A quick appetizer recipe found in
“The Quick & Eary Armour Cookbook” published by
Benjamin Company-Rutledge Book in 1980
Here’s a simple and quick solution should you have forgotten
the appatizers when having guests. You can stack and cut these
ones in a matter of minutes while the the icecubes
still float high in the welcome drinks.
A great side dish found in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978 
The restaurant chefs writes: In our opinion, an excellent way to cook champignons. This dish may be made well in advance. It keeps well in the refrigerator.
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A nice Asian street dish found on sbs.com.au
Egg toasts are sold by street stall vendors in Korea to cater for those in a hurry. Koreans usually have a hot breakfast of rice, soup, kimchi and side dishes. These pan fried white bread toasted egg sandwiches are a fusion of Asian flavours and Western influences. The addition of cabbages lends a lovely crunch to the soft egg omelette.
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A recipe from “Stora boken om Smørgåsar och Smørgåstårtor” (The big Book about Sandwiches and Sandwichcakes) published in 1985
A waffle iron is a handy equipment in the kitchen. Its uses go way beyond making waffles – Ted 😉
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A great summer salad found in the “Småretter og Salater”
(Snacks and Salads) part of the
Danish series MENU Internationalt Madleksikon
Published by Lademann
I have no idea whether this salad recipe originates from California or if it is just a name the authors of the book thought was a fancy name. Whatever, the salad looks quite delicious – Ted
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One of the King’s favourites found in”Are You Hungry Tonight”
published in 1992
Plan a party the way Elvis and his boys would have done it in the good ol” days. Fry up some breaded onions, rewind the tape to See See Rider and rock ”n” roll!
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A historic overview and a recipe found on savoringthepast.net
Jas. Townsend & Son who runs savoringthepast.net writes: Welcome to our blog, SavoringthePast.net. The purpose of this blog is to open dialog with readers and to share insights regarding the history of food.
Food is a universal connection between people of differing cultures, locations, and ages. It’s easy to take for granted the foods we regularly enjoy, giving little thought to the origins of our favorite dishes or how they may have impacted history or evolved over time. The dinner table has always been a place for friends to gather to exchange ideas and engage in dialog ever since…well…ever since there were dinner tables.
If you are at all interested in food history, old recipes and old cooking methods this is not a blog you would want to miss – Ted
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A traditional baking recipe found on mytaste.co.uk
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A great picnic recipe found on bbcgoodfood.com
The most remarkable about these sausage rolls is that they don’t contain the smallest vestige of sausages, but are filled with chicken, bacon, basil and sundried tomatoes. But don’t let that scare you, they are just perfect both for a picnic or with a cup of tea in the garden – Ted
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A recipe from “McCall’s Great American Recipe Card Collection”
published in 1973
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A felicious lunch recipe found on recept.nu
With all this dill, this dish could not be anything but Swedish – Ted 😉
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A delicious cake recipe from “Festmat” (Party Food)
published by Hjemmets kokebokklubb in 1982
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A sharp tasty biscuit recipe found on tine.no
These biscuits are a natural part of any cheese party and they tastes delicious with salads and soup. With both matured edam and cayenne they have a sharp and delicious taste.
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A nice jam recipe found on bbc.co.uk/food/
This sweet strawberry jam is soft set and incredibly easy to make.
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A recipe from Håkan Håkanson’s “Kunglig Spis”
(Royal Oven) published in 1982
Håkan Håkansson writes: Hungarian chicken is a hearty, full-bodied dish with a colorful appearance. A nice alternative to the light and more spring like chicken dishes.
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