Carciofi Ripieni – Stuffed Artichokes / Fylte Artiskokker

A recipe from “Italiensk Kjøkken På Sitt Beste” (Italian Kitchen At It’s Best) published by a Norwegian book club in 1977

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Swedish Meat Balls

A Recipe from “A Picture Treasury Of Good Cooking” published by The Tested Recipe Institute in 1953

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You’ll find a recipe for Swedish Meat Balls from a Swedish women’s magazine published in 1959 HERE . I posted it  back in November.

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Griesznockerlsuppe "Milly" – Austrian Beef Soup With “Klot”

A recipe from “Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970

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Rum Babas

A recipe from “Good  Housekeeping – Cookery Book” published by  Ebury Press in 1976. The Book was first published in 1948

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Stuffed Sole In Pernod Sauce

A recipe from “The Love Of Cooking” published by Collins in 1972

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Chopstick Pork & Turkey Ramekins

A recipe from Family Circle’s “Casserole Cookbook” published in 1972

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Chopstick Pork, an oriental-style dream dinner mixing pork, fruits, and vegetables to perfection in one big dish; Turkey Ramekins, in individual broiler-proof servers. Crisp-cooked vegetables and mellow fruits in a sweet-sour sauce frame soy-seasoned pork

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Baklawa & Turkish Coffee – Specialities From The middle East

Recipes from “Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970

Bavarian Cream

A recipe from “Fabulous Food That Are Fun To Fix” published by Knox Unflavoured Gelatine in 1961

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Portion Omelettes With Shrimp

A recipe from “Mat For Alle Årstider” (Food For All Seasons) published by Det Beste in 1977

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Great-Grandmother’s Coconut Macaroons

A Recipe from “Kaker Til Kaffen” (Cakes For The Coffee) Published by a Norwegian family magazine book club in 1979

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Biersuppe – Beer Soup

From“Soup Beautiful Soup” by Ursel Norman with illustrations by Derek Norman Published by William Morrow & Company in New York in 1978

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Biersuppe is a typically German soup, that in all probability dates back several centuries. It is further testimony to the German love of beer. In Germany, it is usually made with dark beer, which has a very low alcohol content. Mostly it is eaten hot, usually preceding a cold evening meal. When made with lager beer, it is best eaten well chilled.

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Stuffed Pork Fillet With Apricot Sauce

A recipe from “Mat For Alle Årstider” (Food For All Seasons) published by Det Beste in 1977

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Hazelnut Rusks,Rose Cake,Raspberry Strips & Cinnamon Snails

Recipes from “Kaker Til Kaffen” (Cakes For The Coffee) published by a Norwegian family weeklies’ book club in 1979

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Lemon Apples

A recipe from “Hverdagsmat” (Everyday Food) published by a family magazine book club in 1979

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Biksemad – Danish Fry Up

A recipe from the Danish “God Mad – Let At Lave” (Good Food – Easy To Make) published by Lademann in 1973

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