1960s SIDES 🍗 Thanksgiving Side Dish Ideas w/ Betty Crocker Recipes

[@cooking_the_books]

Do you have this book in your collection? If so, what are your favorite recipes?

[@utopicconfections5257]

yes, I have it, but haven't yet tried any recipes. But these look good and Thanksgiving is just around the corner.

[@bethbrec]

I like to find my cookbooks "in the wild", too, so haven't found this one yet! But it's near the top of my list! I did pick up the Betty Crocker Party cookbook that's the smaller size and has your favorite binding. Do you have that one and have you done a video from it yet if you do that perhaps I've missed? Edit: spelling

[@lindacombs7424]

Yes I do have that cookbook , I bought it many years ago probably when it first came out. Who could forget that cover, loved the house on it. I'm sure it is out in my garage with my dozens of other cookbooks. I'm disabled, but I have been wanting to get out in my garage and try to go through them, I'm sure they will bring back many memories. 😊

[@cooking_the_books]

@@bethbrec I have the Party Cookbook in my collection, but I have not yet done a video about it.

[@allisbe]

I just added this to my collection a couple of weeks ago-found itw, too! 🎉 I might have to try that salad first, it sounds like something my mom would have made.

[@diamondslashranch]

In our Home Economics class the teacher told us our husband called and is bringing the boss home for dinner in an hour. She gave us ten dollars and sent us to the store. Can you imagine the consternation this would cause now?😂😂

[@jjo5375]

Back 'then' WOMEN WERE ....WOMEN, and did what needed doing! All the non-sense now makes me nutz!

[@Kristine14]

😅 Dollar and a quarter tree store

[@scrapykat3028]

Let’s see… set up transport, making arrangements with store, permission slips, not to mention the whole hubby thing!

[@jadadallas5891]

With 10 bucks, I might be able to whip up a quick Cajun stew if I hit really good sales and have certain staples in the pantry.

[@heathermattax9123]

It's chili and cornbread night. Boss better get used to home cooking quickly.

[@gardenmama1393]

Did you ever imagine in your wildest dreams that you would grow up to make so many people happy...... thank you so much.

[@druelia9485]

"Thanksgiving is the super bowl of side dishes" is the most accurate thing I've heard all week. ❤

[@angelface22003]

Im a New Zealander married to an Amerocan. So we celebrate thanksgiving. However we serve whats in season and in our garden. We are thankful to God for all that he goves us.

[@shelleysykes5317]

Lol, my father-in-law used to complain when someone had "a head as hard as a hubbard squash!"

[@s.tiffanysmith9977]

That's pretty hard headed 😂

[@cooking_the_books]

Ok I'm using this in future conversation. 😂

[@truelily7]

In the Spinach salad the addition of walnuts or pecans might be interesting

[@cooking_the_books]

I think it would be great with either of those! 😋

[@redrooster1908]

Yes yes yes 😋

[@acaliaaidras5012]

I got a set of Pfaltzgraff Yorktowne dinnerware when I got married. They came with some short and squatty coffee cups which our family always used as ice cream dishes. Recently I was watching Rhoda and noticed that her sister Brenda was using the same coffee cups....as coffee cups. I showed my teens and they said, "What! Those are coffee cups?? No way!" I had a good laugh. Incidentally, the cups are the only pieces (besides a few serving pieces) that we still use.

[@caty0000]

We had the Heritage design when I was growing up. My mom used the cups for individual puddings 😅 and I used them for cereal

[@colleenunvarnished]

I have the butter dish in the Yorktown pattern. It is the last thing to be packed and the first to be unpacked when there is a move. It is the one item I wanted when I went to college and was given to me as a gift that I still cherish. It is 37 years old and looks as good as the day it was given to me.

[@SauerPatchGardening]

I was born in 1967 so this was so fun. I was at my local Goodwill last weekend and found a really cool cook book called Aunt Maud's recipe book. From the Kitchen of L.M. Montgomery. It's based off her journals, all the recipes coincide with an event she cooked for with excerpts from her writings, with photos. Most come from the early 1900's. The book I found was a little damaged. It looked like it had been stuck between something that bent it.This copy was second edition and printed in the 90s , I got it for $2! It is so fun to read, if you ever come across a copy, buy it. You'll love it.

[@cooking_the_books]

That sounds amazing! I read all of the Anne of Green Gables books this year. 😀

[@SauerPatchGardening]

@@cooking_the_books I hope you can come across this wonderful cookbook, I'm still reading it, it is a story as well as a cook book. I'm so fascinated. I didn't realize that this cook book journal was from the author of Ann of Green Gables until I started reading it. I loved it because of the way it was written, and the fact that the book itself seemed broken somehow. I wanted it immediately.I have never read Ann of Green Gables but, now, I want to. I'm 56 and for some reason that one has slipped by me. Anyway, I hope you can find this cook book some day.

[@conishka3749]

My oldest daughter loved her books

[@RobynDavis-sj9tc]

I love the Anne of green gables books! I’d love to see that cook book! How fun💕

[@ickyelf9472]

All these dishes look & sound delicious! The spinach salad with that orange-y dressing practically DEMANDS dried cranberries to me. I HAVE to try that. Thanks for another pleasant & comforting video.

[@melissalambert7615]

You are right. Dried cranberries would be a great addition to this salad.

[@annalieff-saxby568]

That (or chopped and toasted cashews) would be a good substitution for the bacon for vegetarians, though I think I'd use freshly squeezed orange juice instead of the concentrate. It might make a thinner dressing, but I go for fresh over preserved any time I can.

[@cooking_the_books]

I added cranberries to one of the salads I made with the leftover dressing and it was delicious! 😋

[@doradedham9162]

I'd like diced apples and maybe chopped walnuts. The orange dressing sounds great.

[@susantaulli6580]

I was going to say throw some raisins in there, but dried cranberries sounds so good! During the summer, I think fresh strawberries could replace the apples.

[@jjo5375]

When I was growing up in the 50's, the 'everyday' kitchen dishes were Currier & Ives, and the 'good' dining room dishes were a freebie set that the ladies built one item at a time....from inside the powdered laundry detergent boxes (each week/month???). My youngest sister has them now, and they're still the 'good' set only freed special times like today/Thanksgiving Day! They were accompanied by special memories of the fully extended dining room table that could hold 2 and 2 at the two ends, (rarely 3 per end)!...and 8 along each side. It was quite a sight when set with the 'good' dishes with a beautiful pink rose in the center, gold fluted edges, and a swirly gray filigree on the flute...the rest of the plate was a creamy white. Mom had amassed a service for 8 with all the completer pieces. One day at lunchtime, I went to the WOMEN'S EXCHANGE, (a second-hand shop with special and modest items)...a favorite haunt of mine. I came across 'mom's' rose service for 8, without the completer pieces. I lightly mentioned it to mom after work and she got VERY animated! Sent me right back to the store with my car to buy all of it! We were a core family of 7, so when company joined us, as was always encouraged to all 5 kids, plus adults...our original service for 8 had to share the table with the Currier & Ives, nice too, but 'not' the rose pattern by any means. With the additional plates, etc. and untouched bowls of food ...well, these were the best of times! NOISY but simply wonderful! One day my mom's brother pulled up in a cruiser bus filled with his drill team from across the country...traveling that summer from competition to competition. The entire table extended, seated the high schooler girls and their several chaperones in two sittings while the food flowed in and empty bowls returned for refills. Mom, a neighbor, and one of her sisters were nothing short of MAGNIFICENT! Ahh, that monster memory! : ) (Sorry that got so long)! (P.S. My parents were raised in the Great Depression and knew how to stretch $$ and be creative with what was available. People HAD to be...they didn't have a choice, and treasured the 'right' things...PEOPLE and GRATITUDE). Mom had a well-known reputation for simple yet satisfying food. : )

[@suzanneleonard5485]

When we got married, my husbands Aunt, gave us a complete set of Golden Harvest dishes, including glassware and casseroles. Every one of them came from Duz detergent. I never figured out how she and her husband used that much. They were childless, and used an old wringer washer on their back porch. It's been 50 years and we still have the complete set.

[@amyspeers8012]

I have lived in France for about almost 8 years. We have hosted Thanksgiving a few years. It’s super fun to introduce my French neighbors to the side dishes! One sweet woman wanted to bring something and she brought coleslaw. She said she asked her mother-who is also French-what she should bring. Her mother said Americans always have coleslaw. I must say, it was a lovely addition to all the starches!

[@mizzmary861]

Country cornflakes were made by General mills back in the 60s and were simply double toasted cornflakes. So any cornflakes are perfectly fine😊 Thank you for sharing.

[@channah64]

Hi Anna! Thanks for this great video. Hot tip for the Hubbard squash : our family never bothered with cutting them. Instead, us kids would get the "chore" of dropping it on a concrete step. It doesn't splatter, it just breaks into 2 or three manageable pieces. Helps with the very hard varieties!

[@camerajen]

Brilliant!

[@fangbytten]

How we got to do it as a child!

[@nicolejones9117]

My mom had the white plates with green daisy on it. Maybe Correlle.

[@murlthomas2243]

Country cornflakes was cornflakes made with corn and rice. The rice kept the cornflakes crispier longer. Kellogg’s took it off the cereal roster a long while back.😊

[@jeremytd7072]

I want the house on the cover of that cookbook!!

[@geelizzie]

I found out about a butternut squash trick that I would think could work for other types of squash that you are preparing for stove top cooking. You poke a bunch of holes in the squash with a fork and microwave it for a few minutes to soften it up, makes it way easier to peel and cut up. I always had a fear of trying to cut a big squash so just wouldn't cook them and missed out on all that squash goodness.

[@cynthiamurphy3669]

I've always been a " sides" kind of gal myself. Thanksgiving for us was a sweet potato casserole with plenty of pecans and brown sugar, no marshmallows necessary. It was always canned sweet potatoes. (It struck me when I was a kid that this also could serve as a dessert, just get out some cool whip; hardly any leftovers of this dish). We did pumpkin pies from the can. Mom always did a whole turkey with homemade stuffing, plenty of mashed potatoes and gravy from scratch. (Seems like one of us who worked got the turkey free nearly every year back then). No ham served, no cheesy anything for Thanksgiving. Salad was always a 7-layer thing. Way back, I can remember my grandmother doing a cranberry salad and maybe some homemade coleslaw. With Mom, it was always the jiggly cranberry canned stuff. Oh, can't leave out the classic green bean casserole, and we always had canned crescent rolls. She used to remark every year that Thanksgiving was a relatively cheap big meal.

[@CookingWithNeighbors]

I like side dishes more than the main lol. I was born in the 60s so I know good things come from the 60s lol.

[@CookingWithNeighbors]

I want to look for that cookbook now

[@tburnsmatheny]

Walnuts broken up would add a great taste to the salad.

[@akaLaBrujaRoja]

I would eat that whole bowl of spinach salad as a meal, too 😋

[@nyneeveanya8861]

Idahoans are ideal if you have left over potatoes but not enough for everyone the next meal. Make them up and then add your leftover potatoes. Makes them taste more like your normal mashed potatoes. Also Idahoans a great for potato cakes or other recipes that call for mashed potatoes.

[@susanrobinson408]

Always a bright spot on my Sundays!! I got that book recently and love it. I heard a girl say this week that she didn't enjoy the main dish but she was more 'a side chick'! Hahahaha!! Have a wonderful Thanksgiving and thanks for all you do to make our Sundays fun!!

[@cooking_the_books]

So glad my video brightened your Sunday! Hope you have a great Thanksgiving. 🦃

[@janetstraw191]

I was a new bride in 1967!😅 I learned how to cook from a Betty Crocker cookbook! 😁

[@jeannerogers7085]

Grandma gave me one at age 10, and I still have it, much stained.

[@s.tiffanysmith9977]

I love thst you follow the directions, but still use what you have. No unnecessary waste. Im glad i found your channel. Im obsessed 😍

[@cooking_the_books]

I do my best! Thank you so much for watching, glad you enjoy my videos. ❤

[@jodyb1460]

The Puppy books in the background!!!!!! My kids had both of those books. Love the cookbooks too, but ...... oh, the puppy books.

[@nancywhite5629]

I've never seen any of your videos before, so I'm brand new to your content. I was born in 1960, so I grew up with all of this! LOVED these, and I may just try them on my family. I'm going to go now, and look up some of your past videos to binge watch. Thanks for the memories!

[@bdg38gunyon2]

❤ Love watching you cook from the old books that I've kept through the years. Some I don't have. Sometimes I pull one out for a favored recipe. I'm 85 so have been cooking for a while. Keep up the good work.

[@karinberonius8799]

Interesting dishes! To soften the chopped onion just sprinkle it with some of the salt a couple of minutes befor adding it to the dish. This will also make the onion taste a bit milder, and if you like to eat raw onions the salt will dampen the gassy side effects as well. I love onions.

[@staceyn2541]

You can also put the chopped onions in cold water, too. Salted cold water might work even better.

[@k.r.a.7233]

I love that you mentioned getting excited when you spot a cookbook while watching TV, because I got excited when I saw your copy of "Puppies are Like That." I still have mine from when I was a kid. I used to read it to my dog when I was in elementary school!

[@Susan-il1fv]

I remember Potato Buds from the 1970s. I liked them better than the flakes.

[@RukminiDMaria108]

Hi! I love your blog. I also collect vintage cookbooks. I learned to cook from my mom and the 1955 Betty Crocker cookbook. The black-and-white photos and the illustrations are amazing! My mom and I actually completely destroyed the one that she got as a wedding present - she didn’t know how to cook when she got married - and I ordered I ordered a reprint. I have some other vintage cookbooks I haven’t seen on your blog yet. I think you would really love them. I’ll try to dig them out and send you some photos. Thanks for your blog and your cooking and your recipes. I think you’re really cool. Diane from Pittsburgh

[@conishka3749]

I love your vintage recipes reminds me of when i was a child in the 60's

[@marciahamilton-yt9bo]

I had those plates when I first married in 1975. It was the A&P special got a piece a week with so many $s spends!

[@sarahconnell6332]

LOL I took a screen shot of that episode of MTM and went in search of Fondue is In. I thought it was just me.

[@shartman2150]

To make cutting a squash easier, poke it a few times with a knife and microwave it for a few minutes. Softens it a bit making it easier to cut! Happy Thanksgiving!🦃

[@kimberlyyoung6517]

I love the books about the puppies in your background

[@JeanBenton-zj2bj]

I love old cookbooks. They have the best recipes. I have the 1953 Better Homes and Gardens Cookbook, which I love. The dish pattern I grew up with was Blue Willow.

[@keturahpadgette1093]

The mashed potato casserole reminds me of something my grandma made. She did garlic and parsley in the cornflake topping and added bacon bits into the potatoes. It was a family favorite, and there were never any leftovers.

[@terriemartinez9989]

I think my Aunt made this also. Yum!

[@caribea6319]

Girl, make that Mac and cheese that you imagined! I will be here waiting!❤😊

[@debmoore629]

My grandma made a spinach salad with warm bacon dressing that was delicious! I be might try this one.

[@sarabelden7092]

Cream wafers are my favorite cookie. Sadly this year I injured my right arm and between the pulled muscles and nerve damage there is no way I will be making any cookies that need rolled out. It will make them so much better next year!

[@buffy0214]

We had the corelle harvest wheat, I think it was called. I found unopened set at a church sale about 10 years ago and snagged it for $5. Use it every fall.

[@kathyvv2719]

I had those plates in the early 80’s. You could get them from the grocery store. I can’t remember if they were free if you spent so much or if they were like $1.00

[@cathybabnick7326]

First time watching you. I love how you use your vintage Pyrex!

[@jeannerogers7085]

I still have two, one from my Mom, and one that was a wedding present in 1968.

[@cecoya]

I love the older cook books as well they are full of information that you really don't find anywhere in todays world. All the different solutions to getting out stains and the blueing for your white clothes to make them whiter (illusion of course) but they actually do look whiter. The recipes are terrific as well. Have a great day

[@ewallace791]

Im in Cincinnati, and the artist Charlie Harper was from here. He was fantastic and had illustrations in some cookbooks from this era. Look out for them cause they are beautiful!

[@cooking_the_books]

I love Charley Harper! I do have at least one cookbook in my collection with his illustrations (Betty Crocker's original Dinner for Two).

[@vikkizoo1]

I’ve got the Cookie Cookbook, it has been in my family from its publication. It was my mom’s. She left it behind when she left my Dad. When I moved out, at 17, my step-mom gave it to me. We made cookies from it as a family growing up. My boys made cookies from it as a family growing up. It’s a bit thrashed but my oldest has dibs. 🌈🌈🦋🦋

[@brockreynolds870]

Fondue is in!!! I got a fondue pot, I'm going to break it out this winter. I remember the Mary Tyler Moore episode where Georgette keeps losing her bread in the fondue pot.

[@paulperlock8949]

I would absolutely destroy all of those! Excellent job!!

[@marshaloneagle4646]

Must Must make that wonderful salad. Probably with Kale as roomie hates spinach. Wanted to pop in and say Thank you. Back in ye olden days (70 something), I was given Betty's International Cookbook. High schooler, farm daughter, dinner cooker and such. I had flat forgotten how I enjoyed flipping through all those exotic recipes and chosing the special one to cook each month. (we were too poor to splurge on ingredients more often). I have grabbed a Thrift Book copy and am yet again enjoying flipping through all the now normal sounding recipes. Things I used to not understand, couldn't pronounce and etc are now something I probably have tried. . . and can finally cook (from the book, not current info). Thank you!

[@GottaBeThere2736]

What fantastic and distinct creative content NOT FOUND ON KZbin like this. Awesome style. Love it!

[@lisalewis3891]

Nice bookshelf behind you.

[@mirandamom1346]

It used to make me all happy that Mary Tyler Moore had the same coffee pot I had!

[@cooking_the_books]

I would feel the same way! 😂

[@lauriegili6312]

This took me back to my childhood. How fun was the video and the cookbook and all your retro dishes?! Love the whole aesthetic. Great job!

[@teresablack6270]

Currier & Ives plates, and we still eat from them! These are the plates we had when I was little. Back then people saved S&H greenstamps to collect them.

[@leighsweet6846]

I remember being a kid, staring at the artwork on this cookbook all the time thinking it was the coolest house ever! Recipe choices were great! I make a version of the spinach-apple toss to this day (dressing is a bit more complicated). Funny how some things are classics. ❤

[@cooking_the_books]

Oh I love to hear that you make the spinach apple toss! I think that one is going in my regular salad rotation. Thanks for watching! ❤

[@janeniday9484]

Hi Anna! My hostess cookbook has fallen apart! Have made the cream wafers for years. My boys don't think there is a holiday without them!

[@cooking_the_books]

You are exactly the reason I love cream wafers so much! 😄

[@idaslapter5987]

As an alternative to dehydrated mashed potatoes, IKEA has frozen mashed potatoes that are quick to make with the taste and texture of real homemade mashed.

[@scottrogue946]

The potato casserole reminds me of a recipe called Funeral Potatoes. A nice switch up from regular potatoes.

[@cooking_the_books]

Yes! It's very similar. Can't go wrong with a cheesy potato! 😋

[@lyndakoonce4921]

We put sour cream ginger and a small amount of brown sugar to sweet potatoes and puree and then bake topped with butter. VERY good and a little different sweet potato dish. We have to keep an eye on my nephew. One time he sneaked the whole dish off the sideboard, got a fork, and hid in his room a and ate the whole thing! Lol

[@Sheltiemama55]

Orange juice concentrate! Have not bought it for years but my grandma used that to soak her cake layer in trifle. With the usual whipped cream and berries. It was delish! I’m going to pick up some frozen OJ and make your salad dressing probably with kale and use the remainder to make trifle. Thanks so much for reminding me of recipes have not thought about in years. Keep up the awesome work❤️

[@marthagroenwold2140]

that salad sounds yummy

[@Katy32344]

I had no idea they still sell that frozen orange juice concentrate. ❤

[@SetCCC]

Anna, I came across your channel a few months ago and have been binge watching all the episodes. I love the vintage recipes. Sometimes I recognize a cookbook from my mom's kitchen. I love your reactions, particularly to celery! Lol. Really enjoy your content. Thank you!

[@loriehyten2294]

Idahoan are my favorite instant potatoes and the ONLY ones I will eat! Good job!

[@staceyn2541]

I use the Idahoan potato pearls to thicken soups and sauces. Cheaper and easier than buying cream or making a roux. I'm not a fan of hot liquid, so I add the potato flakes to my bowl before eating a soup. I have facial paralysis and it just makes food easier to eat. Keeps it on the spoon snd I don't have to slurp, cuz I can't. Smh.

[@barbiec4312]

I really enjoyed the recipes and your commentary. Thank you.

[@LLJerseyGirl]

These all look so good! I just starting playing your videos for my sister…she has never really cooked or been interested in it, but I’m obsessed with cooking and playing in the kitchen. Anyway, she loves your videos and I’m so happy! She also thinks that you are a natural on camera, well spoken, and so enjoyable to watch. It makes my heart happy when someone feels the same way. Wishing you a happy holiday season.

[@cooking_the_books]

Oh I'm so glad you and your sister both enjoy my videos!! Thank you very much for your kind words. ❤

[@foxawaycottage7272]

Everything looks wonderful! Country Cornflakes are no longer manufactured. They were put out by General Mills and had both corn and rice in the flakes. I could not tell the difference between those and regular Kellogg's cornflakes. I am originally from New England and Hubbard squash were very common and so delicious. We now live in KY and winter squash varieties are limited to acorn, butternut and occasionally delicata. I do like to add different things to the Thanksgiving table. The variety is always welcomed and many times a new recipe becomes a fast favorite.

[@purplebutterfly7257]

In The case of the plate at 1512 I have some plates with padding that is not exactly the same but I think it’s probably least from the same time.

[@annetteherrera2813]

I agree the most wonderful part Sometimes of these books is the illustrations. It really takes you back. I so enjoy it. So classic

[@rebeccao8895]

This takes me back. My parents were married in 1967. Pretty sure she had this book. Love your channel, sweetheart!

[@cooking_the_books]

Thank you! ❤

[@christinebeavers9913]

Sometimes all I want is the side dishes

[@cooking_the_books]

SAME. If you've ever been to Texas Roadhouse, they have a Country Veg Plate on their menu. You get to choose whatever 4 side dishes you want. It's my dream. 😂

[@adrianstevens656]

I love the side dishes best too 😅😊

[@lyndalisten254]

My dad was from eastern tennessee ..was raised on totally mountain food . Lol. Ham , beans , potatoes . Cornbread made with white cornmeal . I love watching what you cook ..but never saw. These things until I was a teenager and went to friends houses . We always had corn on the cob ..green beans and spring onions .. sliced tomatoes. .. I remember smothered pork chops ..fried chicken ..and as always sweet tea to drink ..and homemade banana pudding for desert , . Could you please find some of these things in your book ? Southern folks will appreciate it . Thank you ..I’m really enjoying your channel 😊

[@pen5532]

My mom had that book. I always loved tge cover! She was not a good cook, but she always browsed cookbooks in the evening. When she passed 14 years ago, I got rid of boxes and boxes of cook books. I kept just 2 (cooky cook book and a general Betty crocker book).

[@rosezingleman5007]

I actually referred to that book when planning my 1986 wedding reception.

[@stephpelowski8968]

Thank you Anna. You are the sunshine in my day! A tip for large watermelons and squashes..You need an old chef's knife and a plumbers hammer set aside for kitchen use. Cut a small patch from the squash so it lays flat on the counter and tap the knife into it at the angle you want it cut through. Then tap, tap, tap until you reach the bottom. Clean cut, usually fairly even and essentially 'hands free'. Also I switched over to the powders because the salts were too much for me a long time ago. Keep up the good work. You are wonderful company.

[@kathysimpson3249]

Lovely pumpkin apron

[@cooking_the_books]

Thank you!! It's almost time for me to bring that apron back out for the Fall.

[@dmbalsam]

Some trivia for you. Hubbard squash was used as the pods in the movie The Invasion of the Body Snatchers from the 50s, I think. I remember when my mom switched from real potatoes to instant potatoes. Never cared for mashed potatoes for decades. Then I had real potatoes, changed my mind. Never had instant again and never will again. Country corn flakes might have gone with the 60s, I can not remember ever seeing them since then.

[@susiebhappy33]

I think some time people forget that the butter they are using may be salted,for that reason I never use salted butter,unless a recipe calls for it that way it's easier to control the salt content,and individuals can always add salt and pepper to there personal plates❤❤❤

[@risasklutteredkitchen1293]

I have that book too and I have never cooked from it. I might have to try the squash recipe but use delicata squash, much easier to cut.

[@JannieMette]

We have an actress in Denmark and you look so much like her. Think about it every time I watch your videos 😂. Thx for sharing

[@cooking_the_books]

Oh my goodness…I have to ask, who is the actress? 😁

[@latitude1904]

I love orange juice concentrate. I crave it and am not happy when I'm out

[@jenn4youtube]

That is the craziest squash I’ve seen! How cool!

[@jenniferlawrence8533]

I Make cream wafers every year at Christmas..My mom made them and used Watkins banana flavoring for the filling . I am 80 and plan to make them again this year.

[@bellendcottage8820]

I have this cookbook and should use it more. Thanks for inspiration.

[@dorisandujar8277]

Sad to say that all of my cookbooks are gone. It pains me to think that I'm starting out new and I did get some old paper back ones. This was fun to watch and I was so surprised at the dressing. Only 2 ingredients. Let's talk about the salt level. Now I'm called the spice Queen of my family. I made some roasted cauliflower with garlic salt which I never use but saw it one day and decided I needed to add it to my over 50 spices in my cabinet. Never again will I use it. It's better to use granulated garlic powder with some coarse kosher salt. You can control your salt that way. Thanks for sharing at the end. I love seeing all the photos in the books.

[@estreetangel]

I have this cookbook. Love, love, love the cover! Wouldn't it be lovely to actually live there? I have a few of the vintage Betty Crocker cookbooks, including the cookie book you showed. My favorite is called "Cooking for Two" IIRC the title. Published in the late 50s. My mother was married in 1959 and had it. I absolutely adore the illustrations in it. Very charming and quirky. The illustration for souffle showed a housewife floating through the sky while holding the souffle above her head like it was so light it lifted her aloft like a hot air balloon. An illustration for English Trifle had ghosts eating it at a fancy dining table in a castle or grand manor. I also have an outdoor cookbook which has fun illustrations, too. I can't remember the name of it, but I also have a Betty Crocker cookbook that has a chapter for each month with recipes for seasonal dishes and holidays.

[@dishonorably_mentioned]

Wish my family had a side dish that was different from the usual fixings. Hoping this video gives me inspiration. 😋

[@cooking_the_books]

We started hosting Friendsgiving the weekend before Thanksgiving - experimental side dishes encouraged! 😄

[@vintagebeliever5023]

You could start it 😊

[@dishonorably_mentioned]

@@cooking_the_books Good tip, Anna!

[@O2life]

Hubbard squash is SO tasty! Way better than pumpkin.

[@julsjewels3185]

I made a similar salad with orange slices and red onion spinach and the sweet and sour dressing.

[@jchow5966]

Yum.

[@corisullivan9870]

I love savory squash dishes, have never tasted Hubbard squash. Going to look for it now.

[@cooking_the_books]

I only found 1 store close by that carried hubbard squash, but it was definitely worth seeking out. I loved it!

[@interpretermom]

Enjoyable video! I have those same yellow measuring cups and the butterfly gold casserole dishes. It made me smile to see them in the video. I’ve been married 48 years so it was a surprise. ❤

[@O2life]

OH! Pro tip: Red Kuri is a variety of hubbard squash that is much smaller. I usually rinse mine and cook it whole in the microwave for a couple of minutes to soften it enough to safely cut.

[@christinebeavers9913]

My mother and later myself keep frozen orange juice in the freezer.

[@TheEclecticEmpath]

Mt mother often made "buttered cornflakes" as a side. To this day, 45 years later, I still make them. Delicious.