Bacon! Corn! Macaroni! Instant Recipe Love – Old Cookbook Show – Glen And Friends Cooking
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1928 Baconized Corn and Macaroni Recipe – Old Cookbook Show – Glen And Friends Cooking The recipe today is from the 1928 printing of Good …
Yummy
Check your biz email please…Thanks!
I can't wait to try this out.
Great idea for Fall supper along with a nice salad!!
I grew up with something similar we just called "corn, bacon, and noodles." It was simpler, fry bacon, cook a pound of egg noodles, and combine with 2 or three cans of cream style corn and seasoned with salt and pepper.
Growing up Macaroni was a catch all term for any pasta in my family.
I’m really interested in seeing you do that southern corn pudding recipe that’s under the recipe for this dish
I used to make this for my kids with hot dogs instead of bacon. I thought I invented it. Lol
I made this last night with tomatoes, leftover chicken, and elemental. It was pretty good.
Sounds delicious. I'm making this for lunch today 😋
"A fruit," he says. "An apple," he says. Made me chuckle, because "apple" used to mean just any fruit. Language is lovely! 🙂
I'm confused as to why you used Cayenne when the recipe printed in the book says Paprika? Is that what paprika meant then? Or do you just prefer Cayenne?
Love your channel. That doesn't begin to forgive adding corn to macaroni though.
Hi Glen. Would you mind doing an episode on Pizzas? Maybe how to make the perfect dough in home environment, and bake it either on pizza stone or pan in the oven. I've been trying to perfect our home pizzas and thought of your scientific approach 🙂
Someone once said they were serving road kill skunk casserole and I said sorry not interested, then they said were topping it with bacon and I was like okay I can do this.
London, ON some time in the mid 80s I was 100% fed something similar to this when I was a kid. I remember it being all shell pasta, more saucy than yours here, and there may have been hot dogs cut up into it. Also, we didn't have it baked. It was stirred up in a pot and served in bowls. You're tapping into some wayback machine vibes for me! Great stuff
Replace the pasta with fried rice, put the sauce just on top instead of stirring it in and sprinkle some shredded mozzarella on top, and you have what we mean by "Western food" in Hong Kong.
My great grandmother who lived in Texas kept her bacon fat in a tea kettle on the back of the stove.
I’d have added loads more black pepper.
I adore the history that you share with recipes. I'm trying this and adding cheese and more veggies.
I make ham, frozen peas, cheddar and macaroni as a one pot meal.
Wow someone is building in the background lol
I've recently tried canned corn again for the first time in years, and yes, it tastes bad unless rinsed, but once rinsed it's pretty close to frozen in taste. One of the benefits seems to be that I haven't found the occasional fibrous pieces I find in frozen corn, which I've found increasingly problematic, so I might just stick with canned for now. Also frozen corn currently costs around 80 cents for 12 oz bags in my area while corn is around 50 cents for 16 oz cans. Not sure how it works out minus water weight, but canned seems like the best bet.
I bet you coulda fermented that pasta water! Lol. Macaroni Sour Beer.
your pepper grinder seems clogged
I prefer canned corn to frozen – it’s more tender. Something about freezing corn toughens those little kernels and makes then very chewy.
I believe Macaroni referring to elbow shaped pasta is a north american thing that developed do to the popularity of KD. Having lived in a few different places both english speaking and not in most places macaroni is just another name for pasta.
This makes Sunday, “Sunday” for me. Thanks.
In the mid 18th century outlandishly dressed Englishmen who had been on the grand tour where called ‘Macaroni’s’ after their penchant for eating Macaroni.
How come YouTube doesn't put a date on the videos anymore? I can't tell if this is a new or old video
I kinda hate the fact, that youre wife only shows up after tiy are done cooking.
Maybe get her to stir the pot, or at least look like she was part of the show.
Love these old cookbooks. I have an old one of my mother’s. It has menus that rage from having a large grocery budget to a very small one, also menus for sick people. It also has diagrams on how to set your table for different types of meals eg formal dinner or a luncheon
This is an excellent autumn comfort food recipe to try.
Macaroni and cheese was a 50 thing started here.
I'm not one for white sauces but this looks interesting enough to try. And yes, more veg – mixed frozen would be good – and maybe a little bit chicken as well with the bacon? And yes, cheese.
please don't die from the plane accident, Glen and Julie. Youtube would be bored without your channels. sorry but it's true i love your videos like this. i want to see MORE of your cooking videos than watch your travel videos.
I would broil the top for a few minutes.
Very cool cookbook. The details and references sections seem to be are very helpful and easy to follow. A nice addition to a your awesome library. Thanks again for another interesting, informative and comforting even…therapeutic video. Be safe-Be well
Any ideas around kippered beef strips, cubed and stewed in a chili or dried pea or lentil dish? Good kitchen shears are my tool of choice but you might have some amazing appliance to do the heavy lifting. I find the effort inspires "low meat" dishes and kippered beef lasts a long time in the freezer without being as tough as actual jerky.
We fixed this today only we added chicken and green beans it was good. Thanks guys🎉😊
When I was a kid elbow macaroni was the default but "macaroni" pretty much applied to any shape of short pasta, e.g. curly macaroni, bowtie macaroni. I don't think we used it for spaghetti or lasagna noodles though.
Glen, question on this one. Did you find the finished dish to be really greasy? I was wondering about that when the bacon went on raw, and when it first came out of the oven it looked like there was quite a bit of fat bubbling around the edges. Or did it just combine well back into the white sauce?
You had me at “baconized”.
I agree, it could benefit from cheese!
That's… that's gravy. That's country gravy. That's macaroni and gravy…. I don't know how I feel about that.
Bird's Eye Fresh Frozen Corn was available in Iowa in 1928. I know this only because my grandmother's family owned a grocery and had a Bird's Eye Fresh Frozen Vegetables Icebox in the store and I've seen pictures of it. It wasn't even an electric freezer, it was a true ice box.
No to Pea’s!
I'm wondering what the double boiler and the 25 minutes give you that just making a bechamel the regular way would not
Very interesting. I must be the only person in the world who doesn't like beschemel sauce… Apparently I make good white sauce, but I don't like to eat it. Go figure.