Here's what happened when I followed a 1970s Cookbook!

I'm cooking up a dinner for two and you're invited! I followed a 1970s cookbook full of small batch recipes. If you want to learn how to make small meals, you've come to the right place. Hawaii suffered its worst flooding in more than 20 years. Please consider donating to Hawaii Food Bank: https://hawaiifoodbank.org/ Wildfires have burned hundreds of thousands of acres in Nebraska. Please consider donating to the Nebraska Wildfires Response Fund: https://bit.ly/4rPPrPY Better Homes and Gardens Meals for One or Two (1978) 1970s Recipes for Two (my previous video about this book) https://youtu.be/bfbbHpNSbNM Better Homes and Gardens Playlist https://bit.ly/3HQlmuZ Cooking for Two Playlist https://bit.ly/4gcTRvZ ------------------------------ PATREON: https://www.patreon.com/CookingAllTheBooks INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK: https://www.facebook.com/cookingallthebooks WEBSITE: https://www.cookingthebooks.net/ ------------------------------ FRESH FRUIT CRISP (pg 82) 2 Tbsp quick cooking rolled oats 2 Tbsp brown sugar 1 Tbsp flour 1 Tbsp chopped pecans (optional) 1/8 tsp ground cinnamon dash salt dash ground nutmeg 1 Tbsp butter 2c sliced peeled peaches, apples, or pears 2 tsp granulated sugar In small mixing bowl combine rolled oats, brown sugar, flour, pecans, cinnamon, salt, and nutmeg. Cut in butter until crumbly; set aside. Place fresh fruit in two 1 - cup casseroles. Spinkle with granulated sugar. Sprinkle rolled oat mixture over fruit. Bake at 350 degrees about 40 minutes or until fruit is tender. Serve warm with vanilla ice cream or light cream. CREAMY CHICKEN TARRAGON (pg 13) 1 whole medium chicken breast, skinned, split, and boned (I used around 8 or 9 ounces of boneless skinless chicken breast) 2 Tbsp flour 1/4 tsp salt 1/4 tsp dried tarragon, crushed 1/4 tsp finely shredded lemon peel 1 Tbsp cooking oil 1/3c water 1/3c milk 1/2 tsp instant chicken boullion granules ( accidentally used 1 tsp!) 1 tsp lemon juice Place each piece of chicken between 2 pieces clear plastic wrap. Pound with meat mallet to flatten slightly. Remove wrap. Cut chicken into 1 1/2 inch pieces. In plastic bag combine flour, salt, tarragon, and lemon peel. Shake chicken pieces in flour mixture to coat evenly. Reserve the remaining flour. In skillet cook chicken in hot oil for 4 to 5 minutes or until tender and browned. Remove from skillet. Blend the remaining flour mixture into pan drippings. Add water, milk, and bouillon granules. Cook and stir til thickened and bubbly. Stir in the lemon juice. Add chicken and cook until heated through. Spoon over hot rice. WILTED SPINACH SALAD (pg 65) 4c fresh spinach 2 Tbsp sliced green onion Dash freshly ground pepper 2 slices bacon 2 Tbsp vinegar 1 tsp sugar 1 tsp dijon mustard 1/4 tsp dried tarragon, crushed 1/8 tsp salt Wash spinach; pat dry on paper towel. Tear into a bow. Add onion; sprinkle with pepper. Chill. Cut bacon into small pieces. In skillet cook bacon until crisp. Blend in vinegar, sugar, mustard, tarragon, and salt. Gradually add spinach and green onion, tossing until just coated and spinach is slightly wilted. Serve on 2 large salad platters. ------------------------------ 0:00 Intro 0:52 Fresh Fruit Crisp 5:10 Creamy Chicken Tarragon 13:49 Wilted Spinach Salad 17:39 Taste Test 19:50 Better Homes and Gardens Meals for One or Two (1978) ------------------------------ DISCLAIMER: Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.