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    I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. 

    Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

    I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)


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Riskrem

12/9/2015

 
The party’s over!

My mom’s birthday party was a success! We served over 100 guests. Thank goodness for my children, their partners and my grandchildren! My mother said, “so many people told me that I looked beautiful I was beginning to believe them!” She also said that if she lives to be 101 she doesn’t expect another party!  

Now it’s time for me to concentrate on preparations for our Christmas celebration. This week it’s up with the Christmas decorations! Today I am sharing another Norwegian recipe. I had thought about serving this at the birthday party, but decided I had enough food. I did take it to two potluck lunches last week and everyone liked it. This recipe was shared by Joyce Jorgenson, who got it from a Norwegian cookbook she purchased when visiting Norway.
 
Riskrem (rice cream):
3 cups rich milk
1/2 cup rice

Cook over medium heat until rice is very well cooked and pudding-like, use a heavy pan and watch closely stirring much of the time takes 15-20 minutes.

Add 1/2 generous cup sugar and 1 Tbsp vanilla, let stand until cool. Beat 1 pint (2 cups) heavy cream until peaks form then soak 1 package plain gelatin in 1/4 cup cold water, then add 1/4 cup boiling water, stir until dissolved, fold into the heavy whipped cream. Lastly fold in the rice, stirring occasionally so rice won’t settle, then chill until set. You can put into a bowl or individual dishes. Serve with sauce made from red raspberry jam heated with water to make a runny sauce. I used the following sauce:
 
Raspberry sauce:
1 10 oz. frozen raspberries, thawed, drain raspberries saving liquid, add water to reserved liquid to make one cup.
1 Tbsp cornstarch
dash of salt
2 tsp lemon juice

Combine all and cook until thick and clear, cool serve over rice cream. I received the Raspberry sauce recipe from my friend Pat Rose. She serves it over pound cake, which is delicious too.
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