A delicious potato recipe found on bama.no
A recipe for a warm potato salad found on gilde.no
Potato salad is always best if you mix the potatoes and the dressing, in this case with ramsoms, while the potatoes are still hot. But you can also use the leftover potatoes.
A recipe from “Kjøkkenbiblioteket – Grillmat” (The Kitchen Library – Grilling) published by Aventura Forlag in 1992
The amount of sauce is generous in this recipe because it is nice to have some for the pork when it is served. To get a little smokey flavor, a handful of wet hickory chips can sprinkled on the coals.
A cake recipe found in “Syrnet Melk – Oppskrifter og Tips”
(Soured Milk – Recipes and Tips) a free e-booklet
published by tine.no
a wholesome and delicious pancake recipe from kiwi.no
These juicy pancakes are first and foremost incredibly tasty. Since more than half of the flour is whilmeal, they are rich in both dietary fiber, iron and B vitamins. Eggs and extra light milk also contribute with a lot of protein of the highest quality.
A breakfast recipe found in “Recipes the Modern Pabst-ett Way”
published by the Pabst Cooporation in 1931
Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well the rest of the recipe ingredients.
A French bread recipe found on aperitif.no
A recipe for great looking egg bread found on crisco.com
You don’t often see braided bread like this in Scandinavia, cakes on the other hand is far from rare. These braids are usually glazed with a simple confectioners’ sugar glazing.
A seafood recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co in 1958
Pretty pink shrimp are tempting and pretty in this quick dish.
A classic Russian dish found in “New Fashion Plates for Your Menu” published by Planters Edible Oil Co in 1932
Borsjtsj is a traditional dish in Eastern Europe, consisting of a vegetable soup, where the main ingredient usually is beetroot, while the other ingredients may vary. It is assumed that it originally originates from Ukraine.
Crisco, you may recall, was made from partially hydrogenated vegetable oil, a process that turned cottonseed oil (and later, soybean oil) from a liquid into a solid, like lard, that was perfect for baking and frying. Unfortunately, these wonderful qualities depended on “trans fats” that have since been implicated in heart disease. As a result, 
partially hydrogenated oils have fallen out of favor in the food industry. Even Crisco changed its recipe, cutting the amount of transfats in one serving to less than .5 grams. That allows Crisco’s label to state that it contains zero transfats.
But did you know that in the 1980s, health activists actually promoted oils containing trans fats? They considered such oils a healthy alternative to the saturated fats found in palm oil, coconut oil, or beef fat. In 1986, for instance, the Center for Science in the Public Interest (CSPI), described Burger King’s switch to partially hydrogenated oils as “a great boon to Americans’ arteries.”
David Schleifer, a scholar at Columbia University’s Center on Medicine as a Profession, lays out the story in the January issue of the journal Technology and Culture (and, more briefly, here). According to 
Schleifer, pressure from these activists was crucial in persuading fast-food chains to drop palm oil or beef fat in favor of partially hydrogenated soybean oil.
In the mid-1990s, CSPI and other health activists changed their tune as scientific studies turned up evidence that trans fats increased artery-clogging forms of cholesterol.
This led to yet another odd twist, which Schleifer explores in a separate article. Big food companies mobilized to debunk this claim, funding a study of their own. They expected it to demonstrate that trans fats had no such harmful effect.
To their dismay, the study confirmed the earlier results. The companies felt compelled to look, once again, for different, healthier, oils. The potato chip industry, for instance, went for a version of sunflower oil with higher levels of oleic acid. As Schleifer puts it: “Industry meddles with science, but science meddles with industry.”
Text from http://www.npr.org/
A North African flatbread recipe found on saveur.com
Similar to pita, but made with whole wheat flour, this Egyptian flatbread is traditionally baked in scorching-hot ovens in Cairo’s bustling markets. Home cooks can achieve similar results with a baking stone and an oven cranked to high.
RecipeReminiscing 