1960s RECIPES for St. Patrick's Day 🍀

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Join me as I try some 1960s recipes for St. Patrick's Day!

Items from this video:
McCall’s World Wide Cooking https://amzn.to/3UMDnCa
Betty Crocker's Cooky Book: https://amzn.to/43996zG
Twist Whisk: https://amzn.to/48J65r8
USA Pan loaf pan: https://amzn.to/3V7vKq0
Nessie Ladle: https://amzn.to/4c4WXzI

1960s Cookbooks and Recipes Playlist: https://bit.ly/3P90wdF

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IRISH OATMEAL BREAD
3c all purpose flour
1 1/4c quick oats
1 1/2Tbsp baking powder
1Tbsp salt
1 egg
1/4c honey
1 1/2c milk
1Tbsp melted butter

Preheat oven to 350. Grease well a 9x5x3 inch loaf pan; set aside.
In a large bowl, mix flour, oats, baking powder, and salt.
In a medium bowl, beat egg with honey and milk to mix well.
Pour egg mixture into oat mixture, stirring with a wooden spoon just until dry ingredients are moistened - mixture will not be smooth.
Spread batter in pan. Bake for 1 hour and 15 minutes, or until crusty and tester inserted in the center comes out clean.
Turn loaf out of pan on wire rack. While still warm, brush with melted butter.

POTATO AND CABBAGE SOUP
4c shredded green cabbage
2Tbsp butter
1c peeled and grated raw potato
2Tbsp flour
1tsp salt
1/4tsp pepper
1/2tsp ground mace
3c milk
1/2c crumbled crisp cooked bacon
1/4c grated Parmesan cheese
2T finely chopped parsley

in 1/2" of boiling water in a large saucepan, cook cabbage, covered, for 5 minutes; drain well.
Add butter, potato, onion, and flour. Cook, stirring, over low heat, for 3 to 4 minutes. Do not brown.
Add salt, pepper, mace, milk and 2c of water. Bring to a boil, stirring constantly. Reduce heat, cover, and simmer for 20 minutes or until vegetables are very tender.
Blend soup, a third at a time, in electric blender, covered and at high speed for 1 1/2 minutes. Remove soup to saucepan after each blending.
Reheat gently, stirring. Add bacon, cheese, and parsley.

MINT MELTAWAY COOKIES
1c butter
1/2c sifted confectioners sugar
1tsp peppermint extract
2 1/4c cake flour
1/4tsp salt
green food coloring

Heat oven to 400. Mix butter, confectioners sugar, and peppermint extract thoroughly. Measure flour by spooning into cup and leveling off or by sifting. Stir flour and salt together; blend into butter mixture. Add green flood coloring and mix until desired color is reached. Drop by teaspoonsful on ungreased baking sheets (cookies do not spread). Bake about 8 minutes or until set but not brown. While warm, dip in confectioners sugar or colored sanding sugar. Cool.

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Timestamps
0:00 Intro
0:25 Irish Oatmeal Bread
3:30 Thanks to Rocket Money for sponsoring this portion of the video!
4:36 Potato and Cabbage Soup
10:51 Mint Meltaway Cookies
16:52 Cookbook Chat - McCall's World Wide Cooking(1965)

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- Twist Whisk: https://amzn.to/3tDvFPo
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- 1/4 Sheet Pans (to hold my prepped ingredients!): https://amzn.to/46S9IKE
- Ove Glove: https://amzn.to/3CkmyV5
- Small offset spatula: https://amzn.to/3GB9Rb7
- OXO Mini Angled Measuring Cup: https://amzn.to/3Gx2osz
- GIR Silicone Spatula: https://amzn.to/3ImvNIs


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