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1960s RECIPES for St. Patrick's Day 🍀

Try Rocket Money for free: https://RocketMoney.com/CookingtheBooks #RocketMoney #personalfinance 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 ------------------------------ 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. ------------------------------ 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) ------------------------------ MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time: Twist Whisk: https://amzn.to/3tDvFPo Geometry kitchen towels: https://www.geometry.house/?ref=AnnaB15 - use my link for 15% off! 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 ------------------------------ PATREON:   / cookingallthebooks   INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK:   / cookingallthebooks   WEBSITE: https://www.cookingthebooks.net/ ------------------------------ 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.