1970s MEATLESS MEALS 😋 recipes for Lent and vegetarian meals!

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ASPARAGUS CHEESE PIE
3/4c shredded sharp cheddar cheese
1 - 10oz package pie crust mix
2 - 10oz packages frozen asparagus spears
2Tbsp butter
1/4c all purpose flour
1 1/2c milk
4oz shredded Swiss cheese
1/4tsp salt
1/8tsp pepper
dash each: nutmeg and paprika
Preheat oven to 425. Add 1/2c shredded cheddar cheese to pie crust mix. Follow package directions. On lightly floured surface, roll out pastry 1 1/2" wider than your pie plate. Fit into plate. Roll overhang under; flute. Prick pastry. Bake according to package directions until golden brown.
Meanwhile, cook asparagus as label directs. From 12 stalks, cut tips (including 3" of stalk); reserve. Chop remaining asparagus; drain on paper towels, place in slightly cool pie shell.
In medium saucepan, melt butter; add flour, stirring until smooth; gradually add milk; continue stirring until sauce boils. Stir in Swiss cheese, salt, pepper, and nutmeg. Pour over asparagus in pie shell. Spinkle with remaining 1/4c cheddar cheese and top with a dash of paprika. Broil under medium heat until cheese melts. Garnish with reserved asparagus spears. Broil two minutes or until asparagus is hot. Cool 10 minutes; serve.
BAKED EGGS AND SPINACH CASSEROLE
2 - 10oz packages frozen chopped spinach, thawed and drained
salt
3Tbsp butter
3Tbsp flour
1c milk
4oz shredded cheddar cheese
6 eggs
1/8tsp pepper
toast points
Preheat oven to 325. In 8" shallow baking dish, toss spinach with salt and spread in an even layer. With spoon make 6 indentations in spinach.
In small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk and cook, stirring constantly until sauce is thickened. Stir in cheese and heat until just melted.
Break one egg into each indentation. Sprinkle eggs with pepper and 1/4tsp salt. Pour sauce over eggs. Bake for 30 minutes or until eggs are of desired doneness. Serve with toast points.
AVOCADO SPINACH SALAD
1 envelope garlic-cheese dressing mix
3/4lb fresh spinach, in bite sized pieces
1/2 head iceberg lettuce, in bite size pieces
4 hard cooked eggs, quartered
1c packaged croutons
1/4lb Swiss cheese, shredded
1/4lb Swiss cheese, cut into 1/4" strips
2 ripe avocados, peeled, cut in half, and sliced
1/2 red onion, thinly sliced
Make garlic-cheese dressing as label directs. In large salad bowl, toss spinach with rest of ingredients. Serve with dressing.
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Timestamps
0:00 Intro
0:50 Thanks to Babbel for sponsoring this video!
2:06 Asparagus Cheese Pie
11:40 Baked Eggs and Spinach Casserole
16:48 Avocado Spinach Salad
21:29 Cookbook Chat - Good Housekeeping's One Dish Dinners (1972)
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[@cooking_the_books]

Start speaking a new language in 3 weeks with Babbel 🎉. Get up to 60% OFF your subscription ➡️ Here: go.babbel.com/t?bsc=usa-influ-eg-dt-1m&btp=default&KZbin&Influencer..Mar-2024..USA-TATAM..1200m60-yt-cookingthebooks-mar-2024

[@janiene76]

Love your channel! Don't apologize to the trolls who criticize. You do you, and you do it fabulously!

[@cooking_the_books]

Thank you! ❤️

[@angelaschaefer5883]

I agree with you.

[@JT-el2kg]

I am a cookbook collector. I like the ones generated by organizations like churches and schools. They are filled with handed down family recipes. They submit their favorites and the best.

[@beaches3220]

We need to get a tour of all of your baking cookware. You seem to have a lot of variety.

[@lindsayconley7617]

YES!!! There is sooooooooo much.

[@toots810usa6]

Love your channel Anna! My Mom was a vegetarian in the 70's so I can't wait to see this!! I can smash the like button before I even view the entire video.

[@adbreon]

Mine was too and when I was then vegetarian in the 90s she gave me her copies of Diet for a Small Planet and the Moosewood cookbook. Man that was some beige food. Very high in fiber. And moral. This was food that if short on taste was long on virtue.

[@Miss_Kisa94]

THAT KNIFE!!!! I can't believe I never noticed you had a pyrex themed knife. Oh I have a mighty need!!!

[@yvonnepalmquist8676]

Wow. She does. In my quick search I found Pyrex themed silicone bags and a couch throw. Down the rabbit hole I go, no knife yet...

[@walterco7701]

I know - I have a set of the Amish butterprint and recognized it immediately. ♥

[@cooking_the_books]

It came as part of a set back when Pyrex/Corelle produced their Vintage Charm line. Sometimes they pop up on eBay! 🙂

[@dutchgram3799]

It's official, I am addicted to your channel! I appreciate that you appreciate the illustrations in the cook books AND you appreciate the font used. One draw back of loving your channel is my regret of having gotten rid of my collection of cookbooks. I can only hope that who ever might have purchased one at the charity shop has the same interest that you have in nostalgia. You are doing a great job with this channel.

[@cooking_the_books]

Thank you!! So glad you're here. ❤

[@Angelina14799]

Yum! Meatless suppers are so good. Especially in the Summer when the vegetable gardens start coming in. It's common here to have a summer meal of sautéed squash and onions, roasted new potatos, sliced fresh tomatos, and fresh peas or beans. All from the garden. I also enjoy grilling Portobello mushroom caps and making "hamburgers" out of them. Even a big salad full of veggies is a great dinner. ❤

[@adigmon]

Yes! At our house too! Isn’t it just the BEST!

[@angelaschaefer5883]

I make A summer tomato pie. With little mayonnaise and Parmesan cheese. It is really good and I probably. Will get stuff for it. Easy cheap and good for you. Nothing better then that.

[@laurac5451]

cool the more i watch your channel the more i think my mom wasn't very imaginative with food

[@ryanhilliard1620]

Wow! A sponsorship! You’re getting so big now. I’m really proud of you! Go Anna, go!😊

[@VintageVermilion]

So awhile back, I decluttered/donated a lot of my cookbook collection. Now I have room for the numerous vintage cookbooks you’ve inspired me to seek out 😉

[@amandas8621]

I really enjoyed this video being a vegetarian and I'm inspired by these recipes!

[@cooking_the_books]

I'm so glad! 😀

[@kathrynmacgown6575]

When I was a kid, my mom always used Good Seasons dressings.

[@Leguminator]

My mom’s cooking never really banged on the flavor, though it was very cheesy, meaty and dairy forward. Adventurous for her was garlic salt and RealLemon “juice” in the plastic squeeze lemon that lived eternally in the refrigerator door next to the butter compartment. But after watching these videos I realize it was less about her and more about the times. I’d just sprinkle the shredded cheese on the crust fresh out of the oven to get melty before putting the asparagus & cheese sauce on top of it.

[@UntangledTreasures]

Yes! Reminds me of our fridge when I was growing up.

[@kikihammond5326]

I'm bad enough with a cookbook collection (I actually culled a bit a few years ago), but you have sparked me a bit to look for vintage cookbooks. I got the salad recipe book you featured a couple of weeks ago, and recently I found a couple of other cookbooks in a vintage shop. Betty Crocker's Party Book copyright 1960 (1st edition!) is sitting next to me. It was $12, so I had to have it. What's fun is it has recipes for almost every holiday as well as birthdays, weddings and anniversaries. Loads of fun.

[@kaytiej8311]

The spinach salad is very Caesar-esque, especially with the garlic and cheese dressing. And the spinach and egg is definitely a candidate for brunch. The meatless mains was very interesting. Thanks.

[@jameswilliams313]

Love your videos and your "film presence"...always very enjoyable!!

[@cooking_the_books]

Thank you! ☺

[@CrunchyScott]

Love love love that you're cookin' up some meatless meals! I think all of us GenX vegetarian and vegans have our moms to thank for cooking out of those veggie-based cookbooks in the 70s! 🌽🍅🥗

[@GrubbsandWyrm]

I like these old recipes. I buy a lot of old cookbooks at thrift stores, and i have to add cayenne pepper, hot sauce, or seasones salt to most of them

[@lisapop5219]

Perfect for Lent. I like the spinach and eggs. The salad too.

[@orsie200]

I love that you describe food as “cute”.

[@julie9589]

I love that you analyze the books down to the fonts! Oddly relaxing. 😊

[@loriloristuff]

Pie crust mix!!! Yay!!! I thought it wasn't made any more!!! Maybe Betty Crocker needs to adjust the moisture content.

[@DJ-nh6wq]

Right!? I actually was telling my son about this stuff and he was like “wth, I need that!” 😂

[@Katy32344]

I had no idea there was such a thing! I love it

[@danstankiewicz8222]

For the asparagus pie, I would use a large muffin tin, with store-bought pie crust would solve the loose or spillover issues (melty form). Just add the cheese asparagus mixture into the mini pie crust and cook.

[@vintagechyck4688]

That asparagus bake would probably be really good with brocolli, too. I agree, mix the sauce and maybe even bake it for 10 mins to tighten it up. Good ideas!

[@user-jo6zo6ju9b]

Good suggestion with the 🥦

[@melissalambert7615]

If you take a teacup and crack the egg in, it's easier to pour in the dish. You are right about the point of always making the same salad. I try to mix it up but... My latest new fun ingredient is a few craisins. Every once in a while, you get a tiny bite of sweetness. Hello from a snowy Oregon.

[@maryconder7100]

I love cookbooks and your channel has sparked my desire to really start collecting older cookbooks. My husband and son says I'm difficult to buy presents for ( I'm not!😂) this would help them

[@janelleclark4458]

Collecting vintage cookbooks is so much fun! You can focus on so many different types or just see what treasures you can stumble across. I really got into it in 2020...I guess many of us picked up new hobbies that year, lol.

[@nancywelsh8028]

I think that each of these dishes looks really good and tasty. And they are all a little different from my typical dishes. In a good way. It’s always good to try something new. I love your channel! ❤️🫶🏻😘

[@cooking_the_books]

Thank you! ❤

[@ErinwithArt]

I love these ideas. I'm always in need of a little inspiration for Meatless meals, and these were fun. The salad was a good reminder of how satisfying a main dish salad could be.

[@baribrennan2611]

I recognized that "cute bowl" used in the Avocado Spinach Salad BEFORE you showed the design! My parents had that pattern and I still have some serving pieces from their home. I really enjoy your videos. Thank you for making such great content!

[@thomasvee5021]

I love a meatless meal, so I was excited to see this video. All three entrees look great - and I’m definitely going to try all three. I’m glad you made a salad as the last dish - for me, they make perfect entree for lunch. Excellent video - thank you!

[@susans9491]

Those dishes all looked great to me! I really enjoy your channel, I feel like you teach us a little something while we’re being entertained. Your sense of humor really comes through and I love seeing dishes and bakeware and books that my Mom, Granny and Aunties had. Thank you for so many happy glimpses of my childhood!❤

[@GrandmatoRVSGCM]

I make all my own salad dressings! You can’t beat a homemade dressing!

[@user-jy8zt8oj7i]

Love your videos Anna!

[@trucksr4gurls]

the asparagus pie would be good made in individual tart tins if you wanted to serve to guests. it would eliminate the worry over the crust falling apart and holding it's shape

[@smtpgirl]

The hard cooked eggs look fabulous. They will taste my-t-fine.

[@jennyjones7987]

Hi Anna! I really enjoy meatless meals sometimes. These recipes give me something to think about. I'm a child of the sixties from a large family and everything was meat and 3 veg. Like always!😅 The seasoning we used on our food was salt and pepper and that was it. So glad so much more flavour is available now, because how fun is that?!😂 Love the end of your videos where you sit down and show us the books and explain about them and why you like them. Such a wonderful chanel you have!!❤

[@cooking_the_books]

Thank you! ❤

[@IMeMineWho]

Thanks 4 this!

[@cooking_the_books]

You’re welcome! 😁

[@mirandamom1346]

I’m inspired by the spinach bake recipe. I’m envisioning creamed spinach and eggs sprinkled with shredded cheese and baked…🤔

[@bethdabruzzo7112]

I learned how to make pie crust dough in a food processor from John Kirkwood who has a KZbin channel. It takes a couple of minutes. Super easy.

[@rebeccaturner5503]

3 cheers for a hand pressed pie crust. I agree that the pie would probably set up better with mixing the asparagus with the sauce.

[@rebeccajustis8826]

This salad sounds great!! I can totally picture my Mom making it in the '60's. I'm sad they discontinued Good Seasons Cheese & Garlic salad dressing. We even added it dry to butter for garlic bread.

[@kaylajensen9670]

Love Vintage everything, but especially recipes!

[@kawaiikowai08]

I got a vintage book of all vegetable meal ideas recently. There is a recipe for collard greens and cornmeal dumplings I’m super intrigued by. The asparagus pie looks delicious, I agree I would mix half the cheese with the asparagus.

[@mollysmith6055]

I'm always looking for different ideas for Lenten recipes because no matter what I normally only end up cooking two or three different fish meals on rotation...boring! Thank you for the ideas and the introduction to this cookbook.

[@cooking_the_books]

Glad you enjoyed these ideas! ☺

[@Crazycatlady-inTennessee]

Anna I love your channel. I love having a couple meatless meals each week and these look delicious. The plate with the green flowers is what my mom had and they made me smile❤

[@UntangledTreasures]

Yes my mine too!

[@cooking_the_books]

I love the Spring Blossom pattern! 😀

[@maryshimp2664]

Love your channel. I have a book club friend who is vegetarian I will need to share this with her!

[@The3GMom]

Those all looked so delicious! I think the asparagus pie would be a good side dish with an Easter ham dinner!

[@eathomelive]

Great video as usual! I would love to see a video or more on recipes you have kept making and the changes you have made to make them better.

[@plainjaneproud]

I would love to see a recipe or two from the busy day meals and the leftovers sections!

[@ThingsAbove333]

Love these! I grew up in the 70's 🎉🎉🎉

[@KarenMcAda]

I’m so excited about this one! Thank you!

[@ginadyson4214]

thanks so much for the recipes and i will cook the recipes for Easter!!! Thank u once again!!!

[@lauraliviola7028]

❤😊Recipes look delicious...perfect for Lent and Spring.💐🌷🐣🐰

[@bizburgess1947]

Another great video from a great creator. I do plant-based forward cooking (meaning I eat a tiny bit of poultry and dairy, make and eat my own chicken stock often). I am not a fan of prepackaged ingredients. Society thought we were freeing up "the working mother's" time with these shortcuts but nutrition suffered. I too love my old cookbooks and often read them to challenge myself to use the idea as inspiration. One of my most cherished memories is Friday night sleepovers in the 60s at my Nans complete with TV dinners. Turkey with mini apple pie was my fav. Thank you for all ur hard work and trips down memory lane.

[@heleneminger]

I love your spirit in trying as best as possible to stick to the recipes even as your gut tells you "this is not going to work" I love asparagus and I would probably make the same changes you might have. Maybe even let the sauce cool down enough to mix an egg or two in, which probably would put it in the quiche category but would firm it up. I'm going to try this green dish for Saint Patrick's day.

[@carlissima28]

Thank you for including recipes for Lent!

[@fyrekrystaal27]

I have been watching a KZbin channel called Backyard Chef and he has a pastry recipe that seems very easy. He is from Britain and does recipes that come from different areas of Britain Scotland and Ireland.

[@barbarabarber4485]

Peg Bracken had a crustless quiche that my family loves. It is simply a large container of cottage cheese and 4 to 6 eggs. No salt,no pepper and some cheese of your choice. I use cheddar and Parmesan cheeses. I put broccoli or asparagus on the top in a design. Then a sprinkle of Parmesan cheese over the top and bake at 350 until done. She served it with sliced tomatoes and rye bread. It is delicious and so easy! I have also added cubed ham to it. Ive made a design with asparagus and red pepper. Everyone loves it. Peg was a great lady!

[@debbieblaylock9997]

Thank you for this all looks delicious

[@belindajacalne994]

Hi Anna! These are great meatless meals! I'm going to make the baked eggs and spinach casserole! It kind of reminds me of something my dad used to make. The only difference is he added mushrooms and red bellpeppers. I enjoy all your videos! LOVE when you take time at the end of your videos to talk about the cookbook. You're so awesome!❤

[@cooking_the_books]

Mushrooms and bell peppers with the spinach sound fantastic! 😋

[@barbiec4312]

I love your show. Just good clean fun and so interesting. Thank you.

[@dmbalsam]

On no meat Fridays my Mom would make a Hungarian fried cabbage with noodles. Fish fry’s were an only occasional meal, mom does not like fish. Another dish was mac and cheese.

[@gopugmama4408]

I love asparagus and your suggestion of mixing it in with the sauce sounds perfect! My husband and I will eat a couple of meals a week that are vegetarian or where meat is not the center of the attention. Love your channel, great job Anna!💖

[@cooking_the_books]

Thank you for watching! ❤

[@ThrowingHeat]

Got so many ideas for Easter brunch from this video!! I think I might make the asparagus pie (mixing in the sauce per your rec) but top it with a sour cream and cottage cheese custard topping from an old family recipe for hamburger pie. I made the cottage cheese egg salad for lunch today and I am OBSESSED! Your videos are so relaxing and give me great ideas.

[@redrooster1908]

Cool and groovy 70s fare! Meatless but how great would leftover ham go in everything you made here?!!! Oh yeah!

[@cooking_the_books]

Leftover ham would definitely work well with these dishes!

[@rizpahbaker4996]

Thanks for the recipes it’s always hard to come up with meatless meals during lent

[@m.theresa1385]

Great stuff! I loooove spinach on toast. I have spinach with an English or mini bagel for breakfast, sometimes with egg whites/dill on the same plate. I make a huge pan of seasoned spinach with diced onions, garlic, sweet peppers, red pepper flakes, seasonings and a little Worcestershire sauce/ketchup and a dribble of olive oil. I top that with frozen +fresh chopped spinach and let it steam then mix the lot. It packs up into a few smaller containers to refrigerate and freeze. For lunch I might put it in an omelette, alone or with cheese, or open faced on crisp sourdough topped with cheese and melted under the broiler. It makes for a lovely lunch with a little light soup and tomato salad on the side.

[@asps1031]

That salad looks delicious!

[@christineforbesforbes2324]

❤️ asparagus! Will try the pie and appreciate ur advice, will mix some cheese sauce w asparagus and add a little spice

[@melodysfiresidefarm]

1972 and a Junior in HS, oh my goodness we were so cool! My teacher Ms Edward’s had this book she was the best home economic teacher! We made a pizza pie and had us make a pie crust, egg wash it and sprinkle fine grated cheese all over it and slightly pre bake just to melt the cheese. That might work for your pie. No boxed food in her class everything was homemade. She made sewing your own clothes very popular also because she taught us to be seamstress. I even used three patterns to design and sew my wedding dress. You bring back so many fun memories 😂

[@cooking_the_books]

Glad my video could spark some fun memories for you! ❤

[@dorisbeale4940]

Thanks so much for sharing I appreciate what you shared

[@cooking_the_books]

Thanks for watching Doris! ☺

[@kathygatlin6359]

I love your channel, was wondering how you got into so many retro cookbooks? Keep cooking!

[@cooking_the_books]

I've thought about filming a video about this! I haven't mentioned it much since my earlier videos. My mom had quite a few coobooks, and I started collecting when I was about 11 or 12. We went thrifting and visited flea markets A LOT growing up. That's the abbreviated version! 😂

[@denisej4522]

@@cooking_the_books I'd LOVE hearing more abt your history with collecting cookbooks! I was wondering if you remember where you aquired the cookbook featured in this video.

[@Jess-fp2wf]

Thanks to your channel, I asked for the “twist whisk” for Christmas. My mother-in-law got it for me and I swear I use it every day! I also ordered the glazed lemon loaf tea (sadly, it wasn’t available in my small town. Probably a seasonal thing” and it’s SO good! I love your channel!

[@cooking_the_books]

Oh I'm so glad you enjoy the twist whisk and the tea!

[@joalicebressan637]

Have you heard of Peg Bracken? She had a column in Good Housekeeping magazine in the 60s and 70s called I hate to cook which usually had one recipe per month. She also published a paperback cookbook. All her recipes were VERY easy and the ones we tried were pretty tasty!

[@cooking_the_books]

Yes! I have a vintage copy of The I Hate to Cook Book. 😄

[@draggonsgate]

That Asparagus Pie? YUM!!! Can't wait to try it!

[@Jiuhuashan]

All these dishes look pretty great. Now I'm hungry...

[@user-my4pl1ek8s]

The asparagus pie I might add some potato. Looks good

[@kjmav10135]

Quiche was such a big deal in the 70s! My best friend and I made a ham and asparagus quiche for dinner, followed by a CHEESEcake for dessert. It was a little heavy, to say the least. But our parents were so complimentary! You would have thought we were a couple of Michelin chefs!

[@hippolyte1494]

As a vegetarian I really enjoyed this video!

[@cooking_the_books]

Glad you liked it! 😊

[@jenniferw1570]

a little bit of nutmeg in spinach adds a great flavor

[@catherinehope6641]

I love watching you. You are so much fun. I have started trying some vintage recipes myself. Keep that great sense of humor.

[@msullivan3531]

I’ve been making that creamed spinach egg bake casserole for years! Delish or any meal.

[@alycer.8158]

I have been binge watching your vlogs all morning 📺 love it

[@cooking_the_books]

Thank you! 😊

[@kathrynmacgown6575]

They all look great!❤

[@maryjanespangler7488]

The baked eggs and spinach casserole would be super good if made in individual servings (like, maybe in a muffin tin)! Then refrigerate them and warm them up each day. It looks so delicious.

[@cookingwithsherry]

Never thought they’d have a whole cookbook on meatless, great share

[@akamuu]

TY for the vlog I think I'll attempt the asparagus Bake (by following how u did it)

[@user-hk2su1op8k]

I love fresh asparagus season!!!

[@sandytesch2029]

Great recipes shared today! I love your channel and how you cook then do the book talk. Looking forward to your next creations.

[@cooking_the_books]

Thank you so much! ❤

[@beaches3220]

Are you go over to my mom's house almost every morning and make her breakfast. I am definitely going to try the spinach and egg thing. Love your channel! Keep up the great work... onwards to 100K 🎉

[@sandihj]

Meatless meals were very popular in the 70’s largely because , with the oil crisis, inflation was crazy. Add to that the sudden rise of weight watchers, and meatless Monday was a thing.

[@yvonnepalmquist8676]

In addition to your suggest tweaks, I may consider adding an egg or two to the asparagus pie anyway. Added protein, I don't think it would defer from the flavor profile of the original recipe, and I believe it would hold it's shape better.

[@cristywyndham-shaw5111]

These are perfect for Lent! The sauce you made for the asparagus pie is almost the same as the sauce I make for tuna noodle casserole. I add a little garlic powder and a pinch of red pepper flakes to zest it up. I vary the cheese, too, depending on what the fam wants. I'm deff going to try these. Ty Anna! 😊 😃

[@southernfriedshenanigans3639]

I thought the minute you poured the cheese sauce over the asparagus pie that I would mix some of it in with the asparagus and then lo and behold you took the words right out of my mind! Loving that Fire King Primrose loaf pan by the way!! I have a tiny little casserole dish in that pattern AND it still has the original glass lid!

[@TheCorey1734]

The salad looks incredible! I would have smashed the avocado, finely chopped half of the onion, and added them to the dressing. I love avocado, but my household prefers a creamy dressing. That would make the dressing creamy enough, I think.

[@lohihilo7884]

Been watching your channel grow for what seems like a long time now. This is the first video I think I've seen with a sponsor, and I'm proud of you for that. Unfortunately I'm also a cranky middle-aged dude who stops watching channels that advertise to me on top of advertising. It's just personal preference. So best of luck with your videos in the future, love your work, share your passion...I just don't do ads on top of ads. Xx

[@cooking_the_books]

It’s my second sponsor, but thanks.

[@joannep5785]

If you don't do adds, then you should just subscribe to KZbin Premium. That's just how it works, nothing to do with the content creator.

[@sweetlifehappywife3460]

Love your channel. You’re so easy to follow and watch. Thank you Anna for being so awesome. Hello from Minnesota ❤

[@cooking_the_books]

Thank you so much! 😊

[@kimberlylarochelle9009]

Hi Anna!! I’m so excited about this video because I found this exact cookbook at an estate sale yesterday!!! I love your videos and your excitement for vintage cookbooks!!❤️❤️

[@jofelker7656]

I will bring trying all of these!