I have to tell you how much you've inspired this 63 y.o. to revisit recipes of the past. I ordered ( and received yesterday) the Betty Crocker Cooky Book, and have prepared 4 cookie dough concoctions today. My feet and back hurt, but my oh, my, Anna, my kitchen smells like Christmas!😊 Many thanks for your inspiration. Incidentally, I'm a big casserole fan; particularly using up leftovers.
@@cooking_the_books I’m sure we’ll all have a look at that. We were just planning our Christmas cookie (or “cooky”) baking this weekend, with several Cooky Book recipes on the agenda. 😀
For some reason, this triggered a memory of my mother's scalloped potatoes with shrimp. Mother also used thinly slice white or yellow onion in her scalloped potatoes, and often thinly sliced celery as well. To do a one dish meal, she'd get the tiny frozen salad shrimp, they are about as big as the end of your pinky finger. She'd sprinkle them between the layers, and end on top with the potatoes. It was a favorite of mine when I was a kid. I think it was the sweetness of the shrimp and the creaminess of the potatoes.
My mother never made an official Christmas dinner. We kids were fine with a sandwich or toast and filling up on all the cookies she'd baked and hoarded since T-giving! When my kids were young we had guests and buffet supper on Christmas Eve so on the 25th it was very lay-back and we had leftovers. Have a wonderful Thanksgiving!
Ok, I already made a comment, but I have to share this. I’ve seen on UA-cam how to keep potatoes from going bad. Take a cardboard box, line bottom with newspaper. Add ONE layer of potatoes, top with newspaper, one layer of potatoes and so on with newspaper on top to keep them dark. Keep box in a cool dark area. They say the potatoes will last for months! It’s kind of like my great Aunt’s root cellar which was a door in the kitchen floor of her old farmhouse back in the day. Her farm grown potatoes were kept dry and in the dark, and they lasted her all winter.
Get a cut-resistant glove that protects your hand when using a mandoline slicer. It just takes one little slip and vegetables can slip even with a guard. I was given 13 of these Culinary Arts Institute booklets dated 1940-1942 when my S-I-L's mother passed away. I have #1, 2, 7, 11-16, 19 & 20 (a Menu book using recipes out of the previous books), 36 & 121. They are very interesting, especially for that time period. They didn't have the cute drawings, just black & white photos of the food (not very appetizing).
On that first recipe (I know you were following the recipe) I think I would layer in white sauce with the other layers. Better idea that you had to just mix it all together. By the way I really like it when you show us the recipe!! Hope you have a good week.. from Southern California 🌴
You turning to the camera while crafting made me think about TV commercials. I giggled a bit, thank you. I love all your bowls, fun to see stuff like that. Just about all mine are antique usable bowls and measuring cups, which I also like yours. I do have more than one set of measuring cups as I always need a clean one right away. I got rid of my mandolin, not taking the risk.
What about a no cookbook family favorites episode. Your favs and how your family makes them. I realize this is about vintage cookbook channel but id love to see maybe just 1?? 🥺🥺🥺🤞💖
@cooking_the_books thanks! I don't believe I saw that one. Do it again! In the meantime I'll go watch that one. Love your channel. Also vintage recipes and books. Have a great night. Today's video was great.
Oh wow, scalloped potatoes really bring me back! I actually preferred the potatoes on the slightly less soft side, as that recipe's cook time would create, that was more common back in the day
Christmas brunch for my family was HUGE and the highlight was the massive Belgian waffles my grandma always made! As a kid, opening Christmas presents early morning almost came second to the waffles bigger than my head with whip cream and chocolate chips and strawberries…almost. 😂
Growing up I didn't know their was anything but canned mushrooms. Imagine my delight going to a restaurant in my late teens and seeing stuffed mushroom caps! 😅 Thanks Anna🎉
I wonder if you could maybe do a video w some tips around cooking. Like the basic tools you'd recommend to any home cook basic pantry staples you always have etc or maybe some tips how to make certain meals work or improve them 😅
We are going to a restaurant for Thanksgiving dinner and our company is leaving Friday. We leave on Monday for vacation. No turkey leftovers for us. I’m really bummed about this. Hope everyone has a great and safe Thanksgiving holiday.
My husband and I leave the Monday after Thanksgiving for vacation as well, so we decided to do our dinner when we get home. Even though it’s just the two of us, we still like a big, traditional turkey dinner with all the sides that we eat for days, lol. Turkey’s in the freezer just waiting for our return!
Absolutely the crockpot for potato recipes. I've often used leftover ham, sausage, onions and potatoes about to go, leftover sour cream, cheese etc. I'm a senior and live alone, and it can take me awhile to work through a small bag of potatoes. I still love my crockpot and do old school granny style cooking for myself. I make smaller potato casseroles are good for breakfast, lunch or dinner. Mom did scalloped potatoes the old way, but I confess I don't use most of the recipes that used to be in my recipe box from back in those days when we got together to cook. The old folks are gone, and what's left of my family doesn't care to get together much anymore, sadly, but I'm frankly relieved about that. I do treasure wonderful memories of the good old days, though.
Anna, I make my scalloped potatoes using the recipe out of the 1969 Betty Crocker big red cookbook, and the recipe calls for a white sauce layered with very thin sliced raw potatoes and onion (I used green onions to appease my husband), and it is very rich and delicious. I really like this recipe, and I really like your videos!
These recipes look delicious! ❤ and of course I always love checking out your dishes. They always remind me of my mom’s house because she owns a lot of them.
The scalloped potatoes are my mom’s tried and true Sunday recipe. The ingredients are exactly the same (minus the ham) and with the flour sprinkled and pats of butter on each layer. Mom’s version of this will be on our Thanksgiving table with ham this Thursday. Thanks for including this!
Insanely cute illustrations, I so love getting to see those and kind of a page-thru you do, I never tire of this! It’s great! 😃 The recipes - fascinating! Familiar in many ways, very midwestern, but then the ingredients and assembly different than I’ve ever seen, so interesting! Every one of these looked good! That turkey and rice with the olives! I’d never have thought of olives in an old-school casserole. The hash with tomatoes and melted cheese? Never saw the tomatoes and cheese coming - yum! And the ground ham and the flour coated potatoes, I’ve never seen either of those methods. I’m a household of one now, and I miss things like casseroles. Your channel is always a good reminder I can cut recipe sizes even farther and still have a nice casserole, or make a few small casseroles (up to a certain point in prep) and then freeze them. Your channel is always a joy and helpful, and sometimes a fantastic trip down memory lane. But these were like some recipe archeology you did, finding the lost recipe scrolls! Thanks so much for all your work and sharing these with us! I could taste every one of these! And yes! I vote yes I want to see the special recipes you have that are yours too! Thank you, Anna! 🙂✨
So delicious in rice. My husband hates mushrooms, so haven't made this in years, but save the drained mushroom water and measure it out, then add water to just under the amount you need for the rice (a little under because the mushrooms hold water). Pour into a saucepan with salt and butter, bring to a boil, then add your mushrooms and rice. Comes out so well!
Those different-colored sweet peppers come in so handy when you want to arts-ify plain ol' hash browns into celebratory Potatoes O'Brien. We're very accustomed to seeing them made with green peppers, but using the yellow-orange-red pepper combo turns the dish into a fall extravaganza, and of course you need both red and green peppers if you're serving O'Briens for Christmas breakfast. The real coup, however, is if you can somehow locate a purple sweet pepper around February (or, buy one whenever you DO see it, dice it, and dry the dices for use in February, although you will probably lose some color vibrancy) -- Potatoes O'Brien made with yellow, green, and purple peppers is a real show-stopper for a Mardi Gras "Eat, drink, and be merry, for tomorrow you Lent" celebration buffet. (Just don't anybody throw any of those plastic beads in the chafing dish!)
I'm going to try the Turkey casserole. I think I would love that. Yes, I might tweak it a little. I wouldn't layer it either. Looked so good. I love the olives in it too.
Feeling nostalgic after watching old family movies and seeing my Mom's and Grandma's kitchens. Fun to revisit this kind of cooking. Thank you so much.❤🦃
Every time I have cooked scalloped potatoes I have partially boiled them first. It helps to cut back on the oven time. Whenever I follow the recipe exactly and use raw potatoes it never turns out right. I like well cooked potatoes as well.
Thank you for all you do for us out here in You Tube land. We appreciate all your hard work! Does your husband appreciate your cooking? Enquiring minds want to know. Happy Thanksgiving 🍁🦃🍽
Yes, please! I would love another video on scalloped potatoes! Also, if you have any good recipes for homemade mac-n-cheese and peppermint bark, I would love to see videos for those too because I have looked online for recipes for all three and haven't found any that I have wanted to try yet. 😊
Great recipes, thank you! My mom taught me that "tight fitting lid" means to use tight foil and the lid to keep moisture from escaping...which may be a contributing factor to the potatoes not cooking through. Going to have to try that olive rice for sure. Happy holidays
Good on ya for the mandolin warning. I'm a culinary professional, and one year, I was all miss boss about not using safety gear, and ended up in the hospital with an entire side of my thumb removed. I still have the trophy scar. Listen to Anna, everyone!!
Strangely, I had pretty much forgotten about scalloped potatoes! Good thing I watched this video, we’ve got a 50 lb. bag of ‘chef’ (maybe a Quebec thing? We live in Vermont 1.5 miles from the border) potatoes to get through. Tonight’s dinner will be very similar to the turkey and rice recipe but using chicken, and I will be making scalloped potatoes on Wednesday, (can’t change Taco Tuesday) but not sure what else to serve with. Will have to think on that! Thanks for ideas!❤❤
Love that illustration of the fox and his bag of goodies!!!! I am always looking for extra rice recipes because I love Chinese takeout. The turkey hash would be yummy without turkey. We are not turkey fans here. But never fear. We love chicken. Mustard on tomatoes? Meh. But cheddar? Yes, please! That ham scalloped potatoes looks spectacular! I agree, potatoes need to be soft. Have a wonderful Thanksgiving! 🎉🦃
We are having ribs and brisket for thanksgiving served on my Halloween table, lol. Something different this year :) Christmas is almost always Thai beef salad, baguette and butter and a fancy cake. Mostly because the salad and bread part of dinner takes 20 minutes start to finish! It should be a holiday for me too, right? Your recipes today look pretty tasty! I’m tempted to try the hash…
I have a huge collection of the Culinary Arts booklets. I think I have tried to cook from a couple of them over the years. I have to get them really organized. They are in a plastic box in my basement. I do not have the whole set but I have problably 50-70% of them, most in decent shape, some in terrible shape. Yes, they are written strangely. Hard to understand sometimes.
I don't have that cookbook but I have the Lunch Box one and also a casserole book from Good Housekeeping from 1958. I actually have about 18 from the Good Housekeeping series. They look very similar in size and graphics/fonts as the Culinary Institute ones. I'm sure you have some of the Good Housekeeping ones as well. I love 50's cookbooks and cooking pamphlets so I'm always hitting antique/vintage stores to look for more.
So I am an Army brat. My dad learned from a neighbor's maid how to make tamales. He was not a fan of turkey, so for years, he would pick the turkey on Friday and make tamales for us with allllll the leftover turkey. It was delish and I am not sad about it, except he is gone and we don't get them anymore.
I love a good casserole!! These are some great recipes, I would like to try the scalloped potatoes, yumm!! Everything looks delish. Happy Thanksgiving Anna! PS: I will be making the Cranberry Cobbler I made last year from one of the videos you filmed, the one about Thanksgiving Desserts. Once again I will be subbing apples for the peaches. It was a big hit!
I also abhor underdone potatoes. Years ago, I read a recipe where you cook the slices in just enough milk to cover until almost done, then make a thin white sauce with the starchy milk and pour it back on top of the potatoes. Now, no matter what the other components are, I always do that first.
Whoa when you said blanch and sliver your own almonds it blew my mind, like can people actually do that themselves?? So I went and looked up a video on how to do it and holy crap people in the 50s must have had a LOT more patience than I ever would! 😂
Anna, I cannot wait to try these casseroles, especially the scalloped potatoes with ham as we utilize ham at Thanksgiving since my Family likes it more. Definitely would love to see a video of your potato dishes & whatever else you gave up your sleeve! Happy Thanksgiving 🦃🍁🍽, Hugs Anita3kids
@@cooking_the_books I KNOW you can commiserate with me… A Pyrex (vintage I believe) broke Thanksgiving Eve … a 1 Qt Square casserole dish with “veggies” on it 😭 Can’t recall the name.
Oh good grief! Blanch and slice your almonds? I wouldn’t be done assembling the casserole until Valentine’s Day. How do you blanch almonds, anyway? Surprised the recipe didn’t call for you to pick olives off the tree, brine them, and stuff with pimentos which were grown in your garden. 😂 anyhoo, mixing those hard earned almonds with buttered bread crumbs makes me forgive them because that sounds really good. Have a Happy Thanksgiving Anna! 🦃
My youngest is not a fan of turkey, but hash is a favorite, we cooked the turkey early, and she cut up the leftovers to freeze today, and we're having hash tomorrow. Is good with chicken too, especially if you can get a cheap rotisserie chicken.
This is probably beside the point, Anna, but where did you get the yellow hotpad you used under the dish with turkey hash in it? 😊 It's so cute. Thanks for the great leftover ideas!
It was a gift from a friend a few years ago. She picked up 2 of them at a local shop that sells handmade goods. I love using them, and they're perfect for my videos because each side is a different fabric. I think the yellow is my favorite!
Like the idea of ground ham in the potato dish. 10 Lbs bag of potatoes, think we've all done that. Adding MSG to everything, went away for a while and came back in the 1970s with Accent (tm). It has it's place. But now it's in everything. Snacks, salad dressing, flavored cream cheese. Too much of that flat salt flavor. Cute little cookbook. Happy Thanksgiving!
Old ovens were generally smaller than today and had fewer racks. So might have held their heat longer and the food might have been cooked on a lower rack. There was a whole discussion about this on reddit because they couldn’t get Grandma’s chocolate pie to set. Turned out that while the recipe quit working when Grandma passed it was also when they started baking it in a newer bigger oven.
I was surprised when you poured all the milk in when making the white sauce, as my grandmothers taught me to blend it in slowly to avoid lumps. Your method is a lot quicker!! In the first dish, I’d probably omit the olives, maybe sub in some green chilis, and then use pepitas instead of the almonds. I truly enjoy your channel. Thank you!
Agree with the mandoline safety comment 100%!!! I cut myself not once, but twice...in the same slicing session, of course not using the guard. After that, I decided never again, guard or no guard...😅
@@Katy32344It is. The history of how it became public enemy #1 is pretty interesting. Should never have happened, but the media pounced on an opinion piece in one of the Med Journals, Lancet if I remember correctly, and the pre-facebook misinformation- partial information rumor mill ran with it. Pay attention to what you had it in and start looking at those foods as the culprit. True testing reveals lots of strange things.
@@Katy32344 True allergic reactions to monosodium glutamate (MSG) are extremely rare. MSG is a naturally occurring substance in many foods, such as tomatoes and cheese, and the body metabolizes it like any other glutamate. However, some individuals may experience sensitivity or adverse symptoms after consuming large amounts of MSG, such as headaches, flushing, or nausea-a condition often called "MSG Symptom Complex." Scientific research has not found consistent evidence linking these symptoms to MSG consumption under normal dietary levels. Most adverse reactions are anecdotal, and double-blind studies often fail to replicate symptoms when participants don't know whether they've consumed MSG. If someone believes they are sensitive to MSG, it is best to consult a healthcare professional for personalized advice.
Please listen to Anna and use the hand guard if you use a mandolin slicer. I was slicing cucumbers and didn't use it and accidentally cut part of my knuckle off. I had to end up seeing a hand and plastic surgeon to get a skin graft. She speaks the truth.
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Folks, can we just take a moment to notice just how gosh darn adorable our Anna looks today??? 😍 Beautiful
I noticed, too!
You are so kind 😊
Too true! ✨
The anesthesia has finally cleared. It really makes a difference. Glad to see it Anna.
So cute
I have to tell you how much you've inspired this 63 y.o. to revisit recipes of the past. I ordered ( and received yesterday) the Betty Crocker Cooky Book, and have prepared 4 cookie dough concoctions today. My feet and back hurt, but my oh, my, Anna, my kitchen smells like Christmas!😊
Many thanks for your inspiration. Incidentally, I'm a big casserole fan; particularly using up leftovers.
The Cooky Book is a standard here; everyone in the family has their own copy!
This makes my heart so happy! There will be a Cooky Book video coming very soon. 😊
@@cooking_the_books I’m sure we’ll all have a look at that. We were just planning our Christmas cookie (or “cooky”) baking this weekend, with several Cooky Book recipes on the agenda. 😀
For some reason, this triggered a memory of my mother's scalloped potatoes with shrimp. Mother also used thinly slice white or yellow onion in her scalloped potatoes, and often thinly sliced celery as well. To do a one dish meal, she'd get the tiny frozen salad shrimp, they are about as big as the end of your pinky finger. She'd sprinkle them between the layers, and end on top with the potatoes. It was a favorite of mine when I was a kid. I think it was the sweetness of the shrimp and the creaminess of the potatoes.
Omg, this is a great idea and sounds delicious! 🙂✨
That sounds amazing, yum!
trying that this week
Who doesn’t love a good casserole? Thanks for sharing
Thank you for watching Sherry!
As far as I’m concerned, you can add all the olives and mushrooms you want! They make a world of difference! 😸
My Mom used half wild rice in this.
My mother never made an official Christmas dinner. We kids were fine with a sandwich or toast and filling up on all the cookies she'd baked and hoarded since T-giving! When my kids were young we had guests and buffet supper on Christmas Eve so on the 25th it was very lay-back and we had leftovers. Have a wonderful Thanksgiving!
Ok, I already made a comment, but I have to share this. I’ve seen on UA-cam how to keep potatoes from going bad. Take a cardboard box, line bottom with newspaper. Add ONE layer of potatoes, top with newspaper, one layer of potatoes and so on with newspaper on top to keep them dark. Keep box in a cool dark area. They say the potatoes will last for months! It’s kind of like my great Aunt’s root cellar which was a door in the kitchen floor of her old farmhouse back in the day. Her farm grown potatoes were kept dry and in the dark, and they lasted her all winter.
Hard part would be finding newspapers 🥰
@ that is the truth! I haven’t gotten a daily paper in years. My parents still get the paper.
Get a cut-resistant glove that protects your hand when using a mandoline slicer. It just takes one little slip and vegetables can slip even with a guard. I was given 13 of these Culinary Arts Institute booklets dated 1940-1942 when my S-I-L's mother passed away. I have #1, 2, 7, 11-16, 19 & 20 (a Menu book using recipes out of the previous books), 36 & 121. They are very interesting, especially for that time period. They didn't have the cute drawings, just black & white photos of the food (not very appetizing).
That blue blouse really shows off your eyes.
Thank you! It's a favorite. It recently went on clearance so I purchased 2 more! 😂
On that first recipe (I know you were following the recipe) I think I would layer in white sauce with the other layers. Better idea that you had to just mix it all together. By the way I really like it when you show us the recipe!! Hope you have a good week.. from Southern California 🌴
I feel I need some 1 qt. casserole dishes in my life
I thought the same.
You turning to the camera while crafting made me think about TV commercials. I giggled a bit, thank you. I love all your bowls, fun to see stuff like that. Just about all mine are antique usable bowls and measuring cups, which I also like yours. I do have more than one set of measuring cups as I always need a clean one right away. I got rid of my mandolin, not taking the risk.
What about a no cookbook family favorites episode. Your favs and how your family makes them. I realize this is about vintage cookbook channel but id love to see maybe just 1?? 🥺🥺🥺🤞💖
Christmas these are a few of my favorite things holiday special kind of thing? I'd be so interested to see it!
Hi there! I actually did a video like that a few months back: ua-cam.com/video/gG7d9eUGDj0/v-deo.html
I did a holiday version last year too! ua-cam.com/video/49N_WlPFTQY/v-deo.html
@cooking_the_books thanks! I don't believe I saw that one. Do it again! In the meantime I'll go watch that one. Love your channel. Also vintage recipes and books. Have a great night. Today's video was great.
@@cooking_the_booksooh I missed that one I think
Have to catch that one up. 😁
I love that series of cookbooks! I write all the ingredients in a separate list - just so I don't get any surprises.
Turkey rice casserole is my absolute favorite "leftovers" recipe!! I lost my Mom's recipe.
Many thanks, Anna!
We make snowman pancakes with sausage arms on Christmas. :)
That’s such a fun idea! ⛄
@@Notable2Nikki those sound so cute!
Oh wow, scalloped potatoes really bring me back! I actually preferred the potatoes on the slightly less soft side, as that recipe's cook time would create, that was more common back in the day
Christmas brunch for my family was HUGE and the highlight was the massive Belgian waffles my grandma always made! As a kid, opening Christmas presents early morning almost came second to the waffles bigger than my head with whip cream and chocolate chips and strawberries…almost. 😂
TY for the ham leftovers recipe. Some of us prefer it to turkey. Happy early Thanksgiving Anna!!
I'm glad you like it! Happy Thanksgiving to you too! 😊
Yep, I'll take chicken or ham any day of the week over turkey.
Yes I would really love to see your scalloped potatoes or whatever of that type I also like very well cooked soft potatoes.
I love the art in those cookbooks!
Me too! The illustrations are so charming. 😊
Growing up I didn't know their was anything but canned mushrooms. Imagine my delight going to a restaurant in my late teens and seeing stuffed mushroom caps! 😅 Thanks Anna🎉
Yes a special recipe episode would be AWESOME!!
I wonder if you could maybe do a video w some tips around cooking. Like the basic tools you'd recommend to any home cook basic pantry staples you always have etc or maybe some tips how to make certain meals work or improve them 😅
Love that denim shirt on her.
We are going to a restaurant for Thanksgiving dinner and our company is leaving Friday. We leave on Monday for vacation. No turkey leftovers for us. I’m really bummed about this. Hope everyone has a great and safe Thanksgiving holiday.
They sell turkey through the season. Do Thanksgiving when you get home from vacation.
My husband and I leave the Monday after Thanksgiving for vacation as well, so we decided to do our dinner when we get home. Even though it’s just the two of us, we still like a big, traditional turkey dinner with all the sides that we eat for days, lol. Turkey’s in the freezer just waiting for our return!
I cannot recommend the Starfrit pump’n’slice enough. SO much safer than a Mandoline. Best $30 I ever spent.
I love that shirt. The cut of it looks so nice on her.
Yup…Accent (msg) was a staple spice I think cause in 60’s and 70s I remember my Mom using it on everything!
That reminds me of the Joy of Cooking. The first time I opened I had to stare for a second to understand how the recipes were written 🤣
The ham and potato might work well in a crockpot.
I always par cook the potatoes slices in milk or cream then assemble.
Absolutely the crockpot for potato recipes. I've often used leftover ham, sausage, onions and potatoes about to go, leftover sour cream, cheese etc. I'm a senior and live alone, and it can take me awhile to work through a small bag of potatoes. I still love my crockpot and do old school granny style cooking for myself. I make smaller potato casseroles are good for breakfast, lunch or dinner. Mom did scalloped potatoes the old way, but I confess I don't use most of the recipes that used to be in my recipe box from back in those days when we got together to cook. The old folks are gone, and what's left of my family doesn't care to get together much anymore, sadly, but I'm frankly relieved about that. I do treasure wonderful memories of the good old days, though.
Anna, I make my scalloped potatoes using the recipe out of the 1969 Betty Crocker big red cookbook, and the recipe calls for a white sauce layered with very thin sliced raw potatoes and onion (I used green onions to appease my husband), and it is very rich and delicious. I really like this recipe, and I really like your videos!
These recipes look delicious! ❤ and of course I always love checking out your dishes. They always remind me of my mom’s house because she owns a lot of them.
Hey! I couldn't help but notice you also have the "Life on Svalbard" book! LOVE Cecilia! Great book! 🙂
We watch every Sunday! 😊
@@cooking_the_books Me, too! I even go back and watch other episodes as I just can't seem to get enough of her videos! So relaxing and fun!
The scalloped potatoes are my mom’s tried and true Sunday recipe. The ingredients are exactly the same (minus the ham) and with the flour sprinkled and pats of butter on each layer. Mom’s version of this will be on our Thanksgiving table with ham this Thursday. Thanks for including this!
The Muppet Show Book! 😊
That cookbook was given to me used from aunt. Thats a long time ago. The young me gave it away. Thanks for bringing back a nice memory
Insanely cute illustrations, I so love getting to see those and kind of a page-thru you do, I never tire of this! It’s great! 😃
The recipes - fascinating! Familiar in many ways, very midwestern, but then the ingredients and assembly different than I’ve ever seen, so interesting!
Every one of these looked good! That turkey and rice with the olives! I’d never have thought of olives in an old-school casserole. The hash with tomatoes and melted cheese? Never saw the tomatoes and cheese coming - yum! And the ground ham and the flour coated potatoes, I’ve never seen either of those methods.
I’m a household of one now, and I miss things like casseroles. Your channel is always a good reminder I can cut recipe sizes even farther and still have a nice casserole, or make a few small casseroles (up to a certain point in prep) and then freeze them.
Your channel is always a joy and helpful, and sometimes a fantastic trip down memory lane. But these were like some recipe archeology you did, finding the lost recipe scrolls! Thanks so much for all your work and sharing these with us! I could taste every one of these!
And yes! I vote yes I want to see the special recipes you have that are yours too!
Thank you, Anna! 🙂✨
A Christmas brunch video sounds great! Really brunch anytime of year is probably my favorite meal 😊
Canned mushrooms just hit different. I love them and just used them tonight. I also prefer them on pizza. Never apologize for canned mushrooms!
So delicious in rice. My husband hates mushrooms, so haven't made this in years, but save the drained mushroom water and measure it out, then add water to just under the amount you need for the rice (a little under because the mushrooms hold water). Pour into a saucepan with salt and butter, bring to a boil, then add your mushrooms and rice. Comes out so well!
@kikihammond5326 that sounds so good. I'll have to try it!
@@kikihammond5326this is such a great idea! Thank you! 🙂✨
@@kikihammond5326great tip!
@@mimispapercrafting I absolutely agree with canned mushrooms on pizza👍👍👍👍
I swear, this food sings to my soul in a way that Asian/Latin fusion, trendy here in California, never will.
I just adore you and the way you cook through these vintage books!!!! I hope you have a beautiful Thanksgiving ❤
Those different-colored sweet peppers come in so handy when you want to arts-ify plain ol' hash browns into celebratory Potatoes O'Brien. We're very accustomed to seeing them made with green peppers, but using the yellow-orange-red pepper combo turns the dish into a fall extravaganza, and of course you need both red and green peppers if you're serving O'Briens for Christmas breakfast. The real coup, however, is if you can somehow locate a purple sweet pepper around February (or, buy one whenever you DO see it, dice it, and dry the dices for use in February, although you will probably lose some color vibrancy) -- Potatoes O'Brien made with yellow, green, and purple peppers is a real show-stopper for a Mardi Gras "Eat, drink, and be merry, for tomorrow you Lent" celebration buffet. (Just don't anybody throw any of those plastic beads in the chafing dish!)
I'm going to try the Turkey casserole. I think I would love that. Yes, I might tweak it a little. I wouldn't layer it either. Looked so good. I love the olives in it too.
Feeling nostalgic after watching old family movies and seeing my Mom's and Grandma's kitchens. Fun to revisit this kind of cooking. Thank you so much.❤🦃
I love all of your videos and the insight you give to the recipes. Thank you for all you do :)
More great recipes! I always make white sauce in the microwave; I have a better outcome. Happy Thanksgiving Anna and everyone! 🦃
Happy Thanksgiving to you too! 😊
Every time I have cooked scalloped potatoes I have partially boiled them first. It helps to cut back on the oven time. Whenever I follow the recipe exactly and use raw potatoes it never turns out right. I like well cooked potatoes as well.
You can also put them in the microwave for about 4 minutes, but precooked potatoes are easier, and delicious. Thanks Anna, glad you are doing better.
Thank you for all you do for us out here in You Tube land. We appreciate all your hard work! Does your husband appreciate your cooking? Enquiring minds want to know.
Happy Thanksgiving 🍁🦃🍽
Yes, please! I would love another video on scalloped potatoes! Also, if you have any good recipes for homemade mac-n-cheese and peppermint bark, I would love to see videos for those too because I have looked online for recipes for all three and haven't found any that I have wanted to try yet. 😊
All of these looks delicious
Great recipes, thank you! My mom taught me that "tight fitting lid" means to use tight foil and the lid to keep moisture from escaping...which may be a contributing factor to the potatoes not cooking through. Going to have to try that olive rice for sure. Happy holidays
I must try the turkey rice casserole. Yummy
Anna that apron is SO CUTE! Thanks for the leftover inspo, I'm gonna need it next week for sure!
Good on ya for the mandolin warning. I'm a culinary professional, and one year, I was all miss boss about not using safety gear, and ended up in the hospital with an entire side of my thumb removed. I still have the trophy scar. Listen to Anna, everyone!!
Strangely, I had pretty much forgotten about scalloped potatoes! Good thing I watched this video, we’ve got a 50 lb. bag of ‘chef’ (maybe a Quebec thing? We live in Vermont 1.5 miles from the border) potatoes to get through. Tonight’s dinner will be very similar to the turkey and rice recipe but using chicken, and I will be making scalloped potatoes on Wednesday, (can’t change Taco Tuesday) but not sure what else to serve with. Will have to think on that! Thanks for ideas!❤❤
Love that illustration of the fox and his bag of goodies!!!!
I am always looking for extra rice recipes because I love Chinese takeout.
The turkey hash would be yummy without turkey. We are not turkey fans here. But never fear. We love chicken. Mustard on tomatoes? Meh. But cheddar? Yes, please!
That ham scalloped potatoes looks spectacular! I agree, potatoes need to be soft.
Have a wonderful Thanksgiving! 🎉🦃
We are having ribs and brisket for thanksgiving served on my Halloween table, lol. Something different this year :) Christmas is almost always Thai beef salad, baguette and butter and a fancy cake. Mostly because the salad and bread part of dinner takes 20 minutes start to finish! It should be a holiday for me too, right? Your recipes today look pretty tasty! I’m tempted to try the hash…
Yum, those meals sound really good, who needs turkey!
Actually had a houseful of people this weekend. Made 5 pounds of scalloped potatoes. They were a hit.
I have a huge collection of the Culinary Arts booklets. I think I have tried to cook from a couple of them over the years. I have to get them really organized. They are in a plastic box in my basement. I do not have the whole set but I have problably 50-70% of them, most in decent shape, some in terrible shape. Yes, they are written strangely. Hard to understand sometimes.
I don't have that cookbook but I have the Lunch Box one and also a casserole book from Good Housekeeping from 1958. I actually have about 18 from the Good Housekeeping series. They look very similar in size and graphics/fonts as the Culinary Institute ones. I'm sure you have some of the Good Housekeeping ones as well. I love 50's cookbooks and cooking pamphlets so I'm always hitting antique/vintage stores to look for more.
Yeah, I would just mix all that together. That topping sounds amazing.
Can you do a video with vintage vegetarian options? I'd love to see it!
So I am an Army brat. My dad learned from a neighbor's maid how to make tamales. He was not a fan of turkey, so for years, he would pick the turkey on Friday and make tamales for us with allllll the leftover turkey. It was delish and I am not sad about it, except he is gone and we don't get them anymore.
I love a good casserole!! These are some great recipes, I would like to try the scalloped potatoes, yumm!! Everything looks delish. Happy Thanksgiving Anna! PS: I will be making the Cranberry Cobbler I made last year from one of the videos you filmed, the one about Thanksgiving Desserts. Once again I will be subbing apples for the peaches. It was a big hit!
Thanks so much for sharing ❤
I'm glad you enjoyed it!
I also abhor underdone potatoes. Years ago, I read a recipe where you cook the slices in just enough milk to cover until almost done, then make a thin white sauce with the starchy milk and pour it back on top of the potatoes. Now, no matter what the other components are, I always do that first.
Whoa when you said blanch and sliver your own almonds it blew my mind, like can people actually do that themselves?? So I went and looked up a video on how to do it and holy crap people in the 50s must have had a LOT more patience than I ever would! 😂
Happy Thanksgiving, Anna! You look so cute in your video today!
Anna, I cannot wait to try these casseroles, especially the scalloped potatoes with ham as we utilize ham at Thanksgiving since my Family likes it more. Definitely would love to see a video of your potato dishes & whatever else you gave up your sleeve! Happy Thanksgiving 🦃🍁🍽, Hugs Anita3kids
Thanks for the great suggestion! Happy Thanksgiving to you!
@@cooking_the_books I KNOW you can commiserate with me… A Pyrex (vintage I believe) broke Thanksgiving Eve … a 1 Qt Square casserole dish with “veggies” on it 😭 Can’t recall the name.
I like the Muppet Show book in your bookshelf.
All of these actually looks really good! Maybe the potato recipe used a different type of potato. Some cook faster than others. 🤷♀️
Oh good grief! Blanch and slice your almonds? I wouldn’t be done assembling the casserole until Valentine’s Day. How do you blanch almonds, anyway? Surprised the recipe didn’t call for you to pick olives off the tree, brine them, and stuff with pimentos which were grown in your garden. 😂 anyhoo, mixing those hard earned almonds with buttered bread crumbs makes me forgive them because that sounds really good. Have a Happy Thanksgiving Anna! 🦃
My youngest is not a fan of turkey, but hash is a favorite, we cooked the turkey early, and she cut up the leftovers to freeze today, and we're having hash tomorrow. Is good with chicken too, especially if you can get a cheap rotisserie chicken.
I have a theory ovens in the 1950s ran hotter. Also I would cook the scalloped potatoes covered for at least an hour then remove. Great video
Have you made a recipe that was just Terrible? That you would never make again? Just wondering. Thanks, I love your channel.
I have definitely made a couple of things that just weren't for me. The "Ring Around the Tuna" gelatin mold comes to mind. 😂
This is probably beside the point, Anna, but where did you get the yellow hotpad you used under the dish with turkey hash in it? 😊 It's so cute. Thanks for the great leftover ideas!
It was a gift from a friend a few years ago. She picked up 2 of them at a local shop that sells handmade goods. I love using them, and they're perfect for my videos because each side is a different fabric. I think the yellow is my favorite!
Yes please share.
Wow these all look amazing! Yea share all the recipes please! Happy Thanksgiving!
Another great video! Thank you, Anna. 🎉 Happy Thanksgiving to you and your family
Happy Thanksgiving to you as well!
thanks!!!!!!
Like the idea of ground ham in the potato dish. 10 Lbs bag of potatoes, think we've all done that. Adding MSG to everything, went away for a while and came back in the 1970s with Accent (tm). It has it's place. But now it's in everything. Snacks, salad dressing, flavored cream cheese. Too much of that flat salt flavor. Cute little cookbook. Happy Thanksgiving!
❤ love all of your videos ❤
I want to see that Muppet Show book. 😊
Im not a firm potato person so I understand, I swear I can smell the cook book.lol
Old ovens were generally smaller than today and had fewer racks. So might have held their heat longer and the food might have been cooked on a lower rack. There was a whole discussion about this on reddit because they couldn’t get Grandma’s chocolate pie to set. Turned out that while the recipe quit working when Grandma passed it was also when they started baking it in a newer bigger oven.
I was surprised when you poured all the milk in when making the white sauce, as my grandmothers taught me to blend it in slowly to avoid lumps. Your method is a lot quicker!! In the first dish, I’d probably omit the olives, maybe sub in some green chilis, and then use pepitas instead of the almonds. I truly enjoy your channel. Thank you!
Pouring all the milk in at once vs. adding it slowly has been hotly debated in my comments in the past! 😂
I’ve been dumping milk since 1980 and have never had a problem with lumps. If your butter and flour are already well combined it should be fine.
When I make a scalloped potato recipe I par cook the potatoes then slice and go on with the rest of the recipe
Agree with the mandoline safety comment 100%!!! I cut myself not once, but twice...in the same slicing session, of course not using the guard. After that, I decided never again, guard or no guard...😅
There is no way that second recipe wasn't going to be fantastic.
Anna, do you make your own breadcrumbs or use store bought?
Both! Sometimes if I have leftover bread I'll dry out the slices and then blend them up in my food processor. Store bought is also fine though!
The fox!❤
I’ve never cooked using MSG. What type of flavor does it add? Is there any downside to leaving it out? Or is there some substitution you suggest?
@4:01 let's be honest - more olives the better!
This might sound silly, but i never knew home cooks used MSG. Im allergic, sadly.
Just don’t use it. It will still be good 🙂
It occurs naturally in a lot of foods, are you unable to eat those? I've always wondered about that
@jamiesalg3977 I have a few foods that cause me problems, also, but I never thought it could be the same thing! I wonder if it is?
@@Katy32344It is. The history of how it became public enemy #1 is pretty interesting. Should never have happened, but the media pounced on an opinion piece in one of the Med Journals, Lancet if I remember correctly, and the pre-facebook misinformation- partial information rumor mill ran with it. Pay attention to what you had it in and start looking at those foods as the culprit. True testing reveals lots of strange things.
@@Katy32344
True allergic reactions to monosodium glutamate (MSG) are extremely rare. MSG is a naturally occurring substance in many foods, such as tomatoes and cheese, and the body metabolizes it like any other glutamate. However, some individuals may experience sensitivity or adverse symptoms after consuming large amounts of MSG, such as headaches, flushing, or nausea-a condition often called "MSG Symptom Complex."
Scientific research has not found consistent evidence linking these symptoms to MSG consumption under normal dietary levels. Most adverse reactions are anecdotal, and double-blind studies often fail to replicate symptoms when participants don't know whether they've consumed MSG. If someone believes they are sensitive to MSG, it is best to consult a healthcare professional for personalized advice.
I wonder. Could you maybe parboil the potato slices first? That might cut down on the bake time and you can use that same pan to scald the milk in.
Hi Anna, is there any sloppy cabbage roll recipes or cabbage recipes? I’m in a cabbage phase❤😂
Mixing it all together would be better.
Please listen to Anna and use the hand guard if you use a mandolin slicer. I was slicing cucumbers and didn't use it and accidentally cut part of my knuckle off. I had to end up seeing a hand and plastic surgeon to get a skin graft. She speaks the truth.