1950s PARTY SNACKS 🎉 Easy Appetizer Recipes!
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- เผยแพร่เมื่อ 2 ส.ค. 2024
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If you're in search of easy appetizer recipes, you've come to the right place! These 1950s party snacks can be prepared quickly and are sure to please.
Items I used in this video:
Good Housekeeping's Appetizer Book (1958): amzn.to/4a3p5kQ
Hand Mixer: amzn.to/3QhvBgH
Offset Spatula: amzn.to/3Qnqdsh
Joie Mini Juicer: amzn.to/44jEQm5
GIR Spatula: amzn.to/44lT0U6
Nordicware Quarter Sheet Pan: amzn.to/3wel5Qv
Other videos you might enjoy:
1950s Cookbooks and Recipes playlist: bit.ly/459J4MS
Good Housekeeping's Ice Creams and Cool Drinks: • VINTAGE MILKSHAKE RECI...
Dollar Tree Party Snacks: • The BEST Party Snacks ...
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CORN CHIP CHEESE DIP (pg 25)
2 - 3oz packages of cream cheese
3Tbsp light cream
1 Tbsp mayonnaise
1/2tsp paprika
1/4tsp salt
3 cloves garlic, finely cut (optional)
1tsp Worcestershire
2tsp lemon juice
1tsp prepared mustard
corn chips
Do ahead, if desired: Mix cheese with cream until smooth; add rest of ingredients except corn chips; refrigerate.
To serve: Arrange cheese dip in bowl, with corn chips around it. Let guests dip their own.
PIZZA ROLL UPS (pg 50)
1c grated cheddar cheese
1/3c canned tomato sauce
1/2c chopped ripe olives
1/8tsp dried oregano or chili powder
14 fresh thin bread slices (must be soft and easy to roll
3Tbsp melted butter or margarine
Do ahead: Combine cheese, tomato sauce, ripe olives, and oregano.
Trim crusts from bread, then spread slices with cheese mixture, roll up each slice like a miniature jelly roll, and fasten with pick (if needed), Cut in halves if desired.
Brush roll-ups with melted butter, then lay on baking sheet; refrigerate.
About 30 minute before serving, start heating oven to 400. Bake roll ups about 15 minute or until brown. Serve at once.
PEACH KABOBS (pg 53)
24 cubes cooked ham
24 canned cling peach chunks
2Tbsp soy sauce
1Tbsp brown sugar
1Tbsp vinegar
Several hours ahead: On each pick, string a cube of ham and a peach chunk. Refrigerate until needed.
To serve: Arrange kabobs on broiler; brush with mixture of soy sauce, brown sugar, and vinegar. Broil, turning, until hot and golden. Serve hot.
Luncheon meat may be substituted for cooked ham, and pineapple chunks for peaches, if desired.
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TIMESTAMPS
0:00 Intro
0:37 Corn Chip Cheese Dip
2:51 Thanks to Lume for sponsoring this video!
4:42 Pizza Roll-Ups
8:40 Peach Kabobs
10:32 Taste Test Time!
13:44 Cookbook Chat - Good Housekeeping's Appetizer Book (1958)
MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time:
- Twist Whisk: amzn.to/3tDvFPo
- Geometry kitchen towels: www.geometry.house/?ref=AnnaB15 - use my link for 15% off!
- 1/4 Sheet Pans (to hold my prepped ingredients!): amzn.to/46S9IKE
- Ove Glove: amzn.to/3CkmyV5
- Small offset spatula: amzn.to/3GB9Rb7
- OXO Mini Angled Measuring Cup: amzn.to/3Gx2osz
- GIR Silicone Spatula: amzn.to/3ImvNIs
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INSTAGRAM: _cookingthebooks_
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WEBSITE: www.cookingthebooks.net/
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Being in my 60's, I really enjoy watching these videos, they bring-back many fond memories from my youth.
In the late 1970s, some friends and I had a potluck party comprised solely of appetizers and desserts. One of my favorite memories.
My mother-in-law did this every Christmas Eve as the evening meal. Afterward, the children got to open the gifts from grandma and grandpa.
We played old Christmas albums, especially Bing Crosby.
@@beverlycrowell_ What a beautiful memory! Thank you for sharing that with us!
@@beverlycrowell_That sounds like the most ideal Christmas Eve….
@beverlycrowell_ we did the same! Pigs in a blanket, olives, meat and cheese tray and crackers, cookies, little donuts. All the goodies. As kids we loved it, it was all the snackies we were limited on for the rest of the year. 🎉
Party finger foods & apps are totally the best food group.
At 62, I finally have my lifetime summed up in one phrase - if in doubt wrap it in bacon!
If you don't have it, you need James Beard's (yes, that James Beard) "Hors D'Oeuvre and Canapes." Published first in the 40s, he revised it in '62. It was republished with an intro by Julia Child in 1999 without changes and is still in print in its 1962 state.
Your videos make me happy
So glad you enjoy them! ❤
I agree!
Me too! 😊
Same here! Keep up the great videos ❤ And … Lume is great!
I’m envisioning the kabobs with spam, pineapple and red bell pepper 😊
Just a quick reminder- don't broil in a Pyrex/glass dishes. My worst cooking mishap was a VERY expensive lasagna, EVERYTHING made from scratch. The mozzarella wasn't quite as golden as I wanted, so I turned the broiler on for a minute...and then I heard a loud noise. My lasagna exploded. Shards of glass and lasagna everywhere. I cried. And cried. Disaster dinner party.
Thanks for being my pretend friend, Anna! ❤
I was born in 1958, was a history major, I love snacks and appetizers and these foods remind me of the holidays and parties when I was a kid. THANK YOU for the video. ❤❤❤
My Aunt was a big cocktail party gal with the spread of finger foods! She collected the whole set of the little books and they’re in a green binder which I inherited along with all her amazing cookbooks. Her and my mom were the only ones I knew who made candy for every get togethers also. We had such great food back in the day!😊
I agree with you. I loooove party foods! If you ask me, they should have their own place in the food pyramid. 😋
The original, old fashioned Pepperidge Farm very thin loaves of bread in the white wrapper would be ideal. My mother used to buy it to make cucumber sandwiches and my sister and I would spread the bread with jelly, roll them up and slice them and they came out perfectly
I was thinking of that bread too.
I wonder if that bread is still available? My mom was an appetizer gal and she used that and the tiny party rye so often.
@@susanrobinson408 My local regional grocery store (Redner's) and my local Wal-Mart carry it!
Yes it is, at least I see it in Massachusetts grocery stores.
My grandmother used to use that book for snacks for Christmas Eve. That was back in the 80’s and 90’s. She since passed away at the age of 96.
We call party food ‘nibbly things’ a phrase I borrowed long ago from an old BBC comedy series called Absolutely Fabulous, or AbFab. We make nibbly things for dinner sometimes. A very simple favorite is Ritz or Townhouse crackers , cream cheese and a drizzle of pineapple habañero salsa (from Costco). Try it, you’ll be hooked!❤
Sounds fantastic! 😋
I like the idea of cutting the pizza rolls in half. Just stick a fluffy toothpick in the half and you fancied it up even more 😂. Plus by making it smaller you have room on your plate for a variety of snacks. You can always go back for seconds.
I love this channel.
Thank you! So glad you enjoy my videos. ❤️
pigs in a blanket made with phyllo dough. Hmm, I see that pigs in a blanket was mentioned in Betty Crocker's Cooking for Kids in 1957.
When you mentioned your favorite food I was thinking, celery :D
😂😂
I can make a meal from appetizers- thanks for the upload
We gals did this in the late 80s: 2 apps each, 3 gals, 6 goodies to share. Cheers!! 🍾 🥂
That House Plants book looked really interesting. 😊. Loved this one those party books look so fun.
Tooth pick appetizers had holders in the 50s and 60s. My Mom had a half basketball sized piggy made of wood with dozens of.pick sized holes to hold the goodies on toothpicks. Lil' smokies weenies and pineapples on picks were a favorite.
Thank you for the fun episode! These little snacks are even more fun on the great vintage plates you use! Thanks, Anna!
I have a great recipe, I ate these at a party in the 80’s. I don’t know where the recipe came from, maybe you you’ll be saying that this is common and everyone knows this, but it was new to me and I’ve never seen it since!
Take slices of Italian bread, normal size. Mix: a dollop of mayonnaise and shredded mozerella cheese. Don’t know amounts. You want it the consistency of say how you would mix tuna and mayo. It will be paste-y. Toast bread lightly. Then spread bread generously with the cheese/mayo mixture. Sprinkle half the slices with paprika, sprinkle some with garlic powder (or maybe garlic powder, can’t remember). Or both seasonings on the bread. Then put the bread slices under the broiler till hot and bubbly but not necessarily browned. Just oozy cheesy goodness. DELICIOUS!
Basically mayo and shredded mozerella is great combo! (Cheese toasties?)
I bought a tiny juicer like you have. Its adorable
Your little toothpick holder is adorable!
Thank you!
I know….right. I love owls.
I see you have the Mcalls Cook Book. That was my bible to cooking when I was first married. It wasn’t my only book, but my go to.
Love to hear this! and coincidentally...next week's video will feature the McCall's Cook Book! I'm editing it right now. 😊
So many thoughts! Add some crushed red pepper flakes to the oregano version of the pizza roll ups. Roll the peach chunk with the sliced ham from the deli.
Fun! The cookbook came out the year I was born.
This was as wonderful as I hoped it would be. This also is my favorite kind of food: snacks, appetizers, party food - whatever you wanna call it it’s what I want to eat most of the time. Thanks for showing these to us. And I think I have that cookbook somewhere I’ll have to dig for it.
I like a good bean dip, layer beans, sour cream, green onion, guacamole, and cheese and olives, of course😀 put in the oven for 10 to 15 minutes to melt the cheese and it’s yummy with corn chips or tortilla chips
I have the cake taker that matches your canisters in the background of your studio. The metal ones with blue and green flower design. I just noticed them when you were doing your chat. So cute
Oh that's so neat! I just love the pattern. The largest canister is currently full of buttons. 😅
I really believe I would add some pepperoni to the pizza rolls. With pizza sauce too. Yummy.
I love your videos. I've used your "vintage" cookbooks over my who life. In the 60s &70s my mom and l made a 4-ingredient version of your first recipe: tom paste, diced Velveeta, oil, and black olives. Spread on a package of small readymade dinner role that we split horizontally and broil. I loved them. Spread leftover was even better the next day! Thanks for these wonderful videos!
I liked the "3 muskateers bar" recipe and the 60's style beach music playing in the background so i subscribed to your channel and now im watching this appetizer one. Thank you so much for these!! ❤❤❤
Oh wow!! I have had a sudden uptick in views on that video and wondered if people were subscribing from it. WELCOME! Glad to have you here. ❤️
Cream cheese mixed with Worcestershire and garlic powder spread on deli ham and rolled up then sliced
Thanks for a fun video, Anna!
My fave party food to bring are the lil smokies sausages rolled up with bacon and cooked under the broiler with brown sugar. (My secret ingredient is Cinnamon! Gives a special hint to the brown sugar glaze!)
Yes! We often have these at Christmas time. 😋
That cook book is awesome. I love the retro-space age graphics. And I love your channel!
I wrote my first comment early in the video. Those cook books are SO awesome. Although I am soon moving into a empty nester home, I think I will have to collect these!!!
Hidden Valley makes a dip called fiesta dip. Making it with cream cheese and sour cream and serving it with Fritos scoops is so good.
I was born in September of 58 .i love your videos this let me know how the cook Books were back then
Party food for dinner! Definitely a thing in my house🥳
Reminds me of Chers character in Mermaids... she only cooks hors d'ourves ^_^
I live here in Texas and I’m a native. Most barbecues are not complete without a big bowl of queso dip. It usually consist of hamburger meat made with taco seasoning and Velveeta and a can or two of rotelle spicy as you like. I like mine with the scoops personally. Some people instead of hamburger meat use ground Mexican chorizo and that doesn’t need the extra seasonings from the taco packets. It’s all delicious pretty much anyway you use it. I have, however, known people to go overboard on the heat from the canned rotelle. Besides him, I might also think of using chunks of turkey with the peach and maybe with the pineapple and ham and just a tiniest bit of Dijon mustard in the sauce. I think it would be absolutely delicious. I might consider using flour tortillas instead of bread because usually I smash my bread so flat that it sticks to everything so I might go that route instead but everything else I absolutely like what you said about it. I’m excited to try some of these maybe for Dinner for my husband and I in the near future. Thanks for all of your hard work.
You forgot to mention your bonus recipe with this video!!!! The Mushroom Hats. 🍄🟫🎩…. I could see the recipe when you were previewing the pizza roll ups. I’ll be trying those too. 😋 oh and Sunday nights are not my favourite part of the week because I know Monday morning is coming but you make Sunday evening more enjoyable with your videos. ❤️
I have the McCall cooking school course in 2 large binders. It was one of those deals where every 2 weeks or so they mailed you a recipe card. On the front was a pic of the finished dish and the entire recipe somehow magically fit on the back of the card. 8 and a half by 11. I have both binders full. From the 80’s. French techniques were demonstrated in the recipes. Every recipe that I made was good, and to this day still good. Doesn’t feel dated. I love and cherish that set. Especially the cake and bread section.
When I first had my own apartment I collected those cookbooks and I absolutely LOVED them. The recipes and the whole “vibe” of the pictures and wording.
I was diagnosed with Celiac a few years later so I donated them, but I am kinda wishing I had kept them just for fun
I usually stick to quick and easy party snacks like shrimp, charcuterie or veggies and dip. Thankfully there are many gf cracker options now. Thanks for the fun video, those ham and fruit bites are gf so I’ll add those to my party list! 🎉
craving chips and dip now lol
Fancy party foods?! 😃🎉🥳✨
Cute Owl pick holder!!! 😮🥹🦉
The corn chip dip is going right in my recipe box! Yum!
I hope you’re doing well and being kind to yourself, thank you Anna! ✌️😌✨
Thank you! Hope you have a great week. ❤
Lets here it for munchies !!! Over filling the bane of an enthusiastic cook....And Lady I am so glad I don't have to do your dishes!
❤❤❤ party food!
Now I have to run over to Meijer and get some corn chips! I have everything but corn chips.
I would use Pastorelli's in the pizza rollups with scamorza cheese. The olives definitely stay. The garlic butter for brushing is a great idea.
The kabobs are perfect.
Those are indeed Ritz crackers with whipped cream cheese and a grape half.
One of my easiest hors d'ovres is to get some salami slices and whipped cream cheese. I make "stacks" by puting down a salami slice spread with the cream cheese, add another slice of salami, repeat the process 2 more times, with salami on top, chill for a couple of hours, then slice the stacks into 4 sections and stick a toothpick the middle of each section. If it’s a party and not just a yen for salami snacks, I make 8, 10 or even 12 stacks to split up. Really easy, adaptable.
Thanks for another great video!🎉
I’m a Meijer gal too! 😁
❤ my Meijer, a whole 1 mile from the house! I would go there, anyway. The Aldi is across the street from Meijer. Perfect grocery shopping.
I retired from a Meijer in Indianapolis last year. I worked there for over 27 years and it's still the only place I shop.
Love your owl toothpick holder I would do the ham with pineapple and cheese. ❤
I am from Russia originally, so I am watching your videos as the US history, I mean- "food history". Very interesting, thank you!
Hm, I haven't tried 90% of these dishes. Not because we didn't have enough food but because American food habits were different. Now they are pretty similar.
Also, I find your videos as antidepressants for me. Seriously!
Can't stop watching!
❤❤❤
Bacon-wrapped water chestnuts are a family favorite of ours. We also like cucumber sandwiches on rye bread.
I loved how in Mad Men, Betty Draper made celery with cream cheese on a big platter. It's a fancy nibbler from the 50s for sure!
I love the pizza roll ups! So easy. I’ve been looking for different ideas for my husband’s lunch for work. I could make those and he can reheat them in the microwave at work.
I just unpacked some cookbooks from the early 1940s, books my mother used when she majored in home economics at Oregon State College, now Oregon State University. This was during the WWII years, and some of the recipes were a little sketchy for me-Stuffed Cockscombs, Braised Possum, and Squirrel Pie. These were well known published cookbooks at the time. Treasures for sure!
Cool. Hello from Corvallis, home of Oregon State U. When it was a college it was mostly an agricultural school. We still have the dairy cows and sheep. But offer some computer sci degrees. Have a cool wave tank for predicting tsunamis. I have a recipe for beaver tail, so I get the other recipes.
People back then would hunt for a good portion of their meat. I have an old cookbook of my mom's that has a whole section dedicated to those dishes.
When I was married, we ate lots of elk and venison. And my son attended OSU. I’m a native Oregonian, mostly Eastern Oregon but now Central Oregon.
@@boething Over the years I've had friends who hunted. Enjoyed venison a few times. I've tried all sorts of game. Been in Corvallis for 28 years. Still nice town but much busier. Few of my neighbors are native Oregonians.
I recently went to a rummage sale and because of you I was rummaging through all the cook books trying to find some you have featured. I bought one from the 60s. Love your videos!
If you have a tortilla press, you could flatten the bread so they are all the same thickness. It also works on canned biscuit dough.
I have one of those! What do you do with flattened biscuit dough?
Most recent, this dish called "Uglies". You flatten canned biscuits and place them in a greased muffin tin. Then fry hamburger with onions and your choice of spices. Drain hamburger. Divide between the muffin cup and sprinkle shredded cheese of your choice. Bake at 400°F for about 15 minutes. Let cool for 10 minutes, and remove from cups.
Yes, good housekeeping magazine is still available as far as getting subscriptions.
Hello Anna. I think this is a really fun idea. Why not make a few appetizer treats. It becomes an instant party. Thank you for sharing these with us. ❤️🫶🏻😘🍿🍦☀️
I have a few of these! I have: hamburger & hotdog book, breads & sandwiches, book of cookies, meat cookbook, and party pie book :D They're so cute!
those all look delicious. and i’m with you, anna, on the pineapple 🍍 and ham 🐷 kabobs. that series of cookbooks came out the year before i was born, and i think we did make the toast/pizza roll ups once or twice. strange that i wasn’t too sold on black olives as a kid, because i love them now. same with green and kalamata. they taste best as an anti-pasta anticipatory auxiliary to the main course, along with some red table wine ❤
I love appetizers! When I was single, I would often make a version of the little pizza snacks.
I plan to make the little ham kebabs for my husband. He's a big fan of ham and pineapple 🍍 🐷
Yes, and they would be really easy to enlarge for a whole meal. You could make a couple apiece for meal and serve it with a salad or something, and it would be lovely.
Never heard of peach kabobs ! Thanks for sharing
You could always roll the Pizza Roll Ups on the diagonal to "fancy them up".
I think using a fresh peeled peach would be delicious on the kabobs!!
I want to thank you for your organization as you prepare your foods. Ive gotten really spoiled with your videos because they are so well put together. The flour poof outs and mixer blowups that occasionally happen are funny. Please dont edit those things or silly slipups out! They are funny. However, yoyr overall presentation is so smooth and delightful to watch. Thanks for all the work!
I really like your channel Anna. Party food and appetizers are my favorite too. Especially the ones made with cream cheese 🙂
Thank you so much 🙂 I too love cream cheese appetizers!
Have you ever cooked from the Meta Givens cookbook? It's wonderful. My mother gave each of us a copy as we left home to form our own families.
Party Food! Yes, please!! Not much of a chips and dip fan myself, but I really fancy bits like the pizza rollups and peach and ham skewers. Lil Smokies wrapped in crescent dough are my favs. Hope you do another one of these party food ones. 🥳🥳🥳🎈🎊🎉🎈
I love the illustrations. And ooHHH. wouldn't it be nice if you could find the Good Housekeeping Binder at a thrift store to put the books in?? Maybe I'm too excited about that idea.
Bet that dip would be great with Bugles!
I love appetizers - and for me, they often end up being the meal. I especially loved the pizza roll-ups, and adding garlic in the butter (to brush them with) sounds very good. I’ll definitely be trying that. Great video!
Kielbasa and pineapple kabobs! YESSSSSSSSSSS!!!
Thanks for these fun recipes Anna! I love knowing what people were eating before was born! Such a nicer, simpler life in so many ways❤ I can use these on their own ir as an inspiration.😊
I have this cookbook series and I love them. I’ve found that a lot of the recipes are very good. Thanks for the video. I look forward to o them every week.
You are so welcome! Glad you enjoyed this one. ❤
Spam and pineapple kebabs, yumm! I think kielbasa as another substitute would be tasty, yes. And definitely shredded/chopped pepperoni instead of the olives (though I love black olives!) and garlic in the butter for brushing, mm mm MM! 😁
This is my favorite channel!! Great fun video Anna ❤❤❤❤
Yay! Thank you! So glad you enjoyed this one. ❤
These recipes reminded me of the movie Mermaids. IYKYK❤
YES I love that movie!
I enjoyed this so much!!!!! 💟☮️
I do a similar party food to the ham one. I use chunks of pineapple and wrap a half slice of bacon around it and put a toothpick in it. I use a mixture of pineapple juice and brown sugar to glaze them with. Bake them until the bacon is done to your preference.
In the sixties, we used to make toasted bread roll ups with seasoned cream cheese and canned asparagus spears, very fancy! Yours looked amazing too! I think a maraschino cherry would be nice on the kabob :)
I want to try the Fritos dip. Thanks for showing your flexi zester a few weeks back. I got one and used it for zest of two whole lemons yesterday. What a great tool, how it flexes around the fruit and no white pith only zest. Have a great week!
My Grandma made stuff like this all the time especially around the holidays. She always came up with something and everyone enjoyed it too. Have a great day
I miss my granny
Anna! I've really been enjoying your videos. I, too, love me some retro midcentury recipes, which is what I grew up eating, especially at potlucks and such, when ladies would present their wackiest Jell-O and other creations. (Braunschweiger balls!) I'd love to see you delve into a book that is my absolute favorite, the 1949 edition of the Good Housekeeping Cook Book, ed. Dorothy B. Marsh. IMO, it's perhaps the last general-audience, "complete" cookbooks that does NOT rely heavily on processed-food shortcuts. It is also very exhaustive, and gives a great view of what was considered normal, including menus, holiday foods, place settings, etc. The recipes usually begin with whole foods (but also some canned or "glassed," preserved plain foods) and are not gimmicky. They make some substitutions, at times, where ethnic or specialty foods were certainly not readily available. But I've found some astonishingly legit recipes in there for things like springerle cookies (uses anise *seeds*) and pizza (which suggests *olive* oil). I've heard its recipe for apple pie is one of the best ever published. By the 60s, the newer editions of the book would have cutesy names and be full of processed and prepackaged "shortcut" foods. They really turned a corner after its publication, and it's one of my favorite all-time cookbooks, for its straight-ahead recipes: opulentopossum.blogspot.com/2009/05/treasury-of-retro-recipes.html Here's one of my blog posts about its recipe for pizza, which was new enough to Americans at that time that it needed clarification: "pronounced peet-za . . . It’s like a huge pancake, topped with a tomato-cheese mixture, and baked until crust is crisp and golden brown. Hot out of oven, it’s cut into wedges. You fold a wedge; eat it with your fingers. Use as appetizer, bread with dinner, main course for lunch, or evening snack." opulentopossum.blogspot.com/2011/02/peet-za-united-states-1949.html . . . Cheers!
“When in doubt, wrap it in bacon” 😂 I have one: when in doubt, top with buttered bread crumbs! 😂 That dip you made would be a good sandwich condiment I think.
Yes, I'd love to go eat the nibblers but I remember my mom wearing a girdle everywhere.....that's a no go! I love this channel!
I am in my 70’s, and when we hit 12 years old, we were required to wear a girdle under our dresses and skirts. My mother’s maxim was “A lady doesn’t jiggle!” My, how times have changed, lol.😊
@@user-uj6fy5fw2n I remember my mom saying that too!
Hi Anna, Party food is fun and delicious! It should not be just for parties, don't you agree? Why shouldn't every day be a party! Pizza roll ups! YUM!I love how you mix it up in every video! LOVE your cookbook library! I am so jealous! I'm looking forward to your next video!😊 Have a great week!❤
I totally agree, every day can be a party! 😄 Thank you for your kind words, and I hope you also have a great week.
Thank you, Anna! You're the best!
Ok the pizza rolls? look so good. This makes me want to have a party, but only for me, and i just eat a lot
My mom had that cookbook.
Great video. Thanks! 👍
Another great episode Anna....so enjoy your podcast... thanks for all your efforts ❤
RE: Jellyrolls, to me, the oregano makes a pizza roll, and the chili powder would almost make a southwest bean dip flavor.
I laugh every time you talk about loving olives! The fact that people want to pick on you about not liking celery but you like olives! How many celery lovers hate olives? Whose the brave one now?! Thank you for your dedication to this channel.
Loved it as usual
Lots of fun ideas for things you can throw together last minute - and modify to suit your tastes (definitely garlic butter to brush the pizza rolls).
I have a small collection of the Good Housekeeping booklets and the McCall's booklets. I checked and I don’t have the Appetizer booklet--that's definitely one to keep an eye out for. I love anything involving dips or cheese and crackers--feeling curious about that corn chip dip!
I'm guessing that homemade pizza was not a thing back in the 50's, and I doubt if mozzarella, pepperoni or pizza sauce were readily available either, so it makes sense that the pizza-roll recipe called for cheddar, olives and regular tomato sauce. But like you said, you could certainly modernize it with your own ingredients to give a more authentic pizza flavor. I make quick, personal pizzas in my toaster oven all the time, using bread and pasta sauce, pepperoni or ham and shredded mozzarella (or other cheese) I keep on hand. Yum!
Enjoying your channel. I’m a boomer and a lot of these recipes I remember. You have a very nice personality and I like how you keep an open mind about these recipes as they have mostly gone by the wayside, and our palates have evolved ( I personally think we are jaded with over the top choices these days).You referenced Hummingbird cake in one of your videos. I had that recently and thought it was great. I don’t know if you actually made it in one of your videos but you did reference it from a Southern Living cookbook,
Very nice
Love party food!!