Food for Thought
Food for Thought focuses on Scandinavian cooking this month,
with recipes from Sweden, Norway, and Denmark.
ARTER MED FLASK
(Swedish pea soup with pork)
1 lb (2 cups) dried yellow split
peas
1 whole onion, peeled, studded
with 2 cloves
1/2 tsp thyme
salt
5 cups cold water
2 med. onions, finely chopped
1 lb lean salt pork, in 1 piece
1 tsp leaf marjoram or 1/4 tsp
powdered marjoram
Wash the split peas in cold running water and place them in a
2 to 3-quart saucepan. Cover with 4 cups cold water and bring to
a boil.
Skim off any pea husks that rise to the surface, add the
chopped onion, the whole onion, salt pork, marjoram and thyme
and again bring to a boil. Immediately lower the heat and simmer
with the pot partially covered for about 1-1/4 hours, or until the
peas are quite tender. Remove the whole onion and the salt pork
from the soup and cut the pork in slices about 1/4 inch thick.
May be served one of two ways. Either place a few slices of
pork in serving bowls, season soup with salt and ladle over the
pork. Or, serve soup alone, accompanied by a separate plate of
sliced salt pork and spicy brown mustard.
Makes 4 to 6 servings.
PLATTAR
(Swedish pancakes)
This famous dish, customarily served with
lingonberries or fruit preserves, is a part of the
traditional Swedish Thursday night dinner, fol
lowing the main dish of pea soup with pork.
3 eggs
2 cups milk or 1 cup milk and
1 cup light cream
1 cup flour
6 tbs unsalted butter, melted
1 /2 tsp salt
Beat the eggs together with 1/2 cup milk for 2 or 3 minutes with
a rotary beater or whisk. Add the flour all at once and beat to a
heavy, smooth consistency. Beat in the remaining milk and then
the melted butter and salt. Because of the large amount of butter,
the skillet will require little, if any, additional buttering.
If you have the Swedish 5 or 7-section pancake pan, heat it, un
greased, over medium-high heat. When the pan is so hot that a
few drops of water flicked on the surface bounce around and
evaporate instantly, drop a tablespoon of batter into each depres
sion. The pancakes should bubble almost immediately. After 1 or
2 minutes, when the edges begin to brown, turn the pancakes with
a narrow spatula and cook another 1 to 2 minutes to brown the
other side.
A heavy cast-iron skillet can be used instead of the sectioned
pan, but first grease it lightly with a pastry brush or paper towel
dipped into a little melted butter (this step need not be repeated).
When the skillet is very hot, drop 1 tablespoon of batter into the
pan for each pancake; each should form a 3-inch circle. When the
edges brown lightly after about 1 minute, turn the pancakes with
a spatula and cook another minute or two, In Swedish families, the
plattar are served “from pan to plate,” but if necessary, set each
batch on a platter and keep them warm in a 200° oven until all are
ready.
Makes 6 to 8 servings.
RISTED LAKS MED KREMSAUS
(Norwegian fried trout in sour cream sauce)
4 fresh or frozen trout, about
1/2 lb each, cleaned but with
head and tail left on
2 tbs vegetable oil
1/2 tsp lemon juice
salt
1/2 cup flour
4 tbs butter
1 cup sour cream
1 tbs finely chopped parsley
If using frozen trout, defrost completely. Wash the fish under
cold running water, pat dry inside and out with paper towels, and
sprinkle a little salt into the cavities. Spread the 1/2 cup of flour
over wax paper, roll the fish around in the flour, and shake off ex
cess flour.
In a heavy 10 to 12-inch skillet, heat 2 tbs of the butter and 2
tbs of oil. When the foam subsides, lower the heat to moderate
and fry the trout, 2 at a time, for about 5 minutes on each side,
turning them carefully with a large spatula. When all the trout have
been browned, keep them warm on a heatproof platter in a 200°
oven while you quickly make the sauce.
Pour off all the fat from the skillet and replace it with 2 tbs of
butter. Stir over low heat, scraping up the brown pan drippings
with a wooden spoon. Add the sour cream and continue stirring for
about 3 minutes, without letting the cream boil. Stir in the lemon
juice and pour the sauce over the hot fish. Garnish with chopped
parsley and serve at once.
Makes 4 servings.
AGURKESALAT
(Danish pickled cucumber salad)
2 large or 3 med. cucumbers
3/4 cup white vinegar
1 /4 tsp white pepper
1 tbs and 1 tsp salt
1 tbs sugar
2 tbs chopped fresh dill
Scrub the wax coating (if any) off the cucumbers and dry
them. Score cucumbers lengthwise with a fork
and cut them in the thinnest possible slices.
Arrange them in a thin layer in a shallow china
or glass dish and sprinkle with 1 tbs salt. Place
2 or 3 plates on top of the cucumbers (to press
out excess water and bitterness) and let them
rest at room temperature for a couple of hours.
Remove the plates, drain all liquid, and
spread them out on paper towels. Gently pat the cucumbers dry
with paper towels and return them to dish. In a small bowl, beat
together the vinegar, sugar, 1 tsp salt and pepper. Pour over the
cucumbers and sprinkle them with chopped dill. Chill for 2 to 3
hours and just before serving, drain away nearly all the liquid.
Makes 4 servings.
Church Directory
______________
S t . A ugustine (C anterbury )
E piscopal C hurch
C hurch of J esus C hrist
of L atter D ay S aints
375 North St. (Vernonia Grange Hall)
Vernonia, 503 705-2173
Please call for service schedule.
Jeff Cheney, Branch President
1350 E. Knott Street
Vernonia, 503 429-7151
Sacrament Meeting, Sunday 10 a.m.
Sunday School & Primary 11:20 a.m.
Relief Society, Priesthood and
Young Women, Sunday 12:10 p.m.
V ernonia C ommunity C hurch
Grant Williams, Pastor
957 State Avenue
Vernonia, 503 429-6790
Sunday Breakfast 9:00 a.m.
Morning Worship 9:45 a.m.
‘ B.L.A.S.T. w/Nursery 10:00 a.m.
‘ Bible Learning and Scripture Training
Wednesday Prayer Meeting 7:00 p.m.
V ernonia C hristian C hurch
Sam Hough, Evangelist
410 North Street
Vernonia, 503 429-6522
Sunday School 9:30 a.m.
Morning Worship 11:00 a.m.
Every Wednesday:
Ladies' Bible Study 9:30 a.m.
Ladies’ Worship 10:00 a.m.
Children’s Choir 3:00 p.m.
Family Bible Study 6:30 p.m.
S t . M ary ' s C atholic C hurch
Pastoral Associate Juanita Dennis
960 Missouri Avenue
Vernonia, 503 429-8841
Mass Schedule
Sunday 12:00 Noon
Religious Education
Sunday 10:30 a.m.
F irst B aptist C hurch
John Cahill, Pastor
359 “A” Street
Vernonia, 503 429-1161
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Evening Worship
Saturday, 6:00 p.m.
Film on “H um an
C o s t o f W a r”
“The Human Cost of War,”
will be shown Saturday, April 9,
at 4:30 p.m. at the Scappoose
Library. The 20-minute film re
veals that many more Ameri
cans have been seriously
wounded
or
permanently
maimed in the Iraqi War than
the news seems to indicate.
Speaking from wheelchairs
or leaning on crutches, some
of the wounded veterans talk
matter-of-factly about fighting
in a war where the front line is
all around you, an attack can
come at any time, and the ene
my looks like anyone else.
Marvin Simmons, host of
“Veterans’ Voice” on radio sta
tion KBOO, with Eric Blicken-
staff of Military Families Speak
Out, will be present to discuss
issues facing veterans of this
war, some of whom are dealing
with governmental agencies
which seem indifferent to mili
tary personnel and bereaved
families. Simmons also repre
sents Northwest Veterans for
Peace.
The free public event is
sponsored by Columbia Coun
ty Citizens for Human Dignity
(CCCHD). This is not a political
event but an attempt to let citi
zens get a different look at the
conflict which has almost fallen
out of public view, even after
1,500 Americans and uncount
ed Iraqis have died.
................. ...
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II
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N ehalem V alley B ible C hurch
Gary Taylor, Pastor
Grant & North Streets
Vernonia, 503 429-5378
Sunday School 10:00 a.m.
Morning Worship 11:00 a.m.
Nursery available
Wednesday Service 7:00 p.m.
V ernonia F oursquare C hurch
850 Madison Avenue
Vernonia, 503 429-1103
Sunday Worship Service: 10:30 a.m.
Children’s Sunday School
A ssembly
of
G od
662 Jefferson Ave., Vernonia,
503 556-1961 for Information
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
S eventh D ay A dventist
John Aitken II, Pastor, 396-1856
2nd Ave. and Nehalem St.
Vernonia, 503 429-8301
Morning Worship, 9:15 a.m.
Bible Study 10:30 a.m.