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What's Cookin'

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What's Cookin' - Page Text Content

BC: In loving memory of | Charlotte Nicoline Winberg Jensen Leslie Norman Jensen

FC: Charlotte's Best Recipes | What's Cookin'

1: Food & Family | It all began with the courtship between 16-year-old Charlotte Winberg and her 21-year-old beau, Leslie Jensen. I'm not sure if Charlotte was into cooking and baking when she was a teenager, but it became one of her passions as she grew older. She loved much, and to show her love, she showered everyone with food. You will find a few of her favorite recipes in this book along with a little family history. Enjoy! | 1931 | 1934

2: Cover the following fruit with water and soak overnight. 1 cup raisins 2 cups prunes 1 cup dried apricots In the morning, simmer fruit until tender. | Fruit Soup (Sweet Soup) | Early Years | In another pan place 2 quarts hot water and 1 cup of pearl tapioca. Cook until clear, stirring constantly over low heat. Add 1 1/2 c ups sugar 2 cups grape juice 2 cups orange juice Bit of cinnamon Cooked fruit 1/2 cup red wine (optional) | Charlotte frequently had a pot of fruit soup on the stove on cold mornings. It became a family favorite. | 1933 With Charlotte's mother

3: Wedding October 19, 1935 St. John's Lutheran Church Mound, MN Rev. Harold Carlson officiated. This was Harold's first wedding, happening shortly after he married Florence. The two couples would become good friends. | 1936 | The porch was later winterized and the little house became the home to a growing family plus Charlotte's mother, Christine Winberg Gustafson, who was called "Ma" by her grandchildren. | First house

4: 1940 Carol | 1942 John | 1947 Mary | 1949 Paul "Ma"

5: Lefse | 5 pounds russet potatoes - boil without salt Peel the cooked potatoes and put through a potato ricer To the warm potatoes, add 1/2 cup whipping cream 1 stick margarine 1 tablespoon salt CHILL OVERNIGHT To the chilled potatoes, add 3 1/2 cups flour. Keep dough chilled. Roll very thin with a grooved rolling pin to a size that will fit on griddle. Fry on hot griddle. Use a long wooden stick to aid in turning lefse. Charlotte always recommends that you roll lefse out on a well floured dish cloth. Fold cooled lefse into pie shape (1/6 or 1/8 of circle). Refrigerate if to be eaten soon, otherwise freeze. | For many years, "Ma" was the official lefse maker in the family. She would not only make lefse for the family, she would also make it for the local grocery store. Every Christmas, she would make a 1,000 or more lefse. "Ma" lived in a tiny house no larger than a shed with no running water. She was a proud Norwegian immigrant who had found a way to make a few extra dollars. Charlotte took up lefse making only when her mother could no longer do it. | Charlotte's mother Christine Winberg Gustafson

6: Homes | Cy's Rhubarb Pie 3 cups rhubarb 1 cup white sugar 1/2 cup brown sugar 3 tablespoons flour 3 eggs, slightly beaten 1 1/2 tablespoon orange juice 1/2 teaspoon orange rind 1/2 teaspoon nutmeg Put in pie crust and bake for 15 minutes at 400 degrees. Then bake at 350. (Charlotte left out the amount of time, so you will have to do what she did - experiment!) Everyone liked this pie best when it failed - instead of custard there would be a wonderful, gooey caramel layer beneath the rhubarb. | Cy's Rhubarb Pie | Ruth Auld's Pie Crust Mix together 3 cups flour 1 1/2 cups Crisco 1 teaspoon salt 1 egg, slightly beaten 1 tablespoon vinegar 5 tablespoons water Divide into four and roll each into circle. Place in pie pan. Makes 4 crusts | 1949 with cousins Tedd & Bruce

7: The original little house was bursting at the seams, but it was a happy place. Charlotte loved to entertain and often filled the house with people. In 1955 they finally sold the house. | A new home in the neighborhood was purchased - with an inside bathroom! It was small, with only 2 bedrooms, but it felt spacious. And Charlotte continued to fill it with people she could feed. | Summers were spent at Shady Rest Resort on Round Lake. Helping to run a resort did not stop Charlotte from baking. Home-made cake, fresh rhubarb pie, doughnuts and gooey caramel rolls kept family and resort guests happy. | 1953

8: Scandinavian Cookies | San Bakkels Cream 1 pound butter 2 cups sugar Add 1 well beaten egg 1 teaspoon Almond flavoring Pinch of salt 4.5 cups unsifted flour Press into San Bakkels tins and bake in moderate oven (325-350 degrees) for 12 to 15 minutes. Cool and take out of tins. | MOM'S FAVORITE! | Christmas | Fattigman Beat until thick 4 egg whites 12 egg yolks Pinch of salt Mix in 1/2 Cup sugar 3/4 cup cream 4 cups flour Add and mix well 1 teaspoon ground cardamom seed Roll out paper thin on floured board. Cut into diamond shapes and cut a slit in center of each. Pull each corner through the slit. Deep fat fry in 2 pounds of lard. | Christmas Eve dinner always started with fattigman and a small glass of wine. It ended with rice pudding and a huge tray of cookies.

9: Christmas 1958 | Christmas was a magical time. Both Charlotte and Les loved to decorate their home inside and out. And both loved all the goodies of a Scandinavian Christmas - lefse and lutefisk, Julegage, and cookies galore! | After a big, traditional Christmas Eve dinner, the family would attend the 11 p.m. service at St. John's Lutheran Church in Mound. And after church, the house would be filled to overflowing with people helping eat all those cookies Charlotte loved to bake. | 1960

10: Ingredients 1 cup sugar 1 lemon juice and rind 3 tablespoons cornstarch 1 1/2 cup boiling water 3 eggs, separated 2 tablespoons butter | Directions Mix cornstarch, sugar and water and cook 10 minutes. Add egg yolks, lemon and butter and cook 2 minutes. Put in baked pie crust. Beat egg whites until foamy. Gradually add sugar, beating well after each addition. Beat until firm peaks form. Spread on lemon filling. Bake in a 350 degree oven for 12-15 minutes or until lightly browned. | Ma's Lemon Meringue Pie | 25 years + | 1960 with exchange student Peter Schappi of Switzerland

11: 1961 | Les and Char celebrated their 25th with the renewing of their vows and dinner with close friends Rev. Harold and Florence Carlson. Later, other friends threw a party for them. Charlotte and Les both loved a good party! | 1963

12: 1965 | 1968 | 1972 | Times are changing. By 1968, all four children had left home. By 1972, all were married, and some grandchildren had been added to the mix. Now there were even more people for Charlotte to love and feed!

13: Chicken and such | Napa Valley Chicken 3 pounds chicken parts Seasoned flour 1 cup catsup 1/2 cup red wine 1/3 cup water 2 tablespoons lemon juice 1 tablespoon Worcestershire sauce 1 medium onion, chopped Directions Coat chicken pieces with flour and brown in oil. Place browned chicken in a 2 quart casserole. Add remaining ingredients to pan used for browning chicken. Bring to a boil, and then pour over chicken. Bake in a 325 degree oven for 1 1/4 hours, or until tender. | Mock Chicken Legs 1 pounds cubed pork (1 1/2 inches) 1 pound cubed veal (1 1/2 inches) Flour Milk Cracker crumbs (season as desired) Directions Alternate veal & pork cubes on skewer. Roll each skewer in flour and cover completely. Roll skewer in milk. Now roll skewers in cracker crumbs and cover completely Place the breaded skewers in a frying pan with oil and brown both sides. Arrange on an ungreased baking sheet. Bake at 350 for 15-20 minutes or until no pink remains

14: 40 & More | 1978 | 1976 | 1975 Celebrating 40 years

15: Christmas Toffee | Ingredients 1 cup butter 1 cup sugar 1 tablespoon white corn syrup 3 tablespoons water 1 1/2 cup chopped nuts 1 6 ounce package chocolate chips | Directions Melt butter in 2 quart sauce pan. Stir in sugar gradually. Add syrup and water. Cook over moderate heat, stirring occasionally to 290 degrees on candy thermometer or until a little in cold water becomes very brittle. Add 1 cup nuts and cook 3 minutes more, stirring constantly. Pour into buttered 9 inch pan. When cold remove from pan. Melt chocolate over hot water. Spread 1/2 chocolate on one side of toffee and sprinkle with nuts.. Allow to set for a minute or so. Flip toffee over on waxed paper and spread other side with chocolate and sprinkle with nuts. Break into small pieces.

16: Baked Rice Pudding | Ingredients | Directions Preheat oven to 350 degrees. Heat rice and water to boiling. Cover and cook 15 minutes. Then add milk and cream to rice . Cover and simmer 20minutes. In a small bowl beat egg yolks. Stir in a small amount of rice, then add yolks to remaining rice. Stir in sugar, raisins, vanilla, spices, and beaten egg whites. Bake in a buttered 1 1/2 quart baking dish set in 13 x 9 inch pan with 1/4 inch of water. Bake 35-45 minutes. | 3/4 cup long-grained rice 1 1/2 cup water 3 cups milk 1 1/2 cups cream 5 large eggs, separated | 1/2 cup sugar 1 1/2 teaspoon vanilla 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup raisins, soaked | 1982

17: 1985 50th Wedding Anniversary | 1989 On the road - Charlotte and Les loved their motor home and would take off every winter for 6 weeks to tour. Their trips took them all over, but they always found people to visit or play cards with. Even in an RV, Charlotte was known to whip up a meal to entertain company.

18: Woman Lake | Almond Swedish Rusks 1 cup sugar 1/2 tsp salt 3 eggs 1 teaspoon soda 1 cup ground almonds 1/3 cup sour cream or buttermilk 1 teaspoon almond extract 3 cups flour Directions Mix all ingredients together in a large bowl. If batter is too sticky, add more flour. Make two long rolls and place them on a cookie sheet. Bake 45 minutes at 300 degrees until light brown. Cut into 1/2 inch slices and place on cookie sheets. Bake at 175 degrees for 45 minutes. | Swedish Rusks and Cookies | Swedish Cookies 1/2 cup shortening, part butter 1/2 cup sugar 3/4 cup sifted flour 1/4 cup ground coconut 1/4 teaspoon baking soda 1/4 teaspoon baking powder Directions Roll into balls and press with glass coated with sugar. Bake at 350 degrees. (No time given, so you will need to experiment.)

19: The grandkids knew where to look for the stashes of Grandma's licorice and Grandpa's spice drops. No one could ever complain of going hungry at the lake since Charlotte was always cooking or baking. And no one could ever complain of lacking hugs. | After Charlotte and Les sold the resort in 1971, they tried camping for one summer, but a place on the lake beckoned. They bought a cabin on Woman Lake which became their new haven. They soon found a neighborhood full of people to enjoy and feed. Home-made doughnuts and Swedish rusks were almost always available for an impromptu cup of coffee. | 1986 | 1985 Knotty Knoll 4th of July parade

20: Charlotte | Mom | Grandma | Char

21: From one of Charlotte's Cookbook

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  • By: Mary T.
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  • Title: What's Cookin'
  • Mom & Dad Memorial cookbook
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  • Published: over 5 years ago