12 red potatoes (each about the size of a large egg) 2 cups white sauce (béchamel) * sugar salt * White sauce here is the same standard used in many cuisines. Peel potatoes and boil lightly salted water to which a little sugar is added. cook until tender, but still firm. Melt four tablespoons of butter, blend in four tablespoons of flour. When blended add two cups heated milk. Whisk over low heat until slightly thickened. Add salt. Place potatoes on a serving dish and gently pour the white sauce over them. Accompany with mustard sauce. Mustard Sauce: 1 cup prepared mustard (Dijon is best) 1/4 cup vegetable oil (or soy oil) 1 tablespoon sugar handful fresh dill, broken into small pieces Mix together all the ingredients and serve with potatoes.

2 cups rice 3 cups milk 1 cup water 1/4 cup sugar 1/2 pint heavy cream 2 tablespoons confectioner's sugar 2 or 3 drops almond essence 1/4 cup slivered almonds 1 cup fruit sauce ** ** You can use already prepared fruit sauce or make your own. In Norway, they use their own local lingonberries for the sauce. Cook the rice in the milk, water, and sugar until tender. Let cool. Whip the cream and the confectioner's sugar until light and fluffy. Mix the cooled rice, whipped cream, and almond essence. Place in serving dish. Dress with almond slivers and fruit sauce. You can use strawberries by crushing them, and cooking them with a little fruit juice and some corn flour to thicken. There's a lovely new cookbook put out by Time-Life books entitled, Time-Life Old-Fashioned Christmas Cookbook. It presents a cross section of traditional holiday fare from many countries and backgrounds -- including Norway. © Copyright 1996 Urban Desires