SWEDISH-AMERICAN RECIPES and SWEDISH RECIPES Many recipes came to the United States in the minds of the Swedish immigrants. Relocation many times meant that a spice wasn't available or to expensive, or an ingredient was to expensive and so substitutions were made. The mixing of Swedes from different sections of Sweden also meant that recipes were traded or obtained through marriage and thus a family would end up with the "real Swedish" dishes that were more provincial than national in their use. Over several generations the children's children came to think that the food that they ate was "Swedish" when in reality the dish was spiced differently and might have come from only one province and never heard of by other Swedes. Then there is also the invention of JELLO. Thus we have a lot of "Swedish" recipes that are actually Swedish-American. We will present a few Swedish and a few Swedish-American recipes here from time to time for your visual enjoyment only. We do not recommend that you use these recipes.

SWEDISH COUNTRY INN --still open with a great breakfast

served GUL ARTSOPPA (Yellow Pea Soup) 1 pound yellow dried peas 2 tsps marjoram 10 - 14 oz salt pork 1 tsp salt 8 - 9 cups water 1/2 tsp pepper 1 yellow onion, peeled 1 tart apple,peeled 1 tsp. thyme Soak peas in 2 qts water with 1 tsp salt. Pour off water and put peas in a large kettle. Pour in 8 - 9 cups of water, add onion and apple (cut up). Add spices and bring to a boil. Cook 30 minutes before adding pork. Simmer about 1 1/4 hours or until peas are soft. (More spices may be added.) Cut up meat and return to soup. Peas may be run thru food processor after cooking for a smoother texture

BRUNSWICK HOTEL now closed mostly a place that cats live Midsummer's Peach Soup 3 one pound cans peaches 2 cups sour cream 1 cup orange juice 1 cup pineapple juice 1/2 cup amaretto confectionery sugar to taste, slices of strawberries for garnish Drain and puree the peaches Add other ingredients Blend until slightly smooth (May have to blend in batches) Chill and Serve with a garnish of strawberry slice Makes 8 servings THE BRUNSWICK IS A BED & BREAKFAST

THE SWEDISH CROWN now closed --reopened --closed again

Chateau Roulade 1 pound pork loin with bone 1/2 pound pork belly, sugar-salted* *Thick-sliced bacon can be substituted for pork belly. Take out bone and cut pork loin in flat pieces, each 2/3 inch thick. Cover with thinly sliced pork belly or bacon. Roll together like jelly roll and tie. Simmer in water for about 1 1/2 hours. The bone, cut in pieces, should also be placed in the water. Remove roll and pour broth through strainer. Boil until desired flavor. Add instant chicken broth if more flavor is needed.

THE INFAMOUS, NOW DEAD, "BAKERY" now a mexican restaurant and not a very good one either

If you talk to people in Lindsborg very long you will hear them refer to "The Bakery". "The Bakery" is legendary. It was a bakery run by immigrants, one of whom was reported to have been a labor organizer in the old country. The nature of the job seemed to attract persons who imbibed spirits many times to excess. In 1962 one egg, toast, and coffee cost a quarter. Cardamom rolls were more popular than cinnamon. If you ordered pancakes and you were from out of town you got flap jacks and maple syrup. If you were from the "borg" you got very thin rolled up "Swedish" pancakes with fresh whipped cream and a little lingon for $.95. The recipe for the "Swedish" pancakes was a closely guarded secret. Only a few persons had access to it and it was always hidden even from the woman who had worked there for twelve years. One day when the imbibing had been excessive and the baker was "asleep" in the chair in the back, I walked in the back door for coffee and as I passed the baker I saw a little ragged card with grease spots on it sticking out of his apron pocket. I knew it was the recipe and I reached out and slid it out of his pocket, and kept on walking. After getting my coffee and sitting down I dared to look at the treasure. I copied it on the edge of the Salina Journal pronounced "Clina urnial" that I tore off. I left the cup of coffee and walked back through the kitchen to the back door dropping the stained card in the lap of the "sleeping" baker. That recipe was not transferred to the new owner when the "Bakery" was sold to a woman from out of town. I offered the receipe for sale but had to return the money becuse I lost the recipe. I guess since I am trying to be so honest I should admit that on the back of the grease spot card was the Rye Bread recipe and when I returned it to the pocket of the sleeping baker ther was another card with the Spettekaka recipe. Some day I am going to find those recipes laying in a pile of papers and then I will again sell copies.  Back to Folkarts