Yogurt Cheese Balls Marinated in Herbs / Yoghurtostkuler Marinert i Urter

A home made cheese recipe found in
“Harrods Cookery Book” published in 1985
Yogurt Cheese Balls Marinated in Herbs / Yoghurtostkuler Marinert i Urter

These walnut-sized balls of thick yogurt look very pretty in their jar of
golden olive oil. Eat with salads, using the flavored oil as a salad dressing.

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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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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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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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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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Cheese Suffle with Tomato and Watermelon Salad / Ostesufflé med Tomat- og Vannmelonsalat

A suffle recipe found in “10 Inspirerende Oppskrifter
med Jarlsberg” (10 Inspiring Recipes with Jarlsberg)
published by
 Tine
Cheese Suffle with Tomato and Watermelon Salad / Ostesufflé med Tomat- og Vannmelonsalat

Jarlsberg (Norwegian pronunciation: [ˈjɑːɭsˈbærɡ]; English /ˈjɑːrlzbɜːrɡ/) is a mild cow’s-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Although it originated in Norway, it is also produced in Ohio and Ireland under licenses from Norwegian dairy producers.

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Chef’s Sandwich / Kokkens Sandwich

A classic sandwich recipe found in “The Quick & Eary Armour Cookbook” published by Benjamin Company/Rutledge Book
in 1980

Chef’s Sandwich / Kokkens Sandwich

The picnic season is drawing near even here in Norway and this recipe is well worth remembering when you pack the the late spring’s first picknic basket.

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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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Chili Omelet / Chili Omelett

A spicy omelet recipe found in
“The Quick & Easy Armour Cookbook” published by
Benjamin Company/Rutledge Book in 1980

Chili Omelet / Chili Omelett

Why not give you day a real kickstart with a spicy omelet for breakfast. Nothing gets the system up and running like chilli with the morning tea – Ted

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Puff Pastry Swirls with Jarlsberg and Rosemary / Smørdeigsnurrer med Jarlsberg og Rosmarin

A puff pastry snack recipe found in “10 inspirerende
oppskrifter med Jarlsberg” (10 inspiring recipes with Jarlsberg)
published by Tine

Snørdeigsnurrer med Jarlsberg og rosmarin_post

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New York Reuben / New York Reuben Sandwich

A sandwich recipe found in “2012 Australian Grand Dairy Awards Best of the Best Cookbook” published by Dairy Australia
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The Reuben sandwich is an American hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. Several variants exist.

Possible origins

Reuben Kulakofsky, Blackstone Hotel, Omaha, Nebraska

The most widely accepted origin holds that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a Jewish Lithuanian-born grocer residing in Omaha, Blackstone HotelNebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935.

The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe. In Omaha, March 14 was proclaimed as Reuben Sandwich Day.

Reuben’s Delicatessen: New York City

Reuben's DelicatessenAnother account holds that the Reuben’s creator was Arnold Reuben, the German-Jewish owner of the famed Reuben’s Delicatessen (1908 – 2001) in New York City. According to an interview with Craig Claiborne, Arnold Reuben invented the “Reuben Special” around 1914. The earliest references in print to the sandwich are New York–based, but that is not conclusive evidence, though the fact that the earliest, in a 1926 issue of Theatre Magazine, references a “Reuben Special”, does seem to take its cue from Arnold Reuben’s menu.

Marjorie RambeauA variation of the above account is related by Bernard Sobel in his 1953 book, Broadway Heartbeat: Memoirs of a Press Agent. Sobel states that the sandwich was an extemporaneous creation for Marjorie Rambeau inaugurated when the famed Broadway actress visited the Reuben’s Delicatessen one night when the cupboards were particularly bare.

Some sources name the actress in the above account as Annette Seelos, not Marjorie Rambeau, while also noting that the original “Reuben Special” sandwich of 1926 did not contain corned beef or sauerkraut and was not grilled.

Still other versions give credit to Alfred Scheuing, a chef at Reuben’s Delicatessen, and say he created the sandwich for Reuben’s son, Arnold Jr., in the 1930s.

Stuffed Peppers / Fylt Paprika

A snack recipe found in “Mat for Alle” (Food for Everyone)
published by Tiden Norske Forlag in 1985
Fylt Paprika_post

Stuffed peppers and other vegetables are a cooking technique that can be found many places in the world, but to day most of us usually think of it as traditional Middle Eastern way to prepare food.

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Kinafa – Traditional Lebanese Sweet Breakfast / Tradisjonelle Libanesiske Søt Frokokst

A popular Lebanese breakfast dish fould on sbs.com.auKinafa – Traditional Lebanese Sweet Breakfast / Tradisjonelle Libanesiske Søt Frokokst

Kinafa is a traditional Lebanese sweet that’s popular for breakfast, mainly on Sundays. Usually the whole family gathers to enjoy this warm dish for a lazy and rich breakfast.

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Bacon and Double Cheese Quiche / Quiche med Bacon og To Sorts Oster

A lunch recipe from a card in the “Great American Home Baking” collecting published in 1992Bacon and Double Cheese Quiche / Quiche med Bacon og To Sorts Oster

Paired with a tossed green salad, this full-flavored quiche makes
an excellent lunch.

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