If you raised a family in the 50's, you'll know all about this series of paperback cookbooks. I used them constantly when the kids were little, still have every single one and still make our favorites from them. If this series is new to you and you'd like some make ahead meals for your busy life, this will be a fun addition to your cookbook library.
Here's the skinny:
Homemaker Barbara Goodfellow was the wife of a Navy Admiral who didn't want to be stuck in the kitchen cooking when she could be with her guests in the living room. She put together a bunch of recipes that could be prepared ahead of time and cooked in an oven without further attention. She self-published her first Make it Now, Bake it Later cookbook in 1958. (Half of all proceeds devolving to Mrs. Goodfellow were donated to the Cystic Fibrosis Foundation.)
The first book and its subsequent five sequels went on to sell 1.5 million copies. Barbara died a few years ago, but her family still receives numerous requests for recipes from the original books - even though they've been out of print for 20 years. However, you can buy them (used) at Amazon.
One of the retro giveaway prizes today will be the first three cookbooks, numbered 1-3, plus the last three which are combined in one book, so you'll get three smallish paperback books and one thicker one.
One of the retro giveaway prizes today will be the first three cookbooks, numbered 1-3, plus the last three which are combined in one book, so you'll get three smallish paperback books and one thicker one.
The second retro giveaway has all six of Barbara Goodfellow's cookbooks under one cover.
(You might be interested to note there is also a "next generation" book: Barbara's son, Scott, and his wife, Ann, revived the Make it Now, Bake it Later phenomenon. It includes more than 200 new recipes that have been updated for today's palate, as well as a few of the most-requested recipes from the original books.)
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To illustrate I made an easy peasy side dish: White Rice Browned. Because using browned butter is all the rage right now, perhaps this retro dish isn't quite as retro as one might have thought. Have you ever read shorter directions? And yes, I used salted butter....which I'm fairly certain was all that was available back then. It's even better warmed up the next day.
White Rice Browned
From Barbara Goodfellow's Make It Now, Bake It Later
************************************
To illustrate I made an easy peasy side dish: White Rice Browned. Because using browned butter is all the rage right now, perhaps this retro dish isn't quite as retro as one might have thought. Have you ever read shorter directions? And yes, I used salted butter....which I'm fairly certain was all that was available back then. It's even better warmed up the next day.
White Rice Browned
From Barbara Goodfellow's Make It Now, Bake It Later
Ingredients:
1/2 cup butter
2 cups raw white rice (I used Uncle Ben's)
1 teaspoon salt (or to taste as this is salted butter)
1/4 teaspoon pepper
2 cans beef consomme (Campbell's, undiluted)
2 cups water
1/2 cup slivered almonds ( I always add more 'cause I love the crunch)
Method:
Melt butter and brown the rice and almonds. Place in casserole and add seasonings and water and consomme. Bake 300 for 1 1/2 hours, stirring occasionally.
Two of you will win these fun, retro cookbooks. All you have to do is leave a comment. Sorry guys, but U.S. and Canada only please! And make certain I have your email address. I'll announce the winners July 29th, so you don't have much time.
Well Barbar always comment not matter I cant participate:(
ReplyDeleteAbsolutely nice recipe and I love retro books:)
I actually think that your rice recipe is one I've been searching for after having it a few years ago at a friend's dinner party. I've not heard of these cookbooks but love the idea since I like to be with our guests instead of in the kitchen.
ReplyDeleteBest,
Bonnie
This is such a great idea. My mom used to make white rice with browned butter when I was growing up. The butter compliments the rice so well. YUM!
ReplyDeleteI like the idea of baking the rice...great for a side dish...looks very flavorful Barbara.
ReplyDeleteHave a great week ahead!
I can't participate so don't count me in...
ReplyDeleteThat is a lovely dish! Scrumptious.
Cheers,
Rosa
these books look so nice. i hope i win. win me luck!
ReplyDeleteI will have to try this rice! Must be very tasty cooked with beef consomme!
ReplyDeleteI've heard of those cookbooks! They sound fun. :) And the browned white rice looks delicious! The perfect pilaf.
ReplyDeleteNot participating..but I had never heard of these 50's cookbooks:)I guess my mom never bought any?Or perhaps we didn't have them in QC?
ReplyDeleteWe enjoy rice very much..all kinds:)
I'd like more almonds too :) The rice looks delicious. Love that it's baked. Nice that her son picked up where she left off.
ReplyDeleteHi Barbara,
ReplyDeleteMy Mother used to make a recipe very similar to this, and we loved it. Thanks.
This recipe made me smile. In my mother's household, this was referred to as "company rice."
ReplyDeletethanks for this giveaway!
ReplyDeletegkuroda(at)hawaii.edu
Oh my. The Knight will eat that by the bucket-full, and it's Sissy-friendly too. Yum!
ReplyDeleteI always think I'm well-versed on cookbooks across the ages... and then you and/or Louise open my eyes wider still!
I would love to have these retro cookbooks. I've never heard of them and would like to sit down right now and read them from cover to cover. Rice looks relish!
ReplyDeletewould love to win....we are always looking for new recipes to try...and my husband loves rice!
ReplyDeleteWhat a fabulous giveaway and I'd love to win these gems and would cherish them. Also liking this simple recipe for rice. Pinned.
ReplyDeleteHow retro fun! The books sound great, and I love the short and sweet instructions for the rice recipe. Rice with brown butter and almonds must smell amazing as it bakes.
ReplyDeleteHi Barbara,
ReplyDeleteThe rice dish looks great and thanks for sharing.
Sunday evening I cooked the Rhubarb crisp and it was delicious served with vanilla icecream.
Happy week
Hugs
Carolyn
Hi Barbara,
ReplyDeleteThe rice dish looks great and thanks for sharing.
Sunday evening I cooked the Rhubarb crisp and it was delicious served with vanilla icecream.
Happy week
Hugs
Carolyn
I like this. I have my grandmother's 1950 Betty Crocker's Cookbook, and just love looking through it and see how they used to entertain! I love the classic recipes.
ReplyDeleteI can't wait to make this rice! Yummy! Like Rice a Roni but 10 times better.
ReplyDeleteI love old cookbooks, I buy almost every one I see in the used book store near my house.
ReplyDeleteThe rice looks amazing! Thanks for the sweet giveaway...
xxoo,
RMW
Your rice dish looks awesome my friend, delicious job :D
ReplyDeleteAnd what a wonderful giveaway!
Cheers
Choc Chip Uru
The cookbooks sound like fun. And I'm pretty certain that salted butter was the only choice, too!
ReplyDeleteI can't even begin to tell you how happy I am to see you introducing this series of cookbooks. I actually have them and use them all the time. Aren't the little decorations adorable? I can just imagine what Mrs. Goodfellow must have gone through to get it published in the 50s. I've been wanting to do a post about her and her books but just never got to it.
ReplyDeleteThank you so much for sharing this recipe and author, Barbara. I really enjoyed it.
P.S. I hope you don't mind that I pinned it to my National Rice Month Board for September...
What a fun dish, and what a fun giveaway. I am salivating looking at that rice dish.
ReplyDeleteWhat a delicious recipe and I love those retro cookbooks! I'd like to remove myself form consideration since I've already won a wonderful cookbook for your from Heidi Swanson which I still love and refer to often.
ReplyDeleteI haven't seen these books before but I LOVE recipes that go back to the 50's and 60's. My mother's and grandmother's recipes are our favorites. Oh my, I would just love to win this giveaway. Here's hoping.
ReplyDeleteWhat a shame that I'm not qualified for this giveaway. These books seems priceless to me :D
ReplyDeleteI'm a potato lover, but this recipe sounds amazing. It will go so good with a fresh salad. And I like retro books, always searching for them.
ReplyDeleteFelice fine settimana a te...ciao
ReplyDeleteThat is a new cookbook to me, but if the rice is anything to go by, then an interesting one. Just a wee change of stock and it would work for us.
ReplyDeleteThis brought bake memories...my mother made this but without nuts.
ReplyDeletebrown butter makes it all better! love the crunch of slivered almonds in your savory rice dish.
ReplyDeleteI've been using the 'little cookbooks' for years - my son just called for the roast ahead prime rib method in book #4.
ReplyDeleteAdd your 'White Browned Rice' recipe you posted; add a salad and your ready for guests!
Thank you Barbara - you saved my family of 7 over & over!