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Har du Hørt-continued

(Continued from page 2)

ery was wonderful, the food was good, and the people were very nice.  Their basic German lessons came in handy in places where people spoke no English.  Also, quite a few words in German are the same or similar as words in Norwegian, so that helped some.  Just be careful after a meal when you ask for the check.  If you use the Norwegian word for the bill, instead of the German one, you might end up with your dry cleaning and not what you owed for the food!  A small propeller driven commuter plane through the Alps to Amsterdam for the trip home made the final day "interesting".

Gene and Tordis Kaczmarek spent the Memorial Day weekend in Fort Wayne, Indiana. Tordis's grandson, Eric Dutkiewicz, graduated from high school and the ceremony was held in a very large sports arena called the Coliseum. Tordis's daughter, Denise, and another grandson, Trent, flew in from Plano, Texas, for the occasion. The celebration continued through the weekend. Eric will enroll at Ball State University in Muncie, Indiana, in the fall and study journalism. We wish him all the best on his future endeavors!

Festival of Cultures
In recent years, the Village of Skokie and the Skokie Park District have hosted an annual Festival of Cultures. Unfortunately, for us, the dates have coincided with the weekend celebration of Syttende Mai.  However, this year the Festival was held on May 22nd and 23rd. Lois and Les Amack worked the show this year along

with Karen and Guri Sherman. They passed out literature and talked up the Sons of Norway and related organizations. There were thousands of people in attendance even though the weather was horrible. Many of the other ethnic groups presented entertainment through their ethnic music and dance. Perhaps next year we might enter this festival with a little preparation if only it doesn't fall on the Syttende Mai weekend.

We're almost 95 years old!
Next April, Skjold will celebrate its 95th birthday. The anniversary committee has begun planning this event - we are trying to coordinate it with the 5th District Board Meeting and shooting for April 16th, 2005 at a nearby banquet hall. Further details will follow in future Skjold News.

Everyone loves a raffle!
At each lodge meeting we raffle items purchased by the lodge, along with items donated by members.  We could use more donations to Skjold's raffle.  A good guideline is to donate an item of $5.00 or more in value that is something you would like to win yourself.  The money from the raffle helps pay the rent and miscellaneous expenses.  Please contribute to the raffle if you can.

Cultural Corner by Jon Satrum

Many of us think of rømmegrøt as something we serve at Christmas, or certainly in the winter.  But for some Norwegians rømmegrøt is a dish that they serve at Midsommer.  When Carolyn and I traveled through the mountains of Norway one summer we found rømmegrøt  served at many of the wayside stops and Norwegian travelers eating it as their noon meal.  Following is a recipe from the Sons of Norway web site.  In the June issue of "Viking" you learned that the following is really a recipe for "fløtegrøt" as it doesn't use sour cream.

Norwegian Christmas Recipe
Rømmegrøt
This delightful and easy dish is a staple of the
Norwegian holiday season.
2 sticks butter
1 cup flour
5 cups milk, preferably whole milk
3/4 cup sugar
1/4 tsp salt

Melt butter in heavy kettle. Add flour. Cook
and stir until well blended. Add milk. Cook
and stir until thick. Add the sugar and salt. To
serve, sprinkle with sugar and cinnamon and
enjoy!
My family served rømmegrøt on a deep plate, instead of in a bowl, with extra butter in the center of the grøt.

A MIX (say it isn't so)!

Yes you can "cheat".
For those who haven't tried it, a packaged mix of rømmegrøt by "Toro" is available from many Scandinavian shops.  It is pretty good (you can also use fat free sour cream and skim milk and it is still pretty good). It takes about 20 minutes total cooking time.
There are so many wonderful Norwegian foods. If you have favorite recipes you would like to share, please let us know.

From scratch or from a mix, this traditional grøt is always popular.

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