I have to say, your presentation style is so refreshing. You aren't loud, you don't scream in people's faces to get their attention, and it's just overall very soothing.
I have problems with serious anxiety and panic attacks. I only recently found your channel and I must say: you are the most precious, refreshing person. I can immediately redirect my attention to what you're cooking up and it helps me through even the worst attacks. I share your love of vintage cookbooks and recipes. Watching you helps me go to my happy place. God bless you and keep up the good work.
Oh my gosh. I am actually tearing up right now. It means so much that my videos are helping you with your anxiety. Thank you very much for your kind words!
@jessicajohnson2089. You might enjoy Little Village Homestead. Renae is a very sweet laid back person who loves to cook, bake, garden, can etc. She has a market stand that she prepares homemade bread, candy, brownies and freeze dried products etc for. No dramatics or silliness on her channel. She is a very giving person also. 😊
Hi Jessica, I’m so sorry you suffer with anxiety and panic attacks. I suffered with severe anxiety for many years as well, but now I’m on a blood pressure medication that really helps with the anxiety. It took me a long time because I was so scared to take meds, but I’m glad I did. I hope that you can find something that helps you too! ❤
Hi Anna! When I moved to Wisconsin, I learned that casseroles were called a “hot dish,” instead of “casserole,” because “casserole” was considered to be uppity.😄
I'm from Oklahoma, but have heard the Old Timers refer to "hot dish" referencing pot luck and gatherings. I always thought it was a request to bring something warm rather than a salad or dessert. Thanks for clearing that up.
@@jenniferlloyd9574You know, the couple times I've hear the term "hot dish" it was from an older person, so maybe it's more a generational thing rather than regional. Maybe that's what people who grew up in the 1920s and 30s called casseroles then.
Ummm just read this. I think our moms must have been friends. We had mushroom soup on EVERYTHING! Casseroles, pork chops, chicken, veggies. Almost every day. PTSD for sure🤪
I feel like the tuna recipe would also work well with canned chicken, canned turkey, or possibly canned ham if you are cooking for people who don't care for tuna
I want to try the first casserole (Green Beans and Ham), as is. Second casserole, I'd use frozen chopped broccoli instead of spinach. Third casserole, sauté mushrooms in garlic butter. Sub half the sour cream with cream of chicken soup. Probably leave out the grated lemon peel. Then layer potatoes, mushrooms, and sauce twice. Love your channel, thank you for sharing your cookbook collection!
Spiral bindings for the win, because they usually lay flat, and stay open when you're cooking and looking at what to add or do next! Big 2- or 3- ring binder cookbooks (like my mom's wedding gift from 1966) stay open very nicely, too.
The butter and flour is a classic roux used in almost every good recipe to thicken soups and make beshamel sauces to add to other great things. Everyone needs to learn to make a roux.
You have me tracking down old recipes! I made BC’s Three Bean Casserole today - yum! And I just discovered the Pyrex set I almost donated to Goodwill two weeks ago is worth $600! Yikes! I’m glad I looked it up!
You know what, I have the pyrex dishes in my kitchen cabinet. Was given to me when we were married 45 years ago. And another thing, I think the casseroles taste better cooked in them.
I agree with other comments about how calming your videos are, but my favorite part is that I always end up laughing! Your description of the sweet potato with bird recipe in this video was so hilarious! Thank you for not only sharing yummy recipes, but starting our weeks off in a fun way! 😊
I agree! Your laugh is contagious. Was listening to you while cooking and washing up and found myself grinning away anytime you laughed! So glad I found your channel. Keep up the good work! New subscriber!
Hi Anna. Thank you so much. I thought I was the only person who is obsessed with vintage cookbooks and their bindings. Sadly many of my vintage cookbooks were lost in a cross country move but I have managed to track down a few. and replaced them. My most prized one is my mom’s Meta Given’s The Modern Family Cookbook published in 1953. Nothing says vintage like a 1950s casserole cookbook! 😁
Hi, I love vintage recipes. Here in Australia I have a lot of cookbooks with the spiral binding, mostly promotional cookbooks (such a charity) or my favourite:- cookbooks for school fundraisers. These books have family recipes submitted and there are some hidden treasures.
Cooked butter and flour is called roux, which is pronounced "roo". Adding milk in different amounts creates a thin, medium or thick White Sauce, or Bechamel. White Sauce was the base for "Cream of ___ Soup". Make your own cream soup! Adding cheese to White Sauce/Bechamel, creates Mornay Sauce. Bechamel and Mornay are two of the five classic "Mother Sauces" in cooking.
I don’t subscribe to many channels but your videos are so interesting yet not overwhelming, they’re just nice and relaxing to watch while holding my attention. Also I made that hot French cheese sandwich and omg it was great.
Love the binding. My mom kept all of her recipes in a steno pad. I don't think my brother knew what it was when cleaning out her apartment, so it did disappear.
Love it, too. Sadly, my husband doesn't care for nutmeg, bay leaves or anything sour or different. He'd balk at eating avacado on toast topped with a fried egg. (Mash the avacado with a bit of lime juice, pepper flakes, cumin powder and salt.) I'd probably end up substituting a bit of garlic powder for the nutmeg in this green bean recipe for hubby. I'm forever having to tweak perfectly good recipes.
I absolutely *love* recipes from the late 40's to 60's, as they tend to be a bit easier with ingredients, heartier, and straight forward with taste and cooking. It's nostalgic for me, as well, as I grew up with handed down "old fashioned" recipes. I love how you present them, how you really enjoy cooking and eating them, and your honest reactions with tidbits of helpful hints here and there. You have a new subscriber who will try some of the recipes you've created.
I was in Half Price Books a couple years ago and stumbled upon the cookbook section.♥️ Lo and behold, there was a Better Homes and Gardens Cookbook on the shelf. My mother had one during my growing up years and she had just passed away. Hers was lost to time. I quickly pulled the store's cookbook off the shelf and began to thumb through it. Sadly and tragically, it was a modern version filled with strange new recipes. I was heartbroken.
I love old cookbooks and recipes too. Fairly simple ingredients, fairly inexpensive and most are really good. I always cruise flea markets and estate sales looking for vintage cookbooks. I believe that the more stained and battered the page, usually the better the recipe.
Thank you!! TH-cam grabbed onto my original "Day of 1950s Meals" from about 6 months ago and started showing it to more people. It all kind of snowballed from there! ☺
I love these videos so much and have been binge watching them! My favorites are the full days of retro recipes. It's fascinating to see the types of meals that were eaten back then.
I love my Corning Ware dishes. I have 3 from 1972. The Cornflower design. They were gifted to me in 1973. I have had them all these years. I am 69. Love all your recipes of different eras. Even in the 70's we used cracker crumbs and butter to top our tuna casserole. We added 1/4 c. grated onion and 1/2 c. sour cream. Topped with cheddar cheese along with the buttered cracker crumbs.
I have a collection of Corningware dishes from my mom, my mother-in-law, a set given to me when I got married and others I've picked up in thrift stores. I use them on a daily basis as they are great in the microwave. I have 2 teapots also. I can't imagine ever giving them away!
In the 1950s my grandparents had been brought to Southern California by their kids(no Social Security). They lived rurally on a double lot. They had a big garden and raised 150 chickens for eggs, rabbits and pigeons. Every day people stopped by to buy eggs, rabbits and pigeons. Grandpa did most of the butchering but Grandma cleaned the carcasses and plucked the birds.this is how they supported themselves in the 50s. Their kids paid the rent.
Recently found your channel and you make me miss my wholesome Midwest upbringing ❤️. My dad (currently in hospice care in my house) and I have really been enjoying your videos. So pure and simple, and just comforting. Thanks for bringing us these sweet memories.
That spinach tuna casserole is something I want to try making soon. I was thinking as you were making it that it would be good with rice! So I’ll probably try it that way.
Almost every time a casserole recipe calls for spinach, I swap it out for kale. Cooks up beautifully and maintains a nice, slightly chewy texture without the sliminess spinach can get.
FINALLY youtube suggested a channel 1] on one of my favorite subjects (old recipes) and 2} with a hostess that is chill and a pleasure to watch. Love the binding, too. Subscribed!
My mom died and left behind a bunch of recipe books that I've been trying to get to people and I wished I would have known about you I may still have some if you want any I could send some but you probably have them everywhere now thank you for being there your recipes are really bringing her back to me in some ways😊
Some things I have in common with you: I collect Pyrex, esp vintage, and use it! I love vintage recipies and was just telling someone I still use Home Ec reciptes I learned 50 years ago. I also have an awesome collection of cookbooks, a lot of vintege ones. When I make a white sauce, I make it smooth like you do, not "cook the flour to lumps to cook the raw out" like others do. The flour cooks out as you make the sauce and if you start with lumps, it takes longer to get them out. You could make that green bean recipe with soup still if you aren't into making shite sauce so it sure could be the precursor. I loved all the recipes and will be making them soon!
Tuna and book fan, here. 😁 Keep ‘em coming! It’s just so fun to watch you cook and talk about the cookbooks! That steno binding is fun, and was probably quite practical back in day. 🤓
I am a book nerd and love finding old cookbooks, esp from Ladies Auxiliaries or service clubs. I love the details you show on the sources of your recipes. It helps understand the era of the recipes. 👍
I just found you Anna and the food looks good, I love vintage recipes, but im not gonna lie...I'm gonna stick around for the Pyrex🤣 Ya know, one thing people don't think about when making a roux like for the green beans is that ALL of the vintage cooks I watched in the kitchen used the spoon method to measure their flour. People now usually stick their measuring cup into the flour and scoop it in then level it off...my grandmothers and great-grandmothers would never have done that. The net effect of that, since scooping compacts the flour, is you wind up with more flour than was intended. I always use the spoon it in the measuring cup then level it method for vintage recipes just in case. That tuna spinach casserole would be good in puff pastry cups. Heck the spinach by itself would be good that way! You have such a calm, chill friendly demeanor and you're clearly having fun doing this, I'm so happy I found your channel!
I love cookbooks that are compiled by a church group, or just any group of people. I found one from the 80s or 90s that was recipes of the employees of a gas and electric company of that area. One from a local high school girls team (probably a fundraiser), which was a board style book. Thrift stores are the best for cookbooks. But, the church cookbooks are my favorite. 😁
I enjoy community cookbooks as well, especially if they're from different areas of the country. I picked up a few while we were living in California, and it was so interesting to see how the cuisine varied from where I grew up.
I love the community cookbooks as well. My dad is a farmer so we’ve gone to a lot of ploughing matches over the years ( yup that’s a thing 😅), so I have quite the collection of ploughing match cookbooks from different areas. Real people recipes 😊
The tomato casserole reminded me of a “diet dish” my mom would make from WW meeting she went to. It had a couple slices of “diet bread” in a buttered dish, topped with drained crushed pineapple, and a few dollops of cottage cheese and bake. Before I met my husband, I’d never had warm tuna dishes. I recall the first time I prepared a tuna helper or casserole at his request, I just hardly could manage a taste test. I’m still not the biggest fan but I definitely think it has its place in cooked cuisine now.
@@cooking_the_books I guess it makes sense we have more as it is a Catholic charity of a French saint and we have been a completely Catholic country for so very long. You can't swing a cat here without hitting a St. Vincent De Paul shop lol
I'm getting addicted to your videos. I love your presentation and I love your utensils, plates and even the background music sounds like something you would hear if you were eating these items in a restaurant back in the day😊
My 99 year old Mom just died and now I have to get serious with the “going through and cleaning out” of our home! I have found a wealth of cookbooks, 1 of which I remember seeing as a child. Thanks to you, I am looking forward to finding new meals for myself and trying new recipes. You remind me of Julia Child in your down to earth approach to a recipe, Thank you.
Oohh what can be better than casseroles AND the 1950s?! Nothing! Love both, such a perfect combo. You're always so entertaining and lovely to watch🥰 Great job!
Reading vintage cookbooks is something I love to do, it gives a glimpse into life at that time through a food lens. If I made the potato spinach recipe I would add paprika; I Love it and it works so well with sour cream & mushrooms, and of course, the chives you mentioned. I'd mix the potatoes with the sour cream mixture after adding fresh chives and fresh parsley, cause I have it now, (or dried if not) then layer it. As for the spinach, I'd add nutmeg. I buy nutmeg from my local co-op and grate it into a lot of different recipes that have greens or a creamy sauce, it gives another layer of flavor that always works, sometimes a dash is all you need. I've always got pre grated nutmeg since my husband likes it. It's a classic addition to greens. Thick Skyr yogurt has worked for me as a replacement if I've got no sour cream. Thanks, I'm a new subscriber.
You are so not alone in geeking out over a book binding 😊 I enjoy your channel very much. I love to cook, and I read cookbooks cover to cover like novels.
I recently found your videos from a recent collaboration video with Jen Chaplin that you girls had. I really enjoy your videos. Also you are very funny.
I love seeing these simple recipes and your narration style along with the music lends a really comfortable feeling. The sour cream recipe was a little bonkers but these are inspiring me to dig out the old cookbooks!!
Love the casseroles!I would like to try all of them-I like how you would alter a few. I think I would put a layer of cooked rice on the bottom of the spinach-Cooking a bird!! No way ! In my neck of the woods people hunt deer for meat. UGG -I've tried it and I'll stick with chicken and beef. Thanks Anna-love your videos!
Ok glad I'm not the only one who thought the BIRD recipe was funny! 😂 I mean, yes I know that chicken is a bird. But it just sounds kind of unhinged to stuff a potato with a bird! 😄
My grandmother use to cook Swiss steak and I love that recipe it reminds me of Sunday peaceful afternoon at home. We still can't figure out how she made the crock pot spaghetti. Everything in the crockpot would be perfect when we got home from church.
I love to feed the wild birds during winter. Among the visitors to our feeders were many dove couples. I looked them up, learning many things. One thing did I learn is that doves are the most hunted birds in North America. This saddened me greatly because they mate for life.
I think if I tried the potato recipe I might try mixing it all together rather than layering. It sounds like a good flavor combo but might be even better when more fully combined. Perhaps it was more the fashion to always have layers back then? New viewer here. I’m glad the algorithm suggested your videos! I enjoy your style of presentation so much!
Loving these casseroles! Thank you so much for sharing these wonderful old recipes with us! The spiral top binding on that cookbook reminds me of the old steno books used by secretaries in offices back then. Thanks!!
Love your channel! Thought I might add that it's called a veloute sauce when it's chicken stock with roux instead of milk with roux which would be a bechamel. :) You might already know that, but I love to see all the roux based sauces utilized in this casserole book! Love those mother sauces...
Love your channel. I find these older recipes give me some lovely ideas. I am tired of seeing chillie , tacos, and pizza , hamburgers being made on other channels. Greetings from South Africa
TH-cam suggested I watch one of your videos about a week ago. Now I'm going back and bingeing all your older videos too.Your content is awesome and you're one of my new fave go-to creators. Thank you algorithm for finally getting something right! 😂
Hi Anna! I am a recent subscriber and I am so glad you popped up in my recommended videos! As a fellow fan of vintage recipes and cookware, I really enjoy your video formats. I like seeing you talk about the cookbooks in addition to actually making the recipes. When I subscribed not that long ago, I was surprised your channel was a smaller one based on the quality of your videos, but you've gained several thousand subscribers since I've been subscribed so I bet you won't be a smaller channel for long! TH-cam needs more wholesome, genuine, creators on its platform. Looking forward to your continued success =) I agree with you about the lack of seasoning in many of these older recipes. They are a blank canvas for ideas, if nothing else. That tuna casserole, for example, might be good with chicken for folks who don't like tuna. I'd like to try the ham and green bean one myself.
Hi there!! Thanks so much for watching and subscribing. You're right - TH-cam has been showing my videos to more people lately, and most of the growth of my channel has happened in the last month! It's fantastic and I am thrilled about it. I get to 'meet' more people who love vintage cookbooks and recipes. 😄
I have my mom's Betty Crocker cookbook from the 1940's. I still use the crescent roll recipe at Thanksgiving. I made some of the casseroles when I was first married. The photos are the real surprise. Maybe they were top of the line photography for the 1940's? They look funny today.
Hey, Anna 💗💚. These look pretty good to me. I think most people, now, are used to casseroles being topped with tons of cheese 😂. Thanks for sharing these great recipes ❤
I think you're right! Not that there's anything wrong with that, I LOVE me some cheese 😂 but I wanted to try a few casseroles that were a little bit different.
Chopped water chestnuts would be a good textural component for the spinach and tuna casserole. Thank you for being my new favorite channel! I was born in at the end of 1961 so the theme of your videos is very reminiscent of my childhood. My mother had a few of the same books you do.
Maybe some chopped up water chestnut in that Tuna Casserole would add some much needed crunch? The green bean casserole really looked yummy! Totally agree on layering the sour cream with the potatoes and mushrooms.... plus the top needed SOMETHING for visual appeal - maybe more buttered bread crumbs or shredded cheese? (there can never be too much cheese in something, IMHO!!!!) I definitely need to get some Green Goddess seasoning, next time I go to Trader Joe's!
Seriously, I cannot say enough good things about the Green Goddess seasoning. I even gave a few bottles out as stocking stuffers at Christmas last year! 😂
Found your channel in my feed. No idea how I got directed here but I’m all about it. My vintage/antique heart loves your Pyrex and Tupperware! You’re so nice to listen to. I love how you don’t have the stereotypical TH-camr style videos. Very friends chatting feel. Subscribing now!!
I just wanted to tell you how much I’ve been enjoying your vlogs. I’m new to the channel from England and your vlogs are so nice like going to visit you for a cup of coffee and watching you cook and chat. I was born in 1957 and spent more than half my life in Australia and remember a lot of these recipes. I have a two volume set of books my dad bought my mum when they got married, they are from 1951 I think and called Home Management books and teach the young housewife absolutely everything about home and family, housework, cooking, so many recipes. I used to love sitting in bed reading them as a child. By the age of nine I was the only child who could cook a meal for a family of seven, and I loved doing that I was always asking if I could cook. Love your vlogs! ❤
Thank you so much for watching! I loved hearing about your history with cooking and cookbooks. I was one of those kids, too - always asking if I could cook! 😀
So delighted to find your channel! We were in Europe this summer and tuna hollandaise sauce was very popular. Sometimes more chunky, sometimes more thin and puréed. On toast, on meat (veal, in particular), on vegetables. My husband often makes it, and we keep it in the fridge for at least a week. OHHHH, please do the sweet potato stuffed with little birds. Please.
I made the potato and mushroom casserole. I used Yukon Gold potatoes, Crimini mushrooms and 2 cups of sour cream. I also added 4 sliced Kielbasa to the bottom. And chopped green onions to the top. I ended up with 3 potatoe layers, 2 mushroom layers and 2 sour cream layers. Baked at 350 for 40 min and still not hot hot. I think oven should be hotter. However, it was really good. My husband liked it too. A complete meal.
I love a casserole! This was a great video. I did note that tge author didn't specify that her recipe would be better than church supper scalloped potatoes, just different. I think I'd go for the classic version myself and make it worth the effort.
I learned from this vid that green beans, ham, cheese and a little nutmeg is one of those magic combos that just maxes out the yummy factor. Inexplicably good. I simplify things by just mixing those and baking....skip the sauce bit. But its a total fave and is in regular rotation now. Thank u!
I have to say, your presentation style is so refreshing. You aren't loud, you don't scream in people's faces to get their attention, and it's just overall very soothing.
I agree! Very comforting. 😊
Oh my goodness, this is so nice. Thank you. ❤
Agreed!
Agreed very relaxing.
Yes! I ❤ Anna’s style. Can marathon her vids - a lot of fun !
One thing I've learned from vintage casserole cookbooks is just because you can put things together, doesn't mean you should! 😂
Doesn't mean you have to eat it either
I have problems with serious anxiety and panic attacks. I only recently found your channel and I must say: you are the most precious, refreshing person. I can immediately redirect my attention to what you're cooking up and it helps me through even the worst attacks. I share your love of vintage cookbooks and recipes. Watching you helps me go to my happy place. God bless you and keep up the good work.
Oh my gosh. I am actually tearing up right now. It means so much that my videos are helping you with your anxiety. Thank you very much for your kind words!
@jessicajohnson2089. You might enjoy Little Village Homestead. Renae is a very sweet laid back person who loves to cook, bake, garden, can etc. She has a market stand that she prepares homemade bread, candy, brownies and freeze dried products etc for. No dramatics or silliness on her channel. She is a very giving person also. 😊
Hi Jessica, I’m so sorry you suffer with anxiety and panic attacks. I suffered with severe anxiety for many years as well, but now I’m on a blood pressure medication that really helps with the anxiety. It took me a long time because I was so scared to take meds, but I’m glad I did. I hope that you can find something that helps you too! ❤
Me too!
This child of the early 1960’s (whose mom taught home economics in the 60’s), I am loving your channel.
Thank you! Glad you’re enjoying my videos. 😊
Hi Anna! When I moved to Wisconsin, I learned that casseroles were called a “hot dish,” instead of “casserole,” because “casserole” was considered to be uppity.😄
Love it! 🤣
I'm from Oklahoma, but have heard the Old Timers refer to "hot dish" referencing pot luck and gatherings. I always thought it was a request to bring something warm rather than a salad or dessert. Thanks for clearing that up.
@@jenniferlloyd9574 , what you heard could have been true, too!😊 So many different regional ways of saying and doing things.
I've lived in Wisconsin my whole life and everyone I know calls them "casseroles" 🤷♀️
@@jenniferlloyd9574You know, the couple times I've hear the term "hot dish" it was from an older person, so maybe it's more a generational thing rather than regional. Maybe that's what people who grew up in the 1920s and 30s called casseroles then.
The squeaking while you were mixing up the green beans and the cheese sauce was hilarious.
I still have PTCD post traumatic casserole disorder from my childhood. My Mom would throw a can of mushroom soup on anything bake it and supper. 😂
Ummm just read this. I think our moms must have been friends. We had mushroom soup on EVERYTHING! Casseroles, pork chops, chicken, veggies. Almost every day. PTSD for sure🤪
I really enjoy your videos. you are calm and engaging and no loud music etc. such a pleasure to watch!
Oh thank you so much! ❤
The lemon tuna over toast…that sounds good
I feel like the tuna recipe would also work well with canned chicken, canned turkey, or possibly canned ham if you are cooking for people who don't care for tuna
Oh for sure. Canned chicken would be great!
I think that’s a good idea I personally couldn’t eat it with tuna. The spinach and sauce look delicious though.
I want to try the first casserole (Green Beans and Ham), as is.
Second casserole, I'd use frozen chopped broccoli instead of spinach.
Third casserole, sauté mushrooms in garlic butter. Sub half the sour cream with cream of chicken soup. Probably leave out the grated lemon peel. Then layer potatoes, mushrooms, and sauce twice.
Love your channel, thank you for sharing your cookbook collection!
I have no idea how I stumbled on your channel, but I’m so glad! I absolutely geeked out over the binding of the cookbook! It’s not just you! 🎉
YAY I'm not alone in my love of cookbook bindings! 😄
I thought I was the only one!
Spiral bindings for the win, because they usually lay flat, and stay open when you're cooking and looking at what to add or do next! Big 2- or 3- ring binder cookbooks (like my mom's wedding gift from 1966) stay open very nicely, too.
"Sweet potato stuffed with birds" sounds like the beginning of an iconic meme.
The butter and flour is a classic roux used in almost every good recipe to thicken soups and make beshamel sauces to add to other great things. Everyone needs to learn to make a roux.
You have me tracking down old recipes! I made BC’s Three Bean Casserole today - yum! And I just discovered the Pyrex set I almost donated to Goodwill two weeks ago is worth $600! Yikes! I’m glad I looked it up!
growing up, our family had the three leaf Pyrex, there were 5 sizes and we had these until the last one broke about 15 years ago.
Oooh I haven't made that one yet...I love beans so I'll have to look it up! Glad you held onto that Pyrex 😄
You know what, I have the pyrex dishes in my kitchen cabinet. Was given to me when we were married 45 years ago. And another thing, I think the casseroles taste better cooked in them.
Is there a picture or illustration depicting the "sweet potatoes stuffed with tiny birds"? I am fascinated and disturbed by the notion.
Haha! Unfortunately (or fortunately?) there is not.
I agree with other comments about how calming your videos are, but my favorite part is that I always end up laughing! Your description of the sweet potato with bird recipe in this video was so hilarious! Thank you for not only sharing yummy recipes, but starting our weeks off in a fun way! 😊
Thank you so much! 😄I just couldn't get over that bird recipe!
I agree! Your laugh is contagious. Was listening to you while cooking and washing up and found myself grinning away anytime you laughed! So glad I found your channel. Keep up the good work! New subscriber!
Yes, thanks for your numerous take Anna. Was laughing too. Sweet potato with birds.
Hi Anna. Thank you so much. I thought I was the only person who is obsessed with vintage cookbooks and their bindings. Sadly many of my vintage cookbooks were lost in a cross country move but I have managed to track down a few. and replaced them. My most prized one is my mom’s Meta Given’s The Modern Family Cookbook published in 1953. Nothing says vintage like a 1950s casserole cookbook! 😁
Oh yes my people! 😄 Very sorry to hear that your cookbooks were lost. Oh gosh. I do love Meta Givens and her menus!
Hi, I love vintage recipes. Here in Australia I have a lot of cookbooks with the spiral binding, mostly promotional cookbooks (such a charity) or my favourite:- cookbooks for school fundraisers. These books have family recipes submitted and there are some hidden treasures.
Youre not alone in your interest for those kinds of cookbooks! 😊❤
Cooked butter and flour is called roux, which is pronounced "roo". Adding milk in different amounts creates a thin, medium or thick White Sauce, or Bechamel. White Sauce was the base for "Cream of ___ Soup". Make your own cream soup!
Adding cheese to White Sauce/Bechamel, creates Mornay Sauce. Bechamel and Mornay are two of the five classic "Mother Sauces" in cooking.
I don’t subscribe to many channels but your videos are so interesting yet not overwhelming, they’re just nice and relaxing to watch while holding my attention. Also I made that hot French cheese sandwich and omg it was great.
Love the binding. My mom kept all of her recipes in a steno pad. I don't think my brother knew what it was when cleaning out her apartment, so it did disappear.
I love nutmeg in a cheese sauce: it really gives it a lift.
Nutmeg is really good in creamed spinach.
Love it, too. Sadly, my husband doesn't care for nutmeg, bay leaves or anything sour or different. He'd balk at eating avacado on toast topped with a fried egg. (Mash the avacado with a bit of lime juice, pepper flakes, cumin powder and salt.)
I'd probably end up substituting a bit of garlic powder for the nutmeg in this green bean recipe for hubby. I'm forever having to tweak perfectly good recipes.
I absolutely *love* recipes from the late 40's to 60's, as they tend to be a bit easier with ingredients, heartier, and straight forward with taste and cooking. It's nostalgic for me, as well, as I grew up with handed down "old fashioned" recipes. I love how you present them, how you really enjoy cooking and eating them, and your honest reactions with tidbits of helpful hints here and there. You have a new subscriber who will try some of the recipes you've created.
Thank you so much! ☺
I was in Half Price Books a couple years ago and stumbled upon the cookbook section.♥️ Lo and behold, there was a Better Homes and Gardens Cookbook on the shelf. My mother had one during my growing up years and she had just passed away. Hers was lost to time. I quickly pulled the store's cookbook off the shelf and began to thumb through it. Sadly and tragically, it was a modern version filled with strange new recipes. I was heartbroken.
I love old cookbooks and recipes too. Fairly simple ingredients, fairly inexpensive and most are really good. I always cruise flea markets and estate sales looking for vintage cookbooks. I believe that the more stained and battered the page, usually the better the recipe.
Wow! Congrats on the channel success! I knew you were eventually going to take off. There are a lot of us vintage cookbook lovers out there.
Thank you!! TH-cam grabbed onto my original "Day of 1950s Meals" from about 6 months ago and started showing it to more people. It all kind of snowballed from there! ☺
I love it when she talks about and shows the cookbook!!!!!!
I love these videos so much and have been binge watching them! My favorites are the full days of retro recipes. It's fascinating to see the types of meals that were eaten back then.
Oh thank you!! I'm glad you're enjoying my videos. I'm filming another full day of meals soon! 😄
I love my Corning Ware dishes. I have 3 from 1972. The Cornflower design. They were gifted to me in 1973. I have had them all these years. I am 69. Love all your recipes of different eras. Even in the 70's we used cracker crumbs and butter to top our tuna casserole. We added 1/4 c. grated onion and 1/2 c. sour cream. Topped with cheddar cheese along with the buttered cracker crumbs.
Your dishes are worth thousands of💸 on ebay
I have a collection of Corningware dishes from my mom, my mother-in-law, a set given to me when I got married and others I've picked up in thrift stores. I use them on a daily basis as they are great in the microwave. I have 2 teapots also. I can't imagine ever giving them away!
In the 1950s my grandparents had been brought to Southern California by their kids(no Social Security). They lived rurally on a double lot. They had a big garden and raised 150 chickens for eggs, rabbits and pigeons. Every day people stopped by to buy eggs, rabbits and pigeons. Grandpa did most of the butchering but Grandma cleaned the carcasses and plucked the birds.this is how they supported themselves in the 50s. Their kids paid the rent.
Recently found your channel and you make me miss my wholesome Midwest upbringing ❤️.
My dad (currently in hospice care in my house) and I have really been enjoying your videos.
So pure and simple, and just comforting. Thanks for bringing us these sweet memories.
❤My heart goes out to you and your dad. I am glad that my videos can provide even a small amount of comfort and bring back memories.
Great sharing friend and yummy 😋
Stay connected
You are not the only one interested in old-timey casseroles and thanks for your presentations!
YES I knew there were more of us out there! 😂 Thanks for watching!
That spinach tuna casserole is something I want to try making soon. I was thinking as you were making it that it would be good with rice! So I’ll probably try it that way.
I appreciate a ring bound cookbook, the pages lay flat, and I like that it’s bound at the top. I will pick up some ham & try making this tomorrow
YESSS ring bound cookbooks are my favorite.
Almost every time a casserole recipe calls for spinach, I swap it out for kale. Cooks up beautifully and maintains a nice, slightly chewy texture without the sliminess spinach can get.
Lower oxalates as well.
That sounds good.
FINALLY youtube suggested a channel 1] on one of my favorite subjects (old recipes) and 2} with a hostess that is chill and a pleasure to watch. Love the binding, too. Subscribed!
Aw thank you so much! It's been awesome 'meeting' so many people who love vintage cookbooks and recipes as much as I do!
The potato recipe my great grandma made for us when we were sick.
I love that you baked your casserole in a cornflower Corning Ware casserole dish! Nice touch…
My mom died and left behind a bunch of recipe books that I've been trying to get to people and I wished I would have known about you I may still have some if you want any I could send some but you probably have them everywhere now thank you for being there your recipes are really bringing her back to me in some ways😊
Some things I have in common with you: I collect Pyrex, esp vintage, and use it! I love vintage recipies and was just telling someone I still use Home Ec reciptes I learned 50 years ago. I also have an awesome collection of cookbooks, a lot of vintege ones. When I make a white sauce, I make it smooth like you do, not "cook the flour to lumps to cook the raw out" like others do. The flour cooks out as you make the sauce and if you start with lumps, it takes longer to get them out. You could make that green bean recipe with soup still if you aren't into making shite sauce so it sure could be the precursor. I loved all the recipes and will be making them soon!
Grew up with that giant Betty Crocker cookbook in the 70s those old Pyrex are great retain heat forever
Tuna and book fan, here. 😁 Keep ‘em coming! It’s just so fun to watch you cook and talk about the cookbooks! That steno binding is fun, and was probably quite practical back in day. 🤓
Hooray!! Glad you're enjoying my videos. 😄
I am a book nerd and love finding old cookbooks, esp from Ladies Auxiliaries or service clubs. I love the details you show on the sources of your recipes. It helps understand the era of the recipes. 👍
I can't even explain how much I love your videos. You have quickly become my favorite TH-camr!
Oh wow, that is high praise! Thank you so much. ❤
I may try the green bean casserole recipe. I enjoy the chats at the end of the videos.
Oh I'm glad you enjoy the chats! Not everyone likes my cookbook chatter. 😂
I just found you Anna and the food looks good, I love vintage recipes, but im not gonna lie...I'm gonna stick around for the Pyrex🤣 Ya know, one thing people don't think about when making a roux like for the green beans is that ALL of the vintage cooks I watched in the kitchen used the spoon method to measure their flour. People now usually stick their measuring cup into the flour and scoop it in then level it off...my grandmothers and great-grandmothers would never have done that. The net effect of that, since scooping compacts the flour, is you wind up with more flour than was intended. I always use the spoon it in the measuring cup then level it method for vintage recipes just in case. That tuna spinach casserole would be good in puff pastry cups. Heck the spinach by itself would be good that way! You have such a calm, chill friendly demeanor and you're clearly having fun doing this, I'm so happy I found your channel!
Nothing wrong with tuna. If people don't like tuna recipes, they are easily skipped to another. I'm a new person, 👋 Found you last week
Thank you so much for watching! I totally agree. 😀
❤French-style green beans! 😋
The best!! ❤
I love cookbooks that are compiled by a church group, or just any group of people. I found one from the 80s or 90s that was recipes of the employees of a gas and electric company of that area. One from a local high school girls team (probably a fundraiser), which was a board style book. Thrift stores are the best for cookbooks. But, the church cookbooks are my favorite. 😁
I enjoy community cookbooks as well, especially if they're from different areas of the country. I picked up a few while we were living in California, and it was so interesting to see how the cuisine varied from where I grew up.
I love the community cookbooks as well. My dad is a farmer so we’ve gone to a lot of ploughing matches over the years ( yup that’s a thing 😅), so I have quite the collection of ploughing match cookbooks from different areas. Real people recipes 😊
@@terrij2410 Wow! I've never heard of a plough match cookbook. I've never even heard of one so now my curiosity it piqued!!
Hi I’m a new subscriber, I have really enjoyed your videos.
Hello and welcome! 😀
The tomato casserole reminded me of a “diet dish” my mom would make from WW meeting she went to.
It had a couple slices of “diet bread” in a buttered dish, topped with drained crushed pineapple, and a few dollops of cottage cheese and bake.
Before I met my husband, I’d never had warm tuna dishes.
I recall the first time I prepared a tuna helper or casserole at his request, I just hardly could manage a taste test.
I’m still not the biggest fan but I definitely think it has its place in cooked cuisine now.
We have St Vincent De Paul shops all over Ireland and I love browsing the books and recipe books are my thing too !
They are delightful! I feel like they're not quite as plentiful here as Salvation Army or Goodwill stores.
@@cooking_the_books I guess it makes sense we have more as it is a Catholic charity of a French saint and we have been a completely Catholic country for so very long. You can't swing a cat here without hitting a St. Vincent De Paul shop lol
I have one near me here in the Metro Detroit, Michigan area that I go to a lot. There are a lot of Catholics here, much to my surprise.
I'm getting addicted to your videos. I love your presentation and I love your utensils, plates and even the background music sounds like something you would hear if you were eating these items in a restaurant back in the day😊
My 99 year old Mom just died and now I have to get serious with the “going through and cleaning out” of our home! I have found a wealth of cookbooks, 1 of which I remember seeing as a child. Thanks to you, I am looking forward to finding new meals for myself and trying new recipes. You remind me of Julia Child in your down to earth approach to a recipe, Thank you.
Yay, 1952, a very good year. I’m enjoying your time era cooking. Great job!
Thank you!! ❤
Oohh what can be better than casseroles AND the 1950s?! Nothing! Love both, such a perfect combo.
You're always so entertaining and lovely to watch🥰 Great job!
Thank you so much! ❤
Sliced almonds under the bread crumbs would add extra texture
Great idea!
Reading vintage cookbooks is something I love to do, it gives a glimpse into life at that time through a food lens.
If I made the potato spinach recipe I would add paprika; I Love it and it works so well with sour cream & mushrooms, and of course, the chives you mentioned. I'd mix the potatoes with the sour cream mixture after adding fresh chives and fresh parsley, cause I have it now, (or dried if not) then layer it.
As for the spinach, I'd add nutmeg. I buy nutmeg from my local co-op and grate it into a lot of different recipes that have greens or a creamy sauce, it gives another layer of flavor that always works, sometimes a dash is all you need. I've always got pre grated nutmeg since my husband likes it. It's a classic addition to greens.
Thick Skyr yogurt has worked for me as a replacement if I've got no sour cream. Thanks, I'm a new subscriber.
Really enjoy the way you structure your videos, between the recipes and cookbook talk. You’re doing an amazing job and it’s very much appreciated.
Thank you so much 😊
I have recently discovered you and just want to say that I really like your channel!
Oh thank you so much! Glad you're enjoying my channel. 😀
Really looking forward to trying the spinach and tuna as a stuffing for portobellos.
Oh yes that sounds perfect! What a great idea.
You are so not alone in geeking out over a book binding 😊 I enjoy your channel very much. I love to cook, and I read cookbooks cover to cover like novels.
I recently found your videos from a recent collaboration video with Jen Chaplin that you girls had. I really enjoy your videos. Also you are very funny.
me too! I hope they do more together in future cuz it was a fav. And so glad as she’s my new fave & binging on her great!!!
I found you through Jen Chapin also! Now I'm binging all your videos. Always give you a "thumbs up" 😊
I’m a new subscriber, found you through Jen Chapin’s channel also. I am really enjoying your channel!
Hi 👋 and welcome! I'm glad you're enjoying my videos. The collab with Jen was so much fun!
I love that you use corningware, I love my corningware casserole dishes and use them all the time.
Thank you for this content. I am older and we ate casserole a lot when I was a kid. But any recipes my mother had are long gone.
I love seeing these simple recipes and your narration style along with the music lends a really comfortable feeling. The sour cream recipe was a little bonkers but these are inspiring me to dig out the old cookbooks!!
Thank you!! Glad you are enjoying the style of my videos. ❤These were fun recipes to try, even if they were a little different than what I'm used to.
Love the casseroles!I would like to try all of them-I like how you would alter a few. I think I would put a layer of cooked rice on the bottom of the spinach-Cooking a bird!! No way ! In my neck of the woods people hunt deer for meat. UGG -I've tried it and I'll stick with chicken and beef. Thanks Anna-love your videos!
Ok glad I'm not the only one who thought the BIRD recipe was funny! 😂 I mean, yes I know that chicken is a bird. But it just sounds kind of unhinged to stuff a potato with a bird! 😄
My grandmother use to cook Swiss steak and I love that recipe it reminds me of Sunday peaceful afternoon at home. We still can't figure out how she made the crock pot spaghetti. Everything in the crockpot would be perfect when we got home from church.
I love to feed the wild birds during winter. Among the visitors to our feeders were many dove couples. I looked them up, learning many things. One thing did I learn is that doves are the most hunted birds in North America. This saddened me greatly because they mate for life.
That green bean casserole is the perfect 1950's color - that lovely pink and green!
I think if I tried the potato recipe I might try mixing it all together rather than layering. It sounds like a good flavor combo but might be even better when more fully combined. Perhaps it was more the fashion to always have layers back then? New viewer here. I’m glad the algorithm suggested your videos! I enjoy your style of presentation so much!
I don't eat birds in my sweet potato, but the recipe title was intriguing.
Loving these casseroles! Thank you so much for sharing these wonderful old recipes with us! The spiral top binding on that cookbook reminds me of the old steno books used by secretaries in offices back then. Thanks!!
Glad you enjoyed them! It really does look like a steno book. Also, I'm such a fan of your channel! 😀
Love your channel! Thought I might add that it's called a veloute sauce when it's chicken stock with roux instead of milk with roux which would be a bechamel. :) You might already know that, but I love to see all the roux based sauces utilized in this casserole book! Love those mother sauces...
Ok that's what I thought! I didn't say it in the moment just in case I didn't have it quite right. 😂
Fun stuff. I made a similar comment about the base sauce being a velouté. Yes, a mother sauce.
Sour cream and lemon zest combo sounds yum
Love casseroles and the old ones were the best ! Thanks for sharing
They are great! Thanks for watching, Sherry! ❤
Fabulous channel…very easy delivery style…hope you continue to grow…
Thank you so much! ❤
I love my blue corning ware. Wish I had lids and one of the metal carriers
Love your channel. I find these older recipes give me some lovely ideas. I am tired of seeing chillie , tacos, and pizza , hamburgers being made on other channels. Greetings from South Africa
I just discovered your channel and I love it! Especially the vintage dishes, bakeware, and pots and pans! I'm 71 and they look so familiar.
Hello and welcome! So glad you're enjoying my videos and vintage dishes. ☺
TH-cam suggested I watch one of your videos about a week ago. Now I'm going back and bingeing all your older videos too.Your content is awesome and you're one of my new fave go-to creators. Thank you algorithm for finally getting something right! 😂
Oh thank you so much! It seems that TH-cam has been putting my videos in front of a LOT more people lately. ☺ Glad you are enjoying my content!
Hi Anna! I am a recent subscriber and I am so glad you popped up in my recommended videos! As a fellow fan of vintage recipes and cookware, I really enjoy your video formats. I like seeing you talk about the cookbooks in addition to actually making the recipes. When I subscribed not that long ago, I was surprised your channel was a smaller one based on the quality of your videos, but you've gained several thousand subscribers since I've been subscribed so I bet you won't be a smaller channel for long! TH-cam needs more wholesome, genuine, creators on its platform. Looking forward to your continued success =)
I agree with you about the lack of seasoning in many of these older recipes. They are a blank canvas for ideas, if nothing else. That tuna casserole, for example, might be good with chicken for folks who don't like tuna. I'd like to try the ham and green bean one myself.
Hi there!! Thanks so much for watching and subscribing. You're right - TH-cam has been showing my videos to more people lately, and most of the growth of my channel has happened in the last month! It's fantastic and I am thrilled about it. I get to 'meet' more people who love vintage cookbooks and recipes. 😄
I have my mom's Betty Crocker cookbook from the 1940's. I still use the crescent roll recipe at Thanksgiving. I made some of the casseroles when I was first married. The photos are the real surprise. Maybe they were top of the line photography for the 1940's? They look funny today.
Hey, Anna 💗💚. These look pretty good to me. I think most people, now, are used to casseroles being topped with tons of cheese 😂. Thanks for sharing these great recipes ❤
I think you're right! Not that there's anything wrong with that, I LOVE me some cheese 😂 but I wanted to try a few casseroles that were a little bit different.
I agree, I don't understand the obsession of piling a ton of cheese on top of everything.
That tuna casserole looked wonderful
Chopped water chestnuts would be a good textural component for the spinach and tuna casserole. Thank you for being my new favorite channel! I was born in at the end of 1961 so the theme of your videos is very reminiscent of my childhood. My mother had a few of the same books you do.
I LOVE water chestnuts! Great idea. Thank you for watching...glad you're enjoying my videos! ☺
Maybe some chopped up water chestnut in that Tuna Casserole would add some much needed crunch? The green bean casserole really looked yummy! Totally agree on layering the sour cream with the potatoes and mushrooms.... plus the top needed SOMETHING for visual appeal - maybe more buttered bread crumbs or shredded cheese? (there can never be too much cheese in something, IMHO!!!!) I definitely need to get some Green Goddess seasoning, next time I go to Trader Joe's!
Seriously, I cannot say enough good things about the Green Goddess seasoning. I even gave a few bottles out as stocking stuffers at Christmas last year! 😂
The best comfort food ever thanks!
Found your channel in my feed. No idea how I got directed here but I’m all about it. My vintage/antique heart loves your Pyrex and Tupperware! You’re so nice to listen to. I love how you don’t have the stereotypical TH-camr style videos. Very friends chatting feel. Subscribing now!!
So glad I ended up in your feed and thank you for the kind comment! 😊
I just wanted to tell you how much I’ve been enjoying your vlogs. I’m new to the channel from England and your vlogs are so nice like going to visit you for a cup of coffee and watching you cook and chat. I was born in 1957 and spent more than half my life in Australia and remember a lot of these recipes. I have a two volume set of books my dad bought my mum when they got married, they are from 1951 I think and called Home Management books and teach the young housewife absolutely everything about home and family, housework, cooking, so many recipes. I used to love sitting in bed reading them as a child. By the age of nine I was the only child who could cook a meal for a family of seven, and I loved doing that I was always asking if I could cook. Love your vlogs! ❤
Thank you so much for watching! I loved hearing about your history with cooking and cookbooks. I was one of those kids, too - always asking if I could cook! 😀
For the Tuna haters like me, but who still want to try that yummy looking dish, substitute with canned chicken.
Unless,of course you hate that too.😊
Totally trying these! My boyfriend keeps trying to get me to digitize all my cookbooks, maybe but those old cookbooks are so cool.
Oh my gosh! I say KEEP YOUR COOKBOOKS! Of course, I WOULD be the person to say that. 😂
i love old cookbooks been a amateur collector over 50 books thnx
Thanks for watching!
I'm new, and also appreciate your presence. Also love old cookbooks and the cool steno pad binding.
Thank you so much! ❤ I just loved the binding on this one. So unique for a cookbook.
So delighted to find your channel! We were in Europe this summer and tuna hollandaise sauce was very popular. Sometimes more chunky, sometimes more thin and puréed. On toast, on meat (veal, in particular), on vegetables. My husband often makes it, and we keep it in the fridge for at least a week. OHHHH, please do the sweet potato stuffed with little birds. Please.
I made the potato and mushroom casserole. I used Yukon Gold potatoes, Crimini mushrooms and 2 cups of sour cream. I also added 4 sliced Kielbasa to the bottom. And chopped green onions to the top. I ended up with 3 potatoe layers, 2 mushroom layers and 2 sour cream layers. Baked at 350 for 40 min and still not hot hot. I think oven should be hotter. However, it was really good. My husband liked it too. A complete meal.
Cool "Binding-Style! Have never seen that before!
I don’t dislike tuna as a salad, served cold. It’s cooked tuna that puts me off. My mom used to make salmon or tuna cakes, and I always hated them.
Funny I like cooked tuna but would never eat it cold!☺
I love a casserole! This was a great video. I did note that tge author didn't specify that her recipe would be better than church supper scalloped potatoes, just different. I think I'd go for the classic version myself and make it worth the effort.
I learned from this vid that green beans, ham, cheese and a little nutmeg is one of those magic combos that just maxes out the yummy factor. Inexplicably good. I simplify things by just mixing those and baking....skip the sauce bit. But its a total fave and is in regular rotation now. Thank u!
I feel so honored that the green bean recipe is in your regular rotation! 😊
@@cooking_the_books no, to make the recipe u presented so beautifully, the honour is mine!