Christmas Plans...

Lisa, you gave me a great idea and I'll do the stuffing in a different pan. Also the turkey will not take as long to roast that way. Yahoo! Thanks!



I'm of Norwegian heritage, so Christmas usually involves some Norwegian foods.



Usually Christmas Eve was a busy night in our house when I was growing up, as we went to church TWICE (after supper and midnight candle service, which was really pretty with all the candles and music) and then came home and opened presents. So, my mom would make meatballs and lefse (a potato soft roll up bread that is yummy). You roll the meatballs in the lefse and eat them like enchiladas, sort of.



Christmas Day, we had turkey with stuffing, sweet potatoes, more lefse (we eat it throughout the season), cranberry sauce, mashed potatoes, and some green vegetables. It was a ton of food, and I think having the mashed potatoes and sweet potatoes is too much, so I don't do that. Than we have pumpkin pie for dessert. Then we used to lay on the living room floor and moan and laugh!



Your other dishes sound great! And Jennifer, the pizzas sound yummy.



Andrew's family opened presents Christmas morning, so that's what we now do. I always thought doing everything on Christmas Eve was too much to fit into a few hours.

Lisa, you gave me a great idea and I'll do the stuffing in a different pan. Also the turkey will not take as long to roast that way. Yahoo! Thanks!



I'm of Norwegian heritage, so Christmas usually involves some Norwegian foods.



Usually Christmas Eve was a busy night in our house when I was growing up, as we went to church TWICE (after supper and midnight candle service, which was really pretty with all the candles and music) and then came home and opened presents. So, my mom would make meatballs and lefse (a potato soft roll up bread that is yummy). You roll the meatballs in the lefse and eat them like enchiladas, sort of.



Christmas Day, we had turkey with stuffing, sweet potatoes, more lefse (we eat it throughout the season), cranberry sauce, mashed potatoes, and some green vegetables. It was a ton of food, and I think having the mashed potatoes and sweet potatoes is too much, so I don't do that. Than we have pumpkin pie for dessert. Then we used to lay on the living room floor and moan and laugh!



Your other dishes sound great! And Jennifer, the pizzas sound yummy.



Andrew's family opened presents Christmas morning, so that's what we now do. I always thought doing everything on Christmas Eve was too much to fit into a few hours.

Lisa, you gave me a great idea and I'll do the stuffing in a different pan. Also the turkey will not take as long to roast that way. Yahoo! Thanks!



I'm of Norwegian heritage, so Christmas usually involves some Norwegian foods.



Usually Christmas Eve was a busy night in our house when I was growing up, as we went to church TWICE (after supper and midnight candle service, which was really pretty with all the candles and music) and then came home and opened presents. So, my mom would make meatballs and lefse (a potato soft roll up bread that is yummy). You roll the meatballs in the lefse and eat them like enchiladas, sort of.



Christmas Day, we had turkey with stuffing, sweet potatoes, more lefse (we eat it throughout the season), cranberry sauce, mashed potatoes, and some green vegetables. It was a ton of food, and I think having the mashed potatoes and sweet potatoes is too much, so I don't do that. Than we have pumpkin pie for dessert. Then we used to lay on the living room floor and moan and laugh!



Your other dishes sound great! And Jennifer, the pizzas sound yummy.



Andrew's family opened presents Christmas morning, so that's what we now do. I always thought doing everything on Christmas Eve was too much to fit into a few hours.

OK, after reading about everyone's Christmas traditions, I am REALLY hungry! Perhaps you could all post some of the recipes for your traditional Christmas foods on the site? I am particularly interested in the potatoe bread roll Janet mentioned. But, I think I wouldn't mind eating at any of your houses on Christmas Eve!

OK, after reading about everyone's Christmas traditions, I am REALLY hungry! Perhaps you could all post some of the recipes for your traditional Christmas foods on the site? I am particularly interested in the potatoe bread roll Janet mentioned. But, I think I wouldn't mind eating at any of your houses on Christmas Eve!

OK, after reading about everyone's Christmas traditions, I am REALLY hungry! Perhaps you could all post some of the recipes for your traditional Christmas foods on the site? I am particularly interested in the potatoe bread roll Janet mentioned. But, I think I wouldn't mind eating at any of your houses on Christmas Eve!

OK, lefse is *really* tricky to make because if you add too much flour, it's dry. If you add too little flour, it's sticky. Also, you need to keep the steam in the stack of lefse as you make it, as that keeps the lefse soft and very pliable. My favorite way to eat lefse is spreading butter on it thinly, then sprinkling some brown sugar or cinnamon sugar on it, and rolling it up so it's about the size of a larger hotdog. If you eat it warm, it's a little bit of heaven! You can buy it from specialty Scandinavian shops (Kriten and Jason, it's all over Minnesota), but it's never as good as when a good lefse maker makes it.



Check out this link:



http://www.geocities.com/Heartla...lefse.html



I must confess I have not learned to do the dough part yet. My mom always does that. I have rolled it out (and it should be thinly rolled) and baked it on a modified electric pancake griddle. You can also bake it (dry, no fat on the pan) stovetop using a larger cast iron frying pan. The heat is critical. Not too hot, not too low. Brown spots that look like age spots on the back of an older person's hand are normal and indicate the lefse is done. The spots should be a medium brown. Any questions, just ask me and I'll find the answer. My sister makes fabulous lefse and so does my mom. I can always ask them!

OK, lefse is *really* tricky to make because if you add too much flour, it's dry. If you add too little flour, it's sticky. Also, you need to keep the steam in the stack of lefse as you make it, as that keeps the lefse soft and very pliable. My favorite way to eat lefse is spreading butter on it thinly, then sprinkling some brown sugar or cinnamon sugar on it, and rolling it up so it's about the size of a larger hotdog. If you eat it warm, it's a little bit of heaven! You can buy it from specialty Scandinavian shops (Kriten and Jason, it's all over Minnesota), but it's never as good as when a good lefse maker makes it.



Check out this link:



http://www.geocities.com/Heartla...lefse.html



I must confess I have not learned to do the dough part yet. My mom always does that. I have rolled it out (and it should be thinly rolled) and baked it on a modified electric pancake griddle. You can also bake it (dry, no fat on the pan) stovetop using a larger cast iron frying pan. The heat is critical. Not too hot, not too low. Brown spots that look like age spots on the back of an older person's hand are normal and indicate the lefse is done. The spots should be a medium brown. Any questions, just ask me and I'll find the answer. My sister makes fabulous lefse and so does my mom. I can always ask them!

OK, lefse is *really* tricky to make because if you add too much flour, it's dry. If you add too little flour, it's sticky. Also, you need to keep the steam in the stack of lefse as you make it, as that keeps the lefse soft and very pliable. My favorite way to eat lefse is spreading butter on it thinly, then sprinkling some brown sugar or cinnamon sugar on it, and rolling it up so it's about the size of a larger hotdog. If you eat it warm, it's a little bit of heaven! You can buy it from specialty Scandinavian shops (Kriten and Jason, it's all over Minnesota), but it's never as good as when a good lefse maker makes it.



Check out this link:



http://www.geocities.com/Heartla...lefse.html



I must confess I have not learned to do the dough part yet. My mom always does that. I have rolled it out (and it should be thinly rolled) and baked it on a modified electric pancake griddle. You can also bake it (dry, no fat on the pan) stovetop using a larger cast iron frying pan. The heat is critical. Not too hot, not too low. Brown spots that look like age spots on the back of an older person's hand are normal and indicate the lefse is done. The spots should be a medium brown. Any questions, just ask me and I'll find the answer. My sister makes fabulous lefse and so does my mom. I can always ask them!

Lisa, that is exactly why I'm nervous about stuffing a turkey. That, and feeling all the sharp, little bones on the inside of the bird grosses me out! I once had salmonella, and it was horrible. At first I was afraid I was going to die, and then I was afraid I WOULDN'T die!!! So, I'm doing what you suggest: in another pan! Thanks...

Lisa, that is exactly why I'm nervous about stuffing a turkey. That, and feeling all the sharp, little bones on the inside of the bird grosses me out! I once had salmonella, and it was horrible. At first I was afraid I was going to die, and then I was afraid I WOULDN'T die!!! So, I'm doing what you suggest: in another pan! Thanks...

Lisa, that is exactly why I'm nervous about stuffing a turkey. That, and feeling all the sharp, little bones on the inside of the bird grosses me out! I once had salmonella, and it was horrible. At first I was afraid I was going to die, and then I was afraid I WOULDN'T die!!! So, I'm doing what you suggest: in another pan! Thanks...

Oh my....now you'all have stressed me out!LOL We just got back from the Carribean and i'm still all relaxed and on Island time.I had no idea Xmas was this soon.Phill and i haven't even started Xmas stuff yet.Tommorrw we take the grandkids and go cut down our tree.Then it will take all day to decorate it AND the house.Then we go shopping together after he gets off work all next week.Ohhhh and the wrapping...i don't even want to think about it.Most of you are going to your Mother's or they are coming to you....well *I AM the mother and all the kids and family will be coming here.We haven't even planned the menu or shopped for it yet.I'm sure we'll have turkey tho and what we do is stuff the bird plus cook the stuffing on the side.All you need is a meat thermometer to tell when it's done and i've been doing it that way for 25years with not a problem yet.Xmas morn i have home made Quiche..i make 4 of them and if i didn't my kids would die...or have a fit!LOL We'll have a sit down dinner with the good china and silver but it will be an open house for the rest of the family too.Gawd,do we have a lot to do!!!

Lynn

Oh my....now you'all have stressed me out!LOL We just got back from the Carribean and i'm still all relaxed and on Island time.I had no idea Xmas was this soon.Phill and i haven't even started Xmas stuff yet.Tommorrw we take the grandkids and go cut down our tree.Then it will take all day to decorate it AND the house.Then we go shopping together after he gets off work all next week.Ohhhh and the wrapping...i don't even want to think about it.Most of you are going to your Mother's or they are coming to you....well *I AM the mother and all the kids and family will be coming here.We haven't even planned the menu or shopped for it yet.I'm sure we'll have turkey tho and what we do is stuff the bird plus cook the stuffing on the side.All you need is a meat thermometer to tell when it's done and i've been doing it that way for 25years with not a problem yet.Xmas morn i have home made Quiche..i make 4 of them and if i didn't my kids would die...or have a fit!LOL We'll have a sit down dinner with the good china and silver but it will be an open house for the rest of the family too.Gawd,do we have a lot to do!!!

Lynn

Oh my....now you'all have stressed me out!LOL We just got back from the Carribean and i'm still all relaxed and on Island time.I had no idea Xmas was this soon.Phill and i haven't even started Xmas stuff yet.Tommorrw we take the grandkids and go cut down our tree.Then it will take all day to decorate it AND the house.Then we go shopping together after he gets off work all next week.Ohhhh and the wrapping...i don't even want to think about it.Most of you are going to your Mother's or they are coming to you....well *I AM the mother and all the kids and family will be coming here.We haven't even planned the menu or shopped for it yet.I'm sure we'll have turkey tho and what we do is stuff the bird plus cook the stuffing on the side.All you need is a meat thermometer to tell when it's done and i've been doing it that way for 25years with not a problem yet.Xmas morn i have home made Quiche..i make 4 of them and if i didn't my kids would die...or have a fit!LOL We'll have a sit down dinner with the good china and silver but it will be an open house for the rest of the family too.Gawd,do we have a lot to do!!!

Lynn