macaroni chicken salad

Macaroni Chicken Salad Recipe
take an old friend for a new spin

Mmm MMM! I love me some macaroni and cheese!

In college I could eat an entire box of the stuff in one sitting. I still can. I’d stir in a little sour cream just to make things creamier, as if that was a missing thing.

This recipe takes the tried and true mac ‘n cheese staple and dresses it up with a bit of protein and some veggie bits to make a special dish that will tickle the tastebuds.

foodie tips

❤  I’m sure the folks at Kraft would love to know that in my entire life I don’t recall if I’ve ever had any other boxed mac and cheese but theirs. There’s something to be said for a loyal stomach! I’ve made mac and cheese from scratch a few times – here’s one of my favorites if you want to enjoy hatch-chicken mac ‘n cheese. It’s out of this world.

Evil Bell Pepper

Could it be evil lives inside peppers? On my next slice I’ll definitely have an *extra* knife handy. Just in case.

❤  My dear friend Heather 1,000% percent loathes bell peppers. I don’t quite get her hatred for the lil’ green things. She said the flavor is wretched and it makes her burp.

I went online and discovered there is a following a folks who are convinced that “pepper faces” are evil. Hmm… they could be onto something. This one’s for you, Heather!

If by chance you fall into the “no-thank-you” green pepper camp, try substituting a can of Hatch peppers – fresh if you can. The smoky heat will warm your heart. And I know Heather loves hatch peppers so all should be good there.

❤  House divided: Joe and I argued whether this dish was better hot or cold. Since I’m the one writing the blog post, I kindly suggest you try it warm first; then chill any leftovers and see if you like the chilled version. Note: There won’t be any leftovers! :) Looks like I win again!Macaroni Chicken Salad Ingredients

i. ingredients

1 package | macaroni and cheese dinner
1 cup | cooked chicken, diced
| hard-boiled cage free eggs, chopped
½ cup | green pepper, chopped
½ cup | green peas, cooked
¼ cup | celery, chopped
¼ cup | radishes, sliced
3 tablespoons | onion, chopped
⅓ cup | salad dressing or mayonnaise

ii. what to do

1. Make your mac ‘n cheese dinner according to the package directions. Please don’t overcook it! Soggy pasta is right up there with wet blankets and warm beer. No thank you!

2. Transfer the mac ‘n cheese to a large bowl and combine in the next seven ingredients.

3. Stir in the salad dressing and toss gently. Consume immediately or chill, if you must. :)

Yields 6-8 servings according to the original recipe… or 1-2 servings, if you enjoy bountiful mounds of food, like me.

~ Patrick

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

A macaroni chicken salad recipe from Betty's Cook Nook

A scan of Mom’s macaroni-chicken salad recipe

 

At 5 cents a servings I’ll eat $2 worth, please. It’s the least I can do! The least.

Here in the 2nd commercial a wife is really bummed her husband is coming home for lunch. Sheesh! Maybe he should check the Mac n’ Cheese to make sure it’s not generously sprinkled with Rat Kill! 

Here we see the Mom’s family is just too busy to stop to eat dinner together. Sounds like it’s 15 minutes for dinner to be ready… and 20 minutes of spankings for all! And there’s plenty more servings of spankings to go ’round!


shrimp remoulade

A Shrimp Remoulade Recipe From Betty's Cook Nooklet’s applaud this remoulade

Prior to making this recipe, I didn’t know much about shrimp remoulade.

  • I couldn’t spell “remoulade” correctly.
  • Roots to France? No wonder I couldn’t spell it!
  • As a younger Patrick if a shrimp-like object was placed before me I would have run for the hills, arms in air. So making this recipe *and eating* the end result involved a bending of my typical seafood predispositions; I have found certain select seafood fare that I enjoy, although don’t tell that to my Tex-Mex and Italian foodie favorites.

foodie tips

❤  Shrimp tip! 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 website, which gives great detail plus 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!

❤  While shrimp remoulade is technically an appetizer, you can enjoy it with a variety of sidekicks. I can squarely picture my Mom “Betty” eating these marinated shrimp straight off a Nabisco saltine cracker. Other accents can include a bed of tender greens, jasmine rice, toasted crostini or simply by fork (I’m guilty of by fork – it was that good).

i. ingredients

½ cup + 2 tablespoons | salad oil
¼ cup | mustard
3 tablespoons | vinegar
1 teaspoon | salt
¼ teaspoon | tabasco sauce
2 tablespoons | paprika
1  | egg, hard cooked, separated into yolk and white and chopped
½ cup | celery, minced
2 tablespoons | onion, grated
2 tablespoons | fresh parsley, snipped
2 tablespoons | green pepper, minced
1 pound | shrimp, peeled, deveined, and cooked (P&D&C)

A Shrimp Remoulade Recipe From Betty's Cook Nook

ii. what to do

1. Beat the oil, mustard, vinegar, salt, Tabasco, paprika, and egg yolk with a rotary beater until thick.

2. Fold in the celery, onion, parsley, green pepper, and chopped egg white.

3. Stir in the cleaned and cooked shrimp.

4. Cover and chill in the fridge, stirring occasionally. I let my shrimp and remoulade mingle for about an hour.

Shrimply delicious!

Yields up to 4 servings, depending on the size of the shrimp and how you’re serving it (appetizer or main course).

~ Patrick

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

Shrimp Remoulade Recipe From Betty's Cook Nook

A scan of Mom’s original Shrimp Remoulade recipe!

 

Let’s enjoy some vintage cracker commercials!

Who knows how many sleeves of crackers I’ve polished off in my lifetime. Now we can enjoy a nod to crackers throughout the years!


cheese crackers

A Cheese Cracker Recipe From Betty's Cook Nook
cheese, glorious cheese!

What would life be without the creamy, gooey deliciousness of cheese?

A ho-hum, dud of a day, that’s what! Grilled cheese sandwiches would be “just toast.” Macaroni and cheese would be macaroni without the sunshine [ insert sad face here ]. Pizza and lasagna? I shutter to think what the absence of mozzarella and ricotta would mean to these dishes!

Just thinking about cheese makes me want to strap on some dancing shoes, grab a top hat, and bust out a few bars and moves to this all-time favorite jingle that would light up eyes and the commercial breaks between television shows of the 1980s:

So the magic ingredient of these crackers is none other than CHEESE! I hope you enjoy this crispy, crunchy, cheddary treat that will brighten any gathering.

foodie tips

  I experimented with forming 1″ balls with my cookie dough scoop and the crackers were large and great. I realized I was blazing through the dough and reduced the size a bit by using a heaping ½ tablespoon of the dough. The end result was more of a bite-sized cracker, which means the more you can make, the more you can eat!

  Don’t be afraid to add the cayenne; it adds a subtle warm note to the cracker and makes everything seem all the better.

A Cheese Cracker Recipe From Betty's Cook Nook

i. ingredients

1 ½ cups | flour, sifted
½ teaspoon | salt
1 tablespoon | fresh chives, chopped
½ teaspoon | red pepper (a.k.a. cayenne pepper)
½ cup | room temperature unsalted butter (my Grandmother insisted on falfurrias brand butter)
½ pounds (~2 cups) | sharp cheddar cheese, shredded and at room temperature

A Cheese Cracker Recipe From Betty's Cook Nook

ii. what to do

1. Measure then sift the flour into a medium-sized bowl. Add the salt, chives and cayenne.
A Cheese Cracker Recipe From Betty's Cook Nook
2. In a mixing bowl cream the butter and the cheese. Add the flour mixture and mix everything well. The mixture will be coarse and grainy but should stick together in step 4 (below).
A Cheese Cracker Recipe From Betty's Cook NookA Cheese Cracker Recipe From Betty's Cook Nook
3. About this time preheat your oven to 350F.

4. Roll the dough into 1″ balls and place them on a baking sheet. Flatten the balls to 1/4″ thickness by using the bottom of a glass or another flat-bottomed object. Prick the tops with a fork.A Cheese Cracker Recipe From Betty's Cook Nook

5. Place your cookies into the oven for 12-15 minutes – do not burn!

Yields up to 5 dozen crackers, depending on the size of the cracker.

~ Patrick

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

Cheese Crackers Recipe

Hailing from December 1962, this is a scan of my Mom’s cheese cracker recipe. It found its way into her cookbook from Elizabeth Cain, who must have been one of her foodie friends.

A Cheese Cracker Recipe From Betty's Cook Nook


toasted sandwiches

Treat Time Toaster Toasted Caprese Sandwich Recipe

This is perhaps the post with the most unique blend of happenstance and foodie passion here at Betty’s Cook Nook.

Tucked in the very back of Mom’s cookbook is a tiny accordion-folded recipe booklet called “How to use your Treat-Time Toaster.” You can enjoy a scan of it below.

I had thumbed passed this booklet many times before but in late January 2017 I finally took my curiosity online to try and find out what a “Treat-Time Toaster” might actually be.

In just a few clicks I found myself at eBay where I discovered these toasters were in fact vintage grilled sandwich makers. These were the same things I remember being in our kitchen at Trailend Drive – Mom used them to fashion some of the coolest grilled cheese sandwiches ever!

Treat Time Toaster Classic Grilled Cheese Sandwich

After quickly checking with my older brothers about the whereabouts of our toasters, I sadly realized they were long, long gone.

Gone, too, was the company who made them – NuRod, Inc., based out of Monrovia California. So since I couldn’t score one of my own new Treat-Time Toasters, I found a set of two vintage toasters that I scored on eBay for about $30, including shipping.

A few days later a bountiful box arrived at my home and boy, was I excited! Soon my kitchen would be turning out delicious sandwich snacks. The possibilities were endless, thanks to the recipe booklet that contained 13 ideas for transforming mere bread into a myriad of mouthwatering delights filled with awe-inspiring ingredients like cocktail Vintage Flying Saucersausages, bologna, baked beans, raisin bread, marmalade, fried eggs and more.

Are you salivating yet?

The Treat-Time Toaster looked part flying saucer and part clamshell. Placing the toaster over campfire or stove in mere seconds you can create panini, grilled sandwiches, pocket sandwiches … anything your mind and appetite can conjure!

The toaster churns out culinary delights that remind me of those from the raclette tabletop grill, which has been a favorite kitchen accessory of mine for many years.

Treat Time Toaster Ad June 1965 Popular Science

snack attack

The adman in me appreciated reading the recipe booklet that appears to have been written by Donna Reade, who was Director of Consumer Service at Nu-Rod. I cracked a few smiles when I read passages like “You’ll find family and friends runnin’ back for more,” “Not only delicious but filling” and “M-M-M-boy!

The folks at Nu-Rod also knew a little something about target marketing back in the early 1960s. I found evidence of ads for their Treat-Time Sandwich Maker in Popular Science, Boys’ Life, Mobile Home Journal, and V.F.W. Journal.

where did it all go wrong?

So if the Treat-Time Toaster is so awesome, why did it disappear from America’s kitchens almost as fast as it arrived?!

Based on my online research Nu-Rod was in existence from 1960-1970 and then their digital footprint is no more. Perhaps they were intent on connecting the Treat-Time Toaster with men more so than women? Or perhaps the name “Treat-Time Toaster” was too innovative at the time.

Whatever the case all I know is I’m glad I’ve reconnected my appetite with this fond foodie kitchen gizmo.

foodie tips

  While supplies last you can likely find vintage Treat-Time Toasters on Ebay or similar machines like these on the web. I ordered two so that I didn’t have to share my toaster with anyone else! Hey, twice the fun!

  The ingredients list below is for the most basic – and delicious – grilled cheese sandwich. But don’t let your imagination and appetite stop here – try any of the original recipes in the Treat-Time Toaster recipe book (below)… or you let your imagination go wild. My top three favorite sandwiches are grilled cheese, PB&J, and our own creation – a grilled caprese sandwich (shown above), crafted from mozzarella, fresh basil leaves from the garden and a few slices of red tomato.

ButterKrust Bread Fresh From The Bag

i. ingredients (per serving)

2 slices | white bread (or artisan bread if you’re feeling très gourmet)
schmears | falfurrias brand butter
assorted | ingredients for your sandwich (melting cheese, crisp bacon, sliced tomato, etc.)
no-stick cooking spray or butter | to grease your toaster
(optional) to serve | your favorite condiments (ketchup, mustard, mayonnaise, honey, etc.)

Treat-Time Toaster Cookbook

Click the image for a close-up view of some of the original Treat-Time recipes!

ii. what to do

1. Butter the outside of two slices of bread and set aside. Hey, if you’re feeling adventurous you can also butter the inside, if butter complements your chosen ingredients.

2. Top one inside with your chosen ingredients, making sure to keep things mingling toward the center of the bread.

3. Butter or spray both insides of your Treat-Time Toaster to prevent sticking.Treat Time Toaster Punch It Out

4. Center and place your buttered sandwich onto the toaster and close the toaster. Squeeze tight and remove the excess bread. Latch the handle.Treat Time Toaster on da Grill

5. Hold/Place the Treat-Time Toaster over campfire or medium-fired kitchen stovetop for 1-2 minutes on each side. I used my toaster inside over a gas range. I experimented a few times to find the right combination of flame and time to deliver the perfect oozy, gooey, buttery treat.

Treat Time Toaster Classic Grilled Cheese Sandwich

Serve warm with your favorite sides!

~ Patrick

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

ButterKrust Bakery San Antonio Texas

The ButterKrust bakery way back then… I love the art deco lines!


A word about bread…

One of my favorite childhood memories happened when our elementary school (go, Northwood Unicorns) made an outing to San Antonio’s ButterKrust Bakery that graciously rested alongside 2251 Broadway Street.

I’m confident my love of carbs was born that day. In fact, every time I drove past the bakery (passenger or driver), the window somehow found itself miraculously resting so I could enjoy the waft of butter and bread while the wind whipped through my hair. Never underestimate the power of bread!

But gosh, I hope the power of ButterKrust bread outlives me, no thanks to their new owner’s shameful and shoddy company website, which looks circa 1995. More ButterKrust bakery history here.

Yup. I scored this vintage spot for you!


vegetable dip

Vegetable Dip Recipe
Dippity Do

My Cousin Julie is a fantastic host.

When there’s a gathering at her house – whether simple or grandiose – the tastiest of foods are always at the ready. It’s like Christmas for the taste buds!

Cousin Julie’s veggie dip is easy to make and doesn’t require resting. Smooth and creamy with a natural green color, this is one of my favorite flavors that reminds me of home.

foodie tips

  Leftovers store well in the fridge. However, I have it on good word that being in possession of veggie dip leftovers is actually a misdemeanor here in Texas. Just sayin’. :)

  While typically dunked by sliced veggies (see below), this dip is also good on toasted or fresh-cubed bread, corn chips… you get the idea.

  I might sneak in some minced garlic into this on my next makin’ of this mighty dip recipe. Did you know that since garlic has leaves it’s actually a vegetable and not an herb?

  I can think of many ways to enjoy this dip: On a burger, by the fire, just because, and above all else… to show others how much you care!

i. ingredients

1 cup | mayonnaise
½ cup | fresh spinach
handful | fresh parsley (we used Italian flat-leaf)
3-5 | green onions, chopped
to serve | your favorite vegetables (carrots, celery, zucchini, peppers, radishes, etc.)

How To Make Vegetable Dip

ii. what to do

1. Place all ingredients in a blender or food processor. Blend until smooth.

2. Transfer the dip to a serving bowl and you’re ready to let ‘er rip.

3. Dip to your heart’s content!

A Vegetable Dip Recipe From Betty's Cook Nook

Vegetable Dip Recipe

A Scan Of Mom’s Original Recipe

In my blog posts I typically include a nod to yesteryear. Let’s celebrate this time-honored dip with a flashback to some “Dippity Do” commercials from the ’60s, ’70s and ’80s. Enjoy!

~ Patrick

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


parmesan dressing

Parmesan Dressing RecipeA Tale of Two Dishes

When I first picked this recipe from Mom’s cookbook, I thought I’d be making a creamy salad dressing chock-full of grated parmesan.

I was so very wrong!

A few minutes into the prep for this recipe and I knew to set my salad aside.

I was making dressing. Or was it stuffing?

Turns out I wasn’t sure the differences of either.

I grew up loving me some Stove Top Stuffing. Not that my Mom “Betty” regularly made it – I did. My love for stuffing started and swelled during my college years and since I’ve polished off more than a few boxes of the stuff like it was a main course … and a dessert.

A Foodie War Rages On

After a little bit of online research I was left even more conflicted about the differences between dressing and stuffing.

Some posts I found noted that the only difference was whether you prepared and served the dish from inside a bird (hence stuffing) vs. from the side of the bird (or dressing).

Another post said it was due to differences in dialect as in the south dressing was a more “genteel” way of referring to stuffing. Reading this made me feel like I time-warped back into a scene from Gone With The Wind.

Others posts pointed to stuffing being super moist and dressing more like a special combination of sticky-pillowy soft with a hint of crisp – this is the style I am used to.

Stuffing vs. Dressing - What's the Difference?All I know is based on this Butterball survey, the various regions of the country do have differences in preference. No wonder my confusion! As a Texan, I live in a region where the popularity of “stuffing” vs. “dressing” is an arm-wrestle more evenly matched than anywhere else in the nation! Heck, even in this Paul Deen video, the Southern Queen of Comfort Food herself uses the terms interchangeably… yet her end result looks more like porridge than what I’m used to. Heck, y’all, if Rachael Ray was weighing-in here, she’d probably call this dish “druffing,” as she’s known for inventing words that are a made-up mish-mash of food itself!

So, what does your family call it?

I simply call it “get in my belly!” And just like the war over chili with or without beans, I’ll leave it to you to make and enjoy the very best of your favorite recipes!

foodie tips

  A word about parsley … While I’m fairly certain that in the good ol’ days any reference to parsley implied the curly-leaf kind, today I’m a lover of Italian flat-leaf parsley because I find it less “grassy” and “scratchy” on my palate. The good news is you can pick whichever variety you like!

  Step 3 below is optional, but I tried the dressing before and after and preferred the dressing with a slight toasting.

i. ingredients

1 large | white onion, chopped
4 tablespoons | vegetable oil
3 cups | soft bread crumbs
½ cup | parmesan cheese, grated
½ cup | fresh parsley, chopped (Italian flat leaf suggested)
2 tablespoons | hot water
Parmesan Dressing Recipe from Betty's Cook Nook

ii. what to do

1. In a medium pan over medium-high heat, sauté the onions.

2. Add the onions to all the other ingredients and mix well.

3. This step is extra (from me)… I transferred my dressing into a 350°F preheated oven for about 5-7 minutes to toast it up a bit. I added a bit more freshly grated parmesan on top to give it a little punch.

Enjoy!

~ Patrick

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

Parmesan Dressing Recipe

Parmesan Dressing Recipe

A Scan Of Mom’s Original Parmesan Dressing Recipe Card

A few more vintage Stove Top commercials from me to you!

NPR Kitchen Set~ ~ ~

Stove Top Stuffing: Creepy, Remarkable, or Somewhere in Between?!

Listen to this NPR spot about the origin of Stove Top Stuffing and its creator, Ruth Siems.

After listening to this I gained a greater appreciation for the culinary convenience of Stove Top Stuffing as well as the time-tested art of conventional stuffing!

~ ~ ~


quiche lorraine

A Quiche Lorraine Recipe From Betty's Cook Nook
Quiche Masterpiece

I love when I get a little history lesson along with a recipe. It’s like two treats in one! Found along with this recipe my Mom clipped from The San Antonio Express-News in 1970 the article tells an interesting story about this recipe’s creator, Ester MacMillan.

Ester helped introduce quiche to foodies near and far after it arrived at the 1968 World’s Fair dubbed “HemisFair” that was held in San Antonio. What a sight that must have been when the Tower of the Americas – an observation tower more than 600 feet tall complete with a spinning 360° top – debuted at the expo! You can read more about Ester and her story about the origin of quiche via the original recipe scan I scored from my Mom’s cookbook below. A postcard from HemisFair 1968, San Antonio, Texas

As a child I remember my Mom, “Betty,” talking about Quiche Lorraine and a few decades later (ahem, just a few) this was the first time I made it. I absolutely loved it! I found the recipe extremely forgiving, meaning you can adapt it to your liking by adjusting the ingredients you introduce into the custard.

Perfect for a brunch-time gathering or  a couch-side treat this recipe scored a well-deserved spot in “The Best Of The Best Recipes” category (at right) … as well as my heart.

I’ve discovered more than one quiche recipe in Mom’s cookbook so I’ll be trying other versions soon and will share them here at Betty’s Cook Nook.

foodie tips

  “Blind baking.” I had never heard of it before until my friend and colleague Suzanne told me about it when I commented that I longed for a crispier quiche crust. Essentially all you do is pre-bake the crust a few minutes before filling it; doing so will help give it more “fluff.” I’ll give blind baking a try on the next making of this dish. And there will be a next time.

  I may have “accidentally” used a teeny bit more meat than the recipe suggests. In fact, Ester called for bacon or ham. A lover of both, I used bacon and ham. #Carnivore. This recipe presumes you will follow suit and use both. I scored some peppered ham at my local HEB and I loved the extra peppery kick.

  After reading the recipe below if you want to learn more about NIOSA and score some of the festival’s recipes, click this link and enjoy!

Quiche Lorraine Ingredients

i. ingredients

9 inch | pie crust
¼ pound | bacon or ham (or both)
1 ½ cup | gruyere or aged cheddar, grated (I used gruyere)
| cage free eggs
1 cup | cream, half and half or undiluted evaporated milk
½ teaspoon | salt
dash | white pepper
dash | nutmeg, grated
1 teaspoon | dried onion
dash | cayenne pepper

ii. what to do

0. Preheat your oven to 400°F. That was easy, right?

1. Line a 9-inch pie pan or fluted quiche pan with pie crust. If you choose, blind bake the doughy crust (per above) and set aside.

2. Cook until crisp the bacon – and or – lightly brown the ham. Set the dynamic duo aside to cool off a bit.A Quiche Lorraine Recipe From Betty's Cook Nook

3. Place your grated cheese (yum, cheese!) in the bottom of your pastry-lined pie pan. Over that, sprinkle your meats.

4. In a medium-sized bowl beat the eggs. Add the cream and the four seasonings and beat a little longer until everything is well-mingled. Pour this egg mixture over the cheese-meat medley.A Quiche Lorraine Recipe From Betty's Cook Nook

5. Bake for about 30 minutes or until crust is golden and custard is set. Remove from oven and cool a bit to lukewarm and serve.

Yield: About 8 servings. Enjoy!

~ Patrick

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

 

A Quiche Lorraine Recipe From Betty's Cook Nook

A Quiche Lorraine Recipe From Betty's Cook Nook

A scan of Mom’s recipe for Quiche Lorraine. Click to read the interesting story!

Watch this interesting video series about HemisFair 1968! I learned much about my hometown city!