Baked Salmon Slices with Lemon Butter / Ovnsbakte Lakseskiver Med Sitronsmør

A lunch recipe found on “Lettvint for Små Familier” (Easy for Small Families) utgitt av Hjemmets Kokebokklubb i 1981
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Serve this delicate salmon with boiled potatoes  and boiled snow peas or cucumber salad. The very best salmon is “wild salmon” salmon that has lived naturally. But the farmed fish are almost as good and far less expensive.

Rainbow trout or other large trout can be cooked in the same way, or buy slices of large cod or other fish. Cooking fish in the oven in foil is convenient and saves on dishwashing. The fish take care of itself and you can concentrate on making the accessories.

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Shellfish Salad with Tarragon / Skalldyrsalat med Estragon

A recipe for a cold dinner dish found in“Alt om Urter”
(All About Herbs) published by Den Norske Bokklubben in 1985

Shellfish Salad with Tarragon / Skalldyrsalat med Estragon

This salad makes a simple yet delicious main course
for a summer lunch or cold dinner.

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Danish Chicken Tartlets / Kyllingetarteletter

A Danish starter/lunch recipe found on soendag.dkDanish Chicken Tartlets / Kyllingetarteletter

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Cauliflower Gratin with Cured Ham / Gratinert Blomkål med Spekeskinke

A lunch/dinner recipe found on godt.no
Cauliflower Gratin with Cured Ham / Gratinert Blomkål med Spekeskinke

Simple and easily! A good option if you want to try something new.

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Filled Cannelloni with Jarlsberg, Spinach and Prosciutto / Fylte Cannelloni med Jarlsberg, spinat og prosciutto

A cheese and pasta recipe found on “10 inspirerende oppskrifter med Jarlsberg” (10 inspiring recipes with Jarlsberg) found in
a free e-booklet published by
 tine.no

Filled Cannelloni with Jarlsberg, Spinach and Prosciutto / Fylte Cannelloni med Jarlsberg, spinat og prosciutto

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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.

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Walnu Waffles / Valnøttvafler

A recipe from “To Win New Cooking Fame – Just Add Waluts”
published by Diamond Brand Walnuts in 1937

Walnu Waffles / Valnøttvafler

To serve 2 or 3, make half this recipe. A delightful variation is to leave the walnut kernels out of the batter, and sprinkle a teaspoonful on each section of the waffle after pouring into the iron. The walnuts become deliciously crisp and “toasty.”

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Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

A lunch recipe from “Mett På En Litt Sunnere Måte” (Satisfied
in a little healtier way) a free E-booklet published by
 tine.no

Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

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Stuffed Rolls / Fylte Rundstykker

A quick recipe found in  “Mat for Travle” (Food for People in a Hury) utgitt av Hjemmets Kokebokklubb i 1982
Stuffed Rolls / Fylte Rundstykker

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Swedish Egg Cake / Svensk Eggekake

A traditional Swedish lunch/dinner recipe found in
“Carl Butler’s Cook Book” published i Norwegian
by Cappelen i 1974

Swedish Egg Cake / Svensk Eggekake

Nordic cookbook history was written in 1974. That year a bunch of foodie friends published a cookbook that would become one of Scandinavia’s most popular, “Carl Butler’s Cookbook”. With folded corners, patches of pie dough, tomato and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.

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Flavourful Hash / Smakfull Pytt-i-Panne

A lunch recipe found in “Cooking for a Man”
published by Heublein in 1953

Flavourful Hash / Smakfull Pytt-i-Panne

The third recipe from the fifties for the day, moving from breakfast to lunch now. This recipe can be baked in the oven or fried as patties and served as open-face sandwiches on toast.

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Avocado with Bacon and Roquefort Dressing / Avokado med Bacon og Roquefortdressing

A starter/light lunch recipe found in “French Cooking”
published Golden Apple in 1986

Avocado with Bacon and Roquefort Dressing / Avokado med Bacon og Roquefortdressing

The avocado (Persea americana) is a tree long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae. Recent archaeological research produced evidence that the avocado was present in Peru as long as 8,000 to 15,000 years ago. Avocado (also alligator pear) refers to the tree’s fruit, which is botanically a large berry containing a single large seed.

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Golden Kedgeree / Gyllen Kedgeree

A British/Indian recipe found in “Robert Carrier’s
Kitchen Cook Book” published in 1980

Golden Kedgeree / Gyllen Kedgeree

In India, Kedgeree (among other English spellings) usually refers to any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.

This dish moved to Victorian Britain and changed dramatically. In the West, kedgeree consists of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.

I know I have posted at least two recipes for British kedgeree before, but there are great variations to the recipes for this dish and Robert Carrier’s is a very delicious one –Ted

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Mussels in Apple Juice and Coconut Milk / Blåskjell i Eplejuice og Kokosmelk

A delicious and different mussel recipe found on kiwi.no
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Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.

The word “mussel” is most frequently used to mean the edible bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads (“beard”) to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.

In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous.

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Salmon Burgers on Potato Patties / Grove Laksekarbonader på Potetlapper

A delicious salmon recipe found on rema.no
Salmon Burgers on Potato Patties / Grove Laksekarbonader på Potetlapper

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