Youth Parties Anno 1969 / Ungdomsselskaper Anno 1969

A youth party suggestion with menu and recipes found in
“Vi Skal Ha Gjester” (We’re Having Guests)
published by Johan Grundt Tanum Forlag in 1969

Youth Parties Anno 1969 / Ungdomsselskaper Anno 1969

I found working with the last post so entertaining that I just had to do another post from the same book although both are more more work than most posts. Because if you think arranging a party for your young ones would provide less problems than serving crabs to a couple of friends you are absolutely mistaken.

The set of worries maybe different, but the chance of ending with egg on your face was indeed present. And all the worries about what would happen to your furniture and floors came on top of that.


I was sixteen in 1969 and I must admit that the parties I went to back then were home-alone-parties that didn’t have the slightest likeness to the parties described in this book. If not totally Sex Drugs & Rock’n’Roll we were close enough.

Ted
Winking smile

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Fish In Curry Sauce / Fisk i Karrisaus

An easy fish dinner recipe found in “Mat For Alle” (Food For Everyone) published by Tiden Norske Forlag in 1985
Fish In Curry Sauce / Fisk i Karrisaus

This is an easy fish casserole that you can make while the potatoes or rice is cooking. Use fresh fish fillet or half defrosted fish in block.

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Peking Casserole / Pekinggryte

An Asian inspired casserole recipe found in “Gryteretter”
(Casseroles) published by Hjemmets Kokebokklubb in 1979

Peking Casserole / Pekinggryte

As the seventies neared its end the interest for Asian food grew in Europe, particularly Indian and Chinese. This dish is a good example of that, although chopsticks were obviously not in style yet even though the ingredients were perfectly cut for that purpose,but the rice was suggested cooked like you would it you intended to eat it with a fork – Ted  😉

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Chicken with Apricots / Kylling med Aprikoser

A chicken recipe found in “Gryteretter” (Casseroles)
by Jennie Reekie published in Norwegian in 1977

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Karjalan Paisti – Casserole from Karelia / Kjøttgryte fra Karelen

A classic Finnish dinner recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970

Karjalan Paisti – Casserole from Karelia / Kjøttgryte fra Karelen

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Massaman Curry / Massaman Karri

A classic Thai recipe found on goodtoknow.co.ukMassaman curry_goodtoknow_post

This classic, spicy Thai massaman curry recipe is packed full of delicious flavour. This traditional Thai curry is made with coconut milk, massaman curry paste and tamarind, and has potatoes cooked with the beef to make this a hearty warming supper. Chopped peanuts give a nice crunch too.

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Luxury Chicken / Luksuskylling

A swell chicken recipe found in “Gryteretter” (Casseroles)
published by Hjemmets Kokebokklubb in 1979
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Chicken is very suitable for casseroles. The meat is lean and mild and lends itself greatly for a large diversity of flavorings.

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Lamb Casserole with Root Vegetables / Lammegryte med Røtter

A autumn dinner recipe found in “Cappelens Kokebok”
(Cappelen’s Cook Book) published in 1991
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This is a traditional Norwegian autumn dish. Together with “Mutton in Cabbage” it was served after the lambs were slaughtered in the autumn.

Around this time of the year the grocers here in Norway fill up with lambs meat particularly suite for these two dishes so, yes, the tradition is fortunately still alive – Ted

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Settlers’ Casserole / Nybyggergryte

A dinner recipe found in “Gryteretter” (Casseroles)
published by Hjemmets Kokebokklubb in 1979

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Pot Au Feu – French Pot-Roast / Fransk Gryterett

A recipe from “The Betty Crocker Recipe Card Library”
published in 1971

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This French version of the family pot-roast traditionally simmer at the back of the range. Serve it simply from the pot it cooks in or pay its flavourful excellence the compliment of an elegant tureen like this one of handsome tin-lined copperware.

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French Chicken Casserole / Fransk Kyllinggryte

A classic French recipe found in “Fjærkre”(Poultry)
Published by Hjemmets Kokebokklubb in 1982
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Cider and Pork Casserole / Eplesider og Svinekjøttgryte

A  classic recipe found on about.com/britishfood
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Put pork and cider together with a little mustard and cream and you have a delicious, lovely and light casserole.

This Cider and Pork casserole is very easy to make and makes a lovely lunch dish, or main course for dinner or an alternative Sunday Lunch. Serve with seasonal vegetables and new potatoes, delicious.

Feel free to change the herbs in this dish. I love the addition of a hefty dose of French tarragon as this balances very well with the punch of the cider and the bite of the mustard. If you wish to add your favourite herb please read the notes at the end of the recipe.

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New England Boiled Dinner / Kokt Salt Kjøtt fra New England

A classic recipe found in “Robert Carrier’s Kitchen Cook Book” published by Marshall Cavendish Ltd in 1980
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traditional badge americanThis easy-to-prepare, one-pot meal is based on freshly-cooked, home-made salt beef and cabbage plus all the root vegetables you have at hand. Serve it with freshly-cooked beetroots, sliced and sprinkled with vinegar.

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Pichelsteiner Fleisch – German Meat Casserole / Tysk Kjøttgryte

A classic German recipe from “God Mat Fra Hele Verden”
(Delicious Food From All The World)  published
by
Schibsted in 1971
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It is quite likely that this stew originates from Bavaria, which is known for its many delicious casserole dishes.

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Burnt Snout / Brennsnute

A recipe for a rarely made Norwegian traditional dish
found on
spar.no
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Nice traditional food is often the best a Norwegian can have. Some dishes are more popular than others. This dish is probably for many quite unknown but no less sturdy, Norwegian fare for that reason. The name  Brennsnute (burnt snout) comes from the fact that the dish should be served so hot that you might burn your snout on it 😉

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