Egg and Ham Sandwich with Green Sauce / Egg og Skinke Smørbrød med Grønn Saus

A delicate sandwich found in “Varme Småretter”
(Small Hot Dishes) published by Gyldendal in 1991

Egg and Ham Sandwich with Green Sauce / Egg og Skinke Smørbrød med Grønn Saus

This dish can be served as light lunch or a small evening meal. You may want to toast the white bread slices in your  toaster instead of frying them in butter in the frying pan.

000_england_recipe_marker_nytraditional badge sandwich_flat000_norway_recipe_marker_ny

Advertisements

Swedish Cabbage Casserole / Svensk Kålgryta

A classic Swedish dinner recipe found on godmat.org
Swedish Cabbage Casserole / Svensk Kålgryta

A real autumn dish that is both cheap and easy to prepare. Very  simple to convert to cabbage soup by increasing the spice, broth and water volume. If you have the time,  shape the minced meat into small meatballs.

000_england_recipe_marker_nytraditional badge swedish_flat000_sweden_recipe_marker_lny

The Masterbuilder’s Pork Shops / Byggmesterkoteletter

A dinner recipe found in a special edition of “Husmorens
Kokebok” (The Housewife’s Cookbook) utgitt i 1963
The Masterbuilder’s Pork Shops / Byggmesterkoteletter

This is a typical Norwegian finer dinner dish from the late fifties early sixties. Dressing up pork chops and other everyday foods when having dinner guests was high fashion at the time.

000_england_recipe_marker_nyill_161000_norway_recipe_marker_ny

Ham Croquettes / Skinkekroketter

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

Ham Croquettes / Skinkekroketter

Croquettes must have been really fashionable dishes to serve back in the thirties. I have over 40 cook books from that era and almost every one of them have a recipe for some kind of croquettes. Salmon, ham, chicken, cod, rice, you name it, croquettes were made.

000_england_recipe_marker_nylite symbol000_norway_recipe_marker_ny

Ham & Asparagus Subs / Skinke og Asparges Fylte Rundstykker

A recipe for some delicious picnic subs found on BBC good food
Ham & Asparagus Subs / Skinke og Asparges Fylte Rundstykker

I know autumn officially starts in a few days, but you can squeeze in a picknic or two still on sunny days. Cram individual bread rolls with quality ham, asparagus tips and lemon dressing and add to the picnic spread.

000_england_recipe_marker_nypicnic_09000_norway_recipe_marker_ny

Ploughman’s Picnic Loaf / Pløyerens Piknikloff

A picnic loaf recipe found on tescorealfood.com
Ploughman’s Picnic Loaf / Pløyerens Piknikloff

It is still high season for picnics here on the northern hemisphere so if the weather is agreeable there is no reason to sit down indoors to have lunch. Pack the lunch and find yourself a nice peaceful spot. Remember winter is back in just a few months – Ted

000_england_recipe_marker_nytraditional badge sandwich_flat000_norway_recipe_marker_ny

Breakfast Sandwich with Fried Egg / Frokostsmørbrød med Speilegg

A delicious breakfast idea found on meny.no
Breakfast Sandwich with Fried Egg / Frokostsmørbrød med Speilegg

This is a sandwich perfect for a full breakfast! Buy half-baked bread and make a sandwich of fresh bread with aioli, Provence ham, finely chopped spring onions, cherry tomatoes and toped it all with a fried egg for each. Simple and fast breakfast, but very good.

000_england_recipe_marker_nytraditional badge breakfast_flat000_norway_recipe_marker_ny

Chicken Rolls Special / Kyllingrulade Spesial

A delicious lunch recipe found in “Crisco’s Good Cooking
Made Easy Cook Book” published by Procter & Gamble in 1978
Chicken Rolls Special / Kyllingrulade Spesial

Crisco is a brand of shortening produced by The J.M. Smucker Company popular in the United States. Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil. Additional products marketed by Smucker under the Crisco brand include a cooking spray, various olive oils, and other cooking oils, including canola, corn, peanut, olive, sunflower, vegetable and blended oils

If you’re living outside the US you can get hold of Crisco
at
My American Market if you want to try it in a typical
American recipe
Ted

000_england_recipe_marker_nytraditional badge american000_norway_recipe_marker_ny

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.

000_england_recipe_marker_nystar000_norway_recipe_marker_ny

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.

000_england_recipe_marker_nytraditional badge picnic_flat000_norway_recipe_marker_ny

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.

000_england_recipe_marker_nytraditional badge picnic_flat000_norway_recipe_marker_ny

Split Pea & Ham Soup / Gul Ertesuppe med Skinke

A recipe for a warming, filling soup found on oxo.co.ukSplit Pea & Ham Soup / Gul Ertesuppe med SkinkeSplit Pea & Ham Soup / Gul Ertesuppe med Skinke

This recipe is English, but it might just as well have been Norwegian. I’ve eaten many a bowl of soup like this in my childhood and I stil make it ever so often. You might safely say it is one of my favourite soups – Ted

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Ham Hash with Poached Eggs / Hakket Skinke med Porsjerte Egg

A lunch recipe found in “60 Ways to Serve Ham” published
by Armour & Company in 1930
Ham Hash with Poached Eggs / Hakket Skinke med Porsjerte Egg

Armour & Company published a series of these cookbooks promoting their hams and bacon  in the 1920s and 1930s, all with very artistic illustrations like this one. If you like to download this cook book in pdf format, click the title below.

‘60 Ways to Serve Ham’

000_england_recipe_marker_nyill_001000_norway_recipe_marker_ny

Wholemeal Crescents with Cheese and Ham / Grove Horn med Ost og Skinke

A popular Scandinavian yeast bakery recipe found on joker.no
212_grove horn med ost og skinke_post

Crescents like these, fine or wholemeal, filled or not are very popular in Scandinavia and can be bought at most bakers and large grocers. More often than not you can buy them spread with cheese or cheese and ham at most cafés here too.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Calzone al Prosciutto Cotto Affumicato – Calzone with Ham and Apples / Calzone med Skinke og Eple

A calzone from ”Pizza” a book in the “Kjøkkenbiblioteket”  (Kitchen Library) series published by Aventura Forlag in 1992.
Calzone al Prosciutto Cotto Affumicato

This recipe originates from the Alto Adige region in northern Italy. Feel free to substitute ham with other types of pork. But do not cut out horseradish, it brings out a lot of flavor from the meat and apples. One variation is to form the calzone with an open top.

000_england_recipe_marker_nytraditional badge italian_flat000_norway_recipe_marker_ny