Club Sandwich with Cod / Club Sandwich med Torsk

A fresh take on the club sandwich found in
“Torsk til Hverdag  og Fest” (Cod for Everydays and Parties)
a free E-book published by Godfisk!

Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.

But cod is also great as party food. Put cod on the table when family or friends get together for a nice meal and a good mood is guaranteed. With its firm white fish meat and its delicate flavor, the cod fits just perfectly both for everydays and parties.

Chicken Rolls Special / Kyllingrulade Spesial

A delicious lunch recipe found in “Crisco’s Good Cooking
Made Easy Cook Book” published by Procter & Gamble in 1978

Crisco is a brand of shortening produced by The J.M. Smucker Company popular in the United States. Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil. Additional products marketed by Smucker under the Crisco brand include a cooking spray, various olive oils, and other cooking oils, including canola, corn, peanut, olive, sunflower, vegetable and blended oils

If you’re living outside the US you can get hold of Crisco
at My American Market if you want to try it in a typical
American recipe – Ted

Faggots and Mushy Peas / Faggots og Mushy Peas

A classic pub-grub recipe found on Picture Britain

Abigail Rogers Young who runs Picture Britain writes: This would be one of those snigger-behind-your-hand British/American language differences. I’m sure that you Brits simply live for the look on your American friends’ faces when you say, “Oh yes, we’re having faggots and mushy peas for lunch. Oh, some mash as well, and we’ll cover the whole thing in gravy!”

This traditional British dish (also known as “savoury ducks”) seems to have been concocted for the purpose of using up absolutely every part of a pig that you would never eat otherwise, and was especially popular with the rationing of World War II. The “good old-fashioned way” to make faggots is with a pig’s heart, liver and fatty belly meat or bacon minced together, with herbs added for flavoring, and sometimes bread crumbs. The mixture is shaped into balls, wrapped with caul fat (the omentum membrane from the pig’s abdomen), and baked. Tasty, innnit?

So, my non-British friends, if you want to impress your dinner guests with your expertise in international cuisine, really make them wonder, or just want to gross them out, here is the recipe for British faggots (and please don’t forget the marrowfat peas!).

I have eaten this dish for lunch at countless pubs all over the UK and
can assure you that it’s infinitely more tasty than it sounds like. But I’m
Norwegian and we eat a lot of strange things here as well

Ted

Lunch Rolls with Cheese / Lunch Rundstykker med Ost

A baking recipe found in “Den Store Bakeboken”
(The Big Baking Book) published by Schibstedt i 1978

Norwegians seldom eat hot lunches, so fresh bread or rolls is important stuff here round that time of the day whether we’ve packed our lunch before leaving home or buy sandwhiches at a bakers or in the cafeteria at work. Special bread or rolls like these are popular here both home baked and bought.

Islander Treat Salad / Karibisk Salattraktering

A salad recipe found in “Swappin’ Good Recipes Feat. Cottage Cheese” published by American Dairy Association in 1970

Unless you were stinking rich I guess this was a salad you might have served rather seldom. Four servings of salad made from 8 freshly cooked lobster tail served with fresh pineapple was not cheap ingredients back in 1970, neither are they today.
But man, it looks absolutely delicious.

Ted

Baked Potato Variations / Bakt Potet Variasjoner

An appatizer/lunch recipe found in “Cappelens Kokebok”
published in  1995

Baking is a great way to cook potatoes. They can be eaten as regular boiled potatoes, but can also be served as an appetizer or main course together with suitable accessories. You should choose quite large potatoes, but it is also possible to bake smaller ones. Mealy varieties are best suited. Note that it is not a good idea to wrap the potatoes in aluminum foil. They get a much better taste and texture without.

The little guy there is Potato Pete and he was part of a campaign
introduced during WWII to encourage the British population to eat
home-grown vegetables.

Baked Stuffed Tomatoes / Bakte Fylte Tomater

A lunch recipe found in “60 ways to Serve Star Ham”
published by  Armour Co in 1930

Text from the booklet: The only real rival of “Star” Ham is Armour’s “Star” Bacon. In uniform quality it is equally dependable for it has the same famous Fixed* Flavor. The mildness and sweetness of this choicest bacon are distinctive, As a breakfast delicacy, it is admittedly unsurpassed. Wherever finest foods are served – on dining cars, in prominent hotels and elsewhere – it is a familiar item on the menus.

Crisp Skinned Salmon with Fetta & Potato Mash / Sprøskinnet Laks med Feta og Potetmos

A lunch recipe found on “Winter Warmers Recipe Book”
a free E-book published by Lemnos

Make creamy mashed potato really special by adding fetta
for extra flavour and texture.

Potato Patties / Potetpletter

A classic Scandinavian lunch/dinner recipe found in “Cappelens
Kokebok” (Cappelen’s Cook Book ) published in 1995

Patties made of fried grated uncooked potatoes are cheap and delicious food that has a long tradition in Scandinavia. With the grating dish on a food processor you grate the potatoes in no time. Serve the potato patties right from the frying pan with fried crisp bacon, coleslaw ,and of course, cranberry jam.

Grilled Salmon with Horseradish Sauce / Grillet Laks med Pepperrotsaus

A lunch/dinner recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988

Your tears may start to flow when you grate the horseradish,
but the taste is impeccable with grilled salmon.

Crabmeat Salad / Krabbesalat

A salad recipe found in “Old Gloucester Sea Food Recipes”
published by  Frank E Davis Fish Company in 1932

Frank E Davis Fish Company published a whole series of cookbooks like this one in the first half of the 1930s. They featured recipes for both for canned and fresh fish and shellfish. All were richly illustrated in full colour – Ted

Cheese Pie With Bacon / Ostepai Med Bacon

A pie recipe found in “Best Casseroles to Make”
published by Woman’s Day in 1973

Mushroom Omelet / Soppomelett

A delicious lunch recipe found in “Lær Mer om Sopp”
(Learn More About Mushrooms) utgitt av BAMA gruppen i 1982

Omelets is the perfect snack no matter what time of day it is. If you got a pack of eggs in your fridge you can make one in a matter of minutes. You can make a plain omelet or fill it with just about anything. It must be among the most versatile dishes in the world – Ted

Cheese Suffle with Tomato and Watermelon Salad / Ostesufflé med Tomat- og Vannmelonsalat

A suffle recipe found in “10 Inspirerende Oppskrifter
med Jarlsberg” (10 Inspiring Recipes with Jarlsberg)
published by Tine

Jarlsberg (Norwegian pronunciation: [ˈjɑːɭsˈbærɡ]; English /ˈjɑːrlzbɜːrɡ/) is a mild cow’s-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Although it originated in Norway, it is also produced in Ohio and Ireland under licenses from Norwegian dairy producers.

Mushrooms in Tart Shells / Sopp i Terteskjell

A lunch recipe found in “Alt om Urter” (All About Herbs) published by Den Norske Bokklubben in 1885