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NORWEGIAN ROMMEGROT 
1 qt. milk
1 c. half & half
1 c. butter
3/4 c. flour
1/2 c. sugar
1/4 c. butter
Sugar & cinnamon

Heat milk and half and half; do not scorch; set aside.

In large, heavy pan, melt 1 cup butter and add flour, cook about 5 minutes, stirring constantly.

Pour in milk, cook, stirring frequently until mixture bubbles and thickens. Stir in sugar. Pour 1/4 cup melted butter on top. Sprinkle with sugar and cinnamon. Serve warm. Makes 1/2 gallon.

NOTE: This may be kept warm and served from a crock pot. Use low heat. Add butter, sugar and cinnamon after mixture is put in crock pot. Rommegrot is traditionally served at Christmas.

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