Flensburg Stew / Flensburg Gryde

A stew recipe found in “Mine 100 Bedste Opskrifter
Fra Fad Og Fryse” (My 100 Best Recipes from Serving Plates and Freezers) by Mona Giersing published by Lademann in 1982

Flensburg Stew / Flensburg Gryde

Flensburg (Danish: Flensborg, Low Saxon: Flensborg, North Frisian: Flansborj, South Jutlandic: Flensborre) is an independent town (kreisfreie Stadt) in the north of the German state of Schleswig-Holstein. Flensburg is the centre of the region of Southern Schleswig. After Kiel and Lübeck it is the third largest town in Schleswig-Holstein.

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Spicy Beans on Toast / Krydrede Bønner på Toast

A vegetarian lunch / snack recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988
Spicy Beans on Toast / Krydrede Bønner på Toast

Mild, mashed beans get a spicy and  hot flavour in this fiber-rich stew, served on toasted white bread with cooling tomato slices.

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Hungarian Bean Soup / Ungarsk Bønnesuppe

A quickly cooked dinner found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Hungarian Bean Soup / Ungarsk Bønnesuppe

Hungarian bean soup is filling dinner and it is cooked in no time.

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Orange and Lemon Cream / Appelsin- og Sitron Krem

A dessert recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubben i 1988
Orange and Lemon Cream / Appelsin- og Sitron Krem

Just by looking at the list of ingredients you know that this dessert
is going to taste absolutely delicious – Ted

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Salmon Steaks with Cucumber Sauce / Lakseskiver med Agurkesaus

A fish dinner recipe found in “The Flavor Maker’s Cookbook”
an E-book conversion of a printed book published
by Procter & Gamble in 1984

Salmon Steaks with Cucumber Sauce / Lakseskiver med Agurkesaus

Salmon, arctic char, and halibut are great for steaks done on the grill. Steaks come from larger fish, and larger fish tend to be fattier, and fat equals flavor, of course. When buying, request slices that are at least 1″ thick.

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Grilled Salmon with Horseradish Sauce / Grillet Laks med Pepperrotsaus

A lunch/dinner recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988
Grilled Salmon with Horseradish Sauce / Grillet Laks med Pepperrotsaus

Your tears may start to flow when you grate the horseradish,
but the taste is impeccable with grilled salmon.

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Soup with Shrimp, Corn and Cheese / Suppe Med Reker, Mais og Ost

A recipe found in “Ost i Varme og Kalde Retter” (Cheese in Hot and Cold Dishs) published by Den Norske Bokklubb in 1988
Soup with Shrimp, Corn and Cheese / Suppe Med Reker, Mais og Ost

This is a heavy soup that can be served as a full meal
with butter and rolls.

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Corn Pie / Maispai

A tasty pie recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubb in 1988
Corn Pie / Maispai

A pie with an American touch since corn is not the most common ingredient in pies here in Scandinavia.

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Bearnaise Gratinated Pork Fillet / Bearnaisegratinert Svinefilet

A dinner recipe found in  “Ferdig på Forhånd” (Finished in advance) published by Hjemmets Kokebokklubb in 1986
Bearnaise Gratinated Pork Fillet / Bearnaisegratinert Svinefilet

I love bearnaise sauce so this dish is right down my alley. Besides,
I’m rather partial to pork too

Ted
Winking smile

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Tourte aux Poires – Pear Tart / Pæreterte

A classic  tart recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by 
Hjemmets Kokebokklubb in 1980

Tourte aux Poires – Pear Tart / Pæreterte

I guess we’ve all baked apple tarts and pies so why not try this French farmhouse recipe with pears for a  change.

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Oriental Turkey Soup / Orientalsk Kalkunsuppe

An Asian inspired soup recipe found on
“The Quick & Eary  Armour Cookbook” published by 
the Benjamin Company in 1980

Oriental Turkey Soup / Orientalsk Kalkunsuppe

I can’t help spotting gherkins on the picture even though it is not mentioned in the recipe so the choice is yours, trust the picture or the recipe. In my opinion you can never go wrong with gherkins, I simply love the stuff

Ted
Winking smile

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Mushroom Stew on Butterfried Toast / Soppstuing på Smørstekt Toast

A delicious snack recipe found in “Lær Mer om Sopp” (Learn More
About Mushrooms ) published by BAMA gruppen in 1982

Mushroom Stew on Butterfried Toast / Soppstuing på Smørstekt Toast

Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.

Edible mushrooms are consumed for their nutritional value and they are occasionally consumed for their supposed medicinal value. Mushrooms consumed by those practicing folk medicine are known as medicinal mushrooms. While hallucinogenic mushrooms (e.g. psilocybin mushrooms) are occasionally consumed for recreational or religious purposes, they can produce severe nausea and disorientation, and are therefore not commonly considered edible mushrooms.

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Mushrooms in Tart Shells / Sopp i Terteskjell

A lunch recipe found in “Alt om Urter” (All About Herbs) published by Den Norske Bokklubben in 1885sopp i terteskjell_post_thumb[2]_thumb

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Orange Mousse / Appelsinfromasj

An airy dessert recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985

Orange Mousse / Appelsinfromasj

I have to confess that I have never been particularly excited about dessert gellies. Even as  a child, I had to drown them in custard sauce to manage to get them down. But mousse on the other hand, now we’re talking dessert – Ted

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Crab Soup / Krabbesuppe

A luxurious soup recipe found in “Sunt og Godt”
(Healthy and Nice) published by Det Beste in 1988
Crab Soup / Krabbesuppe

This luxury soup is made with a minimal of effort and it is a pleasure to serve. The mild crab flavour gets a warmer undertone from the curry and basil. You can use lobster instead of crab if you want an even more exclusive soup.

It may be more exclusive, but it will not be more tasty, as lobster boiled in the traditional manner taste less than crabs
cooked the same way

Ted
Winking smile

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