I tried food from the 1960s - here's what happened!

This week I'm sharing recipes for food from the 1960s! From cottage cheese recipes to funeral potatoes, these dishes are worth trying. ------------------------------ PATREON: https://www.patreon.com/CookingAllTheBooks INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK: https://www.facebook.com/cookingallthebooks WEBSITE: https://www.cookingthebooks.net/ ------------------------------ COTTAGE CHEESE SCRAMBLED EGGS (pg 70) 6 eggs 3/4c cottage cheese 2 Tbsp milk 1 Tbsp chopped chives 1/2 tsp salt 1/8 tsp pepper 2 Tbsp butter In mixing bowl beat eggs just until yolks and whites are blended. Stir in cottage cheese, milk, chives, salt and pepper. In skillet, over low heat, melt butter; add egg mixture. Turn portions of egg mixture with spatula as it begins to thicken; do not stir and do not overcook. Serve immediately. CREAM SOUP BASE (pg 28) 2 Tbsp butter 2 Tbsp regular all purpose flour 1/8 tsp paprika 1/8 tsp white pepper 2c milk Melt butter in saucepan over medium heat. Stir in flour, paprika and papper. Remove from heat; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 adtional minutes. Use as directed or as a base for your favorite cream soup. CREAM OF PEA AND CARROT SOUP (pg 29) 2c Cream Soup Base (see above) 1c milk 2 chicken bouillon cubes pinch of thyme pinch of marjoram 1 pkg (10oz) frozen peas and carrots 3 slices bacon, cooked and crumbled Grated Parmesan or shredded Cheddar cheese Parsley To Cream Soup Base add milk, bouillon cubes, herbs, peas and carrots. Cook, covered, over low heat 20 minutes. Stir in crumbled bacon. Serve garnished with Parmesan or Cheddar cheese and parsley. GOLDEN POTATO CASSEROLE (pg 82) 6 medium potatoes 8oz shredded cheddar cheese 1/4c butter 2c dairy sour cream at room temperature 1/3c chopped green onions 1 tsp salt tsp white pepper 2 Tbsp butter Cook potatoes in skins, cool, then peel and coarsely shred. In a saucepan over low heat combine Cheddar cheese and 1/4c butter, stiring occasionally, until almost melted. Remove from heat; blend in sour cream, onioms, salt and pepper. Add potatoes, stirring lightly, and turn into casserole. Dot with 2 Tbsp butter; bake 25 minutes or until heated through. ------------------------------- TIMESTAMPS 0:00 Intro 0:58 Cottage Cheese Scrambled Eggs 5:28 Cream of Pea and Carrot Soup 13:10 Golden Potato Casserole 19:41 Cookbook Chat - Modern Approach to Everyday Cooking ------------------------------ 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.