Danish Almond Crescents / Mandelhorn

A baking recipe found in “MENU Internationalt Madleksikon” (MENU International Food Encyclopeda)
published by Lademann  1976Danish Almond Crescents / Mandelhorn

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Hungarian Chops / Ungarske Koteletter

A Hungarian speciality from “Matglede Som Aldri Før”
(Joy of Food Like Never Before)  published by
Skandinavisk Presse in 1977

Hungarian Chops / Ungarske Koteletter

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Yugoslavian Culbastija / Jugoslavisk Culbastija

A classic Yugoslavian pork recipe found in “God Mat fra Hele
Verden” (Great Food from All Over The World)
published by Schibsted in 1971
Yugoslavian Culbastija / Jugoslavisk Culbastija

Juicy, browned steaks of pork are a typical Yugoslavian specialty. Originally this was a favorite dish for excursions ending in a picnics. A shallow hole was dug in the ground making a primitive barbecue fired with wood found around picnic spot. The meat was stuck on wooden sticks and fried over the fire. Initially, the heat should be strong, forming a good brown crust on the meat. The heat was then dampened by covering the flames with ashes and the meat was cooked till done. The meat was repeatedly brushed with oil, but was first seasoned after it was done.

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Macaroni and Cheese / Makaroni og Ost

One of Elvis Presley’s favourite dishes found in
“Are you hungry tonight” published in 1992
Macaroni and Cheese / Makaroni og Ost

Elvis ate macaroni and cheese at home whenever possible. He
loved it homemade, thick, gooey, and made with American cheese.

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Pork Marengo / Svinekjøtt Marengo

A dinner recipe from a card in “Better Homes
and Gardens Recipe Card Library” published in 1979Pork Marengo / Svinekjøtt Marengo

Marengo dishes – According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Turin, Italy, when his chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Durand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck. Marengo dishes are loosely based on the dish Dunand created at Marengo.

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Almond Squares / Mandelruter

A cake square recipe found in “Den Store Bakeboken”
(The Big Baking Book) published by Schibstedt in 1978

Almond Squares / Mandelruter

Tasty neat little goodies for the afternoon tea or the after dinner coffee.

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Grilled Salmon Slices / Grillstekte Lakseskiver

A summer dinner recipe found in “Sommermat”
(Summer Food) Published by Hjemmets Kokebokklubb in
1979
Grilled Salmon Slices / Grillstekte Lakseskiver

This tour of citrus flavoured Scandinavian summer dinners is
rounded off by an outdoor grill in Norway where not surprisingly
salmon is cooked – Ted

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Grilled Smoked Pork with Sauce / Grillkasseler med Sås

A quick dinner recipe found in “God Mat på en Halv
Timme” (Nice Food in Half an Hour) published by 
Alt om Mat in 1974Grilled Smoked Pork with Sauce / Grillkasseler med Sås

Smoked pork is delicious and often used summer food in Scandinavia.
This little recipe has been simplified, but it is undoubtedly an advantage
if the meat can stay a while in the “marinade” to pick up flavour.

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Persian Pilaf / Persisk Pilaf

An exotic rice dish found in “Ris og Pasta” in the “Menu –
International Madleksikon” series publisert by Lademann i 1978

Persian Pilaf / Persisk Pilaf

Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden colour by first being sauteed lightly in oil before the addition of broth. Cooked onion, other vegetables, as well as a mix of spices, may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruit.

Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Balochi, Bangladeshi, Bukharan Jewish, Cretan, Indian, Iranian, Kazakh, Kurdish, Kyrgyz, Pakistani, Swahili (Kenyan, Tanzanian-Zanzibari), Tajik, Turkish, Uyghur, and Uzbek cuisines.

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Chicken Salad / Kyllingsalat

A lunch salad recipe found in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978

Chicken Salad / Kyllingsalat

Cattelin was one of the best and cheapest restaurants in Stockholm. It had survived wars, disasters and changing tastes, and still managed to pack ‘em in until they were forced to shut down in 2011, so they must have done a lot of things right.

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Orange Ice Cream with Meringue and Chocolate Sauce / Appelsinis med Marengs og Sjokoladesaus

A classic dessert recipe found in “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1979

Orange Ice Cream with Meringue and Chocolate Sauce / Appelsinis med Marengs og Sjokoladesaus

Ice cream, meringues and chocolate sauce, man, that makes
any dessert lover sigh with happiness. At least I do,
and that’s just thinking about it

Ted
Winking smile

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Spice Cake with Strawberries / Krydderkake med Jordbær

En Cake recipe found in “Nye Mesterkokken” (The New Master
Chef) utgitt av Skandinavisk Presse AS i 1974

Spice Cake with Strawberries / Krydderkake med Jordbær

This is a juicy, fresh cake with a nice taste of strawberries, which really makes it different and special. It is all right to use overripe berries, and you can also vary the seasoning as desired.

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Fish with Nice Sauce / Fisk med Fin Sås

A seafood recipe found in “God Mat på en 1/2 Timme” (Nice Food in Half an Hour) published by Alt Om Mat in 1974
Fish with Nice Sauce / Fisk med Fin Sås

The simple fish sauce gets a creamy consistency from cream cheese and a spicy touch of mustard. Please try the combination next time you cook fish.

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Filled Veal on the Grill / Fylt Kalvekjøtt på Grillen

A juicy barbeque recipe found in “Okse- og Kalvekjøtt”
(Beef and Veal) published by Hjemmets Kokebokklubb in 1978
Filled Veal on the Grill / Fylt Kalvekjøtt på Grillen

Veal is so hard to get hold of in regular grocery shops in Norway
that I’ve started to wonder if the cattle around this neck of the woods are born fully grown. If veal is more accessable where
you live you really should try this recipe

Ted
Winking smile

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Norwegian Wheat Biscuits / Hvetekjeks

A classic Norwegian  biscuit recipe  found in “Den Store Bakeboken” (The Big Baking Book) published Schibstedt in 1978Norwegian Wheat Biscuits / Hvetekjeks

Biscuits, whether made with rye, oats or wheat, are very popular
in Norway. Any biscuit with good butter and Norwegian goat cheese
will bring good childhood memories for most of us. At least for me

Ted
Winking smile

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