Beef Patties Creole / Kreolske Karbonader

A spicy pattie recipe found in “New Fashion Plates for
Your Menu” published by Planters Edible Oil Co in 1932

Creole Cuisine is a style of cooking originating in Louisiana, United States which blends French, Spanish, Indian, Caribbean, Portuguese, Greek, Canarian, West African, Amerindian, German, Italian and Irish influences, as well as influences from the general cuisine of the Southern United States.

Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803.

Traditional Danish Cold Potato Salad with Frikadells / Kold Kartoffelsalat med Frikadeller

A traditional Danish lunch/dinner recipe
found on familiejournal.dk

Cold potato salad with frikadells is a nice old-fashioned Danish dish
that can be enjoyed by everyone.

Ngau Yuk Main – Chinese Steamed Meatballs with Coriander Leaves / Kinesiske Dampede Kjøttboller med Korianderblader

A Chinese dim sun recipe found in  “Asia – En Kulinarisk Reise” (Asia – A Culinary Voyage) published by
Grøndahl Dreyer in 1987

Small meatballs on a bed of fresh coriander leaves and steamed in small bamboo baskets served together with other dim sum or as a delicate tasty middle dish in a Chinese dinner meal. Server with a very strong mustard or chili sauce or with a mild soy sauce.

New England Boiled Dinner with Cranberry Pudding / New England Kokt Middag med Tyttebærpudding

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

When Grover Cleveland took over the presidency from Chester A. Arthur in 1885, he inherited more than a new address and the nation’s problems. He came into a legacy of epicurean dining that he loathed. The former President had liked his food with its nose in the air: dits of foie gras, dots of charlotte russe; he even dandified his macaroni pie by adding oysters. Cleveland, a regular Joe of simple tastes, put up with the fancy food; but one night, catching a whiff of corned beef and cabbage being eaten by the servants, the president traded his Arthurian meal for theirs. “It was the best dinner I had had for months,” he later beamed.

English Casserole / Engelsk Gryte

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

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

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 (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.

Gypsy Goulash / Sigøynergulasj

A typical sixties dish found in an additional attachment to
“Husmorens Kokebok” published by Norsk Kunstforlag in 1963

Comment from the author of the cookbook: The name of this dish is from ancient times when the gypsies made goulash under primitive conditions.

Almond Beef Hawaiian / Biff med Mandler Som På Hawaii

A spicy dinner recipe found in “The Treasury of
The Worlds Best Almond Recipes” published by
Blue Diamond Almonds Brand in 1963

Albondigas – Mexican Soup / Meksikansk Suppe

A healthy soup recipe found in “Rethink School Lunch –
Cooking With California Food” an E-book published
by Center for Ecoliteracy

This is a classic version of the popular Mexican soup. The meatballs provide protein, while rice adds whole grains to this healthful dish. If desired, you can use all beef instead of half beef and half pork.

If you would like to download
‘Rethink School Lunch – Cooking With California Food’
click the title above

Steak and Oyster Pie / Biff- og Østerspai

A classic pie recipe found in “Harrods Cookery Book”
published in 1985

During the last century oysters were cheap and plentiful and were often used in pies to pad out the more expensive ingredients. Canned oysters may be used if fresh are unavailable.

Boeuf Lyonaise

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

This dish is closely related to the salad Parisienne. Both are based on the same basic ingredients. The biggest difference is that one is a warm meal while the other is a cold one. The dish is excellent to turn to when you have some leftover roast beef or other types of beef.

In context: Cattelin’s is one of the best and most reasonably priced restaurants in Stockholm. It has survived wars, disasters, and changing tastes, and still manages to pack ‘em in, so they must be doing something right. Read more here and here

Bamboo Garden’s Thai Crispy Beef / Sprøstekt Thai Biff fra Bamboo Garden

A Thai inspired beef recipe found on baltimoresun.com

Chef Chen Lin Chang at Bamboo Garden in Bel Air draws inspiration from across Asia. In his crispy beef dish, he focuses on the cuisine of Thailand. Thai food is known for its intense flavors, liberal use of fresh vegetables and — sometimes — extreme heat. Though the dishes often taste complex, they can be fairly simple to replicate at home.

The key to this dish is in the sauce — a sweet, salty, tangy mixture with a spicy twist. The preparation is straightforward, and the recipe is customizable. It works with many different cuts of beef, and the vegetables included (and their quantities) can be adjusted by preference and season. Thai crispy beef is a great way to make use of whatever is growing in your summer garden.

Meat Pates / Kjøttpostei

A pâté recipe found in “Sundt og Godt” (Wholesome and Delicious) published by Det Beste in 1988

Lean, healthy meat cooked in red wine and mixed with cottage cheese turns into a soft, smouth pâté with rich meat flavor.

Gulyás-Soup / Gulyás-Suppe

A classic Hungarian soup recipe found in “Berømte Retter”
(Famoud Dishes) published by Ernst G Mortensens Forlag in 1970

Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.

Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.

Boiled Beef with Dill Sauce / Kokt Oksekjøtt med Dillsaus

A dinner recipe with herbs found in “Alt om Urter” (All About Hebs) published by Den Norske Bokklubben in 1982

Dill sauces both cold and hot ones are very popular in Scandinavia, particularly in Sweden and can be used with most sorts of meat. Hot it is particularly delicious with lamb and cold yoghurt or sour cream based ones with any sort of shellfish.