pimiento cheese

Pimiento Cheese Recipe From Betty's Cook NookPimiento Cheese: A Texan’s North Star

Whether you enjoy it as a side dish or a main course, there’s one recipe that’s an essential for the southern foodie – pimiento cheese!

Ironically my Mom “Betty’s” cookbook didn’t contain a pimiento cheese recipe… likely because making the stuff was a culinary instinct for my Texas born and bred Mom – the recipe was memorized.

I interviewed my family (Jennifer!) and friends and curated the recipe below which makes a nice staple for your kitchen or as a gift for friends. Whether you serve pimiento cheese from a china plate or at a tailgate, “P.C.” is one dish that’s an undisputed crowd pleaser.

Pimento vs. Pimiento?

Pretty much my entire adult foodie life I’ve been plagued with how pimiento is spelled. I’ve often heard it referred to as “pimento” (3 syllables) or “pimiento” (4 syllables). Pimiento appears to be the correct spelling according to the Southern’s Bible, Southern Living, as well as the Merriam-Webster Dictionary. While either pronunciation will work, I prefer “pimiento” to “pimento.” Just pronounce it with confidence and don’t second guess the raised eyebrows you may receive. :)

I encourage you to explore the numerous ways to enjoy pimiento cheese including:

  • Pimiento cheese-bacon cheeseburgers (score Bobby Flay’s recipe here)
  • Pimiento cheese grits
  • Pimiento cheese dip (see the bonus recipe below)
  • Grilled pimiento cheese sandwiches
  • Macaroni and pimiento cheese
  • Pimiento cheese deviled eggs
  • Pimiento cheese sausage balls
  • Pimiento cheese ravioli
  • Pimiento cheese schmeared on celery (my long-standing favorite)

Growing up my Mom would simply spread ¾ – ½ inch of the Texas gold between some sliced ButterKrust bread and that was that. Heaven!

Foodie Tips

  In a pinch for a few of the ingredients? There is an actual difference between pimientos and red bell peppers. So if you don’t use true pimientos, you can use a jar of roasted red bell peppers (drained and chopped) or red bell peppers, (roasted, seeded, and chopped). You can substitute white wine vinegar for the sherry vinegar.

  There are several alternate ingredients for making pimiento cheese including paprika or cayenne spices, yellow onion, finely chopped green onion tops – even toasted and chopped Texas pecans. Try your hand at finding the ones you like best!

  There are also several options to pair with your pimiento cheese – Triscuit crackers, naan, artisan breads, toasted breads, pita chips, vegetables… or as my Cousin Jennifer suggests “amply by spoon.”

i. Time

Total prep: Same day or longer… depending on your patience. And your palette.

ii. Ingredients

½ pound | cream cheese, softened
1 cup | mayonnaise
1 cup | goya brand jarred pimientos, chopped (see substitute above)
1 teaspoon | lea and perrin’s worcestershire sauce
1 teaspoon | sherry vinegar (see substitute above)
¼ teaspoon | cayenne pepper
½ teaspoon | kosher salt
½ pound | monterrey jack cheese, grated
¾ pound | sharp cheddar cheese, grated
handful | green onion tops, chopped (optional, but wildly suggested)

iii. What to do

0. Set out the cream cheese to soften (about 45 minutes to an hour).

1. In a medium-sized bowl stir the first seven ingredients with a spatula or spoon.

2. With a spatula, fold in the Monterrey and Cheddar cheeses and mix well. If you prefer a smoother (vs. chunkier) cheese you can continue to mash the cheese with a fork. If desired add the green onions inside the pimiento cheese and or sprinkle them on top for some color.

3. Transfer the cheese into storage/serving containers. Spreads easiest fresh; if you store it in the fridge until you’re ready to devour, you’ll likely want to let it rest, uncovered, until it’s creamy and pliable.

Cheers to the gold and red!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

*** BONUS RECIPE > PIMIENTO CHEESE DIP ***

My cousin Julie emailed me a recipe she said she saw in Southern Living for their spin on a melty Pimiento Cheese Dip. I couldn’t find the recipe online so this is extra special:

4 ounces | velveeta
¼ cup | whole milk
3 tablespoons | pimientos
½ teaspoon | paprika
½ teaspoon | fresh cracked black pepper

what to do: 

1. Microwave the Velveeta for about 1 minute, stirring after 30 seconds. Microwave a few more seconds until the cheese is melted.

2. Whisk in the milk, pimentos, paprika, and pepper.

Serve while it’s warm with your favorite pairings (pita, celery, etc. per above).

Pimiento Cheese Bacon Burger

Pimiento Cheese-Bacon Burgers > Can You Dig It ?

Southern Pimiento Cheese

Southerners Share A Lot. Go On… Share This Recipe!


cornbread con chili

Cornbread Con Chili RecipeTwo Treats In One

I often enjoy my corn bread alongside a piping hot bowl of chili.

This recipe cuts to the chase by adding chili con carne to the corn bread mix – it’s the perfect mashup of these two food groups essential for any Texan!

Perhaps the secret weapon in this recipe is that of good ol’ Tabasco. Mom always had a bottle of it in our kitchen pantry and she had a love for the spicy that was passed on to my tastebuds!

Love Tobasco, too? While your cornbread is baking why not check out some of the vintage ads I included below that celebrate the spicy good stuff!

Foodie Tips

  Don’t do what I did – make sure and add the parsley flakes to the batter before baking! #Doh!

  While I’m sure Mom used curly-leafed parsley, I’m a devoted lover of Italian flat leaf parsley. It’s a texture thing for me but this post credits the Italian variety with being more flavorful.

  Hungry for more chili and cornbread recipes? Treat your tastebuds to my award-winning chili and homemade spicy-stuffed cornbread recipes!

i. Time

Total prep: Less than an hour.

ii. Ingredients

8 ounce box | corn bread mix
1 teaspoon | tabasco pepper sauce
1 tablespoon | parsley, chopped
1 ~ 15 ounce can | chili con carne

Making Cornbread Con Chili
iii. What to do

1. Preheat your oven to 350°F.

2. In a medium-sized bowl prepare the cornbread per the box directions.

3. Add the Tobasco, parsley, and the chili. Mix everything until well blended.

Cornbread Con Chili Going Into The Oven

4. Pour the chili batter into a greased 8″ x 8″ baking dish and bake for 25 minutes, or until golden brown on top. I had to bake my cornbread for a tad longer than 25 minutes – it may have had something to do with my Texas-shaped baking dish (Central Texas took a little longer to bake).

Serve Warm: With fried chicken, pork chops, meat loaf… or just because. I like my cornbread on top of chili ‘n cheese, please!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Cornbread Con Chili Recipe

A Scan Of Mom’s Recipe For “Cornbread With Chili”

Vintage Tabasco Outer Limits Ad Victorian Tabasco Box Ad Victorian Tabasco BBQ Sauce Recipe Tabasco Vintage Nippy Salad Recipe Tabasco Vintage Ad Vintage Tabasco Oysters Ad


shrimp victoria

Shrimp Victoria Recipe From Bettys Cook NookTales From The Sea

I found this recipe folded in my Mom “Betty’s” index card holder. I recognized her handwriting immediately.

There’s no doubting Mom’s love for seafood as this recipe is one of several shrimp recipes I’ve discovered in her cookbook (surf the shrimp recipe archive).

While I tell a few funny stories on this food blog about my dislike for most types of seafood, this recipe is delicious, proving once again that my distaste for seafood is waning. Mom would be proud.

The Write Stuff

I look closer at the paper containing the recipe and notice the phone number “CA6-4141”. I was time-warped back to an era when phone numbers began with exchange names. Exchanges were phased out in the 1960s and 70s, so this would date the origin of this recipe back about 50 years ago. The number CA6-4141? “CA” stood for “Capitol” which translated to “22” so the full phone number would have been 226-4141. Confusing short-code, huh? Today San Antonio has 10-digit dialing like most large cities. The city’s newest area code 726 went into effect in 2017 and made me smile because 726 is my birthdate, July 26th.

Also on the paper recipe (below) I see The Clegg Company. A quick Google and this San Antonio Business Journal article popped-up in sight. I was surprised to learn that the then 104-year-old retailer was purchased by Herman Miller – the maker of the iconic Herman Miller Aeron chair. This very chair was one I sat on during my days working for a large internet consultancy that went belly up after the dot-com bust. That’s another long twisty, turbulent story for another day!

While stories like these likely don’t mean much to folks outside my family I include them here as an example of the amazing ways we are connected to the past if we’re open to it. All this from a Shrimp Victoria recipe scribbled on a notepad… and tucked away for more than 50 years!

Foodie Tips

  The rice was good but believe it or not I’m trying buttered toast on the next go (we were out of bread)!

  Not sure how to clean and devein your shrimp? I’ve included a couple of YouTube videos below that will show you how easy it is!

  I thought I was being fancy by letting my shrimp marinate overnight in the fridge. Turns out that it’s not really necessary! My online sleuthing showed that a 30-minute marinade should be fine but with an acid-based marinade (this recipe has lemon juice) the shrimp can turn “mushy” as the acid can start to break down the shrimp. I didn’t experience this with my dish, however!

  While stores may not be consistent in how they classify shrimp, when you’re at the seafood counter there’s a method to the madness for how many shrimp typically come per pound (this is indicative of their size). Resources that will be helpful include the Certi-Fresh Shrimp Sizing Guide you can print, and keep with your cookbooks (score!)… and the Farm to Table guide that provides some detail on larger-sized shrimp. Now you’ll be able to decipher shrimp-like code like PUD, P&D, U/15, and 61/70!

i. Time

Total prep: About 30 minutes.

ii. Ingredients

½ cup | unsalted butter (my grandmother “Nanny” insisted on Falfurrias)
1 ½ pounds | cleaned, raw shrimp
½ cup | onion, chopped
1 cup | fresh mushrooms, sliced
2 tablespoons | lemon juice
1 tablespoon | worcestershire sauce
2 tablespoons | flour
1 ½ teaspoons | seasoned salt
dash | fresh cracked black pepper
1 ½ cups | sour cream
1 tablespoon | fresh parsley, chopped
to serve | rice or buttered toast (optional)

Shrimp Victoria On The Stove

iii. What to do

1. In a large skillet over medium-high heat melt the butter. Cook shrimp and onion, stirring until the shrimp is almost tender, about 5 minutes.

Shrimp Victoria Recipe With Mushrooms

Shrimp Victoria With Sour Cream

A Mound Of Sour Cream? Texans “Yee Haw” About This!

2. Add the mushrooms, lemon juice and the Worcestershire sauce. Cook, stirring occasionally, for 5 more minutes. Remove from heat.

3. Stir in the flour, seasoned salt and black pepper. Then the sour cream. Return the skillet to the heat and cook over low heat stirring until hot, but not boiling.

Shrimp Victoria Recipe

4. Sprinkle with parsley. Serve at once over rice or buttered toast.

Yields 6 servings

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Shrimp Victoria Recipe From Betty's Cook Nook

A Scan Of Mom’s Shrimp Victoria Recipe ~ Note The Suggested Pairings
For The Perfect Meal (see bottom of recipe)


clam puffs

Clam Puffs Recipe From Betty's Cook NookYou had me at “cream puffs.” You lost me at “clam.”

The fact that anything made with clams has not crept its way into my foodie hall of fame is because I’m a selective (um, “picky”) seafood eater. So sometimes I miss out on the sea fun because I suspiciously stereotype and elevate food options to DEFCON 1 when shrimp, octopus, oysters and the like are on my radar. Basically if it’s cold and fishy, I’m likely out. Except for the highly rated ceviche sampler I had at Stephen Pyles downtown Dallas hotspot that now is closed. Boo.

This recipe daunted me because of *clam* PLUS I had never made a puff before – cream or otherwise. Surprisingly these puffs were remarkably easy to make and I look forward to a little more puff magic to come. In the end I couldn’t help but notice how similar they were in size and shape to my childhood favorite Dunkin’ Munchkins. Glazed, powdered, filled or sprinkled, these sweet treats were born in the 1970s and are still alive and living life large today.

Foodie Tips

  When the recipe author Mary Stephenson (more about Mary below) wrote that these freeze beautifully she wasn’t kidding! We had leftover puffs and almost 2 months after they went into the freezer Joe enjoyed some when I was out of town for work and he said they were just as good as fresh. Shazam! Joe simply reheated them in our air fryer for 7 minutes at 400°F.

  Mary noted that you can substitute the clam with shrimp or crab. So you can enjoy “sea inspired puffs” 3 ways!

  I didn’t find clam broth at the store. But I did find clam juice which is apparently the same thing, so keep your eyes peeled for either.

  We halved this recipe. Sans hosting a party we would have been eating puffs for weeks!

A Whole Lotta Clam Puffs

i. Time

To prepare: About 20 minutes.
To bake: 35 minutes
To fill: About 20 minutes

Clam Puffs Recipe Ingredients

ii. Ingredients

for the puffs:
1 cup | clam broth
1 cup | water
½ cup | butter (my grandmother insisted on Falfurrias)
1 cup | flour
| cage free eggs (4 for the puffs and 1 for the glaze)
1 teaspoon | more butter (to grease pan)
½ teaspoon | milk

for the filling:
3 6.5 ounce cans | minced clams, drained
8 ounces | cream cheese and chives (I only found chive and onion)
6-8 dashes | Tobasco brand red pepper sauce
½ teaspoon | fresh cracked pepper
1 teaspoon | Lawry’s seasoned salt

iii. What to do

1. In a medium-sized pot heat the clam broth/juice and water and bring to a boil. Add the ½ cup butter and let it melt – it won’t take long!

2. Stir in the flour all at once and stir constantly until the dough “leaves the pan” and forms a ball. Note: the dough isn’t literally going to leave/leap or otherwise hurl itself out of the pan – you’re just looking for when it begins to stick to itself and become doughy enough to form. :)

How To Make Clam Puffs

3. Remove the pan from heat and add 4 eggs, one at a time (you’ll reserve the last egg for the puff glaze.

4. Place 1 teaspoon butter on a cookie sheet and smear to coat the pan. Form the dough by hand into about 50 balls (100-120 puff balls if you’re making the full recipe in which case you’ll need more than 1 cookie sheet). When we formed the balls we improvised by transferring the readied flour into a Ziploc bag, cutting a small corner from the bag, and piping it onto the cookie sheet.

5. Preheat your oven to 400°F.

Clam Puffs Before The Oven

6. Make your egg-milk mixture by whisking together 1 egg and the milk. Brush the pre-baked puffs with the egg-milk mixture.

7. Bake the puffs at 400°F for 10 minutes. Reduce heat to 300°F and bake for 20-25 additional minutes.

8. While the puffs are baking let’s make the clam filling! In a medium bowl cream together the clams, cream cheese, tobasco, salt and pepper and set aside.

9. When the puffs are golden brown remove them from the oven and let them rest until they are cool to the fingers. Cut them in half with a knife and fill them with the clam filling (a little schmear with a knife will do just fine).

Yields 10-12 dozen as penned. Remember you can half this recipe!

Seafood Lover? I have a post coming soon with a great story about the Texas Coast that stems to my childhood. In the meantime check out the other Betty’s Cook Nook seafood recipes at right by clicking on yup – you guessed it – “seafood!”

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

 

Who is “Mary Stephenson?”

We Kikers lived at 2927 Trailend Drive in San Antonio from the early 1960s until the mid 1980s. Mary was the Mother of the Stephenson family living next door to us.

Mary was a fabulous foodie friend of ours and you’ll see a few recipes from Mary’s kitchen here at Betty’s Cook Nook.

Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.

Clam Puffs Recipe From Betty's Cook Nook

A Scan of Mom’s Cream Puffs & Clam Recipe | Gifted and Penned by Mary

 

You didn’t think I’d close this post without some vintage Dunkin’ advertising, did you? Here we go!

Dunkin Munchkins Vintage Logo


spinach delight

Spinach Delight Recipe From Betty's Cook Nook

Debuting for Super Bowl 2018 along with Holy Guacamole, this Spinach Delight recipe proved just that – De. Light. Ful!

Growing up you could find me about as close to anything fashioned from spinach as you could my homework (think: Far Far Away). Now that I’m older I can see what all the fuss was about – this dish is creamy, savory, and the dressing-stuffing that tops this appetizer provides the perfect crisp to raise eyebrows and arms.

Foodie Tips

  Herb Dressing or Herb Stuffing? Joe and I discussed this one for a bit. I told him I believed my Mom “Betty” knew well the differences between dressing and stuffing and she clearly penned the recipe card below “dressing.” But when we went searching for the ingredients for this recipe all we could find was Pepperidge Farm Herb Stuffing.

You can read this post where I help debunk the differences between dressing and stuffing but I’m leaving this “dressing” in the ingredients list even though I think the Pepperidge Farm stuffing packaging caters to northerners, where their Connecticut headquarters is located. #ThisIsTexas So buy their stuffing but call it dressing. :) Heck, even Pepperidge Farm uses the terms interchangeably as you can see in their very own recipe!

Pepperidge Farm Herb Seasoned Stuffing

 This dip pairs remarkably well with tortilla chips, Fritos or better yet Fritos Scoops which will lend you a helping hand fostering bigger globs of the green good stuff from dish to belly. We also enjoyed our delightful dip smeared atop some homemade garlic-rubbed toast (see the mouthwatering “triple play” pic below).

i. Time

To prepare: About 15 minutes.
To bake: 30 minutes.
To enjoy:
Mere nanoseconds

ii. Ingredients

3 packages | frozen chopped spinach
1 stick | butter, softened (my Grandmother insisted on Falfurrias)
8 ounce package| cream cheese, softened
⅓ package | pepperidge farm herb dressing (see stuffing tip above)
to serve | your favorite chips or veggies (optional)

iii. What to do

0. Preheat your oven to 350°F.

1. While the oven’s preheating cook the spinach (boil it?) and drain well. Set aside.

2. Blend together half of the softened butter and all of the cream cheese. Add in the spinach and mix everything well. Place this mixture into a 2 quart baking dish.

3. Roll the dressing to fine crumbs and sprinkle it over the spinach mixture. Dot the top of the dressing with the remaining ½ stick of butter.

4. Bake at 350°F for 30 minutes or until lightly browned. Remove from oven and let rest about 5 minutes.

Serve warm with your chosen accessory (tortilla chips, Fritos, Fritos Scoops, garlic bread, etc.). Or just enjoy it with a spoon!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Spinach Delight The Triple Play

Super Bowl Score: Shown here is my beloved “triple play” shot – Spinach Delight with hand-rubbed garlic bread, Lil’ Smokies resting in a BBQ and grape jellied sauce, and my homemade Queso and Fritos Scoops. It was hard to share. :) 

Spinach Delight Recipe

A Scan Of Mom’s Recipe Card (Circa 1970s)

Who is Mrs. Ira Lieberman?

Well clearly she was the inspiration behind this recipe per the credit Mom included on the recipe card above.

I did some online researching and believe I found her. Janet “Casey” Liberman was married to Ira Lieberman and both lived in San Antonio where I grew up.

Sadly both Ira and Casey have passed. I send my thanks to them for this recipe.


holy guacamole

Holy Guacamole

This special recipe is dedicated to Anna.
“Holy guacamole” not only makes us laugh – it jettisons us back
to our fond and flavorful days in Italy. Long live “Tes Mes” Day
and food comas!

~      ~

Homemade in February 2018 and promptly sent to the freezer, we later released this guacamole from its icy resting place to celebrate Super Bowl 2018 almost 50 years after the recipe was published.

I can promise you this is the first time I’ve made *then not quickly devoured* a delicious bowl of the green stuff but I was following my Mom “Betty’s” recipe clipped from the San Antonio Express-News as an experiment (see the recipe below). The recipe’s intent was to freeze before eating.

The results? Quite surprising!

Good gravy – freezing guacamole?

I agree – it seems odd at first but if you dial back the timeline to the 1960s/1970s the home economist (our Mothers) thirsted for ways to run an efficient kitchen. So freezing guacamole is a great way to prepare for your party without having to do all the work in the heat of the moment.

Back in the day freezing guacamole was considered “normal stuff,” like prepping your wardrobe or your “to dos” for the great day ahead. Brilliant forethought!

Holier than thou

To Texans guacamole is right up there in the inner circle of sanctity along with queso, big hair, and cowboy boots. These are the things we place high and mighty on our list of things to cherish. To literally “mess with Texas” is to tamper with one of its revered staples so you can image I was nervous about tinkering with the obvious – to divert from the culinary mission to make then eat in “normal” fashion.

To my family guacamole is a treasured treat. While we don’t necessarily enjoy “guac” for breakfast, lunch, and dinner like most outside our state might think – guacamole holds its place in our hearts as a “constant craving” food we keep near and dear.

Linus van Pelt and an Avocado

I Feel The Same Way, Linus

My Mom “Betty” truly loved guacamole. And she loved enjoying it alongside all of the wild and delicious Tex-Mex varieties we could consume while living in the unique pureness of San Antonio (rah, 78209-ers!)

Teka Molino Royalty

I Like My Puffy Taco Flanked By The Royal Line Up Of A Guacamole, Cheese, And Bean + Cheese Cups.
Nom. NOM!

One of our most special restaurants was — and still is — Teka Molino — which has some of the greatest food in the region (sorry, Nation, you do not qualify). Heck, I sometimes drive 97.8 miles from Round Rock to San Antonio just to enjoy Teka’s puffy tacos, bean rolls, and I always get a guacamole cup; a pot of gold served from masa fashioned into a cup which has been delicately deep fried.

I’ve lived north and south in Texas and I can promise you there’s nothing more tastefully authentic!

Teka Molino Bean Cups Rule T-Shirt

Considered My “Finer Attire” This T-Shirt Sums It Up Best

While I’m probably the only Texan outside “San Antone” proudly sporting a “Bean Cups Rule” T-shirt, I will promptly buy a “Guacamole Cups Rule” T-shirt when Teka Molino creates them. :)

So let’s dive deep into this guacamole and experience one of the greatest culinary gifts — glorious holy guacamole!

Foodie Tips

  Guacamole isn’t just a dip for chips, it’s a great plus-up to queso, enchiladas, tacos, soups, and it brightens a sad and lonely spoon (oh, yes I have!). Guacamole’s best friends include the nacho chip, the Fritos Scoop, and its often found mingling atop a properly dressed grilled hamburger, along with its farm-raised kissin’ cousins Mr. Bacon and Ms. Monterrey Jack Cheese.

  Nobody likes tired, ol’ brown guacamole. To extend your guacamole’s zest for life give it a slight squeeze of lime on top prior to serving. You can also store it overnight by placing cling wrap on top of the guac and lightly smoothing it out to remove any trapped air.

  I usually forage for the best ripened avocados from the bottom of my local market’s produce container. If I’m reluctantly forced to choose from pre-ripened avocados I’ll place them in a sunny window for a few days to help ’em along their way.

  My brow raised when I saw this recipe calls for parmesan cheese. It isn’t because I don’t love parm, but I’ve never had it alongside guacamole. And, while this recipe calls for lemon, lime is a citrusy suitable sibling. Lemon and lime go together like PB&J, cheese and wine, or a smile birthed from puppy kisses. I prefer my guacamole fork-mashed and chunky but I can respect why a blender was used given the culinary movement of the era.

After digging into the author’s past below I discovered she hailed from South Carolina. Hmm. So while I’m not saying this guacamole isn’t authentically Texas because of lemon and parmesan cheese I’m just noting the special twist Ruby Lou brought to this guac. Guacamole is a wonderfully inclusive dish that pairs well with others!

  Can’t get enough avocado? Explore some of the other recipes by clicking “avocado” in the ingredients word cloud list in the righthand menu. Don’t miss my Mom’s most special flavorful twist on potato salad made with avocado, bacon and sour cream instead of the typical mayonnaise. It’s a “Best Of The Best” recipe that has become a family tradition.

i. Time

To prepare: About 15 minutes.
To thaw: 1 ½3 hours (depends on the depth of your guacamole)
To enjoy:
Mere nanoseconds

ii. Ingredients

juice from ½ a lemon
| avocados, ripened, peeled, and quartered
| tomato, peeled, and quartered
| green onions, chive tops removed
| hot chilies (in Texas we call these jalapeños)
1 clove | garlic, chopped
to sprinkle | parmesan cheese (optional)
to serve | corn chips (we use “Fritos Scoops” these days #GoBold)

iii. What to do

1. Place your lemon juice in a blender.

2. Peel and quarter the avocados and tomato. Wash and dry the green onions and remove the chive tops. (Whoops — we accidentally included them and it was the more the merrier!) Remove the seeds from the jalapeños (we included them for more texture). Chop the garlic into small pieces. Add the avocado, tomato, onion, jalapeños and garlic to the lemon juice.

How To Make Guacamole

3. Cover the blender and run it on high speed until everything is smooth. Turn the guacamole onto a flat serving dish and place it in the freezer long enough to form a frosty crust. You can prepare this several days ahead of time if wrapped for freezing (we used Ziploc freezer bags).
Freezing Guacamole

4. To thaw allow 1 ½3 hours depending on the depth of the your guacamole. Sprinkle with parmesan cheese and serve with corn chips or your favorite sidekick.

Yields 2 ½ cups and a whole lotta “Yee Haws!”

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Potato Salad Shooter

I Siphoned Off Some Potato Salad For A “Potato Salad Shooter.” A Perfect Way To Enjoy Your Day!

Texas Guacamole Recipe

A Scan of Mom’s Recipe Clipping (Circa 1970)

 

Who Was Ruby Lou Potts?

She penned the recipe (above) that caught my Mom’s eye. I found this old newspaper article about her which lends more detail about the era this recipe was likely penned.

SAN ANTONIO EXPRESS NEWS –  July 1, 1969

New Writer For Feature By HELEN MILES Food Editor

Take note of the new byline the “Bexar Cupboard” feature in today’s San Antonio Express.

Since 1952, Nell Read (who later became Nell Read Carraway) has signed these popular weekly articles on food produced by the Home Service Division of City Public Service Board.

When Mrs. Carraway retired at the end of June, Ruby Lou Potts moved into her job as Home Service Supervisor and, with today’s article, becomes the author of “Bexar Cupboard,” an exclusive feature carried Tuesdays in the San Antonio Express.

Mrs. Potts needs no introduction to followers of “Bexar Cupboard.” She has been a home economist with CPSB since 1958 and has frequently been photographed for the column, demonstrating food preparation. Mrs. Potts holds a degree in home economics from Winthrop College in Rock Hill. S.C. She is a former home economics teacher and dietician. She and her husband, William Robert Potts, have two sons. Bob, who lives in Houston, and Charlie, who is serving in the Marine Corps in Vietnam.

Mrs. Carraway has chosen to retire early in order to enjoy her family. When she married Ben Carraway three years ago she acquired four grandchildren, a daughter and a son-in-law. “I have a wonderful family,” she says, adding that she wants to become a full-time homemaker and do for her family the work she has taught so many for so long.

She has been with the City Public Service Board for 41 years and for 37 as Home Service Supervisor, in this capacity she and her staff have helped women of San Antonio with countless problems encountered in running a home. Mrs. Carraway’s work with the annual San Antonio Livestock Show has brought about the organization of the Women’s Division which sponsors competition in cooking, baking and preparation of food and pastries.

Because of her outstanding contribution to the civic life of San Antonio, two years ago the San Antonio Chapter of Theta Sigma Phi named her winner of a Headliner Award. She began writing a weekly feature for the San Antonio Express in 1952 when Hattie Llewellyn was food editor. It was called “In the Spanish Patio.” In 1955, the name was changed to “Bexar Cupboard.” Now, as Mrs. Carraway lays aside her pen, it is with continuing pride that the San Antonio Express publishes “Bexar Cupboard” without interruption. Watch for the column each Tuesday written by Ruby Lou Potts.

Avocado Bacon Potato Salad

Also Known As “California Potato Salad” This Dish Is Deliciously Dy-No-Mite!
Home Style Austin? One Of My Other Blogs! I’m THAT Into Food!
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dilly-brussels sprouts

Dilly Brussels Sprouts Recipe

This recipe is another great example reminding me “you learn something new every day.”

I always thought it was pronounced “brussel sprouts” until today … when I was researching things and learned it’s actually “Brussels sprouts,” named after the capital city in Belgium.

My Mom “Betty” would surely know how to write the name correctly — it should begin with a CapitalB” and be plural, unless you’re referring to one mini tiny cabbage that you’re eating from a stalk o’ plenty (i.e. “Brussels sprout”). I’m not surprised people drop the “s” at the end of Brussels because ending one word with an “s” and starting the next one with an “s” requires your tongue to perform a linguistic double axle.

Regardless, from here on out it’s Brussels sprouts!

go silly for dilly

Dill weed makes an important appearance in this recipe and hopefully you’ll love the taste as much as I did.

Corn aside, eating my veggies when I was a kid was as exciting as a trip to the dentist or completing a 100-question test. So while calling this “Dilly-Brussels Sprouts” may have been culinary camouflage to entice kids to eat what’s been voted America’s most hated vegetable, the mere mention of the word “dilly” makes me smile and have a try at this dish.

While engaged with some “dilly” research I ran across this touching video of how one family’s lives were changed by another dilly of sorts — the DQ Dilly Bar. This sweet treat reminds me of the special place in my heart for Dairy Queen and their frozen ice cream treasures like sundaes, banana splits, chocolate-dipped cones, blizzards and of course the much beloved Dilly Bar. You can watch some vintage Dairy Queen commercials I curated below.

Several of the recipes I’ve shared on this blog take me back to my childhood home. From dishes that rekindle fond memories shared across the dinner table to long-forgotten tastes that ignite the heart and the belly. Never underestimate the power of cooking, sharing, and bonding over homemade food!

What favorite foods take you home?

foodie tips

  Don’t have Italian dressing on hand? You can whip up your own homemade dressing with this Italian dressing recipe, also here on Betty’s Cook Nook.

  Bring your Brussels frozen or fresh – we don’t judge.

  I like my sprouts best salted and garlic-roasted from the oven but ignore this and try this recipe at least once, as originally penned.

  Hungry for more facts about Brussels sprouts? Read this post, which I found quite interesting!

i. ingredients

10 ounce package | Brussels sprouts, frozen
½ cup | Italian dressing
½ teaspoon | dill weed
1 tablespoon | green onion, sliced

ii. what to do

1. Cook the Brussels and drain.

2. In a small bowl mix together the Italian dressing, dill weed, and green onion. Pour over the sprouts and chill several hours. Stir every now and again to keep things well marinated.

This pairs well with most meat dishes and it can be served as an appetizer before the main spread.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Dilly Brussels Recipe From Betty's Cook Nook

A Scan Of Mom’s Cookbook Recipe