Soda & Soft Drink Saturday – Ski

Ski is a citrus soda made from real orange and lemon juices, manufactured by the Double Cola Company.

Soda & Soft Drink Saturday - Ski

History

Soda & Soft Drink Saturday - SkiCombining the powerful tastes of oranges and lemons, Double Cola Company’s citrus drink, Ski, was formulated in 1956. The soda contains natural flavorings to create a soft drink with a strong, natural citrus taste. Ski was trademarked in 1958.

Diet Ski was introduced in 1986 to enhance the sales of regular Ski.

Ten years later, in 1996, Cherry Ski was introduced giving Ski drinkers an even greater citrus drink choice.

In 2009, Ski underwent a package redesign. A new slogan was introduced, “Real Lemon. Real Orange. Real Good.” Along with the new graphics, Diet Ski was reformulated with Splenda. Cherry Ski was re-branded as Ski InfraRED.

Soda & Soft Drink Saturday - Ski

Pork, Plum And Sage Pasties / Svinekjøtt, Plomme og Salvie Paier

A great picnic recipe found on TescoRealFood
Pork, Plum And Sage Pasties / Svinekjøtt, Plomme og Salvie Paier

The time for picnics is really back again here in Norway, this week has almost been to hot for comfort. That means it’s time to make fresh lemonade, bake pastries, make sandwiches and get the picnic baskets out of the cupboards and head for a nice park or the woods. Marvelous way to share a meal if you ask me – Ted

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English Casserole / Engelsk Gryte

A quick dinner recipe found in “Mat for Travle” (Food for
Busy People)
published Hjemmets Kokebokklubb in 1982

English Casserole / Engelsk Gryte

I’m not quite sure why the authors of the book has chosen to call this dish English Casserole, it could just as easily has been from any of the Scandinavian countries. Not that this matter much, recipes have traveled to and fro over the North Sea for more than a 1000 years so who care where it came from initially, it looks delicious – Ted

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Nothing’s More Fun Than … Eating Outdoors in PDF

Nothing's More Fun Than ... Eating Outdoors in PDF

Nothing’s More Fun Than … Eating Outdoors

by Milton Youngren

Published by National Dairy Council in 1958


It’s a book full of recipes tested by experience . . . cookery hints . . . camp tricks . . . outdoor merriment.

When you and your friends head for the wonderland of the great outdoors, everybody’s going to want to eat! You’ll get a real kick out of being able to produce a delicious outdoor meal – one that’s fun and easy to fix.

I’ve camped on the banks of the Yellowstone River—by the clear waters of Bright Angel Creek at the bottom of the Grand Canyon—on the picturesque shores of Lake Champlain. I’ve toted a pack across Death Valley—carried grub along the Mohawk—enjoyed bear stew in Michigan—venison steaks on winter trails. You never need be hungry on a camping trip. At the end of each day’s going there’s the cheerful cooking fire the fragrance of food steaming in the pot—of Hunter’s Biscuits ready in a jiffy and maybe spiced with fresh, wild berries. Find your campsite, build the right kind of a cooking fire, get a supply of water at hand, and fill the air with that irresistible smell of food cooking in the open. There’s nothing else like it – From the intro by the author


This classic hiking and camping tips, tricks and cook book
can be yours in pdf format simply by clicking the icon below

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Baked Potato Variations / Bakt Potet Variasjoner

An appatizer/lunch recipe found in “Cappelens Kokebok”
published in  1995

Baked Potato Variations / Bakt Potet Variasjoner

Baking is a great way to cook potatoes. They can be eaten as regular boiled potatoes, but can also be served as an appetizer or main course together with suitable accessories. You should choose quite large potatoes, but it is also possible to bake smaller ones. Mealy varieties are best suited. Note that it is not a good idea to wrap the potatoes in aluminum foil. They get a much better taste and texture without.

000_england_recipe_marker_nyPotato Pete000_norway_recipe_marker_nyThe little guy there is Potato Pete and he was part of a campaign
introduced during WWII to encourage the British population to eat
home-grown vegetables.

Winking smile

Mint Frosted Brownies / Brownies med Peppermynteglasur

A brownie recipe found in “Hershey’s Make It Chocolate!”
published by Hershey in 1987

Mint Frosted Brownies / Brownies med Peppermynteglasur

Mint is I guess something one either love or hate. I have friends who can’t stand it, but for my part I love it in any form. Nothing beat a good book and a steaming cup of mint tea in the evening particulary when combined with a few thin After Eight mint wafers. A couple of these brownies would do nicely too – Ted

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Easy Pizza Bread / Enkelt Pizzabrød

A baking recipe found in “Crisco’s Good Cooking  Made Easy Cook Book” published by Procter & Gamble co in 1978Easy Pizza Bread / Enkelt Pizzabrød

I love the title of this recipe, “Easy Pizza Bread”. It makes it sound like we’ve baked this kind of bread since times immemorial and here, finally, is a simple and easy to make it. On the other hand I’ve never heard of pizza bread before now

Ted
Winking smile

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Veal Birds / Benløse Fugler

A dinner recipe found in “What’s New in Cookery” published
by Aluminum Goods Manufacturing Co in 1928

Veal Birds / Benløse Fugler

This dish was very popular among the people of the upper echelon
in Norway in the seventies. As I’m in no way part of that crowd I’m
not sure if they still serve it or if other dishes with similar confusing
names are more in vogue in those circles to day

Ted
Winking smile
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Fish Soup – Basic Recipe / Fiskesuppe – Grunnoppskrift

A classic take on fish soup found in “Fisk og Skalldyr”
(Fish and Shellfish) published by
Hjemmets Kokebokklubb in 1980
Fish Soup – Basic Recipe / Fiskesuppe – Grunnoppskrift

Fish soup with vegetables is a delicacy. And it is inexpensive food because the basic broth is made from fish heads, skin and bones.

Here you got a basic recipe, which can be varied with different species of fish. For example, choose cod, haddock, pollock or whiting.

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Lowney’s Cook Book by Maria Willett Howard from 1907 in PDF

Lowney's Cook Book by Maria Willett Howard from 1907 in PDF

Lowney’s Cook Book

A new guide for housekeepers, especially intended as a full record
of delicious dishes sufficient for any well-to-do family, clear enough
for beginner, and complete enough for ambitious providers

prepared  by

one of the most experienced and successful teachers of cooking
in  the country, as the latest fruits of practical and scientific
knowledge of the art

Maria Willett Howard

Published by
The Walter M Lowney co.
486 Hanover Street, Boston
1907

The 370 page book is illustrated in beautiful
detailed colour illustrations and you can
download it by clicking the icon below

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Dreams / Drømmer

A traditional Norwegian cookie recipe found in “Den Store Bakeboken” (The Big Baking Book) utgitt av Schibstedt in 1978
Dreams / Drømmer

When traditional cookies are called dreams they kind of leave
a promise of a taste quite dreamlike and these cookies really
taste absolutely delicious. I know, my mother
made them every Christmas

Ted
Winking smile

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Belgian Gaufres Bruxelloises – Brussels Waffles / Brysselervafler

A continental waffle recipe found in “Spesialiteter fra 30 Land”
(Specialities from 30 Countries) av Annette Wolter
utgitt av Norsk Kunstforlag in 1977
Belgian Gaufres Bruxelloises – Brussels Waffles / Brysselervafler

Every country if not every county has got their own waffle recipe here in Europe. This one from Brussels feature grated lemon peel and yeast which will make them fluffy and give them a fresh taste – Ted

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A Short History of Sauerkraut

The History of Sauerkraut
Contemporary Chinese sour cabbage

Although sauerkraut – German for “sour cabbage” – is thought of as a German invention, Chinese laborers building the Great Wall of China over 2,000 years ago ate it as standard fare. Chinese sauerkraut, made from shredded cabbage fermented in rice wine.

Most likely it was brought to Europe 1000 years later by Gengis Kahn after plundering China.

The History of Sauerkraut
Gengis Kahn

Although in Germany instead of using the wine they dry cured it by sprinkling salt on the shredded cabbage. The water is then drawn out of the cabbage to make the juice that you see that accompanies the kraut.

The History of Sauerkraut
Typical German dish with sauerkraut

The History of SauerkrautThe Dutch, who were great sea-fearing traders used sauerkraut on their ships as it did not need refrigeration and helped prevent scurvy.

Today’s sauerkraut is made by combining shredded cabbage, salt and sometimes spices, and allowing the mixture to ferment. It can be purchased in jars and cans in supermarkets. Fresh sauerkraut is sold in delicatessens and in plastic bags in a supermarket’s refrigerated section. The History of SauerkrautIt should be rinsed before being used in casseroles, as a side dish and even on sandwiches like the famous Reuben Sandwich. Sauerkraut is an excellent source of vitamin C as well as of some of the B vitamins.

There is a theory that the Tartars introduced the acid cabbage from the Orient into eastern Europe, and from there kraut went to Germany, Alsace-Lorraine, and France.

Moroccan Garbanzo Bean Stew / Marokkansk Garbanzobønnestuing

A vegatarian stew recipe found in “We love Comfort Food –
Meatless Monday Recipes”  a free E-book publlished
by American Heart Association
Moroccan Garbanzo Bean Stew / Marokkansk Garbanzobønnestuing

The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram, garbanzo or garbanzo bean, Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.

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Old-Fashioned Codfish Dinner / Gammeldags Torskemiddag

A fish dinner recipe found in “Old Gloucester Sea Food Recipes”
published by Frank E Davis Fish Company in 1932

Old-Fashioned Codfish Dinner / Gammeldags Torskemiddag

If this dish was old-fashioned back in 1932 it sure is today. An unfamiliar way to serve cod for a Scandinavian, but it does sound delicious. Apart from the beets and onion it sound a little like what we call “Plukkfisk” in Norway – Ted

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