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I'm cooking up a full day of 1950s meals and you're invited!
Items from this video:
My Favorite Recipes (1959): amzn.to/4amgCsV
Breville Handy Mix: amzn.to/4bDGaTq
Twist Whisk: amzn.to/4bHMWHW
Acc'ent: amzn.to/4bDG6Da
Dream Whip: amzn.to/3ykjYzn
Other videos you might enjoy:
Cavalcade of Food's Culinary Arts Institute Video: • Vintage Cookbooks: Ame...
Full Day of Meals playlist: bit.ly/3wnmLqB
Chocolate Buttermallow Cake: • CHOCOLATE BUTTERMALLOW...
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SCRAMBLEBURGERS (pg 53)
1lb bulk pork sausage formed into 8 patties
6 eggs
6Tbsp milk or cream
3/4tsp salt
1/8tsp pepper
3Tbsp finely chopped green pepper
3Tbsp finely chopped onion
8 buns, toasted and buttered
Cook sausage patties in skillet for a few minutes on each side until done. Reserve 2Tbsp of sausage fat and use to cook onion and pepper until onion is transparent. Beat eggs, milk, salt, and pepper with a fork and pour mixture over vegetables; scramble. Place sausage patties on bottoms of toasted and butter buns. Top patties with scrambled eggs and cover with remaining bun halves.
TOMATOES STUFFED WITH RICE AND CHEESE (pg 141)
For filling and topping:
2c cooked rice
2oz cheddar cheese
1/3c soft bread crumbs
4Tbsp butter
1/2c canned sliced mushrooms, drained
1tsp Worcestershire sauce
6 large firm tomatoes
3/4tsp salt
1/2tsp Accent
Preheat oven to 375. Butter 8x8x2 baking dish. Melt 2Tbsp butter. Combine breadcrumbs, melted butter, and 2Tbsp of the grated cheddar cheese. Set aside.
Heat remaining butter in skillet, and cook mushrooms until lightly browned. Stir mushrooms remaining cheese, and Worcestershire sauce into rice.
Cut a 1/4" slice from the top of each tomato. With a sharp knife, cut down around inside of tomatoes, about 1/4" from edges, being careful not to cut through bottoms. With a spoon, scoop out center pulp. Sieve pulp and combine with rice mixture. Season inside of each tomato with a mixture of salt and Accent.
Fill tomatoes with rice mixture, heaping slightly. Place in baking dish. Top with buttered bread crumb mixture. Bake at 375 for 15 to 20 minutes.
CURRIED CHICKEN WITH ALMONDS (pg 99)
4 cups cooked chicken cut into thin pieces
1/4lb fresh mushrooms, cleaned and sliced
1/3c butter or margarine
1/4c finely chopped onion
1/4c finely chopped celery
1/2c flour
2tsp curry powder
1 1/2tsp Accent
1tsp salt
2c cream
2c chicken broth
1/2c unblanched sliced almonds, toasted
Melt butter in a pan or chafing dish. Add mushrooms, onion, and celery to pan and cook over medium heat until onion is transparent and mushrooms are browned. Push vegetables to one side of pan and blend flour, curry powder, Accent, and salt into butter. Heat until mixture bubbles, stirring constantly. Remove from heat. Gradually add cream and chicken broth to pan. Return to heat and bring to a boil, stirring constantly. Add chicken and cook until the chicken is thoroughly heated through. Sprinkle almonds over top and serve over rice.
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TIMESTAMPS
0:00 Intro
1:05 Breakfast - Scrambleburgers
4:27 Thank You to Good Chop for sponsoring this video!
6:08 Lunch - Tomatoes Stuffed with Rice and Cheese
11:50 Dessert - Strawberries with Dream Whip
18:16 Life Update
19:34 Dinner - Curried Chicken with Almonds
24:08 Cookbook Chat - My Favorite Recipes (1959)
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MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time:
- Twist Whisk: amzn.to/3tDvFPo
- Geometry kitchen towels: www.geometry.house/?ref=AnnaB15 - use my link for 15% off!
- 1/4 Sheet Pans (to hold my prepped ingredients!): amzn.to/46S9IKE
- Ove Glove: amzn.to/3CkmyV5
- Small offset spatula: amzn.to/3GB9Rb7
- OXO Mini Angled Measuring Cup: amzn.to/3Gx2osz
- GIR Silicone Spatula: amzn.to/3ImvNIs
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PATREON: / cookingallthebooks
INSTAGRAM: _cookingthebooks_
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WEBSITE: www.cookingthebooks.net/
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