Vintage Cookbooks from the 1920s to the 1960s
Trusty scored a haul of vintage cookbooks with the oldest dated 1929 through the most recent' edition from 1965. Explore how cookbooks evolved over time to match the needs of society - from the Great Depression through WWII to the party times of the 1950s and 1960s, hear some of the more interesting recipes and view the artwork and illustrations used to promoted them.
Recipe books include:
The Salad Bowl published by The Best Foods, Inc. copyright 1929
Three Meals a Day: Suggestions for Good Food at Low Cost published by Metropolitan Life Insurance Company, copyright unknown (likely 1930s)
Baker's Best Chocolate Recipes published by Walter Baker & Company, copyright 1932
Better Buymanship published by Household Finance Corporation, copyright 1934, revised 1938
Time for a Party published by General Foods, 1940
A Guide to Royal Success Baking by Royal Baking Powder, 1942
Recipes for Good Eating published by Proctor and Gamble, 1945
Betty Crocker Chiffon Cake Recipes and Secrets by General Mills, 1948
100 Prize Winning Recipes by Pillsburys, 1951
Recipes from the Borden Kitchen by The Borden Company, copyright unknown, likely 1950s
Creative Cookery with Chicken of the Sea Tuna by Van Camp Sea Food Company, 1964
Wonderful World of Cooking, volume 1, French by Harwood & Tjarden, 1965
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Fried Mac and Cheese Balls - Crunch in every bite!
Who doesn’t like a Mac & Cheese! The best part for me, is always the crunchy brown bits on top, you know the ones I mean? Well now you can get that same sensation in every bite. I saw this in a restaurant in Italy and loved it, I had to create my own version. I used Dijon mustard to give it that extra kick, and smoked ham to bring it to a whole new level. Mixed with the two cheeses, you get a smoky, cheesy soft centre with a crispy outer crunch. These work well as an appetizer or a starter. If you want as a meal you’ll need at least 6 balls each. This recipe makes over 40 balls, so if that’s too many for you, simply half the recipe. Or better still, freeze the extra serves for next time. Simply reheat in oven. Enjoy with your favourite marinara or tomato sauce and a crisp green salad with Italian dressing.
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Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network
Cajun Jambalaya is Louisiana's signature one-pot dish! Kenneth's secret is developing the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor.
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cajun Jambalaya
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 1 hr 5 min
Active: 25 min
Yield: 6 servings
Ingredients
Creole Seasoning:
3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon sweet paprika
1 tablespoon white pepper
1 1/2 teaspoons ground cumin
Jambalaya:
1/4 cup canola oil
6 boneless, skinless chicken thighs, chopped into 1-inch pieces
24 ounces smoked beef sausage, cut into 1/4-inch-thick slices
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
6 cloves garlic, finely chopped
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups parboiled long-grain brown rice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups low-sodium chicken stock
2 bunches green onions (6 to 8 bulbs), sliced (about 1 1/2 cups)
Directions
For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.
Cook’s Note: If you want to add shrimp to this recipe, stir them in with the green onions so the shrimp don’t overcook.
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Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network
Rice Pilaf the Classic Fluffy Recipe
This is the classic rice pilaf recipe I was taught as an apprentice Chef, and I believe it's still the best. The only difference, it was cooked it in the oven, but to me the stove works equally well providing you have a very low burner. Rice pilaf is one of the most versatile recipe as you can use it as a side dish to almost anything. Perfect for chicken or fish, curries, casseroles etc. Add vegetables and make it into a meal. How ever you use it, rice pilaf done this way will always be fluffy, creamy, fragrant and delicious. Enjoy pilaf rice! Please let me know in the comments how you use it.
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MOUNT MARTHA 3934
VICTORIA AUSTRALIA
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Parmesan Eggplant Involtini with Smoked Ham
Similar to a cannelloni, this involtini also know as rollatini is made with few ingredients including smoked ham and semi dried tomatoes. You could also use sundried tomatoes. It's relatively simple to make and the results are so worth it. You will need a Marinara sauce, which you can buy or see the link below for my recipe. Buy the largest eggplants so it's easier to roll.Enjoy Parmesan Eggplant Involtini with Smoked Ham.
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▶ Marinara Sauce Recipe here:
Some of the products I use and recommend:
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Send products or info to:
MAILING ADDRESS
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Want to post me something? Need a shoutout?
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Chicken Dinner In Half An Hour | The French Chef Season 3 | Julia Child
Julia Child shows you how to produce a fine feast, and do it fast.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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