Meat and Rice Casserole From 1932 - Old Cookbook Show
ฝัง
- เผยแพร่เมื่อ 23 ก.ย. 2023
- Meat and Rice Casserole From 1932 - Old Cookbook Show
Casserole of Meat and Rice
2 or 3 cups ground meat
1 level teaspoonful salt
1 small onion
1½ cups tomato sauce
2/3 cup of rice
3 cups boiling water
1 tablespoon butter
Cracker crumbs
Season with salt and pepper
Cook rice with salt in three cups of boiling water until tender.
Line a casserole, or other baking dish, with a layer of cooked rice, a layer of the ground meat, which has been mixed with the ground onion, and one-half of the tomato sauce, then a layer of rice and another layer or meat and so on until rice and meat are all used.
Then pour remaining one half of tomato sauce on top, sprinkle with cracker crumbs, dot with butter and bake in a moderate oven one-half hour.
Serve hot.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar
If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9
![[ LIVE ] Rank เล่นแต่แครี่ ยาวๆถึง 100ดาว “วันนี้มีกิจกรรมลุ้นรับสกินมาบอกต่อ โก๋แก่ช็อกโกบอล x ROV”](http://i.ytimg.com/vi/5NNgkhWj57Y/mqdefault.jpg)
![ช่วยพาฉันผ่านเวลา - วสันต์17 [Official MV]](http://i.ytimg.com/vi/HFnntWoqc54/mqdefault.jpg)
Where are the amounts? Where is the oven temperature? Recipes need to be more thorough.
The whole point is you don't need a full recipe with that kind of detail. It will be all right. Add extra veggies. Use stale bread or a different kind of cracker. Bake it longer at a lower temp . It's depression era comfort food. Don't be so rigid and learn to feel your way in the kitchen.
The full recipe (amounts and temperature) can be seen on screen 4 times at 1:00 and 1:40 and 5:33 and 7:59 as well as written out in the description box.
Seems pretty thorough to me.
Make food to your own taste. Your going to eat it.
I would use potatoes rather than rice.
I would season it up
When Glen is doing a recipe I might want to try, I pause on the recipe page and take a screenshot. Then you sometimes get all those other interesting old recipes on the pages.
With respect, actually, watch the video and pay attention.
You offer so much more than just the execution of a recipe. You offer some history and mindset behind your awesome library. A cup of coffee, a video from Glen, and a smile from your bride...starting my Sunday out quite well. Thank you
Thank you for bringing back a wonderful memory this memory. When my parents newly married my dad was a chef in a restaurant. He decided to teach his new bride how to bake an apple pie, apparently forgetting that my mother grew up in her mother’s bakery. He carefully described all of the steps as he demonstrated them, and just as he was about to add the top crust my mother sweetly said, “ Don’t you think you should some sugar?” My father loved to tell this story and laugh. I miss them both. I enjoy watching your channel.
Long live ‘The Old Cookbook Show’, hooray for providing us with enduring recipes each week. Thank you Glen for your efforts.
“It will be ok” “It will be fine” when I am cooking for my work in a residential care facility and something either does not go as I planned or I am not entirely sure of what I am doing I here these phrases in my head. Thank you Glen for your videos! They have made a huge difference to me in my everyday cooking at home and work! 😊
“It will be okay” and “It will be fine.” These are the kitchen version of “just a little side adventure”when you get lost when traveling somewhere new.
I grew up eating this kind of food; simple, thrifty, with available ingredients in season. After I married I ‘cooked to impress’ and always doubted if it was good enough. Since 2020 and the current world situation I have retuned to making recipes like these and am enjoying cooking a lot more. Thank you for bringing my journey full circle.
My grandmother used to make something like this when I was a little girl. Instead of rice, though, she used potatoes.
With the exception of the rice, this is basically my mom's meatloaf. Though she did put green pepper in everything, god love her.
Good coffee and the Sunday Morning Cookbook Show. Glen, you make my day.
Yup, we did a casserole just like this with cabbage and mirepoix. Uncle Ben's rice and cooked with tomato sauce and beef broth and sometimes added in the mushroom soup we had left over. That soup is a great gravy for meatloaf too
My mom used to make what she called Spanish Rice. She would brown ground beef (but back then we called it hamburger) with chopped onion & celery, add canned tomato sauce & cooked rice and heat it up a little and serve it. Really cheap & simple but I really liked it. Still do! The only thing I changed was adding a layer of cheese on top.
Yes. My Mom made Spanish Rice also. Loved it.
My mom made a version of that. Browned the hamburger with the onions, added uncooked rice, and tomato juice. Largely it was in a fry pan with a lid. It’s actually still one of my favourite comfort foods. She also called at Spanish rice.
This reminds me of a recipe my mom made, and I still make, called Porcupine Balls. Ground meat with onion, seasonings, and the uncooked rice mixed in. Form into balls and cook in a tomato-based sauce that includes canned tomato soup. Sounds weird but it’s really good! She was born in 1925 so I’ve always assumed this was a depression era recipe.
My mom loved making those. Haven't had them years. I'm going to ask her to make some next time I visit.
My mom used to have that at the school she attended and she said the schools were so gross that she would never try to make them because of her bad experience. LOL. I personally always wanted to try it.
We had those as well
We a bit of parmesan and that could be a take on arancini.
I'm not sure if I've had them, but I've heard of them!
I’m sharing a number of these recipes on my Practically Prepared Facebook page. You are doing a real service to all of us by sharing these.
A classic "strata". Poverty food, filling a basic need, has a primal appeal. A high-school friend, whose parents both worked and could could hire a cook, had a favorite meal. The one dish his mom knew how to cook; fried ground beef and drippings served over white rice. I shared it with him once, overcooked ground beef with its grease oozing down into the rice. It has its appeal and I've cooked it for myself as a comfort food treat.
My dad had Tuesdays off and he would make fancy more expensive meals from his Julia Child's cookbook. The rest of the week my mom would make easy economical meals like this one. We ate a lot of ground beef in casseroles and soups!
I really enjoy these vintage recipes. Thx!
Thank you for positing this one. We had it for dinner. Very good!! Definitely a keeper.
My mother made something with the same ingredients that she called "goulash." Ground beef and cooked rice mixed together, with tomato sauce, onion, and green pepper, topped with more sauce and baked. Flavor of my childhood.
I vaguely remember my mother making a caserole something like this, but probably not from the depression era. It was called shipwreck and had a lot more vegetables in it, as well as pasta instead of rice.
It’s like a meatloaf with rice added. Looks yummy.
I was born in Detroit and they moved me soon after and now I devour things about this place so you have my undivided attention!! Thank you!!
You have solved my "what's for dinner" dilema. They are getting this.
I really like how you and Jules discussed ways to jazz it up afterwards, to make it more Mexican-cuisine-flavored, for example. I think that could be an interesting new series for the Old Cookbook Show -- the "Old Cookbook Way" followed by the "Glen Jazzes It Up Way" (or "Glen Jazzes It Way Up"?).
(PS My Packers play the New Orleans Saints today so the hat usage on this video today was amusing, even though I know it's Quebecois!)
You mentioned it, but the ingredients are very similar to stuffed peppers and stuffed cabbage. Both of those used uncooked rice when my mom made them and were slow cooked. Stuffed cabbage went in a dutch oven on the stove top with a layer of sauerkraut and pork ribs on the bottom. (Because my grandfather liked them that way, Mom said.)
I make a stuffed cabbage soup. Basically the same ingredients, extra water, and 💯 less effort!
If you mixed it all together and formed it into a loaf topped with the sauce you would have my Mom's meatloaf.
My Mom was a depression era baby. We were lower middle class and she cooked numerous meals like this. Of course, at the time, we didn't know they were depression food - we just thought it was good. I believe everyone should experience hunger once in their life - it forces us to appreciate what we have and creates some really interesting recipes. Thanks for the throwback!
My mom used to mix the rice and meat/tomato (spaghetti) sauce together and stuff peppers, add shredded or grated parmesan cheese and a few buttered crackers on top.. I don’t do that any more (husband is not a fan), but I sauté a trinity of vegetables, omit the tomato sauce, add the ground beef to cook, cook the rice in broth and add the meat with the rice and make dirty rice.. a family favorite.
Brings back so many good memories. The variations were endless. Substitutions were endless at Opa und Oma's home as well as Onkel und Tante' home. Definitely going to make some of the old times dishes from my childhood. Thank you Glen for bring back good memories.
Right off, this took me back to my mum's stuffed pepper recipe! Comfort food, indeed. Thanks guys!
I enjoy this on Sunday plus when missteps are made, you show it's not a big deal, just fix and go on.
I appreciate the chance to read the other recipes when you show the page. There are memories & ideas in them amongst other things. :)
Thank you.
0:53
Bottom right recipe.
Substituting corned beef & mashed potato would make something I know as Corned beef Hash, a regular school dinner, & sometimes we had it at home, & at Scout camps.
I've never known why it's called that, or it's origins.
Bottom left recipe.
This is the basis of beef casseroles I grew up eating, but with stock, spuds & seasonal veg.
And, now I've watched the vid, this is another very solid casserole. :)
Sweaters & hoodies.
Not Texas in September!😉
You two do great work!
Love every episode!
This reminds me of a meal that my aunt made for my family once. Since this was in the 70s, of course Campbell's soup had to be used. Instead of tomato sauce, her version had a couple of cans of vegetable soup. She called it salmagundi for some unknown reason. No doubt, we also had some Jell-O based dessert.
I have that $10.00 rice cooker, bought it in 1986 and it's still works great! I don't understand why some rice cookers are over $400.00!!!!
I love how these early cookbooks assumed a lot of basic knowledge. Moderate oven, etc. In an age before TV dinners, everything was made from scratch with what you had on hand.
Mom made this as her stuffed pepper and cabbage filling. For a meatloaf she would cook off onion carrot and celery in oil the mix w the meat and milk soaked stale bread to stretch the meat. So we didn't used crushed crackers since we had a leftover bread every other day
Great recipe and memories!
Definitely a staple dish for my mom and grandmother. With food prices the way they are now, I think I'm going to bring this dish back. Thanks for the great videos!
We had a VERY similar dish growing up, The only difference as I recall was ground pork (we raised our own pigs) and Ritz crackers instead of saltines. Of course, stewed canned tomatoes (the kind in a mason jar and grown in the garden) which I think was at least close to what the recipe had in mind
Standard childhood goodness. Thanks, have a blessed day 💖✝
Yeah, this is what my mom stuffed green peppers with...
My grandmother was a young parent in 1932. My grandfather was out of work. My uncle was 2 and my mom was a baby. With no money coming in meat was scarce. It was fish from the creek, pheasant, eggs, rabbit and deer if it was hunting season. By 1936 2 more children were born. My grandmother was then 25 my grandfather was 27. He had got a job through the government work program with the CCC. What little money they got paid rent and the electric bill. Mom said grandfather ate because he had to work. The children were fed next age 6, 4, 1 1/2 and an infant. Grandmother always ate last. They always had eggs, milk and flour. Grandmother made what they called dough gods, some boiled and then fried. Other families called it buttons and bows. It's a basic noodle recipe. They lived out west where the farm soil turned the sky black. The depression was worse there than other areas of the United States.
I remember reading a book by Silver Dollar Cameron (from N.S.) in which he said the poor kids at school ate lobster sandwiches, because lobster was easy for anyone to get. The richer families could afford spam.
Happy Sunday!
Bravo Glen good show as always thank you kindly.
It sounded really familiar, but I couldn't place why until you mentioned stuffed peppers. Swap out the sauce for diced tomatoes, the cracker crumbs for bread crumbs, and add some grated cheddar and it's what my mom used to stuff peppers with when I was growing up.
My mom used to use concentrated tomato soup and shredded cabbage (no crackers), for “cabbage roll casserole”
I just got done making this, and everyone enjoyed it. Thanks for sharing this. I enjoy watching your channel. I will be making this again.
Our version had no layers. Mom would put uncooked rice in the bottom of a 9x13 pan, cover with milk. Then layer in cooked hamburger, chopped carrots and green peppers (I’d probably add an onion too.) small cut up pieces of cheese, salt and pepper. When it was done she’d serve with a sauce made with cream of mushroom soup and milk. An inexpensive meal that would feed the family.
This is very similar to my families meatloaf recipe, just mixed together rather than layering. It was taught to my Mum (1960's child) by her Mother and was: Mince, rice, onion, tomato sauce (we use Ketchup style), mixed herbs, and had slices of tomato on top, sometimes cheese as well. I have adapted and add grated veggies and Worcestershire Sauce. The rice really disappears into the mince and is a great extender for when the budget is tight.
Cream of mushroom instead of tomato sauce and potatoes instead of rice. Something my mom would make that we never had a name for 😂
This was great! Love your sweater Jules.
One of my mother's go tos for feeding a family of 6 was basically corn con carne + rice.
I made this recipe last night for my family with everything that was in my fridge or freezer! I loved it and so did they. I added a bunch of leftover carrots and celery a few extra seasonings. It was really moist and comforting on a cold winter's night. I used marinara sauce and the only critique my family had was they wanted more sauce. We like sauce in our family. Anyway, great, cheap, yummy comfort food--thanks.
Glad Glen mentioned it .. literally you mix the food together, and stuff it in a green pepper .. maybe sprinkle some dry parmesan cheese on it and bake. This was my mother's recipe for Stuffed Peppers.
I love that you keep your mess up's in the video. After all, that's just you cooking. :)
This is the perfect kind of thing for me right now, with my body needing a lot of low-sodium calories to recover and my sense of taste dulled to childhood levels. Anything easy to make a big plate of something fairly unremarkable but filling. I've been falling back to older and older recipes more and more lately.
I so very much looooooove this cookbook!
I was thinking "cabbage roll casserole" too. 😊
This recipe is like the rice version of Shepard pie but with rice.. and the tomato sauce is the gravy. Simple recipe ..tasty and hits the spot.
Deep cut with the SCTV reference!👍🏻👍🏻
Grew up on casseroles and this made the rotation. Mother also sliced potatoes, carrots, onions then put ground beef on top. One jar tomato soup poured over top then a small amount of water in the can, swish it around and pour down the sides, carefully, put on the lid and cook away. We called it…hamburger casserole.
Love your videos, gives me a warm feeling. My all time comfort food was hamburger pie with no cheese on the potatoes.
My mom used to make a dish she called "porcupine meatballs" where she would make meatballs with minute rice in them, and cook them in tomato sauce.
I laughed when you said cabbage because that's exactly what I was thinking. I make a dish called Cabbage Mess (deconstructed Cabbage Rolls) which is basically this dish with a layer of chopped cabbage in the middle. So good.
I do that too. My husband calls it Cheater Cabbage. It works in the slow cooker as well. Do as many layers of cabbage and meat/rice/tomato as you like and season as you wish. Great at the cottage on a chilly fall day.
Yep. I call it un-stuffed cabbage. All the flavors of stuffed cabbage, but so much easier to prepare.
I do this, but I make it a soup. Even easier!
Oh yes. I grew up eating a similar dish called Texas Hash. Ground beef, rice, tomatoes, onion and celery with Worcestershire and Tabasco. I think mom made it from her Fannie Farmer cookbook which was a small paperback book and way too thick. There were always difficulties with keeping it open to a recipe.
I so enjoy your channel and your recipes from old cookbooks. I particularly like how you explain the "why" behind certain ingredients or techniques, etc. and encourage folks to experiment. My mother made something similar to this in the 1970s when I was a teenager. We had "Steak Casserole" about once a week. Here's the recipe. Cook 1 pound of ground sirloin with a small chopped onion and salt. Drain grease. Mix in 1 can tomato soup (undiluted), 1 can cream of mushroom soup (undiluted, 1 small can LeSueur English peas (with liquid from can), 1 cup Minute Rice (uncooked). Mix well and put into 9" square casserole dish. Bake uncovered for 30 minutes in 350 degree oven. Mother always served it with rolls and a tossed salad.
It looks tasty, yes in pepper. You could add whatever spices you like. It is versatile
Strectched out Meatloaf...the name of my new Meatloaf cover band.
My mom made porcupines, the rice mixed with the meat and made into meatballs. It was then baked in a tomato sauce.
"you know how layers work" - immediately forgets how layers work rofl
My grandmother made this, but the only difference was she would use, (like you said,) stewed tomatoes -but-whizzed up in a blender with freshly chopped green pepper. She called it "Pepper Steak & Rice casserole" ...even though no steak to be seen. 😂
Love your kitchen.
My mom gave each of us kids a "Family Recipe Book" for Christmas one year and there was my Granny's Beef and rice casserole. Very similar to this just beef, rice and tomato sauce. I followed the recipe the first time and I found it fairly bland. I made it several times after that but I would skew it with chili powder, peppers, cumin, and beans with Co-Jack cheese or I would add, oregano, basil, mushrooms, green olives carrots and mozzarella cheese. Two different flavor profiles but each at the same starting point.
My grandmother would make a meatloaf from all these same ingredients. However, she used instant rice, and it cooked while it baked.
The extent of my mother's rice repertoire was stuffed peppers with Minute Rice. Mother's starch of choice was potatoes...or homemade egg noodles(1 cup flour, 1 egg, 1TBSP water, pinch of salt). Didn't learn about the versatility of rice until I left home.
This reminds me of my mom's Hungarian Goulash (which is an odd name for a dish with no Hungarian spices). Mom's recipe was simple, just hamburger, onions, crushed or diced tomatoes, cooked elbow macaroni, butter, salt and pepper. It sounds so plain but it's actually really good and filling. Mom usually served it with a gsrden salad and cheese toast. My sister makes it but adds Italian seasonings. I sometimes make it using a boxed Mac n cheese. It's comfort food for our family. Mom's is 91 years old now, I made her version of Hungarian Goulash the last time I visited her using plant based beef crumbles and some vegan "beef" base in place of hamburger because mom no longer eats beef. Mom liked it, she ate two big bowls. She said she'd forgotten about the recipe and hadn't fixed it in decades. Mom also didn't remember the Swiss Steak she used to fix about twice a month in the 1970s. I remember Swiss Steak being on the menu at many family style restaurants in the 1970s. That recipe was a way to make cheaper less tender cuts of meat be fork tender and served over rice or egg noodles it was delicious.
My mom made the same type of thing only she just called it goulash. Turns out it's the American version of the Hungarian dish. Though the vegan version sounds great. And just like Julie, I would add more vegetables. 🤣
My local diner still serves swiss steak. One of my favorite meals. So easy, too.
Mom made this recipe but called it different names depending on which starch she used.
If she used rice it was Goulash. With elbow macaroni it was Beefy Mac.
I'm going to make this for lunches for the next week. I think I'll cook the rice in chicken broth, and I will add diced peppers and mushrooms to the meat sauce. I like basic foods like this for lunches.
This is so familiar! I modified a porcupine ball recipe that is basically just this. I use a layer of uncooked rice (about 2 cups), 2 cans of diced tomatoes, 2 cans worth of beef broth, and then less than a pound of raw ground meat in bite size pieces, cover and bake for about an hour. The seasoning is crucial, it has to have seasoning salt, aka Lawry's. I have forgotten it, and it is just blah. No amount of salt, pepper, or powder gives the same results. It's weird. For variation, I can use rotel tomatoes and some chili powder. I also love to add green peppers, or those little sweet peppers. You could add italian seasoning, green beans or any frozen veggie. It makes a huge casserole dish of food, for about $4. It is so easy to make smaller or larger amounts. I use beef cubes or better than bouillon dissolved in hot water, which saves even more money. I have learned that washing the rice before assembling gives a better result. It is just layered in a casserole dish and takes about a minute to assemble. I am tempted to prep the meat and tomatoes separately like your recipe. But then I would have to dirty a bowl, and my method is all in the one baking dish. My kids love it. I add butter and parmesan to my bowl. My daughter adds a good melty cheese to hers. My son adds hot sauce. Icyw, the porcupine balls recipe was in a Paula Dean Cooking with Kids style cookbook.
I was watching a video of Paul Hollywood cooking a biryani. I had to come back to watch your video again to see if I remembered what you did correctly. Yup, biryani-ish dish.
Thank you.
Like you mentioned, we made that and stuffed it into green peppers topped with cheese.
mix the rice and meat sauce together then layer it with cabbage leaves like a lasagna
Yep we have this stuffed in a red bell peppers in a tomato soup. I could have this with Mexican corn chips and cheese on top.
I learn so much about the evolution of recipes from your channel! I share that knowledge with everyone! I love to cook and I happen to work in a supermarket stocking produce. i love to share recipes and cooking ideas with my customers! We have done a local cooking class emphasizing the use of produce.
This is great! Thank you, most especially, for the sky high grocery prices. No longer can cheese, bread, eggs, and milk and oils, butter, lard are inexpensive. No, sir. Those are all sky high. This, I thank you for your "recipes".
This looks like some good fall and winter comfort food. I think I will try this one day over the next few months.
It’s interesting. I grew up as the youngest (early boomer) in a family where my parents married at the beginning of the Great Depression. As farmers we grew & butchered our own meat (& veg) and had a big grinder that made ground meat out of all the scraps and less useful pieces of meat. However, I don’t remember my mother making anything but meatloaf from the ground meat. I remember a lot of stews but not a lot of casseroles. Maybe they celebrated the largess that was available by the time I was around by not returning to what had been necessary during the actual depression years. I certainly grew up with a very different cultural attitude towards food than most of my contemporaries and I know that attitude came out of the family history of hardship & necessity during those depression years.
This, or some variation of it, was pretty common for Saturday dinners growing up. I often had friends over, and we'd be out playing in the woods all afternoon, and you could feed a mess of hungry kids with it.
I have this cookbook! Some of the recipes are a hoot.
Scrambled hamburg ...As a kid my mom would cook up a pound of ground beef and then add a couple scrambled eggs to it, Simple spicing, with potatoes, a salad and bread...dinner
Made this today it was great.
This is near how my wife's family makes meatloaf. They don't add onions. They mix the meat, rice, and tomato sauce together and put it into a loaf pan, and that's pretty much it. I can't remember what all seasoning they use; I know it's not a lot of seasoning. But it's good. Usually requires at least two sides, because otherwise the loaf by itself is a boring meal.
My mom made something similar when I was growing up. Being Italian, she used sausage instead of beef.
Do enjoy the vintage recipes
I think growing up eating my grandmother's and mother's cooking, I learned to make and enjoy these types of recipes. Whatever is in the cupboard or fridge you cooked into something delicious!
The comments and the video together are s wholesome today. I feel comforted.
yup, cooked grnd beef mixed with cooked rice (meat and rice) add ketchup to your portion. also meat and beans-grnd beef cooked then mixed/heated with campbell’s pork and beans. both depression era pass downs from my mom’s side of family. my dad couldnt handle the meat and beans, said it looked too much like dog food. he was right, it looked the old Gravy Train commercial, but i was a hungry kid so didnt matter to me.
Like the 1930:s. Thanks for sharing.
I love that you had stewed tomatoes and went with it. That's exactly what a 30's housewife would have done. The spirit of following a recipe, for sure! Love this show.❤
A recipe and a history lesson 😊. Love this channel.
Yall so cute!❤
Sounds tasty, I'd serve it with green beans i think, and maybe corn as Julie suggests