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Ole and Lena Live

Here You'll Find Some of Lena's Favorite Recipes
Lena's Favorite Hotdish
1 lb. Ground beef
1 Medium onion, chopped
1 Can, Kidney Beans, drained
1 Can, Tomato soup
4 Medium russet potatoes

Brown the ground beef and onions, then stir in the drained kidney beans.
Place in a 2 qt. dutch oven or casserole dish.
Wash, peel and slice potatoes. Arrange the potatoes on top of the ground beef and bean mixture.
Season with salt and pepper.
Spread tomato soup over the top.

Bake covered at 350 degrees for 60 minutes


1 lb. Ground Beef
3 Slices White Bread
1/2 Cup Milk
1 Egg
3/4 Cup Leeks - Finely Chopped
Butter and Oil for Frying


10-12 Small Carrots
Salt and Pepper to Taste
1 Tbsp Butter
1 Red Onion - Finely Chopped

Parsley Sauce

2 Tbsp Butter
2 Tbsp Flour
1 1/4 Cups Milk
1/2 Cup Chopped Parsley
Salt and Pepper to Taste


1. In a large bowl mix the egg and milk.  
2. Remove the crust from the slices of bread and place in the milk and egg mixture.  The bread will absorb the liquid and become mushy.
3. Add in the ground beef and chopped leek.  Season with salt and pepper.  Let the mixture rest for 10-15 minutes.
4. Wet your hands to help keep the meatball mixture from sticking to them and form mixture into small balls.
5. In a large fry/saute pan at medium heat add the butter or oil.  Add the meatballs and fry them for 10 minutes.  Test a meatball to ensure that they are fully cooked.


Peel the carrots after you have washed them.  Place the carrots and onion into a pot of boiling water.  Season with salt and pepper and boil until they are softened but still slightly firm.


In a small sauce pan melt the butter and add the flour slowly, making sure to incorporate it fully to avoid lumps.  Slowly whisk in the milk and let simmer for 10 minutes stirring occasionally.  The sauce should have a thick creamy texture.  Season the mixture with salt and pepper.  Prior to serving drain the carrots and add the carrot/onions to the sauce with the parsley.  Spoon over meatballs.  Serve with boiled potatoes.