NORWAY-L Archives

Archiver > NORWAY > 1997-12 > 0881709179


From: Bruce Skibby <>
Subject: Re:NORWAY-D Digest V97 #214
Date: Tue, 09 Dec 1997 15:12:59 -0800


Hello to Kent V. Anderson and all others on this list,

Kent, I find your Ancestors list of Kristi Torgilsdatter Aga (1629-1717) very
interesting. I am related to some of the people on your list. I am the 10th G
Grandson of (12) Magdelene Lauritzdtr. Galtung (Child of: Lauritz Johanneson
Galtung & Magdalena Trondsdtr. Rustung) & Gotskalk Samsonsen Sandal.

Most of what I have comes from the following:

(1) JOSIE RYKKEN'S FAMILY by Borghild T. Estness , Xenos Books, Gardena, CA.
1983. Lib of Congress Cat. Card # 83-050918

(2) HALLINGEN (USPS 233-260) published quarterly by Hallinglaget of America,
Main Street, Gonvik, MN 56644. Provides information about people from HOL, AL,
HEMSEDAL, GOL, NES & FLA and the Hallingdal valley in Norway. (Genealogist: John
Wasylow, 2106 2nd Ave. N., Grand Forks, ND 58203)

(3) FAMILY TREE MAKER Online (http://www.familytreemaker.com) Search User Home
Pages of Kostick, Johnson & others.

(4) Family members.

Enclosed is my Mothers recipe for Raaspe Knote (Norwegian Potato Dumplings)

5 to 8 lb. smoked picnic ham.
Cover with water to 3/4 depth of ham.
Boil from 2 1/2 to 3 hrs., or until tender and done.
Cook the ham in a large roaster or a large kettle with a lid.
When the ham is done, take out of broth to be served later with the potato
dumplings.

To make Dumplings.
Start preparing the dumplings about 45 min. or an hour before the ham is done.
5 cups grated, peeled raw potatoes, (Thereabouts, do not grate too fine).
6 cups unsifted flour. (Thereabouts.)
9 level tsp. baking powder.

Taste the broth for saltiness- if not salty add 1 tsp. or a little more salt.
Mix flour, baking powder and salt together. Add to the grated raw potatoes.
Stir together, should be the consistency of biscuit dough.
Take a gob of dough, about the size of 2 eggs, roll in flour to absorb
stickiness,
shape into round, flat dumplings with hands- drop into gently boiling ham broth.

Boil very gently for 1 hour, turning dumplings once for even cooking.

Do not crowd too many in kettle, allow room to raise.
Use a cover when boiling dumplings.
Serve with ham broth poured over dumpling on plate along with the ham.
Serves 6 to 8

Mildred Vivian Constance Rykken Skibby
b. 03 Mar 1911, Holyoke, Carlton Co., Minnesota
d. 30 Jun 1985, Ashland, Jackson Co., Oregon

Thanks, and enjoy the Holidays.
Bruce Skibby <>

This thread: