November 29, 2018
Keeping Norsk tradition alive
BY HUNTER L. ANDES
The scent of Norwegian cuisine recently roamed through the streets of Makoti. The potatoes had been balled up and were ready to be flattened out for Saturday’s Lefse Frying at Bonnie Schenfisch’s house.
Schenfisch, and two of her sisters, Kathy Ouradnik and Lana Sanborn, have been keeping this family tradition alive for nearly 40 years.
They are the daughters of the late Arnold and Alice (Knutson) Anderson, who farmed in Blue Hill Township south of Ryder. These women are full-blooded Norwegian and embrace every little bit of it.
Tradition
The trio said they have been cooking lefse together every year since their mother, Alice, and aunt, Norma, weren’t able to anymore. They couldn’t pin down the exact year they took the reins, but said they thought it was some time in the late 70s or early 80s.
“Mom and Aunt Norma used to make huge batches of lefse by themselves twice a year,” the sisters said. “It was always on the night before Thanksgiving and the night before Christmas Eve.”
Schenfisch, and two of her sisters, Kathy Ouradnik and Lana Sanborn, have been keeping this family tradition alive for nearly 40 years.
They are the daughters of the late Arnold and Alice (Knutson) Anderson, who farmed in Blue Hill Township south of Ryder. These women are full-blooded Norwegian and embrace every little bit of it.
Tradition
The trio said they have been cooking lefse together every year since their mother, Alice, and aunt, Norma, weren’t able to anymore. They couldn’t pin down the exact year they took the reins, but said they thought it was some time in the late 70s or early 80s.
“Mom and Aunt Norma used to make huge batches of lefse by themselves twice a year,” the sisters said. “It was always on the night before Thanksgiving and the night before Christmas Eve.”
