My family always celebrated the holidays with a Swedish meal. I didn't have turkey for thanksgiving until I was 17. LOL

Here are a couple things that we had every Thanksgiving and Christmas.

SKORPOR

1 1/2 c. sugar
1/2 c shortening (or 1 stick margarine)
3 c. flour
1 c. chopped nuts (optional)
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk
1 egg

mix as for cake and bake 1 hour at 350 degrees. cut into strips and dry in slow oven, 300 degrees. bake one side then turn over.

SWEDISH MEATBALLS

1 c. fine bread crumbs
1/3 c. milk
1/4 c. minced onion
1 lb. ground beef
1 egg slightly beaten
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. nutmeg
2 T. oleo
2 tsp. flour
1 c. hot water
1/2 c. milk
1/2 c. cream

Soak bread crumbs in 1/3 cup milk; add onion, meat, eggs and seasonings. Mix thoroughly. Shape in 1 inch balls. Saute in oleo in skillet until lightly browned on all sides. Remove meat. Add flour to skillet; blend. Add 1 boullion cube, 1/2 c. milk; add cream. Cook and stir over medium heat until sauce thickens. Add meatballs; cover and simmer 15 minutes.

OSTKAKA (milk curd pudding)

2 gal. sweet raw milk
3/4 c. flour
1 rennet tablet dissolved in 2 T. lukewarm water
4 eggs
1 c. sugar
3 c. cream (may use 2 pt. half and half and 1/2 pt. whipping cream)
pinch of salt
1 tsp. vanilla

Heat the milk to lukewarm; stir constantly. Sift in the flour; stir constantly. Stir in the dissolved rennet. Keep stirring until it begins to thicken, then set aside. Beat the eggs until light; add sugar and cream. Add salt and flavoring. Strain the milk and flour mixture. (The milk will form curds. After most of the liquid has been taken from the curds by dipping, thoroughly drain the curds in a fine colander.) Stir the curds into the egg mixture. Bake in a slow oven 350 degrees an hour or less (until lightly browned and a straw comes out clean). Top with whipped cream and jam or fruit compote (it's traditionally topped with lingon berries, though they are hard to find in the U.S).