Swedish-American Society 
Newsletter, October, 2001 Edition

President: Larry Leonardson 721-6827

Sunday, 0ctober 21, 2000
Ruritan Club, Witchduck Road


3:00  Doors open and setup; Sue Arith and Sandy McGregor will setup for the meeting and meal.  Bob Olson will set up the beverage table.
4:00  Fellowship Hour: Club provides the soft drinks, beer & wine but depends on the membership for the hors d'oeuvres (cheese, crackers, nuts, etc.).
5:00  Du Gamla, My Country Tis of Thee and I Jesu Namn.
DINING: The annual Boston Butts Bar-B-Q will be prepared by the Melendy’s.  We will depend upon pot luck for the complementary baked beans, potato salads and other delectables, including breads and desserts and hope that our luck will equal the spread we had last time for the astonishing variety of open-faced sandwiches.
DUES accepted of $15 per person or
$30 per family this month and next for the year 2002.
SWEDISH CALENDARS for 2002 will also be sold by the Treasurer for $9.00, which will also mean a modest contribution to the treasury.

5:45  Business Meeting.
      -Treasurer's report
      -Nominations of Officers for 2002 include
      -The floor will be open for further           nominations.
      -Other Business
6:00  Sing Along with Swedish from our Song Book. 
6:45  Raffle with Diane Newlon made possible by gifts from the members, and very important in keeping our Treasurer from attacks of anxiety!
7:00  Hälsa Dem Där Hemma and clearing tables and stacking chairs.

PROGRAM  NOTESFOOD:  FOOD:  Bring your favorite cookout meats, usually hamburgers, steaks, hot dogs, kielbasa, lamb chops, or whatever your favorite is.
 Members should also bring along chairs if they wish as this is an outside meeting. Traditional Swedish dishes for a summer picnic always include baked beans, potato salad and cole slaw or carrot salad, but no individuals have been asked to bring specific items this time.  Desserts will also be welcome.


President - Larry Leonardson 721-6827 
Vice President - Bentley Anderson 
Acting Secretary - Merrie Jo Milner 
Treasurer - Don Lundquist 
Newsletter Editor - Nellie Leonardson 
Web Master-Larry Leonardson 


PRESIDENT              Bentley Anderson
VICE-PRESIDENT     Glenn Gerdin
TREASURER             Donald Lundquist
SECRETARY             Edward Unser
ASST. SECRETARY   Merrie Jo Milner
RAFFLE MASTER      Diane Newlon
WEB MASTER           Larry Leonardson
If coming from the peninsula, take I-64 across the Hampton Roads Bridge Tunnel, follow 64 to 264 East (144). Follow 264 to the Witchduck Road exit, after exiting, turn left onto Witchduck Road. About 1/4 to ½ mile is Ruritan Drive (fire station light is there). Turn left on Ruritan, go the end of the street, building is on the left 

As this newsletter goes to print, Nellie is unsure that she will be able to attend as she has to go on an Oceanographic research cruise that morning until sometime in the afternoon.  Supplies will be sent in so that someone else can work with the kids. If anyone can volunteer to do the crafts with the children, please contact Nellie at 721-6827 before the meeting. 

As much as we would love to continue to send newsletters, I have to do some pruning. If there is a date beside your name on the mailng label then you have not paid membership dues and will no longer receive a newsletter. We would love to see all of you again so “come on down” for Midsömmar and rejoin our local club!

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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 magazine. 
 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.

                               Respectfully submitted,
                                        Merrie jo Milner 

Queenís Compote Recipe
     In 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 or frozen 
1 and 1/2 cup raspberries, fresh or frozen 
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. 
     Pour 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. 

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