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Continuing the history of Kansas ethnic recipes from the 1961 Centennial Cookbook, the next group that had an influence on our Kansas heritage were the Scandinavian people. The Swedes contributed more than the Danes or the Norwegians. In the 1890 census there were 17,096 Swedish born residents, 3,136 Danish born and only 1,789 Norwegians.
The first Swedes settled in Blue Valley near Cleburn in 1855. Their settlement was called Maria Dahl (Mary’s valley). They established the Maridahl Church and Children’s Home. These continued in existence until 1960 when the building of Tuttle Creek forced their relocation.
One of the largest communities and the one we know best was Lindsborg. It was settled in 1863 and has become a cultural center for Swedes. The world famous Holy Week performance of the Messiah has been an annual event since 1882.
In 1855 the first Danish immigrants settled in Marshall County near Marysville. However, the only community that has maintained a nation identity is Denmark in Lincoln County. An active program in their church, a summer school, and dancing is conducted in Danish.
The Norwegians formed a colony and established a church in Greenwood County in Eureka, but they were too few in number to retain their national distinction long in the melting pot of Kansas.
Many Swedish communities have an annual “smorgasbord” to which the public is invited. (The word literally means “butter-goose-bread”. These are usually lavish affairs with very decorated meats and salads. A recipe not likely to be served today is --
Smoked Beef Tongue.
Place a 3-4 lb. beef tongue in a large kettle and add enough boiling water to cover. Cover and simmer 3-4 hours or until tender. When done, slit skin on underside and peel off. Return tongue to liquid to complete cooling. Drain and chill in refrigerator. Cut into thin slices to serve.
And for my humm good recipe --Fan potatoes
10-12 long potatoes,
4 T. butter,
1 ˝ Tsp salt,
2 T. fine crumbs,
5 T. grated cheese
Wash and scrub potatoes. Pare and cut in thin slices without cutting all the way through the potato. Spread the slices fan fashion without breaking apart. Melt 2 T. butter in a shallow pan or baking dish. Lay potatoes in pan, sprinkle with salt and pepper and dot with the rest of the butter.
Bake in a hot oven (450). Baste several times with butter. When they are almost cooked and the edges are browning, sprinkle with crumbs and cheese. Continue to bake until the topping is lightly browned. (This sounds like it serves a lot.) Enjoy!!