Brings back many memories. Thank you for that. My mom stuffed the celery with Kraft pimento cheese or the pineapple cheese. It was sold in the little glass jars that were kept and used as our juice glasses. Remember when that size was a juice serving!
When I was a little girl in the 60s, every holiday it was my job to stuff the celery with cream cheese softened with pineapple juice, decorated with olives and sprinkled with paprika. Yes, we used a aluminum cake decorator. It was a tube with a plunger. When I got married in 1978 my mother bought me my own aluminum decorator. I have used that decorator every holiday since, to stuff that celery. My kids won’t let me drop the celery from our holiday menu. They call it tradition. Lol I really wish someone else would take this tedious job over. I’ve done it for at least 55 years. I quit! Lol I really enjoyed this video. Ty for posting it💕
My husband has taught at the same high school for more than 30 years. Every couple of months I send a little snack with him to share with the faculty: quiche muffins, cupcakes, etc. The #1 most popular item is deviled eggs. I make mine with a little pimento cheese and pickle juice mixed in with the other ingredients, topped with some bacon and/or green onions. He swears they're all gone in 15 minutes. Some of these old-fashioned dishes really stand the test of time.
The first iteration of Hidden Valley Ranch Dressing WAS in powder form. It had to be mixed into buttermilk, stored in a bottle or jar in the fridge and was only good for about a week! This was in the early 70s.
Thank you so much for doing this. One remark: my mother came in from work on Fridays, and my dad would begin cooking on a grill outside. Neighbors joined in. Food was a way to celebrate life. I remember with great fondness Mother’s concern that we eat well on week nights, and my dad’s joining her by smoking up the grill for the weekend to give her a break. The 1950’s and 60’s was a time when food was the way I was taught that life should be celebrated, a way to relax after hard work. Thank you so very much for teaching a younger generation what we did and how we did it; continue your lessons in life! Toni Graves
Tip if anyone needs it. If you have problems peeling boiled eggs. When you cook them on top of the stove in boiling water, once cooked take to the sink and turn the ice cold tap water on them. I even add ice from my fridge ice maker. I let them sit 5 minutes. Crack the shell on a paper towel and the shells slip right off perfectly every time.
If you bring the water to a boil, then use a slotted spoon to lower ice cold, right out of the fridge into the boiling water, then cook for the allotted time, cool under running water, the shell will come off almost in one piece. I've been doing this for a few years and it never fails.
Thank you for the memories, I’m a 60’s baby & I remember mum taking us to Tupperware & Avon party’s & they would go all out on appetisers (pigs in bags too) & we children had to sit on the floor & being told you hear to be seen & not heard. Thank you for sharing your video, it’s my first time seeing your channel ❤
I remember Kraft used to make pimento cheese and blue cheese spreads in small juice glasses. We always used them for the celery and used the glass after. Thank you for the recipes.
Deviled eggs are the first food gone at our family gatherings too. Chips and junk will sit all day. Eggs, gone. Steam eggs for easy peeling. (do not boil) Celery is so versatile filling with cream cheeses (plain and flavored), peanut butter (providing no allergy), egg salad (your already steaming eggs), onion dip, etc. yummy! Good memories! Thank you!
Unrelated, I guess, but you remind me of my friend's "special" salad dressing: 1 bottle of Italian dressing mixed with 1 bottle of bleu cheese dressing.
Stuffed celery is still a big thing with kids. It was a favourite snack for kindergarten moms. Add raisins and it became "ants on a log". My kids loved celery with cream cheese or peanut butter. After the kids were in bed I would watch TV with a celery sticks and a jar of peanut butter and just dip away!
I lost my Nana who raised me a few years ago. She had a pig cutting board just like the one in your background. I shed a few tears remembering her cooking while watching this. Simple times were the best times. Great Vid!
I am 70 years old and you brought back so many memories of years and years ago recipes that I had long forgotten about. I loved your presentation, your personality and will certainly try your newer recipes. Thank you so much. Enjoy your Day 🌹
Snakes in a blanket is new to me and I'm 79 y.o. but they look delicious. I remember water chestnuts wrapped in bacon and it was called ramaki. The mushrooms in butter sound scrumptious. Remember the fondue craze of the 70's? Dipping chunks of bread in melted cheese, with four people sitting around the table made it fun. Or they could dip fresh strawberries in melted chocolate in the fondue pot. The pot came with little skewers and a space for a small candle beneath the pot. The Boursin cheese in the celery sticks sounds good. In girl scouts we stuffed the celery with peanut butter and raisins spread across the top; it was called "ants on a log" ! And you're right, deviled eggs are always a hit. In Tennessee, my husband's uncle and aunt added some beet juice to the cooked egg yolks and called them dressed eggs.
I had forgotten about ramaki but it was another one that could have been added for sure. And fondue. I don't own a fondue pot but I think it would be interesting to share that craze with people too! Thanks for the wonderful comments. Best wishes, Colleen
I actually saw the beet juice done with the whites to give em some Color look like flowers 🌺🌸🌼 with the yellow yolk centers for Easter 🐣 it was Very pretty on a plate of shredded lettuce for the Grass! Just dip the white halves in the beet, strawberry 🍓 or plum juice or All for color variety...was used to give the White's a pastel shade then fill with your yoke mixture... Looked like dessert! Tasted more Special! 😋
Hidden Valley was introduced in the 60s and was on shelves throughout the country by 1970. I am 68 and I think you are thinking more of the 50s and into the 60s with many of your recollections of products, tools, small appliances, and recipes.
I remember most of these from my childhood. My mom and aunts stuffed celery with pimento cheese or cheese with port wine, bought premade from the store. Then Cheese-Whiz came in, which looked fancier, but the "cheese" itself wasn't terribly delightful. We didn't have Snakes in a Blanket but there were sometimes canned water chestnuts wrapped in bacon with a toothpick. At some point, water chestnuts went "out" and frozen shrimp wrapped in bacon came "in". Shrimp Cocktail was a big hit, too. It came store-bought in glass-footed containers: all you had to do was peel off the foil covering. So fancy! I sometimes crave that spicy/sweet store-bought cocktail sauce! Thanks for the memories.
@@oursilvermoments6028 Here's a couple more (maybe for your next app video?): #1 Take a slice of lunch meat, ham or turkey usually (but sometimes if my dad did the shopping he'd splurge on pastrami from the deli counter). Spread a thin layer of softened cream cheese on it, then take a pickle spear (mom canned her own every summer) and roll it up tightly with the slice of meat. Cut into 1/2"-1" slices and secure with toothpicks. #2 Bake miniature, golf ball-sized cream puffs from standard choux pastry dough. When cooled, slice the tops off and fill the hollow with tuna salad and replace the caps.These were called Tuna Puffs. #3 Create silver dollar-sized pancakes with a thinned batter and keep them warmed in the oven. You can add some finely-chopped green onion to the pancake batter if you wish. Just before serving, top each one with a dollop of sour cream and a small piece of smoked salmon. Garnish with more chopped green onion. I believe these are called "Blinis" and can be made with caviar instead of smoked salmon, but we weren't that fancy! For every party there was always a heavy, cut-glass tray with separate compartments that was dragged out from an outlying cupboard and filled with pimento-stuffed olives, black "California" olives from a can, pickled mushrooms and onions, (and pickled herring at Christmas). Sometimes mom let me open the jars and cans and fill the compartments, myself. I still buy a small jar of pickled herring for the holidays, though I am the only one who likes it. I remember my mom enjoying these vintage hors d'oeuvre with white wine "on the rocks," which was actually a thing back then. Enjoy! --John
Not so sure how true that was universally about dessert being a daily thing for everybody. I was born in '57 and my recollection, confirmed by my mother, who is thankfully still with us, was that as a rule through the 60s and into the 70s, dessert was not a daily event. Dessert was a special treat maybe once or twice a week and, of course, at extended family gatherings on the weekends or holidays. But my hearty felicitations on your dessert-filled childhood! 🙂
I’m from the 50’s. Same desserts, only on special occasion. Although about twice a year, my mom would make apple dumplings for dinner and another time would be strawberry shortcake when in season. I only remember my mom stuffing celery would just plain cream cheese, which we all liked
I grew up in the 60’s and my mother served dessert about one night a week. But my grandmother always had a pie, a cake, fruit turnovers, or a delicious pudding that she had made. Once it was gone, she would whip up another dessert. There was always a homemade dessert at grandmas house. Good memories.
Big family and I was born in the late 50s. Every dinner included a salad, cooked vegetable, meat, potato, bread and butter, and a dessert. We didn’t have that many leftovers as the family was big but we had every type of meat throughout the week: pork, beef, chicken, fish. But, dessert every night. Went through many, many 9x11 Duncan Hines cakes with homemade frosting. An easy dessert was a scoop of ice cream or sherbet. We didn’t have a lot of extras but we had plenty to eat.
Just use whatever fits the guest list taste buds, I like make'n a variety of sprinkles, from the bagel top'n to green onions it bacon bits... Eye appeal and makes an old recipe new! 😋
In the 60s, Hidden Valley Ranch dressing was only in packets that you had to stir up yourself, with a cup of mayo and a cup of buttermilk per envelope of seasonings. It was the best. Asparagus was pretty fancy-schmancy back then, too....
Brings back memories from my childhood! I always loved when my mom made appetizers. They always tasted better on tiny fancy theme colored plates. My mom always brought me back a plate if It wasn’t a child friendly event. I always felt so grown up eating what I thought was fancy food. Mom would put my drink in a punch glass to make it special. Great mom memories. Thank you!
For EVERY occasion, my family has to have deviled eggs! I guess I didn't know they were specifically from a certain era. 😂 even the very young children ask for deviled eggs like they'd never gone out of style! For Thanksgiving this year, I deviled 3 doz eggs (72 deviled). I love that everyone still loves them tho! 😊
I really enjoyed this video. I was married in ‘67 and remember these appetizers fondly. We also did a lot with our fondue pots. Good memories! I am going to make your recipes from this video for our Christmas Eve . Thank you so much.
Here's one of my favorites. ❤ Mushroom Garlic Rounds. Saute chopped mushrooms in butter with salt, pepper, finely chopped garlic and paprika. Spread on very lightly toasted rounds of bread and serve warm to your guests. Delicious!
Better yet...Stuffed mushroom caps with bread crumbs bacon 🥓 bits, herbs olive oil or butter. Tip... use regular or cornbread stuffing mix for ready to go filling, were Special party treats to fancier meals my mother-in-law ALWAYS made, ALWAYS Gone! Soooo easy to add bacon, Parmesan cheese, green onions whatever you liked and change the flavor! 😋
I grew up making deviled eggs with Marzetti slaw dressing. Even though I make my own Marzetti now, it’s still my go-to egg recipe, and they ALWAYS disappear 😊. A little Marzetti and relish. Yum
Thank you Colleen I totally remember these recipes. However, you CAN wash your mushrooms and they WON’T water log them. That has never been true and you will enjoy not crunching down on any type of medium they were grown in. Other than that you did a great job making them 😊
I use one of those otherwise-useless "baby" (or "face") brushes to very gently brush across the mushrooms while holding them under running water. They're clean-psychologically, anyway.
Stuffing the celery with Boursin was one of my jobs back in the 70's. Also skewering cheese and pineapple cubes onto cocktail sticks then anchoring them in an upturned half grapefruit. I remember an avocado dip and an onion dip using sour cream and powdered onion soup mix. 😮
Loved your video, Colleen! A trick my aunt taught me with the devilled eggs was to add cole slaw dressing to the yolks and mix well. Delicious! And you don't need to add anything else. It's all in the cole slaw dressing! Sometimes I top them off with paprika or crushed bacon. It's the way I do it ever since I learned about using the slaw dressing. So simple! And yummy!
Thanks for the memories...I was 5 years of age in 1960. Holiday dinners were a really big deal at my Grammie's House where the entire family would gather. hors d'oeuvres were always served before dinner. Trouble was, they were only served to the adults! Not anymore...thanks for the recipes!
Those all look delicious, I hadn't heard of the snakes in a blanket or the mushroom recipe. I did just find the most beautiful amber glass deviled egg dish at a flea market that I look forward to using at Christmas. thanks for the recipes.
Where I worked we used to have a 'goodie' day the first week in December. Everyone would bring an appetizer The very first thing that always went first was deviled eggs. Here it is 2023 and it is still the same. Some things are just so good you never stop making or eating them!
My Mum used to make filled celery for Christmas dinner using Velveeta cheese. It was the best, in our eyes. Curry powder in deviled eggs is my favourite. Thanks Colleen this brought back lots of memories 🌷🇨🇦
@@debhays6353 thank you! I know lots of people use peanut butter but I am allergic to peanuts so I don't use peanut butter in anything I would like to eat. My husband loves it though. Thanks for watching. Colleen
My mother mixed cream cheese chopped green olives and a little mayo. We always had it at Thanksgiving and Christmas to snake on. While she was preparing the feast!
My mother-in-law was a wonderful cook, and she mixed deviled ham with mayo and mustard in her deviled eggs. Subsequently, have done that for almost 50 years!
I still have celery with Cheez Whiz for a snack in the evenings. I make my deviled eggs exactly like you do, my husband, daughter and my oldest granddaughter gobble them up. I purchased a small electric egg cooker and it works perfectly every time, also easy clean up.
In the 60s 70s we made cones out of folded wax paper to use with decorating tips. Certainly didn’t have anywhere near as many tips that we have now. New subscriber
This was lovely. I was stressed but put this on and feel much better now. Of course I want to go to the store and buy all the ingredients to make these. Lol.
Don't ever edit, you be down home you, and thank you for taking the time to do this for us. I've never heard of snakes in a blanket, good way for our kids/grandkids to get their greens.
When I want to make deviled eggs I plan ahead and buy eggs early. The older the eggs are the easier they peal. My mom always made stuffed celery for holiday meals. Sometimes plain cream cheese and sometimes pimento cheese. But when I married a northerner she had to add a new flavor. His family stuffed celery with peanut butter. I have to say its not bad!
It is so interesting to me that celery, which really isn't the star of anything has been used as a vessel to carry so many different ingredients to our mouths!
Powdered ranch dressing was certainly available in the 70s. Once back then, I took a chance and bought a pack and mixed it with sourcream as instructed on the package for a really good dip!
Yep, just like Lipton's onion soup mix was always used for onion dip you Can get toasted onions now to use too! And a can of minced clams and lemon juice 16oz sour cream and minced green onions, bacon bits were the perfect clam dip! Always both at Thanksgiving! 👍
This is my first time seeing you. I LOVED this video!!! Brought back so many good memories. My "trick" for taking deviled eggs to a party/potluck...after mixing the filling with the yolks I put the halved eggs in a container with a lid and put the filling in a plastic zip top bag. This makes them much easier to transport. Once at my destination, I fill the eggs by cutting a corner off the plastic bag and pipe the filling into each egg. AND to make them look fancier I put them on a pedestal cake plate.
@@sharonnunn3385 Use a small can of crushed pineapple, and a block of Philly cream cheese a little whip and Wa-la your Ready for celery, or crackers! 👍
The first time I've come across your videos. Finally someone who can teach delicious simple recipes. Even if they are not simple . Your way of explaining makes it so wonderful and normal . For us newbies in the kitchen. You have a fan in me. Thank you
My mom was a cake decorator in the 60s and 70s... she always used heavy cone bags with multiple tips... she had a lot of supplies. Wilton products were available... cake pans, bags and tips, nails and much more.
My husband and I were discussing the upcoming holidays and decided to switch up the appetizers. You have just my input to him easy. 😊 The mushrooms, snakes in the blanket and stuffed celery using something I have never tried before. They all look delicious!
Thank you, Colleen, for such a lovely video. I was too little to go to the parties in the sixties, but our church had countless "fellowships" after services on Sunday evenings, and everyone brought something wonderful. 😊 One of my favorite appetizers was my mom's little sandwiches of cream cheese (I think she may have added a splash of milk for spreadability.) and chopped black olives on cocktail or "party" rye bread. Just cream cheese, chopped olives, and salt and pepper on the 2×2-inch slices of rye bread we got at the store. That bread has become harder and harder to find, so in a pinch, you could cut crusts off regular rye bread and cut the sandwiches into fingers (3 from each sandwich) to achieve a similar effect. Delicious no matter how you slice it!😂
And you can vary all the ingredients to taste or holidays .. We do dried cranberries on the celery logs at Thanksgiving and chopped nuts for Christmas ⛄
Hello Ms Colleen. I never thought just to use the dough cycle as we too don’t like how a cooked loaf comes out in the machine. I really enjoy your method of teaching and your beautiful personality. I also appreciate your experience and time sharing in your kitchen. Thankyou f
I do all of my eggs and a dash rapid egg cooker, or any other brand. They are the most amazing things on the planet. No boiling water no mess they are fabulous!🙏❤️
I had never heard of q Dash Rapid Egg cooker until you mentioned it here. I went online and qmazon has one so now I know what it is. Thanks for teaching me something new. Best wishes, Colleen
My daughter taught me a terrific deviled eggs hack - mix up the filling in a quart-sized ziplock bag until thoroughly combined, then snip off a corner of the bag and pipe the filling into the eggs. Easy peasy, no mess, and looks good too!
I sometimes do deviled eggs two ways. One regular and the other with cheddar and bacon. I use guldens spicy brown mustard:) thank you for the pleasant video.
I am about your age and I absolutely love your videos! 💗 I do deviled eggs like you do, and stuffed celery using homemade pimiento cheese, but the asparagus snakes and the mushrooms were knew for me. I will definitely try both! Thank you for your nostalgic and easy recipes. I always open your videos first. Love from Dallas, Texas
Thank you so much, I appreciate you being here and watching my videos. I have definitely had the cream cheese pimento version and I love it because I am a fan of olives. I hope you enjoy the rest of the recipes. Cheers, Colleen
Great ideas! Thank you. An added thought for elevating the stuffed celery is to top them off with some chopped pimento. It would add a splash of color.
G’day Colleen, I’m from the Sunshine Coast, Queensland, Australia and last night we attended a disco themed dinner party at a friends house. Our tin foil lined tray of these appetisers were the hit of the night and oh so delicious! Thanks for the recipes 😊
I definitely recall powdered dressing mix from my childhood. Mother mixed it with buttermilk in a special cruet sold alongside the mix envelope. Probably Hidden Valley or 7 Seas brand. And every good Southern cook stuffed her celery with homemade pimento cheese!
Thank You for sharing these with Us. I was born in 1965. I remember these at any Home Parties that Our Mom had for Family and Friends. I had never heard of Snakes In A Blanket. It looks Yummy. I have been trying to think of a Different name for them. I am terrified of Snakes and that name really bothers Me. Well if I can think of something else; I will let You know. Well, these others brought back such fond memories of My Childhood and the Scrumptious appetizers that were at parties when I was a little girl. Thank You for sharing these with Us. It brought back some happy memories of My Childhood. Our Mom would make appetizers for Christmas Eve. We would open presents and then in the afternoon on Christmas Day; We had Our large Christmas Dinner. Thank You again. GOD BLESS YOU AND YOUR FAMILY! ✝️🙏🏽 Happy Holidays! 😊👍🏼🎄🎅🏼🤶🏻🎁🎉🎊👍🏼👋🏼
Never had the mushroom dish. Deviled eggs for holidays. Celery with cream cheese. Never had snakes in a blanket. So now I have 2 to add to my repertoire 😂
I was born in the 60's was growing up as a child in the 70's & graduated in the 80's. Honestly cooking hasn't changee that much except for unfortunately the majority of people don't cook anymore. Many things are timeless & always popular & a must have like Deviled Eggs & Stuffed Celery. On Facebook & You Tube Stuffed Celery is very popular. My grandmother always made both for our holiday meals & I watched every move she & my mother made when cooking. She always usee the Kraft Cheeses that is still sold today in little glass jars always saved for small juice glasses. Always used the Old English & Pineapple varieties. The Pineapple is almost impossible to find today but I think the Philadelphia Whippee Pineapple would work great. Old English is still easy to find. We never piped our Deviled Egg Mixture in to the eggs. My mother decorated cakes so we had piping bags & tips. Disposable & not disposable bags but used for baked goods Cakes & Cookies etc. Aluminumn Foil always a main go to , to this day along with Wax Paper. Some things just never change. Cheese Balls are my absolute favorite snack & appetizer. I have never seen the recipe for the Asparagus Cresent Appetizers before but sound great. I will definitely change the name however to something more appealing & appetizing. Nothing wity the word "Snake" in it for me. I noticed some of your comments & thoughts were a little different than anything I have heard of before but perhaps due to being in different countries? I find cooking & recipes, methods of cooking & even brands of food & kitchen items are carried through from one generation to the next. As I stated so many things should not ever change especially when it comes to cooking. What was true in the 60's & 70's is still the case & on tables today. It really wasn't that long ago.
A little change to a Solid b 26:21 asic Keeps it around for generations! That way everyone's taste buds are Happy! Make'n things versatile with variety has always been the deal.... 👍
I remember the mushrooms, deviled eggs, and stuffed celery. For special occasions we stuffed celery with pimento cheese, some with cream cheese and pineapple, some with cream cheese mixed with chopped olives and chopped herbs, and finally peanut butter mixed with honey and raisens.
Ah yes, I don't remember the pineapple and cream cheese but I so remember the rest. There are enough different kinds you could almost make a whole video about them. Thanks for sharing that with us. Cheers, Colleen
I'm new here to your channel and would like to say, you remind me of my mom and my aunts when they would be making things in the kitchen. You seem like such a dear soul! I very much like watching you and as far as forgetting your words sometimes, that makes you more endearing. Were all human.❤
Ms. Colleen, did you say “Gadgets and googahs” when talking about the kitchen accessories available in the 60s? Haha, I loved the term! And such great recipes. Thank you!
Always make devilled eggs for parties, use powdered mustard. Will be making celery stuffed with cream cheese and chopped pimento stuffed olives for Thanksgiving. Being eating them my whole life.
That was so interesting to watch, thank you. I couldn’t help but think back to what my parents made when my aunts and uncles used to come play cards at night. But ours wasn’t quite as fancy as this. My mom could put on a nice enough dinner but her appetizers for card night didn’t look anything like these. They used to open up a can of stewed tomatoes, make a bunch of toast and I don’t remember anything else,but I remember thinking it wasn’t appetizing at all. These would have been fantastic. I’m not sure what the other couples put on on card night, perhaps they all did the same, not sure. Anyhow, thank you for those delicious but simple recipes. They look amazing. Will be trying some out for Christmas time.
My Mom, neighborhood ladies ALL did bridge every week, and it was mixed nuts, chex mix, sometimes with chocolate covered nuts included and lots of coffee ☕ salty & caffeine Were the deal! ❤️♠️♦️🃏
Tip for pickled egg lovers, especially those who like pickled hot bananas peppers. I use the leftover pickled hot banana peppers juice and toss in the jar hard boiled eggs with a little dill pickle juice added. I have chickens so eggs are abundant for me. The eggs take on a soft yellow color and the taste is a nice change of pace.
Yep put the whole peeled eggs before you cut em in anything from beet, strawberry, plum juice to pickle or spicy blend for a few mins to color or flavor and you got fancy tasty deviled eggs that'll be a hit! 🥚
Thank you Coleen..The Mushrooms are Awesome! I have made everything you made on ALL of you videos. And as always everything you make are so Wonderful. I think you are the Best cook on You Tube.
I must say, I have never had the mushrooms, celery or deviled eggs and I am almost 72 years old. Pigs in a blanket is the only one I have had. Interesting and simple enough. I might just try them. First time subscriber to your channel. Looking forward to seeing more of your videos. Thank you.
New subscriber here. I’m a RU-vidr from Kentucky. Thank you for sharing these awesome recipes. I love to see recipes like this. I can’t wait to watch more of your videos.
It helps also if you purchase your eggs at least a week or so early….before you plan to use, for easy intact peeling. Submerging cooked eggs in ice water, etc….same directions as given.
