A classic Swedish starter found on olivemagazine.com
This simple prawn starter is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. If you can’t get fresh horseradish, use 1 tbsp of horseradish sauce instead.
A salmon dish for the Christmas buffet found on kiwi.no
Salmon has a natural place at Christmas for many Norwegians. Either served traditionally with cucumber salad, sliced carrots, sour cream and boiled potatoes on Christmas Eve, or as an appetizer or part of the Christmas buffet like here.
A delicious Swedish starter recipe found on recept.nu
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A quick soup recipe found in “Mat for Travle” (Food for People
in a Hury) utgitt av Hjemmets Kokebokklubb i 1982
A Finish starter recipe found in i “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
A shellfish cocktail recipe found in “Småretter og salater”
(Starters and Salads) published by Lademann in 1975
This crayfish cocktail filled in pretty glasses will look great on any table.
A fresh starter recipe found in “Forretter“ (Starters)
published by Hjemmets Kokebokklubb in 1982
A Danish starter/lunch recipe found on soendag.dk
An Asian specuality found in “Robert Carrier’s Kitchen
Cook Book” published in 1980
This recipe comes from Bali, though there are variations of it on nearby islands. On Lombok, for example, they make it with beef. The minced meatballs may split when you push them on to the bamboo skewers unless you take the precautions described in the recipe. You can prepare this saté and refrigerate it for up to 24 hours before cooking.
A starter/snacks recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in1958
Hot, meaty tidbits in a creamy dunking sauce. So good, guests never know when to stop eating! To make Swedish Meat Balls in a chafing dish, brown balls and make sauce in blazer over direct heat. To keep hot, set blazer over boiling water.
A starter recipe from “Recipes the Modern Pabst-ett Way”
published by Pabst Corporation in 1931
Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. Many breweries turned to alternative pruducts back then. 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 with the rest of the recipe ingredients.
A starter recipe found in “The New Sealtest Book of Recipes
and Menus” published by Sealtest Inc in 1940
If you’re not all that fond of oysters I’m sure this recipe will work
just as well with mussles or scallops – Ted
A classic creole shellfish recipe from
The Betty Crocker Recipe Card Library published in 1971
Long-grained Louisiana rice, gulf shrimp and Creole cooking secrets make this subtly flavoured New Orleans specialty.
A spicy fish cake recipe found on yourhomemagazine.co.uk
A starter/snack recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubb in 1988
