor.
Enjoy...Kirk

Mr. Waller,
I make lefse quite a few times a year. My Grandma taught me. I usually next-day-air lefse to her for the Christmas dinner (to go with the lutefisk) - she's 92 and shouldn't have to make that anymore. I also make Krum Kake, Rosettes, and Fattigman. It's hard to send those before they get eaten, though... I've tried many different recipes for lefse (some made with instant potatos, 7-Up, etc), and found that hers is the best. The secret to rolling it paper thin is to keep it very cold and handle very little. You are so correct - store bought just isn't the same.

Dionne-those are the greatests parts of the holidays for me. Flatbread is o.k., but I can get along without it. No flavor or anything and too thin to put anything on it.

But lutefisk is a necessity. I watch for church dinners and an occasional restaurant that has a special day.

Locker plant that does my beef and pork processing still has head cheese and blood sausage that is very good. And pickeled hocks/knuckles.

When we made lefsa last year we cooked on the top of the cook stove. That was tricky!!

I am glad we got the potatos out of the Rommegrot. The cream needs to be unpasterized also to get true rommegrot. No one has mentioned Rolapolsa.

I have never eaten rolapolsa. Heard of it, not a family tradition.

Sorry the receipes mix up in my head. Just know what I like.

* Jeffrey Steingarten, author of The Man Who Ate Everything (translated quote from a 1999 article in Norwegian newspaper Dagbladet:)

"Lutefisk is not food, it is a weapon of mass destruction. It is currently the only exception for the man who ate everything. Otherwise, I am fairly liberal, I gladly eat worms and insects, but I draw the line on lutefisk."
"What is special with lutefisk?"
"Lutefisk is the Norwegians' attempt at conquering the world. When they discovered that Viking raids didn't give world supremacy, they invented a meal so terrifying, so cruel, that they could scare people to become one's subordinates. And if I'm not terribly wrong, you will be able to do it as well."
"But some people say that they like lutefisk. Do you think they tell the truth?"
"I do not know. Of all food, lutefisk is the only one that I don't take any stand on. I simply cannot decide whether it is nice or disgusting, if the taste is interesting or commonplace. The only thing I know, is that I like bacon, mustard and lefse. Lutefisk is an example of food that almost doesn't taste anything, but is so full of emotions that the taste buds get knocked out."

Couldn't have said it better myself.

If I can come up with $11 I'm going to Fergus Falls on Sunday for a lutefisk and meatball dinner at Zion Lutheran Church. Have to check to see if it's "all you can eat" first.

You don't even have to chew lutefisk. Just lift your tongue and let it slide down after savoring the flavor.

Still digging around for the recipes. They are here.

please send step by step recipe blood sausage, krub.thanks.

Will contact my cousin-my ma's niece for directions. She is 'up in the years' but still sharp.

Rommegrot in the microwave is tricky. Sort of have it mastered but results are not guaranteed.

Dec 1 the Viking Cafe in Fergus Falls has lutefisk every day until it's all gone. Just can't wait!!!!

Found instant potato krub. Actually, not bad at all.