White Recipes

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White Recipes

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These recipes are "white" recipes. I think of white recipes when it is "white" outside, as in snow, but they can be served at time. When asking the volunteer team for their recipes I was especially excited about Christeena's. She shares recipes from her Norwegian ancestors. I'm of Norwegian decent too and I have made lefse as a youth, but have since lost the recipe. Enjoy making these white recipes and feel free to submit your own!

White Chicken Spaghetti

by: Shiloah Baker

This gravy makes a large batch. This is perfect for our family of nine with leftovers for lunch, so I recommend putting the extras in gallon sized freezer bags for future meals.

4 boneless, skinless chicken breasts, cooked and chopped into small pieces.
2 (sticks of) Butter, melted
1 1/2 C Flour
4 cups Milk (1/2 reg. milk and 1/2 evaporated milk)
3 tb Onion powder
3 tb Garlic powder
2 t Italian seasoning
3 tsp. White pepper
2 cups fresh mushrooms, sliced
1 cup Parmesan cheese, grated
Pasta for 12 servings (or however many you need)

Begin by cooking the chicken breasts. Season them with garlic powder and Italian seasoning. You can cook them in the crock-pot all day or in an electric skillet before you make the sauce. Either way, it needs to be cooked and cut into small, bite-sized pieces.

In a med to large bowl make a silk sauce by whisking the flour into the melted butter adding a little at a time `til the butter won't take any more flour and you have a thick paste. Whisk in the milk until it is silky smooth and free of lumps.

Pour this into an electric frying pan and simmer on low just to keep warm, stirring to prevent lumping. (you may add more milk 1 cup at a time to keep smooth, BUT NOT THIN)...

Add the remaining ingredients (except the pasta) whisking completely after each addition (adjusting for your personal taste)...

Prepare your pasta, (fresh is best if you can find it or make it), stirring the sauce occasionally...

When the pasta is tender but not over cooked, drain it in a colander and put it on a warmed serving plate or platter, then carefully pour the sauce over the top.

Serve with fresh Italian bread.

The following recipes come from Christeena Phillips, a volunteer writer.

Here are the recipes from Norwegian emigrants. My family came over in the late 1800’s. A lot of farmers and preachers, who after time turned into coal miners and mill workers.

In my personal opinion ALL lefse should be served with a huckleberry, raspberry or wild blackberry jam. It is even better if when you roll the lefse you spread softened cream cheese sprinkled with cinnamon then you dip it into the jam. It is better then ANY birthday cake.

Lefse

- 4 heaping cups of mashed or riced potatoes
- 1 stick of butter (or margarine)
- 1/3 cup of milk
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 cups of flour
- extra flour for rolling out the dough.

Measure out the mashed/riced potatoes into a large mixing bowl. In a medium-sized saucepan, melt the butter/margarine in the milk; stir in the sugar and salt. Then pour over the cold mashed (riced) potatoes and mix.

Stir two cups of flour into the potato mixture. The dough will be sticky and soft.

Start heating the griddle or electric frying pan. Do not add any oil, margarine or shortening. Lefse is baked on a dry surface.

Take a lump of dough about the size of an egg. Place a heaping teaspoon of flour on the surface where you're going to roll out your lefse. Work about half of the heaping teaspoon of flour into the lump of dough (enough so you can handle the dough, but not so much that the dough becomes dry).

Starting in the center, roll outward until the lefse is about the size of a dinner plate. Try not to roll the lefse so thin that you cannot pick it up. If the lefse tears when you start to pick it up, gather it into a lump and roll it out again. Don't do this too many times, though, or your lefse will end up tough and dry. Ideally, you should only roll the lefse once, although that's probably not a realistic expectation if you've never made lefse before. Also try to turn the lefse only once while you are rolling it out. If the lefse starts to stick, add a little more flour.

When you have the lefse rolled out, transfer it to the hot griddle. Carefully pick it up and quickly move it. If you move slowly, the lefse is more likely to tear. Expert lefse makers use flat lefse turners (they look like long flat sticks) to transfer the dough by rolling it onto the turner and then unrolling it onto the griddle. You can also try rolling your lefse onto the rolling pin and transferring it to the griddle or the fry pan.

Once you have the lefse on the griddle, bake it for about a minute, just until brown 'freckles' start to appear; then turn the lefse over and let the other side bake just until brown freckles start to appear. While the first piece of lefse is baking, roll out your second one.

After the first piece of lefse is done, use the pancake turner to remove it from the griddle and place it on a clean dishtowel. Cover with another dishtowel.

Bake the second lefse and roll out the third piece.

When the second lefse is finished, place it on top of the first one and cover with the towel again.

Then bake the third piece.

Repeat until you have baked all of the dough. Place each newly baked lefse on top of the previously baked lefse and cover the stack with the towel.

Once the lefse is completely cool, place it in a plastic bag or wrap it with plastic wrap or aluminum foil to help keep it moist. You must wait until the lefse is completely cool before wrapping it, otherwise the heat from the lefse will condense inside of the plastic or the aluminum foil, and your lefse will end up soggy. If you leave the lefse overnight without wrapping it in plastic or aluminum foil, it will probably be dried out in the morning. If the lefse dries out, sprinkle a little water on the dishtowel and wrap the dishtowel and the lefse in plastic. The lefse will soften up again.

When you're ready to eat a piece of lefse, spread it with butter (or margarine), sprinkle sugar on it (some people also like to sprinkle cinnamon on their lefse), and roll into a log.

Also, once the lefse is cool, it can be frozen.

Snow Candy

This recipe is simply for those who live in area cold enough to have winter fun. Here in the south I am devoid of winter and relish in the idea of one day being stationed somewhere I can actually make snow candy with my children. I can dream can’t I?

-1 cup molasses
-1 cup brown sugar
-1 large cake pan packed with snow

You mix evenly the molasses and brown sugar until it reaches the “hard crack” mark on your candy thermometer OR until it almost makes a ball in the pan. You remove from heat and pour the mixture in streaming shapes over the packed snow. If your children are old enough offer them a large serving spoon and let them poor the mixture into the snow and create their own designs. The sugar will immediately cool once hitting the snow and will harden . You simply pick it up with bare hands and chomp away. This is an easy inexpensive way to pass the time on a cold winter day.

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