Hi Mary, to answer your question about why they used cottage cheese, it was to add moisture & tenderness without adding more butter. Besides adding richness & making the biscuits tender, it also adds protein. I learned to make biscuits using cottage cheese from my mother
N.Y. had the largest % of Immigrant Jews in the World. Cottage Cheese was a staple in their diet and used in nontraditional ways from the USA cooking style. Then it was often a cheaper meat substitute for the Orthodox community. It was substituted for hard cheeses, milk, butter and fancier soft dairy products ( sour cream, cream cheese, pot cheese and melting cheeses like Brie and mozarella. ) You would find Blintzes for dinner or "Poor man's LOX" (with cream cheese on bagels) became Sardines and cottage cheese on Dried Rye Toast . Now compared to then Cottage Cheese and Wasa Bread is much pricier.
Looks delicious 😋 I am going to make this, but I am going to use my tuna water from draining the tuna to add to my milk for the rue....and save the vegetable broth for soup. Thank you so much for sharing ❤ we love you Mary!
Make it with can chicken then you can freeze single servings sizes so, that you have a quick meal when you dont feel like cooking. Mary I appreciate you providing these types of cost effective meals....it's always nice to save money especially, with the high food cost. 🌼
@@stormygayle9388 Hi Stormy yes. Can Chicken...produced by the same companies that make can tuna. Look in the can meat/fish/crab section you might find it. Look for clean ingredients on the can chicken lable it's a little more in price but, better quality. take care ps look up Brand new tube = good info.
I’m going to make this, however I’m going to use sourdough for my biscuit. Yes, definitely would love to see more depression era recipes & using lesser cuts of meat
Crying for a brush of butter - my favorite part! This looks so homey and delicious. Love your Depression cooking recipes and tips, keep 'em coming! ~Michele
If I'm correct, I've heard Carolyn from Homesteading Family mention you. I just subbed your channel! (By the way...I'm a "One L Michele", too...I think we need a club! : ) )
@@rough-hewnhomestead5737 well hi Michele! Yes, I do some work for Carolyn and Josh and the Homesteading Family team. Thank you for saying hello and subscribing! We one "L" Micheles need to stick together. 🌸 Michele
Kinda reminds me of the Tuna casserole my mom made in the 50’s. She was pretty much the worlds worst cook, and she would even tell you that herself, but her tuna casserole was always something I liked. She put home made croutons on top (from bread).
Canned soups are expensive now. They used to be 2/$1.00, at local discount stores (SW VA,USA). Recently, the price has risen to $1.39 - $1.59, per can. I'm making my own roux, as Mary suggests. Thanks, Mary.
My grandma was born the 6th of 12 children in 1923 to impoverished sharecropper parents. My father and mother surrendered me to her when I was 10 years old. That is when my life began. Grammy was shy, fiercely loyal, industrious and frugal. I adored her. She passed away two years ago this month. This video evoked memories of how her ability to stretch every penny was second nature to her. My own work ethic and frugality are just two of the many gifts she selflessly gave me. Thank you for the recipe and for the thousands of hard-scrabble yet joyful lives it represents.
My grandma used to use the water from the tuna in the white sauce as well. It makes the dish richer and can help spread the flavor if you use more potatoes or rice or pasta. I use tuna in oil and it works well too.
Mary, sorry in advance, unrelated comment...I recently watched your Bread and Butter Pickle video. Your suggestion to leave salt and not to rinse was a GAME CHANGER! I have been making for years, for my husband. I dont care for such sweet pickles. These are wonderful, not rinsing the salt. THANKS so much!! Another wonderful tip Ive learned from you. Thanks for all you do!
Mary’s voice is so calming is such anxiety ridden times. She’s so talented and such an amazing human. She truly is changing the world one family at a time who find her in these crazy uncertain times.
Hi Mary!! This recipe is so wonderful! Versatile too! I made mine with milk poached chicken breast, shredded, used some potato, cabbage, peas and broccoli ( what I had on hand) with fresh basil, and grated some Asiago cheese into my biscuits.... It was sooooo delicious!!! Thanks so much for all you do! God bless you!
As the saying of Chef John goes, "Hot roux, cold milk, no lumps". If the liquid is warm or heated in any way before adding to the roux it will most likely cause lumps to form, using 'cold' milk {or cold liquid} helps prevent that. Love tuna casserole type things, going to try this recipe!
This looks so delicious! I used to be so confused when I watched American cooking videos as to why they kept using canned soup in things, I just had an ah ha moment when you mentioned making roux instead of using canned soup! I have only ever made roux but I was taught to cook by my mum and grandmother who made everything from scratch!
That is such a great point about learning to make a roux being a crucial step in avoiding excess garbage in our foods! I learned how to make a roux when trying to replicate my dear grandma's baked macaroni and cheese. Thanks for everything you do, sweet Mary!
Growing up my family had a salmon casserole very similar to this however the biscuit was patted flat and sprinkled with cheese and chopped bell peppers and then rolled and cut into pinwheels.
Very good video Mary! I have several very old cookbooks and glad you mentioned amounts and sizes of cans, etc. As most of us older cooks know, over time the sizes of cans have gotten smaller which would affect an older recipe for sure. Thank you for bringing that to my/our attention.
Using cottage cheese might have been both a buttermilk replacement and a fat alternative to save using so much butter, which they might not have had. It also adds moisture.
Hi Sweet Friends, Today, I want to share with you a Depression Era Tuna Pie Recipe with Cottage Cheese Biscuit Topping ➡️SUBSCRIBE: czcams.com/users/marysnest ➡️Remember to open up the Description under this video where I share lots of discount coupon codes for traditional foods, kitchen items, and more! ➡️Be sure to head over to my CZcams channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: CZcams.com/MarysNest 🍎RECIPE: MarysNest.com XYZ ➡️TIMESTAMPS: 0:00 Introduction 1:56 Tuna Pie Ingredients 2:54 How to Simmer Potatoes 4:16 Addit’l Tuna Pie Ingredients 10:02 How to Make Tuna Pie 20:43 How to Make Biscuits ▶️RELATED VIDEOS: Homemade Cottage Cheese: czcams.com/video/Kyc9pGaDTXs/video.html How to Make Lard: czcams.com/video/yDbOdue7YGg/video.html ➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡️FREE THRIFTY KITCHEN CHECKLIST (No Email Required): marysnest.com/how-to-run-a-thrifty-kitchen-with-free-checklist/ ➡️FREE FOUR CORNERS PANTRY INVENTORY AND SHOPPING LIST(No Email Required): marysnest.com/how-to-accelerate-stocking-your-prepper-pantry/ ➡️FREE 10 STEPS TO INFLATION PROOF YOUR PANTRY CHECKLIST (No Email Required): marysnest.com/how-to-fight-rising-grocery-prices-with-free-checklist/ ➡️FREE EMERGENCY FOOD SUPPLY LIST AND MEAL PLAN (No Email Required): marysnest.com/how-to-build-a-2-week-emergency-food-supply/ ➡️FREE CREATE A TRADITIONAL FOODS KITCHEN CHART (No Email Required): marysnest.com/ten-easy-ways-to-create-a-traditional-foods-kitchen/ ➡️FREE BAKING PANTRY CHECKLIST (No Email Required): marysnest.com/how-to-stock-your-baking-pantry-with-the-best-ingredients/ ➡️FREE GLUTEN FREE BAKING PANTRY LIST DOWNLOAD (No Email Required): marysnest.com/how-to-make-gluten-free-flour-mixes/ ➡️SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/ ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): czcams.com/users/marysnestjoin ➡️POPULAR VIDEO SERIES: ▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html ▶️THE ULTIMATE PREPPER PANTRY SERIES: czcams.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html ▶️HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: czcams.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html ▶️HOW TO MAKE IMMUNE BOOSTING FOODS AND HOME REMEDIES FOR MODERN PIONEER LIVING: czcams.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html ▶️HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: czcams.com/play/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08.html ▶️THE ULTIMATE NOURISHING TRADITIONS TRADITIONAL FOODS SERIES: czcams.com/play/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8.html ▶️RECENT VIDEO UPLOADS: czcams.com/users/MarysNestvideos ➡️And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): czcams.com/users/marysnestjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. 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Love, Mary
I am going to try this my grandma use to make them my dad said it was because when they ran out of stamps for a certain thing you couldn't get It and they had to come up with something to replace it. Instead of butter milk in my gandmas case it was cottage cheese. She passed away before I ever knew her. But my dad told me about her.
I would also add the liquid from the tuna to the veggie water. Great recipe that doesn't use canned soups. A roux is so easy and economical. Loving your content Mary. God bless.
Growing up my mom would make “tuna casserole with cheesy biscuits” and it was delicious but used a lot of processed foods. I still make it but have modified the recipe and make it mostly from scratch (tuna is stilled canned and cheese is commercially made, but I grate it). The recipe is very similar to the recipe you shared today. I may try adding potatoes next time I make it. Thanks for sharing.
Yes, I try to drink my left over water. Watering plants with extra is good, too. Lots of nutrition in that water! A good tuna juice can be added into the sauce also, for extra flavor. Lots of flavor in that juice! Of course, if you have a kitty you might want to reserve a little for your sweetie.
I enjoy everything about you and your videos, but I must say your time stamps are greatly appreciated! I have not come across anything close to this detail on any other channel. Thank you sweet friend!
This is a great alternative to tuna noodle casserole! I’m looking forward to serving this to my family. We don’t eat meat on Fridays and this is a nice easy casserole. I can see this using canned chicken, with sage added to the biscuit dough instead of parsley. Thank you!
Oh Mary again you ve done chefs-d'œuvre 😍 I ve just finished Kitchary for breakfast and ALL my family said its délicieux 😋 ! And actually your discard sourdough pancakes now is my MUST DO ONCE A WEEK recepie 😄 thank.you for sharing with us all your knowledge 😘 hugs ! Marina
I make my own tuna pot pie I’m vegetarian and used mushroom soups. I am happy 😊 to learn from you how to make my own cream sauce to thicken. Thank you 👍🏽 I enjoy your channel & learning a lot ❤️
This looks very similar to English "fish pie". It uses mashed potato on top instead of the biscuits. Posh versions of it use a bunch of different types of fresh fish, but fish is often very inexpensive in the UK so it's not surprising that it uses fresh fish, I think it'd be very possible to modify to use tinned fish.
And I was thinking to top this with blizt up soft rolls (fresh breadcrums) mixed with grated cheese. Biscuits is a totally new thing for me, not something we are used to here in the Netherlands
@@Theaterverslaafde WE in Australia call these biscuits scones, as they do in England. I think we could also use buttermilk instead of the cheese. I use buttermilk in my scones and cakes, and it's easy to get here.
Hi Mary, I recently made a cake recipe from a 1950 Betty Crocker cook book. The directions read 2 3/4 cups of sifted all purpose flour, meaning that you measure out 2 3/4 cups of flour, sift it and remeasure the 2 3/4 cups of sifted flour, place it back into the sifter and add your salt and leveling agent etc… you have some left over flour so that you are using a smaller amount. I always enjoy seeing you. Thank you for the recipe.
Mary, What a nice recipe you have shared again! I always love seeing your smile, your bright and cheerful kitchen and hearing the lively background music! There's a sense of home and belong whenever I came to your channel. Perhaps it was the lighting of your kitchen that reminded me of a beloved late Italian friend's kitchen where she taught me how to make croutons? I don't know. One day after the P is over for a long while and if I could get a chance to go to Texas, I hope you would have started some kinds of Meet-Ups that I could meet you in person! Thanks again for all your hard work, God bless you!
What a wonderful, hearty dish to serve to a hungry family! I wish my crew liked tuna, only my mom, daughter-in-law and I do, so I think I'd use some leftover chicken or turkey in it! SO GOOD!!
Hi Mary . That recipe looks delicious . I’m going to try it next week but will skip the biscuit on top and will eat the dish with freshly home baked baguette . I make roux all the time , never bought a can of soup , never bought a jar or a bottle of sauce . I cook from scratch , well I’m French ( and live in France ) and in most French homes there’s no processed food . To tell you the truth , I’ve never set foot in a fast food restaurant , never tried a hamburger, never tried ketchup ...but I cook tons of veggies and add quite a lot of spices . I enjoy your videos a lot
Dearest Mary, thank you for this recipe! This was my children’s introduction to canned tuna. I want them to be familiar with it in case we ever need to rely on ingredients like this- that way it won’t be strange and different. Everyone enjoyed this recipe and my husband said it can definitely become part of our supper rotation. ❤ I’ve been working on cooking more traditionally and am learning a lot from you. Thank you!!
Hello there Mary, I absolutely love your channel and your style of cooking, laid back, informative and knowledgable with little or no fuss! I'm from the UK and have got used to your spoons and cup measurements!! :) I think with your knowledge and unique style you could/should have your own cook show, it would be down to earth, not judgemental and simple to understand for the many of your viewers. I especially like the 'no wastage' approach although I confess I do throw away peelings of onions!! Keep it up Mary and keep those recipe's coming!! :)
p.s just made this tuna pie today and it tastes delicious!! I forgot to add the butter so had to whip out the biscuits and squash in the butter in bits!! :)
You could use the veggie water instead of milk in the topping since we’re adding cottage cheese. Perhaps chill the stock first as cold liquid makes better biscuits/scones. A thrifty cook might have done that to preserve their milk for drinking, custards or cake baking during the depression or WWII.
This brings back memories Mary. I remember always having tuna Spam and Vienna sausage in the pantry and oh yes and canned salmon and we would have salmon croquettes. I wish I remembered how my mother made those now
I'm going to have to give the biscuits a try! On a side note, I often find the HEB brand products are at least as good if not better than the name brands (probably preaching to the choir here).
We are going to love this! Making it for lunch for my family. This old fashioned recipe is a nice change from all the she she poo poo that’s been going on the last 20 years. Didn’t know how to make a cream sauce, now I do. Thank you 😊
This casserole was a hit with my family. We had some cheddar in the fridge so added that to the biscuits. Easy and delicious. I’d like to see more depression era recipes. The ladies really had to economize and use what they had available.
My grandmother would wash the potatoes before peelin, because...... she would put the peels in cool water in the fridge until lunch the next day. Then she would drain water off set them on a dishtowel. She would heat up oil in a small pan , then deep fry the skins a few at a time to make home made potato chips! When the oil cooled she would save it in a jar to use it again.
It never occurred to me that baking powder had aluminum in it so I went and looked at it. Its Argo brand and it says no aluminum . I always learn something new by watching you. And I like how you made the biscuits.
@@dr.christopherjohnson1406 originally northern Illinois (not Chicago). Now I live 80 miles NE of Atlanta. My husband and I retired and had to get out of Illinois. Couldn't afford the taxes.
My grandmother used her own homade cottage cheese in her biscuits. She said it kept them moist and added a good flavor. The livedon a self sufficient farm. Whenever she made butter she made cottage cheese from the skim milk. No waste.
Lovely! I'll bet you would just add chicken in lieu of tuna, and maybe poultry seasoning and this would be a perfect chicken pot pie! Also, the cottage cheese, I was thinking like you... I'll bet cottage cheese was instead of buttermilk. Thank you for sharing! N. E Texas here!
Mary, thank you for this delicious recipe. We eat tuna about once a month, so I will be trying this soon. Lately I have been buying canned Skipjack tuna at Trader Joes, it is a smaller tuna and has less mercury. It is a darker tuna, but not fishy. I always look forward to your new videos. 😋👍
Paying extra for albacore tuna is so worth it in my opinion. As a child, I really disliked anything with tuna and was convinced it was just something I didn't like and wouldn't ever like. Then about 10 years ago, while pregnant with my oldest son I was craving tuna salad sandwiches and wanted one so much! My good friend was making tuna salad for dinner and I asked her to make me one - she was using albacore, and the difference with albacore in flavor and texture compared to chunk light pink tuna is night and day!! I couldn't believe how delicious it was. Ever since that day, I have loved tuna recipes and tuna salad, but I just sparingly use albacore only. Such a huge difference..if anyone here hasn't tried tuna recipes with albacore, I highly recommend it!
Thank You Mary. Aluminum is used in baking powder to make it heat-activated;an effect triggered once the dough comes in contact with heat and not from moisture which is how non-aluminum baking powders work. Found this answered when I look it up.
The reasons for using cottage cheese are several. First, it adds tang to the biscuit dough. Second, it is easy to work with, and it browns easier and it is denser/cake like. .
So yummy looking! I am, for sure , going to make that recipe soon. I will probably use half turkey wheat in the biscuit dough. Thank you so much for sharing this depression relief meal.
I don't use a lot of baking powder and when it's been sitting long enough I can see that it loses some of its rising capability. I've also read that cream of tartar plus baking soda equals baking powder. I've read that in recipes if you don't have baking powder you can substitute baking soda plus some sort of acid in the recipe so that when they are combined the baking soda will Fizz and create the same Rising effect . Which is supposedly why buttermilk pancakes and Buttermilk Biscuits are popular . Because baking soda doesn't deteriorate, it must mean the cream of tartar does and I wonder if aluminum is a preservative or somehow boosts the chemical interaction of the two main ingredients . Vinegar is something else that I see used as a substitute acid . If cream of tartar deteriorates, then it makes sense to me that (at a time when you didn't just throw something away and replace it when it deteriorated a little bit), maybe you were basically compensating for the reduced Rising power of older containers of baking powder. In my experience, which is by no means extensive , it takes about half again as much baking powder to do the job once the can is a year old. And that's with the modern containers which have a flexible plastic lid as opposed to the older ones which were tin I think and had a tin lid that wasn't airtight . I don't measure, so that's a guesstimate, but the main point is just that if the baking powder had time to age even a little bit they might have needed more to do the job. The more humidity there is in the house the more quickly it deteriorates and air conditioning and central heat of course are what keeps the air dry . So there was probably higher humidity much of the year at that time as well. I end up throwing away 3/4 or more of every can simply because it costd less than a dollar to replace and I don't want the extra sodium of needing to use more of the older container.
I have the same pan. Hubby bought it for me as a Mother’s Day gift. It’s a pan I use every day. It stays on the stove all the time. As much as I love the pan I don’t like the handle. When you grab the pan and you have something heavy or you have liquids you need to be careful…. the pan can flip because the handle is too slim. I’ve learned to use it but it’s still a hassle. I hope they change the handle on the next generation.
Cottage cheese may be in place of “clabbered” milk. That is where clabber girl baking powder gets its name. Please more depression era recipes. I LOVE them.
Thank you for giving us ingredients that are natural, that do NOT come out of a factory. I have great difficulty with most American recipes because, here in Italy we only use foods that come from farms (except for pasta).
Mary, thank you for sharing this with us. Definitely giving it a try since, my sisters and my son have always told me that I have always had a “depression era mentality “. And what’s wrong with that? RIGHT?! I love canning, prepping, growing, and sewing with modern conveniences! I’m frugal, not crazy😄🥰
I make tomato juice gravy like this also. I cook Tennessee Pride hot sausage and use the flour after removing sausage patties and use half tomato juice and water (doesn't thicken as well as reg. gravy so add slowly). I serve with fried over easy eggs and homemade buttermilk biscuits.
Well, Mary, I must say I just found you while I was looking for traditional rescipies and natural syrups and things healthy to make. THANK YOU! You are a blessing! AND you have a BEAUTIFUL name - it's my name, my mother's name and my grandmother and my great grandmother's name as well. I am hooked on your channel and will be making this recipe this week.😇 God bless you Mary!
In the 50’s we would put 1 teaspoon of baking powder for like a base. If we wanted to make the dough rise a little, we put in 2 teaspoons of baking powder. Same for 3 or 4 teaspoons. I used 4 teaspoons to make my cornbread cakey. Kind of flat to about 3 inches high. 🥳🎊🎁🎉
Thank you for sharing! This looks good. I think it might be good with a sprinkle of Old Bay seasoning and a little cheddar( maybe in the dough) on top after brushing with the butter. I want to try it soon!😀
I think I'm remembering this recipe was a regular during my verrrry early childhood! (very early 1960's. Mom was older, so I was a "chosen baby") Thinking....yep, definitely remember this, WITH the mixed veggies, even. May not have been the special biscuits, but they were scratch-made. Or maybe the were the special biscuits, and thats why to this day, regular biscuits are just not good enough, lol. Thanks so very very much for this unexpected trip back in time!
Aluminum free baking powder reacts with liquid instead of heat. Whatever that means. Will not have the metallic aftertaste. Can't wait to make this. I used to love Banquet Tuna pot pies as a kid but this will be way better.
This video was so relaxing to watch. Mary, your videos are so informative. The little tidbits you throw in are invaluable. Love your gentle spirit. Big hug!❤
I like tuna, though I've said for years I don't like tuna hot. But I have a whole mess of tuna right now, so I've been experimenting. I think it's really just whatever the mix was that my mother used when making tuna casserole. And I have no idea what the flavor combination was that I didn't care for. I recently experimented and made a soup in the crock pot. I used like 8 cans of tuna, some dried corn, a can of sliced potatoes, and a bag of green beans. Seasoned with garlic and onion salt (I usually use powdered, because by the time I get enough seasoning, it's too much salt for my taste, but with this dish it worked well), and a bunch of dill. I didn't drain the water from the cans, it became the broth. The one thing I think I'd do differently is add a cube of chicken bullion. It was pretty tasty. And there's still some in the freezer.
This is how I grew up eating. Mom and Dad would never think of getting any extra sweets or candy. If we wanted candy , we had to turn in pop bottles found in the ditch and turn in for 2cent candy. We had 1 day a month we could get ingredients for ice cream floats. We were not poor. Thats just how we ate.
This looks really great and is so reminiscent of our school cafeteria tuna pie in the late 40s and early 50s. The exception is our pie had a pie crust, bottom and top. I think make mine tkoi day with biscuits. I can't wait to dry your method of slicing the biscuit roll !
I love white cream sauce, so much better. Looks delicious. Aluminum free powder is activated by liquid. Aluminum baking powder is activated by the heat.
Grew up on delicious salmon loaf. Will try the patties. By the way, you are the sweetest, wonderful teacher with great healthy recipes and great ideas. I use so many of your suggestions and recipes from bone broth to homemade seasonings.❤❤❤
Hi Mary, to answer your question about why they used cottage cheese, it was to add moisture & tenderness without adding more butter. Besides adding richness & making the biscuits tender, it also adds protein. I learned to make biscuits using cottage cheese from my mother
Wow!! Thanks for sharing that!! ❤️🤗❤️
N.Y. had the largest % of Immigrant Jews in the World. Cottage Cheese was a staple in their diet and used in nontraditional ways from the USA cooking style.
Then it was often a cheaper meat substitute for the Orthodox community. It was substituted for hard cheeses, milk, butter and fancier soft dairy products ( sour cream, cream cheese, pot cheese and melting cheeses like Brie and mozarella. ) You would find Blintzes for dinner or "Poor man's LOX" (with cream cheese on bagels) became Sardines and cottage cheese on Dried Rye Toast .
Now compared to then Cottage Cheese and Wasa Bread is much pricier.
Looks delicious 😋 I am going to make this, but I am going to use my tuna water from draining the tuna to add to my milk for the rue....and save the vegetable broth for soup. Thank you so much for sharing ❤ we love you Mary!
Can you share her recipe? I would love to try it!
Loving this, looking forward to more depression recipes! Thanks Mary!
I can't believe this lovely woman doesn't have her own show on the cooking channel.
❤️🤗❤️
They would ruin it. It would be better to support her by paying for her membership rather than whatever is on the tv.
I Agree Completely.Don't leave us Mary 🙏
I can't believe people still watch TV. ;)
TV is worse than the government.
Please do a depression era series! Love watching you
Oh yes! I totally agree!
Great idea since we are in the great recession
I love her channel and more would be great!!!
Make it with can chicken then you can freeze single servings sizes so, that you have a quick meal when you dont feel like cooking. Mary I appreciate you providing these types of cost effective meals....it's always nice to save money especially, with the high food cost. 🌼
Can chicken?? It must be an American thing.. no such thing exists in Australia!
@@stormygayle9388 Hi Stormy yes. Can Chicken...produced by the same companies that make can tuna. Look in the can meat/fish/crab section you might find it. Look for clean ingredients on the can chicken lable it's a little more in price but, better quality. take care ps look up Brand new tube = good info.
I freeze tuna casserole in small portions so I’m sure you could freeze this, too.
@@taramcdonough3599 Gosh, that's a great idea. I found canned chicken on sale for $1 last year and stocked up👍
Or use leftover roast chicken or that saved bit of frozen Thanksgiving turkey.
I’m going to make this, however I’m going to use sourdough for my biscuit. Yes, definitely would love to see more depression era recipes & using lesser cuts of meat
Crying for a brush of butter - my favorite part! This looks so homey and delicious. Love your Depression cooking recipes and tips, keep 'em coming! ~Michele
Oh Michele!! You are such a sweetheart!! Love, Mary❤️🤗❤️
I loved that too. In my opinion everything cries for a brush of butter.
If I'm correct, I've heard Carolyn from Homesteading Family mention you. I just subbed your channel! (By the way...I'm a "One L Michele", too...I think we need a club! : ) )
@@rough-hewnhomestead5737 well hi Michele! Yes, I do some work for Carolyn and Josh and the Homesteading Family team. Thank you for saying hello and subscribing! We one "L" Micheles need to stick together. 🌸 Michele
Kinda reminds me of the Tuna casserole my mom made in the 50’s. She was pretty much the worlds worst cook, and she would even tell you that herself, but her tuna casserole was always something I liked. She put home made croutons on top (from bread).
Canned soups are expensive now. They used to be 2/$1.00, at local discount stores (SW VA,USA). Recently, the price has risen to $1.39 - $1.59, per can. I'm making my own roux, as Mary suggests. Thanks, Mary.
My grandma was born the 6th of 12 children in 1923 to impoverished sharecropper parents. My father and mother surrendered me to her when I was 10 years old. That is when my life began. Grammy was shy, fiercely loyal, industrious and frugal. I adored her. She passed away two years ago this month. This video evoked memories of how her ability to stretch every penny was second nature to her. My own work ethic and frugality are just two of the many gifts she selflessly gave me. Thank you for the recipe and for the thousands of hard-scrabble yet joyful lives it represents.
Thank you so much for sharing this heartfelt story with me. Your grandmother sounds like quite a lady!! And you do too!! Love, Mary❤️🤗❤️
My grandma used to use the water from the tuna in the white sauce as well. It makes the dish richer and can help spread the flavor if you use more potatoes or rice or pasta. I use tuna in oil and it works well too.
Mary, sorry in advance, unrelated comment...I recently watched your Bread and Butter Pickle video. Your suggestion to leave salt and not to rinse was a GAME CHANGER! I have been making for years, for my husband. I dont care for such sweet pickles. These are wonderful, not rinsing the salt. THANKS so much!! Another wonderful tip Ive learned from you. Thanks for all you do!
I enjoy your talking. Feels like I'm there with you having coffee while learning so much for at home cooking, storing, etc.
I'm so glad!
Mary’s voice is so calming is such anxiety ridden times. She’s so talented and such an amazing human. She truly is changing the world one family at a time who find her in these crazy uncertain times.
Hi Mary!! This recipe is so wonderful! Versatile too! I made mine with milk poached chicken breast, shredded, used some potato, cabbage, peas and broccoli ( what I had on hand) with fresh basil, and grated some Asiago cheese into my biscuits.... It was sooooo delicious!!! Thanks so much for all you do! God bless you!
My mom used cottage cheese in her cornbread .I loved it.
As the saying of Chef John goes, "Hot roux, cold milk, no lumps". If the liquid is warm or heated in any way before adding to the roux it will most likely cause lumps to form, using 'cold' milk {or cold liquid} helps prevent that. Love tuna casserole type things, going to try this recipe!
I was thinking that as I watched this just now. Chef John is great
@@0TheWhiteDaisy0 ❤Chef John!
This looks so delicious! I used to be so confused when I watched American cooking videos as to why they kept using canned soup in things, I just had an ah ha moment when you mentioned making roux instead of using canned soup! I have only ever made roux but I was taught to cook by my mum and grandmother who made everything from scratch!
I use thread or fishing line to slide underneath roll and pull up crossing the string as you go up. Makes slicing so much easier. Nice recipe.
That is such a great point about learning to make a roux being a crucial step in avoiding excess garbage in our foods! I learned how to make a roux when trying to replicate my dear grandma's baked macaroni and cheese. Thanks for everything you do, sweet Mary!
Growing up my family had a salmon casserole very similar to this however the biscuit was patted flat and sprinkled with cheese and chopped bell peppers and then rolled and cut into pinwheels.
Oh yum, that sounds delicious! I’m going to try that idea. Thanks for this!
Very good video Mary! I have several very old cookbooks and glad you mentioned amounts and sizes of cans, etc. As most of us older cooks know, over time the sizes of cans have gotten smaller which would affect an older recipe for sure. Thank you for bringing that to my/our attention.
Using cottage cheese might have been both a buttermilk replacement and a fat alternative to save using so much butter, which they might not have had. It also adds moisture.
Hi Sweet Friends, Today, I want to share with you a Depression Era Tuna Pie Recipe with Cottage Cheese Biscuit Topping ➡️SUBSCRIBE: czcams.com/users/marysnest
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➡️TIMESTAMPS:
0:00 Introduction
1:56 Tuna Pie Ingredients
2:54 How to Simmer Potatoes
4:16 Addit’l Tuna Pie Ingredients
10:02 How to Make Tuna Pie
20:43 How to Make Biscuits
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Thanks for watching! Love, Mary
I am going to try this my grandma use to make them my dad said it was because when they ran out of stamps for a certain thing you couldn't get It and they had to come up with something to replace it. Instead of butter milk in my gandmas case it was cottage cheese. She passed away before I ever knew her. But my dad told me about her.
I would also add the liquid from the tuna to the veggie water. Great recipe that doesn't use canned soups. A roux is so easy and economical. Loving your content Mary. God bless.
Growing up my mom would make “tuna casserole with cheesy biscuits” and it was delicious but used a lot of processed foods. I still make it but have modified the recipe and make it mostly from scratch (tuna is stilled canned and cheese is commercially made, but I grate it). The recipe is very similar to the recipe you shared today. I may try adding potatoes next time I make it. Thanks for sharing.
Yes, I try to drink my left over water. Watering plants with extra is good, too. Lots of nutrition in that water!
A good tuna juice can be added into the sauce also, for extra flavor. Lots of flavor in that juice!
Of course, if you have a kitty you might want to reserve a little for your sweetie.
Sorry it’s folks
I really enjoy Depression Era recipes. Thank you for sharing. You are a blessing. Have a wonderful weekend!! 🙏❤
I enjoy everything about you and your videos, but I must say your time stamps are greatly appreciated! I have not come across anything close to this detail on any other channel. Thank you sweet friend!
This is a great alternative to tuna noodle casserole! I’m looking forward to serving this to my family. We don’t eat meat on Fridays and this is a nice easy casserole. I can see this using canned chicken, with sage added to the biscuit dough instead of parsley. Thank you!
I would love more vintage recipes such as this. Thank you so much, this looks delicious 💕
Oh Mary again you ve done chefs-d'œuvre 😍 I ve just finished Kitchary for breakfast and ALL my family said its délicieux 😋 ! And actually your discard sourdough pancakes now is my MUST DO ONCE A WEEK recepie 😄 thank.you for sharing with us all your knowledge 😘 hugs ! Marina
Hi Marina!! So happy to hear this!! ❤️🤗❤️
I make my own tuna pot pie I’m vegetarian and used mushroom soups. I am happy 😊 to learn from you how to make my own cream sauce to thicken. Thank you 👍🏽 I enjoy your channel & learning a lot ❤️
I’m a vegetarian too! So happy there are others that watch Mary’s Nest.
I think we will all need recipes that are frugal and tasty. Would appreciate more . thanks so much the casserole looks great.
This looks very similar to English "fish pie". It uses mashed potato on top instead of the biscuits. Posh versions of it use a bunch of different types of fresh fish, but fish is often very inexpensive in the UK so it's not surprising that it uses fresh fish, I think it'd be very possible to modify to use tinned fish.
And I was thinking to top this with blizt up soft rolls (fresh breadcrums) mixed with grated cheese. Biscuits is a totally new thing for me, not something we are used to here in the Netherlands
@@Theaterverslaafde WE in Australia call these biscuits scones, as they do in England. I think we could also use buttermilk instead of the cheese. I use buttermilk in my scones and cakes, and it's easy to get here.
Love you. You are my mom and grandmothers all in one, tradition, knowledge, and delicious cooking
Hi Mary, I recently made a cake recipe from a 1950 Betty Crocker cook book. The directions read 2 3/4 cups of sifted all purpose flour, meaning that you measure out 2 3/4 cups of flour, sift it and remeasure the 2 3/4 cups of sifted flour, place it back into the sifter and add your salt and leveling agent etc… you have some left over flour so that you are using a smaller amount. I always enjoy seeing you. Thank you for the recipe.
There is flour sifted and sifted flour. Yup, two totally different measurements. One measures after sifting and the other measures before sifting. 😉
Mary, What a nice recipe you have shared again! I always love seeing your smile, your bright and cheerful kitchen and hearing the lively background music! There's a sense of home and belong whenever I came to your channel. Perhaps it was the lighting of your kitchen that reminded me of a beloved late Italian friend's kitchen where she taught me how to make croutons? I don't know. One day after the P is over for a long while and if I could get a chance to go to Texas, I hope you would have started some kinds of Meet-Ups that I could meet you in person! Thanks again for all your hard work, God bless you!
I love Blessed Mother helping you in the kitchen,too!😊
Yes! Was going to say that about the leftover liquids. My indoor plants love it!
Yeah Mary! I'm so glad to see you today. Thank you for the recipe. I will definitely try it. I love the old recipes, I hope you keep them coming.
What a wonderful, hearty dish to serve to a hungry family! I wish my crew liked tuna, only my mom, daughter-in-law and I do, so I think I'd use some leftover chicken or turkey in it! SO GOOD!!
Hi Mary . That recipe looks delicious . I’m going to try it next week but will skip the biscuit on top and will eat the dish with freshly home baked baguette . I make roux all the time , never bought a can of soup , never bought a jar or a bottle of sauce . I cook from scratch , well I’m French ( and live in France ) and in most French homes there’s no processed food . To tell you the truth , I’ve never set foot in a fast food restaurant , never tried a hamburger, never tried ketchup ...but I cook tons of veggies and add quite a lot of spices . I enjoy your videos a lot
Dearest Mary, thank you for this recipe! This was my children’s introduction to canned tuna. I want them to be familiar with it in case we ever need to rely on ingredients like this- that way it won’t be strange and different. Everyone enjoyed this recipe and my husband said it can definitely become part of our supper rotation. ❤ I’ve been working on cooking more traditionally and am learning a lot from you. Thank you!!
Hello there Mary, I absolutely love your channel and your style of cooking, laid back, informative and knowledgable with little or no fuss! I'm from the UK and have got used to your spoons and cup measurements!! :) I think with your knowledge and unique style you could/should have your own cook show, it would be down to earth, not judgemental and simple to understand for the many of your viewers. I especially like the 'no wastage' approach although I confess I do throw away peelings of onions!! Keep it up Mary and keep those recipe's coming!! :)
p.s just made this tuna pie today and it tastes delicious!! I forgot to add the butter so had to whip out the biscuits and squash in the butter in bits!! :)
You could use the veggie water instead of milk in the topping since we’re adding cottage cheese. Perhaps chill the stock first as cold liquid makes better biscuits/scones. A thrifty cook might have done that to preserve their milk for drinking, custards or cake baking during the depression or WWII.
This brings back memories Mary. I remember always having tuna Spam and Vienna sausage in the pantry and oh yes and canned salmon and we would have salmon croquettes. I wish I remembered how my mother made those now
Mary knows how to make them ,check her videos 😊
Hi Kaye, I have an easy recipe here: czcams.com/video/BP2FXR7udqM/video.html Hope all is well! Thanks so much for visiting. Love, Mary❤️🤗❤️
Thank you! Quick inexpensive and love the idea of rolling the biscuit dough !
I tried the recipe, my husband loved it, I also made some for my 94 year old mum, she loved it too. Thanks Mary!
I'm going to have to give the biscuits a try! On a side note, I often find the HEB brand products are at least as good if not better than the name brands (probably preaching to the choir here).
We are going to love this! Making it for lunch for my family. This old fashioned recipe is a nice change from all the she she poo poo that’s been going on the last 20 years. Didn’t know how to make a cream sauce, now I do. Thank you 😊
This casserole was a hit with my family. We had some cheddar in the fridge so added that to the biscuits. Easy and delicious. I’d like to see more depression era recipes. The ladies really had to economize and use what they had available.
Hi Christopher Johnson from Calgary, AB Canada!
I'm in my 60's, love to cook and am learning so much from your channel! I wish our young women would watch your channel ❤️
I hope so too!
I made this tuna pie for dinner tonight. Everyone loved it. There is nothing leftover. Thank you for the wonderful recipe.
My grandmother would wash the potatoes before peelin, because...... she would put the peels in cool water in the fridge until lunch the next day. Then she would drain water off set them on a dishtowel. She would heat up oil in a small pan , then deep fry the skins a few at a time to make home made potato chips! When the oil cooled she would save it in a jar to use it again.
Great idea!!
It never occurred to me that baking powder had aluminum in it so I went and looked at it. Its Argo brand and it says no aluminum . I always learn something new by watching you. And I like how you made the biscuits.
@@dr.christopherjohnson1406 originally northern Illinois (not Chicago). Now I live 80 miles NE of Atlanta. My husband and I retired and had to get out of Illinois. Couldn't afford the taxes.
@@dr.christopherjohnson1406 so where do you live now?
I love this recipe! Can’t wait to try it! Thanks for sharing it, Mary! ♥️
My grandmother used her own homade cottage cheese in her biscuits. She said it kept them moist and added a good flavor. The livedon a self sufficient farm. Whenever she made butter she made cottage cheese from the skim milk. No waste.
Another pure comfort food. Great way to use any kind of canned meat. I love Tuna!
Lovely! I'll bet you would just add chicken in lieu of tuna, and maybe poultry seasoning and this would be a perfect chicken pot pie! Also, the cottage cheese, I was thinking like you... I'll bet cottage cheese was instead of buttermilk.
Thank you for sharing!
N. E Texas here!
Mary, thank you for this delicious recipe. We eat tuna about once a month, so I will be trying this soon. Lately I have been buying canned Skipjack tuna at Trader Joes, it is a smaller tuna and has less mercury. It is a darker tuna, but not fishy. I always look forward to your new videos. 😋👍
I look forward to trying this recipe. I make my own sauces and soup with homemade roux so so am excited! Thank you Mary! Awesome job!
Hope you enjoy!
The tuna pie looks delicious!
Thank you for the info on the baking soda I had no idea that there was aluminum added…
I'm eager to try this, Mary. Thank you so much for finding this eatable treasure.
Paying extra for albacore tuna is so worth it in my opinion. As a child, I really disliked anything with tuna and was convinced it was just something I didn't like and wouldn't ever like. Then about 10 years ago, while pregnant with my oldest son I was craving tuna salad sandwiches and wanted one so much! My good friend was making tuna salad for dinner and I asked her to make me one - she was using albacore, and the difference with albacore in flavor and texture compared to chunk light pink tuna is night and day!! I couldn't believe how delicious it was.
Ever since that day, I have loved tuna recipes and tuna salad, but I just sparingly use albacore only. Such a huge difference..if anyone here hasn't tried tuna recipes with albacore, I highly recommend it!
Thanks Mary , I love your channel. This looks amazing
Thank You Mary. Aluminum is used in baking powder to make it heat-activated;an effect triggered once the dough comes in contact with heat and not from moisture which is how non-aluminum baking powders work. Found this answered when I look it up.
The reasons for using cottage cheese are several. First, it adds tang to the biscuit dough. Second, it is easy to work with, and it browns easier and it is denser/cake like. .
Watching mary has been life changing for me. She opened up a whole new world.
I tend to use recipes as guides...
And since I am allergic to seafood, I can see this with chicken turkey or seasoned pork.
Definitely!
Your video is like a warm cup of tea or a big hug! So great. Thank you.
So yummy looking! I am, for sure , going to make that recipe soon. I will probably use half turkey wheat in the biscuit dough. Thank you so much for sharing this depression relief meal.
This looks delicious! I like these kind of recipes.
I don't use a lot of baking powder and when it's been sitting long enough I can see that it loses some of its rising capability. I've also read that cream of tartar plus baking soda equals baking powder. I've read that in recipes if you don't have baking powder you can substitute baking soda plus some sort of acid in the recipe so that when they are combined the baking soda will Fizz and create the same Rising effect . Which is supposedly why buttermilk pancakes and Buttermilk Biscuits are popular . Because baking soda doesn't deteriorate, it must mean the cream of tartar does and I wonder if aluminum is a preservative or somehow boosts the chemical interaction of the two main ingredients . Vinegar is something else that I see used as a substitute acid . If cream of tartar deteriorates, then it makes sense to me that (at a time when you didn't just throw something away and replace it when it deteriorated a little bit), maybe you were basically compensating for the reduced Rising power of older containers of baking powder. In my experience, which is by no means extensive , it takes about half again as much baking powder to do the job once the can is a year old. And that's with the modern containers which have a flexible plastic lid as opposed to the older ones which were tin I think and had a tin lid that wasn't airtight . I don't measure, so that's a guesstimate, but the main point is just that if the baking powder had time to age even a little bit they might have needed more to do the job. The more humidity there is in the house the more quickly it deteriorates and air conditioning and central heat of course are what keeps the air dry . So there was probably higher humidity much of the year at that time as well. I end up throwing away 3/4 or more of every can simply because it costd less than a dollar to replace and I don't want the extra sodium of needing to use more of the older container.
Too wordy. Lost me half way through. Be aware of us ADD forks
I have the same pan. Hubby bought it for me as a Mother’s Day gift. It’s a pan I use every day. It stays on the stove all the time. As much as I love the pan I don’t like the handle. When you grab the pan and you have something heavy or you have liquids you need to be careful…. the pan can flip because the handle is too slim. I’ve learned to use it but it’s still a hassle. I hope they change the handle on the next generation.
Cottage cheese may be in place of “clabbered” milk. That is where clabber girl baking powder gets its name. Please more depression era recipes. I LOVE them.
Thank you for giving us ingredients that are natural, that do NOT come out of a factory. I have great difficulty with most American recipes because, here in Italy we only use foods that come from farms (except for pasta).
Mary, thank you for sharing this with us. Definitely giving it a try since, my sisters and my son have always told me that I have always had a “depression era mentality “. And what’s wrong with that? RIGHT?! I love canning, prepping, growing, and sewing with modern conveniences! I’m frugal, not crazy😄🥰
I make tomato juice gravy like this also. I cook Tennessee Pride hot sausage and use the flour after removing sausage patties and use half tomato juice and water (doesn't thicken as well as reg. gravy so add slowly). I serve with fried over easy eggs and homemade buttermilk biscuits.
Wow this is a great recipe. I was looking for more tuna or salmon recipes from my pantry
Thank you Mary! I love your soothing calm manner, you are such a blessing!
This looks delicious, can’t wait to make it ❤️
Well, Mary, I must say I just found you while I was looking for traditional rescipies and natural syrups and things healthy to make. THANK YOU! You are a blessing! AND you have a BEAUTIFUL name - it's my name, my mother's name and my grandmother and my great grandmother's name as well. I am hooked on your channel and will be making this recipe this week.😇 God bless you Mary!
In the 50’s we would put 1 teaspoon of baking powder for like a base. If we wanted to make the dough rise a little, we put in 2 teaspoons of baking powder. Same for 3 or 4 teaspoons. I used 4 teaspoons to make my cornbread cakey. Kind of flat to about 3 inches high. 🥳🎊🎁🎉
Thank you for sharing! This looks good. I think it might be good with a sprinkle of Old Bay seasoning and a little cheddar( maybe in the dough) on top after brushing with the butter. I want to try it soon!😀
Excellent video, excellent descriptions. Thank you!
Glad it was helpful!
You took the words right out of my mouth, 👌👌👌👌 video
I think I'm remembering this recipe was a regular during my verrrry early childhood! (very early 1960's. Mom was older, so I was a "chosen baby") Thinking....yep, definitely remember this, WITH the mixed veggies, even. May not have been the special biscuits, but they were scratch-made. Or maybe the were the special biscuits, and thats why to this day, regular biscuits are just not good enough, lol. Thanks so very very much for this unexpected trip back in time!
Aluminum free baking powder reacts with liquid instead of heat. Whatever that means. Will not have the metallic aftertaste. Can't wait to make this. I used to love Banquet Tuna pot pies as a kid but this will be way better.
Hi Kathy, Thanks for the info! Love, Mary
It certainly looks tasty...this one is a keeper. Thanks, Mary. A depression era series would be wonderful.
This video was so relaxing to watch. Mary, your videos are so informative. The little tidbits you throw in are invaluable. Love your gentle spirit. Big hug!❤
Love this, Mary! Thank you from another Texas sister in the Hill Country😉💕
I like tuna, though I've said for years I don't like tuna hot. But I have a whole mess of tuna right now, so I've been experimenting. I think it's really just whatever the mix was that my mother used when making tuna casserole. And I have no idea what the flavor combination was that I didn't care for. I recently experimented and made a soup in the crock pot. I used like 8 cans of tuna, some dried corn, a can of sliced potatoes, and a bag of green beans. Seasoned with garlic and onion salt (I usually use powdered, because by the time I get enough seasoning, it's too much salt for my taste, but with this dish it worked well), and a bunch of dill. I didn't drain the water from the cans, it became the broth. The one thing I think I'd do differently is add a cube of chicken bullion. It was pretty tasty. And there's still some in the freezer.
I think I will try with Chicken since I'm one of those who do not care for tuna fish. Thank you Mary
This is how I grew up eating. Mom and Dad would never think of getting any extra sweets or candy. If we wanted candy , we had to turn in pop bottles found in the ditch and turn in for 2cent candy. We had 1 day a month we could get ingredients for ice cream floats. We were not poor. Thats just how we ate.
I made this last night. We really enjoyed it. Strange looking biscuits, but they were so good.
This looks really great and is so reminiscent of our school cafeteria tuna pie in the late 40s and early 50s. The exception is our pie had a pie crust, bottom and top. I think make mine tkoi day with biscuits. I can't wait to dry your method of slicing the biscuit roll !
You might want to try cutting the dough with thread or unflavored floss, it may be quicker. I can’t wait to try this recipe! Thanks!
I love white cream sauce, so much better. Looks delicious. Aluminum free powder is activated by liquid. Aluminum baking powder is activated by the heat.
Grew up on delicious salmon loaf. Will try the patties. By the way, you are the sweetest, wonderful teacher with great healthy recipes and great ideas. I use so many of your suggestions and recipes from bone broth to homemade seasonings.❤❤❤
So happy to see this! I have been hankering for tuna pot pie, and just said so last week, so thank you for this! Bless you!
You are adorable. I live in Mexico and love to make my own food from scratch as many products for modern cooking are unavailable. Thank you so much
Yummy yum yum😋🤤
Thanks for the recipe sharing.