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FareShare Gazette Recipes -- November 2001 - N's

 

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Norske Kroner (Norwegian Crowns)

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                      * Exported from MasterCook *
                     Norske Kroner (Norwegian Crowns)
Recipe By     :The United States Regional Cook Book; 1947 edition
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     hard-boiled eggs
  6                     egg yolks -- uncooked
     1/4      teaspoon  salt -- (1 mL)
     3/4           cup  sugar -- (175 mL)
  1 1/2           cups  butter -- (375 mL)
  3               cups  sifted flour -- (750 mL)
  1                     egg white -- slightly beaten
                        Coarsely broken loaf sugar
Force cooked egg yolks through a sieve. Cream with uncooked egg yolks, 
salt and sugar. Add butter and flour alternately, a little at a time. 
Cover and chill until stiff.
Roll dough into strips 1/2-inch (1.2 cm) in diameter and 5 inches (12 
cm) long. Shape into rings, crossing the ends.
Dip in egg white and in sugar and bake in a hot oven (400F/200C) for 8 
to 10 minutes.
Makes about 4 dozen cookies.
From the Minnesota Scandinavian Cook Book of Fine Old Recipes in The 
United States Regional Cook Book, 1947 edition; edited by Ruth 
Berolzheimer; published by Culinary Arts Institute, Chicago.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 21 November, 2001.
www.fareshare.net
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Per Serving (excluding unknown items): 107 Calories; 7g Fat (59.9% 
calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 
69mg Cholesterol; 80mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1 1/2 Fat; 0 Other Carbohydrates.

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