It’s really beautiful that you don’t treat being poor like some kind of disease or moral shortcoming. You talk about scarcity as a matter of fact… which is exactly what it is. I really appreciate that.
@@autumn5852 honestly though, was it something certain people “knew” how to flourish in or were there some people who were in positions of privilege who were able to further that privilege by exploiting those affected by financial crises? capitalism benefits those who it’s intended to benefit, the rich.
I'm poor due to disability factors. I have looked around between Walmart, 99cent store and dollar tree. I've found some great buys at the 99. This wonderful woman is very helpful and kind with her recipes being simple. Your comment was refreshing.
@@arourtutor8833 Look into foraging edible wild plants in your area. Garden what you can. Sprouting seeds or lentils is easy with just a jar on your windowsill if your mobility is limited and gives you a supply of veggies you can add to soup or salads.
My mother survived the depression and the years after. She, too, was an emergency preparedness person. I grew up on a working farm. We grew our own food and canned everything, including our meats. My folks always said that if the lights go, our food won't! I learned alot of depression and post war recipes. My cousins and I still cook those recipes to this day. Yes. I'm an older person. My mother would be 99 this year if she were living. I am putting together a cookbook of what I learned from my Mama and Daddy and relatives from that time. When it comes out, I will send you a copy if you would like.
Definitely put my name down as well. I’m 57 and my mom lived during the depression, she remembered that when they ate pancakes for dinner, she knew that money was tight but they never went to bed hungry bc my gma who was a “flapper” was also a nightclub singer and a bakery owner so they were creative with dinners, but her mom would sell the day old donuts and bread to the people who didn’t have money and she’d tell them she’d put it on their tab, and they just didn’t have to money to ever pay. They’d walk down to the store (in Philadelphia) and bring a giant bowl to get heavy cream to make fresh whipped cream. They also had a dinner of browned ground beef, green beans, corn, tomatoes and other garden veggies with stew like gravy and a dash of ketchup/mustard mixed in, with diced potatoes and they’d call it a “slop bucket” bc it was just leftover veggies and random things with ground beef. I like that to this day!
My Dad was born in 1926. He always used honey as a sweetener, second choice was maple syrup, then sugar. His family had 5 kids, and when he was 5 he and his sister were sent from Detroit to Canada to live with their grands. He was a great cook and we were raised on a lot of these recipes. I remember a a kid picking berries and fruit to make pies for special occasions. It made the special occasion even more special.
Great Grandma Ross (born 1880) when there was a scarce week would make milk toast. It's basically a thin white milk gravy over homemade bread toast. She had 10 children and sometimes there just were not enough eggs for that morning. SUPER filling. We still make it today only with a little extra pepper. Sometimes she would boil 4 eggs. Chop them up and add them to the gravy. That is also very good. She is the one when I was 8 taught me to make dump it in there soup with leftovers. She was a goddess of creation in the kitchen. I am a post WWII baby. Grandma Ross Died 1964. She left a huge legacy. Her son, My grandpa, Was the BEST biscuit maker of all time.
@@Selena-gz9tssounds like cream chipped beef without the chipped beef. I loved that with toast when my Grammy made it. I could just eat it as a "soup" lol
We make our French toast the same exact way. Also a drop of almond extract is delicious in the custard. My daddy was raised in the Appalachian mountains. He taught me to take left over mashed potatoes, mix with a little flour and egg, flavor with a little onion and garlic powder shape into hamburger sized patties then fry up on a hot buttered griddle. 😋
Not everyone made their own bread during the Depression. My paternal grandmother, who could make anything, often bought bread from her neighbor across the street. The neighbor was a widow with children. She did laundry and alterations for people and baked bread so she had an income to support her family. My mother grew up in the city. Hardly anyone baked their own bread.
Buying bread from her is the best reason I've ever heard for not making her own! That's the kind of help we should still be able to count on today but sadly it's not. Knowing your family's hard earned money helped another hard working family survive is something to be proud of. Not to mention how the neighbor didn't want handouts. She wanted to earn it herself. She should be proud as well. Thank you for sharing your story!
That was so kind and thoughtful of your paternal grandmother. Neighbors helping neighbors. I can't currently find a seamstress (alternations, Canonsburg, PA) in my neighborhood and desperately need one right now. Blessings.
When I was first married I checked books out of the library filled with depression era meals. I used them to create a variety of meals to get the most nutritious meals possible. For years I fed my growing family for around $25/week. This was in the early 90s.
Ha! My soul sister lol. Just kidding. I spent $25 a week and then when I started babysitting (as a stay at home mom) I had to bump it up to $50 a week. That was from 1984-1990. It kills me to see how many young people buy extravagant items on credit cards - we lived by cash only and was able to go on getaways many times a year with the money we saved
I'm disabled and poor. Learning from depression cooking recipes has made me able to enjoy making these easy tasty and fast meals. I buy only on sales so when the same item is full price the item is waiting in my pantry. The last week of the month I'm penniless but that's the week I enjoy cooking the most. I go through my pantry and make a game out of what can I make this week? It makes me incredibly happy to see what I can come up with. 😊
My mom was born in 1922 so she would have been learning to cook during the Depression. This is exactly the way she taught me to cook. The reason that you didn’t have bacon grease to pour off was that what you were using is what my mom called sow belly, with big chunks of meat making it tough and not much fat. It was considered very poor quality bacon. Your French toast is exactly the way I still make it, except with 2% milk and pre sliced bread. I like to use whole wheat because it’s more substantial. She also taught me to make my own syrup, using white sugar, water and maple flavor. That way it’s hot when you pour it on the toast, pancakes or waffles.
My Grandmother picked dandelion greens from her yard. She poured the bacon, onion, and potato with the fat in the pan over the greens, and added apple cider vinegar. I've made this salad for people who have never had it before, everyone has loved it and asked for the recipe. You can use leafy endive in the winter, it is a little more bitter than dandelion, but if you like the mild bitterness of dandelion, you will like endive too. Edit: Gramma just boiled a few extra potatoes for dinner and saved them for salad the next day.
I still make this today. I add those plentiful wild violet leaves too. And in the summer I pick and dice a few day lilies blossoms and add dandelion petals. Toss these in as you remove greens from the heat. Adds color and beta carotene!
@@lstj2979 I don't cook the greens. I just fry the bacon and saute the onions, then pour it over the greens. I don't eat potatoes regularly (I'm on Keto) so I use a small potato for a family-sized salad. I've tried dandelion flower petals but I thought they didn't add anything to the flavor of the salad. I have read they are even more nutritious than the greens, though. Wild violets are not plentiful where I live, it gets hot and dry in July and August, and the dandelions have turned woody. So I get endive at the grocery store. I'm lucky, my local grocery is a family-run store, I've noticed the larger chain groceries don't carry endive.
My grandmother always said rationing was worse than the depression. They had a large family (9 kids), but the ration coupons did not go by your family size. My grandfather would walk to work so he could trade his gas coupons for food coupons.
My great grandmother had home canned food in her basement that was canned in the 40’s and she used to try to get me to feed it to my kids when they were little!! She was determined that it was still good! We were always Leary of eating at her house because we didn’t know if she was cooking 50 yr old vegetables!! She was definitely a food hoarder!! Bless her sweet precious heart, she was absolutely lovely❤
I would make crepes for our potluck breakfasts at work. I would take two cans of peaches, one to drain and fill the crepes, saving the juices. The other I would put in a sauce pan with the extra juice, smash the peaches down, mix with cornstarch to lightly thicken, heat and then pour over the crepes. Would chill and just before serving would dust with powdered sugar, lightly. You can use any fruit of choice. They were always a hit.
My dad was born in 44 also. I'm sorry for your loss. I lost my dad much later, but still too young. I feel like so much personal history was contained in that couple of sentences about your paternal grandma and your dad.
It's fascinating to me that all four of those recipes were standard ones my mom passed down. She was born in the 60's and cooked in restaurants, but also logging camps in the Northwest, and outfitters camps in Alaska. She was used to having to feed a bunch of hungry, working men, so I could see why hearty and economical fit the bill. My dad would add cinnamon or nutmeg to the French toast. :)
Fun fact about whole milk is that it has the longest shelf life/lasts the longest. I appreciate the fact that it doesn’t expire as fast as skim or 2% because there are some weeks and months that I don’t use as much dairy and don’t want to be throwing out money
I have found that lactose free milk lasts a long time. I live alone and have chronic health issues so I don’t cook every day. I try to be mindful when grocery shopping but still sometimes things will go bad. So to have the milk stay good helps me a lot. I also buy frozen diced onions and diced garlic.
I did not know that. If anything I would have thought it was the other way around due to the fat content. I've never heard of milk lasting months though. Thank you for the information!
You can also freeze milk,just put it in freezer bags ,smaller amounts and when you need them, just take out however much you want ,whenever you need them, thaw them out fully and they're just as good as when you open up your carton of milk.If your in Canada and can get the bags of milk,just put them straight into the freezer, unthaw them when you need them.
I get the long-shelf life milk from the Dollar Tree. When we lived in Europe we learned to use this non-refrigerated milk (before opening) and if it's cold in the fridge, you can hardly tell the difference and there is NO difference when cooking. It's so practical to have milk in the pantry you don't have to keep in the fridge until you open it!
I have had that cookbook for years and love it. My parents were acutely affected by the Depression and with the addition of the years of wartime rationing, we ate pretty efficiently as I grew up. I recognized the whole pattern of meal imagining right away. In fact, I still revert to meals like those when I want comfort food. We had a big pot of pinto beans with onion and some random remnants of some ham on the bone that was in the freezer. Cornbread was always there for that meal as a child so that's what we ate with it. Leftovers tonight so i'm really looking forward to dinner. Tomorrow, we're back to the 21st century 💝
When you are boiling or microwaving Potatoes for frying, I've found that you don't want to go to fork tender. You still want it to be firm enough to hold a shape before frying yet soft enough that you started cooking the potatoes. I actually pre-dice my Potatoes before nuking them for 1-2 minutes
I have that Depression Era cookbook! My mother in law had been a short order cook at some point and she made this and called it Tater Eggs. The ex would save any potatoes from the week, french fries, etc and mix them with eggs on the weekends. My grandmother lived through both the depression and wartime rationing. You could have lived a year off my grandmother's cabinets and about 6 months off my mother's.
Aunt Clara's (Not sure if it was Aunt Clara, her grandson did all the videos) channel here on TH-cam is one of the best channels ever. I was happy to see you have her cookbook. She's a Gem. :))
Potato biscuits: 2 c flour,4 tsp baking powder,half tsp salt sifted ** 4 tbsp shortening hand squeezed into the flower. 3/4 c cold mashed potatoes, 1 egg 3/4c milk. Roll into thick dough to look like a pizza and cut into 4, then each 4th cut into 3. Bake 350
My Depression era mom made crepes all the time, and French toast. Sometimes she put the french toast in the waffle iron for "bread and butter waffles." We loved those.
I think the reason why a lot of things weren't baked was many people were living in tent cities during the depression and they would have had to cook over an open fire. You know what I do for a really special treat with French toast is take a slice of bread and put peanut butter and jelly on it and roll it up like a little tiny Swiss roll. Dip in the egg mixture and cook it and oh my gosh it's so good and you don't need syrup.
I knew an old lady who hated green beans because in the depression they grew them and it was all they had to eat most the time. I always wondered why her parents didn’t grow a variety of produce but I’m sure there’s some reason for it. I just love depression cooking videos. Clara’s kitchen is one of my favorites and I’ve made her poor man’s meal many times for my family. I just saw eggs on sale in my area $1.50 a dozen which is better than I’ve seen in a while.
My great grandpa worked on WPA projects during the Depression, he always talked about how his team of mules made $1 a day and he only made 50 cents 😂. He and my great grandma raised 10 kids, one of whom had special needs (we think it was prob cerebral palsy) on that. Incredible. Really love this series!
My grandmother was born in 1922, and many of the things she ate as a child became staples for generations. Ham and potato casserole was a big one, and even I grew up calling pie crust scraps kringles like the were something super special😂. In reality, it's the scraps left rolled out, topped with cinnamon sugar,. We folded ours in half, cut into strips and then baked. They're so very simple, but still my favorite cookie to this day
Mashed potatoes are also AWESOME in yeast rolls. I make them every year for Christmas, Easter, and any other family get-together. I turn them into crescent (or croissant) rolls, making some really big for sandwiches and some smaller ones for dinner rolls. Everybody who's had them has raved about them, and now my daughters make them for their in-laws! They are by far the family favorite. To get any kind of bread to last longer is a process called "tang zhong", where you cook some of the liquid with a little bit of the flour at a 5:1 ratio. You can also look up "Japanese Milk Bread" for a recipe. You can use it with any bread or roll recipe, and every single time the bread is super moist and stays that way for weeks on the counter! I make my sandwich rolls this way and they have lasted close to 3 weeks with no refrigeration, staying moist and mold-free the whole time. When I make hamburger buns, I do it this way, and top them with egg wash, then grated cheddar cheese, garlic powder, jalapenos, sesame seeds, parsley or cilantro, and a little cayenne if we want spicy, or for an Italian version I put the egg wash, Italian seasoning, garlic, cheddar cheese and parmesan, sometimes sesame seeds or sesame oil, and parsley or cilantro. They really are amazing gourmet breads and rolls!
Eggs went back down to $2.77 a dozen on Santa Rosa, CA! They were just over $4.23 a few days ago. It goes up and down daily. Potatoes today are $1.09 for cheap russets, $4.24/lb for the Walmart brand bacon.
I guess the Californians don't want to comment on my earlier comment! 1.25 a dozen. Extra large and .79cents for medium in Alabama a way down South in dixie
When I make fried potatoes, I thinly slice them and layer them on a dinner plate, then microwave, covered for 5-7 minutes. Once soft, they then fry up quickly. Thought this might help, since it's MUCH faster than 45 minutes boiling. Thanks for sharing your cooking!
Mashed potatoes truly are a perfect secret ingredient for making biscuits super tender. I've made similar biscuits before but I never fried them in bacon fat, I know there is no way that could taste bad.
When you make potatoes or rice or pasta, make extra. You can always freeze it if you want. You can also make baked potatoes in the slow cooker, so you don't have to babysit them. I would add cheese to the first meal. yummmm! The potato biscuits would be great with cheese ( like mozzerella) mixed int the dough or in the middle before cooking.
I am glad you enjoy trying out these recipes. Clara was certainly a youtube star. I treasure both my grandmothers' cookbooks, from early 1900' s through WWII.
My grandma often cooked 2-4 potatoes and just kept them in the fridge. It was a quick way to make a meal and easy to do ahead while you were working on other things.
Thank you for sharing these techniques and recipes- very hard times are coming and people will need every trick they can get. You will be saving lives with what you're teaching here.
I must be the odd one here. We never had "sweet" french toast. We had it exactly as you made it. It was topped with butter and syrup, that was the sweetness. I have never made french toast with sugar in the mixture. I would think they would be awfully sweet especially topped with syrup! We had Potato pancakes instead of scones. Both of my Grandmothers lived through the Depression, so that style of cooking is all we really knew. We had potatoes and bread with every dinner growing up. They were always a staple on the dinner table in some form or another. I'm 63.- Looking forward to what you make next!- Good video.
You're not the odd one. I grew up with French Toast with no sugar added to the batter. Butter and syrup was used to sweeten it. I agree with you that it would be more of a dessert and less of a breakfast if you added sugar, but to each his own. When I make French Toast now, I add cinnamon to the batter and a dash of nutmeg, but never sugar.
Thank you . I can't tell you how much I enjoyed this video. It brought back so many delightful memory. I'm retired now , but recall my mother and aunts getting together on weekends They'd cook and bake, laugh and tell stories. It was great fun as a child.
My mother grew up in Ireland (I live here still) and she said rationing was awful. She was a food hoarder too and had a small back bedroom filled with long-life milk and tins of food of all kinds and bags of sugar and salt etc The potato scones are very like Irish potato bread or cakes with some changes. Flour, eggs and potato mixed together and fried is always gonna be delicious (I'm biased because I'm Irish but I'm not wrong either 😊)
My dad made fried potatoes with meat and veggies and called it fried stew, My mom always saved things that she could reuse, like paper bags, plastic bags, even aluminum foil, Thank you for awesome videos you put out Blessings to you and yours
@@jerripeterson4689 thank you, my dad made the best stew, he would buy extra ingredients so he could make the "fried stew" for breakfast, it is so delicious
I love the homestead breakfast! The first thing I thought was "burrito time! Also, I make crepes with an identical recipe. When my kids were little, they'd have them as a special treat breakfast with a thin layer of Nutella rolled with banana or strawberry slices. Then, I added a very light coasting of powdered sugar, once rolled. Heavenly!
Great video. Brings back memories of my childhood. BTW, I always keep a cooked potato on hand for breakfast. I'll pierce a potato with a fork 3 or 4 times. Place it in a covered microwaveable container (I use an unsealed microwavable zip bag) and nuke for about 3 min give or take 15sec. Leave it in your fridge overnight and its ready to go when you are. Makes the crispiest home fries. 😇
The milk available to most in the Depression would have been non-homogenized whole milk. The cream would rise to the top of the bottle. You could skim the cream off for coffee or a recipe or to make butter, or shake the bottle to mix the cream back in and have whole milk. So skim milk and whole milk would have been the choices most people would have had. My parents were born in 1925/1926 and grew up during the depression. It was my dad’s job to shake the milk bottle when it was delivered.
My dad was born in 1930, my mom in 1937. In 2020, it was time for my parents to move into assisted living, and I was left to clean out and sell their home. My parents were frugal people. There was a lot to go through. In a wicker little chest she used as decor, I found a bunch of food packets - dressing mix, gravy, dream whip, pudding, etc. Their package marketing was obviously dated, but I was shocked when some of them expired as far back as 1981! 😂
Your bread recipe making five loaves of bread sounds like what my grandmother used. She would bake a large amount of bread once a week. Nothing went to waste. The stale bread was cubed, put in a bowl, buttermilk poured over it and served for Sunday supper.
This is the first time Ive encountered your channel, and I love it. You have an excellent personality for presentation! Some thoughts: 1- I agree with cooking the eggs seperate from the potatoes and other stuff, absolutely how id prefer it 2- Ever tried peanut butter on french toast? Its my favorite, and 100% depression era friendly. 3- Skillet method may be due to being able to cook when away from the kitchen; you can use the skillet anywhere you have a fire 4- flipping crepes by hand without burning yourself is a real talent 😅
I love your channel so much. I'm constantly checking out your channel throughout the week to see if you posted anything new. When I first found you, I binged you for an entire day and I just fell in love with your content. When you're cooking, it feels like we're best friends about to make a delicious meal. I love your stories, especially the ones in today's video. You're so informative and you've taught me so much about cooking/baking. So, thank you.
I live in North Georgia. Even though I live in North Georgia, I would classify it as a suburb of Chattanooga TN. To get to my house, you get off the last Exit on I-75. I have only lived here for 4 years. I was raised in South GA. About 1 hour north of the FL Line. But the area I was raised is desperate for factory type work. It is mostly a farming community that what is my dad did to make a living. However, my husband worked at a local factory, and it closed down. Since my husband had been there for 15 years, he was transferred. So we moved here to North GA. 12 large eggs are $1.70 at my local Walmart.
On my side of Colorado Our potatoes are $5.99 for a pound and eggs are $4/$6 a dozen. I grew up with a survivalist father who his grandfather lived in the depression there is a lot of recipes they handed down to me and now I can as much as I can and dehydrate as well as I am growing my own potatoes and garden. Putting together a cook book for my daughter
Also live in Colorado. A garden and a few chickens can keep us going a long time. Potatoes are the best crop because you can start them in March and beans can be grown in a sunny window.
My grandma used to make "fried bread" using home made, home sliced bread and to make it fry evenly place a thinish, foil wrapped brick atop while it fried. After she moved into town, she did store bought bread and didn't need the brick and only did homemade as a special treat. As far as people criticizing you for not making your own bread, ignore. Depression era farm women had no choice if they wanted bread and they had to spend a lot of time in the kitchen and the house working with other foods anyway. Going to try your recipes. Oh, btw mashed potatoes added to any bread makes it rise better at least with yeast.
Tattie scones are an integral part of any Scottish cooked breakfast. You can buy them in the supermarket. Ours are thinner and don't always include the egg but apart from that, exactly the same. Perhaps Scots brought the recipe with them when they emigrated over to you guys. Also, French Toast is never sweet here - it's cooked plain and folks can add any toppings they want. I was more used to it as a savoury dish as a kid.
I ‘m American and I never made French toast “sweet“ when I was growing up, and still don’t do it today. I don’t know why people like it so sweet like that! The only sweetness in mine comes from the maple syrup I put on it, and sometimes a dash of powdered sugar. My recipe it’s pretty much just like the one that she made here.
My mom always made German pizza, when we went tent camping with 9 kids and my mom and dad. It's similar to your egg scramble, but she layered sliced potatoes and spam, then added the scrambled eggs and shredded cheese. That was in the 70s, and is still my brothers and sisters most talked about and favorite meal. Cooking it on a camp fire, in huge cast iron fry pans, also added to the flavor. I don't make it often, but if I do, I use frozen hash brown potatoes. It's fast and easy and can be baked in the oven. People either love or hate spam. But it adds a unique flavor that can't be substituted
You’re cute as button, first of all!! And you’re basically teaching me how to cook so THANK YOU!!!! And I LOVE that you teach with less expensive ingredients & even dollar tree stuff! It helps a lot in times like these. Keep the videos coming!!! ❤ 🥘 🍱 🍲
We had the crepes when I was a child and we slathered them with butter and sprinkled them with a cinnamon sugar mixture then we rolled them up. So good. Thanks for sharing.
So happy to find you on YT! I have not been on TikTok much. That French Toast recipe you used was exactly how my Mom made French Toast. Sometimes she sprinkled on cinnamon with the powdered sugar. Another thing she did to stretch Butter was to whip it up with lard or crisco. It worked great. As she was always feeding 8 of us, plus guests, she figured out how to stretch foods. She also made her own bisquick mix before it was even invented. She was amazing and a great cook/baker. She made crepes that way to!
These are great!! Thank you so much. My parents were children during the great depression and I could see how it affected them the rest of their lives . Not throwing things away, just a general feeling of save everything because you never know if you're going to need it again. They were both born in the 20's
I use a griddle as the sides are lower and make it easier to access the crepe. Also, I find a thinner spatula works easier. Crepes always feel more special,than they are!
In the UK we don't sweeten French toast. We just use eggs milk salt n pepper for the egg mix, and soak and cook as usual. We eat it with hp brown sauce or ketchup. I was in my mid 20's before trying sweet French toast!
First let me say, I love your videos and your way of making meals from the Dollar Store. You come up with some very cool recipes. I would love to see some Depression Era videos. I think it would interesting to see how people put together meals back then.
My mother was a child during the war years. Her father was in the Coast Guard and she and her mother lived with her Grandmother. She remembers eating powdered eggs and how awful tasting they were. They lived in town, so I imagine having chickens wasn't permitted. I've never come across powdered eggs anywhere. I live in Massachusetts and eggs are still over $2 per dozen. They had been over $4 at the height of the bird flu. The high price in this state is due to egg laying chickens having to be cage free by law. The price really jumped when that went into effect. And yes, shortening is ridiculously high now! I found that out around Christmas time when I wanted to bake cookies. I have made potato rolls before. They are delicious! I also like the commercially made potato bread and rolls. Thanks for taking us along on your cooking and baking journey and all the great recipes. I just found your channel and have really been enjoying watching you cook!
I like the cage free Grade A orange yolk eggs such as Happy Eggs & on the high end they can be $7.99 a doz. Sometimes they’re 5 or 6.99 but they also go on sale for 2 doz. for $7! so I’ll grab 2 doz. I’m in SoCal. The other eggs also range from $3.99 for 20 & assorted prices & quantities. My grandma lived thru the depression & the war too but she made everything from scratch. She had an herb garden & chickens, so she could make meals from a few ingredients. She made the best homemade flour tortillas which were added to meals & it made everything super filling. She also taught portion control which everyone was mindful of back then. Not like today’s huge portions 😄. I like a ton of egg on my French toast, no milk & vanilla. I like to serve with banana slices & blueberries. And a coupla slices of Hoffy bacon, which periodically goes on sale for $2.99 for 12 oz. at some markets. That’s my dream version, lol. The first egg dish reminded me of breakfast burrito filling. Wrap in a flour tortilla, add avocado & pico de gallo if desired. Again, my dream version. TFS 💕
I’ve been making the potato casserole and crepes my whole life lol. Whenever I make mashed potatoes or potato salad, I boil extra potatoes and make the casserole the next morning. I’ve never put sugar in my French toast mix either…interesting that it is more common to have sugar. I think I learned my cooking from depression era folks lol.
Hi. I just watched this video (first time I've seen your posts) and really enjoyed it. My parents grew up during the depression and though while I was growing up in the 60' & 70's things had improved, I was raised to not waste things, and to make what you can with what you have. I love to cook using recipes but get just as much satisfaction making something up with what I happen to have on hand. It's creative and fun and economical. I plan to make your potato scones this coming week! Thanks for the ideas and instructions! Oh and by the way, my mom was Hungarian, so I also grew up with some of those foods as well. There is a really tasty Hungarian dish using crepes (quite similar to the French pancakes/crepes you just made here) which has a savory filling you may want to try sometime. The dish is called Hortobagy palacsinata. Palacsinta is just another word for crepes. They are filled with either ground beef or chicken which has been cooked with salt, pepper, onion, lots of sweet paprika and some sour cream. Once that is all cooked just fill the crepes burrito style and bake in the oven a for a bit.
I had to smile when you made the French Pancakes. They have been a staple in my life since I was a child. My mother emmigrated to the U.S. from Germany, my father, Hungary to Germany where they married, to the U.S. after WWII. She had many "poor" recipes which are simple but filling and delicious. This one, that she called "jelly pancakes", was always a hit. We had it for dinner served with split pea soup with homemade croutons. We ate the soup as she made pancake after pancake. When the plate of pancakes came out to the table, we each got 2-3 and we were full and very satisfied. Those were special dinners! The only difference in the recipe for me is that I add a teaspoon of vanilla to the batter which enhances the flavor of the crepe. You did a great job and you're right about using a small pan and having a nice amount of heat to make them get a nice golden color. I also use my favorite preserves, raspberry. Enjoying your channel, getting some nice tips and appreciating the respect you have for all different kinds of circumstances people may find themselves in today. Recognizing the fact that my situation at this point in my life is good, I never forget my mother's stories of poverty in postwar Germany and the understanding that life can change at a moment's notice. I am grateful for all my blessings. Thank you for your videos. I enjoy being a subscriber!
Love this video especially! Great French toast and EXCELLENT job on the crepes!!! So fun! As I said in another video, I Really enjoy your content! Lovely, well paced, well lit, informative, nicely filmed, friendly, approachable and engaging! You’re fun and also beautiful! Thank you for the wonderful (& relaxing) videos; keep ‘em coming! ❤️
I used to make crepes, and for the filling I'd do seasoned diced chicken and chopped spinach. Rolled them up, and top with either hollandaise or cheese sauce! Makes a good dinner, uses up some left-over chicken, and depending on the sauce, uses cheap ingredients i had on hand.
I love the fact that you added some family stories! In regards to the recipe book, this was a time when girls would have learned to cook a young age, and would have most likely known how to make mashed potatoes well before becoming a housewife, so it was written on the premise that the woman already had basic cooking skills. I also have a wartime cookbook and it is a very interesting read, about half of the recipes are not something I would prefer to eat lol, but good to have regardless.
Great video. Thanks! I'm a boomer and my Mother's & Grandmother's generation live through the Depression of this time period and some of their food ways were passed to my generation. The main reason why the potato scones/biscuits were cooked on in a skillet is that using an oven means using more fuel, which was yet another financial consideration. If there were other items to e cooked in the oven, then things like this would go in to the oven alongside. There were always grease drippings to spare being saved in a container and a bit more simply would've been added to the pan before frying the 2nd. batch. The French pancakes are also tasty with a savory filling, such as cottage cheese, etc..
Eggs at my Walmart are $1.63, a dozen. I'm in Spring Hill, Florida. Like your Channel. Glad you're keeping the Dollar Tree name.🤗 My Mom was born in 1921, when our father left she was a single Mom of 3 kids, she did everything like she learned from the Depression Era. It helped us get by even when she had another baby. She was so very strong!
I always keep a few cans of both sliced and diced canned potatoes on hand. They are great for recipes like this or a quick last minute potato salad. Recipes were often done fried on the stove top because it is faster and easier than baking when your oven works by firewood. Potatoes added to batter does lighten a batter. You can do a similar thing by changing part of the flour in a recipe for potatoes flour or potatoes starch.
While I've never made this recipe, I have made both sweet potato biscuits (which are fluffy and slightly sweet), and white potato sandwich buns (which are fantastic!).
Frying the biscuits might have been an issue of needing fuel to heat an oven-it might have been cheaper to fry quickly on the stovetop rather than bake for a while in an oven. But I’m just guessing here.
I love these breakfasts. I had no idea the first one was a depression era recipe. It has always been a favorite of mine to make. I also love to add corn to it especially fresh cut corn straight off the cob. I just fry up the corn along with the bacon and onions.
I worked in a family diner for several years, out morning's hashbrowns were always made from the previous nights baked potatoes...pre-cooked and wonderful! If the potatoe is heated and then cooled it is super easy to cut up and fries quickly.
Hi. Just found your channel. I love it. You have given me some great ideas. Your crepes are what I grew up as Swedish Pancakes. And when our children were young, allergies caused us to modify our recipe which was originally similar to your recipe. I still make my Swedish Pancakes in the modified recipe. I make my pancakes/crepes in my blender. -2 cups water -2 cups flour (just dump in the blender on top of the water) -4 lg eggs Pulse Blend until blended. Place lid on blender! Mixture will explode out of blender if lid is not securely in place. (1 short pulse, scrape flour off sides of blender, 2 nd pulse, scrape remaining flour off sides of blender. Blend until a small whirlpool forms at the top of your batter. I fry my pancakes with 1 Tablespoon butter. This first pancake will tell you if more flour or water is needed to be added to the batter or if it is just right. Batter needs to be the thickness of heavy cream. As the weather plays a great role in this batter for some reason. I am right-handed. With the cast iron 8" pan, add 1 Tablespoon of butter to the pan. (I pre cut my butter) Immediately pick up the pan with your left hand and roll the pan in the air so the butter has spread over the pan. Butter does not have to be all the way melted. Briefly pour/ladle a 3-4 inch circle of batter directly in the center of the pan. Pick up the pan with the right hand (or both) moving the pan in the air so the batter spreads to all the sides of the pan. This cooking process goes fast. Turn on the fan over your stove. The butter will smoke as you cook. Turn pancake when the top of the pancake turns dull. Flip and cook 30-60 seconds more. Remove from pan. Top with fruit preserves, butter & sugar, syrup, whip cream, nuts,etc. Roll up. Enjoy. My great-grandmother brought her recipe from the old country, Sweden, and it was as follows: Crack as many eggs into a bowl as you want. Add flour to the eggs until you cannot stir the batter anymore. Add milk to thin the batter until it is the batter is the thickness of heavy cream. My great grandmother, grandmother, and mother all made Swedish Pancakes with this recipe. It wasn't until dairy allergies played a role in changing the recipe. Pancakes were fried in Imperial margarine. Deanna Juarez
In England these are our traditional pancakes, and the usual way to serve them is lemon juice and sugar, roll it up, then more lemon juice and sugar on top. I crave these! The potato scones have their origins in Ireland where they are called potato cakes. They can be varied by adding some onion and cheese to the mix and we have them alongside sausages and baked beans. Love your videos by the way, they are interesting and useful to keep the recipes in a folder next to my long term food storage items 🙂
Thanks for the correction at the beginning of this video about when the Depression occurred. I do remember you got hammered a bit for referring to it as having been a 1920s thing, and I know because I was one of the people who made an issue of it, but I also realize that you are young enough that it would probably have less relevance for you than for those of us who have had parents and grandparents who lived during it. Nevertheless, I really enjoy your history-based cooking segments, and I look forward to more of them! 😊
I think the frying on the scones is to get that really crispy outer shell. It actually if you kept them wetter might mimic a stovetop cast iron sourdough English muffin.
I'm in Massachusetts and eggs were very high for a while, but now they have come down in price. I buy large eggs for baking and so forth and I buy jumbo eggs for meals, Egg Benedict, poached, etc. 1.89 - 2.89 for the large. Jumbo is always $4 plus. Also regarding the prep for the potatoes this is what I do. I use one of those red microwave potato bags. Cooking chart is on the bag. Once cooked I refrigerate them to use whenever. Easy to peel if you need to.If I take them out of the micro a couple of minutes before they are done I can put them in the oven for 10 to 15 minutes to finish and they are so good. This method works great when you are cooking something that doesn't take a long time like baked fish. You don't have to heat up the oven 30 to 40 minutes before you begin to bake your fish saving a bit of energy and time. You can also brush them with olive or peanut oil and sprinkle with coarse salt.. yum. love your channel
Growing up with my grandmother in the 1950s we had boiled potatoes with dinner every night. She made enough so she could fry the leftovers for breakfast the next day. She cut them in fairly large cubes and sprinkled a little flour on them when she fried them.
You might enjoy The Hillbilly kitchens 2 ingredient biscuits, it’s 2 c. Self riding flour, and 2 c. Heavy whipping cream. That’s it. Due to humidity or the lack there of, I add 1-1/2 c. HWC, if it’s too dry add more. So basically equal parts self riding flour and heavy whipping cream. Oven at 450°f for 10-12 minutes I love that channel and I make those biscuits every week. I like to kneed them about 25 times, then roll out to 1/2 inch thickness, I use a glass as my cutter and it works just fine.
I love this video, I will make these recipes. For the crepes- I use a little over med heat & a med or large skillet & cook until it just look mostly dry & flip. I do it with just butter or strawberries & whip cream. I make a double or triple batch and leave in the fridge for a few days- I love them so they don’t last long in my house. 😊
I was lucky enough to know both sets of grandparents, however none of them talked about the “hard times”. The only thing my paternal grandfather lived with is after grandma passed away until he passed. He did talk about his job as a fireman in the town we used still live in, he did a lot of cooking at the firehouse and during the depression he cooked what was available. This sometimes included, wild rabbits, pheasants, woodchucks, and possum. That’s all any of us knew of that time.
I make that potato egg scramble a lot. I never realized it was a depression era meal but it makes total sense. My dad taught me how to make it and he said he learned it from his parents who had it all the time as kids. The only differences I make compared to the recipe is I used frozen hash brown patties instead of boiled potatoes. I'll just defrost a couple patties in the microwave. Then just before serving, I'll add some cheese and sometimes a bit of salsa. It's such a hearty meal, I usually don't need lunch, just a snack before dinner.
I saw the eggs at our local Frys for 3.99 but Safeway had a sale a few weeks ago where you had a limit of two and you can get them for a 1.99. My dad used to make this exact egg potato dish but he would add salsa to it.
I make Potatoes O'Brien which is similar to this, but with onion and green pepper. I dice the potatoes raw and then cook them until they are slighty under done. They finish in the frying pan and it takes less time. I do scramble the eggs on the side and then mix them in so the potatoes are crisper. I like your channel. I also loved Clara's channel and have her cookbook too.
It’s really beautiful that you don’t treat being poor like some kind of disease or moral shortcoming. You talk about scarcity as a matter of fact… which is exactly what it is. I really appreciate that.
There’s never been any scarcity in the world and people who knew that flourished during so called depressions and many made their millions
@@autumn5852 honestly though, was it something certain people “knew” how to flourish in or were there some people who were in positions of privilege who were able to further that privilege by exploiting those affected by financial crises? capitalism benefits those who it’s intended to benefit, the rich.
@@autumn5852 There was a dust bowl that devastated agriculture in the USA. It wasn't just a stock market crash.
I'm poor due to disability factors. I have looked around between Walmart, 99cent store and dollar tree. I've found some great buys at the 99. This wonderful woman is very helpful and kind with her recipes being simple. Your comment was refreshing.
@@arourtutor8833 Look into foraging edible wild plants in your area. Garden what you can. Sprouting seeds or lentils is easy with just a jar on your windowsill if your mobility is limited and gives you a supply of veggies you can add to soup or salads.
My mother survived the depression and the years after. She, too, was an emergency preparedness person. I grew up on a working farm. We grew our own food and canned everything, including our meats. My folks always said that if the lights go, our food won't! I learned alot of depression and post war recipes. My cousins and I still cook those recipes to this day.
Yes. I'm an older person. My mother would be 99 this year if she were living.
I am putting together a cookbook of what I learned from my Mama and Daddy and relatives from that time. When it comes out, I will send you a copy if you would like.
Yes, I would buy as well. Sounds wonderful.
You should start a list of people who would buy a book and put my name down
Definitely put my name down as well. I’m 57 and my mom lived during the depression, she remembered that when they ate pancakes for dinner, she knew that money was tight but they never went to bed hungry bc my gma who was a “flapper” was also a nightclub singer and a bakery owner so they were creative with dinners, but her mom would sell the day old donuts and bread to the people who didn’t have money and she’d tell them she’d put it on their tab, and they just didn’t have to money to ever pay.
They’d walk down to the store (in Philadelphia) and bring a giant bowl to get heavy cream to make fresh whipped cream. They also had a dinner of browned ground beef, green beans, corn, tomatoes and other garden veggies with stew like gravy and a dash of ketchup/mustard mixed in, with diced potatoes and they’d call it a “slop bucket” bc it was just leftover veggies and random things with ground beef. I like that to this day!
@@shaunparadis2204 count me in too
I would love to be updated on when it gets published so too, can purchase this cook book!!
My Dad was born in 1926. He always used honey as a sweetener, second choice was maple syrup, then sugar. His family had 5 kids, and when he was 5 he and his sister were sent from Detroit to Canada to live with their grands. He was a great cook and we were raised on a lot of these recipes. I remember a a kid picking berries and fruit to make pies for special occasions. It made the special occasion even more special.
Great Grandma Ross (born 1880) when there was a scarce week would make milk toast. It's basically a thin white milk gravy over homemade bread toast. She had 10 children and sometimes there just were not enough eggs for that morning. SUPER filling. We still make it today only with a little extra pepper. Sometimes she would boil 4 eggs. Chop them up and add them to the gravy. That is also very good. She is the one when I was 8 taught me to make dump it in there soup with leftovers. She was a goddess of creation in the kitchen. I am a post WWII baby. Grandma Ross Died 1964. She left a huge legacy. Her son, My grandpa, Was the BEST biscuit maker of all time.
I had a great grandma ross that made that milk toast too! She died in the late 90s. She always made delicious rice pudding too.
My mom used to make me milk toast when I was sick
I'm trying to picture it. Is it like biscuits and gravy? If so I see why you added the pepper.
Could I please get the recipe. I would love to try it.
@@Selena-gz9tssounds like cream chipped beef without the chipped beef. I loved that with toast when my Grammy made it. I could just eat it as a "soup" lol
My grandmother made us crepes but filled them with cottage cheese then used heated preserves or jelly as a topping. They were so good.
Sounds amazing! It would have a similar flavor as cream cheese with jam I would imagine. Thanks for sharing your memory. 👍
Delicious!!
Would the first dish, Scrambled Eggs with Potatoes, make a good filing for the crepes, like a Breakfast Taco?
You should look up cheese blintzes! Sounds like something similar 😊
Okay that sounds incredible and I'm definitely trying it the next time I have a lazy Sunday morning.
We make our French toast the same exact way. Also a drop of almond extract is delicious in the custard. My daddy was raised in the Appalachian mountains. He taught me to take left over mashed potatoes, mix with a little flour and egg, flavor with a little onion and garlic powder shape into hamburger sized patties then fry up on a hot buttered griddle. 😋
Btw... I have cases of canned vegetables and meat under my bed that is probably six years past their date. 🤣
Potato pancakes
That sounds delicious!
My granny from the Ozark Mountains she was born in 1901 and she taught me the exact same recipe and it was called Tater cakes
Yum, yes, potato pancakes!
Not everyone made their own bread during the Depression. My paternal grandmother, who could make anything, often bought bread from her neighbor across the street. The neighbor was a widow with children. She did laundry and alterations for people and baked bread so she had an income to support her family. My mother grew up in the city. Hardly anyone baked their own bread.
That’s interesting. I always just assumed everyone baked their own bread back then. Thanks for sharing.
Buying bread from her is the best reason I've ever heard for not making her own!
That's the kind of help we should still be able to count on today but sadly it's not.
Knowing your family's hard earned money helped another hard working family survive is something to be proud of.
Not to mention how the neighbor didn't want handouts.
She wanted to earn it herself.
She should be proud as well.
Thank you for sharing your story!
@@Selena-gz9tsnothing wrong with getting "handouts" (aka help) when you need it. People deserve to live, not just survive
Bartering is an awesome way to get things when you don't have much money.
That was so kind and thoughtful of your paternal grandmother. Neighbors helping neighbors.
I can't currently find a seamstress (alternations, Canonsburg, PA) in my neighborhood and desperately need one right now. Blessings.
When I was first married I checked books out of the library filled with depression era meals. I used them to create a variety of meals to get the most nutritious meals possible. For years I fed my growing family for around $25/week. This was in the early 90s.
That was way smart!
Ha! My soul sister lol. Just kidding. I spent $25 a week and then when I started babysitting (as a stay at home mom) I had to bump it up to $50 a week. That was from 1984-1990. It kills me to see how many young people buy extravagant items on credit cards - we lived by cash only and was able to go on getaways many times a year with the money we saved
I'm disabled and poor. Learning from depression cooking recipes has made me able to enjoy making these easy tasty and fast meals. I buy only on sales so when the same item is full price the item is waiting in my pantry. The last week of the month I'm penniless but that's the week I enjoy cooking the most. I go through my pantry and make a game out of what can I make this week? It makes me incredibly happy to see what I can come up with. 😊
My mom was born in 1922 so she would have been learning to cook during the Depression. This is exactly the way she taught me to cook. The reason that you didn’t have bacon grease to pour off was that what you were using is what my mom called sow belly, with big chunks of meat making it tough and not much fat. It was considered very poor quality bacon. Your French toast is exactly the way I still make it, except with 2% milk and pre sliced bread. I like to use whole wheat because it’s more substantial. She also taught me to make my own syrup, using white sugar, water and maple flavor. That way it’s hot when you pour it on the toast, pancakes or waffles.
My Grandmother picked dandelion greens from her yard. She poured the bacon, onion, and potato with the fat in the pan over the greens, and added apple cider vinegar. I've made this salad for people who have never had it before, everyone has loved it and asked for the recipe. You can use leafy endive in the winter, it is a little more bitter than dandelion, but if you like the mild bitterness of dandelion, you will like endive too. Edit: Gramma just boiled a few extra potatoes for dinner and saved them for salad the next day.
I still make this today. I add those plentiful wild violet leaves too.
And in the summer I pick and dice a few day lilies blossoms and add dandelion petals. Toss these in as you remove greens from the heat. Adds color and beta carotene!
@@lstj2979 I don't cook the greens. I just fry the bacon and saute the onions, then pour it over the greens. I don't eat potatoes regularly (I'm on Keto) so I use a small potato for a family-sized salad. I've tried dandelion flower petals but I thought they didn't add anything to the flavor of the salad. I have read they are even more nutritious than the greens, though. Wild violets are not plentiful where I live, it gets hot and dry in July and August, and the dandelions have turned woody. So I get endive at the grocery store. I'm lucky, my local grocery is a family-run store, I've noticed the larger chain groceries don't carry endive.
Dandelion greens are good eating.
I live in the city. Tons of dandelions around here. All the lawns are sprayed with poisonous chemicals. I would never eat them.
My grandmother always said rationing was worse than the depression. They had a large family (9 kids), but the ration coupons did not go by your family size. My grandfather would walk to work so he could trade his gas coupons for food coupons.
I can definitely imagine the rations being a harder system, I’m surprised it isn’t talked about more to be honest
In the 80s my ex and I were stationed in Germany. Gas, and Ciggs were rationed.
I was told by my mom that most families had victory gardens. Her family had a farm. And she was one of 6 kids.
@@maryellis8804 oh yes, everyone had a garden, how they survived!!
@@melanieroberts2221 in the early 90s when I was stationed there also along with coffee , sugar and alcohol .
My great grandmother had home canned food in her basement that was canned in the 40’s and she used to try to get me to feed it to my kids when they were little!! She was determined that it was still good! We were always Leary of eating at her house because we didn’t know if she was cooking 50 yr old vegetables!! She was definitely a food hoarder!! Bless her sweet precious heart, she was absolutely lovely❤
I would make crepes for our potluck breakfasts at work. I would take two cans of peaches, one to drain and fill the crepes, saving the juices. The other I would put in a sauce pan with the extra juice, smash the peaches down, mix with cornstarch to lightly thicken, heat and then pour over the crepes. Would chill and just before serving would dust with powdered sugar, lightly. You can use any fruit of choice. They were always a hit.
My dad was born in 44 also. I'm sorry for your loss. I lost my dad much later, but still too young. I feel like so much personal history was contained in that couple of sentences about your paternal grandma and your dad.
It's fascinating to me that all four of those recipes were standard ones my mom passed down. She was born in the 60's and cooked in restaurants, but also logging camps in the Northwest, and outfitters camps in Alaska. She was used to having to feed a bunch of hungry, working men, so I could see why hearty and economical fit the bill. My dad would add cinnamon or nutmeg to the French toast. :)
Fun fact about whole milk is that it has the longest shelf life/lasts the longest. I appreciate the fact that it doesn’t expire as fast as skim or 2% because there are some weeks and months that I don’t use as much dairy and don’t want to be throwing out money
I have found that lactose free milk lasts a long time. I live alone and have chronic health issues so I don’t cook every day. I try to be mindful when grocery shopping but still sometimes things will go bad. So to have the milk stay good helps me a lot. I also buy frozen diced onions and diced garlic.
I did not know that. If anything I would have thought it was the other way around due to the fat content. I've never heard of milk lasting months though. Thank you for the information!
You can also freeze milk,just put it in freezer bags ,smaller amounts and when you need them, just take out however much you want ,whenever you need them, thaw them out fully and they're just as good as when you open up your carton of milk.If your in Canada and can get the bags of milk,just put them straight into the freezer, unthaw them when you need them.
I get the long-shelf life milk from the Dollar Tree. When we lived in Europe we learned to use this non-refrigerated milk (before opening) and if it's cold in the fridge, you can hardly tell the difference and there is NO difference when cooking. It's so practical to have milk in the pantry you don't have to keep in the fridge until you open it!
I have had that cookbook for years and love it. My parents were acutely affected by the Depression and with the addition of the years of wartime rationing, we ate pretty efficiently as I grew up. I recognized the whole pattern of meal imagining right away. In fact, I still revert to meals like those when I want comfort food. We had a big pot of pinto beans with onion and some random remnants of some ham on the bone that was in the freezer. Cornbread was always there for that meal as a child so that's what we ate with it. Leftovers tonight so i'm really looking forward to dinner. Tomorrow, we're back to the 21st century 💝
When you are boiling or microwaving Potatoes for frying, I've found that you don't want to go to fork tender. You still want it to be firm enough to hold a shape before frying yet soft enough that you started cooking the potatoes. I actually pre-dice my Potatoes before nuking them for 1-2 minutes
I have that Depression Era cookbook! My mother in law had been a short order cook at some point and she made this and called it Tater Eggs. The ex would save any potatoes from the week, french fries, etc and mix them with eggs on the weekends. My grandmother lived through both the depression and wartime rationing. You could have lived a year off my grandmother's cabinets and about 6 months off my mother's.
Aunt Clara's (Not sure if it was Aunt Clara, her grandson did all the videos) channel here on TH-cam is one of the best channels ever. I was happy to see you have her cookbook. She's a Gem. :))
Potato biscuits: 2 c flour,4 tsp baking powder,half tsp salt sifted ** 4 tbsp shortening hand squeezed into the flower.
3/4 c cold mashed potatoes, 1 egg 3/4c milk.
Roll into thick dough to look like a pizza and cut into 4, then each 4th cut into 3.
Bake 350
My Depression era mom made crepes all the time, and French toast. Sometimes she put the french toast in the waffle iron for "bread and butter waffles." We loved those.
I use the eggs and potatoes recipe often. Sometimes I use spam diced up, but usually no bacon. Love it
My grand ma did that way but she would make homemade tortillas best taco
I think the reason why a lot of things weren't baked was many people were living in tent cities during the depression and they would have had to cook over an open fire. You know what I do for a really special treat with French toast is take a slice of bread and put peanut butter and jelly on it and roll it up like a little tiny Swiss roll. Dip in the egg mixture and cook it and oh my gosh it's so good and you don't need syrup.
I knew an old lady who hated green beans because in the depression they grew them and it was all they had to eat most the time. I always wondered why her parents didn’t grow a variety of produce but I’m sure there’s some reason for it. I just love depression cooking videos. Clara’s kitchen is one of my favorites and I’ve made her poor man’s meal many times for my family. I just saw eggs on sale in my area $1.50 a dozen which is better than I’ve seen in a while.
I watched Clara too, she was a total sweetheart❤.
My great grandpa worked on WPA projects during the Depression, he always talked about how his team of mules made $1 a day and he only made 50 cents 😂. He and my great grandma raised 10 kids, one of whom had special needs (we think it was prob cerebral palsy) on that. Incredible. Really love this series!
My grandmother was born in 1922, and many of the things she ate as a child became staples for generations. Ham and potato casserole was a big one, and even I grew up calling pie crust scraps kringles like the were something super special😂. In reality, it's the scraps left rolled out, topped with cinnamon sugar,. We folded ours in half, cut into strips and then baked. They're so very simple, but still my favorite cookie to this day
Mashed potatoes are also AWESOME in yeast rolls. I make them every year for Christmas, Easter, and any other family get-together. I turn them into crescent (or croissant) rolls, making some really big for sandwiches and some smaller ones for dinner rolls. Everybody who's had them has raved about them, and now my daughters make them for their in-laws! They are by far the family favorite.
To get any kind of bread to last longer is a process called "tang zhong", where you cook some of the liquid with a little bit of the flour at a 5:1 ratio. You can also look up "Japanese Milk Bread" for a recipe. You can use it with any bread or roll recipe, and every single time the bread is super moist and stays that way for weeks on the counter! I make my sandwich rolls this way and they have lasted close to 3 weeks with no refrigeration, staying moist and mold-free the whole time. When I make hamburger buns, I do it this way, and top them with egg wash, then grated cheddar cheese, garlic powder, jalapenos, sesame seeds, parsley or cilantro, and a little cayenne if we want spicy, or for an Italian version I put the egg wash, Italian seasoning, garlic, cheddar cheese and parmesan, sometimes sesame seeds or sesame oil, and parsley or cilantro. They really are amazing gourmet breads and rolls!
Eggs went back down to $2.77 a dozen on Santa Rosa, CA! They were just over $4.23 a few days ago. It goes up and down daily. Potatoes today are $1.09 for cheap russets, $4.24/lb for the Walmart brand bacon.
Hi santa Rosa! We bugged out from there and headed 2 hrs north. I haven't bought eggs in 2 years!
Back down? My God, eggs are a dollar 25 for extra large and .79 for medium where I live. Yep, Alabama
When we get healthy egg layers in their place, the egg prices will go down again.
Just be patient😁
I guess the Californians don't want to comment on my earlier comment! 1.25 a dozen. Extra large and .79cents for medium in Alabama a way down South in dixie
The bacon potato onion egg dish would also be fantastic with sliced tomatoes on the side
When I make fried potatoes, I thinly slice them and layer them on a dinner plate, then microwave, covered for 5-7 minutes. Once soft, they then fry up quickly. Thought this might help, since it's MUCH faster than 45 minutes boiling. Thanks for sharing your cooking!
Mashed potatoes truly are a perfect secret ingredient for making biscuits super tender. I've made similar biscuits before but I never fried them in bacon fat, I know there is no way that could taste bad.
When you make potatoes or rice or pasta, make extra. You can always freeze it if you want. You can also make baked potatoes in the slow cooker, so you don't have to babysit them. I would add cheese to the first meal. yummmm! The potato biscuits would be great with cheese ( like mozzerella) mixed int the dough or in the middle before cooking.
I am glad you enjoy trying out these recipes. Clara was certainly a youtube star. I treasure both my grandmothers' cookbooks, from early 1900' s through WWII.
My grandma often cooked 2-4 potatoes and just kept them in the fridge. It was a quick way to make a meal and easy to do ahead while you were working on other things.
Thank you for sharing these techniques and recipes- very hard times are coming and people will need every trick they can get. You will be saving lives with what you're teaching here.
I must be the odd one here. We never had "sweet" french toast. We had it exactly as you made it. It was topped with butter and syrup, that was the sweetness. I have never made french toast with sugar in the mixture. I would think they would be awfully sweet especially topped with syrup! We had Potato pancakes instead of scones. Both of my Grandmothers lived through the Depression, so that style of cooking is all we really knew. We had potatoes and bread with every dinner growing up. They were always a staple on the dinner table in some form or another. I'm 63.- Looking forward to what you make next!- Good video.
You're not the odd one. I grew up with French Toast with no sugar added to the batter. Butter and syrup was used to sweeten it. I agree with you that it would be more of a dessert and less of a breakfast if you added sugar, but to each his own. When I make French Toast now, I add cinnamon to the batter and a dash of nutmeg, but never sugar.
And we scramble the left over mixture.
Thank you . I can't tell you how much I enjoyed this video. It brought back so many delightful memory. I'm retired now , but recall my mother and aunts getting together on weekends They'd cook and bake, laugh and tell stories. It was great fun as a child.
My mother grew up in Ireland (I live here still) and she said rationing was awful. She was a food hoarder too and had a small back bedroom filled with long-life milk and tins of food of all kinds and bags of sugar and salt etc
The potato scones are very like Irish potato bread or cakes with some changes. Flour, eggs and potato mixed together and fried is always gonna be delicious (I'm biased because I'm Irish but I'm not wrong either 😊)
My dad made fried potatoes with meat and veggies and called it fried stew,
My mom always saved things that she could reuse, like paper bags, plastic bags, even aluminum foil,
Thank you for awesome videos you put out
Blessings to you and yours
“Fried stew”! I love that name
@@jerripeterson4689 thank you, my dad made the best stew, he would buy extra ingredients so he could make the "fried stew" for breakfast, it is so delicious
I love the homestead breakfast! The first thing I thought was "burrito time! Also, I make crepes with an identical recipe. When my kids were little, they'd have them as a special treat breakfast with a thin layer of Nutella rolled with banana or strawberry slices. Then, I added a very light coasting of powdered sugar, once rolled. Heavenly!
I love that you have these longer videos on YT. Obvs., on TT, you cant have half an hour videos, so I appreciate these!!
Great video. Brings back memories of my childhood. BTW, I always keep a cooked potato on hand for breakfast. I'll pierce a potato with a fork 3 or 4 times. Place it in a covered microwaveable container (I use an unsealed microwavable zip bag) and nuke for about 3 min give or take 15sec. Leave it in your fridge overnight and its ready to go when you are. Makes the crispiest home fries. 😇
The milk available to most in the Depression would have been non-homogenized whole milk. The cream would rise to the top of the bottle. You could skim the cream off for coffee or a recipe or to make butter, or shake the bottle to mix the cream back in and have whole milk. So skim milk and whole milk would have been the choices most people would have had.
My parents were born in 1925/1926 and grew up during the depression. It was my dad’s job to shake the milk bottle when it was delivered.
My dad was born in 1930, my mom in 1937. In 2020, it was time for my parents to move into assisted living, and I was left to clean out and sell their home. My parents were frugal people. There was a lot to go through. In a wicker little chest she used as decor, I found a bunch of food packets - dressing mix, gravy, dream whip, pudding, etc. Their package marketing was obviously dated, but I was shocked when some of them expired as far back as 1981! 😂
Your bread recipe making five loaves of bread sounds like what my grandmother used. She would bake a large amount of bread once a week. Nothing went to waste. The stale bread was cubed, put in a bowl, buttermilk poured over it and served for Sunday supper.
This is the first time Ive encountered your channel, and I love it. You have an excellent personality for presentation!
Some thoughts:
1- I agree with cooking the eggs seperate from the potatoes and other stuff, absolutely how id prefer it
2- Ever tried peanut butter on french toast? Its my favorite, and 100% depression era friendly.
3- Skillet method may be due to being able to cook when away from the kitchen; you can use the skillet anywhere you have a fire
4- flipping crepes by hand without burning yourself is a real talent 😅
I love your channel so much. I'm constantly checking out your channel throughout the week to see if you posted anything new. When I first found you, I binged you for an entire day and I just fell in love with your content. When you're cooking, it feels like we're best friends about to make a delicious meal. I love your stories, especially the ones in today's video. You're so informative and you've taught me so much about cooking/baking. So, thank you.
I live in North Georgia. Even though I live in North Georgia, I would classify it as a suburb of Chattanooga TN. To get to my house, you get off the last Exit on I-75. I have only lived here for 4 years. I was raised in South GA. About 1 hour north of the FL Line. But the area I was raised is desperate for factory type work. It is mostly a farming community that what is my dad did to make a living.
However, my husband worked at a local factory, and it closed down. Since my husband had been there for 15 years, he was transferred. So we moved here to North GA. 12 large eggs are $1.70 at my local Walmart.
On my side of Colorado Our potatoes are $5.99 for a pound and eggs are $4/$6 a dozen. I grew up with a survivalist father who his grandfather lived in the depression there is a lot of recipes they handed down to me and now I can as much as I can and dehydrate as well as I am growing my own potatoes and garden. Putting together a cook book for my daughter
Also live in Colorado. A garden and a few chickens can keep us going a long time. Potatoes are the best crop because you can start them in March and beans can be grown in a sunny window.
Can't believe how expensive it is out your way. Always heard it was a utopia in CO...😮
My grandma used to make "fried bread" using home made, home sliced bread and to make it fry evenly place a thinish, foil wrapped brick atop while it fried. After she moved into town, she did store bought bread and didn't need the brick and only did homemade as a special treat. As far as people criticizing you for not making your own bread, ignore. Depression era farm women had no choice if they wanted bread and they had to spend a lot of time in the kitchen and the house working with other foods anyway. Going to try your recipes. Oh, btw mashed potatoes added to any bread makes it rise better at least with yeast.
Tattie scones are an integral part of any Scottish cooked breakfast. You can buy them in the supermarket. Ours are thinner and don't always include the egg but apart from that, exactly the same. Perhaps Scots brought the recipe with them when they emigrated over to you guys. Also, French Toast is never sweet here - it's cooked plain and folks can add any toppings they want. I was more used to it as a savoury dish as a kid.
I ‘m American and I never made French toast “sweet“ when I was growing up, and still don’t do it today. I don’t know why people like it so sweet like that! The only sweetness in mine comes from the maple syrup I put on it, and sometimes a dash of powdered sugar.
My recipe it’s pretty much just like the one that she made here.
My mom always made German pizza, when we went tent camping with 9 kids and my mom and dad. It's similar to your egg scramble, but she layered sliced potatoes and spam, then added the scrambled eggs and shredded cheese. That was in the 70s, and is still my brothers and sisters most talked about and favorite meal. Cooking it on a camp fire, in huge cast iron fry pans, also added to the flavor. I don't make it often, but if I do, I use frozen hash brown potatoes. It's fast and easy and can be baked in the oven. People either love or hate spam. But it adds a unique flavor that can't be substituted
I am with you - biscuits and sausage gravy are the best! This was a wonderful video! Your crepes turned out amazing!
You’re cute as button, first of all!!
And you’re basically teaching me how to cook so THANK YOU!!!!
And I LOVE that you teach with less expensive ingredients & even dollar tree stuff!
It helps a lot in times like these.
Keep the videos coming!!! ❤ 🥘 🍱 🍲
We had the crepes when I was a child and we slathered them with butter and sprinkled them with a cinnamon sugar mixture then we rolled them up. So good. Thanks for sharing.
My family makes it like this using a Indonesian recipe try spreading some Nutella on it
So happy to find you on YT! I have not been on TikTok much. That French Toast recipe you used was exactly how my Mom made French Toast. Sometimes she sprinkled on cinnamon with the powdered sugar. Another thing she did to stretch Butter was to whip it up with lard or crisco. It worked great. As she was always feeding 8 of us, plus guests, she figured out how to stretch foods. She also made her own bisquick mix before it was even invented. She was amazing and a great cook/baker. She made crepes that way to!
They all look great. Yes I would love to see you cook from Clara's book. Have a great weekend 😊
LOVE CLARA! She reminded me so much of my grandparents. I miss them all!
These are great!! Thank you so much. My parents were children during the great depression and I could see how it affected them the rest of their lives . Not throwing things away, just a general feeling of save everything because you never know if you're going to need it again.
They were both born in the 20's
I use a griddle as the sides are lower and make it easier to access the crepe. Also, I find a thinner spatula works easier. Crepes always feel more special,than they are!
Good job!!! I was thinking that the first one would make a great burrito filling as well. Lol.
So excited when I see a notification that you’ve posted a new video!! I love them all!❤❤❤
In the UK we don't sweeten French toast. We just use eggs milk salt n pepper for the egg mix, and soak and cook as usual. We eat it with hp brown sauce or ketchup. I was in my mid 20's before trying sweet French toast!
First let me say, I love your videos and your way of making meals from the Dollar Store. You come up with some very cool recipes. I would love to see some Depression Era videos. I think it would interesting to see how people put together meals back then.
My mother was a child during the war years. Her father was in the Coast Guard and she and her mother lived with her Grandmother. She remembers eating powdered eggs and how awful tasting they were. They lived in town, so I imagine having chickens wasn't permitted. I've never come across powdered eggs anywhere.
I live in Massachusetts and eggs are still over $2 per dozen. They had been over $4 at the height of the bird flu. The high price in this state is due to egg laying chickens having to be cage free by law. The price really jumped when that went into effect.
And yes, shortening is ridiculously high now! I found that out around Christmas time when I wanted to bake cookies.
I have made potato rolls before. They are delicious! I also like the commercially made potato bread and rolls.
Thanks for taking us along on your cooking and baking journey and all the great recipes. I just found your channel and have really been enjoying watching you cook!
I like the cage free Grade A orange yolk eggs such as Happy Eggs & on the high end they can be $7.99 a doz. Sometimes they’re 5 or 6.99 but they also go on sale for 2 doz. for $7! so I’ll grab 2 doz. I’m in SoCal. The other eggs also range from $3.99 for 20 & assorted prices & quantities. My grandma lived thru the depression & the war too but she made everything from scratch. She had an herb garden & chickens, so she could make meals from a few ingredients. She made the best homemade flour tortillas which were added to meals & it made everything super filling. She also taught portion control which everyone was mindful of back then. Not like today’s huge portions 😄. I like a ton of egg on my French toast, no milk & vanilla. I like to serve with banana slices & blueberries. And a coupla slices of Hoffy bacon, which periodically goes on sale for $2.99 for 12 oz. at some markets. That’s my dream version, lol. The first egg dish reminded me of breakfast burrito filling. Wrap in a flour tortilla, add avocado & pico de gallo if desired. Again, my dream version. TFS 💕
I found you on tiktok first and when i realized you had a yt channel i subbed immediately. Your content is so interesting ❤
I’ve been making the potato casserole and crepes my whole life lol. Whenever I make mashed potatoes or potato salad, I boil extra potatoes and make the casserole the next morning. I’ve never put sugar in my French toast mix either…interesting that it is more common to have sugar. I think I learned my cooking from depression era folks lol.
Hi. I just watched this video (first time I've seen your posts) and really enjoyed it. My parents grew up during the depression and though while I was growing up in the 60' & 70's things had improved, I was raised to not waste things, and to make what you can with what you have. I love to cook using recipes but get just as much satisfaction making something up with what I happen to have on hand. It's creative and fun and economical. I plan to make your potato scones this coming week! Thanks for the ideas and instructions! Oh and by the way, my mom was Hungarian, so I also grew up with some of those foods as well. There is a really tasty Hungarian dish using crepes (quite similar to the French pancakes/crepes you just made here) which has a savory filling you may want to try sometime. The dish is called Hortobagy palacsinata. Palacsinta is just another word for crepes. They are filled with either ground beef or chicken which has been cooked with salt, pepper, onion, lots of sweet paprika and some sour cream. Once that is all cooked just fill the crepes burrito style and bake in the oven a for a bit.
Sounds wonderful! I need to go find the recipe for that filling! Tu!
I had to smile when you made the French Pancakes. They have been a staple in my life since I was a child. My mother emmigrated to the U.S. from Germany, my father, Hungary to Germany where they married, to the U.S. after WWII. She had many "poor" recipes which are simple but filling and delicious. This one, that she called "jelly pancakes", was always a hit. We had it for dinner served with split pea soup with homemade croutons. We ate the soup as she made pancake after pancake. When the plate of pancakes came out to the table, we each got 2-3 and we were full and very satisfied. Those were special dinners! The only difference in the recipe for me is that I add a teaspoon of vanilla to the batter which enhances the flavor of the crepe. You did a great job and you're right about using a small pan and having a nice amount of heat to make them get a nice golden color. I also use my favorite preserves, raspberry. Enjoying your channel, getting some nice tips and appreciating the respect you have for all different kinds of circumstances people may find themselves in today. Recognizing the fact that my situation at this point in my life is good, I never forget my mother's stories of poverty in postwar Germany and the understanding that life can change at a moment's notice. I am grateful for all my blessings. Thank you for your videos. I enjoy being a subscriber!
This is a good video. I must say i find it hard to think of the first breakfast, the scramble, as hardship food. It looked excellent.
Love this video especially! Great French toast and EXCELLENT job on the crepes!!! So fun! As I said in another video, I Really enjoy your content! Lovely, well paced, well lit, informative, nicely filmed, friendly, approachable and engaging! You’re fun and also beautiful! Thank you for the wonderful (& relaxing) videos; keep ‘em coming! ❤️
I used to make crepes, and for the filling I'd do seasoned diced chicken and chopped spinach. Rolled them up, and top with either hollandaise or cheese sauce! Makes a good dinner, uses up some left-over chicken, and depending on the sauce, uses cheap ingredients i had on hand.
I love the fact that you added some family stories! In regards to the recipe book, this was a time when girls would have learned to cook a young age, and would have most likely known how to make mashed potatoes well before becoming a housewife, so it was written on the premise that the woman already had basic cooking skills. I also have a wartime cookbook and it is a very interesting read, about half of the recipes are not something I would prefer to eat lol, but good to have regardless.
Great video. Thanks! I'm a boomer and my Mother's & Grandmother's generation live through the Depression of this time period and some of their food ways were passed to my generation.
The main reason why the potato scones/biscuits were cooked on in a skillet is that using an oven means using more fuel, which was yet another financial consideration. If there were other items to e cooked in the oven, then things like this would go in to the oven alongside. There were always grease drippings to spare being saved in a container and a bit more simply would've been added to the pan before frying the 2nd. batch.
The French pancakes are also tasty with a savory filling, such as cottage cheese, etc..
Eggs at my Walmart are $1.63, a dozen. I'm in Spring Hill, Florida. Like your Channel. Glad you're keeping the Dollar Tree name.🤗
My Mom was born in 1921, when our father left she was a single Mom of 3 kids, she did everything like she learned from the Depression Era. It helped us get by even when she had another baby. She was so very strong!
I always keep a few cans of both sliced and diced canned potatoes on hand. They are great for recipes like this or a quick last minute potato salad. Recipes were often done fried on the stove top because it is faster and easier than baking when your oven works by firewood. Potatoes added to batter does lighten a batter. You can do a similar thing by changing part of the flour in a recipe for potatoes flour or potatoes starch.
While I've never made this recipe, I have made both sweet potato biscuits (which are fluffy and slightly sweet), and white potato sandwich buns (which are fantastic!).
Frying the biscuits might have been an issue of needing fuel to heat an oven-it might have been cheaper to fry quickly on the stovetop rather than bake for a while in an oven. But I’m just guessing here.
It would make a difference if a wood or coal burning stove was used.
I’ve been making this for years. My late husband made it for us that his grandmother used to make it. I am 75.all our kids and grandkids love it.
I have that same book I love the idea of a series going through that book.
Most definitely would love to see recipes from those other 2 books 😃
I love these breakfasts. I had no idea the first one was a depression era recipe. It has always been a favorite of mine to make. I also love to add corn to it especially fresh cut corn straight off the cob. I just fry up the corn along with the bacon and onions.
I worked in a family diner for several years, out morning's hashbrowns were always made from the previous nights baked potatoes...pre-cooked and wonderful! If the potatoe is heated and then cooled it is super easy to cut up and fries quickly.
It is so adorable how messy you are when cooking, so cute! 😊
Hi. Just found your channel. I love it. You have given me some great ideas. Your crepes are what I grew up as Swedish Pancakes. And when our children were young, allergies caused us to modify our recipe which was originally similar to your recipe. I still make my Swedish Pancakes in the modified recipe. I make my pancakes/crepes in my blender.
-2 cups water
-2 cups flour (just dump in the blender on top of the water)
-4 lg eggs
Pulse Blend until blended. Place lid on blender! Mixture will explode out of blender if lid is not securely in place. (1 short pulse, scrape flour off sides of blender, 2 nd pulse, scrape remaining flour off sides of blender. Blend until a small whirlpool forms at the top of your batter. I fry my pancakes with 1 Tablespoon butter. This first pancake will tell you if more flour or water is needed to be added to the batter or if it is just right. Batter needs to be the thickness of heavy cream. As the weather plays a great role in this batter for some reason. I am right-handed. With the cast iron 8" pan, add 1 Tablespoon of butter to the pan. (I pre cut my butter) Immediately pick up the pan with your left hand and roll the pan in the air so the butter has spread over the pan. Butter does not have to be all the way melted. Briefly pour/ladle a 3-4 inch circle of batter directly in the center of the pan. Pick up the pan with the right hand (or both) moving the pan in the air so the batter spreads to all the sides of the pan. This cooking process goes fast. Turn on the fan over your stove. The butter will smoke as you cook. Turn pancake when the top of the pancake turns dull. Flip and cook 30-60 seconds more. Remove from pan. Top with fruit preserves, butter & sugar, syrup, whip cream, nuts,etc. Roll up. Enjoy.
My great-grandmother brought her recipe from the old country, Sweden, and it was as follows:
Crack as many eggs into a bowl as you want. Add flour to the eggs until you cannot stir the batter anymore. Add milk to thin the batter until it is the batter is the thickness of heavy cream. My great grandmother, grandmother, and mother all made Swedish Pancakes with this recipe. It wasn't until dairy allergies played a role in changing the recipe. Pancakes were fried in Imperial margarine. Deanna Juarez
In England these are our traditional pancakes, and the usual way to serve them is lemon juice and sugar, roll it up, then more lemon juice and sugar on top. I crave these!
The potato scones have their origins in Ireland where they are called potato cakes. They can be varied by adding some onion and cheese to the mix and we have them alongside sausages and baked beans.
Love your videos by the way, they are interesting and useful to keep the recipes in a folder next to my long term food storage items 🙂
Thanks for the correction at the beginning of this video about when the Depression occurred. I do remember you got hammered a bit for referring to it as having been a 1920s thing, and I know because I was one of the people who made an issue of it, but I also realize that you are young enough that it would probably have less relevance for you than for those of us who have had parents and grandparents who lived during it. Nevertheless, I really enjoy your history-based cooking segments, and I look forward to more of them! 😊
I think the frying on the scones is to get that really crispy outer shell. It actually if you kept them wetter might mimic a stovetop cast iron sourdough English muffin.
Plz do more depression dinners ❤
I'm in Massachusetts and eggs were very high for a while, but now they have come down in price. I buy large eggs for baking and so forth and I buy jumbo eggs for meals, Egg Benedict, poached, etc. 1.89 - 2.89 for the large. Jumbo is always $4 plus. Also regarding the prep for the potatoes this is what I do. I use one of those red microwave potato bags. Cooking chart is on the bag. Once cooked I refrigerate them to use whenever. Easy to peel if you need to.If I take them out of the micro a couple of minutes before they are done I can put them in the oven for 10 to 15 minutes to finish and they are so good. This method works great when you are cooking something that doesn't take a long time like baked fish. You don't have to heat up the oven 30 to 40 minutes before you begin to bake your fish saving a bit of energy and time. You can also brush them with olive or peanut oil and sprinkle with coarse salt.. yum. love your channel
Growing up with my grandmother in the 1950s we had boiled potatoes with dinner every night. She made enough so she could fry the leftovers for breakfast the next day. She cut them in fairly large cubes and sprinkled a little flour on them when she fried them.
You might enjoy The Hillbilly kitchens 2 ingredient biscuits, it’s 2 c. Self riding flour, and 2 c. Heavy whipping cream. That’s it. Due to humidity or the lack there of, I add 1-1/2 c. HWC, if it’s too dry add more. So basically equal parts self riding flour and heavy whipping cream. Oven at 450°f for 10-12 minutes
I love that channel and I make those biscuits every week. I like to kneed them about 25 times, then roll out to 1/2 inch thickness, I use a glass as my cutter and it works just fine.
I love this video, I will make these recipes. For the crepes- I use a little over med heat & a med or large skillet & cook until it just look mostly dry & flip. I do it with just butter or strawberries & whip cream. I make a double or triple batch and leave in the fridge for a few days- I love them so they don’t last long in my house. 😊
I was lucky enough to know both sets of grandparents, however none of them talked about the “hard times”. The only thing my paternal grandfather lived with is after grandma passed away until he passed. He did talk about his job as a fireman in the town we used still live in, he did a lot of cooking at the firehouse and during the depression he cooked what was available. This sometimes included, wild rabbits, pheasants, woodchucks, and possum.
That’s all any of us knew of that time.
You can hear the sadness in her voice when talks about her dad I’m sorry for your lost he’s looking down on you and smiling God bless
An IGA Independent Grocers Association store has a dozen eggs this weekend for just $.99 ! !
I make that potato egg scramble a lot. I never realized it was a depression era meal but it makes total sense. My dad taught me how to make it and he said he learned it from his parents who had it all the time as kids.
The only differences I make compared to the recipe is I used frozen hash brown patties instead of boiled potatoes. I'll just defrost a couple patties in the microwave. Then just before serving, I'll add some cheese and sometimes a bit of salsa. It's such a hearty meal, I usually don't need lunch, just a snack before dinner.
I saw the eggs at our local Frys for 3.99 but Safeway had a sale a few weeks ago where you had a limit of two and you can get them for a 1.99.
My dad used to make this exact egg potato dish but he would add salsa to it.
I make Potatoes O'Brien which is similar to this, but with onion and green pepper. I dice the potatoes raw and then cook them until they are slighty under done. They finish in the frying pan and it takes less time. I do scramble the eggs on the side and then mix them in so the potatoes are crisper. I like your channel. I also loved Clara's channel and have her cookbook too.