kim’s loaded cauliflower casserole

Loaded Cauliflower Casserole RecipeCauliflower Power

This recipe comes to Betty’s Cook Nook via my Niece Kimberly.

Halloween 2018 proved to be the perfect time for Kim and her fiancé Chris to come for a visit. They were both on the keto diet, being just two months before their wedding date. Kim raved about this dish and was so excited to make and share it with us.

After tasting her loaded cauliflower casserole creation, we understood why – we could each easily devour the entire casserole! This dish reminded me so much of loaded mashed potatoes, but it’s low in carbs, the hallmark of the ketogenic diet. And it only calls for six ingredients!

I’m parking this recipe here at my Mom “Betty’s” Cook Nook because it’s a family favorite and Mom would wholeheartedly approve! Plus, now I know where to turn whenever I get a hankering for bacon, cheese, sour cream, and mayo delight.

i. Time

Total prep: About 45 minutes.

ii. Ingredients

6-8 strips | bacon, cooked and crumbled
1 large head (about 6 cups) | cauliflower, cut up into bite-sized pieces
2 cups | sharp cheddar cheese, grated
6 tablespoons | fresh chives, chopped
½ cup | mayonnaise
½ cup | sour cream

Loaded Cauliflower Casserole Recipe

Ladies And Gentlemen – Start Your Engines! CHEESE!

iii. What to do

1. Cook your bacon as you like (skillet or oven). Drain off the grease and set the bacon aside to cool.

2. Add the cauliflower into a large pot, fill it with water, and bring it to a boil over medium-high heat. Reduce the heat and simmer uncovered for 8-10 minutes. Drain the cauliflower and set it aside to cool.

3. Preheat your oven to 425°F. Now’s a good time to crumble your bacon.

How To Make Loaded Cauliflower Casserole

4. Combine 1 cup of cheddar cheese, ½ of the crumbled bacon, ½ of the chives, all the mayonnaise, sour cream, and the cauliflower. Mix well.
Loaded Cauliflower Casserole Going Into The Oven
5.
Transfer the mixture into a casserole dish and sprinkle the rest of the cheese and bacon on top.

6. Place the casserole into the oven and bake it for 15-20 minutes, until the cheese is melted.

7. Remove from the oven, sprinkle the reminder of the chives on top and serve.

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

Kim and Cauliflower

Kimberly ❤ Forever Loved

Loaded Cauliflower Casserole Recipe


chicken divan

Chicken Divan Recipe From Betty's Cook NookDivine Divan

This delicious recipe comes to my kitchen via my awesome Cousin Julie’s kitchen. Julie had the best taste in many things – art, decorating, food, and Cousins!

My Cousin Jennifer said Chicken Divan was a Sunday staple that they enjoyed quite regularly. So if you want to help create a few cherished family memories, chicken divan may be a wonderfully tasty starting place!

While the original recipe is not vintage per se it comes to our bellies via Paula Dean, so you know it’s gotta be good.

I hope you try this dish that’s been known as a classic American casserole since the 1960s. In fact, the dish has origins back much earlier to its birthplace as the signature dish of New York City’s Chatham Hotel.

“In English, the word “divan” came to mean sofa, from the council chamber’s benches. In France it meant a meeting place or great hall. It was this meaning that attracted the notice of the owners of the New York restaurant as they searched for a name that would imply continental elegance.” ~ GlutenSugarDairyFree.com

Foodie Tips

  Pull up a chair and let’s talk cheese. I try to refrain from buying bagged shredded cheese. For years I used it but as my hunger for knowing more about food intensified I realized I preferred freshly grated cheese vs. bagged cheese. I found it melted better and on closer inspection discovered bagged cheese has a coating on it that prevents clumping. Some posts I read said this dusty white coating was actually cellulose, which is made from wood pulp. I’m out.

  Is Parmesan Cheese the same thing as Parmigiano-Reggiano Cheese? You might be surprised after reading this article! And this one, too. Hint: No shaker cheese for this recipe!
Shredded Chicken For Chicken Divan
  In a flurry to get this dish made? We used shredded chicken from our grocery and it shaved some serious time time off of the food prep clock.

i. Time

Total prep: About an hour.

ii. Ingredients

2 10-ounce packages | frozen broccoli, chopped
6 cups | shredded chicken, cooked
2 10¾-ounce cans | condensed cream of mushroom soup
1 cup | mayonnaise
1 cup | sour cream
1 cup | sharp cheddar cheese, grated
1 tablespoon | fresh lemon juice
1 teaspoon | curry powder
to taste | kosher salt
to taste | fresh cracked black pepper
½ cup | dry white wine
½ cup | parmesan cheese, freshly grated
½ cup | soft bread crumbs
2 tablespoons | unsalted butter, melted (my Grandmother “Nanny” insisted on Falfurrias)
1-2 handfuls | gruyere or more sharp cheddar cheese, grated (optional and highly suggested)

iii. What to do

0. Preheat your oven to 350°F.

1. Remove the outer wrappers from the boxes of broccoli. Open one end of each box and microwave on full power for 2 minutes, or until thawed. Drain the broccoli into a strainer and add the shredded chicken and let rest.

2. In a medium-sized bowl, add the soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, salt and pepper to taste, and the wine. Whisk everything together to make a sauce. Transfer the broccoli-chicken mixture to the bowl with the sauce and gently mix things well using a spatula.

How To Make Chicken Divan

3. Place the mixture into an 11-inch x 7-inch casserole dish that’s been sprayed with vegetable oil cooking spray. Pat the Divan mixture down evenly and smooth with a spatula.

4. In a small bowl combine the parmesan, bread crumbs and butter and sprinkle this over the top of the Divan mixture.

A Chicken Divan Recipe From Betty's Cook Nook

5. Bake for about 30 to 45 minutes until bubbly. If desired, about halfway through baking remove from oven, top with cheese, and return to bake until toasty. Remove from oven let rest and serve!

Pairs well with a salad – enjoy!

~ Patrick

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

Chicken Divan With Cheese


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!


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!


eggplant parmigiana

An Eggplant Parmigiana Recipe From Betty's Cook Nook

Aubergine Supreme

Found on the same page of Mom’s cookbook as this savory pepper steak recipe is this eggplant parmigiana recipe.

We Americans often shorten words down to make them easier to pronounce:

    • When referring to cheese, “Parmigiana” (Italian origin) is shortened to simply “Parmesan”. But somehow saying “parmigiana” just makes anything made with it sound fancier … and tastier.
    • “Aubergine” (British English) is known as “Eggplant” this side of the big pond <– I’m pointing to Texas. I’d rather refer to my walls being the color of aubergine than eggplant. Any day, hands down.
    • Shaking My HeadWhen in Italy “Rome” is “Roma,” “Naples” is “Napoli” and “Florence” is Firenze.” On my first trip to Italy in 2006 I had a full on adult melt-down in the Naples train station when I thought we couldn’t purchase a ticket to Florence … only to discover a few minutes later that Firenze and Florence were the same city. Finger to forehead! Still shaking my head to this day.

While I’ve spent much of my recent adult life researching and traveling Italy, I look for ways to incorporate the Italian romance language into my everyday life as often as I can, so while the use of “eggplant parmigiana” would appear to be on the decline according to Google Ngram Viewer, I can assure you this dish will be making a repeat appearance in my kitchen … and more importantly in my belly. :)

This dish hails from southern Italy’s regions of Campania and Sicily. Layers of cheese and tomato sauce? Count me IN!

foodie tips ~

❤  While the debate over whether to salt (sweat) or not salt your eggplant rolls on, this recipe doesn’t call for it. Once your eggplant is layered between tomato and cheese, even the discriminating pallet shouldn’t notice any eggplant bitterness.

❤  Love eggplant? Check out more of Mom’s recipes here at Betty’s Cook Nook using the nav at left!

i. ingredients

2 tablespoons | unsalted butter (Falfurrias brand butter, per Betty’s Mom “Nanny” – she is my grandmother)
½ cup | onion, chopped
1 clove | garlic, crushed
1 pound | ground beef chuck
1 can (~1 pound 1 ounce) | Italian-style tomatoes, undrained
6 ounce can | tomato paste
2 teaspoons | dried oregano leaves
1 teaspoon | dried basil leaves
1 ½ teaspoons | salt
¼ teaspoon | pepper
1 cup | water
1 tablespoon | brown sugar
1 large | eggplant (about 1 pound in size)
| cage free eggs, slightly beaten
1 tablespoon | water
½ cup | dried bread crumbs
1 ¼ cups | parmesan cheese, grated
¼ cup | salad oil (vegetable oil)
8 ounces | mozzarella cheese, grated

ii. what to do

1. Melt the butter in a large skillet. Sauté the onion, garlic and beef chuck until the meat is no longer red (about 5 minutes).

2. Add the tomatoes, tomato paste, oregano, basil, salt, pepper, brown sugar and the water; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.

3. Let’s get the oven preheating to 350°F. Lightly grease a 13″ x 9″ baking dish and set aside.

4. Wash the eggplant and leave the peel on. Cut the eggplant crosswise into slices about ½” thick and set aside.

5. In a pie plate, combine the eggs and 1 tablespoon more water; mix well.

6. Are you ready to bread? On a sheet of waxed paper, combine the bread crumbs with ½ cup of the parmesan cheese and mix well. Dip the eggplant slices into the egg mixture and coat well. Then dip into the breadcrumb mixture, coating evenly.

7. In a new pan sauté the eggplant slices a few at a time in 1 tablespoon of hot oil until golden brown and crisp on both sides. Add more oil as needed.

8. Arrange half of the eggplant slices in the bottom of the prepared dish. Sprinkle with half of the remaining parmesan cheese. Top each slice with half of the mozzarella cheese; cover with half of the tomato sauce.

9. Arrange the remaining eggplant slices over the tomato sauce. Cover with the rest of the parmesan, and the tomato sauce.

10. Bake, uncovered, 20 minutes. Arrange the remaining mozzarella over the top; bake 20 minute longer, or until the cheese is melted and slightly browned.

Yields 6 servings

~ Patrick

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

Eggplant Parmigiana Recipe From Betty's Cook Nook

A scan of Mom’s original recipe clipping.


squash casserole

Squash Casserole Recipe From Betty's Cook Nook

This recipe is dedicated to the music teachers of my life. Bill Brady (drums at MacArthur High), Cliff Robertson (piano), and Miss Nance (beginning band, drums, at Garner Middle School).

Thank you for the talent and confidence you gifted me; I lean on both every day!

~      ~

The Magnificent Seven

This dish comes to Mom’s cookbook courtesy of our 1970s next door neighbor Mary Stephenson.

Mary and my Mom were the best of foodie friends; when I was a younger Patrick trading marbles they were trading recipes and sharing stories about the greatest of foods for family and friends. You can find more of Mary’s recipes here at Betty’s Cook Nook by searching for “Stephenson” in the search bar at right. I probably have more of Mary’s recipes than any other of Mom’s friends. And I’m all the better for it!

This recipe combines 7 key ingredients in 7 simple steps to make one savory, buttery casserole that makes me want to yodel from the hilltops. ← Click this link if you think I’m kidding. I’m highly confident that this dish would have made an appearance at the best-dressed Thanksgiving table. Give it a taste and you’ll see!

foodie tip ~

❤  Cooking terms decoded: Per below, “squash” had to be yellow squash, “onion” would be a white onion, “sharp cheese” would be sharp cheddar cheese, and oleo is margarine (I had to look that one up!) … but in this family we only stick with butter. Falfurrias brand butter, to be precise. Betty’s Mom (my grandmother), “Nanny” insisted on it and that is a tradition that has stuck with me through the years.

Being fooled by the term olio has me remembering a battle between the butters, so to speak. If you are too young to remember the war between butter and margarine you’ve gotta enjoy this vintage TV commercial from the 1970s where we see what happens when you fool with Mother Nature.

I’m not sure if Mother Nature needs to see the doctor or what but she seems to have “ChiffonWare” bowls of margarine confused with daisies confused with butter. Just sayin’.

PS ~ I love you Mother Nature!
Squash Casserole Recipe From Betty's Cook Nook

i. ingredients

2 pounds | squash, chopped
1 | medium onion, chopped
¼ stick | oleo (unsalted butter)
to season | a little salt and pepper
1 cup | crackers, crumbled
| cage free eggs, well beaten
1 cup | sharp cheese, grated
¼ cup | mayonnaise

for the delightful topping:
3 tablespoons | oleo (3 tablespoons? now we’re talking!)
¼ cup | crackers, crumbled

ii. what to do

1. Boil the onion and squash until tender. Drain the water then mash ’em both together.

2. Season with the butter, some salt and fresh cracked black pepper, and of course the mayo. My lips have been waiting for the mayo.

3. Add the eggs, crackers crumbs and cheese. My hips have been waiting for the cheese.

4. About now I’d rev-up the oven to 350°F.

5. To make your casserole topping, melt the additional 3 tablespoons of oleo in a skillet. Add ¼ cup of more cracker crumbs and coat them well in the butter.

6. Transfer the squash mixture into a casserole dish and sprinkle with your buttery, crumbly topping.

7. Bake for 30 minutes. Let rest but best served warm.

Yields 8 servings

A Squash Casserole Recipe From Betty's Cook Nook

A Scan Of Mom’s Original Recipe Card

Still Hungry For More Senseless Lore?

You’ve stumbled into the right cyber-place!

While “The Magnificent Seven” is a phrase I’ve heard of pretty much my entire life. I realized today I really didn’t know where it truly originated.

A couple of clicks later and I learned “The Magnificent Seven” was actually a film from 1960.

Picture 7 gunslingers comprised of a star-studded cast including Yul Brynner, Steve McQueen, and James Coburn.

A few seconds into the trailer and I instantly recognized an all-too familiar tune I played over and over in band at Garner Middle School. Even more interesting is that I read that in 2013 the movie was inducted into the U.S. National Film Registry by the Library of Congress, making this a must watch movie.

How ironic all this is. And how “sweeter” this dish is to my heart!

Cheers to 7!

~ Patrick

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

Confident

Just in case you missed it above…


savory meatballs

Savory Meatballs Recipe From Betty's Cook NookAnniversaries of the Heart

In May: This blog celebrated 5 sensationally savory years of enjoying cooking and sharing my Mom “Betty’s” recipes.

This Summer: My foodie partner in crime and I celebrated rather large birthdays, both turning 40! Um, yeah, 40!

Tomorrow: Joe and I celebrate our 12th Manniverary™. Those of you who placed bets … time to settle up! I accept cash or debit cards. Especially cash. 

This Week: My parents Betty and Louis would be celebrating 60 years in marriage on August 27th. Hats off!

Flashback 1976. I remember the moment when my Mom gave my Dad a fancy gold watch for Christmas. It was the first time I saw my Dad break into tears and it was at that moment when the bell went off in my head, ringing to the tune of “Hey, dummy, this must be true love!” Dad was so overwhelmed with his new watch and Mom had cleverly kept the secret all along. Way to go, Mom! #props

Time Flies. Yes, Really!

I remember sitting many a day in math class at MacArthur High literally counting the seconds until the school bell would ring. I would stare at my watch and wonder why the second hand took its slow-sweet time advancing to the next second, the next 5 minute mark, and so on.

These days I look at my watch and I swear it’s beating faster than ever! My eyes wish the second hand would slow down and take it easy so I could catch up and savor what just happened. With the likes of toll roads, Amazon Prime Now and lightening fast download speeds, we truly live in a New York minute – where patience has grown rice paper thin and immediacy scores expected brownie points. Did somebody say brownie?

So this anniversary weekend I asked Joe to pick out the next recipe from Mom’s cookbook for us to try; it’s this simple dish that my native Italian friends would likely laugh at because it calls for frozen peas and minute rice. But hey, we’re in a 1970s state of mind. And that’s how we roll at Betty’s Cook Nook.

Enjoy every. Single.. Minute… Of…. It!

Wait! Did somebody say roll?

foodie tips ~

❤  Ingredients. Per the original recipe below, by “onion” I’m 99.99% certain “white onion” is implied. Also, for soft bread crumbs Progresso is the way to go in my family – plain, Italian Style or Parmesan.

Let's Make Meatballs!

  Let’s make a meatballs (said with an Italian accent)! To make meatballs of uniform size I used a medium-sized cookie scooper that I scored at Bed Bath and Beyond. Great balls of firethat was lightening fast!

  The recipe doesn’t suggest any side dishes, so I will. Flashing back to the 1970s we would likely accompanied these meatballs with a tossed salad. And some bread. Oh yeah, never forget the bread. My meatball dish was dressed with a savory side of garlic bread from my neighborhood HEB.

i. ingredients

1 pound | ground beef
¼ cup | onion, minced
2 tablespoons | soft bread crumbs
½ teaspoon | salt
1 tablespoon | salad oil
1 can | Campbell’s cream of mushroom soup
1 cup | water
10 ounce package | frozen green peas
½ teaspoon | salt
1 ⅓ cups | Minute Rice

A Savory Meatballs Recipe From Betty's Cook Nook
ii. what to do

1. Combine ground beef, onion, bread crumbs, and ½ teaspoon salt; shape into about 20 meatballs.

2. Brown meatballs in salad oil in a skillet. Turn the meatballs here and there so they don’t brown irregularly.

3. Add the soup, water, peas, and the last ½ teaspoon salt. Bring to a boil and stir in the rice.

4. Cover and simmer 10 minutes or until most of the liquid is absorbed.

Yields 4 servings

~ Patrick

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

Savory Meatballs Recipe From Betty's Cook Nook

This is a scan of my Mom’s original recipe clipping.
This is the back of the same clipping as the “Turkey Stove Top” recipe already I’ve published.
You gotta check that one out – it was rather tasty!