Bacon! Corn! Macaroni! Instant Recipe Love - Old Cookbook Show - Glen And Friends Cooking

[@esthernelson4894]

My mother gave me her cookbook like this one in 1962 when I got married. It was about worn out at that time. She used it a lot. She got married in 1921 and subscribed to good housekeeping as long as I could remember. When my home burned in 1990 the book was still being used but it was held together with rubber bands. I was able to replace it from an ebay seller. I love all cookbools. Also I remember mama making mac and cheese with the long macaroni.

[@Stephenrsm7600]

Glen, I just LOVE when we get a history lesson along with a cooking lesson!!! Which is why I LOVE your channel SO much!!!! And I Love when Jules comes into the studio--she says hi Glen, hi friends!!! I just feel SO welcome!!! Just love you guys SO much!!!!

[@dawnmichelle4403]

She reminds me of Mr. Rogers. 😄

[@gme5802]

Holy crap, I haven’t had that in 45 years. My grandmother and my aunt used to make that. Brings back a flood of memories. THANKS

[@joelmerrill]

I have a 1931 Good Housekeeping Cook Book that was my mom's. She was born in 1915 so it may have been her first cookbook. It is well used and starting to come apart.

[@sharonbargercarnes4414]

I actually own this cookbook. Now I’m going to have to experiment!

[@sharonbargercarnes4414]

@@charles-y2z6c Picked it up at a thrift store or yard sale probably 35 years ago. I used to have a bunch of old cookbooks but I got rid of most over the years. Now I’m sorry I did!

[@TherealDanielleNelson]

Cool! I collect old cookbooks and would love to know where you got yours. I got a 1963 edition of Mastering the art of French cooking at my library friends of the library bookstore.

[@jeanotzubler2477]

In Switzerland "Makkaroni" or "Magronen" still mean straight hollow tubes, though they are only about 8cm / 3inches long. Elbow macaroni are called "Hörnli" which means small horns.

[@emanuelparedes]

Same in Portugal, those straight hollow tubes are called "Macarrão" and elbow macaroni is called "Cotovelinhos", which translates to "little/small elbows".

[@applesushi]

Basically the same In Germany. Growing up, macaroni was always the long tubes.

[@Duhzmin]

@@applesushi this is the same for Italians. My mother in law says that "macaron" are long holloww tubes. She does call quite a few pastas "macaron" though. I never really inquired I just kinda except it. She also has never cooked elbow macaroni

[@Netzienet]

I make a similar recipe from the “99¢ only store cookbook”. Except you use canned corn beef and cream corn with elbow macaroni and seasoning. I got this cook book back in the 1990s when everything at our 99¢ only stores were still 99¢ and every ingredient was sold at the stores. I was raising two kids and going to school, these type of recipes are the best simple and hearty and kid friendly. I know it is not the same recipe but when I watched this episode I thought of this. Love your old recipes keep them coming 😋

[@LukeEdward]

This makes Sunday, “Sunday” for me. Thanks.

[@auntiejane46]

I inherited “Good Meals, and How to Prepare Them” from my mother! BTW I’m 76!! It is still one of my “go to” cookbooks especially for sauces!!

[@Your.Uncle.AngMoh]

Again, another simple recipe that tastes good. And you can then fly off on whatever tangent you like- or you're forced to go on by what's in your pantry. I like the suggestion of cheese in the sauce. We have bags of frozen veggies here that are a mix of peas, corn, and diced carrots. You could infuse the milk with onion, peppercorns, and bay leaves before making your white sauce- which is what my mum used to do when making her lasagne. Swap the bacon for lardons of speck or other smoked pork products. Now I'm hungry and it's after 10:30 at night here! Cheers and take care from Australia, Garry.

[@Your.Uncle.AngMoh]

@@samiam619 Speck is a cured, lightly smoked ham. Lardons are small batons or cubes of fatty meat such as bacon and speck.

[@MamaStyles]

One of my teenagers watches your Sunday episodes religiously (Hi Tatiana!!)....shes the youngest of my kids at 12 but is already an accomplished cook. I see her making this (minus the cayenne as shes allergic to peppers) as she LOVES corn and bacon. But yeah shed be putting a huge load of cheese in this. I think these sunday recipes generally are perfect to teach teens Glen and would love if you did an episode directed towards younger wanna be cooks and parents of teens..Ive been teaching all of my kids cooking,budgeting and shopping (including my son) because when they are on their own I dont want them to live on fast food. With possible lean times due to the virus this wealth of knowledge is much needed for anyone trying to feed families on a budget

[@Caboladk]

I do believe it was paprika and not cayenne he added, even tho he did say cayenne, because the recipe said paprika.. ;)

[@herrpez]

"A fruit," he says. "An apple," he says. Made me chuckle, because "apple" used to mean just any fruit. Language is lovely! :)

[@barbaranneboyer7997]

l love cheese but NOT in everything, so l would enjoy this recipe ,and l also love these old recipes Glenn, thanks for sharing them. Quite a few you've tried are ones handed down in our family. Along with a number of British recipes from (1900- 1950s) thank you both

[@thebuddha2641]

I'm not going to lie...I would devour the hell out of that! My wife and I are definitely going to cook this! :D With white cheddar in the sauce of course! ;)

[@hannakinn]

Good choice of recipe to share with us today. I think I'll make this the next time I visit my mom. She's almost 89 grew up on a farm in Southern Virginia. Mom doesn't like many spices in her foods at all (she will use a bit of chili powder in mild mexican dishes) she could probably be happy only ever having access to salt, pepper, cinnamon and vanilla. I love spices, have dozens of them and am constantly discovering more to try! I have black garlic powder on order now. Anyway.. I think I'll make this as a side dish when I visit in the fall, I'll be adding cheese and broccoli or spinach Should be a good side with pork chops, ham or a pork roast. Mom loves fried apples so that'll probably be the other side. Biscuits and apple butter or honey butter should make a nice meal that mom will like.

[@jjj7383h]

i stg i learn something new everytime i watch one of glenn’s videos and i’m not mad about it 🌝

[@Tala_Masca]

I love listening to your interesting facts! The dish looked great too. Baconized... I'm gonna use that word a lot from now on!

[@Anniehtv]

Who new baconized was a word? I love it

[@notyourmom850]

Oh yeah! Reminds me of a family staple from out here on the east coast, macaroni and tomatoes!

[@bflogal18]

In New England we call it American Chop Suey.

[@michaelreid8857]

Thanks for another great video. Can’t give you enough praise for your quality. Informative and even entertaining!

[@jimliedeka3978]

I grew up with something similar we just called "corn, bacon, and noodles." It was simpler, fry bacon, cook a pound of egg noodles, and combine with 2 or three cans of cream style corn and seasoned with salt and pepper.

[@roly5573]

We had long macaroni tubes as kids growing up, and delighted ourselves by using them as straws, until they softened. Nice to see one of your recipes, actually without onions, for an appetizing change. Great! 😜

[@elaine8477]

With high protein pasta (like made of soybeans) it would be healthy. Love this channel!

[@larsen8059]

Love your historical context!

[@sublimationman]

As a kid I use to make mac and cheese and would add 1" cubes of Spam and a can of corn with a bit of extra cheese to help cover the corn and spam. I got to where I would make a huge pot (like 4 boxes of Mac & Cheese) and it would still be gone with 3 of us eating it. The sweetness of the corn just set it off and the spam is just wonderful in small amounts and shines in this dish.

[@shrokbouf]

This looks very similar dish that my mom makes here in Sweden. Beschamel, spaghetti and tuna in a dish, a layer of bacon on top, and a layer of cheese on that, then into the oven. 100% comfort food for me, absolutely love it.

[@pamelabraman7217]

Good day Glen When my Mom was little, she was born in 1924, she grew up next to an Italian man who made his own pasta. He used to hang it to dry. Maybe the reason this recipe wants the pasta cooked for 25 minutes is because homemade rolled pasta tended to be thicker than the pasta that is sold now.

[@bills.prestonesq.5905]

SPIRAL GANG. Spirals are the king of pasta shapes

[@45ladybugs]

I am going to try this recipe with my summer veg haul.

[@ragingblazemaster]

Great job friend! Love Sunday morning old cookbook video!

[@grahamrankin4725]

I make ham, frozen peas, cheddar and macaroni as a one pot meal.

[@markgaudry7549]

Go Julie! Go Veggiemamma! Love the way you two work together.

[@deedoublejay]

The last time I made mac and cheese, I put bacon and jalapeno in it. It was amazing! I ate it two meals a day for three days and didn't get remotely tired of it.

[@fnjesusfreak]

Bacon jalapeño macaroni and cheese? Interesting idea. I think I could dig that.

[@donnabeard9344]

Love these old cookbooks. I have an old one of my mother’s. It has menus that rage from having a large grocery budget to a very small one, also menus for sick people. It also has diagrams on how to set your table for different types of meals eg formal dinner or a luncheon

[@ultraspinacle]

Love it! Thanks Glen and Julie!

[@adelechicken6356]

Looks good, when I make Kraft dinner, that's mac and cheese here, south of your border, I throw in extra cheese, diced onions, canned peas, and some ham. Growing up we used elbow macaroni, milk and Velveeta cheese.

[@joeyricefried9621]

I always learn something watching these videos. Love it!!

[@murlthomas2243]

My son just fixed a box of macaroni and cheese last night and threw in two cans of drained Rotel and a package of smoked sausage, sliced thinly. It was fantastic! Nothing like comfort food! We will have to try this (with cheese).

[@thechefjaygatsby]

I made this last night with tomatoes, leftover chicken, and elemental. It was pretty good.

[@EastSider48215]

I prefer canned corn to frozen - it’s more tender. Something about freezing corn toughens those little kernels and makes then very chewy.

[@kunaltrivedy]

agreed. i think the canning process also brings out the flavor more than regular cooking

[@kjmwired]

Funny you mentioned that as my hubby just said that the other night. He asked me if I minded if he ate the last of the plain buttered can corn I had added at the last minute to our dinner. I never just serve anything that simple but we needed something to go with our leftovers. I always knew he loved corn but not that he preferred it to frozen. I personally don't care either way... just love Corn ❤️ 😍 😅

[@djn1534]

When I was a kid we used to eat canned macaroni and cheese from Franco American. Don't know if you're familiar with that. I always thought the long noodles were weird because outside of those cans I had never seen long macaroni. Now I understand where it came from and that it really was a thing outside of those cans. Thanks for the video. i"d add cheese to that dish too.

[@geordiebatt]

Growing up Macaroni was a catch all term for any pasta in my family.

[@donnaclayton8644]

I adore the history that you share with recipes. I'm trying this and adding cheese and more veggies.

[@callabeth258]

A guy named Birdseye invented the flash freezing method as in the frozen food brand? Cool!

[@sallesvianagomesdemagalhae6181]

There is a very interesting history channel series that shows his History

[@joanneentwistle7653]

This is an excellent autumn comfort food recipe to try.

[@blondeelfgirl]

For years we’ve made macaroni and added green beans and smoked sausage. I have not put in cayenne though. Just a basic baked macaroni with added veggies and meat.

[@ledzepgirlnmful]

I can't wait to try this out. Great idea for Fall supper along with a nice salad!!

[@321southtube]

Very cool cookbook. The details and references sections seem to be are very helpful and easy to follow. A nice addition to a your awesome library. Thanks again for another interesting, informative and comforting even...therapeutic video. Be safe-Be well

[@texleeger8973]

Just purchased this cookbook on eBay. Simple early 20th century recipes ready for contemporary customization.

[@TheKitchenNinja]

London, ON some time in the mid 80s I was 100% fed something similar to this when I was a kid. I remember it being all shell pasta, more saucy than yours here, and there may have been hot dogs cut up into it. Also, we didn't have it baked. It was stirred up in a pot and served in bowls. You're tapping into some wayback machine vibes for me! Great stuff

[@Mike_B_724]

Sounds delicious. I'm making this for lunch today 😋

[@mattmathias5075]

Love this. Also, I'm 3 Months in to my homemade Prosciutto. I rewatch your Prosciutto series often to reassure myself and calm my nerves 😅😅

[@357Addict]

I like the recipe because a lot of people would simply have the ingredients in their pantry or freezer.

[@bill4913]

Glen, Everything taste and goes great with bacon. Your right, cheese would be great with this. I'll try and make this this week. Thanks.

[@andrepatterson7058]

Thanks for sharing 💯

[@2510LuL]

Another thing thats super easy and tasty if you have leftovers from taco-night. Take the taco minced beef and mix with freshly boiled macaroni and corn. Super tasty and spoonable, especially with ketchup

[@markiangooley]

As a boy I saw lots of Good Housekeeping cookbooks (1960s into 1970s). I didn’t know how the magazine was doing then (apparently quite well) and don’t recall my family ever subscribing to it. Apparently it’s still in business. When I first learned to read I thought very briefly that it was called Good Housekeep Pig and the absurdity made that stick in my mind.

[@fnjesusfreak]

I actually subscribed to it for a couple years, about 15 years ago.

[@jackieeastom8758]

Hmmm‽ a precursor to Mac&cheese‽ looks delicious

[@jimedson3853]

Yummy

[@lellab.8179]

Interesting fact: in Italy we have "maccheroni al ferretto" or "maccheroni siciliani". The first written recipe is in 1460 "De Arte Coquinaria" by Maestro Martino. They are, essentially, hollow tubes (sort of) but, obviously, they were (are) not extruded. You make them by rolling a palm long little roll of pasta dough (not an egg dough) with an iron wire until it formes a sort of tube, then you extract the wire.

[@fabiosemino2214]

This confused me a lot as a kid as "Maccheroni al ferretto" were the first kind of maccheroni that I met

[@twiztedsynz]

I'm not one for white sauces but this looks interesting enough to try. And yes, more veg - mixed frozen would be good - and maybe a little bit chicken as well with the bacon? And yes, cheese.

[@sallesvianagomesdemagalhae6181]

I agree that this is missing cheese (and maybe some nutmeg in the sauce)

[@lesliemoiseauthor]

Looks delicious!

[@zachbriggs6350]

My great grandmother who lived in Texas kept her bacon fat in a tea kettle on the back of the stove.

[@miniblasan5717]

After watching the video, my first thoughts are about this common dish in Sweden, boiled macaroni, fried bacon or pork, and a kind of white sauce with Gorgonzola cheese.

[@marilyn1228]

Gorgonzola would be fantastic!! Thanks for the great idea!!

[@ldg2655]

I made something sort of similar last night. Mac & cheese with sliced hotdogs mixed in..

[@driverjayne]

That's... that's gravy. That's country gravy. That's macaroni and gravy.... I don't know how I feel about that.

[@mnoxman]

Brie in the bechamel with french cut onions, leaks and peas. Put diced cured back bacon on top and cook at a reasonable temperature but finish with 5-6 min of broiler (usa term). Serve with honey glazed carrots.

[@Dirtyboxer1]

I would definitely add a cup of frozen peas at the least, and mix in a couple cups of cheese to the white sauce. This looks like a solid base to work from.

[@melissarecord7102]

That’s almost how I make my macaroni and cheese. I of course add cheese to the sauce and on top. I also cook at a lower temp because I add pre cooked bacon on top so it gets super crispy.

[@JuniperBoy]

Macaroni (макароны) is still the generic word for pasta in Russian today.

[@raymondmuench3266]

The borderland between Italy and CH is called Ticino. The best: Italian food meets Swiss efficiency.

[@tehklevster]

Cayenne: Chef John approves :)

[@disillusionedman4170]

I’m really interested in seeing you do that southern corn pudding recipe that’s under the recipe for this dish

[@jov604]

Hey, I recognize that book… 😎

[@dayflowerj.3916]

You might try what is called "Southwest" corn for a variation! It's canned, and has poblano and red peppers in it! At least, Del Monte's does!

[@kansascityshuffle8526]

This stuff goes good in a box of KD. The sauce too.

[@rabidsamfan]

Looks tasty! But maybe you should make a salad while the weather is hot.

[@Tensen01]

I just spent the last 3 days with an absolutely terrible stomach virus and food is still not looking great to me... But I'll be damned if I'm gonna skip an old cookbook video,

[@roxanne533]

Hope you're on the mend soon.

[@applegal3058]

Smart choice to keep watching. Hope you are feeling back to normal soon.

[@nebbindog6126]

Hope the weight loss suits you!

[@rameybutler6555]

i feel for you brother, suffering from bronchitis myself, food is not high on my list either.

[@MamaStyles]

Same!! The whole family got struck mid week and as mama I obviously was going to get it .Theres some nasty Noro virus hitting Ontario and theres been a ton of cases the last month according to my doctor.Feel better

[@cindymichaud7111]

Thinking of making it myself, I'd add some sweet onion, perhaps ham or beef, if making it a full meal casserole. That would do it for me. What about bucatini pasta? Is that the type you mean? Historically, would the pasta have been larger tubes? Just curious. Great recipe, thanks, God Bless.

[@worshipgeek]

I am 58 years old,,and I grew up in northeastern New Jersey in an Italian-American home. I don't think I even heard the word "pasta" until the Rice-a-Roni company renamed their Noodle-Roni product Pasta-Roni, probably sometime in the 80s. Everything from spaghetti through canneloni sheets was macaroni, for me and pretty much everyone I knew. In fact, my granfather used to refer to the colander as the (phonetically) shkolamacaROON, probably spelled escholla macaroni (macaroni strainer). I think people in America started calling it pasta to sound more "refined". Perhaps this happened around the era of the genesis of the "foodie". 😉

[@JerryB507]

I too am 58, grew up in California and Mom called anything that wasn't spaghetti, macaroni.

[@starwindangel]

I long for your studio to have air conditioning on days like this, especially since you’re broiling the food at 500F!

[@jayleneellis9308]

That pasta is just screaming "cheese me!"

[@trell2k]

Time to shine the old play button! You can see splatters on the shiny surface :D

[@peterszar]

Besides saving your recipe, I think I might try that Southern Corn Pudding one that's just below your macaroni recipe.

[@julieschneider5973]

My grandmother always made that corn pudding at Christmas and Thanksgiving, and now I make it. Delish!

[@kes1832]

In the mid 18th century outlandishly dressed Englishmen who had been on the grand tour where called ‘Macaroni’s’ after their penchant for eating Macaroni.

[@Bunkers-Boys]

i would add cheese ( or substitute shredded cheese for the white sauce) and add broccoli.

[@altheliterate]

Canned corn, could also mean home canned. That's what my grandparents would have used in that time frame.

[@darklordrowan6152]

I bet some spinach would be really good in this maybe toss it together with the macaroni and corn.

[@hoilst265]

Is there a way I can send you a patented Australian Ye Olde Cookbook (in PDF form)?

[@busterfixxitt]

According to their website, they can be emailed @ [e-mail] I'd be interested in a copy as well, if you're comfortable & willing. 🙂

[@Underestimated37]

I have a PDF one too from the 80s and mid metricization in Australia, really interesting

[@Underestimated37]

I can’t email as it’s too big for attachments, but try this www.icloud.com/iclouddrive/0xNYzbdLBJ0Bc_N3KgTbbMAjA#1981_Victorian_CWA_Cookbook

[@dianebekel9326]

@@Underestimated37 thank you for the cookbook! First recipe is a bacon & macaroni pie, perfect for lunch to take to school.

[@annalamarche4231]

@@Underestimated37 So on Page 37, it’s not clear to me in the Lemon Chicken recipe if you brown the whole chicken or you brown the bread. And you ‘top off with bread’. Does this mean you stuff the bread into the cavity of the chicken, or place it on top of the chicken and then ‘brown on each side’? I’m so confused. I’m Canadian.

[@philiposm]

In Greece and in Greek Cuisine we have something called Μακαρόνια με κιμά or translated, Macaroni with Ground Beef. It’s basically Meat Sauce and pretty much always spaghetti and and not elbow macaroni.

[@sshirleyks]

Is that much different than pastitsio? I lived in Greece a couple of years and pastitsio was my favorite dish!

[@MissTayzha]

I would put chopped spinach in it. And, of course, cheese.

[@arrgghh1555]

I wouldn't think of elbows when you say macaroni, in Australia macaroni is short straight tubes.

[@Dark0blivion]

It's called elbow macaroni here too, but it's by far the most popular variation so it often just gets called "macaroni". Sort of like in Canada saying "Do you want a Tim's?" means "Do you want a coffee"?, lol.

[@lydialady5275]

Most all recipes I've seen required boiling macaroni for about 30 minutes. From 1920, the U.S. Navy Cookbook requires cooking macaroni at least half an hour, or longer, until well cooked. I think it's possible the handmade dry stuff was far thicker, requiring more cooking, but my grandma cooked hers until it was mush "to make it digestible".

[@andymiller6474]

I got shivers from that last sentence....I love my grandma but she murders pasta and veggies in boiling water

[@lipstickzombie4981]

Dang, every granny I got growing up (my grandmothers, grandaunts, my older godmothers and my elder neighbors) will cook pasta to near mush. Their reasoning is better overcooked than undercooked. >.

[@giuseppecappelliPSRL]

Here in southern Italy (Naples) a recipe of homemade gnocchi used to be called 'strangulapreveti' which literally means 'stranglers of priests'. I've been told this is for how much hard they were to chew and swallow (if not cooked enough, I always guessed)

[@lydialady5275]

@@andymiller6474 Love aside, I no longer eat pasta or noodles because of the carbohydrate, but I remember having nothing left but a box of mac and cheese dinner. I over-cooked it and went hungry until I went shopping the next day, because ugh, the memory of being made to sit all night in front of a bowl of mush...

[@lydialady5275]

@@OceanLover1188 I think that could be. My dad used to put canned green beans in our macaroni and cheese. He made the wonderful mistake of putting milk in it, and I was left to do without because cow's milk makes me ill. I also refused a peanut butter sandwich that night, because mushy pasta is bad, but over cooked beans are equally so. But, even if they were fresh from the garden they wete boiled, then fried to baby food. And the veggie water was used to cook the noodles or rice to make sure you got all the nutrition, which if the flavors work, like a cassarole is smart.

[@johnhanes5021]

So this looks like it belongs to the family of biscuits and gravy type dishes such as creamed chipped beef on toast. The base ingredients are fat and flour. Staples and they store well.

[@dwhelm84]

Hey Jules!

[@cameronl62]

My old Italian-American father used to gripe about people using the term "pasta". "It's macaroni! Damn yuppies trying to make it sound fancy!"

[@iakkatz128]

I believe Macaroni referring to elbow shaped pasta is a north american thing that developed do to the popularity of KD. Having lived in a few different places both english speaking and not in most places macaroni is just another name for pasta.

[@makingachanneltopost]

I'd sautee up some portobello mushrooms, and dice some white onions and throw them in there.

[@soapsoup6666]

I've recently tried canned corn again for the first time in years, and yes, it tastes bad unless rinsed, but once rinsed it's pretty close to frozen in taste. One of the benefits seems to be that I haven't found the occasional fibrous pieces I find in frozen corn, which I've found increasingly problematic, so I might just stick with canned for now. Also frozen corn currently costs around 80 cents for 12 oz bags in my area while corn is around 50 cents for 16 oz cans. Not sure how it works out minus water weight, but canned seems like the best bet.

[@JamieBainbridge]

Frozen corn isn't common here. I've always rinsed canned corn, I thought that's just how it was done!

[@billinboots]

Isn't everything better BACONIZED! ! !