Thanks for watching Everyone! This was shot 2 months ago... before the Pandemic, became pandemic. But it's probably an adaptable dish for the storm that is approaching. *Full recipe as always in the description box*
I was going to make a cottage pie tomorrow. I might try and make this instead. I don't have any green peppers, but I'll see what have that I could use. I'd try jalapeno's, but my kids wouldn't eat it.
In my area, there is a dish similar to this named Shipwreck. Guests would bring the ingredients for one layer to someone's house, assemble on site, bake while socializing, card parties,etc. were going on and enjoy the meal together.
I was just thinking about Shipwreck before I scrolled down into the comments. We made it somewhat differently, and I still make it as a family favorite. We do not use celery, we use sliced carrots. So we have for veggies only potato, onion, carrots. We use the old standard 1950's tomato soup rather than tomatoes. When I make it, I slice the carrots first and put them to boil in about 1/2 cup of water (parboil) while I do the rest of the ingredients, That way they will be done as the same time as the other ingredients. Then I use the water to thin the soup a little before I pour it over the other ingredients. It takes a long time to bake. Tastes better the second day after the flavors have had more time to blend. Thanks for the reminder about this major comfort food!
Hi, I will be 84 in May so I grew up before WW2, 1936, and rationing started. My mother had 4 kids, and made due with what she had. We ate many meals like this.
My mother made this all the time while we were growing up, and guess what ?I'm making it tonight. In quarantine in a camper. She also called it six layer dinner.She loved this recipe, she learned how to make it in cooking class at Austin high school in Chicago in the middle 1940s. She continued making this her entire married life. The only difference is she used canned sliced or whole baby potatoes, they taste absolutely fresh in this recipe, that was the way they taught her in cooking class. Thanks for the video brought back memories, and gave me a taste for it 😁
Being Dutch (even if I live in Australia) this is a dish I make regularly, my mother hates it, because she was fed it so often during and until after the war (ww2 )in Europe. However I was always with my *Oma* (granma in Holland) wether we were cooking, shopping, etc. All her recipes were burnt into my brain.And yes this one was one of them.The part I like is that you can use whatever veggies and I might use added spices, it is a meal I cook especially when the kids and grandkids come over, and they ask for it . The nicest thing for me is seeing both my son and his family, and my daughter and her family,also cooking it themselves, it always brings back memories, of Oma and myself in the kitchen. I hope everyone is safe, and prayers to those who need it. 🙃💜
That's Radio Pie! My mother got the recipe from the radio and changed the order, meat first , onion ,potatoes, tomatoes on top. It cooks on the stove in a covered skillet for 25 min. I still cook it , really comes alive reheated :-)
Thank you for sharing your method. I basically only cook on the stove top and you just reminded me that I should convert casserole-type recipes more often. I made it your way for dinner last night and it was a hit.
I know I'm WAY late to the comments, but I immediately thought of my grandma's cabbage bake while watching this. She was born in 1927, and she learned to cook this from her mother. She starts with ground beef on the bottom, shredded cabbage, sliced potatoes, sliced onion, and sliced carrots. That's all! She also salted and peppered between layers, and baked it covered to keep it from drying out. I have varied the recipe to make it lower in carbs, and I use sliced radishes instead of potatoes, and I shred the carrots and dice the onions. I love this recipe when we visit her. I grew up in Southern California, and she lives in North Carolina, so I only see her every couple of years. This brings back great memories, I think I'll make this for Sunday dinner!
Visiting relatives in the rural south when I was kid (40 years ago) there was always a jar of pickled peppers on the table. And a splash of the vinegar from the jar would be poured on to whatever was cooked especially if there were cooked greens. That was the third seasoning available.
I was raised by my grandparents , they were both born 1903 ..... I'm 70 . I grew up thinking pickled peppers was just part of the table . Still is in my house .
Make by. Simmering g vinegar. Drop peppers in. In rural Tenn. On sat nite...a "chicken stew" was popular. Adults played card while ck cooked. Kids played. Watevr.
Kitten Lyric Don't you have some onion or garlic powder? An envelope of onion soup mix? A can of tomato sauce or paste? Mushrooms, mixed vegetables, a can of vegetable soup? Pasta? You can use whatever you have to make a casserole. This is just a casserole. There's so many variations I can think of that would be delicious! Just raid your fridge and freezer and pantry and spice cabinet.
Oh man, I’m definitely doing to make my own six layer dish with potatoes, beans, onion, chorizo, cheese, and salsa. That sounds great and I have everything.
Made this 6- layer dinner tonight. I didn’t have celery so I put a layer of whole green beans. It was so so good! My husband, who can be a pretty picky eater, absolutely loved it! This will be a repeat, thats for sure!
I never heard of your recipe but i make something like this sometimes. The first was this: 15 years ago: my roommate, her boyfriend and i came home from a saturday night of drugs, alcohol and too loud music. So sunday morning at 8 we got really hungry and we had "nothing" at home. 1 onion, a few lost potatoes, ground pork from the freezer ( i fried it in a pan first to thaw it out), some mixed frozen soup vegetables, wild garlic from the woods behind the house and a lost pack of sheeps cheese from the back of the fridge, a can of tomatoes and some herbs/spices. All just layered into a baking dish and baked untill done (might have taken 1-2 hours maybe). The best damn thing i ever made from scratch and it earned me the reputation of cooking something from nothing amongst my friends. Sometimes i make it with just potatoes, onions, kale and spicy sausage, topped with cheese :D
Hi...I am a new subscriber...love seeing older recipes from old cookbooks...exciting to eat as they did. And they survived!! We can too. May God bless all internationally!! Love from Debbie and Dexter-Dog her precious rescued chihuahua in S. California 😀🌅🏡 USA.
When you talked about possibly adding cabbage, there is a recipe that I make that is simply potatoes, hamburger, onions, cabbage, and tomatoes with salt,pepper, sage and bay leaf...delicious. May have originally been a deconstructed pigs in blanket. My mom started making this in the fifties because we always had those ingredients on hand. Our winter potatoes, onions and rows of canned tomatoes was just a small portion of what she put up to tide us through the winter. We were pretty poor and she was known to cook up hamburger, onions and peppers and canned tomatoes, spice it her way and serve it over a huge mound of mashed potatoes. It was good but because it was cheap that and liver were regular fare for us and I have never cooked it for that reason. Same reason my daughter hates pancakes. When things were really bad, we had pancakes often when the kids were small. Things improved but it left it's impression on her.
I used to live in Santa Monica, CA. That First Christian Church used to be located on 6th Ave and Arizona Ave, but it doesn’t exist anymore. Great recipe! Thank you, Glen!
I'm making this. Looks good. I like north American basic food recipes. It's what our parents and grandparents grew up on. My mom is from Kentucky so I grew up on what is known as soul food but with one difference they didn't fry food except for chicken. My grandmother was the best cook I've ever seen. She said she was taught how to make a full course Sunday dinner by the time she was 9. It's just how it was back then.
Just FYI my grandma used to make it. She always sprinkled flour over the tatters and yes it is made with twice the meat and twice the tomatoes. My other grandma made it about same way but with pork and beef.
I made something like this years ago--but it also had a layer of cabbage. It was good, but the family did not like it enough to motivate me to make it again. (and after i posted this, i heard her say "you could even add cabbage". lol
Just wanted to say thanks for the great videos (and the uptick in frequency), they’re much appreciated, especially in light of having a lot more free time lately.
Your channel is excellent anyway, but during this current hibernation and of losing our jobs, and getting back to basics, these simple frugal recipes are a great source of information and inspiration - and a great historical reference and tribute to 1930s American recipes of that era. Good work! Thank you.
We make the recipe all the time with cabbage and a layer of tomato sauce along with diced canned tomatoes. I don't always add the potatoes. It is almost like cabbage rolls just not rolled up.
Interesting! I grew up in northeastern Ontario - in the '60s, and this casserole was unknown to us. We made the move to Alberta in the 70s and still ate my mother's standard foods. Once I was married and having kids, a version of your recipe came onto my radar. We called it Shipwreck - a layer of sliced onions, followed by sliced potatoes, crumbled raw ground beef, uncooked rice, and sliced celery. All topped off with a can of condensed tomato soup mixed with an equal amount of water. No spicing other than salt and pepper. Then baked for about an hour and a half. It was greasy, stodgy, and I thought barely edible but it got us through some very lean times. I haven't made it in years - the version you made looks a bit more edible.
My grandmother made her own version of this I think - she did meat on the bottom, then layered potatoes and onions (salt, pepper, and parsley flakes between each layer as well as the meat) and then baked it - at the end we would slice up whole tomatoes and eat on top with side of ketchup if preferred. Such a comfort food!
I am hooked on this meal! It's so easy to make, put it in the oven, and forget it for 2 hours. I put different seasonings in there besides the salt and pepper, like seasoned salt and garlic powder. But It's sooo good. Just add a salad and it's a full meal.
I made this last night for supper, my husband loved it. He could not stop going back for more. I happened to have fire roasted tomatoes so it is what I used,really good flavor.
Just made this today and we loved it. Two changes; I used ground chicken and my own Italian spice blend. Just could not use only salt and pepper or that much salt and pepper. I was thinking out loud about what I could do differently next time I make it (and there definitely will be a next time), other vegetables to add and maybe some black beans and my husband said a little sadly "but I like it like this".
I have a recipe called German Skillet. It’s basically stuffed cabbage without stuffing cabbage. I layer the ingredients in a skillet on the stovetop and then let it simmer for 45 mins. The flavor is awesome
My mother and Grandmother made this dish, it was one of my favourites. Still is. No celery. She did not use raw meat, she cooked it part way through. She used Rice , as well as the sliced potatoes, and used either stewed tomatoes, or diced tomatoes and some tomato sauce. No bread crumbs, it's really not deconstructed meatloaf ( I detest green pepper in meatloaf) and this was " Comfort Food " ,it is delicious. It was made in a special " just for that recipe " deep Oval baking dish. We had sourdough bread with this and some kind of pudding for dessert. Thank you for sharing this.
Great comfort food. For extra flavor, I substituted Butterball Turkey Sausage. Next time I think I would add a second layer of potatoes on top with a sprinkle of Parmesan. Enjoying your videos, especially those from vintage cookbooks.🤗
I had a custom kitchen business in Santa Monica in the 60's. That cookbook brings back memories. The recipes look like " Just like Mother used to make" dishes from that era. Julia Child had a fertile audience that longed for something else. My mother did not like a lot of spices but her food was delicious. Kind of like "Kid food" we loved it. Yes it was comfort food for sure.
We used to make something like this when I was a kid. Sometimes we added ground pork instead of beef. Most of the time we added garlic and a bit more tomatoes. Sometimes we would add shredded cheese on top. You really can make it any way you want and it still is great tasting and easy to fix.
My Grandma used to make this and I LOVED IT!! Oh my goodness. She was 9 or 10 during the depression, but was in her 20’s during the war. This would have been pretty easy to come by in Utah during the war.
Mom and I watched this together. She grew up in Iowa in the 50s with a mom who lived through the depression. Six Layer Dish is a title she recognises, but in her world they were made much more out of the can and even topped with crushed potato chips. Those recipes often call for cans by brand name without giving their size.
I'm in Texas, and my sweet and wonderful MIL who fed a family of nine on my FIL's blue collar income in the 1950s, '60s and '70s made a very similar dish she called "hobo supper". It was layered: sliced potatoes, sliced onion, ground beef, green beans (canned, drained), plenty of salt, pepper, garlic powder, and either cream of mushroom soup spooned over the top and sort of spread around, or crushed tomatoes. If she happened to be short of potatoes, the bottom layer was cooked elbow macaroni. Usually served with canned pork and beans, and canned corn as side dishes.
My grandmother lacked her sense of smell so she put onions and garlic in nearly everything and also made homemade donuts and when she made plain ones she put mustard on them. I can see the mustard because it's a donut is very much like a corn dog without the dog. She would put use these things so that she could taste something. I remember having cold baked bean sandwiches with her with a slice of onion and mustard. They were absolutely delicious!
You're right about the spices during that era. My mother was raised during the Great Depression in Oklahoma and she said her mother used almost nothing but salt and pepper to season with. Mom said it took her a while to be able to eat Italian, Chinese and Mexican food when they moved to California during WWII.
Looks good and please pass a plate LOL 😂. I'll have to try this I have never heard of this dish so it would be fun to bake. God Bless ✝️♥️ and thanks. I think we all need to go back at simple ingredients. 👍👊🖐️
My mother made this all the time and I make it today. It's a recipe from a 50's betty Crocker cookbook. I sometimes add cabbage or even leftover green beans if I have them. Also better with some crushed red pepper.
My mom made something similar to this in a skillet but instead of peppers she used green beans and diced the potatoes. It was mixed up not layered. I had forgotten about that until I saw this. Thank your for the memories.
Our family has something similar that we called “5 Layer Dinner.” Ground beef mixed with oatmeal on the bottom, then sliced potatoes, sliced onion, a can of cream soup (mushroom, celery, your choice) mixed with half a can of water, then a layer of sliced American cheese. I’ve never seen it with celery, peppers, or tomatoes, but I’ll definitely try it!
My mother used potato's ,carrots , hamburger and rice, all layered. Sometimes two layers used twice. Then some tomato paste on the top. We always called it seven layer dinner. Very tasty with the rice. Thanks for the video enjoyed it.
Cast iron skillet: some melted butter in the bottom then potatoes, onions shredded cabbage caraway seeds hamburger salt and pepper a can of tomato sauce over all. Cover and cook on low on stovetop till vegs are tender. I made yours tonight with cut up zucchini added. The family loved it.
I saw a senior do a similar dish with potatoes, onions, sausage (fried and crumbly). She made sausage gravy, which I have never seen done before, poured that over top and put snipped in four biscuits for the topping and baked it all off. A man's dream I think.
Never have made that recipe although many years ago (1960s) in the Boy Scouts we did something similar. Sliced potatoes with a hamburger patty on top, onion, bell pepper, salt, and pepper all wrapped in aluminium foil and cooked over the coals! Very tasty!
Just found your chan this past week and fell in love. I have no idea why i have not seen you sooner. I love the historical recreation cooking and the cookbook pages you share are gorgeous. It's fascinating to watch videos like this and "The Townsends" and "English Heratige" . Have my Subscription sir!
So, I have never baked all these ingredients together, but I grew up on what I called Hash. My mom would cook all those ingredients up in a large fry pan. A few different ingredients. She used carrots and a couple of spices like, thyme, savoury and basil. I still make it on the odd occasion.
We had this for dinner this evening, it was wonderful! Slight cupboard change: Yellow Peppers instead of green and we added bread crumbs & cheese and put it under the broiler for a few minutes.
All of my community cookbooks have similar recipes. Rice, potatoes, or pasta. Hamburger, sausage, or hot dogs. And vegetables of varying kinds. My favorite is zucchini, tomatoes, spaghetti broken up, ground meat, chopped onion, Garlic, green pepper topped with tomato sauce. Salt pepper and Italian seasoning. I think it was created to use up garden produce.
Made this tonight for dinner. I didn't have ground beef, so I used two cans of beans, kidney, and pinto. No tomatoes so I used two small cans of pasta sauce, added sliced carrots and some cheddar cheese to the top. It was really good. I will make it again. Thank you for the inspiration Glen!
Love what you're doing Glen, you are helping us get through the crisis with your pantry videos. You take care and be safe. Looking forward to all your great ideas.
I am currently doing a series trying recipes from every decade of the 1900’s and in may I will be starting the 1930’s. I have noticed that many of the older recipes so far only had salt and pepper, with occasionally some paprika or Worcestershire sauce! Even when baking a lot of it didn’t have vanilla! I am used to adding lots of spices and vanilla, but all of the recipes have been surprisingly soo flavorful and delicious! I have only had a couple recipes that I didn’t think were great! Many have become staples in our family! This cook book looks interesting! I might be trying that recipe soon! It would be a bit easier then meatloaf without all the mixing!
My mom and my mother-in-law both made this recipe and it is a favorite of ours. In fact, I am making it tonight! The only differences are we cook the ground beef before layering, and instead of celery, there is rice. The rice was probably a change to the original to make it a little more hearty, and stretch the recipe to feed more. I might leave it out tonight and do the celery instead. At my house we called it, "Raw Potato Casserole" because my mom sliced the potatoes to thick, so they were never completely cooked. :D
My mom used to make a dish called “7 dishes in one”. Consists of ground meat, potatoes, onions, carrots, rice, peas and tomatoes. She made it in a deep Pyrex bowl. In laters years, she topped it with cheese.
Have to admit, this one looks delicious! Re: Seasoning. We need to keep in mind that previous generations did not have access to what we have today and, as such, were not inclined to over season things. Also, place of origin plays a huge part in the way a recipe is developed. If you come from an area with certain items readily at hand, that is what is used. I'm inclined to think that the last few decades effort to reduce fat in some foods had an unexpected result. Same could be said for those fruits/vegetables (tomatoes, berries) where size and color were more important than flavor. People crave flavor and if it isn't in the food (via fat), they will add it by means like heavy spices. Chilies were not a standard fare in most of the country 20-30 years ago - which, ironically, is when we started seeing leaner proteins.
I was all into the "no fat" growing up, but don't feel it's the villian it's made out to be. Whole milk, full-fat yogurt and cheese, dark meat as well as white, keeping the skin on the chicken etc. Fat is necessary. I also save leftover fat from roasting or panfrying meats to fry eggs or sausages in the morning.
I grew up in the 60s in Texas with 7-layer Casserole and instead of potatoes there was rice, tomato sauce instead of diced tomatoes, and bacon slices on the top. I definitely want to try your version!
Have you ever read any of the Peg Bracken cookbooks? One, they are hilariously funny. Two, her recipes are quick and amazing. Two of my favorites from her I Hate To Cook Book (I think they are both in the same book, it's been years since I looked), are her Uninspired Casserole and her Dr. Martin's Mix.
I've read them and love them. One of my favorite recipe names in her book is Lamb Shanks Tra La, even though I don't care for lamb. And Clam Whiffle, "a souffle' any fool can make."
ID like to see him actually use salt! WTF No way it had any flavor. ecipe says to salt each layer for a reason. im gonna make it tho THX (and the cabbage is a great idea)
Skave Rat I believe that would be next to impossible,my sister and I have been sitting here for near an hour, and we have 42 different meals, love the way you think though 🙃
The addition of zested garlic cloves, and some dried/fresh Italian herbs would do nicely in this dish. My French Canadian grandparents pn both sides of my family, emmigrated to the USA in the 1920's, BUT would have added the aforementioned, plucked right out of their home gardens.
This actually looked delicious and I would definitely make it. How about doing it in a crock pot, I think that would work also. Thanks for sharing the recipe. Have a Blessed day.
I grew up with a similar recipe and I still make it. We called it 7 layer dinner. The only difference is that we use rice rather than potatoes and add cream if mushroom soup on the top. We use whole canned tomatoes and crush them by hand because there is more juice and it helps flavor the rice more.
I am 67 and grew up in rural New Je4rsy. Other than spaghetti sauce and in baked goods,, like pumpkin pie, my family never used anything but salt and black pepper in cooking and not a whole lot of pepper. Still, I'd give anything to eat my Grandmother's cooking again.
I have made a 7 layer dinner ( watched a friend in Georgetown PEI make it years ago). I love the concept of this recipe and the freedom to make it your own. Just found your channel a week ago, and I'm hooked!
This seems very similar to a casserole I make called shipwreck. ... From bottom to top: onions, potatoes, hamburg, uncooked rice, celery, tomato soup diluted with a can of water, poured over top. Bakes for 2 hours as well. Delicious - will be trying your version some time.
We all called this Shipwreck. We did it with hamburger, chicken, or tuna fish. We also used the canned tomatoes and different creamed soup, canned. Still like it!
Everytime you reference molasses and bread on the side you remind me of my grandfather. He was usually only have the molasses and cheese with his bread for an evening snack after dinner.
Thanks for watching Everyone! This was shot 2 months ago... before the Pandemic, became pandemic. But it's probably an adaptable dish for the storm that is approaching.
*Full recipe as always in the description box*
Did you ever imagine that this content would suddenly be the most relavent food related how-to series on RUclips?
I was going to make a cottage pie tomorrow. I might try and make this instead. I don't have any green peppers, but I'll see what have that I could use. I'd try jalapeno's, but my kids wouldn't eat it.
In my area, there is a dish similar to this named Shipwreck. Guests would bring the ingredients for one layer to someone's house, assemble on site, bake while socializing, card parties,etc. were going on and enjoy the meal together.
@Ross Eischens. That sounds cool. Will have to try that... when things calm down a bit. I am immunocompromised, so staying home!!!
That sounds amazing, I've never experienced anything like this dish but I want to! And that sounds like the best way to do it!
OMG, Shipwreck! My dad used to make that stuff, and I really enjoyed it. I wonder if he left behind a recipe, because now I kinda want some.
That sounds like a great idea for a gathering! I’ve intertwined a lot, and we had pot lucks sometimes, but this sounds funner!
I was just thinking about Shipwreck before I scrolled down into the comments. We made it somewhat differently, and I still make it as a family favorite. We do not use celery, we use sliced carrots. So we have for veggies only potato, onion, carrots. We use the old standard 1950's tomato soup rather than tomatoes. When I make it, I slice the carrots first and put them to boil in about 1/2 cup of water (parboil) while I do the rest of the ingredients, That way they will be done as the same time as the other ingredients. Then I use the water to thin the soup a little before I pour it over the other ingredients. It takes a long time to bake. Tastes better the second day after the flavors have had more time to blend. Thanks for the reminder about this major comfort food!
Hi, I will be 84 in May so I grew up before WW2, 1936, and rationing started. My mother had 4 kids, and made due with what she had. We ate many meals like this.
My mother made this all the time while we were growing up, and guess what ?I'm making it tonight. In quarantine in a camper. She also called it six layer dinner.She loved this recipe, she learned how to make it in cooking class at Austin high school in Chicago in the middle 1940s. She continued making this her entire married life. The only difference is she used canned sliced or whole baby potatoes, they taste absolutely fresh in this recipe, that was the way they taught her in cooking class. Thanks for the video brought back memories, and gave me a taste for it 😁
Being Dutch (even if I live in Australia) this is a dish I make regularly, my mother hates it, because she was fed it so often during and until after the war (ww2 )in Europe. However I was always with my *Oma* (granma in Holland) wether we were cooking, shopping, etc. All her recipes were burnt into my brain.And yes this one was one of them.The part I like is that you can use whatever veggies and I might use added spices, it is a meal I cook especially when the kids and grandkids come over, and they ask for it . The nicest thing for me is seeing both my son and his family, and my daughter and her family,also cooking it themselves, it always brings back memories, of Oma and myself in the kitchen. I hope everyone is safe, and prayers to those who need it. 🙃💜
nice share, thank you. and we all need prayer.
That's Radio Pie! My mother got the recipe from the radio and changed the order, meat first , onion ,potatoes, tomatoes on top. It cooks on the stove in a covered skillet for 25 min. I still cook it , really comes alive reheated :-)
Thank you for sharing your method. I basically only cook on the stove top and you just reminded me that I should convert casserole-type recipes more often. I made it your way for dinner last night and it was a hit.
Good information--2 hrs in the oven would be expensive.
I know I'm WAY late to the comments, but I immediately thought of my grandma's cabbage bake while watching this. She was born in 1927, and she learned to cook this from her mother. She starts with ground beef on the bottom, shredded cabbage, sliced potatoes, sliced onion, and sliced carrots. That's all! She also salted and peppered between layers, and baked it covered to keep it from drying out. I have varied the recipe to make it lower in carbs, and I use sliced radishes instead of potatoes, and I shred the carrots and dice the onions. I love this recipe when we visit her. I grew up in Southern California, and she lives in North Carolina, so I only see her every couple of years. This brings back great memories, I think I'll make this for Sunday dinner!
Visiting relatives in the rural south when I was kid (40 years ago) there was always a jar of pickled peppers on the table. And a splash of the vinegar from the jar would be poured on to whatever was cooked especially if there were cooked greens. That was the third seasoning available.
I was raised by my grandparents , they were both born 1903 ..... I'm 70 . I grew up thinking pickled peppers was just part of the table . Still is in my house .
Make by. Simmering g vinegar. Drop peppers in. In rural Tenn. On sat nite...a "chicken stew" was popular. Adults played card while ck cooked. Kids played. Watevr.
West Virginia too. 😊
Thank you for sharing your memories
Almost reminds me of a deconstructed stuffed pepper? With some potato in there instead of rice? Interesting idea!
yep
Seems like we're gonna be needing these depression era recipes soon
Agreed.
Been doing “pantry” cooking for a week .. yeah, these depression era recipes are a help
Glad I bought a pressure canner and a boatload of jars last summer, been canning like mad.
Ironic, isn't it?
Kitten Lyric
Don't you have some onion or garlic powder? An envelope of onion soup mix? A can of tomato sauce or paste? Mushrooms, mixed vegetables, a can of vegetable soup? Pasta? You can use whatever you have to make a casserole. This is just a casserole. There's so many variations I can think of that would be delicious! Just raid your fridge and freezer and pantry and spice cabinet.
That looks tasty! When you made it, I was thinking 'if that were a modern recipe, they would have topped it off with a handful of cheese'...
Oh man, I’m definitely doing to make my own six layer dish with potatoes, beans, onion, chorizo, cheese, and salsa. That sounds great and I have everything.
Made this 6- layer dinner tonight. I didn’t have celery so I put a layer of whole green beans. It was so so good! My husband, who can be a pretty picky eater, absolutely loved it! This will be a repeat, thats for sure!
I never heard of your recipe but i make something like this sometimes. The first was this:
15 years ago: my roommate, her boyfriend and i came home from a saturday night of drugs, alcohol and too loud music. So sunday morning at 8 we got really hungry and we had "nothing" at home. 1 onion, a few lost potatoes, ground pork from the freezer ( i fried it in a pan first to thaw it out), some mixed frozen soup vegetables, wild garlic from the woods behind the house and a lost pack of sheeps cheese from the back of the fridge, a can of tomatoes and some herbs/spices. All just layered into a baking dish and baked untill done (might have taken 1-2 hours maybe). The best damn thing i ever made from scratch and it earned me the reputation of cooking something from nothing amongst my friends.
Sometimes i make it with just potatoes, onions, kale and spicy sausage, topped with cheese :D
Hi...I am a new subscriber...love seeing older recipes from old cookbooks...exciting to eat as they did. And they survived!! We can too. May God bless all internationally!! Love from Debbie and Dexter-Dog her precious rescued chihuahua in S. California 😀🌅🏡 USA.
When you talked about possibly adding cabbage, there is a recipe that I make that is simply potatoes, hamburger, onions, cabbage, and tomatoes with salt,pepper, sage and bay leaf...delicious. May have originally been a deconstructed pigs in blanket. My mom started making this in the fifties because we always had those ingredients on hand. Our winter potatoes, onions and rows of canned tomatoes was just a small portion of what she put up to tide us through the winter. We were pretty poor and she was known to cook up hamburger, onions and peppers and canned tomatoes, spice it her way and serve it over a huge mound of mashed potatoes. It was good but because it was cheap that and liver were regular fare for us and I have never cooked it for that reason. Same reason my daughter hates pancakes. When things were really bad, we had pancakes often when the kids were small. Things improved but it left it's impression on her.
Canada and Canadians, although to our north, are warm and comforting, to me. God bless you all.
I always enjoy watching your show. Thank you for your time and effort. Always brightens my day.
-Brad in Oklahoma
I used to live in Santa Monica, CA. That First Christian Church used to be located on 6th Ave and Arizona Ave, but it doesn’t exist anymore. Great recipe! Thank you, Glen!
I'm making this. Looks good. I like north American basic food recipes. It's what our parents and grandparents grew up on. My mom is from Kentucky so I grew up on what is known as soul food but with one difference they didn't fry food except for chicken. My grandmother was the best cook I've ever seen. She said she was taught how to make a full course Sunday dinner by the time she was 9. It's just how it was back then.
Just FYI my grandma used to make it. She always sprinkled flour over the tatters and yes it is made with twice the meat and twice the tomatoes. My other grandma made it about same way but with pork and beef.
I made something like this years ago--but it also had a layer of cabbage. It was good, but the family did not like it enough to motivate me to make it again. (and after i posted this, i heard her say "you could even add cabbage". lol
Just wanted to say thanks for the great videos (and the uptick in frequency), they’re much appreciated, especially in light of having a lot more free time lately.
Your channel is excellent anyway, but during this current hibernation and of losing our jobs, and getting back to basics, these simple frugal recipes are a great source of information and inspiration - and a great historical reference and tribute to 1930s American recipes of that era. Good work! Thank you.
Looks good. I’d like to try it with cabbage and maybe some tomato paste added to the tomatoes.
We make the recipe all the time with cabbage and a layer of tomato sauce along with diced canned tomatoes. I don't always add the potatoes. It is almost like cabbage rolls just not rolled up.
oh wow! great idea!!
This was super easy to do I just put mine in the oven! Thanks for the recipe!!! I’m adding bread crumbs half hour before it comes out 😊
How was it?
@@kellybryson7754 it was really good
Interesting! I grew up in northeastern Ontario - in the '60s, and this casserole was unknown to us. We made the move to Alberta in the 70s and still ate my mother's standard foods. Once I was married and having kids, a version of your recipe came onto my radar. We called it Shipwreck - a layer of sliced onions, followed by sliced potatoes, crumbled raw ground beef, uncooked rice, and sliced celery. All topped off with a can of condensed tomato soup mixed with an equal amount of water. No spicing other than salt and pepper. Then baked for about an hour and a half. It was greasy, stodgy, and I thought barely edible but it got us through some very lean times. I haven't made it in years - the version you made looks a bit more edible.
My grandmother made her own version of this I think - she did meat on the bottom, then layered potatoes and onions (salt, pepper, and parsley flakes between each layer as well as the meat) and then baked it - at the end we would slice up whole tomatoes and eat on top with side of ketchup if preferred. Such a comfort food!
The depression were happy times if they ate such great dishes ...
I am hooked on this meal! It's so easy to make, put it in the oven, and forget it for 2 hours. I put different seasonings in there besides the salt and pepper, like seasoned salt and garlic powder. But It's sooo good. Just add a salad and it's a full meal.
I made this last night for supper, my husband loved it. He could not stop going back for more. I happened to have fire roasted tomatoes so it is what I used,really good flavor.
I like the sound of baked apples with sausage.
Just made this today and we loved it. Two changes; I used ground chicken and my own Italian spice blend. Just could not use only salt and pepper or that much salt and pepper. I was thinking out loud about what I could do differently next time I make it (and there definitely will be a next time), other vegetables to add and maybe some black beans and my husband said a little sadly "but I like it like this".
New subscriber here!🇨🇦 I love this old era cooking! Just what we need right now!
I have a recipe called German Skillet. It’s basically stuffed cabbage without stuffing cabbage. I layer the ingredients in a skillet on the stovetop and then let it simmer for 45 mins. The flavor is awesome
I googled that, and I'll try it! I've never seen it in Germany though.
My mother and Grandmother made this dish, it was one of my favourites. Still is. No celery. She did not use raw meat, she cooked it part way through. She used Rice , as well as the sliced potatoes, and used either stewed tomatoes, or diced tomatoes and some tomato sauce. No bread crumbs, it's really not deconstructed meatloaf ( I detest green pepper in meatloaf) and this was " Comfort Food " ,it is delicious. It was made in a special " just for that recipe " deep Oval baking dish. We had sourdough bread with this and some kind of pudding for dessert. Thank you for sharing this.
Great comfort food. For extra flavor, I substituted Butterball Turkey Sausage. Next time I think I would add a second layer of potatoes on top with a sprinkle of Parmesan. Enjoying your videos, especially those from vintage cookbooks.🤗
I had a custom kitchen business in Santa Monica in the 60's. That cookbook brings back memories. The recipes look like " Just like Mother used to make" dishes from that era. Julia Child had a fertile audience that longed for something else. My mother did not like a lot of spices but her food was delicious. Kind of like "Kid food" we loved it. Yes it was comfort food for sure.
We used to make something like this when I was a kid. Sometimes we added ground pork instead of beef. Most of the time we added garlic and a bit more tomatoes. Sometimes we would add shredded cheese on top. You really can make it any way you want and it still is great tasting and easy to fix.
My Grandma used to make this and I LOVED IT!! Oh my goodness. She was 9 or 10 during the depression, but was in her 20’s during the war. This would have been pretty easy to come by in Utah during the war.
Mom and I watched this together. She grew up in Iowa in the 50s with a mom who lived through the depression. Six Layer Dish is a title she recognises, but in her world they were made much more out of the can and even topped with crushed potato chips. Those recipes often call for cans by brand name without giving their size.
I'm in Texas, and my sweet and wonderful MIL who fed a family of nine on my FIL's blue collar income in the 1950s, '60s and '70s made a very similar dish she called "hobo supper". It was layered: sliced potatoes, sliced onion, ground beef, green beans (canned, drained), plenty of salt, pepper, garlic powder, and either cream of mushroom soup spooned over the top and sort of spread around, or crushed tomatoes. If she happened to be short of potatoes, the bottom layer was cooked elbow macaroni. Usually served with canned pork and beans, and canned corn as side dishes.
THANK YOU SO MUCH. I LOVE IT!!!! VERY SIMPLE AND BASIC!!!! ANYBODY CAN DO IT!!!!! GREAT VIDEO!!!! IT LOOKS SO GOOD!!!! THANKS FOR SHARING!!!!
My grandmother lacked her sense of smell so she put onions and garlic in nearly everything and also made homemade donuts and when she made plain ones she put mustard on them. I can see the mustard because it's a donut is very much like a corn dog without the dog. She would put use these things so that she could taste something. I remember having cold baked bean sandwiches with her with a slice of onion and mustard. They were absolutely delicious!
My Grandma's staple dish! Ate it many a Saturday night.
You're right about the spices during that era. My mother was raised during the Great Depression in Oklahoma and she said her mother used almost nothing but salt and pepper to season with. Mom said it took her a while to be able to eat Italian, Chinese and Mexican food when they moved to California during WWII.
Looks good and please pass a plate LOL 😂. I'll have to try this I have never heard of this dish so it would be fun to bake. God Bless ✝️♥️ and thanks. I think we all need to go back at simple ingredients. 👍👊🖐️
Very simple recipe, looks very tasty, will love to try it 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Nice dish and it went well with a bit more spice - perfect for pandemic eating.
My mother made this all the time and I make it today. It's a recipe from a 50's betty Crocker cookbook. I sometimes add cabbage or even leftover green beans if I have them. Also better with some crushed red pepper.
Just made this for dinner and it was great. Thanks for the idea. Was my first trial, will add more celery and tomatoes in next batch
My mom made something similar to this in a skillet but instead of peppers she used green beans and diced the potatoes. It was mixed up not layered. I had forgotten about that until I saw this.
Thank your for the memories.
Our family has something similar that we called “5 Layer Dinner.” Ground beef mixed with oatmeal on the bottom, then sliced potatoes, sliced onion, a can of cream soup (mushroom, celery, your choice) mixed with half a can of water, then a layer of sliced American cheese. I’ve never seen it with celery, peppers, or tomatoes, but I’ll definitely try it!
My mother used potato's ,carrots , hamburger and rice, all layered. Sometimes two layers used twice. Then some tomato paste on the top. We always called it seven layer dinner. Very tasty with the rice. Thanks for the video enjoyed it.
Cast iron skillet: some melted butter in the bottom then potatoes, onions shredded cabbage caraway seeds hamburger salt and pepper a can of tomato sauce over all. Cover and cook on low on stovetop till vegs are tender.
I made yours tonight with cut up zucchini added. The family loved it.
I saw a senior do a similar dish with potatoes, onions, sausage (fried and crumbly). She made sausage gravy, which I have never seen done before, poured that over top and put snipped in four biscuits for the topping and baked it all off. A man's dream I think.
I think in the next few Pandemic months, these recipes are about to get a lot more useful for a lot of people.
As a big fan of casserole and one pot, I'll definitely try a variation of this.
Made this tonight. Added carrots and a little cilantro. Came out very nice.
Never have made that recipe although many years ago (1960s) in the Boy Scouts we did something similar. Sliced potatoes with a hamburger patty on top, onion, bell pepper, salt, and pepper all wrapped in aluminium foil and cooked over the coals! Very tasty!
My father made this when I was young(68) he added english peas,dont remember celery. Thank you so much for my memory!
I have a similar recipe from an early 60s church cookbook that uses green beans instead of peppers. So retro, but good.
Aside from the cow, the rest would be grown in a garden - especially during the Great Depression. Good stuff.
In the midwest, that would be called a hot dish. A meat and different things layered up. Very cool!
I would totally eat this. I think I might add it to the menu next week.
Just found your chan this past week and fell in love. I have no idea why i have not seen you sooner. I love the historical recreation cooking and the cookbook pages you share are gorgeous. It's fascinating to watch videos like this and "The Townsends" and "English Heratige" . Have my Subscription sir!
So, I have never baked all these ingredients together, but I grew up on what I called Hash. My mom would cook all those ingredients up in a large fry pan. A few different ingredients. She used carrots and a couple of spices like, thyme, savoury and basil. I still make it on the odd occasion.
We had this for dinner this evening, it was wonderful! Slight cupboard change: Yellow Peppers instead of green and we added bread crumbs & cheese and put it under the broiler for a few minutes.
All of my community cookbooks have similar recipes. Rice, potatoes, or pasta. Hamburger, sausage, or hot dogs. And vegetables of varying kinds. My favorite is zucchini, tomatoes, spaghetti broken up, ground meat, chopped onion, Garlic, green pepper topped with tomato sauce. Salt pepper and Italian seasoning. I think it was created to use up garden produce.
We love watching you from Subiaco Arkansas. So many recipes remind me of my grandma’s cooking.
Made this tonight for dinner. I didn't have ground beef, so I used two cans of beans, kidney, and pinto. No tomatoes so I used two small cans of pasta sauce, added sliced carrots and some cheddar cheese to the top. It was really good. I will make it again. Thank you for the inspiration Glen!
Love what you're doing Glen, you are helping us get through the crisis with your pantry videos. You take care and be safe. Looking forward to all your great ideas.
I am currently doing a series trying recipes from every decade of the 1900’s and in may I will be starting the 1930’s. I have noticed that many of the older recipes so far only had salt and pepper, with occasionally some paprika or Worcestershire sauce! Even when baking a lot of it didn’t have vanilla! I am used to adding lots of spices and vanilla, but all of the recipes have been surprisingly soo flavorful and delicious! I have only had a couple recipes that I didn’t think were great! Many have become staples in our family! This cook book looks interesting! I might be trying that recipe soon! It would be a bit easier then meatloaf without all the mixing!
My mom and my mother-in-law both made this recipe and it is a favorite of ours. In fact, I am making it tonight! The only differences are we cook the ground beef before layering, and instead of celery, there is rice. The rice was probably a change to the original to make it a little more hearty, and stretch the recipe to feed more. I might leave it out tonight and do the celery instead. At my house we called it, "Raw Potato Casserole" because my mom sliced the potatoes to thick, so they were never completely cooked. :D
That was a lot of fun. What a great idea for a family meal.
I would lose the bell peppers and use cabbage and dice the celery smaller but that looks pretty good. And easy!
Good easy dish that yes can be doctored up anyway you wish. Thanks again Glen
My mom used to make a dish called “7 dishes in one”. Consists of ground meat, potatoes, onions, carrots, rice, peas and tomatoes. She made it in a deep Pyrex bowl. In laters years, she topped it with cheese.
Have to admit, this one looks delicious! Re: Seasoning. We need to keep in mind that previous generations did not have access to what we have today and, as such, were not inclined to over season things. Also, place of origin plays a huge part in the way a recipe is developed. If you come from an area with certain items readily at hand, that is what is used.
I'm inclined to think that the last few decades effort to reduce fat in some foods had an unexpected result. Same could be said for those fruits/vegetables (tomatoes, berries) where size and color were more important than flavor. People crave flavor and if it isn't in the food (via fat), they will add it by means like heavy spices. Chilies were not a standard fare in most of the country 20-30 years ago - which, ironically, is when we started seeing leaner proteins.
I was all into the "no fat" growing up, but don't feel it's the villian it's made out to be. Whole milk, full-fat yogurt and cheese, dark meat as well as white, keeping the skin on the chicken etc. Fat is necessary. I also save leftover fat from roasting or panfrying meats to fry eggs or sausages in the morning.
I grew up in the 60s in Texas with 7-layer Casserole and instead of potatoes there was rice, tomato sauce instead of diced tomatoes, and bacon slices on the top. I definitely want to try your version!
Have you ever read any of the Peg Bracken cookbooks? One, they are hilariously funny. Two, her recipes are quick and amazing. Two of my favorites from her I Hate To Cook Book (I think they are both in the same book, it's been years since I looked), are her Uninspired Casserole and her Dr. Martin's Mix.
I've read them and love them. One of my favorite recipe names in her book is Lamb Shanks Tra La, even though I don't care for lamb. And Clam Whiffle, "a souffle' any fool can make."
I have her, "I Hate to Cookbook," my Mom, had it, I grew up eating, Stay a Abed Stew, I love Dr. Martin's Mix, I add sliced carrots to it. :)
“Dr. Martin’s Mix” was the first thing my mother let me cook by myself! 👍🏻
My mother had the same cookbook. Our favorite recipe was Pedro’s Special.
Doc. Martin???
I enjoy your show. Thanks
Wow this looks good!
This is really easy
This sounds really good
I'd love seeing a second version with things that you'd change to improve it
ID like to see him actually use salt! WTF No way it had any flavor. ecipe says to salt each layer for a reason. im gonna make it tho THX (and the cabbage is a great idea)
Skave Rat I believe that would be next to impossible,my sister and I have been sitting here for near an hour, and we have 42 different meals, love the way you think though 🙃
The addition of zested garlic cloves, and some dried/fresh Italian herbs would do nicely in this dish. My French Canadian grandparents pn both sides of my family, emmigrated to the USA in the 1920's, BUT would have added the aforementioned, plucked right out of their home gardens.
Love your recipe as always 👍🌸 thanks a lot 🙏🌷🌿💕
This actually looked delicious and I would definitely make it. How about doing it in a crock pot, I think that would work also. Thanks for sharing the recipe. Have a Blessed day.
That's sounds good. I was thinking id love to make this but don't have 2 hours to wait to eat after coming home from work. Crock pot is a great idea!
I grew up with a similar recipe and I still make it. We called it 7 layer dinner. The only difference is that we use rice rather than potatoes and add cream if mushroom soup on the top. We use whole canned tomatoes and crush them by hand because there is more juice and it helps flavor the rice more.
I am 67 and grew up in rural New Je4rsy. Other than spaghetti sauce and in baked goods,, like pumpkin pie, my family never used anything but salt and black pepper in cooking and not a whole lot of pepper. Still, I'd give anything to eat my Grandmother's cooking again.
This looks good 1930's
Looks good!
I have made a 7 layer dinner ( watched a friend in Georgetown PEI make it years ago). I love the concept of this recipe and the freedom to make it your own. Just found your channel a week ago, and I'm hooked!
This seems very similar to a casserole I make called shipwreck. ... From bottom to top: onions, potatoes, hamburg, uncooked rice, celery, tomato soup diluted with a can of water, poured over top. Bakes for 2 hours as well. Delicious - will be trying your version some time.
We all called this Shipwreck. We did it with hamburger, chicken, or tuna fish. We also used the canned tomatoes and different creamed soup, canned. Still like it!
Looks good to me!!
Everytime you reference molasses and bread on the side you remind me of my grandfather. He was usually only have the molasses and cheese with his bread for an evening snack after dinner.
Thanks for doing these, great stuff.
I agree breadcrumbs or cheese on top would be really good