Raspakakas . . . A tribute to a cook who "kicked it up a notch" before we ever heard of that other guy . . .

By Arlene Marshall (TwinLakesChef) on May 5, 2010

For those of you who have lost a mother our hearts go out to you. This is not an unusual story. Our mother (Swedish) married our father (Norwegian) and to please her man learned to make the Norwegian dishes he enjoyed. But that is where the tale takes a turn.

 

 

Rasperkage is a Norwegian dish that is made from grated potatoes and flour.  A recipe from our church cookbook instructs you to mix well, forming into balls.  Put in boiling meat broth and boil one hour.

So much flour had to be added so they would stick together that it made them very heavy. And grey just isn't a very appetizing color!

So Ruby reinvented the dish.  She got out her sewing machine and sewed cloth bags that would encase the mixture.

She ground ham and added hamburger to the mix.  Instead of white flour alone, she added oatmeal, cornmeal, rye flour and graham flour.

She also added baking soda or baking powder to make them lighter.

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Sewing cloth bags to hold the mixture.

A new tradition for our family that lives on . . . even though she is gone. She lives on in our hearts & minds through the wonderful memories she created for us

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Grinding the ham.

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Grinding the potatoes. 

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Put all ingredients in a large bowl for mixing.

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Adding the leavening agent.

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Mix thoroughly to the consistency of soupy meatloaf mix.

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We stuffed the mixture into the bags and sewed the opening closed.  Here the bags are being dropped into the boiling ham broth.

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This shows how they would look if you made them the traditional way.

We simmer them for 2-3 hours depending on how big they are.  Usually we would have one about the size of a meatloaf.

Size doesn't matter.  This time we had a big one and a smaller one.

When finished cooking they are pull out of the broth and allowed to drain for a bit.

Refrigerate.

Now the fun begins and our stomachs are rumbling.

Slice and brown in butter.

We only make these about once a year as they are so addictive.

In between, we are sometimes lucky when Aunt Lois happens to make some and shares!  Hers are made the original way and we still love them but prefer Ruby's for having the ground meat and healthier grains.

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Frying in butter.

Great with eggs for breakfast, with a salad for lunch and steamed vegies for dinner . . .

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 . . . and by themselves for a midnight snack!

5 Yums Up!

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Related articles:
ball, boller, coumpa, cubit, cubits, dumplings, duppe, fatklubb, flatkklubb, klimpor, klubb, kompe, kromma, kumla, kumle, kumpe, norwegian, poteball, poteklubb, raspaball, raspakaka, raspeball, raspekage, rommegraut, rommegrot, Yum Yum Divas

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Comments and discussion:
Subject Thread Starter Last Reply Replies
Is there....? AlohaHoya May 6, 2010 12:30 PM 0
Rasperkage meezers6 May 5, 2010 2:55 PM 0

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