Twin Peaks Eats: The Norwegians Are Leaving!

In 2014, in anticipation of the Blu-ray release of Twin Peaks: The Entire Mystery, I did a series of Peaks-themed posts. Back then, the idea of David Lynch and Mark Frost returning with a third season of the show was…well, unthinkable. But here twin we are!
Starting with the premiere of season 3 on Showtime on May 21st at 9 PM, every Sunday night I will serve up a treat inspired by seasons 1 and 2. But as I go on, who knows what delights await us in the upcoming weeks!

Meanwhile, we’re going to revisit a few of the original blog posts. This originally appeared on Dinner Is Served 1972 on June 3, 2014

In the Twin Peaks pilot, Ben Horne is courting a group of Norwegian businessmen over breakfast.

The Norwegians seemed to be buying what Ben was selling; but eventually some shit goes down (if you haven’t seen it, 1. you’re crazy. 2. you have to go watch the pilot to find out. I’m not telling.) and this happens:


“The Norwegians are leaving! The Norwegians are leaving!”

norwegiann2Yeah. The Norwegians left.

But let’s get back to that breakfast from the clip! Looks good. Flapjacks. Bacon. Eggs. Coffee.

So, pretty far off from the Norwegian breakfast, or Frokost (from wikipedia):

The basic Norwegian breakfast consists of milk or fruit juice, coffee (or more rarely tea), and open sandwiches with meat cuts, spreads, cheese or jam. Cereals such as corn flakes, muesli and oatmeal are also popular, particularly with children.

Eh. Boring. You know what’s more fun? KOLDTBORD, or the Norwegian version of the smorgasbord. I think it literally translates to “cold board.”

Continue reading for a looksie at some primo retro koldtbord spreads.


I love the red serving bowls.

koldtbord (1)

This has to be for Christmas. I spy a Jell-O mold!

Check out the Norwegian flag right next to the stacks of sliced bread.


I am 100% sure there is pickled herring involved.

So, lots of salads, cold meat, cold fish, and little open-faced sandwiches. Count me in!

And then there’s this:

OK, not koldtbord. There’s a giant elephant. And is that a loaf of bread shaped like a crocodile??? But I came across it and had to share.

I never knew that Sharon, Lois & Bram had a record called Smorgasbord. Damn, I don’t know the last time that I even thought of Sharon, Lois & Bram. But now I’m gonna have that skiminarinkydinkydink skiminarinkydo I love you song in my head all day.

After looking at all those fantastic koldtbord photos and now have a hankering to see some more Norwegian foods, please visit Ted over at RecipeReminiscing. The recipes are all vintage. The photography is all questionable. And most of the recipes are provided in both English AND Norwegian.

Check out this humdinger of a dish from Ted’s site:


approx. 300-400 g [0,7-0,9 pound] beef
4 egg yolks
4 tablespoons chopped pickled cucumber
4 tablespoons finely chopped raw onions
4 tablespoons capers
4 tablespoons chopped beetroot
4 slices of bread with butter
Remove the tendons and skins carefully from the meat and run it once through a meat grinder. Placed on top of the buttered bread slices and push it well down at the edges so that none of the bread is visible. Chop lightly with the dull edge of a knife in checkerboard pattern.
Place the sandwiches on a platter with onions, capers, cucumber and beets around. The egg yolks can be served in half an eggshell or put on the sandwiches in an onion ring. Serve with salt and pepper.

Yummy. But hey now! I think I’ve seen that dish before!!!

Looks rather like Dinner is Served’s Beef Lindstrom, no?

dinner is served 001

Posted in Food, International Cuisine, television | Tagged , , , | 2 Comments

Joan Crawford’s Pork Chops with Red Onions and Apple Rings

Finally (and sadly) we come to the end of Feud the television mini series and my series of Feud-themed food posts.

I’ve saved the best for last, because this was indeed the best of the bunch. This is Joan Crawford’s Pork Chops with Red Onions and Apple Rings, which appeared in the  November 1, 1965 issue of Vogue.

Joan Crawford’s Pork Chops with Red Onions and Apple Rings for four to six

6 loin pork chops, one inch thick
¼ pound margarine or butter
2 large Italian red onions, sliced
1 cup flour
Lawry’s Seasoned Salt

Salt chops on both sides. Dip lightly in flour. Place chops in ¼ pound melted butter or margarine in skillet. Add sliced onions and cook till golden. When onions are cooked, place on top of chops. Brown chops on one side, then turn, replacing onions on the top side. Place chops in skillet in preheated 250° oven. Cover. Cook 15 minutes. Then reduce oven heat to 200° and bake for an additional 25 minutes. Top each chop with 2 fried apple rings.

Joan Crawford’s Fried Apple Rings
4 green apples
¼ pound margarine or butter
Lemon juice
Brown sugar

Core and slice apples into thick rings, but do not peel. Sprinkle with lemon juice. Heat margarine or butter in skillet. Fry apples first on one side, then the other, until brown but not mushy. This is a matter of a very few minutes. While frying, sprinkle top sides of apples with cinnamon, nutmeg, and brown sugar to taste. Keep warm until all are done.

This was delicious. I mean, pork and fruit is a winning combo, as Dinner Is Served has taught me again and again, so this really should not have been any kind of surprise.

Plus, if I’ve learned anything through this series it’s that Ms. Crawford knew what she was doing in the kitchen.


To everyone who has stopped by because of Feud, I hope that you’ll continue to visit me here at Dinner is Served 1972 or follow me on Facebook!


There’s really nothing else to say except enjoy the show! But I will leave you with what may be my absolute favorite moment of the entire series:

Posted in 1960s, Pork Chops, Recipes, Retro Food, Retro Recipes, television | 2 Comments

Bette Davis’ Spinach-Stuffed Filets

Feud Foods™ continues today with Bette Davis’ Spinach-Stuffed Filets!

I found this recipe in Johna Blinn’s newspaper column, Celebrity Cookbook (Click on the image to zoom in for the recipe).

The Evening Independent – Dec 2, 1965


Things I learned about Bette Davis in this article:  She owns many cookbooks and detests wasting food.

“I’m not a penurious woman, but to throw food away is a sin.”

She also thought it very important to teach her children to eat and behave.

“When I travel abroad it’s embarrassing to see how so many American children eat. They hold their implements like truck drivers.”

She also doesn’t give a shit about your eating habits.

These days I have to be charming about them [potatoes] and limit the number I eat. But if you have to diet, shut up and diet.

And I love her response after asked about her plans for the future:

I’m moving East to be near my children. I’m thinking of doing a comedy. I’ve killed my last person. Baby Jane” and “Sweet Charlotte” I call my macabre years. I’m bored with killing.

But not bored with the kitchen, apparently.

Bette’s filets are stuffed with a mix of butter, spinach, onion, and butter.

And then smothered with a can of cheddar cheese soup.

Really, Bette?

Well, I didn’t have canned cheddar cheese soup so I just made my own cheese sauce–starting with a butter-flour roux and added 1% milk and I shredded a block of Irish cheddar that I had in the fridge (this was the week before St. Patrick’s Day). As I stirred and stirred, I thinned it with the white wine I was drinking.

This sauce was boss. And to me it almost tasted as though I had thinned it with sherry and not just wine, but perhaps the nutmeg had something to do with that?

Anyway, the final dish was dee-lish. Especially, if like this night, I had all of the ingredients on hand! (well, not the canned cheese soup, but you know what I did.)

This really was super. Would 100% make this again.

Also! Article of interest–you can apparently vacation at Bette’s Butternut Farm in New Hampshire. 


Posted in 1960s, Fish, Food, Recipes, Retro Food, Retro Recipes | Tagged , , , , | 13 Comments

Jack Warner’s Broiled Salmon–Vegetable Medley

So, in episode 4 of FEUD: Bette & Joan, Pauline sits down for a Pepsi-centric lunch with Mamacita at a Howard Johnson’s.

From Tom & Lorenzo

OK, maybe it wasn’t a Howard Johnson’s. They didn’t serve Pepsi; they had HoJo Cola.

But that is neither here nor there. What does matter is the bit of conversation that goes on between them regarding Mamacita’s in-depth census research at the public library and how women are going to outnumber men by 6 million in 1970. So it is easy to assume that more women would mean higher demand for women’s films, and that  demand will force studios to make more films by and for women.

And then I cried a little. I literally cried into my ice cream (I always eat ice cream while watching FEUD) because it never happened–the movies made by and for women. All this time and it still hasn’t happened.

We spend a shit ton of money and we out-live all the men, but women don’t matter as much as they should. Especially when they cross over into “old broad” territory and are no longer “fuckable.”

Men like Mr. Jack Warner did almost everything he could to keep his female employees down. Especially when he said that Bette Davis had Charisma, Uniqueness, Nerve &Talent.

Speaking of which, Alaska showed she had enough Charisma, Uniqueness, Nerve & Talent to win All-Stars 2 with her epic interpretation of Baby Jane Hudson:

But back to Jack Warner! Thanks to Johna Blinn and her celebrity cooking column, we have even more reasons to hate Jack Warner after this story:

One of Warner’s corniest jokes happened during a luncheon honoring Madame Chiang Kai-shek. he had just bought the movie right s to Col. Robert Scott’s book, God is My Co-Pilot. “Bob had been with the Flying Tigers and kept telling all these things about Madame Chiang Kai-shek to the point I was disbelieveing. I arrived at the luncheon late and when I saw this sea of inscrutable oriental faces I was immediately overcome by a fiendish impulse. When I met her I said, “Holy Cow! I forgot to pick up my laundry!”

I don’t even know what any of that paragraph even means. But it sounds totally super-racist, right?

But we also a recipe for his broiled salmon!

Continue reading

Posted in 1970s, Fish, Food, Recipes, Retro Food, Retro Recipes | Tagged , , , , , , , , , | 9 Comments

Hedda Hopper Cocktail

Last week I suggested that perhaps for this episode I’d make a Joan-approved cocktail. Well, then… I give to you the Hedda Hopper Cocktail, a.k.a Malice in Hollywood No. 1

This is the only apricot brandy I could find.

  • Directions:
  • Add both ingredients to a shaker and fill with ice.
  • Shake, and strain into a chilled cocktail glass or tall shot glass.
  • Twist a swatch of thin-cut lemon peel over the top.

hedda hopper cocktail

This was…rough. Which is weird because I am a fan of Jim Beam. And Jenny over at Silver Screen Suppers made this cocktail and loved it.

But she also loved Joan Crawford’s French Banana Salad. So either we have completely different palates or ingredients are waaaay different over in the UK.

Maybe it’s because the apricot brandy wasn’t Marie Brizard Apry (whatever the hell that is)???

Verdict: this drink was malicious. Would Joan have liked it?

No fucking way. Jim Beam? As if. Miss Crawford only drinks vodka.

OK, darlings, let’s have Bette and Susan as Bette play us on out.

But be warned! This song is soooooooo damn catchy.

FYI, the contest to win a copy of “Cooking with Joan Crawford” is open until April 4! Enter HERE.

Posted in Beverages & Cocktails, Recipes, Retro Recipes | Tagged , , , , , , , , | 4 Comments

Joan Crawford’s Spinach Salad

Hi, kittens! Welcome to DiS1972!

Since it’s Sunday, and tonight I’ll be watching FEUD: Bette & Joan on FX, I’m serving up another one of Joan Crawford’s recipes.

This one comes from an article in the November 1, 1965 issue of Vogue.

A Second Fame: Good Food

The article features a number of recipes, but since I already had spinach on hand for Bette Davis’ Spinach-Stuffed Filets (COMING SOON!), Joan’s Spinach Salad was a no-brainer. Also, it’s all of 3 ingredients:

Joan Crawford’s Spinach Salad for four to six
6 cups fresh, young spinach leaves
1 pound bacon
1 cup cider vinegar
Salt and freshly ground pepper

Wash the spinach and place in the refrigerator until crisp. Do not cut leaves. Fry the bacon; drain on stove on paper towels. Save a thin layer of grease in skillet, add 1 cup cider vinegar, warm a second, then pour, hot, on the spinach; season. Break the bacon in small bits and sprinkle on top of the salad. Serve while warm. This can also be made with shredded lettuce or, as in France, with young, tender dandelion greens.

So, it was a spinach salad with a hot-bacon dressing. Which is great. Fabulous.

But what is a spinach salad without red onions and mushrooms and cooked egg? Boring. Good, but kinda boring.

Which is on the other end of the spectrum from her Danti-Chips and French Banana Salad–those two recipes are jsut bonkers!

OK, if I don’t put up another post before then, I’ll definitely be back next Sunday with another FEUD: Bette & Joan inspired dish! I’m thinking a cocktail…

I need more feathers and fur in my life

…one that is Joan-Approved.

And remember that you have until Monday, March 27th to enter the Joan Crawford Cookbook Giveaway–all you have to do is put “Bette” or “Joan” in the comments section.

Posted in 1960s, Food, Recipes, Retro Food, Retro Recipes, Salad | Tagged , , , , | 6 Comments

Happy Birthday, William Shatner!

Yesterday William Shatner turned 86. Dammit I missed it.

And I was even assigned a dish of his to make by Jenny over at Silver Screen Suppers for a top-secret project she has going on.

And I’ve made it (FYI, it was yummy) I just don’t have the photos on hand. Or the time to write it. I totally dropped the ball here.

Forgive me!

So in the meantime, here’s a smokin’ hot photo of James T. Kirk with some steamy stew:

Shatner hates fruit salad. Who knew?

And a ska tune that was written in his honor. I love this little ditty. Makes me think of high school.

See you on Sunday for another FEUD: Bette & Joan dish!


Posted in Etc., television, Uncategorized | Tagged , | 4 Comments

Bette Davis’ Red Flannel Hash

Hello, kittens!

Here’s a quickie right before tonight’s episode of FEUD: Bette & Joan.

This time I took a page out of Bette Davis’ cookbook–not that there is one, like Joan’s. (Remember! You can win a copy of Cooking With Joan Crawford, complied by Jenny Hammerton by entering the sweepstakes HERE).

But here’s Bette’s Red Flannel Hash, in her own words and in her own handwriting:

Found this on pinterest

Why did I choose this one? Because I had mounds and mounds of leftovers from this year’s St. Patrick’s Day Corned Beef & Cabbage, which I make every March.

So I just chopped up some of the beef and picked out the potatoes and the beets, put it in a skillet and browned it.

There ya have it!

Fun fact: this the first poached egg I’ve ever attempted. How, pray tell, is that possible after 6 years of Dinner Is Served? Who knows!

My egg was quasi-successful. As you can see, I over-cooked it. BUT! Now I know that I could make one again and make it right.

But how was the hash, you ask?

It was delicious. And I highly recommend it for the next time you have leftover corned beef dinner.

So score one for Bette.

Enjoy episode 3 tonight, everybody!

Posted in Beef cuts, Food, Recipes, Retro Food, Retro Recipes, television | Tagged , , , , , , | 4 Comments

Joan Crawford Cookbook Giveaway!!!

Hello, kittens!

I hope you’ve been enjoying the Joan Crawford dishes I’ve been rolling out in honor of the new series FEUD: Bette & Joan.

But I know someone who is the definitive expert on what Joan liked to do in the kitchen. She actually wrote the book on it!

This is Cooking With Joan Crawford, compiled by Silver Screen Suppers blogging superstar, Jenny Hammerton.

It’s a rather lovely coffee table type book, that contains over 30 of Joan’s very own recipes. Illustrated with postcards of Joan from Jenny’s collection.

Here is a trailer for the book:

The book is available from or – £25 in the UK, $35 in the US.

But we want to give you a chance to win a copy for free! 

All you have to do is just leave either one of us a comment, telling us who – in your humble opinion – is best…

Joan or Bette!?!?!  

State your case in the comments section below and you’ll be entered!

Contest is open until April 6th. You can also enter a second time by visiting Jenny’s page, HERE. (so you get 2 chances to win).

The winner will be chosen by random lotto; but two lucky folks will win an e-copy if they make the funniest comment–judged by Jenny and me.

But if you can’t wait to see if you have won, skip over to Blurb and grab a copy of the book. The print version takes about 10 days to get delivered, but if you want it STAT, there’s an e-book version too… Just click on the Related Editions button bottom right as per pic below…

Screen Shot 2017-03-16 at 07.43.00

Here are the links again: or

Please send Jenny pictures of any Joan dishes you cook. She absolutely adores it when others cook Crawford-style!

Do get in touch via her contact page… and you can always reach me at We both love love love hearing from our readers!

Good luck and good eating!


Posted in cookbooks, Food, Retro Food, Retro Recipes | Tagged , , , | 41 Comments

128. Toasted Tuna Sandwiches

We’re gonna keep on keepin’ on with another selection from the Dinner is Served! 1973 series!

And it’s one that, if you were snowed in your house today, you most likely have all of the necessary ingredients on hand.

Especially if you’re one of those folks who hit the grocery store at the slightest hint of snow and buy all of the milk and all of the bread and all of the eggs.

And non-perishables! Don’t forget your canned goods. I bet those people always buy canned tuna.

So here’s a tuna sandwich fit for a snow day:


Continue reading

Posted in 1970s, Food, Recipes, Retro Food, Retro Recipes | Tagged , , , , , | 9 Comments