I have to say, your presentation style is so refreshing. You aren't loud, you don't scream in people's faces to get their attention, and it's just overall very soothing.
Ummm just read this. I think our moms must have been friends. We had mushroom soup on EVERYTHING! Casseroles, pork chops, chicken, veggies. Almost every day. PTSD for sure🤪
I have problems with serious anxiety and panic attacks. I only recently found your channel and I must say: you are the most precious, refreshing person. I can immediately redirect my attention to what you're cooking up and it helps me through even the worst attacks. I share your love of vintage cookbooks and recipes. Watching you helps me go to my happy place. God bless you and keep up the good work.
Oh my gosh. I am actually tearing up right now. It means so much that my videos are helping you with your anxiety. Thank you very much for your kind words!
@jessicajohnson2089. You might enjoy Little Village Homestead. Renae is a very sweet laid back person who loves to cook, bake, garden, can etc. She has a market stand that she prepares homemade bread, candy, brownies and freeze dried products etc for. No dramatics or silliness on her channel. She is a very giving person also. 😊
Hi Jessica, I’m so sorry you suffer with anxiety and panic attacks. I suffered with severe anxiety for many years as well, but now I’m on a blood pressure medication that really helps with the anxiety. It took me a long time because I was so scared to take meds, but I’m glad I did. I hope that you can find something that helps you too! ❤
Hi Anna! When I moved to Wisconsin, I learned that casseroles were called a “hot dish,” instead of “casserole,” because “casserole” was considered to be uppity.😄
I'm from Oklahoma, but have heard the Old Timers refer to "hot dish" referencing pot luck and gatherings. I always thought it was a request to bring something warm rather than a salad or dessert. Thanks for clearing that up.
@@jenniferlloyd9574You know, the couple times I've hear the term "hot dish" it was from an older person, so maybe it's more a generational thing rather than regional. Maybe that's what people who grew up in the 1920s and 30s called casseroles then.
Spiral bindings for the win, because they usually lay flat, and stay open when you're cooking and looking at what to add or do next! Big 2- or 3- ring binder cookbooks (like my mom's wedding gift from 1966) stay open very nicely, too.
I feel like the tuna recipe would also work well with canned chicken, canned turkey, or possibly canned ham if you are cooking for people who don't care for tuna
You have me tracking down old recipes! I made BC’s Three Bean Casserole today - yum! And I just discovered the Pyrex set I almost donated to Goodwill two weeks ago is worth $600! Yikes! I’m glad I looked it up!
You know what, I have the pyrex dishes in my kitchen cabinet. Was given to me when we were married 45 years ago. And another thing, I think the casseroles taste better cooked in them.
Hi Anna. Thank you so much. I thought I was the only person who is obsessed with vintage cookbooks and their bindings. Sadly many of my vintage cookbooks were lost in a cross country move but I have managed to track down a few. and replaced them. My most prized one is my mom’s Meta Given’s The Modern Family Cookbook published in 1953. Nothing says vintage like a 1950s casserole cookbook! 😁
Love the binding. My mom kept all of her recipes in a steno pad. I don't think my brother knew what it was when cleaning out her apartment, so it did disappear.
Hi, I love vintage recipes. Here in Australia I have a lot of cookbooks with the spiral binding, mostly promotional cookbooks (such a charity) or my favourite:- cookbooks for school fundraisers. These books have family recipes submitted and there are some hidden treasures.
I agree with other comments about how calming your videos are, but my favorite part is that I always end up laughing! Your description of the sweet potato with bird recipe in this video was so hilarious! Thank you for not only sharing yummy recipes, but starting our weeks off in a fun way! 😊
I agree! Your laugh is contagious. Was listening to you while cooking and washing up and found myself grinning away anytime you laughed! So glad I found your channel. Keep up the good work! New subscriber!
I absolutely *love* recipes from the late 40's to 60's, as they tend to be a bit easier with ingredients, heartier, and straight forward with taste and cooking. It's nostalgic for me, as well, as I grew up with handed down "old fashioned" recipes. I love how you present them, how you really enjoy cooking and eating them, and your honest reactions with tidbits of helpful hints here and there. You have a new subscriber who will try some of the recipes you've created.
I was in Half Price Books a couple years ago and stumbled upon the cookbook section.♥️ Lo and behold, there was a Better Homes and Gardens Cookbook on the shelf. My mother had one during my growing up years and she had just passed away. Hers was lost to time. I quickly pulled the store's cookbook off the shelf and began to thumb through it. Sadly and tragically, it was a modern version filled with strange new recipes. I was heartbroken.
I love old cookbooks and recipes too. Fairly simple ingredients, fairly inexpensive and most are really good. I always cruise flea markets and estate sales looking for vintage cookbooks. I believe that the more stained and battered the page, usually the better the recipe.
I love these videos so much and have been binge watching them! My favorites are the full days of retro recipes. It's fascinating to see the types of meals that were eaten back then.
I love my Corning Ware dishes. I have 3 from 1972. The Cornflower design. They were gifted to me in 1973. I have had them all these years. I am 69. Love all your recipes of different eras. Even in the 70's we used cracker crumbs and butter to top our tuna casserole. We added 1/4 c. grated onion and 1/2 c. sour cream. Topped with cheddar cheese along with the buttered cracker crumbs.
I have a collection of Corningware dishes from my mom, my mother-in-law, a set given to me when I got married and others I've picked up in thrift stores. I use them on a daily basis as they are great in the microwave. I have 2 teapots also. I can't imagine ever giving them away!
Thank you!! CZcams grabbed onto my original "Day of 1950s Meals" from about 6 months ago and started showing it to more people. It all kind of snowballed from there! ☺
Recently found your channel and you make me miss my wholesome Midwest upbringing ❤️. My dad (currently in hospice care in my house) and I have really been enjoying your videos. So pure and simple, and just comforting. Thanks for bringing us these sweet memories.
I'm getting addicted to your videos. I love your presentation and I love your utensils, plates and even the background music sounds like something you would hear if you were eating these items in a restaurant back in the day😊
Oohh what can be better than casseroles AND the 1950s?! Nothing! Love both, such a perfect combo. You're always so entertaining and lovely to watch🥰 Great job!
Loving these casseroles! Thank you so much for sharing these wonderful old recipes with us! The spiral top binding on that cookbook reminds me of the old steno books used by secretaries in offices back then. Thanks!!
The butter and flour is a classic roux used in almost every good recipe to thicken soups and make beshamel sauces to add to other great things. Everyone needs to learn to make a roux.
FINALLY youtube suggested a channel 1] on one of my favorite subjects (old recipes) and 2} with a hostess that is chill and a pleasure to watch. Love the binding, too. Subscribed!
Love it, too. Sadly, my husband doesn't care for nutmeg, bay leaves or anything sour or different. He'd balk at eating avacado on toast topped with a fried egg. (Mash the avacado with a bit of lime juice, pepper flakes, cumin powder and salt.) I'd probably end up substituting a bit of garlic powder for the nutmeg in this green bean recipe for hubby. I'm forever having to tweak perfectly good recipes.
That spinach tuna casserole is something I want to try making soon. I was thinking as you were making it that it would be good with rice! So I’ll probably try it that way.
Some things I have in common with you: I collect Pyrex, esp vintage, and use it! I love vintage recipies and was just telling someone I still use Home Ec reciptes I learned 50 years ago. I also have an awesome collection of cookbooks, a lot of vintege ones. When I make a white sauce, I make it smooth like you do, not "cook the flour to lumps to cook the raw out" like others do. The flour cooks out as you make the sauce and if you start with lumps, it takes longer to get them out. You could make that green bean recipe with soup still if you aren't into making shite sauce so it sure could be the precursor. I loved all the recipes and will be making them soon!
The tomato casserole reminded me of a “diet dish” my mom would make from WW meeting she went to. It had a couple slices of “diet bread” in a buttered dish, topped with drained crushed pineapple, and a few dollops of cottage cheese and bake. Before I met my husband, I’d never had warm tuna dishes. I recall the first time I prepared a tuna helper or casserole at his request, I just hardly could manage a taste test. I’m still not the biggest fan but I definitely think it has its place in cooked cuisine now.
I want to try the first casserole (Green Beans and Ham), as is. Second casserole, I'd use frozen chopped broccoli instead of spinach. Third casserole, sauté mushrooms in garlic butter. Sub half the sour cream with cream of chicken soup. Probably leave out the grated lemon peel. Then layer potatoes, mushrooms, and sauce twice. Love your channel, thank you for sharing your cookbook collection!
You are so not alone in geeking out over a book binding 😊 I enjoy your channel very much. I love to cook, and I read cookbooks cover to cover like novels.
@@cooking_the_books I guess it makes sense we have more as it is a Catholic charity of a French saint and we have been a completely Catholic country for so very long. You can't swing a cat here without hitting a St. Vincent De Paul shop lol
I love seeing these simple recipes and your narration style along with the music lends a really comfortable feeling. The sour cream recipe was a little bonkers but these are inspiring me to dig out the old cookbooks!!
I just found you Anna and the food looks good, I love vintage recipes, but im not gonna lie...I'm gonna stick around for the Pyrex🤣 Ya know, one thing people don't think about when making a roux like for the green beans is that ALL of the vintage cooks I watched in the kitchen used the spoon method to measure their flour. People now usually stick their measuring cup into the flour and scoop it in then level it off...my grandmothers and great-grandmothers would never have done that. The net effect of that, since scooping compacts the flour, is you wind up with more flour than was intended. I always use the spoon it in the measuring cup then level it method for vintage recipes just in case. That tuna spinach casserole would be good in puff pastry cups. Heck the spinach by itself would be good that way! You have such a calm, chill friendly demeanor and you're clearly having fun doing this, I'm so happy I found your channel!
Cooked butter and flour is called roux, which is pronounced "roo". Adding milk in different amounts creates a thin, medium or thick White Sauce, or Bechamel. White Sauce was the base for "Cream of ___ Soup". Make your own cream soup! Adding cheese to White Sauce/Bechamel, creates Mornay Sauce. Bechamel and Mornay are two of the five classic "Mother Sauces" in cooking.
Brit here! 🇬🇧 I've only just discovered (and subscribed to) this fantastic channel. So far, I haven't come across a single recipe which I have ever _seen,_ let alone eaten, but some of the ones you show are really enticing. I have lot of old recipes, some dating from as far back as the 1600s, but my oldest actual *recipe books* are from the 1970s. I'd love to see you try some recipes from the "Reader's Digest Cookery Year" (the original edition, not the recently republished version). It literally takes you from boiling an egg - no, how to _buy_ eggs - to making a 50 person buffet lunch. The recipes are arranged by month, using seasonal produce, and each month has a Special Feature; eg October = Preserves. It's been my companion through many decades, and has never failed me yet.
I don’t subscribe to many channels but your videos are so interesting yet not overwhelming, they’re just nice and relaxing to watch while holding my attention. Also I made that hot French cheese sandwich and omg it was great.
Reading vintage cookbooks is something I love to do, it gives a glimpse into life at that time through a food lens. If I made the potato spinach recipe I would add paprika; I Love it and it works so well with sour cream & mushrooms, and of course, the chives you mentioned. I'd mix the potatoes with the sour cream mixture after adding fresh chives and fresh parsley, cause I have it now, (or dried if not) then layer it. As for the spinach, I'd add nutmeg. I buy nutmeg from my local co-op and grate it into a lot of different recipes that have greens or a creamy sauce, it gives another layer of flavor that always works, sometimes a dash is all you need. I've always got pre grated nutmeg since my husband likes it. It's a classic addition to greens. Thick Skyr yogurt has worked for me as a replacement if I've got no sour cream. Thanks, I'm a new subscriber.
I enjoy watching you and your teaching. You are so sweet and down to earth and you explain the background of the cookbooks and from past to present. Wonderful personality
Hi Anna! I am a recent subscriber and I am so glad you popped up in my recommended videos! As a fellow fan of vintage recipes and cookware, I really enjoy your video formats. I like seeing you talk about the cookbooks in addition to actually making the recipes. When I subscribed not that long ago, I was surprised your channel was a smaller one based on the quality of your videos, but you've gained several thousand subscribers since I've been subscribed so I bet you won't be a smaller channel for long! CZcams needs more wholesome, genuine, creators on its platform. Looking forward to your continued success =) I agree with you about the lack of seasoning in many of these older recipes. They are a blank canvas for ideas, if nothing else. That tuna casserole, for example, might be good with chicken for folks who don't like tuna. I'd like to try the ham and green bean one myself.
Hi there!! Thanks so much for watching and subscribing. You're right - CZcams has been showing my videos to more people lately, and most of the growth of my channel has happened in the last month! It's fantastic and I am thrilled about it. I get to 'meet' more people who love vintage cookbooks and recipes. 😄
My grandmother use to cook Swiss steak and I love that recipe it reminds me of Sunday peaceful afternoon at home. We still can't figure out how she made the crock pot spaghetti. Everything in the crockpot would be perfect when we got home from church.
Chopped water chestnuts would be a good textural component for the spinach and tuna casserole. Thank you for being my new favorite channel! I was born in at the end of 1961 so the theme of your videos is very reminiscent of my childhood. My mother had a few of the same books you do.
I have my mom's Betty Crocker cookbook from the 1940's. I still use the crescent roll recipe at Thanksgiving. I made some of the casseroles when I was first married. The photos are the real surprise. Maybe they were top of the line photography for the 1940's? They look funny today.
Love your channel! Thought I might add that it's called a veloute sauce when it's chicken stock with roux instead of milk with roux which would be a bechamel. :) You might already know that, but I love to see all the roux based sauces utilized in this casserole book! Love those mother sauces...
Anna, i love these videos! Thank you for bringing back the cuisine of our childhood! Being the latch-key kid of the 80s, I enjoyed a lot of casseroles. Now I love to bring them to neighborhood potlucks.
My mom died and left behind a bunch of recipe books that I've been trying to get to people and I wished I would have known about you I may still have some if you want any I could send some but you probably have them everywhere now thank you for being there your recipes are really bringing her back to me in some ways😊
Hey, Anna 💗💚. These look pretty good to me. I think most people, now, are used to casseroles being topped with tons of cheese 😂. Thanks for sharing these great recipes ❤
I think you're right! Not that there's anything wrong with that, I LOVE me some cheese 😂 but I wanted to try a few casseroles that were a little bit different.
I love cookbooks that are compiled by a church group, or just any group of people. I found one from the 80s or 90s that was recipes of the employees of a gas and electric company of that area. One from a local high school girls team (probably a fundraiser), which was a board style book. Thrift stores are the best for cookbooks. But, the church cookbooks are my favorite. 😁
I enjoy community cookbooks as well, especially if they're from different areas of the country. I picked up a few while we were living in California, and it was so interesting to see how the cuisine varied from where I grew up.
I love the community cookbooks as well. My dad is a farmer so we’ve gone to a lot of ploughing matches over the years ( yup that’s a thing 😅), so I have quite the collection of ploughing match cookbooks from different areas. Real people recipes 😊
Thank you for doing what you do. Not only is it interesting to see the recipes, but your friendly, fun presentation style is such a welcome break from the craziness of the world!
My 99 year old Mom just died and now I have to get serious with the “going through and cleaning out” of our home! I have found a wealth of cookbooks, 1 of which I remember seeing as a child. Thanks to you, I am looking forward to finding new meals for myself and trying new recipes. You remind me of Julia Child in your down to earth approach to a recipe, Thank you.
Those casserole dishes from 1970s at the beginning, caught my eye ,I have the orange one- left from my mom (very sentimental to me 😢) so glad to see you use & show them ,they are just the right amount not to big not to small Im glad you appreciate "old school things, it brings back memories ❤ blessings
Love your channel. I find these older recipes give me some lovely ideas. I am tired of seeing chillie , tacos, and pizza , hamburgers being made on other channels. Greetings from South Africa
I just wanted to tell you how much I’ve been enjoying your vlogs. I’m new to the channel from England and your vlogs are so nice like going to visit you for a cup of coffee and watching you cook and chat. I was born in 1957 and spent more than half my life in Australia and remember a lot of these recipes. I have a two volume set of books my dad bought my mum when they got married, they are from 1951 I think and called Home Management books and teach the young housewife absolutely everything about home and family, housework, cooking, so many recipes. I used to love sitting in bed reading them as a child. By the age of nine I was the only child who could cook a meal for a family of seven, and I loved doing that I was always asking if I could cook. Love your vlogs! ❤
Thank you so much for watching! I loved hearing about your history with cooking and cookbooks. I was one of those kids, too - always asking if I could cook! 😀
Love the casseroles!I would like to try all of them-I like how you would alter a few. I think I would put a layer of cooked rice on the bottom of the spinach-Cooking a bird!! No way ! In my neck of the woods people hunt deer for meat. UGG -I've tried it and I'll stick with chicken and beef. Thanks Anna-love your videos!
Ok glad I'm not the only one who thought the BIRD recipe was funny! 😂 I mean, yes I know that chicken is a bird. But it just sounds kind of unhinged to stuff a potato with a bird! 😄
This is definitely one of my most favorite videos that you’ve released. I love the cookbook binding & style so much. I want to try that tuna with some noodles. I love casseroles! This was awesome, Anna. Thank you.
I love how peaceful and relaxing your videos are. I feel like I'm watching PBS! I have some dietary restrictions and can't make very many of these recipes without substitutions, but I am really enjoying watching for general inspiration.
CZcams suggested I watch one of your videos about a week ago. Now I'm going back and bingeing all your older videos too.Your content is awesome and you're one of my new fave go-to creators. Thank you algorithm for finally getting something right! 😂
Hi Anna, just loving your channel! I really do think that people’s palates were more simple back in the day. I feel like it is a good starting off point, and there are so many creative and interesting combinations. It’s just missing the punch of flavour we are used to nowadays. I love your vintage casseroles and cooking equipment. I’ve been stocking my kitchen with vintage as well. Just got my hands on some super cute vintage casserole dishes today!
Oh I'm so glad you're enjoying my videos! I think you're right - milder flavors were the way back in the day. I have run into a few recipes that have surprised me though! I LOVE a cute vintage casserole dish, obviously. 😄
I have to say, your presentation style is so refreshing. You aren't loud, you don't scream in people's faces to get their attention, and it's just overall very soothing.
I agree! Very comforting. 😊
Oh my goodness, this is so nice. Thank you. ❤
Agreed!
Agreed very relaxing.
Yes! I ❤ Anna’s style. Can marathon her vids - a lot of fun !
One thing I've learned from vintage casserole cookbooks is just because you can put things together, doesn't mean you should! 😂
Doesn't mean you have to eat it either
I still have PTCD post traumatic casserole disorder from my childhood. My Mom would throw a can of mushroom soup on anything bake it and supper. 😂
Ummm just read this. I think our moms must have been friends. We had mushroom soup on EVERYTHING! Casseroles, pork chops, chicken, veggies. Almost every day. PTSD for sure🤪
I have problems with serious anxiety and panic attacks. I only recently found your channel and I must say: you are the most precious, refreshing person. I can immediately redirect my attention to what you're cooking up and it helps me through even the worst attacks. I share your love of vintage cookbooks and recipes. Watching you helps me go to my happy place. God bless you and keep up the good work.
Oh my gosh. I am actually tearing up right now. It means so much that my videos are helping you with your anxiety. Thank you very much for your kind words!
@jessicajohnson2089. You might enjoy Little Village Homestead. Renae is a very sweet laid back person who loves to cook, bake, garden, can etc. She has a market stand that she prepares homemade bread, candy, brownies and freeze dried products etc for. No dramatics or silliness on her channel. She is a very giving person also. 😊
Hi Jessica, I’m so sorry you suffer with anxiety and panic attacks. I suffered with severe anxiety for many years as well, but now I’m on a blood pressure medication that really helps with the anxiety. It took me a long time because I was so scared to take meds, but I’m glad I did. I hope that you can find something that helps you too! ❤
Me too!
This child of the early 1960’s (whose mom taught home economics in the 60’s), I am loving your channel.
Thank you! Glad you’re enjoying my videos. 😊
Hi Anna! When I moved to Wisconsin, I learned that casseroles were called a “hot dish,” instead of “casserole,” because “casserole” was considered to be uppity.😄
Love it! 🤣
I'm from Oklahoma, but have heard the Old Timers refer to "hot dish" referencing pot luck and gatherings. I always thought it was a request to bring something warm rather than a salad or dessert. Thanks for clearing that up.
@@jenniferlloyd9574 , what you heard could have been true, too!😊 So many different regional ways of saying and doing things.
I've lived in Wisconsin my whole life and everyone I know calls them "casseroles" 🤷♀️
@@jenniferlloyd9574You know, the couple times I've hear the term "hot dish" it was from an older person, so maybe it's more a generational thing rather than regional. Maybe that's what people who grew up in the 1920s and 30s called casseroles then.
I really enjoy your videos. you are calm and engaging and no loud music etc. such a pleasure to watch!
Oh thank you so much! ❤
I have no idea how I stumbled on your channel, but I’m so glad! I absolutely geeked out over the binding of the cookbook! It’s not just you! 🎉
YAY I'm not alone in my love of cookbook bindings! 😄
I thought I was the only one!
Spiral bindings for the win, because they usually lay flat, and stay open when you're cooking and looking at what to add or do next! Big 2- or 3- ring binder cookbooks (like my mom's wedding gift from 1966) stay open very nicely, too.
The squeaking while you were mixing up the green beans and the cheese sauce was hilarious.
I feel like the tuna recipe would also work well with canned chicken, canned turkey, or possibly canned ham if you are cooking for people who don't care for tuna
Oh for sure. Canned chicken would be great!
I think that’s a good idea I personally couldn’t eat it with tuna. The spinach and sauce look delicious though.
The lemon tuna over toast…that sounds good
Youre not alone in your interest for those kinds of cookbooks! 😊❤
You have me tracking down old recipes! I made BC’s Three Bean Casserole today - yum! And I just discovered the Pyrex set I almost donated to Goodwill two weeks ago is worth $600! Yikes! I’m glad I looked it up!
growing up, our family had the three leaf Pyrex, there were 5 sizes and we had these until the last one broke about 15 years ago.
Oooh I haven't made that one yet...I love beans so I'll have to look it up! Glad you held onto that Pyrex 😄
You know what, I have the pyrex dishes in my kitchen cabinet. Was given to me when we were married 45 years ago. And another thing, I think the casseroles taste better cooked in them.
I love it when she talks about and shows the cookbook!!!!!!
Hi Anna. Thank you so much. I thought I was the only person who is obsessed with vintage cookbooks and their bindings. Sadly many of my vintage cookbooks were lost in a cross country move but I have managed to track down a few. and replaced them. My most prized one is my mom’s Meta Given’s The Modern Family Cookbook published in 1953. Nothing says vintage like a 1950s casserole cookbook! 😁
Oh yes my people! 😄 Very sorry to hear that your cookbooks were lost. Oh gosh. I do love Meta Givens and her menus!
Love the binding. My mom kept all of her recipes in a steno pad. I don't think my brother knew what it was when cleaning out her apartment, so it did disappear.
Hi, I love vintage recipes. Here in Australia I have a lot of cookbooks with the spiral binding, mostly promotional cookbooks (such a charity) or my favourite:- cookbooks for school fundraisers. These books have family recipes submitted and there are some hidden treasures.
I agree with other comments about how calming your videos are, but my favorite part is that I always end up laughing! Your description of the sweet potato with bird recipe in this video was so hilarious! Thank you for not only sharing yummy recipes, but starting our weeks off in a fun way! 😊
Thank you so much! 😄I just couldn't get over that bird recipe!
I agree! Your laugh is contagious. Was listening to you while cooking and washing up and found myself grinning away anytime you laughed! So glad I found your channel. Keep up the good work! New subscriber!
Yes, thanks for your numerous take Anna. Was laughing too. Sweet potato with birds.
I absolutely *love* recipes from the late 40's to 60's, as they tend to be a bit easier with ingredients, heartier, and straight forward with taste and cooking. It's nostalgic for me, as well, as I grew up with handed down "old fashioned" recipes. I love how you present them, how you really enjoy cooking and eating them, and your honest reactions with tidbits of helpful hints here and there. You have a new subscriber who will try some of the recipes you've created.
Thank you so much! ☺
I was in Half Price Books a couple years ago and stumbled upon the cookbook section.♥️ Lo and behold, there was a Better Homes and Gardens Cookbook on the shelf. My mother had one during my growing up years and she had just passed away. Hers was lost to time. I quickly pulled the store's cookbook off the shelf and began to thumb through it. Sadly and tragically, it was a modern version filled with strange new recipes. I was heartbroken.
I love old cookbooks and recipes too. Fairly simple ingredients, fairly inexpensive and most are really good. I always cruise flea markets and estate sales looking for vintage cookbooks. I believe that the more stained and battered the page, usually the better the recipe.
I love these videos so much and have been binge watching them! My favorites are the full days of retro recipes. It's fascinating to see the types of meals that were eaten back then.
Oh thank you!! I'm glad you're enjoying my videos. I'm filming another full day of meals soon! 😄
I love that you baked your casserole in a cornflower Corning Ware casserole dish! Nice touch…
I love my Corning Ware dishes. I have 3 from 1972. The Cornflower design. They were gifted to me in 1973. I have had them all these years. I am 69. Love all your recipes of different eras. Even in the 70's we used cracker crumbs and butter to top our tuna casserole. We added 1/4 c. grated onion and 1/2 c. sour cream. Topped with cheddar cheese along with the buttered cracker crumbs.
Your dishes are worth thousands of💸 on ebay
I have a collection of Corningware dishes from my mom, my mother-in-law, a set given to me when I got married and others I've picked up in thrift stores. I use them on a daily basis as they are great in the microwave. I have 2 teapots also. I can't imagine ever giving them away!
Wow! Congrats on the channel success! I knew you were eventually going to take off. There are a lot of us vintage cookbook lovers out there.
Thank you!! CZcams grabbed onto my original "Day of 1950s Meals" from about 6 months ago and started showing it to more people. It all kind of snowballed from there! ☺
Is there a picture or illustration depicting the "sweet potatoes stuffed with tiny birds"? I am fascinated and disturbed by the notion.
Haha! Unfortunately (or fortunately?) there is not.
Recently found your channel and you make me miss my wholesome Midwest upbringing ❤️.
My dad (currently in hospice care in my house) and I have really been enjoying your videos.
So pure and simple, and just comforting. Thanks for bringing us these sweet memories.
❤My heart goes out to you and your dad. I am glad that my videos can provide even a small amount of comfort and bring back memories.
I'm getting addicted to your videos. I love your presentation and I love your utensils, plates and even the background music sounds like something you would hear if you were eating these items in a restaurant back in the day😊
I appreciate a ring bound cookbook, the pages lay flat, and I like that it’s bound at the top. I will pick up some ham & try making this tomorrow
YESSS ring bound cookbooks are my favorite.
Oohh what can be better than casseroles AND the 1950s?! Nothing! Love both, such a perfect combo.
You're always so entertaining and lovely to watch🥰 Great job!
Thank you so much! ❤
Loving these casseroles! Thank you so much for sharing these wonderful old recipes with us! The spiral top binding on that cookbook reminds me of the old steno books used by secretaries in offices back then. Thanks!!
Glad you enjoyed them! It really does look like a steno book. Also, I'm such a fan of your channel! 😀
The butter and flour is a classic roux used in almost every good recipe to thicken soups and make beshamel sauces to add to other great things. Everyone needs to learn to make a roux.
You are not the only one interested in old-timey casseroles and thanks for your presentations!
YES I knew there were more of us out there! 😂 Thanks for watching!
FINALLY youtube suggested a channel 1] on one of my favorite subjects (old recipes) and 2} with a hostess that is chill and a pleasure to watch. Love the binding, too. Subscribed!
Aw thank you so much! It's been awesome 'meeting' so many people who love vintage cookbooks and recipes as much as I do!
I love nutmeg in a cheese sauce: it really gives it a lift.
Nutmeg is really good in creamed spinach.
Love it, too. Sadly, my husband doesn't care for nutmeg, bay leaves or anything sour or different. He'd balk at eating avacado on toast topped with a fried egg. (Mash the avacado with a bit of lime juice, pepper flakes, cumin powder and salt.)
I'd probably end up substituting a bit of garlic powder for the nutmeg in this green bean recipe for hubby. I'm forever having to tweak perfectly good recipes.
❤French-style green beans! 😋
The best!! ❤
Yay, 1952, a very good year. I’m enjoying your time era cooking. Great job!
Thank you!! ❤
I'm all over that tuna dish
That spinach tuna casserole is something I want to try making soon. I was thinking as you were making it that it would be good with rice! So I’ll probably try it that way.
Great sharing friend and yummy 😋
Stay connected
Thank you for this content. I am older and we ate casserole a lot when I was a kid. But any recipes my mother had are long gone.
Really enjoy the way you structure your videos, between the recipes and cookbook talk. You’re doing an amazing job and it’s very much appreciated.
Thank you so much 😊
Some things I have in common with you: I collect Pyrex, esp vintage, and use it! I love vintage recipies and was just telling someone I still use Home Ec reciptes I learned 50 years ago. I also have an awesome collection of cookbooks, a lot of vintege ones. When I make a white sauce, I make it smooth like you do, not "cook the flour to lumps to cook the raw out" like others do. The flour cooks out as you make the sauce and if you start with lumps, it takes longer to get them out. You could make that green bean recipe with soup still if you aren't into making shite sauce so it sure could be the precursor. I loved all the recipes and will be making them soon!
Grew up with that giant Betty Crocker cookbook in the 70s those old Pyrex are great retain heat forever
The tomato casserole reminded me of a “diet dish” my mom would make from WW meeting she went to.
It had a couple slices of “diet bread” in a buttered dish, topped with drained crushed pineapple, and a few dollops of cottage cheese and bake.
Before I met my husband, I’d never had warm tuna dishes.
I recall the first time I prepared a tuna helper or casserole at his request, I just hardly could manage a taste test.
I’m still not the biggest fan but I definitely think it has its place in cooked cuisine now.
I want to try the first casserole (Green Beans and Ham), as is.
Second casserole, I'd use frozen chopped broccoli instead of spinach.
Third casserole, sauté mushrooms in garlic butter. Sub half the sour cream with cream of chicken soup. Probably leave out the grated lemon peel. Then layer potatoes, mushrooms, and sauce twice.
Love your channel, thank you for sharing your cookbook collection!
Nothing wrong with tuna. If people don't like tuna recipes, they are easily skipped to another. I'm a new person, 👋 Found you last week
Thank you so much for watching! I totally agree. 😀
You are so not alone in geeking out over a book binding 😊 I enjoy your channel very much. I love to cook, and I read cookbooks cover to cover like novels.
Love casseroles and the old ones were the best ! Thanks for sharing
They are great! Thanks for watching, Sherry! ❤
We have St Vincent De Paul shops all over Ireland and I love browsing the books and recipe books are my thing too !
They are delightful! I feel like they're not quite as plentiful here as Salvation Army or Goodwill stores.
@@cooking_the_books I guess it makes sense we have more as it is a Catholic charity of a French saint and we have been a completely Catholic country for so very long. You can't swing a cat here without hitting a St. Vincent De Paul shop lol
I have one near me here in the Metro Detroit, Michigan area that I go to a lot. There are a lot of Catholics here, much to my surprise.
I love seeing these simple recipes and your narration style along with the music lends a really comfortable feeling. The sour cream recipe was a little bonkers but these are inspiring me to dig out the old cookbooks!!
Thank you!! Glad you are enjoying the style of my videos. ❤These were fun recipes to try, even if they were a little different than what I'm used to.
I can't even explain how much I love your videos. You have quickly become my favorite CZcamsr!
Oh wow, that is high praise! Thank you so much. ❤
I just discovered your channel and I love it! Especially the vintage dishes, bakeware, and pots and pans! I'm 71 and they look so familiar.
Hello and welcome! So glad you're enjoying my videos and vintage dishes. ☺
I may try the green bean casserole recipe. I enjoy the chats at the end of the videos.
Oh I'm glad you enjoy the chats! Not everyone likes my cookbook chatter. 😂
I just found you Anna and the food looks good, I love vintage recipes, but im not gonna lie...I'm gonna stick around for the Pyrex🤣 Ya know, one thing people don't think about when making a roux like for the green beans is that ALL of the vintage cooks I watched in the kitchen used the spoon method to measure their flour. People now usually stick their measuring cup into the flour and scoop it in then level it off...my grandmothers and great-grandmothers would never have done that. The net effect of that, since scooping compacts the flour, is you wind up with more flour than was intended. I always use the spoon it in the measuring cup then level it method for vintage recipes just in case. That tuna spinach casserole would be good in puff pastry cups. Heck the spinach by itself would be good that way! You have such a calm, chill friendly demeanor and you're clearly having fun doing this, I'm so happy I found your channel!
Cooked butter and flour is called roux, which is pronounced "roo". Adding milk in different amounts creates a thin, medium or thick White Sauce, or Bechamel. White Sauce was the base for "Cream of ___ Soup". Make your own cream soup!
Adding cheese to White Sauce/Bechamel, creates Mornay Sauce. Bechamel and Mornay are two of the five classic "Mother Sauces" in cooking.
I'm new, and also appreciate your presence. Also love old cookbooks and the cool steno pad binding.
Thank you so much! ❤ I just loved the binding on this one. So unique for a cookbook.
I love that you use corningware, I love my corningware casserole dishes and use them all the time.
The best comfort food ever thanks!
Sour cream and lemon zest combo sounds yum
Brit here! 🇬🇧 I've only just discovered (and subscribed to) this fantastic channel. So far, I haven't come across a single recipe which I have ever _seen,_ let alone eaten, but some of the ones you show are really enticing. I have lot of old recipes, some dating from as far back as the 1600s, but my oldest actual *recipe books* are from the 1970s. I'd love to see you try some recipes from the "Reader's Digest Cookery Year" (the original edition, not the recently republished version). It literally takes you from boiling an egg - no, how to _buy_ eggs - to making a 50 person buffet lunch. The recipes are arranged by month, using seasonal produce, and each month has a Special Feature; eg October = Preserves. It's been my companion through many decades, and has never failed me yet.
I don't eat birds in my sweet potato, but the recipe title was intriguing.
I don’t subscribe to many channels but your videos are so interesting yet not overwhelming, they’re just nice and relaxing to watch while holding my attention. Also I made that hot French cheese sandwich and omg it was great.
Reading vintage cookbooks is something I love to do, it gives a glimpse into life at that time through a food lens.
If I made the potato spinach recipe I would add paprika; I Love it and it works so well with sour cream & mushrooms, and of course, the chives you mentioned. I'd mix the potatoes with the sour cream mixture after adding fresh chives and fresh parsley, cause I have it now, (or dried if not) then layer it.
As for the spinach, I'd add nutmeg. I buy nutmeg from my local co-op and grate it into a lot of different recipes that have greens or a creamy sauce, it gives another layer of flavor that always works, sometimes a dash is all you need. I've always got pre grated nutmeg since my husband likes it. It's a classic addition to greens.
Thick Skyr yogurt has worked for me as a replacement if I've got no sour cream. Thanks, I'm a new subscriber.
I enjoy watching you and your teaching. You are so sweet and down to earth and you explain the background of the cookbooks and from past to present. Wonderful personality
Hi Anna! I am a recent subscriber and I am so glad you popped up in my recommended videos! As a fellow fan of vintage recipes and cookware, I really enjoy your video formats. I like seeing you talk about the cookbooks in addition to actually making the recipes. When I subscribed not that long ago, I was surprised your channel was a smaller one based on the quality of your videos, but you've gained several thousand subscribers since I've been subscribed so I bet you won't be a smaller channel for long! CZcams needs more wholesome, genuine, creators on its platform. Looking forward to your continued success =)
I agree with you about the lack of seasoning in many of these older recipes. They are a blank canvas for ideas, if nothing else. That tuna casserole, for example, might be good with chicken for folks who don't like tuna. I'd like to try the ham and green bean one myself.
Hi there!! Thanks so much for watching and subscribing. You're right - CZcams has been showing my videos to more people lately, and most of the growth of my channel has happened in the last month! It's fantastic and I am thrilled about it. I get to 'meet' more people who love vintage cookbooks and recipes. 😄
That green bean casserole is the perfect 1950's color - that lovely pink and green!
I love my blue corning ware. Wish I had lids and one of the metal carriers
My grandmother use to cook Swiss steak and I love that recipe it reminds me of Sunday peaceful afternoon at home. We still can't figure out how she made the crock pot spaghetti. Everything in the crockpot would be perfect when we got home from church.
Chopped water chestnuts would be a good textural component for the spinach and tuna casserole. Thank you for being my new favorite channel! I was born in at the end of 1961 so the theme of your videos is very reminiscent of my childhood. My mother had a few of the same books you do.
I LOVE water chestnuts! Great idea. Thank you for watching...glad you're enjoying my videos! ☺
I have my mom's Betty Crocker cookbook from the 1940's. I still use the crescent roll recipe at Thanksgiving. I made some of the casseroles when I was first married. The photos are the real surprise. Maybe they were top of the line photography for the 1940's? They look funny today.
Nice to find your channel! Do not apologize so much! I did this throughout my life and is so unnecessary!! I love the way you talk about the cookbooks
Oh my gosh, you sound like my husband! 😂 Over apologizing is definitely something I'm working on!
Love your channel! Thought I might add that it's called a veloute sauce when it's chicken stock with roux instead of milk with roux which would be a bechamel. :) You might already know that, but I love to see all the roux based sauces utilized in this casserole book! Love those mother sauces...
Ok that's what I thought! I didn't say it in the moment just in case I didn't have it quite right. 😂
Fun stuff. I made a similar comment about the base sauce being a velouté. Yes, a mother sauce.
Fabulous channel…very easy delivery style…hope you continue to grow…
Thank you so much! ❤
Anna, i love these videos! Thank you for bringing back the cuisine of our childhood! Being the latch-key kid of the 80s, I enjoyed a lot of casseroles. Now I love to bring them to neighborhood potlucks.
My mom died and left behind a bunch of recipe books that I've been trying to get to people and I wished I would have known about you I may still have some if you want any I could send some but you probably have them everywhere now thank you for being there your recipes are really bringing her back to me in some ways😊
Hey, Anna 💗💚. These look pretty good to me. I think most people, now, are used to casseroles being topped with tons of cheese 😂. Thanks for sharing these great recipes ❤
I think you're right! Not that there's anything wrong with that, I LOVE me some cheese 😂 but I wanted to try a few casseroles that were a little bit different.
I agree, I don't understand the obsession of piling a ton of cheese on top of everything.
I love cookbooks that are compiled by a church group, or just any group of people. I found one from the 80s or 90s that was recipes of the employees of a gas and electric company of that area. One from a local high school girls team (probably a fundraiser), which was a board style book. Thrift stores are the best for cookbooks. But, the church cookbooks are my favorite. 😁
I enjoy community cookbooks as well, especially if they're from different areas of the country. I picked up a few while we were living in California, and it was so interesting to see how the cuisine varied from where I grew up.
I love the community cookbooks as well. My dad is a farmer so we’ve gone to a lot of ploughing matches over the years ( yup that’s a thing 😅), so I have quite the collection of ploughing match cookbooks from different areas. Real people recipes 😊
@@terrij2410 Wow! I've never heard of a plough match cookbook. I've never even heard of one so now my curiosity it piqued!!
Cool "Binding-Style! Have never seen that before!
You're so good at this! Your presentation is perfect.
Thank you so much! ❤️
OMG! That baking dish is absolutely gorgeous!
Love that corningware too
Thank you for doing what you do. Not only is it interesting to see the recipes, but your friendly, fun presentation style is such a welcome break from the craziness of the world!
So nice of you...thank YOU for your kind words! ❤
My 99 year old Mom just died and now I have to get serious with the “going through and cleaning out” of our home! I have found a wealth of cookbooks, 1 of which I remember seeing as a child. Thanks to you, I am looking forward to finding new meals for myself and trying new recipes. You remind me of Julia Child in your down to earth approach to a recipe, Thank you.
i love old cookbooks been a amateur collector over 50 books thnx
Thanks for watching!
Those casserole dishes from 1970s at the beginning, caught my eye ,I have the orange one- left from my mom (very sentimental to me 😢) so glad to see you use & show them ,they are just the right amount not to big not to small Im glad you appreciate "old school things,
it brings back memories ❤ blessings
Love your channel. I find these older recipes give me some lovely ideas. I am tired of seeing chillie , tacos, and pizza , hamburgers being made on other channels. Greetings from South Africa
Sliced almonds under the bread crumbs would add extra texture
Great idea!
I just wanted to tell you how much I’ve been enjoying your vlogs. I’m new to the channel from England and your vlogs are so nice like going to visit you for a cup of coffee and watching you cook and chat. I was born in 1957 and spent more than half my life in Australia and remember a lot of these recipes. I have a two volume set of books my dad bought my mum when they got married, they are from 1951 I think and called Home Management books and teach the young housewife absolutely everything about home and family, housework, cooking, so many recipes. I used to love sitting in bed reading them as a child. By the age of nine I was the only child who could cook a meal for a family of seven, and I loved doing that I was always asking if I could cook. Love your vlogs! ❤
Thank you so much for watching! I loved hearing about your history with cooking and cookbooks. I was one of those kids, too - always asking if I could cook! 😀
Really looking forward to trying the spinach and tuna as a stuffing for portobellos.
Oh yes that sounds perfect! What a great idea.
Love the casseroles!I would like to try all of them-I like how you would alter a few. I think I would put a layer of cooked rice on the bottom of the spinach-Cooking a bird!! No way ! In my neck of the woods people hunt deer for meat. UGG -I've tried it and I'll stick with chicken and beef. Thanks Anna-love your videos!
Ok glad I'm not the only one who thought the BIRD recipe was funny! 😂 I mean, yes I know that chicken is a bird. But it just sounds kind of unhinged to stuff a potato with a bird! 😄
I like the "short-hand" writing pad "style" of the cook book. Small enough to prop up and refer to while you prepare your casserole/hot dish.
This is definitely one of my most favorite videos that you’ve released. I love the cookbook binding & style so much. I want to try that tuna with some noodles. I love casseroles! This was awesome, Anna. Thank you.
Thank you so much! Glad you liked this one. This is such a cool cookbook and I was excited to share it.
Don't you worry about those tuna-haters! Keep doing what you're doing! You're perfection!
Haha thank you!! Haters gonna hate. 😂
I love how peaceful and relaxing your videos are. I feel like I'm watching PBS!
I have some dietary restrictions and can't make very many of these recipes without substitutions, but I am really enjoying watching for general inspiration.
CZcams suggested I watch one of your videos about a week ago. Now I'm going back and bingeing all your older videos too.Your content is awesome and you're one of my new fave go-to creators. Thank you algorithm for finally getting something right! 😂
Oh thank you so much! It seems that CZcams has been putting my videos in front of a LOT more people lately. ☺ Glad you are enjoying my content!
Totally trying these! My boyfriend keeps trying to get me to digitize all my cookbooks, maybe but those old cookbooks are so cool.
Oh my gosh! I say KEEP YOUR COOKBOOKS! Of course, I WOULD be the person to say that. 😂
I have recently discovered you and just want to say that I really like your channel!
Oh thank you so much! Glad you're enjoying my channel. 😀
Love those retro baking dishes
Hi Anna, just loving your channel! I really do think that people’s palates were more simple back in the day. I feel like it is a good starting off point, and there are so many creative and interesting combinations. It’s just missing the punch of flavour we are used to nowadays. I love your vintage casseroles and cooking equipment. I’ve been stocking my kitchen with vintage as well. Just got my hands on some super cute vintage casserole dishes today!
Oh I'm so glad you're enjoying my videos! I think you're right - milder flavors were the way back in the day. I have run into a few recipes that have surprised me though! I LOVE a cute vintage casserole dish, obviously. 😄
Recently found your channel and I'm so glad I did!
"Sweet potato stuffed with birds" sounds like the beginning of an iconic meme.
Just found your channel, and I'm in heaven 😊 Looking forward to watching all of your videos. Thank you for sharing! Sending love and light
Aw so glad you found me and that you're enjoying my videos! ❤