Amy Johnson, Svea 253 Cultural Leader, in the Spot
Amy Johnson was honored in the June 2016 edition of the Valhornet magazine by being highlighted in the Member to Know section. This article can be seen in our photo gallery. Amy Johnson is Svea 253 Cultural Director and Natural Resources Archaeologist for the State of Indiana. We are lucky to have her as a member and it was a wonderful article!
Svea 253 in the News!
The February and March 2016 meetings were reported by the Tribune Star of Terre Haute!
Copy and paste the following link to read the article: http://www.tribstar.com/community/swedish-heritage-events-planned-in-indianapolis/article_f48eef3a-3c39-5bb2-a00b-590ed598b920.htm
Kyrkogard - Marking Graves The Swedish Way
FEBRUARY 7: KYRKOGÅRD--MARKING GRAVES THE SWEDISH WAY
TIME: 3:00 PM
PLACE: LATVIAN COMMUNITY CENTER, 1008 WEST 64TH STREET, Indianapolis, Indiana.
FREE AND OPEN TO THE PUBLIC
The Swedish word kyrkogård means cemetery (literally "church yard"). We are honored to welcome guest speaker JEANNIE R. REGAN-DINIUS, Director of Special Initiatives for the Department of Natural Resources' Division of Historic Preservation and Archaeology. She will discuss Swedish and American cemeteries and burial practices, as well as Indiana's cemetery registry.
HOPING FOR A GREAT TURNOUT ON FEBRUARY 7 ~ COME AND JOIN OTHERS INTERESTED IN NORDIC-AMERICAN HERITAGE AND CULTURE !!!
In Generosity, Truth and Unity,
Jean Tygum, Chair, Svea #253-Indianapolis
Vasa Order of America
March Meeting moved to March 15, 2015
Because of winters storms, the March meeting of Svea # 253 has been moved to Sunday, March 15, 2015. The venue is the Latvian Community Center, 1008 West 64th Street, Indianapolis, Indiana 46260. Doors open at 1:00 pm for coffee and socializing. The meeting will begin at 2:00 pm, the program will be at 3:00 pm. and the refreshments will be served at 4:00 pm.
Svea 253 Library Form
Svea 253, Vasa Order Of America, has a new Library Form for the Svea 253 Members Scandinavian Lending Library. Please check out the form under "Newsletters" on this website. You may print out this Library Form from the Svea 253 page on District 8. Bring this form with you to meetings and submit it to the Library Administrator, Brenda Miller, Recording Secretary. Thank you. Joella Hultgren
Svea 253 now has a Facebook Page.
Kraftskiva held on August 3, 2014
The annual Kraftskiva fest was held on Sunday, August 3, 2014 at the Latvian Center in Indianapolis, Indiana. CHECK OUT THE PICTURES ON OUR GALLERY PAGE! More than 50 members, friends, and guests attended, and enjoyed a bountiful table of delicious food, the traditional crayfish, Ed Hultgren's homemade Aqvavit, and other beverages. Doug Krantz played the accordian, some folks danced, everyone sang the traditional Kraftskiva songs, and there were several games of Kubb. What a wonderful day!
Swedish Pea Soup and Pancake Supper
April 6, 2014: A Swedish Pea Soup and Pancake Supper will be held at the Latvian Center in Indianapolis, Indiana. Swedish Pea Soup, Ham, Bread and Cheese, Swedish Pancakes with Jam, and beverages.
Linnea Swigart's Favorite Recipes
Easy Swedish Glogg
2 parts apple juice
1 part grape juice
Sugar to taste
Put in a coffee pot to perk ½ hour. When serving, add vodka to the cups of those who want spirits.
1 can of beer
½ cup tomato juice
Dehydrated onion soup
Wrap ingredients in foil and bake three (3) hours at 350 degrees Fahrenheit or about six (6) hours at 250 degrees Fahrenheit.
3 pounds stew meat (cut in small pieces)
1 package dehydrated onion soup mix
2 cans mushroom soup
1 cup sauterne wine
Combine all ingredients. Bake in 350 degrees Fahrenheit oven, covered, for three (3) hours. Water may be added if gravy is too thick.
1 ½ to 2 pounds lean ground beef fried with one (1) large chopped onion, salt, pepper, and scant ¼ teaspoon red pepper. Boil one (1) small package elbow macaroni, drain, and combine with hamburger. Add 3 stalks cut celery, one (1) can drained corn, one (1) can drained peas, and one (1) can drained kidney beans. Add two (2) cans tomato soup, three (3) bouillon cubes, and one (1) can water. Bake 1 ½ hours at 350 degrees Fahrenheit.
1 pound unsalted butter at room temperature
2 ¼ cups sugar
¾ teaspoon almond extract
4 cups sifted flour
¼ teaspoon salt
Add sugar and almond extract to butter and blend. Add eggs (beaten). Work in flour gradually. Add salt. Force through cookie press into long lengths. Cut in 3 inches 4 inches sections and form S s and O s. Bake at 400 degrees Fahrenheit for 7 8 minutes.
Swedish Fruit Soup
(Soak 1/3 cup pearl tapioca overnight in six (6) cups water.)
Add: 1 cup pitted prunes
2/3 cup raisins
2/3 cup sugar
¼ teaspoon salt
½ tablespoon whole cloves
Cook together about ½ hour. Use the fruit juices in place of water and decrease sugar. Add two (2) tablespoons heaping cinnamon candy hearts, ½ cup lemon juice; add one (1) can peaches, one (1) can pears, one (1) can apricots, and one (1) can mandarin oranges. Let simmer five (5) minutes. Add one (1) package frozen thawed raspberries; simmer up to five (5) more minutes.
Dala Horse Sugar Cookies
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cardamon
1 cup shortening (unsalted or use butter)
1-1/2 cups sugar
2 well beaten eggs
1-1/2 teaspoons vanilla
Sift flour, measure, add baking powder, salt and cardamon; sift again.
Cream butter, add sugar gradually and continue to beat until light and fluffy. Add well beaten eggs and blend thoroughly, add vanilla.
Combine dry ingredients to the creamed mixture, blend well, then chill in bowl; cover bowl with plastic wrap.
Roll as thin as possible on very lightly floured board and cut with cookie cutter.
Place cookies on a greased baking sheet. Sprinkle with Pearl Sugar to have horses look like they have been in then snow. Bake at 400 degrees Fahrenheit oven for about 6 to 10 minutes. Test a few cookies first. Note: Try to arrange cutter in as many different ways and as close to one another as possible to get the maximum amount of cookies. This way less flour is used on the board which makes the cookies dry.
Bertha Arvidson's Oatmeal Cookies
Bertha Arvidson was a dear member of our lodge who passed on to a better place this spring. During our Midsommar, Jean Tyggum brought cookies made from Bertha's recipe, which we all found to be delicious. Very light, and crispy. Give these a try:
Bertha Arvidson's Oatmeal Cookies
2 cups Oatmeal (Quick Quaker Oats is fine)
1 cup White Flour
2 sticks Butter (1/2 lb.)- do NOT use margarine
1 cup white sugar. Soda- scant teaspoon. Mix dry ingredients. Add butter and mix well. Form dough into balls "the size of a large marble" and pat down flat on ungreased cookie sheet. Shape edges smoothly. Pat with fork dipped in flour if necessary (to hold them together). bake at 350 degrees for 5-7 , minutes. This is a butter cookie and burns easily, so check them frequently. When they look done, remove from oven and let them sit on cookie sheet for one minute before trying to remove them with spatula (if you try to take them off immediately, they will fall apart). Remove carefully to wax paper or plate. Makes 6 dozen-"if you make them the right size." Bertha said you should get 71 or 72 cookies." This is just the right size for a delicate little cookie for afternoon tea (small, thin, lace cookies).