Grandma's Christmas Eve Rice Porridge:

• 1 cup washed rice (I happen to use Uncle Ben's)
• 1 cup boiling water (actively boiling - not just very hot)
• 1 qt rich milk

Combine ingreduents and simmer gently one and a half hours.

Add:
1 can (regular size) eveporated milke little by little as mixture thickens -

Simmer combined ingredients until the whole mixture thickens -

Serve topped with pat of butter, sugar and cinnamon.

This is traditional as appetizer for the Christmas Eve pork roast dinner.

Norwegian Meatballs

Mix in a bowl:

• 1lb ground beef
• 1 egg
• 1 cup milk
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1-2 teaspoon mustard

Mix well, it will become very slick.

Then add:

2 tablespoons flour, if more needed just add little by little.

Add salt and pepper to your liking.

The dough shall be so "dry" that you can form the cakes in your hand.

Use a tablespoon, dip it in cold water, take a spoon of the dough into your left hand and shape it into a nice round ball. Put it in the skillet, (preheat very warm with melted margarine.) and press the cake a little flat with a fork. You'll get a little striped pattern. Cook until it is dark brown and turn it over, cook until dark brown on this side, too. Transfer into a casserole.

When you are done with all the dough, have some water in the skillet and let it boil for a few seconds, and pour this over the meatballs. This will make the gravy.

Slice one onion and fry it brown and delicious, take a little gravy browning over the onion, to make it look nice. Let it simmer for about 15 min. together with the meatballs.

This will serve 3-4 people, depending on how hungrey they are.

Serve with boiled potatoes and vegetables, like green beans or carrots.

Add Lingonberry jam to it, and make it the perfect dinner.

• 1 bag of Yellow Peas (18oz)
• 2 Leeks or Onions
• 1 Fresh pork shank
• Salt             

Leave the peas in water over nigth for swelling.

Next day, put on fresh water, cover the peas well. Add the shank and onions/leeks.

Let it come to a boil, simmer for about 2 hours, until the meat is ready to go off the bone.

Take the shank out, cut the meat in small pieces and put it back into the skillet. Add salt to your liking. Heat again and ready to serve with "Mor's Flatbread".

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