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Midsummer Feasting--the Scandinavian Way |
| Section: LIFE / FOOD |
| Author: Eloise Paananen |
| Publication: The world & I online |
| Issue Date: 6/1/1991 |
| Size: 832 Words, 5,126 Characters |
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Of all the ethnic cooking styles in America today, perhaps the most friendly, healthful, and versatile come from the Scandinavian countries. There is a certain heartwarming conviviality associated with foods prepared in traditional ways and arranged on the popular smorgasbord table. In Minnesota and Florida, New England and the Northwest, from California to the Midwest, thousands of American Scandinavians carry on their traditional mid-June celebrations with costumed dancers, choruses, fiddlers and accordionists, tall tales, prayers, and delicious dining.
As with other ethnic groups who braved the Atlantic crossing in steerage,...
. . .
...rranged on a platter with capers, chopped hard-boiled eggs, finely chopped onion, sliced lemons and dill sprigs make a tasty and artistic display. A tip on keeping dill fresh: Snip off the flowery parts, toss out the stems, and place the frilly dill in an empty margarine carton. Sprinkle water over the dill, close the carton, and place it in the refrigerator. The dill will last several weeks.
(647 of 5,126 characters)
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