Jim, your lefse recipe looks okay to me. And when we made meatballs, we called 'em Norwegian meatballs.

Another traditional Norwegian recipe I associate with holidays is rommegrot. (Cream mush.)

The ingredients are equal parts whipping cream (and it works best if it's not quite fresh) and skim or whole milk, flour, salt, cinnamon, and sugar (I like brown sugar.)

First you put the whipping cream in a pot, and sift in about 1/2 a cup of flour per pint of cream (maybe more, maybe less, it takes experimenting.) Salt to taste. Heat gently. Stir gently. And stir. And stir. As the cream heats, it should thicken and the butter should start to come off. Use a spoon or a baster to draw off a much butter as you can. This takes a while!

In a separate pot, scald the milk. As soon as you've gotten as much butter off as you think you possibly can, add the milk to the cream/flour mixture until you've got a thick smooth puddingy sort of texture. (If you add too much milk, you'll make white sauce.) Pour out the rommegrot onto plates, add back the melted butter that you got off the cream dust with cinnamon and sugar, and eat.

That happy clanging noise you'll hear is your arteries, of course. {grin} There's a reason why the folks who don't go out and do hard physical labor all day save this one for holidays! My grandmother said it was a traditional food to give to a new mother (with a little taste for the baby) and also a good way to fill in the corners on meals for hungry farmers who couldn't afford to put a lot of meat onto the plate.