|When Last We Met
The monthly meeting was held
on Sunday, September 16th and was attended by 27 adults and 6 children.
Fellowship hour began at 4:00, during which time refreshments were served.
At 5:00 pm the meal was proceeded by My Country Tis of Thee, DuGamla,
and the Swedish table grace - I Jesu Namn. We then sang
Happy Birthday to Hans Thunander,Sue
Airth,Larry Leonardson, and Paul Hoden. The entree was a beautiful variety
of Open-face sandwiches, accompanying side dishes and a variety of desserts.
Larry Leonardson opened
the business meeting with Don Lundquist giving the Treasurer’s Report.
Don announced that the dues were due for the year 2000-20001. Many things
were mentioned in the business meeting. A motion was passed
to let us purchase 6 raffle tickets for $5. A nominating committee
was appointed, the members are: Leland Peterson, Hans Thunander, and Diane
Newlon. We recognized our new member, Robert Ballin and our visitor,
Alice Larson. Leland Peterson will be our representative with the
Swedish Consulate. Two good food sources were mentioned; Swedish
Limpa bread is available at the Bread Store in Chesapeake and Virginia
Beach. The International Food Store, located on Virginia Beach Blvd. has
lefsa, ligonberries and other Swedish delights. Don Lundquist,treasurer,
reported that we should all get the fall issue of the Swedish-American
Nellie Leonardson met
with the children for a workshop in creating snowflakes ornaments of clay.
The raffle was held,we
cleaned up and the meeting was over.
Merrie jo Milner
Queenís Compote Recipe
Sweden, any dish with equal amounts of raspberries and blueberries is called
ìthe queenísî jam, ice cream, parfait, etc. According
to Bo Svensén of the Swedish Academy, this name is not in honor
of any particular queen, past or present, but rather is an indication
of exceptional quality, an especially fine type of jam, ice cream, etc.
Even foodstuffs which contain neither blueberries nor raspberries are sometimes
given this title, such as drottningskorpar, a kind of Swedish biscotti
of extra good quality. Serves 6 to 8
2 cups water
1/4 cup granulated sugar
1 and 1/2 cup blueberries, fresh
1 and 1/2 cup raspberries, fresh
3 Tablespoons cornstarch
1/4 cup cold water
1 teaspoon granulated sugar
Bring the water and sugar to a boil. Add the berries and bring to a boil
again. Lower heat and cook slowly about five minutes.
Dissolve the cornstarch in the cold water and stir into the hot liquid.
Continue cooking, stirring constantly, for about three minutes, until slightly
thickened. Compote will still be quite liquid but will continue to thicken
as it cools.
the compote into a heat-proof ceramic serving dish and sprinkle the top
with sugar to prevent a skin from forming on the top of the compote. Chill
several hours. Can be made a day ahead and will keep in the refrigerator
for a couple of days.