Homegrown Norwegian and Italian Recipes Edited by Emily Monroy Rommegrot (Norwegian pudding) 1 qt. thick cream 1-1/4 cups flour 2 cups milk 1 cup sugar 1 tablespoon ground cinnamon Pour cream into a heavy saucepan and heat until it starts to boil. Sift in 3/4 cup of the flour and whip with a wire whisk. Keep beating after the 3/4 cup of flour is all in, until the butter starts to come out of the cream. Then remove from the heat. Take a ladle and take off the butter, and put it in another bowl. Keep stirring until all the butter comes out. Put the milk in another kettle and heat to boiling. Sift 1/2 cup flour into the milk while beating. Continue beating until mixture is thick like pudding. Remove it from the heat, add it to the cream mixture, and beat with a wire whisk until smooth and well blended. Pour into a 2-quart baking dish. Smooth out the top and sprinkle the cinnamon and sugar on top. Pour the butter you saved over the top. Serve warm. This recipe was provided to me courtesy of my mother. Pasta with Pepper and Tuna (Italian) Salt Pasta Garlic Olive oil Jar of crushed red peppers 80-gram can of tuna (preferably packed in water, though oil will do) Serves 1 Bring pot of salted water to boil and add 1 cup of pasta. Cook for 6 to 8 minutes. While pasta is cooking, press 1 clove of garlic into dish. Add 2 tablespoons of olive oil and 1 teaspoon of pepper. Drain tuna and add to dish. Once pasta is finished cooking, drain and mix with other ingredients. Enjoy! Thanks to my father for giving me this recipe. This website: Copyright © 2003 Dream World Media, LLC. / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.