I've collected vintage cookbooks for many years and love trying out 'new' (to me) vintage recipes. If you love food, cookbooks, and all things vintage, then you've come to the right place!
The Tamale one looks similar to a casserole someone always brought to our family reunions in the late 80s and 90s. But I don’t remember it having olives. But I looked forward to that casserole every year. 😂
I worked as a CNA for over 20 yrs and lived with my last patient for 4 yrs. I inherited her cookbooks!! She had every little book that came with every kitchen gadget or appliance that she had ever bought!!! I have her kitchen aid mixer and it’s probably one of the first ones ever made and it still works like a brand new one!!!❤
You could have said “this recipe calls for 3oz of shredded cheddar but I decided to tweak the recipe a bit and I shredded 30lbs of cheddar to put on top” and I would have been like “yaaaaaaasss giiiirl!!!!” One should never complain about the quantity of cheese unless it’s not enough!
Stuffed celery is a must for Thanksgiving and Christmas!!!! My mom did them two ways. My favorite was black walnuts mayonnaise and cream cheese. The other was blue cheese instead of the nuts. BTW I am 65 so the celery was from the 50s.
Made the bean bake tonight. It was delicious wrapped in a tortilla with sour cream and shredded lettuce. It would also be good with tortilla chips. I served it with a Southwestern salad that came in a kit. Quick, easy dinner!
I have been watching this video with my copy open on my lap! My grown children still remember making Zebra bread (page 40) outside on the grill. I don't use Bisquick as often as I once did. I'll have to get some again, Fun video! Thank you!
In Massachusetts, we always went on educational field trips. I can’t remember my first, probably Old Sturbridge Village (historical reenactment village). We definitely wrapped our soda (not pop in New England) in tin foil. I find it interesting that I’ve never heard of that chocolate wheat cereal that you had. It’s amazing how different some things are across the US. That cheese sandwich looks amazing! Also, your mom is impressive, working nights, cooking daily AND home canning. ❤
Actually, Betty Crocker was and wasn't real. Go watch Max Miller's post on her. I think you and he would get along. He is into historical cooking, too.
Ok, I said I was going to try the tuna spaghetti first, but did the Bean Bake. It was very good, and so quick to throw together! We put sour cream, diced cherry tomatoes, green onion and a drizzle of Ortega taco sauce on top. Served it with a small salad and Knorr taco rice. All the garnish is optional of course, it still tastes good without it. We really enjoyed it. 😊
I love tuna, but developed a life-threatening allergy to it as I got older. Canned chicken is one of my new staples, so I appreciate you mentioning it as a replacement!
I’m a pagan witch and I had to rewind to double check that there was a pentagram on the cover of that one cook book. It’s upside down which is its own separate thing, but regular pagan witches will appreciate that the points represent earth, air, fire, water and Spirit and the circle is the connection and the Wheel of the Year. How fun!! I was so excited 😊😊😊 There are many kitchen witches like me who love to cook and connect with ancestors and history by using old cookbooks so even if the pentagram was an accident, it feels happy and right
This crap makes the worst biscuits on the planet. Just take a regular everyday biscuit recipe and make your own. Combine the flower in the shortening or butter or Bowl little salt add baking powder. Store it in an airtight container. All you have to do is add your milk or buttermilk. Please make your own it will raise better be fluffier taste better. Nothing to make it shelf stable in there it's just normal natural biscuits
I do a meal plan for the entire week. I know exactly what we’re having for breakfast, lunch, and dinner each day for 7 days straight. Some might say it’s overkill, but my family has never been forced to order takeout for nearly a year because there’s always something prepped and ready!
Anna, I had the whole collection of the hard back BH &G cookbooks. I moved in 2002 and got rid of them. 😢 Regret! Now I am slowly trying to rebuild the collection by thrifting. Anyway, the salad book had a recipe for a salad made with deli roast beef, peaches and candied pecans. Your video made me want that recipe! Do you have that cookbook?
Gen Jones here: This is what was going on in the 90's, especially the very early 90's. I know you must have the Family Circle New Tastes for New Times cookbook. If you don't, you need it. The yuppies (aka Boomers) were trying really hard to change the vibe of home cooking then and in the FC New Tastes cookbook, it is reflected in the unusual flavor combos and ways of thinking about what we were used to eating. It was kind of a home cooking renaissance. Southwest flavors began to be super trendy in the mid-90's, with the Coyote Cafe cookbook (again, you need!).
I would agree with your cheese comment. It totally makes a difference in what size of grating you use in determining volume. A pile of finely shredded cheddar cheese can result in a greater volume of cheese due to the air between the individual shreds. So 8 oz of cheese shredded up can result in 2 cups or not depending on which size grater holes used. So for cheese arguments, I'm your huckleberry. 😂 It's the old by weight vs. by volume.
Oh yes, I’ve had to explain weight vs. volume several times. In this case the recipe listed 3 ounces of cheese rather than using a cup measure. I kind of prefer it that way so there’s no question! 😂
