Lindgren Family Recipes - Karen Louise Lindgren Bradford - 1

In Sweden, The "Smorgasbord" is a traditional prelude to a several-course Swedish meal. In America, we have altered it somewhat to suit our lesser appetites, as we serve it as a main course, followed by dessert and coffee.

We may be as lavish as we wish in regard to the dishes adorning our smorgasbord. As little as 15 or as many as 50 varieties may be used, but here are a few musts that do belong to make it authentic - herring in at least two ways, one or more cold, sliced meats, jellied veal, three to five salads, stuffed eggs celery hearts, several kinds of cheese, and three or more hot dishes including tiny meat balls "Kottbullar".

The following will give you a more detailed list to be used on more elaborate occasions:
Rye "limpa" Bread                       Pickled Herring
Rye King or Rye Krisp                Brown Beans
Cream Cheese Balls                    Meatballs
Au Grautin Potatoes or               Potato salad
Pickled Cucumbers                      Pickled Beets
Pickled onions                           Radish roses
Ripe olives                                Stuffed celery
Carrot strips                              Sausage Tidbits
Stuffed eggs                              Potato Sausage
Tomato Aspic                            Rice Pudding
Several molded salads.

For a pretty table have salads that have a different colored base....i.e. strawberry, lemon, lime, orange, etc.
Cold sliced Roast meats - beef, ham, turkey                  

Donated from Karen Louise Lindgren Bradford.

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