Recipe
MisVic	My mother's family is from Kristiansund, N. and my grandmother used to make something I remember as being called boll. I've no idea how to spell it. But it was a concoction of minced meat and or fish and potatoes mixed together, rolled into fist sized balls , simmered in water and served with bacon drippings. They were especially great the next day sliced and fried in butter for breakfast. I remember having it in Norway as a child on the family farm and my grandmother preparing it when she visited us in Chicago. Does anyone know anything about this? I'd love to taste this once again. Victoria
Brining	Possibly [url="http://www.sofn.com/norwegianculture/recipes/RawPotatoDumplings.html"]RAW POTATO DUMPLINGS (KLUBB, KUMLE, KUMPE)[/url] This recipe [url="http://www.sofn.com/norwegianculture/recipes/PotatoDumplingsBacon.html"]Click Here[/url] on the same site sounds like what you are looking for although it isn't very "exact". If you do a search on norwegian potato dumpling recipe you will find lots of sites with recipes. The ones I found with meat used ham but you could probably substitute fish. You will probably have to experiment to find the right taste :) Carla
Hopkins	You might try checking the archives of the Norway-List mailing list group on Rootsweb. They usually have members who are interested in recipes and through the years they've discussed many of them - http://www.rootsweb.com/~norway/NorwayList.htm http://lists.rootsweb.com/index/intl/NOR/NORWAY.html
jwiborg	This famous norwegian dish has a lot of different names, depending on where in Norway you live... [:)] [img]http://www.billedarkiv.no/ofk/250x327/AN197%20raspeball%200904.jpg[/img] Trøndelag: Klubb, kløbb West coast: Raspeball South coast: Sørlandskompe, kompe Komle, Kumle, potetball and ball are also local variants of the same thing... In Kristiansund she would probably say Raspeball, pronounced Raspe ball, or just ball... 4 portions of Raspeball: Ca 750 grams raw potatoes Ca 300 grams boiled potatoes Ca 0.3 liter Barley flour 2 tablespoons Wheat flour 1 teaspoon salt Some or all of the boiled potatoes may be replaced with raw potatoes. After all, the main ingredients in this dish are raw potatoes and barley flour. It has to be Barley! 1. Grate the raw potatoes and blend with the boiled potatoes, barley flour, wheat flour and salt until a proper consistency. 2. Bring salted water to a boil. 3. Create the raspeball with a tablespoon, and place them into the boiled water (Note: The water has to boil before you put them there). The tablespoon can be dipped into cold water between every raspeball, and make them as smooth as possible. Tennis ball size or smaller. 4. Let them boil for 30-40 minutes. Serve with boiled (& mashed) rutabagas and fried bacon. "Duppe" and syrup is also something which goes with the Raspeball, especially in Trøndelag. "Duppe" is a white (or brown) thick gravy/sauce, made of milk og wheat flour. If you've made bacon, you can use the fat from the pan, add 0.3 liter of whole milk and 1 tablespoon of wheat flour, and let it boil for 5 minutes, and serve! Add some norwegian brown cheese to make the brown gravy variant... [:)] A lot of recipe variants can be found [url="http://www.contrazt.no/komlamed/oppskrifter.html"]here[/url] [;)] Jan Peter