By KRISS NELSON
Farm News staff writer
BADGER – Around 650 people enjoyed a meal of Norwegian fare on Nov. 11 at the Badger Lutheran Church’s 104th annual Norwegian Supper.
Always held the second Thursday in November, the Badger Lutheran Church’s Norwegian Supper always has a large crowd not only for their delicious menu, but meals like this are such a rarity these days.
“We get such a big draw most likely because we are the only church that does it,” said Theresa Pederson, church member. “Last year we had people from eight states including both coasts.”
The menu includes lutefisk, potato lefse, boiled potatoes, meatballs, green beans, cranberries, flotbrod, brown bread, gomme, fruit soup, spritz cookies, rosettes, kringla and krumkake.
Mostly everything is donated for the supper which allows for the church to use the money made that night to be used toward special projects within the church, Pederson said.
Pederson said it takes around 105 people, including the men of the church, working at various times from food preparation to serving to pull off the annual supper.
If you are a member of the Badger Lutheran Church and of confirmation age and older, you are allowed to help and thankfully with a lot of younger help, it appears the annual supper will continue on for some time to come, especially with the church’s youth group active in serving the supper.
“We have a lot of new members that volunteer their time and so I can see it keep going. We have helpers from all ages from around 13 or 14 up over 80 years old,” said Pederson. “People tell us to never stop having the supper.”
In order to serve supper to over 650 people it takes a lot of food as well.
Pederson said 400 pounds of potatoes are used to make the lefse and another 350 pounds of potatoes are used for the supper; 168 pounds of hamburger is used to make meatballs; 425 pounds of lutefisk is purchased from Minneapolis; 9 gallons of gomme (a curds and whey type dessert); 12 gallons of fruit soup and 80 dozen of kringla and spritz are brought in for the supper.
It also takes more than 1,500 hours of work to prepare and serve a supper that only usually lasts two-and-a-half hours as well. Those 1,500 hours doesn’t even count the time the church members spend baking goodies at home that are brought to the church.
Pederson said they can plan for 645 hours of making lefse. This happens twice in September and twice in October. About 20 men and women work either an 8 a.m. to noon or 5:30 p.m. to 9 p.m. shift to make the 408 dozen lefse. Half is used during the supper and the other half is sold.
2 gallons sweet milk
1 quart thick sour buttermilk
1 1/2 to 2 cups sugar
Cook the sweet milk in a heavy kettle over moderate heat until it turns a light brown color. Stir often to keep from scorching. This takes a long time.
Beat eggs and add buttermilk; add very slowly to the cooked milk. Don’t stir too much. After it forms lumps, lift them up with a spoon and lightly turn over, but do not stir once lumps have formed. Add sugar and let it cook for awhile. Cool well and keep refrigerated.
This can also be baked in a 300-degree oven for six to eight hours or overnight. It will form a dark skin over the top, which you can take off and discard before adding milk and eggs.
1/2 cup butter (soft)
1 1/4 cup sugar
1/2 cup buttermilk
1 cup sour cream
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
4 cups flour
Cream butter and sugar. Add eggs, vanilla and salt and beat until light and fluffy. Add rest of ingredients. Chill well. Take a teaspoonful of dough and roll in a long thin roll on lightly-floured board.
Shape into a figure eight. Bake on ungreased cookie sheet at 425-degrees for eight to 10 minutes.
1 cup butter
1 1/2 cups sugar
2 1/2 cups flour
7 tablespoons water
Cream butter and sugar. Add eggs and mix well. Add flour and water and mix.
Leave in a double electric iron until they are golden brown and cool before storing.
Contact Kriss Nelson at email@example.com.
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