Trying 1940s Recipes! What to Make for Thanksgiving

Not sure what to make for Thanksgiving? Give these frozen vegetable recipes a look! I'm trying 1940s recipes from a Birds Eye cookbook. In addition, I'll be interviewing Arnie and Doug from ‪@PepperTreeVilla‬ about their new cookbook! A portion of the AdSense revenue from this video will be donated to FISH Pantry: https://archboldfish.org/ Birds Eye Cook Book: Tempting Recipes for Good Meals (1941) https://ebay.us/VXspDO Check out Pepper Tree Villa's YouTube channel!    / @peppertreevilla   Purchase options for 25 Must Bake Cookies or Christmas is Ruined ($25 including shipping): Venmo: peppertreevilla Cash App: $peppertreevilla Don't forget to include your mailing address! To pay by check - Make payable to Doug Silva and mail to: Pepper Tree Villa 1155-C Arnold Drive, Suite 504 Martinez, CA 94553 Don't forget to include your mailing address! If you'd like to pay another way, please contact PepperTreeVilla@gmail.com ------------------------------ PATREON:   / cookingallthebooks   INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK:   / cookingallthebooks   WEBSITE: https://www.cookingthebooks.net/ ------------------------------ CORN PUDDING (pg 16) 1 Tbsp melted butter 1 Tbsp flour 1 1/2 tsp salt 1/2 tsp sugar 1/8 tsp pepper 1 1/2c rich milk ( I used half and half) 1 tsp grated onion 1 Tbsp chopped pimiento 2 eggs, slightly beaten 12oz frozen corn, thawed Combine melted butter, foour, salt, sugar, and pepper. Add milk slowly, stirring until smooth. Cook until thickened, stirring constantly. Remove from fire, add onion, pimiento, eggs, and corn, and mix well. Turn into baking dish. Set dish in pan of hot water and bake at 350 for 1 hour or until set. Serves 4 to 6. SCALLOPED BROCCOLI (pg 7) Cook 12 oz frozen broccoli according to package directions. Save some cooking liquid for the white sauce! While broccoli is cooking, prepare White Sauce no. 1 (see recipe below). Arrange seasoned seasoned drained vegetable and sauce in alternate layers in greased casserole. Sprinkle generously with buttered bread crumbs. Place in pan of hot water and bake at 450 degrees for about 20 minutes or until browned. Serves 4 to 6. WHITE SAUCE NO. 1 (pg 8) 2 Tbsp butter 1 1/2 Tbsp flour 3/4c milk 1/4c vegetable liquor/vegetable cooking liquid Salt and pepper to taste Melt butter in saucepan. Add flour and stir to a paste. Add milk gradually, stirring constantly. Cook gently 2 minutes or until thickened, stirring constantly. Measure liquor drained from cooked vegetable, adding milk if necessary to make up amount. Add to white sauce and blend. GLAZED SQUASH PUDDING (pg 21) 16oz cooked squash, thawed (I cooked frozen squash cubes and mashed them myself) 2 Tbsp butter, melted 1 1/2 tsp salt Dash of pepper Dash of cinnamon Dash of nutmeg 1 egg yolk, slightly beaten 2 1/2 Tbsp softened butter 1/3c brown sugar, firmly packed 1 tsp flour Combine squash with 2 Tbsp melted butter, seasonings, and egg yolk. Turn into greased shallow baking dish. Cream 2 1/2 Tbsp of butter, add brown sugar and flour, cream well. Spread on top of squash. Place in pan of hot water and bake at 425 for 20 minutes. Place under broiler for about 1 minute. Serves 4. ------------------------------ TIMESTAMPS 0:00 Intro 0:55 Corn Pudding 6:12 Book Tour Interview w/ Doug & Arnie from Pepper Tree Villa 16:55 Scalloped Broccoli 23:12 Glazed Squash Pudding 28:57 Cookbook Chat - Birds Eye Cook Book: Tempting Recipes for Good Meals (1941) ------------------------------ 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.