Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

A seafood recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co in 1958

Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

Pretty pink shrimp are tempting and pretty in this quick dish.

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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.

Chinese Inspired Mushroom Toast / Kinainspirerad Svamptoast

A tempting sandwich recipe foubd in “Stora Boken om
Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches
and Sandwich Cakes) published in 1985

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Pan-fried Turkey, Brie and Cranberry Sandwich / Pannestekt Kalkun, Brie og Tyttebærsandwich

A nice version of the pan-fried sandwich found on foodnetwork.com
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Anything containing cranberry sauce or jam will sound downright mouthwatering to any Scandinavian, we grew up on the stuff after all. Meatballs without cranberryjam for instance will sound like a monstrosity to most of us. So these sandwiches would go down well around our neck of the woods too – Ted

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Gaeran To Su Tu – Korean Egg Toast / Koreansk Eggetoast

A nice Asian street dish found on sbs.com.au
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traditional badge ethnic speciality_flatEgg toasts are sold by street stall vendors in Korea to cater for those in a hurry. Koreans usually have a hot breakfast of rice, soup, kimchi and side dishes. These pan fried white bread toasted egg sandwiches are a fusion of Asian flavours and Western influences. The addition of cabbages lends a lovely crunch to the soft egg omelette.

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Paris Sandwiches / Parisersmörgåsar

A classic Scandinavian hot sandwich recipe found in
“Stora Boken om Smörgåssr och Smörgåstårtor”
(The Big Book on Sandwiches and Sandwichcakes)
published by ICA Bokförlag in 1984

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You’ll find variations of the recipe for this sandwich all over Scandinavia. In my mind this is one of the very best of them – Ted

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Toast with Shrimp Stew / Toast med Rejestuvning

A recipe from the Danish “Småretter og Salater” (Snacks and Salads) in the “MENU Inrernational Madlexicon” series published by Lademann in 1975
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traditional badge danish_flatThe Danes are great with open face sandwiches whether they are cold or hot. This sandwich is a good example of what you can have with cup of tea or a cold bottle of beer at a Danish  café or inn – Ted

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Cheese’n Bean Grill / Varmt Ostesmørbrød med Tomatbønner

A snack recipe from an ad for Kraft published in 1967beanes and cheese on toast_kraft_post

The recipe says to grill the sandwiches till the cheese has melted, but the cheese on the pictures looks only slightly out of shape to me. Melted cheddar tastes great, lukewarm cheddar on the other hand… – Ted

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Wonderful Wind-Up / En Herlig Snack

A simple recipe from an ad for Kraft American Cheese in Slices published in 19671967 Food Ad, Kraft American Cheese Slices_post

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Delicious Canapés Fifties Scandinavian Style

Canapé recipes from “Varme Smørbrød” (Hot sandwiches) published by J W Cappelen in 1958

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I’ve noticed that in this book the map does not always correspond with the terrain. What I mean is that the recipes and descriptions doesn’t always seam to correspond with the picture of the sandwich. But I guess you get the idea anyway – Ted

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3 Classic Hot Norwegian Open-faced Sandwiches

Three recipes from “Varme Smørbrød” (Hot Sandwiches) published by J W Cappelen in 1958

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Back in the fifties Norway was one of the poorest countries in Europe now we are probably the richest. The smoked salmon sandwich at the bottom here is a good measure of this. Buy one here to day and you’ll get a bread slice twice as big, with an inch thick layer of scrambled eggs and at least two slices of smoked salmon on top – Ted

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Hot Sandwiches Scandinavian Style – Part 2

Recipes from a small book called simply “Varme smørbrød” (Hot sandwiches) published by J W Cappelen in 1958
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Here’s the second post from “Varme smørbrød” and this time  it’s all about sandwiches made from minced beef. You don’t see them that often any more, but back in my childhood this kind of sandwiches were close to staple food when the evening came. At least in the home I grew up in -Ted

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