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Ahoy,
Labscous,Boston Baked Beans,American Hash,Irish Stew,Chicken Curry,Curry 'n Rice, does that rings a bell?But there were a lot more!!!!! Mostly when those were on the menu, it was often said, 'eeh, the fridges have been cleaned' because of all the left overs, where mixed together.On the Dutch MN, it was also, "a tradition" on Saturdays having "Snert"[Thick green peas soup, with trotters,also called "Erwtensoep"] and the other saturday "Groningse Rijsttafel"[Captain's Dinner nowadays called]These were brown beans with all kind of garnitures, like different made onions,bacon,goulash,pickles,piccalily, potatoes and rice.Even in the tropes, and often as dessert "pancakes"[natural,cheese,bacon].In the early days,from the '50's on,you don't needed a calender to see what day it was, you knew it by what was been served as dinner,on Sundays always Chicken and French Fries,Garden Peas,Applesauce, and once in a while "Rijsttafel"[Indonesian way] as served as Bami or Nasi Goreng, with a lot of garnitures as well.Friday always fish, mostly flatfish like plaice.Wednesday meatballs, made from minced meat and lot of bread.(*)) Talking about bread; every morning at 04:30 made my dough,hand made!!! to get fresh bread at breakfast, which started at 07:30,and had 4 hrs. overtime each day, most of the times about 120-150 hrs/monthly:$$$, but none is left(Eat)
 

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Ahoy John,

I know a woman, Catherine Atkinson, she has written several Cooking books, but there are 1000's of them, and also with special recipes from the MN.
But my favourites still are Larousse and my best book is from Auguste Escoffier 'Le guide culinaire'
 

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Ahoy,

I don't want to forget our "Iberian crew members",as they came in the Dutch MN in the early '50's, and I've served them a lot of:

Feijoada[black beans and pork stew]
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Cozido's[different meat dish]
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Bacalhau à Portuguesa[codfish fish dish]
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Caldeirada à Fragateira[different fish dish]

And still make them nowadays, for friends. You just have to try it once!!!
 
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