A youth party suggestion with menu and recipes found in “Vi Skal Ha Gjester” (We’re Having Guests) published by Johan Grundt Tanum Forlag in 1969
I found working with the last post so entertaining that I just had to do another post from the same book although both are more more work than most posts. Because if you think arranging a party for your young ones would provide less problems than serving crabs to a couple of friends you are absolutely mistaken.
The set of worries maybe different, but the chance of ending with egg on your face was indeed present. And all the worries about what would happen to your furniture and floors came on top of that.
I was sixteen in 1969 and I must admit that the parties I went to back then were home-alone-parties that didn’t have the slightest likeness to the parties described in this book. If not totally Sex Drugs & Rock’n’Roll we were close enough.
A delicious fish recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980
It is not correct to use the term “cousine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Wholesome, tasty, simple ingredients in dishes to suit season, climate and workload.
An Asian inspired casserole recipe found in “Gryteretter” (Casseroles) published by Hjemmets Kokebokklubb in 1979
As the seventies neared its end the interest for Asian food grew in Europe, particularly Indian and Chinese. This dish is a good example of that, although chopsticks were obviously not in style yet even though the ingredients were perfectly cut for that purpose,but the rice was suggested cooked like you would it you intended to eat it with a fork – Ted 😉
A recipe from “The Betty Crocker Recipe Card Library” published in 1971
This French version of the family pot-roast traditionally simmer at the back of the range. Serve it simply from the pot it cooks in or pay its flavourful excellence the compliment of an elegant tureen like this one of handsome tin-lined copperware.
A dinner recipe from a recipe card publshed by
Paul Hamlyn Ltd. in 1967
As this is a recipe card printed in Canada and the dish was Australian it was nice to see the dish served in a serving dish made by Figgjo Flint here in Norway. The dinnerware came in this blue design and a reddish/green one that I’ve got myself.
The Polish national dish found in “God Mat Fra Hele Verden” (Delicious Food From All The World) published in 1971
There is no real recipe for this Polish national dish. It is varied from region to region and from house to house. It is a typical example of a “one takes what one has” kind of dish. Most common is the use of pork, but it is made with chicken and game too.
In this recipe cabbage is used as the main ingredient beside meat, but you can also add potatoes and apples to the dish.
For modern people this is a hearty main course, but in older times when the demands for a heavy meal was much larger than we know them, the dish was also served as an appetizer. They did not eat from plates, but everyone helped themselves directly from the pot.