Reason for re-upload: There's been a problem lately with RUclips and how they transcode the videos. I tested this when I uploaded it, and again an hour before it went 'live' and the video was fine. But once it went live there were a few glitches that showed up - so I re-uploaded to try again.
Thank you very much for sharing that cook book with us. My great-great-grandmother's sweet pickles recipe is in that book. I never knew her as she died 20 years before I was born.
Some of those recipes were made by my mother while I was growing up. She was a terrible cook, bless her, but she could bake pretty well. I ended up going to culinary school to learn the things she couldn't teach, like seasoning and flavor. She learned from her mother, they did a lot of excellent canning of what was in the garden and pick your own farms. Her home canned mincemeat was phenomenal, just don't give her a steak to cook for dinner. Lol. Thanks for the walk through the cookbooks, Glen. Reminded me of my childhood and all the awful food!
I was making gravy for American Thanksgiving (twoish weeks ago) and I ran out of cornstarch (my normal slurry-based thickener). Knowing my gravy needed more thickening, I quickly put together a Beurre Manié! Thank you for: 1) teaching me how to make a Beurre Manié, and 2) saving Thanksgiving!
This was on the school lunch menu in 1968 in metro Detroit Michigan. I cracked up when i saw the picture. Ours looked exactly like that. This was back when lunch ladies were someone’s grandma. Yum!
This is the same in England. Before neo-liberalism, school dinners were made by women who were teens in world war 2. That food was so hearty. Went to pot after thatcher/reagan.
As I could hear Julie say .. "add any kind of veggie to it" .. if you did, it would be like a pot pie roll. Lots of ways to expand on this method and it looks yummie too!
Hello Glen, We made the Pork Sausage Scrapple shown in last week's cookbook (Meat Pie with Biscuit Crown/Lovett's Dairy Cookbook; dated Dec 1, 2024). Had it for last night's supper and it was excellent. The cornmeal base was a creamy pudding texture studded with the sage flavored sausage used in the recipe. We will be having this again. And again. It suits us just fine, it's delicious. Thanks for showing the cookbooks, it's a much appreciated part of the video. Merry Christmas to you and Julie, have a blessed day ⚜💖✝
Love the recipes from the old cookbooks. Always leads to possibilities limited only by your available ingredients, ingenuity, and adventure. Thank you!
Growing up in Wyoming in the 70/80s we used to get something like that in school lunches called Manhattan Rolls. Instead of biscuits, it used bread dough, and they were covered in a cheese sauce similar to a Mornay sauce but probably used cheddar. One of my favorites from our school lunches.
I remember then from 1950s in Montana ... we didn't really have a name for them, it was just beef filling in a rolled up dough. Bread dough or biscuit dough. Cheap and filling and kids loved them.
You are absolutely right, I use youtube and my various subscriptions as my "secret sauce" to my cooking, picking up tips an tricks (and great meals ) from the people that I follow
I hope you do more from this cookbook. It's such a surprise recipe as it's super simple and I know I have had something similar but not this. I watched at the gym and was ready to go straight to the store to make this for dinner. Thank you for sharing.
We made this in back in home economics in high school in the 1990s but we added cooked onions,fried potatoes, peppers, bacon,scramble eggs, breakfast sausage and cheese and buttered washed the outside of each biscuit before going into the oven.
I love that you show us the cookbook at the end. Kind of miss your wonderful insights from the unboxing and sometimes your thumb is in the way, but wow, I am taking screenshots like crazy.
Had these for school lunch as a kid. Made with regular bread dough. Rolled with tuna fish instead of beef. Gravy was a white gravy with more tuna fish in the gravy. *I LOVED THEM*
I enjoyed you turning through the pages. Many good looking recipes, and I enjoyed looking at the advertisers and their phone numbers. Thank you for a great video and accompanying history discussions.
The recipe looks really yummy as is and I'm fascinated by the advertisers... that must be everybody that advertised in the paper, lol. What a fun resource. Thanks for another terrific video! 😋👍
Wow! Just wow. You are the community cookbook author! Thanks for reviving this. I’m adding it to the other recipes of yours that I already make. (Mack’s key lime pie except as lemon pie for one.) Sausage or chicken here, geez yeah.
Love your shows!! Love what you’re doing with the cook books at the end! I can’t tell you how many time I watched and wished you did this. Now do you think you could get the camera a little close so we could pause and get a screen shot of the recipes? 😬 thanks for all you do, it so much fun watching!
This is another basic recipe with basic ingredients-which is a good thing. It makes a great recipe for someone starting out cooking. It shows how our tastes have changed over the last 80 years. It is also able to be changed and rearranged. Some spices and/or herbs over just black pepper. The liver dumplings on the same page looks interesting.
This brought back. We got to get thought this hard time memory. Its been a good number of years ago. I made something similar. It was called "luncheon surprise" page 32 in anyone can bake. The recipe called for left over meat with gravy or sauce. Roiled in a biscuit dough.
Oh my gosh! In the late 60's I went to elementary school at Olympic View Elementary in Oak Harbor, Washington. Back when they actually cooked the food. They used to make these.l!😋 Well, IDK if it was this exact recipe. They called them pinwheels & they put gravy over them. Their school lunches were the best! Ahh, the good 'ol days.,..😊
@jacquelinebergman6431 Absolutely, right there with you. And it seems there may be more pickle recipes than there are actual vegetable combos, which is also funny to me, but I'll have to watch it again. 😂
My mother used to make this exact recipe as a regular dinner, in her regular rotation. We called them Meat Rolls. I had them all the time with either brown gravy and / or ketchup. We live in Manitoba, but mom's mom was born and raised in Ohio, married in 1942, so I am guessing that is where the recipe came from. Never was one of my favorites, lol, but I was a picky kid.
My mom made something like this every week, in the rotation, lol. We called them pinwheels, sometimes with gravy, but most often with just catsup and fried potatoes
I want to try this recipe. My great grand parents and grandmother were from Kannapolis, and worked in the textile industry at Cannon Mills. My mother grew up there as well. Go A.L. Brown!!!
At school we used to get something like this for school lunch in the 1960’s. The pastry would be suet paste. It was rolled as you did. And was then wrapped in greased grease proof paper, and was then put in a round cylindrical tin, which was held together by clamps and was then steamed. Served with vegetables of some sort. And potatoes.
A couple years ago my church did a holiday cookbook where members of the church sent in recipes to be put in for for a little cookbook that they passed out around Thanksgiving time
I like that and it is so easy to make it low carb. So many directions to take it. Cream cheese and cheese. Spicy with beans like a beef and bean biscuit instead of burrito.
As an American I can’t help but be impressed by the fact that your ground beef looks like real meat unlike the freakishly pink ground beef you find in stores here.
Is the ground beef your buying is shrink wrapped or in heat sealed plastic trays. If it is it, is packed with CO2 or nitrogen to slow oxidation. They do this to cut food waste. People are wary of buying ground beef when it becomes brownish red even when it was ground within the last 12-24 hours and is perfectly fine to eat.
My Gran made a meat jelly roll but it was a steamed pudding not baked then sliced after cooking. It was delicious served with the bouillon cause the ground beef and onions were boiled not fried
Exploring the different meats/sausages that could be used I think that a duxelles (like in Beef Wellington) would be lovely in this kind of a roll up with a beautiful mushroom gravy! I'm not even vegetarian and this sounds amazing!! 🍄😁
That sounds delicious! I was watching, thinking how I could easily do that and the variations that I could make with it. My biscuits are the same, except that when I am CUTTING biscuits in biscuit form, I fold the dough and Pat it out several times to create layers. You could add a handful of frozen green peas and/or corn, etc. YUM!
I think we would be using crescent roll cans now.... but I gotta give your mixing the biscuit dough in the food processor. Great starting point for leftover ham or turkey also!!!
I work in Document Services for legal offices. I've helped compile recipes twice in the past 10 years for an office cookbook. These are now created as pdfs. One office did have the duplicating dept print and spiral bind about a dozen of them. But everyone else just used the digital copy or only printed the recipes they wanted to try.
Reason for re-upload: There's been a problem lately with RUclips and how they transcode the videos. I tested this when I uploaded it, and again an hour before it went 'live' and the video was fine.
But once it went live there were a few glitches that showed up - so I re-uploaded to try again.
Says it was set to private but then went through.
Glad you noticed it so quickly. Recipe looks delicious!
plays fine now
Gotta love the annoyances like that
All good, thanks Glen for all you do!
Thank you very much for sharing that cook book with us. My great-great-grandmother's sweet pickles recipe is in that book. I never knew her as she died 20 years before I was born.
Did your family make them when you were growing up?
@@maggiep3263 Yes! But I have no way of knowing long if it was from this recipe. For the sake of it, I’ll assume it was. 😁
@@markyates888 That is awesome!
Some of those recipes were made by my mother while I was growing up. She was a terrible cook, bless her, but she could bake pretty well. I ended up going to culinary school to learn the things she couldn't teach, like seasoning and flavor. She learned from her mother, they did a lot of excellent canning of what was in the garden and pick your own farms. Her home canned mincemeat was phenomenal, just don't give her a steak to cook for dinner. Lol. Thanks for the walk through the cookbooks, Glen. Reminded me of my childhood and all the awful food!
Might try that on Boxing Day using Christmas dinner leftovers
So, mashed potatoes in the dough, a layer of dressing with cranberry sauce topped with shredded turkey and ham? Will any other non desserts combine?
Love that Mull’s Variety stocks both kinds of recordings: “popular” and “hillbilly.”
and their phone number is “207”!
😂😂😂
The community is now global, it’s the power of social media.
Community cookbooks have evolved.
I was making gravy for American Thanksgiving (twoish weeks ago) and I ran out of cornstarch (my normal slurry-based thickener). Knowing my gravy needed more thickening, I quickly put together a Beurre Manié!
Thank you for: 1) teaching me how to make a Beurre Manié, and 2) saving Thanksgiving!
weirdly, I enjoyed the ads in the cookbooks as well as the recipes, guess I' m still a historian at heart :p
It could have cinnamon, a pinch, and a pinch of clove...but now we're moving into Greek cooking. yum
This was on the school lunch menu in 1968 in metro Detroit Michigan. I cracked up when i saw the picture. Ours looked exactly like that. This was back when lunch ladies were someone’s grandma. Yum!
My great aunt was a Detroit school lunch lady. Widowed at 21 with 3 kids,that was how she raised her family.
👍👍
This is the same in England. Before neo-liberalism, school dinners were made by women who were teens in world war 2. That food was so hearty. Went to pot after thatcher/reagan.
Looks interesting - what’s not to like? Beef? Good! Biscuit? Good! Gravy? Good!
Joey?😂😂
I grew up in the Pacific Northwest, and my mom made something similar using salmon, and the "gravy" was a white sauce.
my mom did too but she baked it in a log and cut it up afterwards.
As I could hear Julie say .. "add any kind of veggie to it" .. if you did, it would be like a pot pie roll. Lots of ways to expand on this method and it looks yummie too!
I'm wondering about using a buttermilk biscuit dough and filling it with sausage gravy for a biscuit and gravy roll....
(I mean, you'd have to use a slightly different dough, biscuit dough wouldn't roll like that, it's too sticky, but you get the idea.)
Texas here. Great idea you had for making this with breakfast sausage. All it would need is a cream gravy to go with it.
🤔 That. Is. Genius!
Biscuits and gravy. A favorite breakfast gut bomb.
Hello Glen, We made the Pork Sausage Scrapple shown in last week's cookbook (Meat Pie with Biscuit Crown/Lovett's Dairy Cookbook; dated Dec 1, 2024). Had it for last night's supper and it was excellent. The cornmeal base was a creamy pudding texture studded with the sage flavored sausage used in the recipe. We will be having this again. And again. It suits us just fine, it's delicious. Thanks for showing the cookbooks, it's a much appreciated part of the video. Merry Christmas to you and Julie, have a blessed day ⚜💖✝
I zeroed in on that recipe and thought it looked like it would be good. I'll have to go back and take a screenshot.
There was a Scrapple recipe in last weeks video? Philadelphia style Scrapple? If so, I need to find this recipe.
Love the recipes from the old cookbooks. Always leads to possibilities limited only by your available ingredients, ingenuity, and adventure. Thank you!
Growing up in Wyoming in the 70/80s we used to get something like that in school lunches called Manhattan Rolls. Instead of biscuits, it used bread dough, and they were covered in a cheese sauce similar to a Mornay sauce but probably used cheddar. One of my favorites from our school lunches.
I remember then from 1950s in Montana ... we didn't really have a name for them, it was just beef filling in a rolled up dough. Bread dough or biscuit dough.
Cheap and filling and kids loved them.
RUclips is a community cookbook. I’m a testament to that.
You are absolutely right, I use youtube and my various subscriptions as my "secret sauce" to my cooking, picking up tips an tricks (and great meals ) from the people that I follow
My life changed after I had chicken fried steak those depression war foods are yummy ❤
We call them pinwheels. Used to make them every year for Susie‘s birthday. Thanks so much for the memory.
The possibilities are endless with this recipe.
I kept thinking about adding cheddar cheese to the biscuit dough. Might be an interesting tweak. Now I’m going to have to make this recipe.
Wow, I bet that would make some crazy tasty biscuits and gravy with breakfast sausage.
I can definitely see doing this with sausage. Yummm!
I was just thinking this would be good with breakfast sausage and topped with milk gravy
I hope you do more from this cookbook. It's such a surprise recipe as it's super simple and I know I have had something similar but not this. I watched at the gym and was ready to go straight to the store to make this for dinner. Thank you for sharing.
Sausage roll with white sausage gravy!! Yum!!
Thank you for going through the pages! I love to see all the old ads.
A few pages stuck together.. where the popular recipes were..
We made this in back in home economics in high school in the 1990s but we added cooked onions,fried potatoes, peppers, bacon,scramble eggs, breakfast sausage and cheese and buttered washed the outside of each biscuit before going into the oven.
I love that you show us the cookbook at the end. Kind of miss your wonderful insights from the unboxing and sometimes your thumb is in the way, but wow, I am taking screenshots like crazy.
I've got a freezer full of ground beef, now I know something I can do with it! Thank you!
Had these for school lunch as a kid. Made with regular bread dough. Rolled with tuna fish instead of beef. Gravy was a white gravy with more tuna fish in the gravy. *I LOVED THEM*
I enjoyed you turning through the pages. Many good looking recipes, and I enjoyed looking at the advertisers and their phone numbers. Thank you for a great video and accompanying history discussions.
Looks very comfort food esque.
chicken pin wheels were a huge thing when I was growing up. The same thing only using chicken severed with gravy mash potatoes.
+
I made this as a cheap meal for my family thru the 70's and 80's . Don't remember where I found the recipe ...but we all enjoyed it 😊
This has got to be the old Cookbook that the most people seem to have some kind of link to.
The recipe looks really yummy as is and I'm fascinated by the advertisers... that must be everybody that advertised in the paper, lol. What a fun resource. Thanks for another terrific video! 😋👍
Appreciate paging through the book at the end to show off the contents.
2 classics - a great, simple meal and a gorgeous sweater !! Brilliant !
Wow! Just wow. You are the community cookbook author! Thanks for reviving this. I’m adding it to the other recipes of yours that I already make. (Mack’s key lime pie except as lemon pie for one.) Sausage or chicken here, geez yeah.
Love your shows!! Love what you’re doing with the cook books at the end! I can’t tell you how many time I watched and wished you did this. Now do you think you could get the camera a little close so we could pause and get a screen shot of the recipes? 😬 thanks for all you do, it so much fun watching!
If you add a layer of sauteed mushrooms, you would have an almost beef wellington type thing.
Those end pieces are my favorites.
This is another basic recipe with basic ingredients-which is a good thing. It makes a great recipe for someone starting out cooking. It shows how our tastes have changed over the last 80 years. It is also able to be changed and rearranged. Some spices and/or herbs over just black pepper.
The liver dumplings on the same page looks interesting.
This brought back. We got to get thought this hard time memory. Its been a good number of years ago. I made something similar. It was called "luncheon surprise" page 32 in anyone can bake. The recipe called for left over meat with gravy or sauce. Roiled in a biscuit dough.
Oh my gosh! In the late 60's I went to elementary school at Olympic View Elementary in Oak Harbor, Washington. Back when they actually cooked the food. They used to make these.l!😋 Well, IDK if it was this exact recipe. They called them pinwheels & they put gravy over them. Their school lunches were the best! Ahh, the good 'ol days.,..😊
This might be an in-hand breakfast.
I’m envisioning it with lentils, greens and mushrooms, herbed butter on top (mushroom gravy would be messy).
Thanks for sharing the cookbook. Is it just me or does anyone else think it's funny that vegetable recipes come after dessert recipes?
@jacquelinebergman6431 Absolutely, right there with you. And it seems there may be more pickle recipes than there are actual vegetable combos, which is also funny to me, but I'll have to watch it again. 😂
This looks really good and like you say, you could use anything. Love the leaf through the cook book ending again. LOL the three digit phone numbers.
That’s simple, but looks really good.
Thank You Glen.
Yum, like a dinner version of biscuits and gravy.
My mother used to make this exact recipe as a regular dinner, in her regular rotation. We called them Meat Rolls. I had them all the time with either brown gravy and / or ketchup. We live in Manitoba, but mom's mom was born and raised in Ohio, married in 1942, so I am guessing that is where the recipe came from. Never was one of my favorites, lol, but I was a picky kid.
My mom made something like this every week, in the rotation, lol. We called them pinwheels, sometimes with gravy, but most often with just catsup and fried potatoes
I want to try this recipe. My great grand parents and grandmother were from Kannapolis, and worked in the textile industry at Cannon Mills. My mother grew up there as well. Go A.L. Brown!!!
Oh gravy yum
This looks great, a real comfort dish but I would absolutely be covering it in more gravy
At school we used to get something like this for school lunch in the 1960’s. The pastry would be suet paste. It was rolled as you did. And was then wrapped in greased grease proof paper, and was then put in a round cylindrical tin, which was held together by clamps and was then steamed. Served with vegetables of some sort. And potatoes.
Had these as a kid. We used brioche for the dough and chocolate chips for the mince.
A couple years ago my church did a holiday cookbook where members of the church sent in recipes to be put in for for a little cookbook that they passed out around Thanksgiving time
Liked the ads showcase in the end. Quite fun to look at how they advertised back then!
My wife from central Pennsylvania calls this a hamburger pinwheel! She said she has very fond memories in her school cafeteria.
I like that and it is so easy to make it low carb. So many directions to take it.
Cream cheese and cheese. Spicy with beans like a beef and bean biscuit instead of burrito.
This looks delicious, thank you!😊
Glen, That looked great! The gravy! The biscuit and the filling! Yum! Thank you so much! - Marilyn
What adelicious food
Wow! That looks beautiful!!!
*(takes a big bite of cinnamon roll with caramel frosting)*
CHOKES
A higher class SOS.
SIR:
“Stuff” In a Roll
Eyeing the crumb mixture from that honey krisp ice cream recipe.
So this if fancified biscuits and gravy. Looks interesting.
This looks like a winner................ I'll have to experiment with baking this in my air fryer.
As an American I can’t help but be impressed by the fact that your ground beef looks like real meat unlike the freakishly pink ground beef you find in stores here.
Is the ground beef your buying is shrink wrapped or in heat sealed plastic trays. If it is it, is packed with CO2 or nitrogen to slow oxidation. They do this to cut food waste. People are wary of buying ground beef when it becomes brownish red even when it was ground within the last 12-24 hours and is perfectly fine to eat.
I was thinking the same thing.
@@kathrynlarsen3683 I just walk by it and get it from a local farm lol
@@kathrynlarsen3683 case in point: I’m pretty sure I remember Glen saying that he likes to buy frozen chubs of ground beef.
Doing this as a base for a chili pour-over would be so awesome!
This looks good, and so easy. I think I might add chedda;r cheese to the biscuit dough.
Thanks.
Thanks for this recipe! It looks like something I will really like. Comfort food vibe with peas and carrots on the side!
My Gran made a meat jelly roll but it was a steamed pudding not baked then sliced after cooking. It was delicious served with the bouillon cause the ground beef and onions were boiled not fried
Exploring the different meats/sausages that could be used I think that a duxelles (like in Beef Wellington) would be lovely in this kind of a roll up with a beautiful mushroom gravy! I'm not even vegetarian and this sounds amazing!! 🍄😁
These look delicious 😋
That sounds delicious! I was watching, thinking how I could easily do that and the variations that I could make with it. My biscuits are the same, except that when I am CUTTING biscuits in biscuit form, I fold the dough and Pat it out several times to create layers. You could add a handful of frozen green peas and/or corn, etc. YUM!
I want some of that.
i love savory biscuits gravy and meats
This would be good with taco meat and cheese in the bisquit.
I think we would be using crescent roll cans now.... but I gotta give your mixing the biscuit dough in the food processor. Great starting point for leftover ham or turkey also!!!
It's like a Burek if you cut it up instead of rolling it up ❤
I think the Belk store is the only company still in business in Kannapolis NC from the list of ads shown in the brief review.
Nice Diner presentation.
Tjis looks lovely.
That would be great with sausage!
I might add minchedmushrooms to stretch as well as some herbs to beef mixture as well as a bitof marmite to the gravy.
I work in Document Services for legal offices. I've helped compile recipes twice in the past 10 years for an office cookbook. These are now created as pdfs. One office did have the duplicating dept print and spiral bind about a dozen of them. But everyone else just used the digital copy or only printed the recipes they wanted to try.
As for rolling up whatever is in the fridge in this biscuit dough, the Greeks say rollup anything in phyllo and it becomes special.
mmmm leftover.... hahaha, leftover shepherds or cottage pie rolled up in the biscuit. I bet that would be a treat.
Our family called these hamburger pinwheels, but didn't do a pan gravy. Looks like Comfort Food 101.
leftover turkey, diced, bake use leftover gravy from dinner. good eats
Kannapolis North Carolina- home of NASCAR royalty - the Earnhardt family.
I used to make this- thought I invented it- I make it with leftover roast and the carrots baked with roast
👍🏻