My dad grew up VERY VERY POOR in Oklahoma. His mother had a garden every year or they didn’t eat. My dad quit school after 8th grade to go hunting or fishing to help put food in the table for my grandmother and his three brothers (my dad could get a squirrel with a sling shot 😳). When my dad came to live with me he often asked me to make creamed peas and new potatoes like his mom used to make
That's one thing I was going to say. That cream peas And little baby Potatoes was one of my favorite things that mom would make, We would have it with salmon loaf. Love food memories.
Thank you! At 73 yrs you’re getting me interested in cooking again! Great portions for hubby and I as well. I only buy frozen veggies so this is going to be great fun 🤩
Did not grow up with creamed peas and onions, but my hubby did. So every Thanksgiving I would make a point of getting frozen pearl onions to make that dish.
Anna, I always like when you use your blue corning ware dishes as they are the ones I have. I think this is the first time I have seen you use that small casserole dish. I have 6 of them along with freezer lids. I use them a lot in the winter months when I make Chili, soup and pot pies. They are the perfect size for single servings that can be pulled from the freezer and heated in the microwave. For pot pies I will just thaw it in the microwave and finish heating in my toaster oven. I love having the single servings on hand for days when I don't feel like preparing meals.
Today, when Korean food is sweeping through the popular zeitgeist and pizza and spaghetti are rock-solid normal, it's so easy to forget that within the lifetimes of people who are still around Italian food was once exotic. Olive oil was a product of far-away foreign places (America had corn and pigs). Garlic was Wholly Unusual, to be used in small doses so it didn't shock the unaccustomed. In the 60s and 70s, my mom's one selfish indulgence for herself was the purchase (by subscription, one by one, maybe a couple volumes a year) of Time Life's Foods of the World cookbooks. I read those endlessly. Looking at them now - there are several volumes covering Europe. Africa has one whole volume. Though North Africa gets separate treatment ... Japan and China have volumes, but Korea might as well not exist (too recent a war zone, I suspect). Also, the portion of the Middle East volume dealing with Lebanon has been breaking my heart for years now.
When I was growing up our meals were very British homogeneous. The first ‘foreign’ food we made was in the 70s …. the worst Chinese food you can imagine 😅 , but at the time we loved it.
@deendrew36 There are little spiral bound recipe books. But the actual books are larger and hard-backed. They were written by food critic type people who knew the regions, the food history, etc. They included a lot of recipes, but they also did the commentary about going out and drinking aquavit and eating herring in Scandinavia, and attending open air music festivals near London with lavish picnic teas. Etc. It was like a combination of recipes and MFK Fisher for every region visited. Some were better than others, but they were all fascinating. And they had a TON of full color images of the food, the scenery, the people. I was absolutely obsessed. The spiral-bound books were included so people could cook the food without trashing their Big Expensive Volumes. At the time, these were investment quality, meant to last.
My mom made good stuff like this when I was little. Daddy was proud to say "We have the best Mommy. She takes good care of us." He taught us to respect her role and to be grateful for her. Thank you for these recipes & books. Bravo.
The recipes and the inside cover art reminded me of the original Hints From Heloise 1960s recipes! Have you ever considered doing a Heloise recipe video?
My grandparents had a small garden. A great joy of my childhood - fresh garden peas and potatoes in cream sauce! Grandma would also serve carrots in cream sauce. Even decades later, we still often serve creamed carrots at holiday meals.
The spinach thing will a seasoning grilled chicken breast. The I live alone and eat side dishes as meals got my imagination going crazy! Maybe a crusty bread with some good butter?
strongly recommend Birdseye: Adventures of a Curious Man by Mark Kurlansky. not only an engaging bio but a great telling of how our modern food industry came to be.
Oh man! I love Kraft Macaroni & Cheese with frozen peas! And now that I’m thinking of it, I also really enjoy bologna cut up into my Kraft Mac & Cheese, but I can’t stand hotdogs cut up into it. And I’ve always wondered why because that doesn’t make sense.
These were super fun recipes, and to my astonishment, the one I’m most excited to try, is the spinach casserole! Spinach is not a go to choice for me, like ever, but that looked great with the bread crumbs! I might use a wider, shallower casserole to cram in some more bread crumbs. 😆 These were surprisingly fancy for the period, like you mentioned. I grew up in the 70s and 80s, and I don’t remember anyone even talking about olive oil until the 80s, and didn’t see fresh mushrooms in the stores where I lived until the 80s. They just weren’t a thing! Even at restaurants, well into the 80s, mushrooms in dishes (yes, even a side of sautéed mushrooms) were canned. I worked at a country club in the 80s in the kitchen, and all the dishes with mushrooms were always canned mushrooms. True story, for the really young folks out there, outside of the summertime, we lived on mostly canned and frozen food, and it was good! 😃 One caveat - frozen sweet corn was usually awful until recently. Took a while to get a cultivar and flash-freezing combination that didn’t turn to mush when frozen. The recipes you feature from the 60s and earlier were the ones my family made, even though I grew up in the mid 70s thru the 80s (my parents were over 40 when I was born and their food taste & habits were set by then). Your 70s and 80s recipes were what my friend’s parents and my older siblings were making in their households - always exciting to eat at their houses! That mix of food time periods I grew up eating from makes your show always a delightful trip down memory lane. Thank you, Anna! 😌✨
Hi! I usually microwave veg, unless I skillet grill them, or I'm roasting the veg with the meat. The broccoli idea is new, but so simple and good! And you're right, olive oil back then elevated things. The cream sauce is very 50s and 60s. I've eaten many a pea in cream sauce. My father would have smothered his entire meal in cream gravy or cream sauce. Now the spinach casserole is a new idea to me. Yay! My Corningware dishes! Bread crumbs and cheese would have placed this casserole in the "company" category. That looks yummy! I was concerned about the hardboiled egg, but it wasn't in the oven that long. Frozen foods were a big thing in the 50s and 60s. I remember a LOT of canned goods, purchased in caselots. Another thing about frozen foods- freezers weren't all that big in refrigerators. People were having kids, lots of them. It wasn't unusual at all for families to have 4 kids. So canned goods made sense, unless Dad made enough money to plan a purchase for a freezer. Very pretty cookbook, and very useful information! Thank you for a another wonderful choice, and have a great week. ❤
I may need a toaster oven. You've made it look super fun to make stinking cute casseroles or sides for just the two of us ❤ Our 30th wedding anniversary.
I agree that side dishes are great! Sometimes I will order several side dishes for my meal. I would love to see more recipes using frozen vegetables. When I was growing up, a comfort food dinner for us was fish sticks, macaroni and cheese, and peas. I used to cook that meal for my own children, and now my daughter is cooking it for her boys. I also always serve peas with the turkey at Thanksgiving as one of the sides. For some reason, peas go well with turkey. Love your channel! Brings back so many memories, as I have some of the cookbooks you share!
Love these dishes today Anna! I would totally eat the first and second side dish - not so much the 3rd as I'm not a fan of cooked spinach but will admit it still looked good! I've said it before but I'll say it again, your channel rocks! 🌼🌼🌼
Fun video. I remember making something like the creamed peas for myself as a tween, then adding egg noodles to it to make it more of a full meal when my mum wasn't home to cook. Also, I really appreciate that you try to call out when you think something could work well for people with specific dietary needs (like low sodium) or would be very easy to adapt for dietary restrictions. It's just a thoughtful gesture that always sets your videos apart for me.
I tend to eat frozen vegetables more in things as opposed to on their own - so I always have frozen peas, spinach, corn and mixed veg (carrots, corn, peas and green beans together) but they’re always mixed in with soups, pastas, Mexican style dishes (for the corn) and so on. If I’m having something like broccoli, just as a side on its own, I will just buy a crown or two at a time and usually roast it! But having my regular stock of “mix in” frozen vegetables is so essential for my kitchen!
Oh Anna. If you loved the Creamed Peas with Mushrooms (which of course you would) A. The Creamed Peas are delicious all by themselves; B. They are delicious w/o pepper; and the biggie C. Find a recipe for Creamed Potatoes and Peas - they are to die for! I'm with you, the vegetables are the main. I thought it was because of where I live, deep in California ag country.. But yours are fancy. I rarely even want the butter or salt. LOL @CookingTheBooks. More vegetable recipes please.
I always put lemon on my broccoli. Next time heat the oil and add garlic, give it a few seconds and add broccoli and lemon. I want the soup tureen in that book. Frozen foods are making a comeback. Not just convenience but that they are now considered healthier than fresh veggies that have had weeks in shipping and on shelves.
Of course there's olive oil in the first recipe -- that's what makes it "Italienne". A little curry powder in the sauce with those mushrooms and peas would be excellent.
Hi Anna, Finally made it here lol No you are spot on with oil i’ve oil not being in any recipe bk then …it is veg oil, shortening, butter or margarine . In the 1950’s -2000 Recipes were not used to adding flavors that you can actually taste. Unless you count salt and pepper lol Usually I’m hours earlier. Told you my day started late😊Hope you are feeling better. Did the slippery elm tea help? LOVED THE Video & RECIPES…I was born in 1966 lol~ Anita3kids 🙏🏽👍🏽🌻🥰
Creamed peas (either canned or frozen) were always served when we had salmon patties! Also creamed potatoes which were either actual ones or canned (they only came whole or sliced back then, not diced, so mom or dad had to cut them up). Yum!
I wonder if I put that spinach casserole in a bit larger Pyrex pan I could use all of the breadcrumbs, I hope that would not be to much crumbs though. I may be heading to the store tomorrow...
When you were talking about the history of frozen foods I remembered the classic move "East Of Eden". They tried to get into that business as a plot point of the movie.
I’ve watched so many of your videos and never paused to look at the recipe UNTIL today. I read the whole creamed peas recipe and when you skipped the pepper, I wondered -gasp- does she often skip ingredients?! Then you confessed it was a just an accident! 🤣🤣🤣 You’re still a star Anna 🤩
I recently went on eBay to look at old magazines ("The Seven Sisters") that my mom cooked from, now I want to start collecting those for the recipes instead of just cookbooks. The creamed peas really spiked my memories.
Side dishes are also the best part of any holiday meal!! 😅
For real! I'm already trying to decide what to make for our annual Friendsgiving celebration. 😋
My dad grew up VERY VERY POOR in Oklahoma. His mother had a garden every year or they didn’t eat. My dad quit school after 8th grade to go hunting or fishing to help put food in the table for my grandmother and his three brothers (my dad could get a squirrel with a sling shot 😳). When my dad came to live with me he often asked me to make creamed peas and new potatoes like his mom used to make
I liked reading your story about your dad ❤. Thank you
@@kathysimpson3249 aww thank you. That touched my heart
Thank you for sharing the story about your dad. ❤
Very touching and brought back memories of my own lovely dad. I'm sure you brought him a lot of comfort each time you made him that meal.❤
That's one thing I was going to say. That cream peas And little baby Potatoes was one of my favorite things that mom would make, We would have it with salmon loaf. Love food memories.
I’d also rather eat the sides than the main dish. That’s part of why I love thanksgiving so much. Give me all the sides!!!
@@simply_sheri YES!!! Turkey 🤢
Hopefully buying my first flat soon , can’t wait to rewatch all your videos and recreate vintage recipes in my new kitchen🎉🎉
Thank you! At 73 yrs you’re getting me interested in cooking again! Great portions for hubby and I as well. I only buy frozen veggies so this is going to be great fun 🤩
I grew up in central Indiana in the 1960s. I don’t think I had heard of olive oil until the 80s or 90s
Olive oil was really only big back East.
We grew up having creamed peas with salmon patties (called croquettes) and mashed potatoes. I still make that for my husband now.
My mom used to serve creamed peas with salmon loaf. It was a lovely combination
I wonder if that is a semi-southern thing? My mom was from Kentucky and we always had creamed peas when she made salmon patties.
Creamed vegetables are a very underrated dish in modern times, they are so comforting and jazz up any weeknight meal
Just gimme that spinach casserole and a fork already!!😋
First! Thanks for another great video, Anna!
I LOVE Peas with mac n cheese! My mom used to make creamed peas and pearl onions when I was little, YUM. Another great video! Thanks, Anna 😊
Did not grow up with creamed peas and onions, but my hubby did. So every Thanksgiving I would make a point of getting frozen pearl onions to make that dish.
Anna, I always like when you use your blue corning ware dishes as they are the ones I have. I think this is the first time I have seen you use that small casserole dish. I have 6 of them along with freezer lids. I use them a lot in the winter months when I make Chili, soup and pot pies. They are the perfect size for single servings that can be pulled from the freezer and heated in the microwave. For pot pies I will just thaw it in the microwave and finish heating in my toaster oven. I love having the single servings on hand for days when I don't feel like preparing meals.
I grew up eating creamed peas with pearl onions. So yummy!
Me, too!
Me too, I wonder if that was a cookbook recommendation our mom moms were using 🤔
@@kathysimpson3249 I have no clue. They were always served at holiday family meals. And the pearl onions need to be frozen not pickled.
Yep, peas with pearl onions! Our moms must have all had the same cookbook! 😊
Today, when Korean food is sweeping through the popular zeitgeist and pizza and spaghetti are rock-solid normal, it's so easy to forget that within the lifetimes of people who are still around Italian food was once exotic. Olive oil was a product of far-away foreign places (America had corn and pigs). Garlic was Wholly Unusual, to be used in small doses so it didn't shock the unaccustomed.
In the 60s and 70s, my mom's one selfish indulgence for herself was the purchase (by subscription, one by one, maybe a couple volumes a year) of Time Life's Foods of the World cookbooks. I read those endlessly. Looking at them now - there are several volumes covering Europe. Africa has one whole volume. Though North Africa gets separate treatment ... Japan and China have volumes, but Korea might as well not exist (too recent a war zone, I suspect). Also, the portion of the Middle East volume dealing with Lebanon has been breaking my heart for years now.
When I was growing up our meals were very British homogeneous. The first ‘foreign’ food we made was in the 70s …. the worst Chinese food you can imagine 😅 , but at the time we loved it.
Are those the little spiral bound books?
@deendrew36 There are little spiral bound recipe books. But the actual books are larger and hard-backed. They were written by food critic type people who knew the regions, the food history, etc. They included a lot of recipes, but they also did the commentary about going out and drinking aquavit and eating herring in Scandinavia, and attending open air music festivals near London with lavish picnic teas. Etc. It was like a combination of recipes and MFK Fisher for every region visited. Some were better than others, but they were all fascinating. And they had a TON of full color images of the food, the scenery, the people.
I was absolutely obsessed.
The spiral-bound books were included so people could cook the food without trashing their Big Expensive Volumes. At the time, these were investment quality, meant to last.
My mom made good stuff like this when I was little. Daddy was proud to say "We have the best Mommy. She takes good care of us." He taught us to respect her role and to be grateful for her. Thank you for these recipes & books. Bravo.
I forgot about creamed peas. My mom used to make them. Thank you once again, I will be making this recipe
Watching from a Tiny House in Hocking Hills tonight!
Sounds perfect! 😊
Creamed Peas and Mushrooms is the most Ohio Fancy(tm) recipe in a while. Memories of my grandma making that back in the 80s and 90s.
The recipes and the inside cover art reminded me of the original Hints From Heloise 1960s recipes! Have you ever considered doing a Heloise recipe video?
Olive oil wasn't really promoted in those days. Everything was about Crisco and Wesson oil. Later in the 70s, corn oil was the hot thing.
And then canola later on.
My grandparents had a small garden. A great joy of my childhood - fresh garden peas and potatoes in cream sauce! Grandma would also serve carrots in cream sauce. Even decades later, we still often serve creamed carrots at holiday meals.
I just Love your channel! There are so many older recipes that are so fun to see brought back!
So excited for this. I live alone, so I typically eat a side dish as a meal.
Seriously throw some chicken tuna ground beef into any of these and it would be a yummy meal rather than side in my opinion ❤
The spinach thing will a seasoning grilled chicken breast. The I live alone and eat side dishes as meals got my imagination going crazy! Maybe a crusty bread with some good butter?
@@teresanovotny2876 I like to add tuna or chicken or beans for some protein sometimes. But sometimes just a bowl of rice and veggies hits the spot.
I'm all about the sides too, especially on Thanksgiving!
Yelp I must have this book I always buy frozen veggies
Love, love, love watching all your video’s. Thanks Anna
Thanks for watching! ❤
Lemon juice and butter or olive oil is my usual go-to for broccoli. Adding garlic is a good idea, I'll try that next time
I usually add a pinch of pepperoncini, too
Thank you for releasing this! I bought a bunch of frozen food this weekend and was trying to figure out how I’d cook it 😭
Glad you found this helpful! 😊
strongly recommend Birdseye: Adventures of a Curious Man by Mark Kurlansky. not only an engaging bio but a great telling of how our modern food industry came to be.
I'll add it to my goodreads list!
@@cooking_the_books great! maybe add his book Salt and some others, too. really think you'll like his pov on history as well as his wonderful writing
That sounds like an interesting and fun read. I'll have to check it out too. 😊
Thanks for the rec! I really enjoyed Cod and Salt
Delicious! Speaking of green peas, l love adding them into Kraft Mac and Cheese or homemade creamy Mac and cheese! Yum!!
Same! 😋
I used to do that when my kids were little!
Side dish girl here grew up with diners where there were a choice of ten side choices If a restaurant only has three sides I don’t go back.
I feel like every restaurant should have a 'vegetable plate' on the menu where you just get to choose 3 or 4 sides as your meal. 😋
Oh man! I love Kraft Macaroni & Cheese with frozen peas!
And now that I’m thinking of it, I also really enjoy bologna cut up into my Kraft Mac & Cheese, but I can’t stand hotdogs cut up into it. And I’ve always wondered why because that doesn’t make sense.
Hey Anna! Do you have a PO Box or something where we can send you something we purchased for you? Thank you! ❤
These were super fun recipes, and to my astonishment, the one I’m most excited to try, is the spinach casserole! Spinach is not a go to choice for me, like ever, but that looked great with the bread crumbs! I might use a wider, shallower casserole to cram in some more bread crumbs. 😆
These were surprisingly fancy for the period, like you mentioned. I grew up in the 70s and 80s, and I don’t remember anyone even talking about olive oil until the 80s, and didn’t see fresh mushrooms in the stores where I lived until the 80s. They just weren’t a thing!
Even at restaurants, well into the 80s, mushrooms in dishes (yes, even a side of sautéed mushrooms) were canned. I worked at a country club in the 80s in the kitchen, and all the dishes with mushrooms were always canned mushrooms. True story, for the really young folks out there, outside of the summertime, we lived on mostly canned and frozen food, and it was good! 😃
One caveat - frozen sweet corn was usually awful until recently. Took a while to get a cultivar and flash-freezing combination that didn’t turn to mush when frozen.
The recipes you feature from the 60s and earlier were the ones my family made, even though I grew up in the mid 70s thru the 80s (my parents were over 40 when I was born and their food taste & habits were set by then). Your 70s and 80s recipes were what my friend’s parents and my older siblings were making in their households - always exciting to eat at their houses! That mix of food time periods I grew up eating from makes your show always a delightful trip down memory lane.
Thank you, Anna! 😌✨
Hi! I usually microwave veg, unless I skillet grill them, or I'm roasting the veg with the meat.
The broccoli idea is new, but so simple and good! And you're right, olive oil back then elevated things.
The cream sauce is very 50s and 60s. I've eaten many a pea in cream sauce. My father would have smothered his entire meal in cream gravy or cream sauce.
Now the spinach casserole is a new idea to me. Yay! My Corningware dishes! Bread crumbs and cheese would have placed this casserole in the "company" category. That looks yummy! I was concerned about the hardboiled egg, but it wasn't in the oven that long.
Frozen foods were a big thing in the 50s and 60s. I remember a LOT of canned goods, purchased in caselots. Another thing about frozen foods- freezers weren't all that big in refrigerators. People were having kids, lots of them. It wasn't unusual at all for families to have 4 kids. So canned goods made sense, unless Dad made enough money to plan a purchase for a freezer.
Very pretty cookbook, and very useful information!
Thank you for a another wonderful choice, and have a great week. ❤
I may need a toaster oven. You've made it look super fun to make stinking cute casseroles or sides for just the two of us ❤ Our 30th wedding anniversary.
I think I use my toaster oven every day now. It's just so convenient!
Highly recommend a toaster oven!!! They get daily use and are soooooo versatile. 👍🌻😊
Happy anniversary 🎉🎉🎉❤
Yes to the toaster oven, I'm alone now and use it everyday.
Ok I’m trying the peas and mushrooms too.
It's a must! Peas and mac & cheese.
Mini sauce pan link? Or how big is yours? My dh and I are becoming empty nesters soon and looking for a few smaller pans. I love yours.
Here's the one I use: amzn.to/4drady0
It's 1.5 quarts. Hope that helps!
Creamed peas on toast was a thing...with a cooked egg...
Sounds like the perfect easy quick supper!
I agree that side dishes are great! Sometimes I will order several side dishes for my meal. I would love to see more recipes using frozen vegetables. When I was growing up, a comfort food dinner for us was fish sticks, macaroni and cheese, and peas. I used to cook that meal for my own children, and now my daughter is cooking it for her boys. I also always serve peas with the turkey at Thanksgiving as one of the sides. For some reason, peas go well with turkey. Love your channel! Brings back so many memories, as I have some of the cookbooks you share!
Love these dishes today Anna!
I would totally eat the first and second side dish - not so much the 3rd as I'm not a fan of cooked spinach but will admit it still looked good!
I've said it before but I'll say it again, your channel rocks!
🌼🌼🌼
Had i not had an Italian friend growing up I never would have heard of olive oil until the 90s. 😮
I think my mom may have made the peas and mushrooms dish. My guess is she used the canned mushrooms, 6 kids to cook for! Love your videos
And I love spinach
It’s Sunday always look forward to these your videos and naked and afraid. Now that naked and afraid is over now it you videos. Seriously all week
single gal in the city here - you've given me so much meal inspo this past year!
Fun video. I remember making something like the creamed peas for myself as a tween, then adding egg noodles to it to make it more of a full meal when my mum wasn't home to cook. Also, I really appreciate that you try to call out when you think something could work well for people with specific dietary needs (like low sodium) or would be very easy to adapt for dietary restrictions. It's just a thoughtful gesture that always sets your videos apart for me.
Kraft Mac n cheese with peas and tuna was a "lazy" dinner growing up. I really enjoyed it!
I love broccoli
I think I feel the same way about hard-boiled eggs as you do about celery. But I think it could be left out.
These all look delicious! I have mushrooms I’m going to make the creamed peas.
I have the same saucepan as you. The clank of the lid is so familiar.
My mom never fixed any of these but they looked good
I needed a recipe to jazz up peas! Thanks
You are so welcome! 😊
I love the serving dish for the creamed peas
Thank you.
You're welcome! Thanks for watching. ❤
Another great episode!!
Yummy! I want to make it all!
Alas, the peas is how I learned I get anaphylaxis to both peas and mushrooms.
😢
I tend to eat frozen vegetables more in things as opposed to on their own - so I always have frozen peas, spinach, corn and mixed veg (carrots, corn, peas and green beans together) but they’re always mixed in with soups, pastas, Mexican style dishes (for the corn) and so on. If I’m having something like broccoli, just as a side on its own, I will just buy a crown or two at a time and usually roast it! But having my regular stock of “mix in” frozen vegetables is so essential for my kitchen!
Oh Anna. If you loved the Creamed Peas with Mushrooms (which of course you would)
A. The Creamed Peas are delicious all by themselves;
B. They are delicious w/o pepper;
and the biggie
C. Find a recipe for Creamed Potatoes and Peas - they are to die for!
I'm with you, the vegetables are the main. I thought it was because of where I live, deep in California ag country.. But yours are fancy. I rarely even want the butter or salt. LOL
@CookingTheBooks.
More vegetable recipes please.
Love your videos. Trying all of these recipes. No such thing as too much crumb topping😊.
I always put lemon on my broccoli. Next time heat the oil and add garlic, give it a few seconds and add broccoli and lemon. I want the soup tureen in that book. Frozen foods are making a comeback. Not just convenience but that they are now considered healthier than fresh veggies that have had weeks in shipping and on shelves.
Of course there's olive oil in the first recipe -- that's what makes it "Italienne".
A little curry powder in the sauce with those mushrooms and peas would be excellent.
I'm 77, my Mo❤m cooked her veggies & food just like that 😊❤
Hi Anna, Finally made it here lol No you are spot on with oil i’ve oil not being in any recipe bk then …it is veg oil, shortening, butter or margarine . In the 1950’s -2000 Recipes were not used to adding flavors that you can actually taste. Unless you count salt and pepper lol
Usually I’m hours earlier. Told you my day started late😊Hope you are feeling better. Did the slippery elm tea help? LOVED THE Video & RECIPES…I was born in 1966 lol~ Anita3kids 🙏🏽👍🏽🌻🥰
Creamed peas (either canned or frozen) were always served when we had salmon patties! Also creamed potatoes which were either actual ones or canned (they only came whole or sliced back then, not diced, so mom or dad had to cut them up). Yum!
Thank you for featuring side dishes and frozen vegetables! I always need ideas for both, and all of these look delicious.
More garlic is always better, I like my broccoli to still be crunchy and I love squeezing lemon on it.
Thank you! At 73 yrs you’re getting me interested in cooking again! Great portions for hubby and I as well.
I wonder if I put that spinach casserole in a bit larger Pyrex pan I could use all of the breadcrumbs, I hope that would not be to much crumbs though. I may be heading to the store tomorrow...
When you were talking about the history of frozen foods I remembered the classic move "East Of Eden". They tried to get into that business as a plot point of the movie.
Grew up with them and still have my moms Corning ware that I use daily
I love the cute Halloween things on your fridge!
Love your pots and pans. Will you please list them?
Another frozen pea fan! Huzzah!!
I’ve watched so many of your videos and never paused to look at the recipe UNTIL today. I read the whole creamed peas recipe and when you skipped the pepper, I wondered -gasp- does she often skip ingredients?! Then you confessed it was a just an accident! 🤣🤣🤣 You’re still a star Anna 🤩
I recently went on eBay to look at old magazines ("The Seven Sisters") that my mom cooked from, now I want to start collecting those for the recipes instead of just cookbooks. The creamed peas really spiked my memories.