Lögberg-Heimskringla - 16.12.1994, Blaðsíða 7

t’s great to get
back to the kit-
chen table and be
able to write again
to you good peo-
ple out there. I have been
layed up for about three
weeks, from Angio-plasty of
an artery in the heart. In
August of 1993, I had this
done to open this same arteiy,
which worked for a year. This
time it was necessary to add a
stainless steel wire coil to hold
it open, which is called a
Stent. I jokingly say that Rose
Marie and I have been in the
hands of Providence, which is
the name of our hospital, they
specialize in heart tune-ups.
We are very fortunate to have
excellent doctors to keep us
going and give us a few more
years of the good life.
November 24th is Turkey
Day in the U.S., with football,
parades and a day to give
thanks for the bounty of the
harvest. Canadians celebrated
their Thanksgiving Day on
October lOth, which I assume
is the same as in the U.S., but
only earlier. This is a time for
the five F’s — Food, Family,
Friend, Fun and Fellowship.
Today we will be putting
together some Icelandic dish-
es, which are a favourite of my
family. The techniques of
these dishes, I learned in
Iceland from a very good
friend Thóra Margeirsson.
eg of Lamb: have your
butcher remove the
bone and tie up with
butchers string; about 2 hrs.
before dinner is to be served,
rub the outside of the roast
with lemon juice, salt and
pepper, put in an uncovered
roaster, insert a meat ther-
mometer, put in a pre-heated
350° oven, cook till ther-
mometer reaches 175° (well
done); take out of the oven,
put on a meat platter, cover
loosely with a piece of foil and
rest 10 minutes before carving.
Sugared Potatoes: use
small round white or
red potatoes (about 2
per person); boil in their jack-
ets for approximately 15 min-
utes, check with a fork to
make sure they are done,
drain in a colander, let cool
for a few minutes, remove the
jackets, set aside; in a frying
pan put 4 tbsp. butter, on
medium heat melt butter, add
two pinches of salt and
enough white sugar till you
have a sugary peanut butter
consistency, keep stirring till
the sugar starts to tum a dark
brown, when all the sugar has
tumed dark, add the potatoes
and stir in the sugar mixture,
tuming over and over till all is
coated; pour in a serving
bowl, its ready for the table.
(Note: canned Irish potatoes
can be used, dry them well.
because if wet the sugar
doesn’t stick, warm in the
microwave oven before
adding to sugar).
eas and Carrots: I rec-
ommend frozen peas
and carrots, as they
have better flavour; cook per
package instructions.
weet and Sour Red
Cabbage: this can be
purchased in most large
supermarkets; serve cold.
int Jelly: I recom-
mend the jelly rather
than the sauce; put
on your plate and eat with the
meat.
ight Rye Bread: this
may not be available in
all areas, so any type rye
bread will work, like Swedish
or Orange Rye.
ce cream: a small dish of
vanilla with a crisp cook-
ie, tops off the meal with a
cup of coffee.
ARBORG m>
We have available for sale various home-made lcelandic food
These are:
Lifrapylsa
Hangikjöt - leg & shoulder
Lamb - legs, shoulders, etc.
Harðfiskur & Skyr
Slátur
Rúllupylsa -
flank & shoulder
Lamb Flanks
All products are subject to availability from our suppliers.
If you require any product please notify us and we will try to either make or obtain the products you require
For further information contact: Arborg IGA , Box 1120, Arborg, Man., ROC 0A0
Phone: (204) 376-5339 Fax: (204) 376-5398
Ask for Archie or Hermann Palsson

For shipping purposes, product will be frozen fresh and ready to cook.
Pick-up of product is advised if at all possible as shipping is relatively expensive.