Star-Kist Tuna advertised heavily in LIFE magazine all through the 1960s. Here’s a post based on one of these ads – Ted
If you think it’s a lot of work to first cook the vegetables and then gratinate them afterwards, you can use deep-frozen vegetables as a starting point.
Deep frozen broccoli or a blend of summer vegetables are excellent. Put the vegetables deep frozen in the mould and pour the sauce over them. Calculate 4-5 minutes longer in the oven for the frozen ones.
Beef can be so much more than just a steak. Try a new twist! Roasted pine nuts, semi-melted brie and red currant jelly give this dish a mild and aromatic taste.
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.
Every grocers has shelf after chelf with salt snacks these days so it is
so easy to grab a box or bag, but why not try this recipe for these
spicy snack straws instead the next time the snacks hunger hits you
Norwegians seldom eat hot lunches, so fresh bread or rolls is important stuff here round that time of the day whether we’ve packed our lunch before leaving home or buy sandwhiches at a bakers or in the cafeteria at work. Special bread or rolls like these are popular here both home baked and bought.
Cheese sandwiches is a snack dish that never seems to go out of style.
I’ve found recipes for such from every decade through out the last
century and both decades in this. Cheese sandwiches really
deserves to be called a classic – Ted
It’s a myth that dishes baked in the oven are harder to cook than other dishes. The fact is that once you have completed the preparation, the dish makes itself. Sausages also have the advantage that they are quickly done. As you see, you have good reasons and try cooking sausages this way.
A cookbook featuring nothing but sausage recipes is the most natural
thing here in Norway, we eat the stuff like we’re afraid they’ll all
mysteriously disappear from the shop shelves over night
From the Swiss Alps to American suburbs, fondue proves
it’s always hip to dip
Fondue headlined suburban American theme parties in the 1960s, then pretty quickly fell out of favor, as fads so often do. Americans briefly rediscovered the communal meal in the early ’90s, albeit with a more modern and health-conscious approach to the recipes. But if everything old eventually becomes new again, that fondue pot set you stashed in the basement might be due to come out for another round.
The idea of fondue likely calls to mind the style that originated during the 1800s in the Swiss Alps as a way to use hardened cheese and stale bread during the winter months. Deriving from the French verb fondre, meaning “to melt,” fondue was a classic peasant dish made fashionable across the country after World War I by the Swiss Cheese Union. French gastronome Brillat-Savarin mentioned fondue in his 19th-century writings.
But fondue-like dishes originated in cultures around the world, such as Asian hot pots in which diners cook chunks of meat, seafood or vegetables in a communal pot of bubbling oil or steaming broth. Mexico’s queso fundido resembles the cheesy Swiss dish, though served with tortillas, while bagna cauda in Italy relies on pureed anchovies for texture and flavor and is typically accompanied by vegetables. Chef Konrad Egli of New York’s Chalet Suisse Restaurant gets the credit for chocolate fondue, which he developed in 1964 to support a marketing effort by Swiss company Toblerone.
Traditional Swiss fondue combines Emmentaler and/or Gruyere cheese and wine, melted in a communal pot. A cherry brandy called kirsch gets added to the mixture, which becomes a dip for pieces of stale bread and crusts. In Switzerland, cooks in different regions produce fondue with other local melting cheeses and variations on flavorings.
But they all agree that the best bite develops at the bottom of the pot during the course of the meal. The crusty slab of cheese, called le religieuse, gets reverentially scrapped off by fondue connoisseurs and shared around the table.
Those same connoisseurs (and hopefully any good cheese fondue host) will tell you to drink white wine, kirsch or herbal tea with your meal — and nothing else. Those in the know say beer or juice or even water can cause the cheese in your belly to coagulate, which doesn’t sound like a pleasant end to the meal.
Chocolate fondue might seem like a foregone conclusion, but the editors at Bon Appetit don’t recommend the high-cholesterol combination. A few slices of fresh pineapple make a much better choice for dessert because the natural enzymes help with digestion.
You don’t even need a special fondue pot to serve a meal for family or friends. A slow cooker makes a convenient substitute and keeps the cheese warm. You can also melt the cheese in a double boiler on an electric hot plate, or prepare it on the stove and transfer it to a chaffing dish.
A simple and quick snack recipe found on countryliving.com
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