Rogers and Bros. Avalon pattern silverplate, purchased on ebay I picked up for almost nothing. When I use soup bowls, the Avalon soup spoons are appreciated. The crochet tablecloth is one I found years ago while antiquing at the Pasadena College Swap Meet. It may be a bed cover but I've used it as a table covering since my table is unusually wide. Seemed to fit the delicate nature of these dishes.
Similar set found on the internet
Creamfarvet porcelæn med blomsterbuketter i flere farver samt guldkant. Stellet er fremstillet af Bucka & Nissen og dekoreret i danmark.
Billede og tekst med Copyright
Couldn't believe when I found this ad for a Coffee Set, sold in Denmark on the internet. "Call for price." I didn't, but I was tempted.
Liselund kaffestel, mange dele illustreret i danmark.
So many pieces! Can't wait to find recipes to fill them and parties to share them.
Extra pieces all laid out on the sideboard. I sense a Smorgasbord in my future, filled with havarti cheeses, cucumber salad and almond Valkyries (pictured above)! Norse legend has it that the valkyries, shieldbearers to Odin and cupbearers to the heroes of Valhalla, would occasionally take a day off from battle and bloodshed, don their elegant swan skins, and float peacefully across silent waters … tempting both men and gods to further mayhem with their regal beauty. Here they have shape-shifted into choux pastry, filled with lingonberrry sorbet and gliding on a pool of almond dessert sauce.
Silverplate: Rogers & Bros. Avalon
Glasses: Home Goods
Tablecloth: Pasadena Flea Market
Napkins: Williams Sonoma
Candles: Home Goods
- 1 tablespoon shortening
- 1 1/2 pounds ground beef
- 2 cups sliced onion
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 1 (4 ounce) can mushrooms, drained
- 1 (15 ounce) can tomato sauce
- 4 potatoes, thinly sliced
- 1 cup shredded Swiss cheese
- Melt the shortening in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the onion and garlic; cook until tender. Drain excess grease, and sprinkle in the flour, salt, pepper, sugar, basil, cinnamon and oregano. Stir in the mushrooms and tomato sauce, and simmer for 15 minutes over low heat.
- Meanwhile, place the potatoes in a microwave-safe bowl or dish, and cook for 5 to 6 minutes, stirring occasionally, or until about halfway done.
- Preheat the oven to 350 degrees F (175 degrees C). In the bottom of a 9x13 inch baking dish, or shallow casserole dish of similar size, layer half of the potatoes. Spread half of the meat sauce over them, then sprinkle with half of the cheese. Repeat the layers ending with cheese on top.
- Bake for 35 minutes in the preheated oven, until potatoes are tender and cheese is browned.