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Vintage Recipes from a Ford Motor Company Cookbook!

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Cooking Through Time: Vintage Recipes from a Ford Motor Company Cookbook! Glen And Friends Old Cookbook Show. Glen And Friends Cooking
Welcome back to the Sunday morning edition of the Old Cookbook Show! In today's episode, we dive into a culinary journey inspired by a vintage cookbook from an unexpected source-the Ford Motor Company. Join us as we explore "The Ford Treasury of Favorite Recipes from Famous Eating Places," a book that not only showcases mouthwatering recipes but also paints an aspirational picture of the Great American road trip. Discover the charm of this unique cookbook and the intriguing recipes it holds. From lobster thermidor to pot roast, we'll delve into the era's culinary trends and try our hand at a delightful dish called Green Rice. Stay tuned for a trip down memory lane and a taste of the past!
Green Rice Recipe Magic: Exploring Aspirations in Vintage Ford Recipes
A Culinary Road Trip: Unboxing and Cooking from the Ford Treasury of Favorite Recipes
Green Rice Recipe
1½ cups rice, cooked
2 tablespoons finely chopped onion
¼ teaspoon minced garlic
3 tablespoons olive oil or butter
½ cup ground or finely chopped
parsley
1 cup milk
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup grated cheddar cheese
2 eggs, slightly beaten
Sauté chopped onion and minced garlic in olive oil or butter. Measure cooked rice and ground parsley into a mixing bowl; then add milk, salt, Worcestershire sauce, cheddar cheese, and slightly beaten eggs.
Add sauteed onion and garlic; mix thoroughly and pour mixture into buttered baking dish. Bake in a moderate oven (350) for about 40 minutes.
Serves 6.
U.S. 85 and 87, Littleton, Colorado
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Опубликовано:

14 авг 2024

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Комментарии : 284

@mattparker8304 7 месяцев назад

Glen, my wife and I sent in this book with the two banana books. We are so thrilled you did not one but two videos out of them. Funny story with one of the pages from the Ford book you showed (Wiggins tavern and the Publick House) I use to cook at Wiggins Tavern inside the Hotel Northampton. Wiggins has a really cool history, it was disassembled piece by piece from its original location in New Hampshire and reassembled inside the hotel. The restaurant has some fun old menus on the walls from the 20’s and 30’s. In my new career repairing commercial kitchen equipment I have also done work at the Publick House. We very much enjoy your videos, thanks!

@Theaterverslaafde 7 месяцев назад

How wonderful! Thank you for sending the book, and for this update 👍🏻

@GlenAndFriendsCooking 7 месяцев назад

Thanks for sending them in!

@keithc.mccormic7159 7 месяцев назад

My wife and I got married at the Hotel Northampton. I loved Wiggin’s Tavern!

@virginiaf.5764 7 месяцев назад

Fun. The Stagecoach Inn is a 5 minute walk from my house. It was still "original" when I moved here, but has gone through many iterations over the years. Just noticed: the illustrator moved a 14,000' mountain (Pikes Peak) down the street aways and behind the restaurant.

@JoeRiordan 7 месяцев назад

So all ideas that originated with the Michelin guide maybe?

@joelegue182 7 месяцев назад

2 appearances of Chicken so far in 2024!?! It's a great start to the year! The recipe also looks good. You have the best production assistant on RU-vid.

@ianthewoot 7 месяцев назад

I think you meant production supervisor!

@jolenebaker552 7 месяцев назад

Love seeing Chicken ❤

@keith2366 7 месяцев назад

I went on eBay to look for this book. 6 copies have been sold in the last 2 hours. You are a cookbook sales influencer.

@dianaarmitage512 7 месяцев назад

Thanks Chicken! Now I know why the quality of Glenn's videos is so superior!

@GracefulHaka 7 месяцев назад

Ah Glen, trust the method. I grew up with this dish and others like it, and still cook them in my old age. Stir in the milk and beaten eggs separately, and no cover while baking, as per the recipe. You will end up with a lovely casserole, semi-firm with a nice crusty top (not a soft pudding with mushy rice). I usually use leftover rice that has been refrigerated for a day or so. This is aslo a good chance to toss in a few leftover peas or mushrooms, as you wish.

@melissaweyrick5311 7 месяцев назад

Colorado Native here, the Country Kitchen was sold became the Northwoods Inn in 1962. It was very popular for decades. It eventually closed.

@barkerjames1980 7 месяцев назад

Wyoming native here! My mom lived in Littleton from 1969 until the mid 1970s and she remembers the Northwoods in, she and her family ate there many times!

@jayannpreston8393 5 месяцев назад

I remember the Northwoods Inn. Nice restaurant.

@DalePoole 7 месяцев назад

"It's a method." Julie cracks me up every time!

@WastrelWay 7 месяцев назад

"Man smart, woman smarter" -- words to remember from an old song

@JerryB507 7 месяцев назад

@@WastrelWay Harry Belafonte or Greatful Dead version?

@andreagelenter 2 месяца назад

At the 2:00 mark there is a picture and recipe from Normandy Farm. I grew up about 5 miles down the road from it. It was actually Normandie Farm. They were known for their popovers-which is the recipe in the book. I have memories of Sunday brunch and celebratory family dinners there. As a aside, there was always a gaggle of geese wandering the grounds, which were right next to a golf course. What a fun walk down memory lane.

@ubombogirl 7 месяцев назад

interesting idea...LOVE that Chicken is now getting some cameos 😻

@TamarLitvot 7 месяцев назад

Her face is perfect for television. More Chicken please!

@michaelv3340 7 месяцев назад

As I said in the unboxing video, my family were Ford dealers and I'll look and see if I can find them. We had boxes of them, there were probably twenty or more I had at one time. As far as I can remember, the one you have is actually a compilation of several years worth. The annual ones are smaller and wire bound.

@patrickwilliams3108 7 месяцев назад

Col.King Hudson & Mrs. Evelyn Hudson's "The Country Kitchen" restaurant was in business from 1941 to 1961. Their legacy, however, is Hudson Gardens, a premier display garden, event center, and concert venue.

@aarong2374 7 месяцев назад

found this neat read about it www.museum.littletonco.gov/Research/Littleton-History/Biographies/Hudson

@CAP198462 7 месяцев назад

Excellent stage managing, Chicken. No notes

@3kids2cats1dog 7 месяцев назад

I thought Chicken the Cat was the Director of Cinematography...

@lukerichards22 7 месяцев назад

Did Glen have a look when Jules said "fluff it first"? I think I saw a smirk.

@donedwards5301 7 месяцев назад

Glen and Julie. I just checked and the Country Kitchen is now called the Inn at Hudson Gardens in Littleton. It is only open for special events according to the Littleton site that I checked. It looks like it would be fun to visit.

@truepeacenik 7 месяцев назад

Hey, that’s my neighborhood…well, for a while. Hudson Gardens is a smallish botanical garden along the South Platte River. It is only part of rentals, as far as I remember, but the chef had a restaurant just down the road by Highlands Ranch. It’s a ..ah…adult club now. And squirrel rescue. So see Rocket J Squirrel and get/give a spanking in one spot. Yes, the area is weird. The Stagecoach is a Chinese restaurant, now.

@absolutjackal 7 месяцев назад

I was looking for it as well just on Google maps and couldn’t find it; there was a postcard I found that said it was 11 miles south of the state capitol and it looks like their measurement was just a little off but looking at the building of the Inn that is definitely it. Good find!

@Lutefisk_lover 7 месяцев назад

US-87 through Denver and all of Colorado is now called I-25.

@WC0125 7 месяцев назад

Thank you for sharing. I remember the Country Kitchen but figured it got bulldozed decades ago like so much of our native Colorado. I'm glad it's still around.

@timacrow 5 месяцев назад

That book looks wonderful! Love the illustrations.

@stephencasson8644 7 месяцев назад

What I thought was very interesting was that recipe served 6! Like 1/4 to 1/3 cup. Makes on appreciate how portion sizes have been blown up in my lifetime.

@bitbyterjr 6 месяцев назад

Besides the pin on Glen's apron, the bagged milk in the opening seconds is such a location indicator.

@victorm1767 7 месяцев назад

While the variety of dishes in the book may be somewhat narrow, the purpose of the book, as Glen properly points out, is "aspirational", perhaps even "inspirational" from the perspective of location first, cuisine second. It is possible readers of the book would look for locations of interest first, then find restaurants and recipes from that area. This clever ploy seems to have worked as Julie is ready for a road trip to Quebec. :-)

@Ottawa411 7 месяцев назад

This type of book would have been fantastic during covid. I spent considerable time making a bucket list of things I would love to do after things returned to "normal".

@niklaspilot 7 месяцев назад

9:32 Smörgåsbord is actually a Swedish term which is a traditional kind of buffet which is served in eateries and on festive occasions. So it would kind of make sense that this here Green Rice is served as part of a larger ensemble of dishes.

@jenthulhu 7 месяцев назад

Makes sense! Americans of the age of around 50 and older will know this term from the buffet restaurant craze that happened in the 1980s and thereabouts, but I don't know if younger generations would have ever heard the term.

@donkemp8151 5 месяцев назад

We spent Easter 1993 with our former exchange student at his Mother’s home in Sundsvall Sweden. We had coffee and a variety of homemade pastries each afternoon at 4 pm. And then for Easter lunch, we had a Smorgasbord: 26 homemade dishes including Beef Wellington. There were five of us. I still fondly remember the visit and hospitality.

@Jaeler9 7 месяцев назад

I vote glen and Julie take a road trip and see if the restaurants are still there and serve the things they were famous for at the time. It would be an awesome series. Like do the at home version and taste test the restaurant version (not alongside obviously but like a single episode for each and half the episode be cooking at home while the other half was the road-trip and restaurant or something) though I doubt there would be many. Restaurants having an issue with making it past the 2 year mark and covid, wars, and economic downturns having happened since the books were published. Ps. Is Julie doing okay? Sounds like she’s a bit stuffed up at time of filming. Tiny bit. Hope everyone is well! Say hi to chicken and cat for us!

@stellaz2595 7 месяцев назад

Well, Glen, our family actually did go on the Great America Road Trip in the 1950's! My dad was what my grandpa called a real rubber tire tramp, and we took four cross country road trips (from Michigan to California) between 1952 and 1962, plus another to Florida in 1951, and one to Washington DC in 1960. Things were very different then, and we had many adventures and saw so many wonderful sights.

@krisqueen5939 7 месяцев назад

I would love to hear more about the road trips😊

@katherinetutschek4757 5 месяцев назад

Did you ever visit those places again later and see how they've changed?

@kays749 7 месяцев назад

My aunt used to make a green rice casserole very like this, and I loathed it. Thnaks for the memories?

@katherinetutschek4757 5 месяцев назад

🤣

@user-hk2su1op8k 2 месяца назад

Your production assistant is purr-feet ❤ The food looks great too

@pamelabraman7217 7 месяцев назад

Good morning Glen Please, when you do make this with uncooked rice do a short video update on how much additional liquid you use.

@debbybrady1246 7 месяцев назад

My former mother-in-law was a wonderful cook. Green Rice dressing, as she called, was one of my favorite dishes that she prepared. I still make it.

@joantrotter3005 7 месяцев назад

Did you ever stuff the turkey with it? I make a rice dressing with butter sautéed apples, mushrooms, onions, and garlic, with poultry seasoning and chicken broth. What else was served?

@asdisskagen6487 7 месяцев назад

How does your recipe compare to the one Glen made? Start with cooked rice or no?

@katherinetutschek4757 5 месяцев назад

@@joantrotter3005My great aunt made a rice turkey stuffing and I still make it some years. It has onion, celery, green pepper, pecans, a variety of seasonings, and you add the chopped liver and heart of the bird.

@brenthooton3412 7 месяцев назад

Car advertising back then was aspirational... get a Ford and you and the family can travel across America... the freedom to go places you've never seen before! The mountains... the ocean... the Grand Canyon... national parks etc. The country was finally coming out of 15 years of austerity between the depression and the war. This book would have fit right in.

@jcwoods2311 7 месяцев назад

Okay now Glen, you opened it up. I hadn't ever heard about Vincent's cookbooks before, want to see a few episodes featuring the books from Vincent Price! I know you don't normally do clip cut-ins but a few well placed appearances of his gothic classics would be hilarious. Maybe for this Halloween? Love your work and seeing you & Julie's interactions. Truly great to see such a lovely couple producing such great content, becoming a rarity in today's world.

@therbstewart 7 месяцев назад

I actually found TWO copies at my local Half-Price bookstore about a decade ago-got one for myself and one for a friend. It is so much fun just reading through it.

@oheck5570 7 месяцев назад

I have a Vincent Price tome of a cookbook. Interesting read.

@Stillouttolunch 7 месяцев назад

OMG! I'm so happy for you! Those are some of my all time favorite cookbooks! You have to make the pumpkin pie n_n

@glhx2112 7 месяцев назад

There's at least one dedicated Vincent Price cooking channel here on you tube, where a lady makes recipes from his cookbooks. You should check it out. He was apparently quite the cook.

@jasematchem 7 месяцев назад

Hello. There is a RU-vidr that has made Vincent Price's Cookbook the topic of her channel. She isn't as polished as Glen when it comes to hosting a cooking show and her interest is focused more on Vincent and his history than the food maybe; but you may like to check her out.. here's a link to her first cookbook video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zltBPHhl3Yc.htmlsi=b_pFIzI5T1vnMZBf

@connie8298 7 месяцев назад

I fell in love with that cookbook when you unboxed it. My "vintage" tastes and preferences are more in the mid-century range, and the Ford book looks like it would have been on the incoming edge of that stylish era. Thank you for the video.

@kweicee 7 месяцев назад

At first I thought this was going to be a version of Latin American Arroz Verde, but it went in a completely different direction!

@zeph2595 7 месяцев назад

On a whim, I took a look through a Japanese cookbook that uses miso as the main ingredient, and found nearly the exact same recipe! It's called Curried Green Rice Casserole with Miso, and substitutes 2 1/2 - 3 tablespoons of miso for the Worcestershire sauce, and adds 1/4 teaspoon of curry powder. Will be interesting to try in the future.

@zaynamoore 7 месяцев назад

Happy Sunday Morning!!!

@tmancour 7 месяцев назад

I have several of these Ford's Guides now, and they are incredible glimpses into the Mid-Century. Some of these restaurants are still in business, including the local Colonial Inn in Hillsborough, NC. I'd love to see a RU-vid series featuring the restaurants from the guides that are still around.

@apathetk 7 месяцев назад

Technically still open. With how many hands that building has gone through, though, it's hard to say it's still the same.

@nanabobana 7 месяцев назад

All you guys with the books do your own segment and send them to Glen and he makes the recipe after we see your video!

@elizabethchouchou 5 месяцев назад

Found one from January 1950 for $6 on Walmart’s used book section, which was unexpected. Excited to see one of these in person!

@LouisStGermain 7 месяцев назад

I expected green chiles.... Good that you covered the pot

@amybisbee 7 месяцев назад

I saw the publick house in Sturbridge MA on one of the pages. It is stil open and a great dining experience in an historic inn.

@chrismalzahn8645 7 месяцев назад

I think I'd substitute broccoli for the parsley. Loved seeing Chicken again!

@NotKev2017 7 месяцев назад

Same here, I don't like the taste of parsley at all.

@kitefan1 7 месяцев назад

@@NotKev2017 Flat "Italian" Parsley tastes much better than most curly parsley. You might hate the flat stuff too, but it has a nicer taste.

@margaretcain3223 7 месяцев назад

Parsley tastes too much like cilantro for me. Hate it.

@Lpcolletti 7 месяцев назад

This is what the green rice at my house growing up was. Broccoli all the way.

@XaqNautilus 7 месяцев назад

Repeat after me: _It's a method!_ _It's a method!_ _It's a method!_ _It's a method!_ _It's a method!_ _It's a method!_ _It's a method!_ _It's a method!_ _It's a method!_

@chrismergener6762 7 месяцев назад

Hi Glen and Julie, I have 4 of these recipe books and I love them. The paintings are beautiful and I am sure, sadly, that many of these restaurants are closed as the books were printed in the 50's to the 70's.

@jeffreyshearer8747 6 месяцев назад

This is similar to a casserole my mom used to make regularly. It was a cheap, budget dinner. The main difference was hers used spinach instead of parsley and less milk so it set up more solid. Basically double all ingredients except milk (1.5x) and add one thawed package of frozen chopped spinach squeezed a bit to get extra water out. Yum! Total comfort food for me. It makes a good addition to a brunch.

@PetterKraus 7 месяцев назад

I like your take on social classes

@janeyant2375 6 месяцев назад

Smorgasbord loved smorgasbord! So much more exotic than a food line. But, I was a kid, then.

@lesliemoiseauthor 7 месяцев назад

I have been looking forward to this since you unboxed it! "Next time."

@WUStLBear82 7 месяцев назад

For years, when you bought a Ford car you got a subscription to _Ford Times_ magazine. Among other travel features, each issue had a visit to a restaurant and a recipe for a dish featured at that restaurant. Periodically these recipes were collected into books such as these. Since many restaurants serve variations of the same dish, and there are food fads characteristic of certain time periods, there was duplication.

@sinocte 7 месяцев назад

That seems like it would be wonderful with a nice piece of baked fish.

@jolenebaker552 7 месяцев назад

When you started putting the ingredients together, I went “oooh a savory version of what my family calls ‘rice pudding’!” In our version it is milk, eggs, sugar, cooked rice all mixed in the casserole dish, then sprinkled with cinnamon and nutmeg on top and baked. Growing up it was always made with raisins sprinkled in half and the other half plain as half the family didn’t’ like raisins. The cinnamon makes a nice “crust” on top when you take it out of the oven. Just as good cold as warm. Now I tend to stir in the cinnamon/nutmeg into the milk egg mixture before adding the sugar and rice as well as sprinkling on top. I’ve also used dried cranberries, but then reduce the sugar a bit. I also tried a savory version without the sugar and used a can of green chilies and shredded cheese. Worked very well served with enchiladas. Would love to see more of Chicken! Thanks for a wonderful channel!

@kaitlynx1388 7 месяцев назад

I absolutely love this book - the illustrations are fantastic. I would so love to add a copy of it to my collection. Thank you so much for featuring such a great book and many thanks to those who sent it to you ❤️🧡💛💚💙💜

@anngosda7333 7 месяцев назад

My family has been making this rice for years. It is an absolute favorite of everyone.

@anngosda7333 7 месяцев назад

We always use cooked rice

@Mark-ew8dk 3 месяца назад

In this video on the left page of the first recipe you showed was a Clam Chowder recipe from The Old Mill Inn in New Jersey. It is in the town I grew up in. It is still there. When my father passed last year we had a family meal there after the service. It is now called The Grain House at The Old Mill Inn.

@dougiehill7246 6 месяцев назад

Hi Glen, I have been watching your videos (from the UK) for a while now and this video hit close to home! We have a 1950 Ford which we imported from California. After seeing this video we ordered the book you mention in the video, it's cool to see how the artwork in the book matches with other 1950 owners material like the owners manual and advertising brochures. As you mention in the video I wonder how many of the places mentioned are still open and also how many 1950 Ford owners at the time actually travelled to the restaurants mentioned! Really cool to see some automotive history, thanks for a great video!

@suzannebrown945 7 месяцев назад

Thank you

@jaymiller3238 7 месяцев назад

This reminds me of Savory Rice Loaf, page 126, in the “More with Less” cookbook, first published by Herald Press, in 1971. That recipe combines cooked rice, eggs,milk,cheese and various aromatics, baked in a loaf pan set in a water bath. It was suggested to be served with a tomato or mushroom sauce. It looks much more appetizing I might add.

@357Addict 7 месяцев назад

The '70s seemed to have produced a number of good, basic recipe books. I have one titled "Good Recipes For Hard Times" that is wonderful.

@cremebrulee4759 7 месяцев назад

A water bath sounds like something to try.

@bobblelooble3530 7 месяцев назад

Thanks for the Hendo’s shoutout! I spent a lot of time waiting for the tram at the University of Sheffield stop right next to the original factory during my student years. The big orange sign was a signal of home. I won’t use any other Worcestershire sauce partially out of loyalty and partially because it’s actually better. Even living abroad now I can’t be without it. Fascinating cookbook. I love the various guidebooks that came out of various companies attempting to get people driving. We had a brilliant guide, AA, I think, that claimed to list ALL the sites of interest in the UK. Hundreds of pages, mostly one-line descriptions, and they couldn’t get close! Found a few gems though.

@ThePawsOfDeception 7 месяцев назад

Unfortunately the old factory's closed down now and they've moved to Darnall. Last time I drove past the old place it was covered in scaffolding, had no roof and (crime of the century) the sign's gone!

@gyost8147 7 месяцев назад

I did find a 2022 review of the Normandy Farm popovers featured in the 1950 book "The popovers they bring to you at the table are really excellent. They are fluffy, crisp, and light, in each bite. Don't skimp on the raspberry jam!" (Feb. 2022).

@StrayGator 7 месяцев назад

Got the biggest surprise when he got out the Hendos!

@jilllengler-ck8bw 7 месяцев назад

A very similar recipe is in my 1980 edition of the Fannie Farmer cookbook. I have the initials V.G. on it (very good). It said bake uncovered at 350. I think I put it in a pan of water to help the custard set.

@teresajarkowska5792 7 месяцев назад

Henderson’s Relish!!!!! By the gods of the pantheon. I was over the moon when I found it on my side of the Pennines two years ago not having had any since my last Sheffield University days in 1971. Now it’s in Canada? By Thor!!’!!

@alan11121959 7 месяцев назад

I would be cautious about using uncooked rice for this recipe, you might end up with somewhat crunchy rice. Maybe if you used converted rice that you only par-cooked you would get more texture. Just a thought…

@jenthulhu 7 месяцев назад

I agree. I was going to suggest cooked and cooled (overnight in the fridge or even a few days) as is used in stir fry. The starches convert in the lower temperature doing a few different things--they become lower glycemic (better for diabetics and other folks watching their blood sugars) and more firm. But, as you say, converted rice would probably work well and is the same thing--just needs longer cooking to rehydrate. My guess is that the restaurant used this recipe to use up day-old rice from other dishes to be more thrifty.

@cccm60 7 месяцев назад

I love the art work of these books

@thebitterfig9903 7 месяцев назад

Seafood and perhaps some green chiles. Roasted poblano for mild, diced jalapeño or serano for more heat, or canned Hatch for convenience.

@kenneth5328 4 месяца назад

My mom made a green rice. Hers had broccoli instead of the parsley. No egg mixture. She would put a layer of cheese on top before baking. I grew up in South Texas, and she was from the Houston area.

@larsen8059 7 месяцев назад

If you guys organize a road trip inspired by this book I may have come! Loving this!

@barbaramiller349 7 месяцев назад

Looks delicious. Simple but I like the recipe. I think chicken added would be great. 😊

@Theaterverslaafde 7 месяцев назад

Yep, I also was thinking about add-ins 😂

@JeanetteMcMyler-ds5wl 7 месяцев назад

Note-chicken, not Chicken.

@marcushavland9316 7 месяцев назад

My family cooks green rice for holiday meals. Ours uses cheese whiz, canned mushroom soup, and broccoli.

@bitslammer 7 месяцев назад

I agree with you. This looks like the start of something good. For me the green would be a poblano and there might be some ham or chorizo added for more Southwest flair.

@Gladtobemom 7 месяцев назад

Green rice with ham cubelets was a popular recipe in Kentucky and Virginia.

@danapinkston7719 7 месяцев назад

I've had volume 3 of this series for years. Love to flip through and then check to see if any of the restaurants are still open. Love it!

@JustOneAsbesto 7 месяцев назад

Even before you mentioned adding seafood, this was reminding of a rice casserole Alton Brown did in the early days of Good Eats. I believe he used a sauce mornay and put salmon in it. I don't think I will ever understand combining seafood and dairy.

@samana970 7 месяцев назад

Love your show. Not food related but I've wondered for a very long time, how did Chicken get his name?

@apathetk 7 месяцев назад

My brother actually lives right down the road from Manitou Springs, CO. When I went to visit him, on our way back from visiting a national park in the area, we passed by the Stagecoach Inn, which sadly, has been closed since 2020. As for The Country Kitchen, as far as my research has shown me, it has been closed for many years.

@kumabear3529 7 месяцев назад

I grew up eating green rice casserole.

@brainstorm90 7 месяцев назад

Interesting book, as an European it reminds me of the Michelin Guide, although that doesn't include recipes, only restaurants suggestions.

@cathpeterson1944 7 месяцев назад

luv this cookbook, so neat roadside diners and their recipe so cool 😎

@lindak8664 7 месяцев назад

You’re really enjoying that Ford cookbook!

@LockedKeye 7 месяцев назад

1:30 I actually own that Vincent Price cookbook. Picked it up at an estate sale a year or so ago. Has some really neat reproductions of the menus from the restaurants they got the recipes from.

@traumajock 7 месяцев назад

I'd pay to hear Bill Hader reading from it in his Vincent Price impression. Recipes of Sheer Terror!!

@rabidsamfan 7 месяцев назад

Side dishes are nice. A reminder that a meal is more than a sandwich.

@stwemery 7 месяцев назад

The Green Rice served at Stephenson's Apple Orchard Restaurant was well known in Kansas City area. It was always a part of any meal you at there. Unfortunately the restaurant has been closed for many years but the recipe for Stephenson's Green Rice can still be found on a search of the internet.

@jonathanwhitehead1217 7 месяцев назад

Yes! It was famous around here. The parsley was almost a slurry, so it did have a green tinge. And I think it was even more savory - evaporated milk instead of milk, and a heap of MSG/accent.

@kewpiefan72 7 месяцев назад

I LOVED Stephenson’s restaurant! But my favorite thing there was the apple fritters they served at every table. I was so sad when it closed.

@WilliamScheuber 7 месяцев назад

0:19 My mother made a very similar dish in the 50s that she called Green Rice. Two differences. First, she used Minute Rice (it was the era,) She also used frozen spinach instead of parsley as the green. This part was very good!

@ghostlightwhisper6802 7 месяцев назад

Thanks! I am going to try this for supper tonight!

@traumajock 7 месяцев назад

serve a blackened fish filet on a bed of that. maybe use dill instead of parsley. have lemon wedges on the side, too.

@alanholck7995 7 месяцев назад

New Series: Glen & Julie’s Road-trip

@katherinetutschek4757 5 месяцев назад

I would totally watch that

@cherylrosbak4092 7 месяцев назад

This is an excellent find for me. For some reason our traditional Slovak Christmas Eve dinner include sweet rice pudding, and I don't love having extra sugar in the meal. Usually I make risotto instead, but I've been looking for something easier.

@TamarLitvot 7 месяцев назад

You'd be in trouble if you did that to noodle kugel on a Jewish holiday. Jews from Eastern European backgrounds divide into two categories (based on geography): savory noodle kugel and sweet noodle kugel. It's an ongoing battle about which is the right one.

@lbh002 7 месяцев назад

A Hendricks family favorite is my Greek mother's take on rice and greens of her childhood. After moving to the states with her American service member husband and their perfect toddler in the early 1960s. She had to make due with what she could purchase at the base commissary. So, here we go! Into a small cooking pot, pour a can of chopped spinach, a can of diced tomatoes, half a cup of uncooked rice, and EVOO, garlic, salt & pepper. Simmer until the rice is cooked. Serve with lemon wedges. Thank you for your channel.

@Theaterverslaafde 7 месяцев назад

Yes! Boiled to death spinach, I remember that! Thanks for your memories, I love how food ( taste, smells) can bring us back

@agmin2098 7 месяцев назад

Perfect toddler😂

@asdisskagen6487 7 месяцев назад

❤

@adamlink7561 7 месяцев назад

Yes. Shrimp sautéed with those onions and garlic what a great idea!!!!

@takl23 7 месяцев назад

Wayside Inn in MA is still there!

@ronwhitfield8356 6 месяцев назад

I've had the og 2 vols. for decades, half for the artwork, in NM cond. w/ cover sleeves. the recipes are a bonus! lol find the 2nd book and dbl your pleasure.

@melaneemortensen3971 6 месяцев назад

Green chile peppers ..that heat and flavor, bit of ham ...

@FromPillartoPost 7 месяцев назад

Good ol Chicken the Cat a Spielberg in the making!

@lanceharsh7025 7 месяцев назад

The Stagecoach Inn in Manitou springs closed back in 2020ish that was the the recipe on the other side of your cook book. Don't know about the one in Littleton.

@Julian_Wang-pai 7 месяцев назад

No-pastry quiche with rice 😄

@CathyMiller0711 7 месяцев назад

Interesting book and recipe!

@douglascampbell9809 7 месяцев назад

I used to have the Vincent Price book. It was gorgeous, leather bound with color illustrations.

@quarlow1215 7 месяцев назад

That is very interesting. I can see it as a side for chicken or maybe even pot roast. Thanks.

@chrisadam332 6 месяцев назад

Found out Hudsons ountry Kichen is Closed. It is though a beautiful gardens spot and a kind of Museum to the the Hudson foundation of Littleton.

@douglasfur3808 7 месяцев назад

Looks like this book is my age... Lobster Thermidor was a aspirational incantation I remember in many reviews and cook books. Yet something I've never tasted- the downside of aspirational desires is that you may not reach the goal. And Thermidor does refer to the month of the French revolutionary calendar although its not lobster season...

@cremebrulee4759 7 месяцев назад

Glenn, you must really like Worcestershire sauce.😊

@rowejon 7 месяцев назад

Watching Glen's videos for a time now i've been thinking this & I've got to say it at last, I always scrape the pulp out of the garlic press into the pot.Wast not want not.

@galethompson3013 7 месяцев назад

The garlic presses I've used always squish half the garlic out the sides. Including my current one for which i paid a bit of money. Glen's press seems to drive all the garlic through the business end.

@traumajock 7 месяцев назад

savin' that "e" to use on another word? lol

@lindakjeldgaard7267 7 месяцев назад

I actually remember that book. I believe my grandmother had it. I am not sure she ever cooked from it but she and my grandfather were road trip veterans. I have a photo of them that they took at Buffalo Bill Cody's grave in the 19 30's when they drove there with my great aunt and uncle from Underwood, iowa. I believe the American tradition of automobile travel was fed by that sort of publication as well as pushing you to purchase a new automobile every two or three years.

@carolynjanegillis6591 2 месяца назад

Serve the rice bake with peas and you have complete protein.

@akope 7 месяцев назад

Stagecoach inn still exists, if you want to get in your ford and drive there 😎

@ChixieMary 7 месяцев назад

Back in the day ladies would make, "Dinner from the Hotel Whatchamacallit. They would take items from the Hotel Whatchamacallit and make a fancy (Romantic) dinner based on that. Really didn't matter if various fancy hotels had many of the same kinds of dishes. The theme of traveling and going to a fancy hotel to dine was the thing. A special dinner, from a special place, for a special occasion. Great video!❤