picadillo, part ii

Picadillo Recipe From Bettys Cook NookThe Big Deal About Picadillo

In 2014 I posted this original picadillo recipe which remains a family favorite. This recipe makes a welcomed “second spin” on the original via my main squeeze: the puffy taco.

I routinely obsess about eating my favorite puffy tacos from my childhood chomping grounds of San Antonio’s Teka Molino where my Mom “Betty” grew up eating bean rolls for a nickel. She was barely 3 years old when “Tekas” opened in 1937!

This week while I was catching up with my Cousin Jennifer about newsworthy topics like puffy tacos she confirmed that the usual beef mixture inside the Teka puffy taco is in fact picadillo, which is anything but “just” ground beef! The flavors are unmistakably from south of the border and make a signature part of the best puffy tacos you’re likely to encounter.

My favorite part about picadillo are the small potatoes that are married with green bell peppers and the seasoned meat. Some describe picadillo as a ground beef hash and I’ve been known to eat it straight from the skillet with a spoon and a smile.

Give this dish a whirl and I think you’ll love it!

Foodie Tips

❤  Picadillo is one of those rare finds that makes exceptional leftovers. Enjoy it atop: 1) Nachos; 2) Warm, crusty bread; 3) Chalupas; 4) White or corn taco shells; 5) A baked potato; 6) Feeling adventurous? Make picadillo and baked eggs! To do so just reheat the picadillo in a skillet or microwave. Transfer the picadillo to a skillet and make a small well (indentation) for each cracked egg to rest in. Bake everything at 350°F for 13-15 minutes. You’ll want the egg yolks to finish a tad “runny,” – not hard boiled. This makes it a delicious way to start the day!

❤  In case you missed it don’t forget to enjoy this picadillo inside a puffy taco. Puffies aren’t necessarily easy to make the first time but after our second attempt I declared Joe a pro.

❤  Never heard of a puffy taco? Learn more about its history here!

i. Time

Total prep: About 30 minutes.

Picadillo and Baked Eggs

Picadillo and Baked Eggs. 100% delicious!

ii. Ingredients

1 tablespoon  |  oil (we prefer vegetable, canola or avocado)
1 pound  |  ground beef
½  |  onion, diced
½  |  green bell pepper, diced
1 medium  |  russet potato, chopped into ¼ – ½ inch squares
10-ounce can  |  diced tomatoes and chilies (a.k.a. RO*TEL), with the juice
8-ounce can  |  tomato sauce
2 tablespoons  |  taco seasoning
1 teaspoon  |  cumin
2 tablespoons   |  minced garlic
to taste  |  salt and pepper

iii. What To Do

1. In a medium-sized skillet over medium heat, add the oil and ground beef, break-up the beef with a spoon or spatula for a couple of minutes while sautéing.

2. Add the chopped onions and bell pepper and sauté another minute or two.

3. Add the potatoes and give things a stir.

4. Add the rest of the picadillo ingredients (diced tomatoes, tomato sauce, taco seasoning, cumin, tomatoes and minced garlic).

5. Add salt and pepper to taste.

6. Cover and simmer, stirring occasionally, for about 25 minutes. While things are simmering you can move to making your puffy tacos with this recipe or… when the picadillo is done, remove from heat, leaving covered to keep warm. You’ll know it’s done when the potatoes are soft, but not mushy.

I hope you enjoy this dish as much as we do!

~ Patrick

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

Puffy Taco Recipe

If you’re reading this you must be interested in puffy tacos, pictured here with picadillo!


fried rice

The Best Fried Rice RecipeA Rice Surprise

This fried rice recipe didn’t seem much of a recipe at all.

There were just a few ingredients listed on Mom’s recipe card (below) and there were no measurements. Seriously?

Well I was shocked when Joe made the fried rice seemingly out of nowhere. It was absolutely the best fried rice I’ve ever had and he made it at home using my Mom “Betty’s” recipe as a guidepost!

After all these years… I’m glad there looks to be what is a dash of a soy sauce stain on Mom’s recipe card.

Foodie Tips

❤  This dish loves seemingly day old, dry seemingly unusable rice. This recipe will bring the rice back to life in a delicious way! Joe will make a fresh batch of rice in our Zojirushi rice maker then refrigerate it so it gets nice and dry.

❤  A bit about peas and carrots. We keep the frozen bagged stuff on hand at all times and these are super easy to add to the fried rice. Plus these add a nice pop of color!

❤  If you haven’t heard the term “soft scrambled eggs,” they’re just a little under cooked or taken “just to the shiny” and a bit wet look. To some, soft scrambled is the preferred way to eat them. In this recipe they’ll finish cooking in the rice.

❤  Winner Winner! Joe’s extra spin on this recipe included 3 cage free eggs and 1 tablespoon each of fresh minced ginger, garlic, soy sauce and hoisin sauce. OMG.

i. Time

Total prep: About 20 minutes.

ii. Ingredients

|  cage free eggs
1 pound  |  meat (pork, chicken, beef)
2-3 tablespoons  |  vegetable oil
at least 2-3 cups  |  cooked, cold rice (we prefer white, basmati and jasmine rices) follow the package instructions
2-4 tablespoons  soy sauce
1-2 cups  peas and carrots (frozen or fresh), optional
lots o’  |  green onions, sliced
to taste  |  kosher salt
to taste  |  fresh cracked black pepper
optional  |  sesame seeds, toasted

Fried Rice Recipe

iii. What To Do

1. In a large pan over medium-low heat soft scramble the eggs and set them aside to rest.

2. In the same pan sauté the meat in oil. Joe used some thinly sliced pork and it was tender and delicious!

3. Add the the cooked rice. Stir/sauté everything until nice and brown.

4. Season with the soy sauce and continue stirring. Hungry yet?

5. Add the peas and carrots then the green onions.

6. Toss on some salt and a few fresh cracks of black pepper. Sprinkle with some sesame seeds and you’re done!

~ Patrick

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

Yum Yum Fried RiceFried Rice Recipe Bettys Cook Nook


mrs. copple’s banana bread

Mrs. Copples Banana Bread RecipeBreadwinners

Back in 2012 I posted this banana nut loaf cake recipe (which is really just banana bread, disguised with the “loaf” part). It has remained a family favorite to this day and I look forward to making muffins out of my Aunt’s recipe on our next go.

My friend Suzanne will be delighted to hear that Mrs. Copple’s banana bread recipe doesn’t call for nuts (shorthand for pecans, here in Texas). She and I continuously arm wrestle over whether banana bread should or should not have nuts and since I’m the fingers behind this post we know that “with nuts” wins. Yay me! But I will admit – this banana bread packs a great taste. Even if the nuts were forgotten! 🤠

Regardless of nuts and butter (or no nuts and margarine), I think we can agree we’re “breadwinners” when we enjoy a baked banana slice of home sweet home.

Foodie Tips

❤  You won’t see a bread picture in this post. Why? We decided to gift some of this sweetness to neighbors and thought muffins would be more portable than slices of bread. This recipe yielded 6 large (jumbo) muffins and 12 mini muffins (yielding 18 in total). For the large muffins you’ll cook about 25 minutes at 350°F; the minis were ready in 15 minutes.

❤  In addition to arm wrestling over nuts or no nuts, you can add butter vs. margarine to the list! We used butter in this recipe vs. margarine. Sorry, Mrs. Copple! During the 2020 COVID-19 lockdown all we stock is unsalted butter so that’s what we used. There are some culinary differences between butter and margarine that you might want to read more about in this post.

❤  I thought it interesting lemon juice was called for to prevent turning the bananas brown (the bananas wouldn’t be sitting out for a long period of time). But I’m not willing to risk a brown banana bread so in the lemon juice went!

❤  To serve, my favorite way to enjoy a bread or muffin is “toasty warm” with a smear of plain Philadelphia Whipped Cream Cheese on top! There’s nothing better!

banana bread mini muffins

i. Time

Total prep: About 40-75 minutes (depending on whether you make mini muffins or bread)

ii. Ingredients

1 stick  |  margarine or unsalted butter (my Grandmother “Nanny” always insisted on Falfurrias brand butter)
1 cup  |  sugar
|  cage free eggs, at room temperature
1 teaspoon  |  baking soda
1 teaspoon  |  baking powder
1 teaspoon  |  salt
2 cups  |  flour, sifted
|  bananas
a tad  |  fresh lemon juice

the best banana bread muffins

iii. What To Do

1. In a mixing bowl cream the margarine (or butter) and sugar together.

2. Add the room temperature eggs and beat well.

3. In a separate bowl add the baking soda, baking powder, and salt to the flour.

4. Mash the bananas and sprinkle them lightly with a squeeze or two of fresh lemon juice to keep them from turning brown.

5. Mix together the flour mixture and the creamed butter/sugar mixture.

6. With a spatula hand mix-in the bananas and your banana batter is ready!

7. Decide whether or not you’re making bread or muffins. Prepare your chosen baking pan (we used nonstick spray) and fill ¾ full.

8. Bake for 50-60 minutes for the bread; about 25 minutes for jumbo-sized muffins; or 15 minutes for the mini muffins… all until an inserted toothpick comes out clean.

~ Patrick

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

A Scan Of My Mom “Betty’s” Coveted Banana Bread Recipe (in her handwriting)


lela’s grits

True Grits

Grits were born in the 16th century thanks to the Muskogee Native American tribe of Tennessee, Alabama, and Georgia.

Flash forward 400-ish years later and we’re still enjoying cornmeal that’s often served with a seemingly endless assortment of sweet and savory sidekicks.

Because grits don’t have much flavor all by themselves, they are super versatile adopting the taste of their foodie sidekicks like bacon, cheese, onions, shrimp, sausage and more. Butter is a given! I’ve included some ingredient options below, although Lela’s original recipe just called for garlic cheese. Sometimes the simple foods provide the greatest comfort!

My orientation to grits was via the 1970s greasy spoon diner sitcom Alice. I spent many hours watching Flo Castleberry find a delightfully southern and spunky way of telling people to “Kiss my grits!” Here’s a video compilation of some of her sassiest moments:

Truth be told – one bite in and you may just kiss these grits. I enjoyed reminiscing over this dish and hope you enjoy it as much as I did!

Foodie Tips

❤  Garlic cheese roll? Yeah, you won’t likely readily find it at the grocery store. This good ol’ classic has been discontinued by Kraft but you can score a way to make your own Garlic Cheese Roll at home with this Betty’s Cook Nook recipe (scroll to the bottom for the bonus cheese roll recipe).

❤  This pimiento cheese recipe tastes great in lieu of the garlic cheese roll.

❤  I discovered a recent Southern Living magazine article with some ingredient options to enjoy grits three unique ways: Option 1: Scrambled eggs, cubed ham, shredded cheddar cheese, halved cherry tomatoes, and chopped fresh chives. Option 2: Fried egg, cubed chorizo, cubed avocado, crumbled queso fresco (fresh Mexican cheese), and hot sauce. Option 3: Poached egg, crumbled bacon, sautéed spinach, and shaved Parmesan cheese.

i. Time

Total prep: About 25 minutes

ii. Ingredients

3 cups  |  boiling water
1 cup  |  grits
to taste  |  salt
1 roll  |  garlic cheese roll
1 stick  |  unsalted butter (my Grandmother always insisted on Falfurrias brand butter)
|  cage free eggs
to serve  |  cheddar cheese, shredded
to garnish  |  bacon, crumbled (optional)
to garnish  |  green onions, sliced (optional)

iii. What To Do

1. In a saucepan bring the water to a boil.

2. Slowly stir the grits into the boiling water. Reduce heat to medium-low and cover. Cook, stirring occasionally for 4-5 minutes until thickened.

3. Add the salt, garlic cheese, butter and eggs and continue cooking until everything melts, about 2-3 minutes. The cheese should cool the grits a bit – you’ll want to make sure you don’t scramble your eggs!

Optional step: We transferred the grits into a buttered casserole dish, topped the grits with the shredded cheddar cheese and baked it at 350°F for 10 minutes to give the grits a cheesy crust up top.

4. To serve (if using): Sprinkle the bacon and sliced green onions on top and enjoy!

~ Patrick

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

A Scan Of Mom’s Original Grits Recipe Card

Who is Lela?

When I was growing up Lela Swinny lived at 3006 Northridge in San Antonio just 2 doors around the corner from my family’s home at 2927 Trailend.

The Swinny family was a delightful bunch of folks and my family spent almost as much time at their house as our own so naturally “fooding” was a part of the times our two families shared.

Mom’s dear friend “Lela” taught me many things ~ the joy of laughing, how to swim in their awesome pool, and how to cook a memorable breakfast treat called “Egg In A Nest,” which is also posted here at Betty’s Cook Nook.

True family fact: Back in the 1970s Lela was throwing out an old desk that caught my Mom’s eye. A coat of red paint later and it was a cornerstone in my brother Tim’s red white and blue bedroom (it was around the time of our Country’s Bicentennial celebration so red white and blue was extra hot). In the 1990s I painted the desk black and it’s the desk where I author this cooking blog to this day, proving that Lela is still with us, heart and soul!

You’ll find a picture of Lela and me in the “old family photos” tab and you can search for her by name to connect with more of her spirited recipes here at Betty’s Cook Nook.

Cheers to two great friends – my Mom Betty and Lela!


spinach crepes with ham sauce

Spinach Crepes with Ham SauceCrepes Of Great

Whether they’re sweet or savory, crepes have always intrigued and intimidated me.

I’m always afraid I can’t keep them in tact (no crepe skills) which is likely why only recently I found the encouragement to make them later in life. Thanks to this recipe my partner Joe showed me firsthand that crepes are actually doable without a fancy crepe pan or cooking classes!

Crepes originate from Western France and they are celebrated every February 2nd during e jour des crêpes or “the day of the crepe.”

Growing up I don’t remember eating these crepes with ham sauce but I do remember dreaming about every kid’s treasured hammy story “Green Eggs and Ham.” You can enjoy a video short of that below.

This recipe hails from my Cousin Julie’s kitchen and I’m pegging it at circa 1970s or 80s. Julie wrote the recipe on her special stationery to my Mom “Betty,” and I’ve included a scan of the original below!

Foodie Tips

❤  If you’re fast-tracking this recipe while the crepe batter is chilling in the fridge you can continue on to prepare the filling and ham sauce. Or you can enjoy a mimosa and some conversation with your friends and family while the party crescendoes.

❤  Depending on the size of your pour you may have some leftover crepes. You can refrigerate them to enjoy a day or two later or… we froze a few of ours by placing a sheet of waxed paper between each crepe then placing the stack in an air tight, freezer-safe bag.

i. Time

Total prep: About 90-120 minutes (including 1 hour for the crepe batter to chill)

ii. Ingredients

for the crepes:
1 cup  |  flour, sifted
½ teaspoon  |  baking powder
¼ – ½ teaspoon  |  salt
|  cage free eggs
1 cup  |  milk
¼ teaspoon  |  nutmeg

for the filling:
1 cup  |  onion, chopped
2 tablespoons  |  unsalted butter (give Falfurrias brand a try per my Grandmother “Nanny”)
10 ounce package  |  frozen spinach, thawed
1 cup  |  swiss cheese, diced
2 teaspoons  |  dijon mustard
¼ teaspoon  |  salt
¼ teaspoon  |  nutmeg

for the ham sauce:
2 tablespoons  |  Mmmmmore unsalted butter
2 tablespoons  |  flour
¼ teaspoon  |  salt
1 cup  |  milk
½ cup  |  half and half
2 teaspoons  |  dijon mustard
1 ½ cups (about ½ pound)  |  ham, cooked and diced
to garnish  |  green onions, chopped (optional)

iii. What To Do

Prepare The Crepes: 1) Combine by hand the flour, baking powder, and salt in a medium-sized bowl and set aside. 2) In a separate bowl beat the eggs and milk together then add to the flour mixture. 3) Refrigerate 1 hour or overnight, if you’re preparing this ahead of time. 4) Over medium-low heat (we used gas) melt some butter in a flat pan or crepe pan. 5) Pour 3 tablespoons of the batter all at once into the heated pan and let it sit a few seconds. Carefully rotate, flip and cool a bit more on the second side. Transfer the crepe onto a plate until ready to use. Continue cooking and stacking until you’ll all out of batter, making about 12 crepes. If you’re lucky the crepes will turn out something like this:

Prepare The Filling: 1) In a larger pan over medium-high heat, sauté the onion in butter. 2) Add the spinach and cook until the moisture evaporates. 3) Stir in the swiss cheese, mustard, salt and nutmeg. 4) Preheat your oven to 350°F. 5) Fill the crepes using ¼ cup of the filling for each, roll ’em up, and arrange them in a lightly buttered casserole dish. You can place them in a chafing dish if you’re serving right away.

spinach and ham crepes from bettys cook nook

Prepare The Ham Sauce: 1) In your crepe pan, melt butter and stir in the flour and salt. 2) Add the milk, half and half and the mustard. 3) Cook, stirring constantly until thickened. 4) Fold in the diced ham and heat until warm. 5) Pour the ham sauce over the crepes and “warm up the whole business at once in the oven” as Julie wrote below, about 10-15 minutes or heat in the chafing dish (per above).

We sprinkled some chopped green onions on top to serve (optional).

Enjoy!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
spinach crepes and ham sauce

Julie's Spinach Crepes with Ham Sauce Recipe

Who is “Julie Mueller”

Julie is more than my 1st Cousin; she has been like my 2nd Mom. Julie had a heart bigger than Texas and I can still hear her signature “infectious” laugh which would instantly brighten any room.

Julie was known for having the impeccable skill of a master entertainer and with that the tastiest of foods were always to be enjoyed by all! I always thought of Julie as my very own Martha Stewart as she was crafty well beyond the kitchen across mediums like needlepoint, painting, furniture restoration and being a wonderful decorator and story teller. Whether by design or accident, Julie taught me to never underestimate the loving power and influence of a Cousin!

You’ll find several of Julie’s recipes, photos, and stories here at Betty’s Cook Nook. Her memory lives on in those who knew her and I’m happy to share some of her favorite foods with you.


helen corbitt’s quiche lorraine

Helen Corbitt's Quiche LorraineChampagne & Lorraine

When I first met this recipe’s name I presumed Helen Corbitt was one of my Mom’s dear friends. Like many of the old recipes that found their way into my Mom’s cookbook they were often penned with a name giving a clue linking us back to the the recipe’s origin.Joskes Department Store PostcardA few curious clicks later I stumbled upon this Texas Monthly article from December 1999 (the turn of our century) that revealed who Helen was – her connection to Texas and to food. With culinary ties to the University of Texas, the Houston Country Club, Joske’s Department Store, the Driskill Hotel, and Neiman Marcus, Helen’s craft touched the hearts of many. While she may not have loved Texas from the start, the people of our great state eventually won her heart. So we can tip our hat to her for staying here and pioneering the way for better days. Helen earned the title “Tastemaker of the Century,” undoubtedly an honor for any foodie who loves cuisine and sharing it with others.

I know my Mom “Betty” loved quiche because I’ve found a handful of eggy recipes in her cookbook. I love how simple quiche is to prepare and share… and how changing 1 or 2 ingredients can magically transform the taste.

Let’s enjoy a slice of the good life and raise a toast to our “forefoodies”
~ Cling Cling / Cheers!  🍾 🍾 🍾 🍾 🍾

Helen Corbitt's Quiche Lorraine
Foodie Tips

❤  “Light cream” always trips me up. I look for it at the grocery store and often shake my fist at the sky when I cannot find it. Sometimes called “coffee cream” or “table cream,” light cream is a tad bit higher in fat than half-and-half. So what. Who cares?

❤  While I slightly overbaked the crust, the quiche itself turned out great! Try using a silicon pie crust shield to help prevent your dough from burning. I shudder to think what my quiche would have looked like without it. #charcoal? :)

Helen Corbitt's Quiche Lorraine

❤  I hope to become an “aficionado” at the meat counter soon. When I read “thin sliced” ham I guessed it was a thickness of 2. On the next go of this recipe I’ll try a 1.

❤  My Mom loved quiche. And if you’re still reading this post I’m guessing you do, too! Check out this recipe where I wax on about the origins of quiche and its relationship to my hometown, San Antonio.

Helen Corbitt's Quiche Lorraine Swiss Cheese

i. Time

Total prep: About 40 minutes.

ii. Ingredients

8 inch | pie crust
4 slices | bacon, crisped and chopped
4 | thin slices of onion, sautéed
8 | paper thin slices of ham, shredded
8 | paper thin slices of swiss cheese, sliced
3 | cage free eggs
¼ teaspoon | dry mustard
1 cup | light cream, heated
a dash | nutmeg
Helen Corbitt's Quiche Lorraine Onions

iii. What to do

1. Prepare the pie crust according to the instructions. Mom wrote hers was baked at 450°F for about 10 minutes.

2. Sprinkle the bacon and onion over the pie crust. Add ½ of the ham then top with 4 slices of the cheese. Wait – we’re not done! This is Texas! Repeat the layering again – add the rest of the ham and the last 4 slices of cheese.

3. Beat the egg and mustard. Add the heated light cream and continue beating. Pour the egg mixture over the layers of ham and cheese. Let things “stand” for 10 minutes. Is your stomach growling yet?

4. Sprinkle a tiny bit of nutmeg on top of the quiche then bake it at 350°F until this custard is set (about 15-20 minutes).

Helen Corbitt's Quiche Lorraine

Serves: One to a few, depending on your ability to resist deliciousness.

~ Patrick

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

In Case You Missed It…

Honored in 1999 as “Tastemaker of the Century” by Texas Monthly Magazine, Helen Corbitt may have not have loved Texas as much as those who were born here but she became enchanted with the unique blend of Texans and their love for food. If the stories I’ve read are true (and I bet they are), Helen had a lot to do with the culinary cultivation of our state introducing our fore-parents to artichokes, raspberries, soufflés, Texas Caviar, and surprising creations limited only by the stars.

I don’t know if my Mom, Betty, knew Helen. But I know they shared the love of great food… so Helen is as much a family member as one can wish for.

With the love of food, all things are possible. ###

 


biscuits

A Biscuit Recipe From Betty's Cook Nook

Two Birds. One Biscuit.

I love it when you can enjoy two great things from one! Like:

  • Two tasty recipes that are born from one simple ingredient.
  • A history lesson served with a delicious slice of quiche lorraine.
  • And this biscuit recipe – a fast way to make some homemade biscuits that are infused with the taste of beer. Why just drink a beer when you can eat one, too! Read more about cooking with beer!

foodie tips

  If you don’t want a hint of sweet in your biscuits you can dial back on the sugar to 1 tablespoon… or none. But as Joe taught me… “It’s not nice to fool with Betty’s Cook Nook!” You can always adjust after you make *and try* a recipe the first time.

  Use your favorite flavor of beer. I used what I had in my refrigerator’s drink drawer which was Modelo Especial. My Mom “Betty” would have Pearl Light handy. And my Dad would be alongside to share a Budweiser with you. Thirsting for more beer? Enjoy some vintage beer commercials below!

  I brushed some melted Falfurrias butter on my biscuits and gave them a slight sprinkle of garlic salt. For a second round of biscuits I added a handful of cheddar cheese and they tasted great! The cheesy biscuit pic is below.

A Biscuit Recipe From Betty's Cook Nook

Cooking with your fur babies makes everything better. Shown here is my amazing Chesapeake Bay Retriever, “Lucca.”
He has his eyes on the prize!

i. ingredients

2 cups | bisquick
2 tablespoons | sugar
½ can | beer
optional: to serve | butter
optional: to serve | dash of garlic salt
optional: ½ – 1 cup | cheddar cheese, grated

How to make homemade biscuits

Using a cookie scoop makes biscuit-making a snap!

Homemade Biscuits Recipe

A scan of Mom’s original biscuit recipe!

ii. what to do

0. Preheat your oven to 450°F.

1. In a medium-sized bowl add the bisquick, sugar and beer. Mix with a rubber spatula or wooden spoon until well combined.

2. Drop by rounded tablespoons onto a prepared cookie sheet.

I used a cookie dough scoop to keep things consistent in size. If you want your biscuits a little taller than they are wide you can also scoop the batter into a prepared muffin tin (sprayed with Pam baking spray)

3. Bake the biscuits for 8-10 minutes or until golden brown. Serve immediately alongside your favorite breakfast spread.

Yields: About 10 biscuits!

~ Patrick

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

 

Biscuits with Cheese

Everything’s betta’ with chedda’!

 


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!


green chilies casserole

green chilies cassrole

A Great Side Or Main Dish

How can you create anything but success with a recipe that calls for an entire pound of cheese?

This is a tasty dish that’s easy to prepare and even easier to eat. It’s great as an entrée or main dish depending on the size of the helping and what time of day you’re eating it.

This Casserole? Olé! Olé!

i. ingredients

2 4 ounce cans | whole green chilies
½ pound | cheddar cheese, grated
| cage free eggs
1 tablespoon | flour
12 ounce canevaporated milk
½ pound | monterrey jack cheese, grated
8 ounce can | tomato sauce
to garnish | tortilla chips, crumbled

ii. what to dolining the chilies in the bottom of the casserole dish

0. Preheat oven to 400°F.

1. Split the green chilies and remove the seeds (if any).

2. Butter the bottom of a 9″ x 9″ casserole dish and layer the chilies in the bottom. Cover the chilies with the cheddar cheese and set aside.

3. In a medium-sized bowl beat the eggs, flour and evaporated milk. Pour the mixture over the chilies and cheese and place the casserole in the oven for 30 minutes.

the cheddar cheese swimming in milk4. Remove the casserole from the oven and top it with the monterrey jack cheese. Pour on the tomato sauce. Return to oven and bake for 15 minutes.

5. Remove from oven and set aside for a few minutes to rest. Cut, plate and enjoy!

Serves: 4-6

foodie tips ~

  Although the original recipe didn’t call for it, after my first helping I decided that a little crunch would be a nice contrast. So I crumbled some tortilla chips onto my plate before serving.

  Something tells me a dollop of sour cream would be good on top of a slice of this casserole. That “something” is my belly talking to me and I’ll try it when I heat-up the leftovers. (Simmer down, belly).

~ ~ ~

Who is “Mary Stephenson?”

We Kikers lived at 2927 Trailend Drive and Mary was the mother of the family living next door to us.

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

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.

a scan of the original green chilies casserole recipe


banana nut loaf cake

The Finished Piece ~ Banana Nut Loaf CakeFresh From The Family Archives!

My cousin Julie revved-up her scanner and shot me some recipes from her San Antonio kitchen last week. This tasty banana nut loaf cake recipe was one of them… and hailed from Delores’ kitchen (her handwriting is shown on the recipe below).

Julie’s mom “Delores” was Mom’s sister… and “magically,” the Kiker family always referred to her as “Sister”… and her husband, “Uncle Bill.”

Julie said: “This is another recipe I thought my Mom got from your Mom. She made it several times and then taught Jeannette how to make it. Jeannette made it probably a zillion times for her! My father just loved that banana bread ~ or at least my Mother thought he did!”

Let’s Go Bananas!

the cast of ingredients for banana nut loaf cake


i. ingredients

½ cup | butter, softened (use Falfurrias butter per my Grandmother Nanny)
1½ cup | sugaralways sift your flour, folks!
2 | cage free eggs, beaten well
3 | bananas, mashed well
½ cup | nuts, finely ground (I like pecans)
½ teaspoon | baking soda
4 tablespoons | buttermilk
1½ cups | flour
1 teaspoon | baking powder
1 teaspoon | vanilla

ii. what to do

banana nut loaf cake : batter up

0. Soften your butter. See tip below!

1. Preheat oven to 350°F.

2. In a large bowl, mix the first five ingredients.

3. Dissolve the soda in the buttermilk; add to the first five ingredients.

4. Mix the flour with the baking powder; add to the ingredients along with the vanilla and mix well.
hero shot

5. Grease the bottom of a loaf pan (roughly 8.5″ x 4.5″ x 2.75″) then line the bottom of the pan with wax paper.

6. Pour batter into baking pan and bake at 350°F for 1 hour and 15 minutes.

Foodie Tips ~

 Ahhh, softening butter. I’m usually in the heat of the moment before I realize I need room temperature butter but it’s still in the fridge! If you’re short on time and can’t wait the 30-60 minutes for your butter to soften on the countertop, here are some helpful tips for how to accelerate things. I usually cut the butter into 1/2″ slices and set them near my preheating oven and usually in about 15 minutes things are ready to roll.

This recipe was surely a family favorite ~ the measurements for how to make *three loaves* is noted in the original recipe below (see the circles)!

Julie says this recipe is a good use for almost-bad bananas.

 You can also split this into two smaller loaves. I used foil pans that were 8″ x 3-7/8″ x 2.5″ and kept one and gave one as a gift.

Who’s Jeanette? Click here and learn more about Jeanette and her famous oatmeal cookies!

Delores' Original Banana Bread Recipe

A Scan Of Mom’s Original Banana Nut Loaf Cake Recipe (a.k.a Banana Bread)

 

Banana Bread Recipe