China Chicken With Natural Rice / Kinakylling Med Naturris

A recipe from “Den Nye Maten” (The New Food) published by Aschehoug in 1979

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Chinese cuisine is incredibly fresh, elegant and lean. It is just the thing for dietfood that saturates without giving too many calories. Despite all the ingredients this dish is quick to make. Remember to buy the chicken pre-grilled.

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Caramelized Banana With Vanilla Ice Cream / Karamellisert Banan Med Vaniljeis

A recipe from “Dreyers Kokebok I Farger” (Dreyer’s Cook Book In Colours) published by Dreyer in 1968

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A delicious and very simple desert from way back in the sixties 🙂

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5 Fifties Variations On Hard Boiled Eggs / 5 Femtitalls Varianter På Hardkokte Egg

 

5 recipes from “Egg Og Eggeretter” (Eggs And egg Didhes) published by Cappelen in 1957

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Barley Flour Waffles With Grated Apples And Maple Syrup / Byggmelsvafler Med Revne Epler Og Maple Syrup

A recipe from “Den Nye Maten” (The New Food) published by Aschehoug in 1979

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My first waffle recipe to day was rather decadent, so if you like your waffles healthier and more wholesome this is the recipe for you. “The New Food” was one of the first cook books in Norwegian that managed to make healthy food look tempting, even delicious. Other cook books on the theme had been published earlier of course, we’re not all born behind the barn you know 😉 . On the other hand, these books had a certain old schoolbook feel to them and the pictures in them made the food look dull and unappetizing.

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Strawberry Tart With Cream Sauce / Jordbærterte Med Kremsaus

A recipe from “Sommermat” (Summer food) published by Hjemmet’s kokebokklubb in 1979

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Crab And Asparagus Pie / Krabbe Og Asparges Pie

A recipe from “Småretter” (Snacks) published by Hjemmets Kokebok Klubb in 1979

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It is not always necessary, for long and many preparations to make a feast. This delicious pie is a way to do it.

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Angels On Horseback / «Engler til hest»

A recipe from “God Mat Fra Hele Verden” (Nice Food From All The World) published by Schibsted in 1971

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"Angels on horseback", belong to the specialties of the English kitchen, but can be found in other countries too. They are served as an appetizer. Here is a recipe that uses thin slices lightly salted pork, but bacon is often also used.  It is a matter of taste what you prefer. Whether it be pork or bacon, it is important that it be cooked completely crispy.

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See this and lots of other delicious recipes here:
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Potato patties / Potetlapper

A recipe from “Sommermat” (Summer Food) published by Hjemmets Kokebok Klubb in 1979

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Potato patties are user friendly. They are easy to make, easy to store and can be used for just about anything. You can decide for yourself which tastes version you want, it can be made sweet or salty, or with onion or other tasteful ingredients. And Potato patties are seasonally independent, and suitable as a good meal all year round for breakfast, lunch, dinner, a quick sandwich or a midnight snack. The recipe shown here is a lunch/light dinner version.

“Raggmunk” is a Swedish version: fried potato patties served with fried bacon and lingonberry jam, easy to make and very tasty.

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Smoked Salmon Patè / Røkelakspatè

A recipe from “Lettvint For Små Familier” (Easy For Small Families) published by Hjemmets Kokebok klubb in 1979

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This is an easily made ​​dish that will impress. It pays to buy the tail piece of salmon or trout for this dish. Tail piece is cheaper than buying the fish in slices. Tuna patè can be made the same way.

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Three Cold Entrées / Tre Kalde Forretter

Recipes from “Mat Som Smaker” (Tasty Food) published by Schribsted in 1968

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Vanilla Rings / Vaniljeringer

A recipe from “Kaker Til Kaffen” (Cakes For The Coffee) published by Hjemmets Kokebok Klubb in 1979

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Norwegian Hash / Pytt I Panne

A recipe from “Lørdagskos” (Saturday Snacks) published by Dreyer in 1967

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Originally this dish was made from left over meat and potatoes, but in my childhood home it was so popular that we didn’t always wait for any leftovers to be available. We often had this as a late Saturday lunch back in the sixties. I make it still from time to time, particularly at my week end cottage outside Oslo, it’s fast, easy to make and can be varied infinitely  – Ted

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Pineapple Mousse / Ananasfromasj

A recipe from “Dreyers Kokebok I Farger” (Dreyer’s Cook Book In Colours) published by Dreyer in 1968

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Rhubarb-Strawberry Compote / Rabarbra-Jordbærkompott

A recipe from “Sommermat” (Summer Food) published by Hjemmets Kokebok Klubb in 1979

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See this and lots of other delicious recipes here:
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Norwegian Caramel Pudding / Karamellpudding

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

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traditional badge2This caramel pudding is a classic Norwegian dessert and a favorite at every festive occasion in my country and especially a successful dessert at gentlemen’s parties. It is also straightforward because it can be made one to two days in advance.

See this and lots of other delicious recipes here:
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