Vintage Recipes from a Ford Motor Company Cookbook!

[@mattparker8304]

Glen, my wife and I sent in this book with the two banana books. We are so thrilled you did not one but two videos out of them. Funny story with one of the pages from the Ford book you showed (Wiggins tavern and the Publick House) I use to cook at Wiggins Tavern inside the Hotel Northampton. Wiggins has a really cool history, it was disassembled piece by piece from its original location in New Hampshire and reassembled inside the hotel. The restaurant has some fun old menus on the walls from the 20’s and 30’s. In my new career repairing commercial kitchen equipment I have also done work at the Publick House. We very much enjoy your videos, thanks!

[@Theaterverslaafde]

How wonderful! Thank you for sending the book, and for this update 👍🏻

[@GlenAndFriendsCooking]

Thanks for sending them in!

[@keithc.mccormic7159]

My wife and I got married at the Hotel Northampton. I loved Wiggin’s Tavern!

[@virginiaf.5764]

Fun. The Stagecoach Inn is a 5 minute walk from my house. It was still "original" when I moved here, but has gone through many iterations over the years. Just noticed: the illustrator moved a 14,000' mountain (Pikes Peak) down the street aways and behind the restaurant.

[@JoeRiordan]

So all ideas that originated with the Michelin guide maybe?

[@keith2366]

I went on eBay to look for this book. 6 copies have been sold in the last 2 hours. You are a cookbook sales influencer.

[@michaelv3340]

As I said in the unboxing video, my family were Ford dealers and I'll look and see if I can find them. We had boxes of them, there were probably twenty or more I had at one time. As far as I can remember, the one you have is actually a compilation of several years worth. The annual ones are smaller and wire bound.

[@joelegue182]

2 appearances of Chicken so far in 2024!?! It's a great start to the year! The recipe also looks good. You have the best production assistant on KZbin.

[@ianthewoot]

I think you meant production supervisor!

[@jolenebaker552]

Love seeing Chicken ❤

[@bitbyterjr]

Besides the pin on Glen's apron, the bagged milk in the opening seconds is such a location indicator.

[@melissaweyrick5311]

Colorado Native here, the Country Kitchen was sold became the Northwoods Inn in 1962. It was very popular for decades. It eventually closed.

[@barkerjames1980]

Wyoming native here! My mom lived in Littleton from 1969 until the mid 1970s and she remembers the Northwoods in, she and her family ate there many times!

[@jayannpreston8393]

I remember the Northwoods Inn. Nice restaurant.

[@ubombogirl]

interesting idea...LOVE that Chicken is now getting some cameos 😻

[@TamarLitvot]

Her face is perfect for television. More Chicken please!

[@DalePoole]

"It's a method." Julie cracks me up every time!

[@WastrelWay]

"Man smart, woman smarter" -- words to remember from an old song

[@JerryB507]

@@WastrelWay Harry Belafonte or Greatful Dead version?

[@patrickwilliams3108]

Col.King Hudson & Mrs. Evelyn Hudson's "The Country Kitchen" restaurant was in business from 1941 to 1961. Their legacy, however, is Hudson Gardens, a premier display garden, event center, and concert venue.

[@aarong2374]

found this neat read about it www.museum.littletonco.gov/Research/Littleton-History/Biographies/Hudson

[@CAP198462]

Excellent stage managing, Chicken. No notes

[@3kids2cats1dog]

I thought Chicken the Cat was the Director of Cinematography...

[@elizabethchouchou]

Found one from January 1950 for $6 on Walmart’s used book section, which was unexpected. Excited to see one of these in person!

[@andreagelenter]

At the 2:00 mark there is a picture and recipe from Normandy Farm. I grew up about 5 miles down the road from it. It was actually Normandie Farm. They were known for their popovers-which is the recipe in the book. I have memories of Sunday brunch and celebratory family dinners there. As a aside, there was always a gaggle of geese wandering the grounds, which were right next to a golf course. What a fun walk down memory lane.

[@donedwards5301]

Glen and Julie. I just checked and the Country Kitchen is now called the Inn at Hudson Gardens in Littleton. It is only open for special events according to the Littleton site that I checked. It looks like it would be fun to visit.

[@truepeacenik]

Hey, that’s my neighborhood…well, for a while. Hudson Gardens is a smallish botanical garden along the South Platte River. It is only part of rentals, as far as I remember, but the chef had a restaurant just down the road by Highlands Ranch. It’s a ..ah…adult club now. And squirrel rescue. So see Rocket J Squirrel and get/give a spanking in one spot. Yes, the area is weird. The Stagecoach is a Chinese restaurant, now.

[@absolutjackal]

I was looking for it as well just on Google maps and couldn’t find it; there was a postcard I found that said it was 11 miles south of the state capitol and it looks like their measurement was just a little off but looking at the building of the Inn that is definitely it. Good find!

[@Lutefisk_lover]

US-87 through Denver and all of Colorado is now called I-25.

[@WC0125]

Thank you for sharing. I remember the Country Kitchen but figured it got bulldozed decades ago like so much of our native Colorado. I'm glad it's still around.

[@kays749]

My aunt used to make a green rice casserole very like this, and I loathed it. Thnaks for the memories?

[@katherinetutschek4757]

🤣

[@jeffreyshearer8747]

This is similar to a casserole my mom used to make regularly. It was a cheap, budget dinner. The main difference was hers used spinach instead of parsley and less milk so it set up more solid. Basically double all ingredients except milk (1.5x) and add one thawed package of frozen chopped spinach squeezed a bit to get extra water out. Yum! Total comfort food for me. It makes a good addition to a brunch.

[@XaqNautilus]

Repeat after me: _It's a method!_ _It's a method!_ _It's a method!_ _It's a method!_ _It's a method!_ _It's a method!_ _It's a method!_ _It's a method!_ _It's a method!_

[@niklaspilot]

9:32 Smörgåsbord is actually a Swedish term which is a traditional kind of buffet which is served in eateries and on festive occasions. So it would kind of make sense that this here Green Rice is served as part of a larger ensemble of dishes.

[@jenthulhu]

Makes sense! Americans of the age of around 50 and older will know this term from the buffet restaurant craze that happened in the 1980s and thereabouts, but I don't know if younger generations would have ever heard the term.

[@donkemp8151]

We spent Easter 1993 with our former exchange student at his Mother’s home in Sundsvall Sweden. We had coffee and a variety of homemade pastries each afternoon at 4 pm. And then for Easter lunch, we had a Smorgasbord: 26 homemade dishes including Beef Wellington. There were five of us. I still fondly remember the visit and hospitality.

[@stephencasson8644]

What I thought was very interesting was that recipe served 6! Like 1/4 to 1/3 cup. Makes on appreciate how portion sizes have been blown up in my lifetime.

[@stellaz2595]

Well, Glen, our family actually did go on the Great America Road Trip in the 1950's! My dad was what my grandpa called a real rubber tire tramp, and we took four cross country road trips (from Michigan to California) between 1952 and 1962, plus another to Florida in 1951, and one to Washington DC in 1960. Things were very different then, and we had many adventures and saw so many wonderful sights.

[@krisqueen5939]

I would love to hear more about the road trips😊

[@katherinetutschek4757]

Did you ever visit those places again later and see how they've changed?

[@Jaeler9]

I vote glen and Julie take a road trip and see if the restaurants are still there and serve the things they were famous for at the time. It would be an awesome series. Like do the at home version and taste test the restaurant version (not alongside obviously but like a single episode for each and half the episode be cooking at home while the other half was the road-trip and restaurant or something) though I doubt there would be many. Restaurants having an issue with making it past the 2 year mark and covid, wars, and economic downturns having happened since the books were published. Ps. Is Julie doing okay? Sounds like she’s a bit stuffed up at time of filming. Tiny bit. Hope everyone is well! Say hi to chicken and cat for us!

[@chrismergener6762]

Hi Glen and Julie, I have 4 of these recipe books and I love them. The paintings are beautiful and I am sure, sadly, that many of these restaurants are closed as the books were printed in the 50's to the 70's.

[@amybisbee]

I saw the publick house in Sturbridge MA on one of the pages. It is stil open and a great dining experience in an historic inn.

[@zaynamoore]

Happy Sunday Morning!!!

[@chrismalzahn8645]

I think I'd substitute broccoli for the parsley. Loved seeing Chicken again!

[@NotKev2017]

Same here, I don't like the taste of parsley at all.

[@kitefan1]

@@NotKev2017 Flat "Italian" Parsley tastes much better than most curly parsley. You might hate the flat stuff too, but it has a nicer taste.

[@margaretcain3223]

Parsley tastes too much like cilantro for me. Hate it.

[@Lpcolletti]

This is what the green rice at my house growing up was. Broccoli all the way.

[@jolenebaker552]

When you started putting the ingredients together, I went “oooh a savory version of what my family calls ‘rice pudding’!” In our version it is milk, eggs, sugar, cooked rice all mixed in the casserole dish, then sprinkled with cinnamon and nutmeg on top and baked. Growing up it was always made with raisins sprinkled in half and the other half plain as half the family didn’t’ like raisins. The cinnamon makes a nice “crust” on top when you take it out of the oven. Just as good cold as warm. Now I tend to stir in the cinnamon/nutmeg into the milk egg mixture before adding the sugar and rice as well as sprinkling on top. I’ve also used dried cranberries, but then reduce the sugar a bit. I also tried a savory version without the sugar and used a can of green chilies and shredded cheese. Worked very well served with enchiladas. Would love to see more of Chicken! Thanks for a wonderful channel!

[@jcwoods2311]

Okay now Glen, you opened it up. I hadn't ever heard about Vincent's cookbooks before, want to see a few episodes featuring the books from Vincent Price! I know you don't normally do clip cut-ins but a few well placed appearances of his gothic classics would be hilarious. Maybe for this Halloween? Love your work and seeing you & Julie's interactions. Truly great to see such a lovely couple producing such great content, becoming a rarity in today's world.

[@therbstewart]

I actually found TWO copies at my local Half-Price bookstore about a decade ago-got one for myself and one for a friend. It is so much fun just reading through it.

[@oheck5570]

I have a Vincent Price tome of a cookbook. Interesting read.

[@Stillouttolunch]

OMG! I'm so happy for you! Those are some of my all time favorite cookbooks! You have to make the pumpkin pie n_n

[@glhx2112]

There's at least one dedicated Vincent Price cooking channel here on you tube, where a lady makes recipes from his cookbooks. You should check it out. He was apparently quite the cook.

[@jasematchem]

Hello. There is a KZbinr that has made Vincent Price's Cookbook the topic of her channel. She isn't as polished as Glen when it comes to hosting a cooking show and her interest is focused more on Vincent and his history than the food maybe; but you may like to check her out.. here's a link to her first cookbook video: kzbin.info/www/bejne/sJ3Xc4N-ndFmj8Usi=b_pFIzI5T1vnMZBf

[@debbybrady1246]

My former mother-in-law was a wonderful cook. Green Rice dressing, as she called, was one of my favorite dishes that she prepared. I still make it.

[@joantrotter3005]

Did you ever stuff the turkey with it? I make a rice dressing with butter sautéed apples, mushrooms, onions, and garlic, with poultry seasoning and chicken broth. What else was served?

[@asdisskagen6487]

How does your recipe compare to the one Glen made? Start with cooked rice or no?

[@katherinetutschek4757]

​@@joantrotter3005My great aunt made a rice turkey stuffing and I still make it some years. It has onion, celery, green pepper, pecans, a variety of seasonings, and you add the chopped liver and heart of the bird.

[@pamelabraman7217]

Good morning Glen Please, when you do make this with uncooked rice do a short video update on how much additional liquid you use.

[@connie8298]

I fell in love with that cookbook when you unboxed it. My "vintage" tastes and preferences are more in the mid-century range, and the Ford book looks like it would have been on the incoming edge of that stylish era. Thank you for the video.

[@lukerichards22]

Did Glen have a look when Jules said "fluff it first"? I think I saw a smirk.

[@tmancour]

I have several of these Ford's Guides now, and they are incredible glimpses into the Mid-Century. Some of these restaurants are still in business, including the local Colonial Inn in Hillsborough, NC. I'd love to see a KZbin series featuring the restaurants from the guides that are still around.

[@apathetk]

Technically still open. With how many hands that building has gone through, though, it's hard to say it's still the same.

[@nanabobana]

All you guys with the books do your own segment and send them to Glen and he makes the recipe after we see your video!

[@victorm1767]

While the variety of dishes in the book may be somewhat narrow, the purpose of the book, as Glen properly points out, is "aspirational", perhaps even "inspirational" from the perspective of location first, cuisine second. It is possible readers of the book would look for locations of interest first, then find restaurants and recipes from that area. This clever ploy seems to have worked as Julie is ready for a road trip to Quebec. :-)

[@Ottawa411]

This type of book would have been fantastic during covid. I spent considerable time making a bucket list of things I would love to do after things returned to "normal".

[@bobblelooble3530]

Thanks for the Hendo’s shoutout! I spent a lot of time waiting for the tram at the University of Sheffield stop right next to the original factory during my student years. The big orange sign was a signal of home. I won’t use any other Worcestershire sauce partially out of loyalty and partially because it’s actually better. Even living abroad now I can’t be without it. Fascinating cookbook. I love the various guidebooks that came out of various companies attempting to get people driving. We had a brilliant guide, AA, I think, that claimed to list ALL the sites of interest in the UK. Hundreds of pages, mostly one-line descriptions, and they couldn’t get close! Found a few gems though.

[@ThePawsOfDeception]

Unfortunately the old factory's closed down now and they've moved to Darnall. Last time I drove past the old place it was covered in scaffolding, had no roof and (crime of the century) the sign's gone!

[@WilliamScheuber]

0:19 My mother made a very similar dish in the 50s that she called Green Rice. Two differences. First, she used Minute Rice (it was the era,) She also used frozen spinach instead of parsley as the green. This part was very good!

[@zeph2595]

On a whim, I took a look through a Japanese cookbook that uses miso as the main ingredient, and found nearly the exact same recipe! It's called Curried Green Rice Casserole with Miso, and substitutes 2 1/2 - 3 tablespoons of miso for the Worcestershire sauce, and adds 1/4 teaspoon of curry powder. Will be interesting to try in the future.

[@anngosda7333]

My family has been making this rice for years. It is an absolute favorite of everyone.

[@anngosda7333]

We always use cooked rice

[@bitslammer]

I agree with you. This looks like the start of something good. For me the green would be a poblano and there might be some ham or chorizo added for more Southwest flair.

[@LouisStGermain]

I expected green chiles.... Good that you covered the pot

[@lesliemoiseauthor]

I have been looking forward to this since you unboxed it! "Next time."

[@marcushavland9316]

My family cooks green rice for holiday meals. Ours uses cheese whiz, canned mushroom soup, and broccoli.

[@timacrow]

That book looks wonderful! Love the illustrations.

[@emilydavidson275]

Kitty supervisor! Interesting recipe. Sounds good actually.

[@dougiehill7246]

Hi Glen, I have been watching your videos (from the UK) for a while now and this video hit close to home! We have a 1950 Ford which we imported from California. After seeing this video we ordered the book you mention in the video, it's cool to see how the artwork in the book matches with other 1950 owners material like the owners manual and advertising brochures. As you mention in the video I wonder how many of the places mentioned are still open and also how many 1950 Ford owners at the time actually travelled to the restaurants mentioned! Really cool to see some automotive history, thanks for a great video!

[@cathpeterson1944]

luv this cookbook, so neat roadside diners and their recipe so cool 😎

[@kaitlynx1388]

I absolutely love this book - the illustrations are fantastic. I would so love to add a copy of it to my collection. Thank you so much for featuring such a great book and many thanks to those who sent it to you ❤️🧡💛💚💙💜

[@WUStLBear82]

For years, when you bought a Ford car you got a subscription to _Ford Times_ magazine. Among other travel features, each issue had a visit to a restaurant and a recipe for a dish featured at that restaurant. Periodically these recipes were collected into books such as these. Since many restaurants serve variations of the same dish, and there are food fads characteristic of certain time periods, there was duplication.

[@sinocte]

That seems like it would be wonderful with a nice piece of baked fish.

[@windlessoriginals1150]

Thank you

[@Mark-ew8dk]

In this video on the left page of the first recipe you showed was a Clam Chowder recipe from The Old Mill Inn in New Jersey. It is in the town I grew up in. It is still there. When my father passed last year we had a family meal there after the service. It is now called The Grain House at The Old Mill Inn.

[@douglascampbell9809]

I used to have the Vincent Price book. It was gorgeous, leather bound with color illustrations.

[@teresajarkowska5792]

Henderson’s Relish!!!!! By the gods of the pantheon. I was over the moon when I found it on my side of the Pennines two years ago not having had any since my last Sheffield University days in 1971. Now it’s in Canada? By Thor!!’!!

[@brenthooton3412]

Car advertising back then was aspirational... get a Ford and you and the family can travel across America... the freedom to go places you've never seen before! The mountains... the ocean... the Grand Canyon... national parks etc. The country was finally coming out of 15 years of austerity between the depression and the war. This book would have fit right in.

[@danapinkston7719]

I've had volume 3 of this series for years. Love to flip through and then check to see if any of the restaurants are still open. Love it!

[@LockedKeye]

1:30 I actually own that Vincent Price cookbook. Picked it up at an estate sale a year or so ago. Has some really neat reproductions of the menus from the restaurants they got the recipes from.

[@traumajock]

I'd pay to hear Bill Hader reading from it in his Vincent Price impression. Recipes of Sheer Terror!!

[@janeyant2375]

Smorgasbord loved smorgasbord! So much more exotic than a food line. But, I was a kid, then.

[@jaymiller3238]

This reminds me of Savory Rice Loaf, page 126, in the “More with Less” cookbook, first published by Herald Press, in 1971. That recipe combines cooked rice, eggs,milk,cheese and various aromatics, baked in a loaf pan set in a water bath. It was suggested to be served with a tomato or mushroom sauce. It looks much more appetizing I might add.

[@357Addict]

The '70s seemed to have produced a number of good, basic recipe books. I have one titled "Good Recipes For Hard Times" that is wonderful.

[@cremebrulee4759]

A water bath sounds like something to try.

[@ghostlightwhisper6802]

Thanks! I am going to try this for supper tonight!

[@PetterKraus]

I like your take on social classes

[@cccm60]

I love the art work of these books

[@lindak8664]

You’re really enjoying that Ford cookbook!

[@jilllengler-ck8bw]

A very similar recipe is in my 1980 edition of the Fannie Farmer cookbook. I have the initials V.G. on it (very good). It said bake uncovered at 350. I think I put it in a pan of water to help the custard set.

[@adamlink7561]

Yes. Shrimp sautéed with those onions and garlic what a great idea!!!!

[@kweicee]

At first I thought this was going to be a version of Latin American Arroz Verde, but it went in a completely different direction!

[@larsen8059]

If you guys organize a road trip inspired by this book I may have come! Loving this!

[@rabidsamfan]

Side dishes are nice. A reminder that a meal is more than a sandwich.

[@thebitterfig9903]

Seafood and perhaps some green chiles. Roasted poblano for mild, diced jalapeño or serano for more heat, or canned Hatch for convenience.

[@ChixieMary]

Back in the day ladies would make, "Dinner from the Hotel Whatchamacallit. They would take items from the Hotel Whatchamacallit and make a fancy (Romantic) dinner based on that. Really didn't matter if various fancy hotels had many of the same kinds of dishes. The theme of traveling and going to a fancy hotel to dine was the thing. A special dinner, from a special place, for a special occasion. Great video!❤

[@gyost8147]

I did find a 2022 review of the Normandy Farm popovers featured in the 1950 book "The popovers they bring to you at the table are really excellent. They are fluffy, crisp, and light, in each bite. Don't skimp on the raspberry jam!" (Feb. 2022).

[@alanholck7995]

New Series: Glen & Julie’s Road-trip

[@katherinetutschek4757]

I would totally watch that

[@barbaramiller349]

Looks delicious. Simple but I like the recipe. I think chicken added would be great. 😊

[@Theaterverslaafde]

Yep, I also was thinking about add-ins 😂

[@JeanetteMcMyler-ds5wl]

Note-chicken, not Chicken.

[@lbh002]

A Hendricks family favorite is my Greek mother's take on rice and greens of her childhood. After moving to the states with her American service member husband and their perfect toddler in the early 1960s. She had to make due with what she could purchase at the base commissary. So, here we go! Into a small cooking pot, pour a can of chopped spinach, a can of diced tomatoes, half a cup of uncooked rice, and EVOO, garlic, salt & pepper. Simmer until the rice is cooked. Serve with lemon wedges. Thank you for your channel.

[@Theaterverslaafde]

Yes! Boiled to death spinach, I remember that! Thanks for your memories, I love how food ( taste, smells) can bring us back

[@agmin2098]

Perfect toddler😂

[@asdisskagen6487]

❤

[@khadijamcdepena]

Than you for the video👏👏👏

[@takl23]

Wayside Inn in MA is still there!

[@JustOneAsbesto]

Even before you mentioned adding seafood, this was reminding of a rice casserole Alton Brown did in the early days of Good Eats. I believe he used a sauce mornay and put salmon in it. I don't think I will ever understand combining seafood and dairy.

[@kenneth5328]

My mom made a green rice. Hers had broccoli instead of the parsley. No egg mixture. She would put a layer of cheese on top before baking. I grew up in South Texas, and she was from the Houston area.

[@lindakjeldgaard7267]

I actually remember that book. I believe my grandmother had it. I am not sure she ever cooked from it but she and my grandfather were road trip veterans. I have a photo of them that they took at Buffalo Bill Cody's grave in the 19 30's when they drove there with my great aunt and uncle from Underwood, iowa. I believe the American tradition of automobile travel was fed by that sort of publication as well as pushing you to purchase a new automobile every two or three years.

[@Gladtobemom]

Green rice with ham cubelets was a popular recipe in Kentucky and Virginia.

[@CathyMiller0711]

Interesting book and recipe!

[@glendaweiss5500]

The Stage coach Inn closed a several years ago go. The building is still there.

[@traumajock]

serve a blackened fish filet on a bed of that. maybe use dill instead of parsley. have lemon wedges on the side, too.

[@apathetk]

My brother actually lives right down the road from Manitou Springs, CO. When I went to visit him, on our way back from visiting a national park in the area, we passed by the Stagecoach Inn, which sadly, has been closed since 2020. As for The Country Kitchen, as far as my research has shown me, it has been closed for many years.

[@ronwhitfield8356]

I've had the og 2 vols. for decades, half for the artwork, in NM cond. w/ cover sleeves. the recipes are a bonus! lol find the 2nd book and dbl your pleasure.

[@StrayGator]

Got the biggest surprise when he got out the Hendos!

[@stwemery]

The Green Rice served at Stephenson's Apple Orchard Restaurant was well known in Kansas City area. It was always a part of any meal you at there. Unfortunately the restaurant has been closed for many years but the recipe for Stephenson's Green Rice can still be found on a search of the internet.

[@jonathanwhitehead1217]

Yes! It was famous around here. The parsley was almost a slurry, so it did have a green tinge. And I think it was even more savory - evaporated milk instead of milk, and a heap of MSG/accent.

[@kewpiefan72]

I LOVED Stephenson’s restaurant! But my favorite thing there was the apple fritters they served at every table. I was so sad when it closed.

[@p.l.g3190]

I'm so glad Chicken is supervising your efforts. We humans can easily go awry without the proper feline attention.

[@lanceharsh7025]

The Stagecoach Inn in Manitou springs closed back in 2020ish that was the the recipe on the other side of your cook book. Don't know about the one in Littleton.

[@samana970]

Love your show. Not food related but I've wondered for a very long time, how did Chicken get his name?

[@melaneemortensen3971]

Green chile peppers ..that heat and flavor, bit of ham ...

[@ed6837]

Have been to the Public House several time although not in a while. Always very good.

[@warrenrudolph4475]

Ok looks great! I managed to catch an episode while in port between cruises!

[@reshashenandoah4613]

Definitely check out recipes for arroz verde for another tasty rice dish but also for ideas on how to modify this one for uncooked rice.

[@brainstorm90]

Interesting book, as an European it reminds me of the Michelin Guide, although that doesn't include recipes, only restaurants suggestions.

[@chriswade7470]

Nice to see you using Henderson Relish. Did someone send it you? I’m from Sheffield, though I don’t live there anymore but on the North Lincolnshire Coast. Luckily I can still buy it here in local supermarkets. I use it on Corned Beef Hash and Meat and Potatoes Pie, though as don’t use it as a substitute for Worcestershire Sauce in dishes. A lot of people who don’t originate in Sheffieldsay it’s a poor substitute for Worcestershire Sauce, it isn’t really , it’s a condiment in its own right.

[@susanboon4605]

There does seem to be a Country Kitchen in Littleton, CO, but it has a very different appearance from the drawing in the book (it seems to be more like a diner). Mt "rabbit hole" would be to check if all the other restaurants are there. What a way to while away a snowy Sunday!

[@Mlle_Bleue]

I found it too. But it might be the same, sort of? The only time I've ever had something called green rice was in a cajun restaurant in NOLA and this KC's country kitchen is a cajun/creole place. Who knows?

[@absolutjackal]

The actual building that the Country Kitchen was in is now the Inn at Hudson Gardens in Littleton. If you look on Google maps the building seems very much unchanged though the area around it obviously grew up

[@kumabear3529]

I grew up eating green rice casserole.

[@rowejon]

Watching Glen's videos for a time now i've been thinking this & I've got to say it at last, I always scrape the pulp out of the garlic press into the pot.Wast not want not.

[@galethompson3013]

The garlic presses I've used always squish half the garlic out the sides. Including my current one for which i paid a bit of money. Glen's press seems to drive all the garlic through the business end.

[@traumajock]

savin' that "e" to use on another word? lol

[@alan11121959]

I would be cautious about using uncooked rice for this recipe, you might end up with somewhat crunchy rice. Maybe if you used converted rice that you only par-cooked you would get more texture. Just a thought…

[@jenthulhu]

I agree. I was going to suggest cooked and cooled (overnight in the fridge or even a few days) as is used in stir fry. The starches convert in the lower temperature doing a few different things--they become lower glycemic (better for diabetics and other folks watching their blood sugars) and more firm. But, as you say, converted rice would probably work well and is the same thing--just needs longer cooking to rehydrate. My guess is that the restaurant used this recipe to use up day-old rice from other dishes to be more thrifty.

[@texasceechelle]

I wonder since the rice is cooked, if you would use no lid? I would add fresh parsley or cilantro, at the end when fluffing, as Julie mentioned, for an actual green look. Thanks!

[@mandoguy8789]

The art and formatting of that cookbook are absolutely familiar to me, yet I'm pretty sure I've never seen that particular book. I must have had school books from the same designer, or something. It was instantly and comfortingly familiar.

[@iangp1113]

I don't know why but learning about this place was fascinating. After 20 years of operations, in 1961/2(?) the Hudsons leased out the kitchen to North Woods Inn, to which they relocated in 1997. The original location has been preserved as a garden, community beekeeping farm, and events center. So no, the Country Kitchen is no more, and North Woods Inn doesn't have green rice on the menu.