Farmhouse Pasta / Bondepasta

A farmhouse recipe found in “Lær Mer om Sopp” (Learn More
About Mushrooms) published by BAMA gruppen in 1982
Farmhouse Pasta / Bondepasta

A nice way to showcase tasty mushrooms – in a simple,
creamy, delicious mushroom pasta!

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Finnan Haddie Balls / Skotsk Blandaball med Røkt Hyse

A traditional Scotish fish dish found in “War Time Recipes”
published by The Proctor & Gamble Co in 1918
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Finnan haddie (also known as Finnan haddock, Finnan, Finny Haddock or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. Its origin is the subject of a debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen, while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray.

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Club Sandwich with Cod / Club Sandwich med Torsk

A fresh take on the club sandwich found in
“Torsk til Hverdag  og Fest” (Cod for Everydays and Parties)
a free E-book published by
Godfisk!
Club Sandwich with Cod / Club Sandwich med Torsk

Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.

But cod is also great as party food. Put cod on the table when family or friends get together for a nice meal and a good mood is guaranteed. With its firm white fish meat and its delicate flavor, the cod fits just perfectly both for everydays and parties.

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Chicken on Horseback / Kylling til Hest

A dinner recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben in 1984
Chicken on Horseback / Kylling til Hest

I’ve heard of both angels on horseback and devils on horseback, even posted a recipe for the angels way back in 2014. But chicken on horseback was new to me. Looks nice enough to give a try though, chicken thighs, prunes and bacon sounds like a delicious combo – Ted

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Traditional Norwegian Stewed Fish / Plukkfisk

A traditional Norwegian dish found on matprat.no
Traditional Norwegian Stewed Fish / Plukkfisk

Traditional food with an asumed origin from Western Norway. These days, this dish is eaten all over the country, and every “stewed fish family” have their own recipe. Some people use plain cod or stock fish instead of lightly salted cod. Some families may swear to pollock, but there is one thing they all have in common. A really tasty meal.

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Bacon Steaks / Baconbiffer

A quick dinner recipe found in “52 Søndagsmiddager”
(52 Sunday Dinners) utgitt av Hjemmets Kokebokklubb i 1983
Bacon Steaks / Baconbiffer

I hope you don’t get too disappointed when you find out that these
steakes are made of minced beef. Norwegians have a tendency to call
large thick patties for steaks. My apologies visitors

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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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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Baked Stuffed Tomatoes / Bakte Fylte Tomater

A lunch recipe found in “60 ways to Serve Star Ham”
published by  Armour Co in 1930

Baked Stuffed Tomatoes / Bakte Fylte Tomater

Text from the booklet: The only real rival of “Star” Ham is Armour’s “Star” Bacon. In uniform quality it is equally dependable for it has the same famous Fixed* Flavor. The mildness and sweetness of this choicest bacon are distinctive, As a breakfast delicacy, it is admittedly unsurpassed. Wherever finest foods are served – on dining cars, in prominent hotels and elsewhere – it is a familiar item on the menus.

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Potato Patties / Potetpletter

A classic Scandinavian lunch/dinner recipe found in “Cappelens
Kokebok” (Cappelen’s Cook Book ) published in 1995
Potato Patties / Potetpletter

Patties made of fried grated uncooked potatoes are cheap and delicious food that has a long tradition in Scandinavia. With the grating dish on a food processor you grate the potatoes in no time. Serve the potato patties right from the frying pan with fried crisp bacon, coleslaw ,and of course, cranberry jam.

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Bacon Cheddar Potato Skins / Bacon & Cheddar Potetskall

A simple and quick snack recipe found on countryliving.com
Bacon Cheddar Potato Skins / Bacon & Cheddar Potetskall

A pretty nifty way to serve potatoes if you ask me. Remove most of the potato stuff and fill them with bacon and cheese, bake them crispy in the campfire ambres and top it with spring onion and sour cream – Ted

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Cheese Pie With Bacon / Ostepai Med Bacon

A pie recipe found in “Best Casseroles to Make”
published by Woman’s Day in 1973

Cheese Pie With Bacon / Ostepai Med Bacon

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Bacon-Wrapped Chicken Drumsticks / Baconinnpakkede Kyllingklubber

A chef’s take on a picknic classic found on BBC food
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BBC Saturday Kitchen presenter James Martin gives a family favourite the chef treatment – perfect for picnics.

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Gratined Hot Dogs / Gratinerte Grillpølser

3 delicious hot dog recipes found on  gilde.no
Gratined Hot Dogs / Gratinerte Grillpølser

Get in a great Saturday afternoon mood with these gratined hot dogs in three different varieties.

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Chicken and Estragon Paté / Kylling- og Estragonpaté

A classic french recipe found in “Alt Om Urter”
(All About Herbs) published by Ekstrabokklubben in 1985
Chicken and Estragon Paté / Kylling- og Estragonpaté

A pâté (from French pâté; dough or mass) is a solid paste, preferably with embedded strips or pieces of, for example ham, fish or chicken liver. Pates can be served both hot and cold, but is considered to be the most tasty after a few days of cooling.

Patés are mostly made of minced fish, shellfish, meat or poultry, especially liver and blubber. The paste of one or more types of meat, fish or shellfish are mixed in the raw state with spices and eggs or other binders. A bird which is filled with pate is called a galantine.  Fruit can also be baked into a pâté.

Paté is usually served cold, often with sweet and sour accessories such as cumberlands sauce and cucumber salad. It can form part of the first or main dishes or be used as sandwich topping.

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