A dinner recipe from “Mine 100 Bedste Opskrifter Fra Fad
Og Fryser” (My 100 Best Recipes from Pots and Freezer) by Mona Giersing published by Lademann in 1982
It’s not very often you see Scandinavian dinner recipes using fruit to the to the extent that Mona Giersing is using here. It almost gives this veal stew a touch of the Caribbean and that certainly works for me – Ted
A quick dinner recipe found in “Mat for Travle” (Food for
Busy People) published Hjemmets Kokebokklubb in 1982
I’m not quite sure why the authors of the book has chosen to call this dish English Casserole, it could just as easily has been from any of the Scandinavian countries. Not that this matter much, recipes have traveled to and fro over the North Sea for more than a 1000 years so who care where it came from initially, it looks delicious – Ted
A stew recipe found in “Mine 100 Bedste Opskrifter
Fra Fad Og Fryse” (My 100 Best Recipes from Serving Plates and Freezers) by Mona Giersing published by Lademann in 1982 
Flensburg (Danish: Flensborg, Low Saxon: Flensborg, North Frisian: Flansborj, South Jutlandic: Flensborre) is an independent town (kreisfreie Stadt) in the north of the German state of Schleswig-Holstein. Flensburg is the centre of the region of Southern Schleswig. After Kiel and Lübeck it is the third largest town in Schleswig-Holstein.
A clamb recipe found in “Gryteretter” (Casseroles)
by Jennie Reekie published in Norwegian in 1977
The lamb yogurt combination is known from a lot of different
cousins. We know it from Greece, North Africa the Indian subcontinent
and several other places. The book gives no clue to where this recipe comes from but an educated guess might place it in Northern Africa
Ted
A pork stew recipe in holiday mood found in
“52 Søndagsmiddager” (52 Sunday Dinners)
published by Hjemmets Kokebokklubb in 1983
The easter holiday is getting close and those who haven’t had enough of snow and skiing yet here in Norway head for the mountains. The more sensible of us stay at home and enjoy the budding spring. What ever we choose, labouring over the pots and pans is a thing to avoid when in the holiday mood, so here’s a quick and easy stew for you
Ted
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
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
An easy fish dinner recipe found in “Mat For Alle” (Food For Everyone) published by Tiden Norske Forlag in 1985
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.
An Asian inspired casserole recipe found in “Gryteretter”
(Casseroles) published by Hjemmets Kokebokklubb in 1979
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 😉
A chicken recipe found in “Gryteretter” (Casseroles)
by Jennie Reekie published in Norwegian in 1977
A classic Finnish dinner recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
A classic Thai recipe found on goodtoknow.co.uk
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.
A swell chicken recipe found in “Gryteretter” (Casseroles)
published by Hjemmets Kokebokklubb in 1979
Chicken is very suitable for casseroles. The meat is lean and mild and lends itself greatly for a large diversity of flavorings.
A autumn dinner recipe found in “Cappelens Kokebok”
(Cappelen’s Cook Book) published in 1991
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
A dinner recipe found in “Gryteretter” (Casseroles)
published by Hjemmets Kokebokklubb in 1979
A recipe from “The Betty Crocker Recipe Card Library”
published in 1971
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.
