“Genius is eternal patience.” – Michelangelo
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
September has been a busy month, starting with the wedding of nephew Josh and his bride Anastasia from Ukraine… then we took off on a break. We stopped first at the home of John’s cousin and my college roommate in the Root River Valley… beautiful and restorative. When we left there we stopped in Decorah, IA at the Vesterheim Norwegian-American Museum. John and I are both of 100% Norwegian heritage so it was especially meaningful for us. John immediately picked up on the juxtaposition of Norway on the US map… interesting seeing how long and narrow it stretches. I loved the wooden barrel chairs which reminded me of a hand carved chair that was in my grandfather’s front porch… carved by some family member of a previous generation. We were impressed by the three floors of the museum… could easily go back for another visit.
RECIPE OF THE WEEK
This week’s recipe was served by roommate/cousin Carolyn while we stayed with them. She said it was served by her cousin at her bridal shower more than 50 years ago.
NORSK LASAGNA
- 2 packages crescent rolls
- 1 1/2 pounds ground beef
- 6 or 8 ounce can tomato sauce
- 1/4 cup chopped onion
- 1 clove garlic, chopped
- 1/4 cup parsley flakes
- 1 teaspoon oregano
- 1 teaspoon basil
Brown ground beef and drain. Add the rest and simmer 5-10 minutes.
Mix:
- 1 cup small curd cottage cheese
- 1 egg
- 1/4 cup Parmesan cheese
Roll dough in a large circle. Place on parchment-lined jelly roll pan.
Alternate meat and cheese mix. Top with 4 slices of Mozzarella cheese.
Fold dough over meat and seal edges. Brush with milk and top with sesame seeds.
Bake at 350 degrees F for 25 minutes.
Cut in wedges and serve.
