Monday, June 24, 2013

Cute Cousins Photos!

Joan sent two photos that I want to share with you today! Enjoy.....

The photos appear to both have been taken in Trout Creek, and the first one is dated 1952.

From left to right
Front: Joan, Marie; Middle: Eugene, Ted, Roger and Ronnie;
Back: Davie and Steve



On the porch at Trout Creek: from left to right, Doris, Marie, Joan, Nancy and Cathy!


And here is one from Chicagoan Lake!

Left to right: Ruth Ann, Marie, Joan, Cathy, Janet Jean, Carol Susie with Paul in front

Thank you so much for sharing these, Joan. It is greatly appreciated!

Thursday, June 20, 2013

Grandpa Roberg's Sausage Recipes Updated

I received the following in an email today -- let us know if you try any of these and how it went! Norene has Grandma Teckla's recipe for potato sausage that we use each year at Christmas time.

From Mary Ann:

I sent this to my brother, Bud.  Thought you might be interested in these.  They were my grandpa Roberg's recipes when he had his butcher shop.  He sold the shop to the Bakers and gave them the recipes.  

My classmate, Jeannie Baker (the one who used to work part time at Baker's Store), sent me the recipe for grandpa's potato sausage and a couple of others.  The amounts are large, but they can be cut down.  Jeannie also said that she did make the potato sausage at one time but had a difficult time stuffing them.  She also said that if one makes patties of them and fries them, they turn out really good.  In fact, she said she likes them fried better.  She said her mom used to fry the leftovers.  Anyway, here's the recipes: 




POTATO SAUSAGE 
10 lbs. potatoes
6 1/4 lbs. ground pork and beef (1/2 and 1/2, not too lean)
1/2 cup salt (5 oz.)
2 TBS black pepper
2 TBS (scant) ground allspice
1/2 lb. onions (1 large & 1 small)
Grind meat and potatoes, mix well with other ingredients.

PORK SAUSAGE
15 lbs. pork
5 oz salt (1/2 cup)
1 1/4 oz pepper (5 Tbs.)
1/4 oz nutmeg (1 Tbs rounded)
1/4 oz sage (3 Tbs)
Optional:  1 TBSP garlic powder

BRATWURST
12 1/2 lbs. pork
12 1/2 lbs. beef
8 oz. bratwurst mix
1 oz salt
1/2 oz pepper
6 eggs
1 quart milk
(I have no idea what the heck bratwurst mix is)!!!!!  Anyway, one of these days, I'm going to try and make the potato sausage without stuffing them as I don't have a stuffer.  I'll try the patties fried.

Update:

Bud sent this re:  the bratwurst mix.

A lot of sites on the internet but the one with close tie near to home is the “Sheboygan Mix” by American Spice Company - As follows:

Friday, June 7, 2013

Lots and lots of information on the Internet!


From a small book,  found in books from Daisy Samuelson's house, "Swedish America, An Introduction" by Nils Hasselmo, I found this information:

One of the ads in Sweden about land in Minnesota for those emigrating from Sweden
There is more information about Nils Hasselmo here:


Swedish migration to America peaked between 1881 and 1890 when almost 325,000 emigrated.

12,105 left Dalarna, where the Lundwalls came from during that same period.

5,843 left Gävleborg County where the Ekquist family came from between 1881 and 1890.

Up until 1890, more than 3 times as many Swedish immigrants came from farms than from urban areas.

Swedish-American religious organizations included the Augustana Synod of the Lutheran Church, The Swedish Mission Covenant, Swedish Methodist and Baptist “conferences,” “Sedish” activities within the American Episcopal Church, the “Swedish” corps of the Salvation Army, and the Swedish Free Church.

I went to the internet and found the following:


Information of the Swedes in the Upper Peninsula can be found here:


For more background on the Upper Peninsula, go here:


Wikipedia has some fun information about the U.P. as well:


Princeton University has more information about the Finnish and Swedish in the U.P.:


Information on Copper Country Ghost Towns can be found here:


Ken Anderson grew up in the Upper Peninsula believing that pasties were a Swedish thing:


Another interesting article is about the Finnish people in the U.P.’


Part 1 of Ralph Hoaglund’s book that much of the early information on Homestead came from is also on line here.