Old Time Knowledge

This delicious South of the Border Chicken Soup recipe is from the Amish Canning Cookbook. I LOVE having this in my pantry for a delicious, go-to lunch. My favorite way to enjoy it is with a dollop of sour cream on top, some chopped cilantro, and some fried tortilla strips – either homemade (see my video for making homemade tortilla chips here https://youtu.be/qpDEC4eCMRY) or store-bought (I typically find them in the same section as croutons at Walmart. 💁🏻‍♀️ If you don't want to can this soup, just make a big pot and your whole family can enjoy it for a couple of meals, or half the recipe and have it for just one meal! ✅ INGREDIENTS 3 cooked chicken breasts (diced or shredded) 6 cups diced tomatoes 2 cans kidney beans (I use 2 pints of my home canned kidney beans) 3 cups corn (fresh, canned & drained, or frozen) 2 cups chopped celery 1 1/2 cups chopped carrots 4 - 6 diced jalapeños (I am using about 1/2 cup diced pickled jalapeños) 1 Tbsp salt 1 Tbsp minced garlic 1 tsp cumin 12 cups chicken broth Process pints 75 minutes and quarts for 90 minutes. Please visit the National Center for Home Food Preservation (https://nchfp.uga.edu/how/can_home.html) to determine your correct canning pressure. I live at sea level so my canning pressure is 11psi. To make fried tortilla strips, follow the same steps that I do here (https://youtu.be/qpDEC4eCMRY) for tortilla chips, only cut them in strips –or you can just make the chips and then crumble them. That's almost the same thing!

My son LOVES Tres Leches Cake so naturally, I had to make it for him when he told me that's what he wanted as a graduation cake. (Our church just had the graduation ceremony for this year's homeschool graduates.) I learned to make this using box cake mix. Sometimes coconut (like in this video), sometimes yellow, sometimes white. What makes it a "Tres Leches" cake (or Three Milks) cake is the addition of the sweetened condensed milk + two other milks after the cake has baked and then topping it with homemade whipped cream. INGREDIENTS Cake ingredients: Box of cake mix (coconut, yellow, or white) prepared according to the directions on the box Three milks totaling about 3 cups (I'm using 1 can sweetened condensed milk, about 6 oz. evaporated milk and regular whole milk until it all totals 3 cups) For the whipped cream: Heavy whipping cream 2 Tbsp sugar Optional: Top with shredded coconut or fruit of your choice. Good options are pineapple, strawberry, blueberries, peaches, or mango Also, in this video I mention my Atlantic Beach Pie video. Here it is: https://youtu.be/iq-uGW3ofCc

I'll bet a lot of you had (or have) grandmothers who made an old-fashioned congealed salad like this back in the day. This is such a delicious, refreshing treat any time of year. My grandmother to this day still makes this for holidays. It's so simple to make. The hard part is waiting for it to set! INGREDIENTS 1 box Lemon Jello (3 oz.) 1 box Lime Jello (3 oz.) 2 cups boiling water 1 cup cottage cheese 4 Tbsp. mayonnaise 10 oz. crushed pineapple crushed pecans for topping (optional) 1. Bring water to a boil then add to Jello and mix until dissolved. 2. Add mayonnaise and cottage cheese. Mix well. 3. Add crushed pineapple. Mix well. 4. Pour into casserole dish and top with crushed pecans if desired. Cover with plastic wrap and refrigerate for at least 6 to 8 hours before serving. 5. Enjoy!

This Chicken, Broccoli & Rice Casserole with cheese is a great way to use up leftovers or to throw something together with what you have in the pantry. I like to use a jar of my home canned boneless, skinless chicken breast (learn how to can chicken here https://youtu.be/OK5RCU9HagE) and I often have leftover rice because I always make extra. That makes this meal something I can throw together in under 5 minutes and then just let it back for about a half hour and a delicious, filling supper is ready to serve! INGREDIENTS * Shredded chicken (up to two cups - I'm using about 1 1/2 cups) * Cream of mushroom soup (or any cream of soup, like cream of celery) * cooked rice (up to two cups cooked) * 1/2 cup mayonnaise * ~ 1 1/4 cups shredded cheese * Chopped, steamed broccoli (I'm using a 12 oz. frozen package microwaved for 5 minutes) * Ritz crackers * 2 Tbsp butter INSTRUCTIONS 1. Shred chicken or break into small pieces. 2. Mix all ingredients EXCEPT crackers and butter together in a bowl. 3. Spray your casserole dish with some non-stick cooking spray, then spread filling out in dish. 4. Crush Ritz crackers and mix with about 2-3 Tbsp butter. (I'm using a little over a half sleeve of crackers in this video and 2 Tbsp. butter, but if you use a larger dish, you might want a little more topping to spread over everything.) 5. Bake in a 350º oven for about 30 minutes or until the casserole is hot throughout. Enjoy!

This easy recipe for Broccoli Casserole with Ritz cracker topping is a classic! I remember the first time I had this as a little girl, my mom made it, and I thought it was one of the best things I had ever eaten! My son is also a huge fan. Chances are, you already have the ingredients to make this on hand: 🚨 NOTE: I say 20 minutes in the video, but you bake this for 30 minutes! 🚨 INGREDIENTS * 1 package frozen broccoli (you can use fresh, but I'm not sure how much to tell you, maybe one or two heads?) * 1 can of cream of mushroom soup (or most of the cream of soups would work) * 1 cup of mayonnaise * 1/2 cup shredded cheddar cheese (I'm using fiesta blend in this video) * 3 eggs * About 3/4 sleeve of Ritz crackers * 4 Tbsp. 1. Cook the broccoli and chop it. (This is the exact chopper I LOVE to use: https://amzn.to/3fKxhO8) It doesn't have to be minced, but you just don't want huge pieces of broccoli in your casserole. I like to just pop a frozen bag in the microwave for about 5 minutes. 2. Mix cream of mushroom soup, mayonnaise, eggs, and cheese in with chopped broccoli and then pour into greased casserole dish or pie dish 3. Crush about 3/4 sleeve of Ritz crackers and mix with 4 Tbsp. butter. Crumble mixture on top of casserole filling 4. Bake in 350º oven for about 30 minutes. 5. After you take it out of the oven, let it cool for about 5-10 minutes before serving, then enjoy!

You may very well have the ingredients to make this Atlantic Beach Pie in your kitchen so I recommend you whip this one up right away and enjoy it as the weather gets warmer. Let it take your taste buds to a sunny day at the beach here on the Crystal Coast. 👩🏻‍🍳 ⚠️ IMPORTANT:⚠️ 👩🏻‍🍳 I DO RECOMMEND BAKING THE CRUST EVEN THOUGH I DON'T DO IT IN THIS VIDEO! Sometimes I do and sometimes I don't, but honestly, it's better baked first! Bill Smith's Atlantic Beach Pie made its debut at the 2011 Southern Foodways Alliance Symposium and his recipe became not only a staple dessert at his Crook's Corner restaurant in Chapel Hill, but also gained national fame as it was reprinted in North Carolina's own @Our State Magazine (https://www.ourstate.com/atlantic-beach-pie/) and other publications online. This is a DELICIOUS take on the traditional lemon pie that Bill Smith used to enjoy when his family would come down here to Atlantic Beach when he was a boy. All of us Carteret County locals know that all of the seafood restaurants serve some kind of lemon pie. They are nearly as expected as hush puppies! That said, there are some variations in Mr. Smith's recipe in comparison to the traditional recipes you'll find in cookbooks like Island Born and Bred from a Harker's Island church group. Ladies down here like to make their lemon pies with either a Ritz cracker crust or a graham cracker crust, but I will say I love Mr. Smith's saltine crust, though I don't always bake it first. (Sometimes I do, sometimes I don't. Just depends. But it really is better if you bake it first.) Here is that movie Shag https://amzn.to/3cLqlyq INGREDIENTS 1 1/2 sleeves of saltine crackers 1/2 cup softened butter 3 tablespoons sugar 1 can (14 oz) sweetened condensed milk 4 egg yolks ½ cup lemon juice INSTRUCTIONS 1. Crush saltines well, but not into a fine powder. Add sugar and butter and mix together until you can squeeze some of the mixture in your hand and it holds a shape. 2. Press saltine mixture into pie dish and chill for a few minutes. 3. BAKE PIE CRUST at 350º for about 15 minutes for a crispy crust, then while it cools, mix pie filling. 4. Mix together egg yolks, lemon juice, and sweetened condensed milk. Make sure you mix this well and that there are no lumps. 5. Pour pie filling into crust and bake in 350ºoven for about 17 minutes. 6. Remove from oven and let cool a bit, then transfer to the refrigerator and let it chill completely. This pie should be served very cold. 7. Serve with homemade whipped cream or your favorite whipped topping. NOTE: If you prefer, you can make a meringue topping for the pie instead of using whipped cream or other whipped topping. Watch my Chocolate Pie video for instructions on how to make meringue topping. https://youtu.be/6G-1TsIillM

These ham & cheese sliders made with Kings Hawaiian Rolls are AMAZING. They are so buttery and delicious, but they're also ridiculously quick and easy! Here are the ingredients I use: * Kings Hawaiian Sweet Rolls * Black Forest Ham (most any sliced ham will work) * Havarti Cheese (Baby Swiss is another great option) * Mayonnaise (Duke's Mayonnaise is our favorite) * Butter

Pressure canning navy beans with ham meat, or ham hocks means putting a delicious southern staple on the shelf for a convenient meal any time. I promised my dad I would can some different things for him, and this is one of them. IMPORTANT: I realized after I uploaded this that I had lined up some of the audio incorrectly with the video near the 15-minute mark where I'm pointing to the air vent/cover lock for the pressure canner lid instead of the steam valve. In the next part, though, I do show you the actual steam valve releasing steam. I just wanted to be clear that I do know where the steam comes from and it's not the cover lock! As I mentioned in the video, here are the relevant links to ensure you are safely canning foods for your family: USDA Complete Guide to Home Canning (free online version) https://nchfp.uga.edu/publications/publications_usda.html USDA Complete Guide to Home Canning (print edition, affiliate link) https://amzn.to/2NN4ZHe National Center for Home Food Preservation https://nchfp.uga.edu/how/can_home.html

Why are there so many chocolate chip cookie recipes online? In my opinion, this is the only one you need! 🍪 This is THE BEST chocolate chip cookie recipe, and it's right off the back of the Nestle Toll House Chocolate Chip bag. It's the same recipe that can be found on the Nestle Toll House Recipe Collection from 1987 (and probably earlier.) I suspect most folks who have made chocolate chip cookies have used THIS recipe, but if you haven't, you really should try it. It's the original!

As of this writing, these Vittles Vaults, which I meant to mention in the video are MADE IN THE USA, are only $14.01 on Amazon. I grabbed an associates link to share with you: https://amzn.to/399py8v These are normally $37.99 so getting them at $14.01 is a STEAL! And just so you know I wasn't joking about the Gamma Lids often costing as much as one of these Vittles Vaults, just look: https://amzn.to/3vCfe2o (Note: Sometimes you can get them cheaper, but it's really hit and miss!) Also, I mentioned Wanda from Deep South Homestead talking about using the 30 gallon metal trashcan for toilet paper storage, but it was Wanda's personal channel, Crazy Dazes. Here is the video where she talked about that: https://youtu.be/Wm-5eQ9Ksp0 I do use a 30-gallon trash can for storing lots of cleaning supplies that I buy in bulk. This is the one that I have. https://www.lowes.com/pd/Behrens-31-Gallon-Silver-Galvanized-Metal-Trash-Can-with-Lid/3475295?cm_mmc=shp-_-c-_-prd-_-lwn-_-google-_-lia-_-127-_-outdoortrashcans-_-3475295-_-0

This is how we've always made fried chicken in our family: Just 2 ingredients - chicken and self-rising flour, with a little bit of salt and pepper, of course, and the oil to cook it in. No long list of spices. No buttermilk soak. Just good ol' basic fried chicken. INGREDIENTS * Whole chicken, cut up (or any chicken pieces you prefer), salted & peppered * Self-rising flour I use canola oil, but traditionally, lard was used, and then Crisco, and my grandmother uses corn oil to this day. Any standard cooking oil should be fine except coconut oil, which has a low smoke point and might cause you problems frying for this long. Fry pieces on medium, adjusting up and down as needed, until each piece registers at least 165º in the thickest part of the flesh.

Start a garden now. Don't put it off. It could be a matter of survival, and if you wait until you need it, it might be too late! The other day I saw a video about prepping, and the lady talked about picking up garden tools because if the SHTF, we'll all need to be gardening. Planning to have a survival garden to feed your family if the SHTF? WHAT?! Well, you're liable to have a dead family then because you're likely to struggle to grow enough food to feed everyone and you'll use up your seeds and wind up with nothing to show for it. Y'all might starve to death! YOU HAVE TO GARDEN BEFORE IT BECOMES A MATTER OF SURVIVAL IT'S ABOUT SURVIVAL IF YOU'RE DOING IT NOW –BECAUSE YOU HAVE TO LEARN! Here are a few of the resources I mentioned during the video: Old Time Knowledge gardening articles: https://www.oldtimeknowledge.com/category/blog/garden/ The Rusted Garden - Starting Seeds Indoors (grow lights) https://www.youtube.com/watch?v=oRAjOA-1h0E Gardener Scott https://www.youtube.com/user/GardenerScott MIGardener https://www.youtube.com/user/MIgardener Charles Dowding (No Dig Gardening) https://www.youtube.com/channel/UCB1J6siDdmhwah7q0O2WJBg

I'll show you how to make perfect roast beef — TENDER roast beef — that is amazing with mashed potatoes and also makes some delicious sandwiches the next day. This involves coating your beef roast of choice in olive oil, seasoning generously with your favorite dry rub, or just salt and pepper. Preheat oven to 500º. Roast for 7 minutes per pound, then turn off oven but LEAVE THE OVEN DOOR SHUT and cook for an additional 20 minutes per pound. Remove the roast from the oven and cover with a piece of aluminum foil. Let the meat rest for 20 minutes before carving –VERY IMPORTANT! 7 minutes/pound at 500º, then turn oven off 20 minutes/pound in turned off oven with door closed (DO NOT OPEN THE DOOR!) IMPORTANT: Let it rest an additional 20 minutes before carving. (If you want it even more rare, you can roast it 5 minutes/pound at 500º instead of 7 minutes/pound, then keep the rest of the directions the same.) Here's that Montreal Steak Seasoning recipe: https://www.culinaryhill.com/montreal-steak-seasoning-recipe/

Time for some kitchen table talk. Some changes are coming to the Old Time Knowledge channel, not as much getting things off course, but rather taking things back to what it was always supposed to be. If you have a few minutes, help yourself to a cup of coffee, sit down, and let's chat.

This chocolate meringue pie is my grandfather's favorite! Seriously, he loves it so much when I make this for him. And I love that this particular recipe doesn't call for baker's chocolate, which I never have on hand. Instead, it calls for cocoa powder and butter. PIE FILLING INGREDIENTS * 1 cup sugar * 3 Tbsp corn starch * 3 Tbsp cocoa powder * 2 cups milk * Dash of salt * 3 egg yolks (you'll be using the whites for the meringue) * 2 Tbsp butter MERINGUE INGREDIENTS * 3 egg whites * 1/2 tsp cream of tartar * 6 Tbsp sugar

Back in early November of last year I made a fruitcake (https://youtu.be/kNmmUUZr0Bg). It was the first fruitcake I had made so I was excited to find out how it would turn out. When I recorded my Christmas greeting message, I said I would have to update y'all on how that fruitcake turned out, but then I forgot! I just remembered even though we're now almost to the end of February, so here is that long-awaited update!

Coca-Cola Cake is a genuine southern classic. It's a delicious chocolate cake with chocolate cooked frosting that has just a hint of Coca-Cola flavor. Coca-Cola Cake ingredients * 2 cups flour * 2 cups sugar * 1 tsp. baking soda * 1 cup Coca-Cola * 1 cup butter * 2 Tbsp. cocoa powder * 1 1/2 cups marshmallows * 1/2 cup buttermilk * 2 eggs * 1 tsp vanilla Coca-Cola icing * 1/2 cup butter * 1/4 cup Coca-Cola * 3 Tbsp. cocoa powder * 3 cups sifted, powdered sugar * 1 tsp vanilla

This cinnamon roll recipe comes directly from my great-grandmother's cookbook that came with her 1930 model Home Comfort cast iron range. I've never made this recipe before, but you can be sure I'll make it again!

This is my mom's recipe for No-Bake Cookies, and it was my great-grandmother's recipe before her! We love these so much! These are known by different names in different families. I have just learned they are also called Minute Cookies and Preacher Cookies! Here are the ingredients: 1/2 cup butter 1/2 cup milk 1 3/4 cups sugar 4 Tbsp. cocoa powder 1 tsp. vanilla 1/2 cup peanut butter 3 cups oatmeal Instructions: 1. Melt together the first three ingredients, then add cocoa powder. 2. Once mixture has come to a steady boil, set timer for 1 minute. 3. After 1 minute, remove mixture from heat and add vanilla, peanut butter, and oatmeal. 4. Mix everything together well then drop no-bake cookies onto parchment or wax paper on your counter. They will generally firm up at room temperature. (If your kitchen stays very warm, they may take longer to firm up.) 5. After an hour to an hour and a half, enjoy these delicious no-bake cookies!

This quick & easy recipe for restaurant style chicken tenders will be a hit for your family -- especially the kids! Now, any time you are craving restaurant style chicken fingers, you can make some from scratch! This recipe comes from the 1995 edition of The Southern Living Cookbook, which I *highly* recommend! It is full of the BEST recipes. And it turns out they do have it available on Amazon, although as of this writing, only one vendor is selling it in new condition, but many others have it used. https://amzn.to/3aeh7bw Here's the video I mentioned with Japanese style chicken nuggets: https://youtu.be/1VHzcI1Ox6c

This Spaghetti and Meatballs recipe is a slight variation on a delicious recipe shared by Italian Grandma (link is below) from right here on YouTube. This is for one pound of ground beef and for me it makes almost 20 meatballs. (Of course, if you made larger meatballs, you'd wind up with less.) INGREDIENTS • 1 lb ground beef • 1 egg • 1/4 cup bread crumbs • 1/4 cup grated parmesan cheese • 2 - 3 tsp of dried parsley or 1/4 cup fresh parsley •1/2 tsp. salt • 1/4 tsp. black pepper • 1/8 garlic powder INSTRUCTIONS 1. Mix ingredients together well. 2. Form into meatballs about the size of walnuts. Cook in pan until they are browned all over. 3. Add desired pasta sauce. 4. Cover and reduce heat to simmer. 5. Cook spaghetti (or pasta of choice). 6. Once spaghetti is done, serve with sauce and meatballs. 7. Sprinkle with a little bit of parmesan cheese. Enjoy! ***** MENTIONED IN THIS VIDEO ***** Italian Grandma's recipe is for two pounds of ground beef and she makes homemade sauce from scratch. https://youtu.be/NFnKaAnXQiY Leisa Sutton's recipe for canning meatballs (includes no bread crumbs, parmesan cheese, or egg) https://youtu.be/vi6fKekQts0 My Sausage Ball recipe https://youtu.be/CgoFC-jm6tw

This is one of my favorite bread recipes. I use this for crusty artisan-style loaves, as well as for dinner rolls and bread bowls. The recipe comes from King Arthur Flour. INGREDIENTS 7 1/2 cups flour 1 1/2 Tbsp yeast 1 Tbsp salt 3 cups warm water Mix ingredients well and form into dough. Cover and refrigerate overnight. (You can actually bake this bread the same day, but you need to let the dough rest for at least two hours before baking the first time.) When you're ready to bake, oil your hands, pull off a lump of dough, maybe about 1/3 of the total amount, and let it sit at room temperature for 1-2 hours (until it comes to room temp). Preheat oven to 450º. Put a pan on the rack below the rack where you're going to bake your bread and let it get hot. You'll be adding water to this pan when you put your dough in the oven. Once dough has come to room temperature, cut a couple of slashes in the top, either parallel or a criss-cross shape. Pour at least 1 cup of water in the hot pan at the bottom of the oven then quickly put your dough on your bread stone (or transfer your pan with the dough) in the oven to bake. The steam will help create a really nice crust. Bake for about 30-35 minutes. Remove from oven and (if you can wait), let the bread come to room temperature before slicing. Enjoy! Original recipe from King Arthur Flour https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe

This slow cooker pot roast recipe doesn't include potatoes because it gets served with mashed potatoes. Instead, it has delicious root vegetables (turnips and carrots) along with onion and garlic. Start this pot roast in the morning and let it cook on slow all day. It will be ready by suppertime. A simple, comforting recipe that's easy to customize.

This quick and easy Alfredo sauce for linguine Alfredo (or fettuccine Alfredo) only takes about 10 minutes, excluding the amount of time it takes the water to come to a boil. This traditional alfredo sauce is made from scratch with heavy cream, butter, and parmesan cheese. INGREDIENTS * 1 cup heavy cream * 4 Tbsp. butter * 2/3 cup parmesan cheese, grated * 1/2 tsp. salt * dash of nutmeg

In this video, I show you how to make delicious tamales rojos de puerco (pork tamales in red sauce). This is the first part in a 2-part video series. The second part will cover how I make tamales de rajas con queso (tamales filled with strips of poblano chiles and cheese). In the video, I'm making a batch of two dozen tamales. I did end up with a good bit of sauce-covered pork leftover, so if you follow this recipe, keep that in mind, you can probably use less of everything in making the sauce. I said I was going to be using about 2 lbs of pork, but I think I ultimately ended up boiling about 3 to 3 1/2 lbs. Click here for the full recipe details: https://www.oldtimeknowledge.com/how-to-make-tamales-tamales-rojos-de-puerco-pork-tamales-in-red-sauce/ Here's an affiliate link to the steamer pot in the video that I said I DO NOT RECOMMEND: https://amzn.to/3pIczAb In other words, if you get a steamer pot, I just don't recommend THAT one.