1930 PRIZE Winning Sandwich | BEST Nanaimo Bar | Newspaper Clipping Dinner

[@thomasdrake6190]

I'm so excited to hear that Betty was from Ithaca, NY (that's my address!). The newspaper clipping was probably from "The Ithaca Journal". I'm 66 years old, I have met Mrs. Howard Livingston YEARS ago. She had a son named Howard AKA "Dewey". I worked with Dewey. What a small world! Thank you for sharing her recipe.

[@tinaloitz4125]

Small world indeed, how wonderful! 😊 ❤

[@janeblackwell5228]

I was looking through these comments, just for one like yours. I was hoping someone who knew that person would be on here! Fun coincidence!

[@HeavensBest]

I scrolled comments like many hoping someone actually knew the person. I love love love it. ❤️

[@LittleMountainRanch]

This absolutely made my day! What are the chances??? Thanks for telling us about your connection.

[@sandyzuscak9960]

That’s quite amazing - small world indeed! 🙂

[@nicolecarnevale3226]

Betty has a new generation to carry on her prize winning NY sandwich.

[@susan-almosta_farm8823]

Oh my goodness, I just started watching and when you spoke of the meatballs in a tomato sauce, it reminded me of a dish my mother use to make when I was a kid 60 something years ago. She called it Porcupine Meatballs. They were so good! I had forgotten about that dish until now. I need to make some. Thank you!!

[@Looseey1973]

Omg. This reminded me of porcupine meatballs too. Loved them. Didn't have carrots though.

[@marthagoolsby6921]

Wasn’t the rice already cooked in your recipes?

[@Elfie38]

My grandmother does this. She uses cabbage roll filling and makes them for the ones who don’t like cabbage.

[@LittleMountainRanch]

I love this so much!!

[@mamabear5425]

i also made porcupine meatballs. always a favourite with the family

[@lindas.8036]

The meatballs are reminiscent of "porcupine meatballs." Also, a Monte Cristo sandwich is egg-dipped and fried, and is still a popular item in many areas. A croque monsieur or croque madame sandwich is similar, not exactly the same, and is baked. What fun!

[@cedarcottagefarm2885]

I have the porcupine meatball recipe in a Better Homes and Gardens cookbook from the 1960s

[@lumiere7216]

@@cedarcottagefarm2885 I live in the Midwestern USA and they were very popular growing up and some still make them today.

[@OZARKMEL]

It's like walking through an old cemetery and reading the names out loud. When you speak their name they are not forgotten.... ♥

[@carolcrudder7864]

My youngest daughter loves to look at old tombstones. She is just facinated with them

[@patbeaudoin4237]

I honestly think Betty is glad that her cookbook found its way to you it was ment to be.You honor her by making her recipes & sharing them with us.Just think one day someone in the future will find your cookbook & do the same.Thank for sharing Chelsea. 🙂🇨🇦❤❤❤

[@LittleMountainRanch]

I hope so too!

[@cumberlandquiltchic1]

I’ve subscribed after my first video! I have old cookbooks thst I wish I could send to i yu if! By the way, uou said you’re in B.C. Beautiful country. Im in the smokies of western NC I use to watch Jeff smith, the frugal gourmet. You might not know who thst is, he use to be in PBS and talked about the history of food and how it came to be, while working in a modern kitchen. M mother use to proof her bread on top of ooodstive. She let the doors open.

[@Iamhome365]

​@Sandra she has a PO Box address, it's in the description box

[@nicolehanshaw2783]

It was named that because it use all left over from Christmas dinner or Thanksgiving dinner my grandma always made them with leftovers she would brush the egg wash on instead of soaking

[@malyerzs]

I know exactly what you mean!! there are moments when I'm sewing or cooking or even chatting with friends when I feel this immense connection with all of the women in history and it's enough to bring tears to my eyes. there is something so strong and so powerful about remembering the work and lives of the women who came before us. the feeling is almost indescribable, but it feels like a mixture of pride, gratitude, nostalgia, and reverence. I love being a woman!!

[@ShellyS2060]

I have had the same feeling! I had the chance to spin wool ( with a drop spindle) and I felt like I had a muscle memory on how to do it. I made pickles for the first time and I could almost hear my great and grand mothers walk me through it.

[@mrs.creeksidemaples2866]

I feel the exact same sentiment 💗💗💗

[@kellyhawes9293]

I always feel that connection too. It is a craft that women share with each other. Yes of course men can be in that culinary world too, but the old vintage way of caring for home and family is a female connection ❤

[@quilterjanet]

Thank you Betty! and one vote for team Bosch... I'm 60 yo in a week and I'm using my mom's Bosch with avocado green knobs from the 70's. LOVE LOVE LOVE that machine. 4 loaves of bread, no problem.

[@tressanallenmartin9336]

Your feelings of connection has to do with the fact that you are a pioneer woman yourself.. you are grounded you love you family and you love to serve others

[@brikhouse22]

Nanaimo bars have always been one of my faves!

[@pansyvaughan5624]

100 mile house! Wow this is even more exciting I'm in Okanagan 😂

[@simoneclarke5104]

I had always been frustrated with hard boiling eggs until I tried steaming them! Place as many eggs as you want into steamer basket, bring water to a boil, cover and steam 20 minutes, put into cold water bath and peel right away. Works amazing!

[@mrs.creeksidemaples2866]

Chelsea hello 😊 I would absolutely love a Video on how you maintain your wood stove detailing polishing the cast iron top.. Tips and frequency,etc. 🪵✨ Your channel is BY FAR in my Top Five ⭐️⭐️⭐️⭐️⭐️

[@darlenewhitaker9428]

I made meatballs in the 60’s. But we used instant rice. If you use tomato soup it has a slight sweet taste. My mother also made the ham sandwiches, she used a hand grinder. They were delicious. I love your channel. I am a 76 year old wife mother , and nana. I am from deep East Texas.

[@SLynn-ud6vg]

My grandmother would also use a meat grinder for leftover turkey sandwiches... fun memories :)

[@nellyh6349]

The dipped sandwich reminds me of a croque monsieur or madame. 😊

[@tammyyoung5279]

I’m Australian, and the meatballs that you made in this video, were a standard recipe that we all made in Home Economics in high school, only we called them Porcupines, I still make them for my family now, they’re always a winner! There were a couple of slight differences in your recipe and mine, we grate the onion, which makes it finer, we also add some all-purpose flour and an egg to help bind the minced beef.

[@carolcrudder7864]

Omg Martha cooked those sandwiches so even!

[@margaretl892]

The porcupine meatball recipe is one of the recipes that I made in school for our home economics class. It’s delicious and one of my favourites along with chicken a la king. My sister always.made the Nanaimo bar at Christmas which was special and my favourite treat. I will be 75 next month and it is nice to see these recipes being carried on and made , so thank you and hope others enjoy as well. 😘🇨🇦

[@judydunford8694]

Nanaimo Bars, OMG. The memories these brought back for me! My late sister-in-law was a Canadian citizen, although she lived her entire life in Washington state. One of the local grocery store bakeries offered Nanaimo Bars. So every week for many years, Laura and I met for a cup of tea and split a bar while our kids played. We moved to Oklahoma, so this ritual ceased.She died very young, and I miss her so, but I have this memory to treasure. And now I know to make them. Thanks!

[@brikhouse22]

As a Canadian this warms my heart to know our goodies have crossed the line. Sorry for your loss.

[@KatherineWalden]

I am constantly in fear of being kicked out of Canada. - I don't like Nanaimo bars, they are way too sweet for my taste buds. LOL :)

[@tst1200]

I'm very thankful for the crockpot :) I cook corned beef and cabbage, mashed poty rice stuffed eggs 3 kinds, soda bread, yogurt and berries, peanut butter potato candy with coffee and green sherbet punch and orange sherbet punch for 40 to 80 by myself. Can't imagine trying to cook for that many on a wood stove! Or even today's modern stove

[@dianapodrovitz3067]

You and your family are a breath of sunshine!! Every time I watch your program, I love you more and more. So glad I found your channel.

[@LittleMountainRanch]

You are so welcome!

[@AZJH8374]

You've made Holupke before. Rice in hamburger meat for stuffed cabbage baked with V8 & cabbage leaves 🍃 on top!

[@sistermaryam8204]

Bosch is the way to go!!!

[@Nilesedge]

I am loving these videos with the old recipes, so much history! ❤

[@rebeccahandley2565]

The woman before fought very had for the generationsro come. Th older generous are our greatest treasures, the things they can teach us.

[@slowly_radish8374]

Best part: taking leftover ham & making another meal but totally different- so much love for the food & the family. Hats off to all creative cooks past & present. 👍👍

[@lindatusler902]

I’m watching you make the meatballs and that’s so funny because I’m 73 now and I grew up in Iowa, Nebraska and those meatballs the way you’re making them are in my world called porcupine meatballs and I think that has to do with the rice in them I just made them a few weeks ago because they are so good and yes, I do serve mashed potatoes and I don’t put the carrots but great idea cause I love carrots I usually double the amount of carrots I put in anything. Thanks for your cooking. I love your show. It’s extraordinary how much work you get done I’m tired at the end of it so that works for me too.

[@barb4473]

I need to start looking for vintage cook books. I love this! Beauty bringing old recipes back to life for a new generation

[@LittleMountainRanch]

It's so much fun!

[@sallygreimes6585]

Look for the Fannie Merritt Farmer/Boston Cooking School cookbooks. They have the best, basic recipes.

[@wendywalsh-pardey9439]

I feel you have a connection with these women who had to do it all. Make meals for large families and community gatherings, milk the cows, garden and preserve everything. Sew, bake cook, clean and make do with what they had. It's interesting that these recipes would have been during the depression. I wonder how some could afford some the ingredients? Would Ithaca have been a rural town? or larger city?

[@SaraDean1]

I was raised eating these meatballs and still make to this day. We were raised calling them, porcupine meatballs. My children are adults now and they too make them for their family’s. Always served with mashed potatoes and corn. Is that winter comfort food for sure.

[@susanmueller1411]

Birds custard powder is still a popular custard used in UK homes. It is cornstarch, vanilla and yellow food colouring . It is now available in tins as ready made custard.

[@gillbennett9784]

They’ve toned down the colour these days. I remember it being a very vivid yellow when I was a child.

[@susans5950]

My husband’s grandmother used it in trifles all the time.

[@vanessasimmonds3556]

I am loving these videos. My eight year old son Merlin just found and bought a cookbook from 1776 from our favorite second hand bookstore, and we have been trying to recreate the recipes from it as best as we can. It has brought out a passion for history and cooking in my sons, and it has been such a fun bonding activity for us. Thank you so very much for sharing.

[@Editbyhelen]

I love when you read. The words come alive. I can imagine how wonderful their events were! I can't wait for your cookbooks! I shall get every one!

[@GaelDicht]

I made meatballs with rice when I was first married now married 42 years they were called porcupine meatballs. Love your channel!

[@rebeccabrown9798]

My Grandma & Mother made these and called them Porcupine Balls because of the rice. For a family of 7, 5 being males, it made a lot. Lol We love them!!

[@patriciakoester1580]

I love all your stories while your cooking especially the ones tonight about Betty - wonderful content thank you Chelsea ♥️ Patricia (Daniel)

[@vidareich80]

I still make porcupine meatballs. Has remained a family favorite all my life & I'm 72. I have a Bosch Ecalibur mixer & just love it. I usually make 4 to 5 loaves of sourdough sandwich bread & mix it up after have let thecstarter base sit out overnight. I have used it for almost 10 years. There is a comparable mixer that is lower in price called a WonderMixer & just as powerful. I still have my Kitchen Aid from 1987 but never use it.

[@camicri4263]

I good! Yum! Thanks Chelsea for sharing with us 💞💞

[@jmt7676]

Birds Custard Powder is very nostalgic for us Brit's of a certain age. When I was a child. it was THE way to make custard.

[@daniellereijnders6006]

Your husband hit the jackpot with his gift. So lovely and great to see how you enjoy these old books and Betty 😍😍

[@kevinwiens3092]

I have used my Bosch Universal mixer for more than 20 years and a nutrimill. They are amazing and there warranty is bulletproof. I can make seven multi grain loafs in one batch.

[@leslieroberts1592]

Loving these videos and hearing the stories.

[@florencecampbell774]

Chelsea,we use birdseye custard in Northern Ireland.Make it on its own and pour over your apple tart the children will love it.I would think to make the custard should be on the container.Enjoy.

[@MarciPrice-cl6eq]

I love old cook books! I have about 3 dozen, from great grandmother, Grandma, Nanna. I have 1 from Ms. Pearl, from England, from 1932. My grandfather sent my grandma a couple from Italy (WW2)...some of the recipes are interesting. I have some from Church's, found at thrift stores...

[@kathymickle6915]

My mom made a sandwich similar to this, as kids we loved them. She called them Dagwoods. It was basically the same incidents minus the Worcestershire sauce, and it was ground up like a ham spread (I think she put shredded cheese in them also), she then stuffed a hotdog bun with this spread wrapped it in foil and baked them in the oven for about 15 minutes. She would make many of these and freeze them, and we would have them as an after school snack. Kinda her version of a hotpocket. Loving these old cookbooks.

[@bellabailey1183]

Wow. I am such a history buff. The recipes of long ago and watching you bring them back to life is awesome!. I am not a meat eater but love watching you cook.💙💙💙

[@kittyrichards9915]

The old recipes are very enjoyable.

[@grammysue7355]

Oh my stars my Great Grandma used to make “porcupine balls” all the time. I still make them for my family and grandkids.

[@janetpirlot8329]

I have this cookbook from 1909 it's called Mrs Beetons All About Cookery New Edition

[@waldomiller]

I AM 53 YEARS OLD AND I LIVE IN tHUNDER bAY oNTARIO cANADA. mY MOM MADE PORCUPINES FOR ME WHEN I WAS A KID..VERY YUMMY

[@elizabethlehman7375]

Nanaimo bar making tip...stick the pan in the freezer between every layer to make it easier to spread the next layer without them mixing. Yum! Now I want to make some!

[@coloradoblueskiesboutique7720]

The meatballs with rice were added as a filler when wheat was too high or in short supply. We added it to our meatloaf. The sandwich I have had with ham or chicken and I was taught to stick the bread in the egg wash put it in the pan and then add the food and the top piece of bread. Just made it easier to handle. SO YUMMY!❤

[@donnaadkins2429]

Hi Chelsea, can I say I love your videos! I noticed in this one that you stored the sandwich filling in a bowl covered with aluminium foil. You shouldn't use foil in the fridge at all as it doesn't seal the food properly allowing bacteria to get onto your food. Also as a metal in a cold temperature, it can also leach onto your food, although not highly dangerous, probably not a good idea. Thanks so much for your content, I love it! Big shout out from Northumberland, UK!! Donna xx

[@SandNSurf]

My Mom used to make those meatballs. Minus the onion and peppers because my brother and I were so picky 🙃. She called them Porcupine Balls. She baked them in a tomato sauce mixture. They were so delicious, and still one of my favorite comfort foods 🤗. Congratulations on 110K 🎉. That’s so fabulous 🥰

[@connienelson3162]

I worked in a restaurant where we served a sandwich called “monte Christo” It was ham, turkey & cheese & the bread was dipped in the egg mixture & fried. OMG … they were so good. Now tomorrow I will have to make some😁

[@kallie1100]

I make these meatballs, I know them as porcupine balls. My family loves these!

[@donnamount151]

I have a Kitchen aid hobart stand mixer with all attchments and "LOVE" IT...!!!!!!

[@catherineburns2886]

I love the history. What a special gift to be able to taste and enjoy the past.

[@LittleMountainRanch]

It really is!

[@normashaw5152]

My fist Bosh lasted me for 37 years with a lot of heavy use I have a new one that I have been using for the last 7 years just love them. Over the years I have used a Braun, a regular kitchen aid and the commercial kitchen aid non of them can compare with my Bosh

[@cherylegrognet7715]

porcupine meatballs and mashed potatoes were one of our favourite meals when growing up!

[@mattthornton6729]

The boiler she speaks of is a coffee boiler, typically here in the states prior to modernization the homestead here had a substantially larger coffee pot that did not have the inner workings and you would boil your coffee, boiling changes the acidity of the coffee and makes a very nice flavor we have my great great grandmothers coffee boiler that makes about 40 cups

[@roberte5057]

Birds Custard Powder is wonderful! From Australia.

[@millaezman8984]

My mom used her Grandma's recipe for meat balls all her life. My great grandma was from Belorussia, tho I grew up in eastern Russia, and she always put uncooked rice in her meatbals. The recipe is actually almost identical, minus the peppers. and she did put lot of deference spices and herbs. She would cook it in a very large pot (because it is even better the next day) and serve over mashed potatoes that had caramelized onion, dill and garlic in it.

[@deborahstewart2322]

I so enjoy watching you cook!❤

[@Pinkchan2919]

The meatballs sound like inside out stuffed peppers. Yummy

[@sylviabradley7355]

I’m a vegetarian, but that Holiday Sandwich looks delicious. Thank you, Betty💥

[@ShinyFeral]

Trade out the ham for a beyond meat or tofu and the lard for grapeseed oil.

[@marcellacruser951]

I think you could use slightly mashed chickpeas as a ham sub.

[@dianew1632]

My mother used to make a meatball with rice. We called them porcupine balls. She cooked it in tomato sauce with cloves and cinnamon, I think, as well as salt and pepper. I really didn't like it (read: I hated it), but my brother loved it and was happy to eat my share! LOL.

[@MJ-fb2zq]

I'm new to your channel. That is so amazing to have recipes from the 1921. Love love love your channel. I just started watching a day ago. Thank you 😊

[@louhoggard2822]

A famous battered sandwich is the Monte Cristo. How wonderful for your find. Enjoyed watching you prepare these.

[@louhoggard2822]

Named for the Count of Monte Cristo, the movie version.

[@22caligirl55]

This recipe was made during the depression, my mother in law gave it to me and it was called porcupine meatballs! You make the meatballs and drop them in tomato soup and serve over mashed potatoes. I made them for years and my kids loved them, well I thought they did cause they laugh about it now telling me they hated them,never the less they are pretty good.

[@melindadyke]

Had them once, but they were called Porcupine meatballs. My husband's Grandma made them for us once for dinner. She got the recipe from one of the churches she went to after her, and her husband got married.

[@Sharon-bo2se]

Nice to see the old recipes. I have my gran's recipe books from when she was a new bride in a new country over a century ago. Nanaimo bars and butter tarts are much loved here in Canada(am in Vancouver) but we ate very particular about what is used, the correct ratios, so these desserts can bring about open warfare. Butter tarts do/do not have raisins or nuts; Nanaimo bars require the layers to be precise. Personally, I don't like nuts in them. As I said, the camps can be quite determined. Bird's custard is a handy staple to have, quite nice to layer in sliced bananas, not too ripe, once the custard is cooked and cooked. The Bosch sounds a good choice. Sounds like you need something more industrial. I used to try to make pie crusts faithfully following the recipes but only made shoe leather. Got mad one day and did what my gran and aunt did and just dumped stuff in with no measuring or overworking. Never went back to recipes and did the same for cookies and cakes. Much more relaxed. Nice to see your kitchen and that you are also a British Columbian. Martha is lovely.

[@deekolbe1052]

I have had my Bosch for over a year and I absolutely love it. Not as beautiful on the counter ad the kitchen aid but much stronger. A true workhorse.

[@charlottewillis9252]

I can't recommend this mixer but I follow Knorpp and South (they have nine children so she makes large batches of food in her Bosch mixer. She makes 8-10 loaves at a time. Good luck finding a new mixer. I have really enjoyed these recipes from the cookbooks Dan bought you. Thanks for sharing with us.

[@Gardenfrog]

I love old cookbooks too. Especially when they come with clippings and hand written recipes inside. Thanks for sharing.

[@brendahowe8712]

I grew up with my mother making Porcupine Meatballs. Great memory.

[@alicesais770]

I have a Bosh and love it for when I make bread. Very good machine.

[@loraineleuschke4186]

So much fun, thanks!😂🎉😮😅❤

[@naomihartman6623]

U are so humble and cook good comfort food simple Well done your family certainly do appreciate your cooking and time In spend on the kitchen and I know u love doing it

[@shirley2189]

It’s nice seeing people still making Nanaimo Bars, I live in Nanaimo on Vancouver Island where they came from.

[@heidiweinert3260]

I have started dropping my eggs into already boiling water as per others' suggestions. The extreme temp changes then and when you drop them into ice water really does the trick. An instant pot is my new favorite way though also plunging into ice water.

[@ericaclark7250]

Like you I like finding old cook books. So much lost information. I made a cook book for my kids of all the things I made throughout their lives. I was surprised how big it turned out lol

[@judystophel1904]

I make a sandwich called a Monte Cristo. I put ham slices and Swiss cheese on two pieces of bread. Then dip your sandwich in the egg, milk mixture and grill in skillet with butter. I put warmed orange marmalade for dipping. So delicious. Yum. I bet yours will be great with your homemade bread.

[@stephenseaborn3844]

The Nanaimo bars remind me of one of my favourite ice cream flavours from Island Farms Dairy, Nanaimo bar ice cream!

[@barbaratbennett9201]

With the rice in the meatballs..it makes me think of what I use to make when our girls were young...Porcupine Meatballs..sooo very good

[@heathere.6557]

Rice in meatballs is a must when making albondigas! A Mexican meatball soup. Absolutely delicious!

[@lukecollins8494]

Hi! My name is Crystal. The account is for my 3 year old son so that’s why is says Luke lol. I can’t begin to express my gratitude for your work and channel. Your pantry video popped up on our suggestions list and I have been glued for a few days now. You’ve given me hope in a hard time and reinvigorated my spirit to continue working on my dream of homesteading just when I had almost lost hope. Thank you for being!!!

[@queenbratbracken]

I have always used my dry and liquid measuring cups interchangeably too!

[@shannonbrice8012]

I made these sandwiches and they were amazing. There are people in my home who do not like pickles and they said the pickles are really nice in this.

[@LittleMountainRanch]

Yay! That made my day.

[@vickiewest1199]

Just found your channel and I’m loving it! I used to make meatballs like this many many years ago but they were called porcupine meatballs. I had forgotten about them. Might have to make a batch for my husband as I no longer eat meat. Thanks for sharing these great old recipes with us!

[@cathylongstreth5405]

Definitely the Bosch! Biggest bowl, bottom based motor; can work with the (slightly smaller) NutriMill equipment...also a great product, but Bosch bowl is biggest.

[@mevsm1]

I love your family sign lol.

[@nruegner]

If you grate the hard boiled eggs it really helps put the flavor all through what ever you are making. Those meatballs sound very much like a recipe I use to make called, Porcupine Meatballs. Make extra sauce and serve the meatball on a bed of rice. yum

[@UrbanCountryStyleByJudy]

Bird’s custard powder made into the custard with banana slices! It was a desert I made our family in the 80s when my husband was in university. Economical and delicious. You could get all bougie and add whip cream ❤

[@tinaloitz4125]

Mmm sounds delicious. Recipe? 😄

[@gillbennett9784]

One of my comfort foods when I feel under the weather.

[@KAStodgell]

I use the measuring cup interchangeably also. Dan stepping up to the plate to taste! My Mom uses rice in meatballs at times.

[@ceedee2570]

greetings from Ithaca NY

[@jennyb5725]

My mom has a Bosch and she’s had it for at least 35 years. I always loved it when I was in high school. When my kitchen aid quits I will get one. She has the flour grinder attachment and used to buy wheat to make her own flour.

[@pennyloughlin5098]

Hello from Trail BC. Yes my mother made this sandwich on holidays when I was a child. I am now 81 years old and they were delicious. Love the blog. Thanks

[@tamarawebb2210]

We love porcine meatballs kinda of the same thing but with beef rice a roni add just rice to meat make meatballs and brown all sides then take the flavor packet and water simmer till rice is done… and on the bread machine i have a bosch for years and was tired if the bread just rolling around the bowl. When my grandma died i used her money to buy me a ankarsrum it is a but different but love that it kneads the bread instead of going around and around…