jackson salad

Jackson Salad RecipeLight And Bright

This is a simple-to-make salad that delivers an impressive punch to the palate, especially when paired with a lemon-herb dressing.

This recipe hails from my hometown “chomping grounds” in San Antonio via my Cousins Jennifer, Julie, Lee, and the Scenic Loop Cafe. The cafe is closed nowadays but if you like artichoke, hearts of palm, bacon, and gorgonzola… you just landed in the right space here in cyberland.

Foodie Tips

  Bacon Bits – If you’re short of the jarred stuff go fresh with 2-4 strips and crumble up your crispy bits.

  Salad Dressing – While the recipe says it can be served with or without dressing I think this salad without a dressing would be sad face. I added a citrusy lemon-herb dressing and it brightened the salad.

  4 Hearts – I saw a version of this recipe that added hearts of celery, served from hearts of romaine lettuce to make a “four hearts salad.” ❤ If you choose to enjoy your salad from the hearts of romain you can brush your dressing onto the lettuce before topping it with the artichoke mixture.

i. Time

Total prep: About 15 – 30 minutes, depending on if you are frying your bacon vs. le bits.

ii. Ingredients

1 cup | canned artichoke hearts in brine, chopped
1 cup | hearts of palm, chopped
4 ounces | gorgonzola cheese, crumbled
½ cup | red onion, thinly sliced
¼ cup | bacon bits
4-6 cups | mixed lettuces

iii. What to do

1. Mix the artichoke hearts, hearts of palm, cheese, onion, and bacon thoroughly.

2. Spread the lettuces on each plate. Divide the artichoke mixture evenly among plates.

3. If using, top with your favorite dressing and enjoy!

Yield: 2 main course or 4 appetizer servings.

~ Patrick

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

Jackson Salad Recipe

A Scan Of My Cousin Julie’s Jackson Salad Recipe

What could be more fun than watching some vintage bacon bits ads!?

 


lemon herb dressing

Lemon-Herb Dressing RecipeSimple Yet Sophisticated

This salad dressing recipe hails from my Cousin Julie’s kitchen and it’s a little slice of history from a speciality retailer that is no more  Frost Brothers. It graced cities including San Antonio, Austin, Houston, Laredo, Corpus Christi… and I saw something about a Dallas opening in my second hometown  Dallas  at the iconic North Park Center.

With San Antonio roots dating back to 1917, Frost Brothers is a Texas original considered one of this country’s finest retailers… until it met its demise in the late 80s. 70 years is a long haul and Frost Bros. will be forever missed by those who experienced it.

Frost Bros. at San Antonio's North Star Mall

Frost Bros. At San Antonio’s North Star Mall

My Aunt Delores would have racks of the season’s finest clothes delivered to her Terrell Hills home so she could try them on and decide the chosen ones… this was about as “froufrou” a thing I could imagine! But then again my Aunt and Uncle also got in-home haircuts back in the 70s and 80s so my relatives were definitely a beat ahead of the tempo before the days of Amazon or the monthly box subscription.

Frost Brothers San Antonio LogoI remember when I was a kid I always referred to the fancy store as “Fross Bross” because I didn’t know “Bros.” was the abbreviation for brothers. Who knew?! Apparently my Mom, “Betty,” did because she’d laugh at me when I butchered the pronunciation of the store’s name.

For those who remember Frost you’ll likely enjoy this lemon-herb dressing recipe that’s a treasured treat that comes to us via their “Tastesetter” Restaurant… and my Cousin’s kitchen!

Foodie Tips

  We served this dressing on top of this family favorite – Jackson Salad. These two creations make a remarkable and tasty pairing, so try them if you can! Especially if you like a salad with artichoke, hearts of palm, bacon, and gorgonzola graced by the touch of fresh lemon and herbs!

Jackson Salad Recipe

  While my gut said to use fresh herbs we mostly used dried. Either way you’ll eat your way home a hero.

  I noticed on the original recipe (below) Cousin Julie pumped up the jam with MORE basil, oregano, and tarragon (or thyme). We used thyme from the garden (sorry, tarragon).

i. Time

Total prep: About 10 minutes.

ii. Ingredients

1 cup | safflower oil
⅓ cup | fresh lemon juice
1 teaspoon | salt
¼ teaspoon (or more) | fresh cracked pepper
¼ teaspoon (or more) | sweet basil
¼ teaspoon (or more) | oregano
¼ teaspoon (or more) | tarragon or thyme
1 clove | garlic, minced

iii. What to do

1. In a medium-sized bowl blend all ingredients together with a wire whisk until things are nice and smooth.

2. Serve immediately or you can let it rest in the fridge before serving.

Yield: 1 ⅓ cups, prepared.

~ Patrick

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

Lemon-Herb Dressing Recipe

A Scan Of The Original Tastesetter Lemon-Herb Dressing Recipe From Frost Bros.

 

While you whip up this dressing why not get your kitchen a rockin’ with this 1980s favorite from Technotronic!? Crank it!



holiday bean salad

Holiday Bean Salad Recipe

Flanked by turkey and stuffing this bean salad brightened my Christmas Day plate!

I’m not sure “beans” come top of mind when thinking of the holidays but when the word “holiday” is in the name, we had to make this salad for Christmas Day feasting.

But before we dive into this hearty dish, let’s chat a little more about beans. Whether it’s bean dip, refried beans, chili with beans, baked beans, pork and beans, or pinto beans — I think we can all agree that beans are a part of everyday living.

My Dad loved the movie Blazing Saddles and let’s look at a slice from the movie that has direct ties to beans and making music, so to speak. I can still hear my Dad laughing!

Distinct parts of my family have a fondness for, shall we call it, “bathroom humor!” I can remember shortly after my college graduation scoring this amazing Santa who has more skills than a (breaking) wind symphony!

foodie tip

  While we were in a scurry preparing the holiday festivities we forgot to enjoy this salad from lettuce cups. Doh! The note below says to decorate the tops of the salad with tiny star-shaped pimientos. Save yourself some frustration and use some tiny cookie cutters to do the work for you!

i. ingredients

1 package | italian salad dressing mix
4 packages | whole or cut green beans, frozen
2 packages | ford hook lima beans
| green onions, thinly sliced
¼ cup | celery, thinly sliced
¼ cup | pimiento strips
to serve | lettuce cups

ii. what to do

1. Prepare the Italian salad dressing and set it aside to marry.

2. Cook the green beans and the limas according to package directions. When both types of beans are done, cool, drain, and set them aside.

Holiday Bean Salad Recipe

3. In a large bowl add the beans, limas, onions, celery, pimiento strips and 1 cup of the prepared salad dressing. Gently toss everything together then chill 2 – 3 hours in the fridge, occasionally turning in the dressing to help things marinate.

How To Make Holiday Bean Salad

4. You can serve the bean salad solo but the original recipe (below) calls for the bean salad to be served in lettuce cups with cutout stars of pimiento.

Yields 10-12 servings. Time to dig in!Holiday Patrick

~ Patrick

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

PS ~ Enjoy these vintage classics below!

Holiday Bean Salad Recipe

A Scan Of Mom’s Holiday Bean Salad Recipe PLUS A Few Extra Recipes From Santa To You!


mexican chef’s salad

Mexican Chefs Salad Recipe From Betty's Cook Nook“…a whole meal in itself…”

I’m not sure who coined the phrase atop this recipe but after enjoying this hearty salad I discovered it to be quite true!

Even more surprising – this Mexican Chef’s Salad calls for Thousand Island (with Canadian roots) or French Dressing (um, with American roots?) – hey where’s the south of the border taste with those?

The mere mention of Thousand Island dressing takes my laughs back to the 1980s with this memorable scene from the movie “Cracked Up” where Jerry Lewis’ character gets a little more service than he bargained for thanks to this rigorously exhaustive waitress!

Despite my salad sign as a Leo, fate had a fresh bottle of Thousand Island dressing in my hands so that’s what I used. What’s your salad sign?

foodie tips

❤  I’ve included Mom’s original recipe scan below. I enjoyed the way the ingredients were organized (chop, toss, crunch, slice, brown, decorate) but I’ve taken liberties to put the typed instructions in order to help make it easy for you to prepare.

❤ Red, white, or yellow onion – it’s all up to you! If you prefer your onion cooked you can add it to the beef medley when browning; otherwise get ready for a little “oompf” from the uncooked fresh onion kick, as did I.

  While I’m 99% confident that Mom used tortilla chips for this dish I went with tortilla strips – their multi-colors are more festive than their typical chip cousin plus they’re easier to eat with a fork! Tip: HEB makes tasty Tri Color Tortilla Strips that I stock in my kitchen. Now if you’re eating this dish with your hands, step up to the plate (or bowl) and get some full-sized tortilla chips … or better yet a bag of Fritos Scoops!

  This recipe makes A LOT of salad. I believe in its entirety this dish will serve up to 6 as a main course and even more as a sidekick! You can easily half the ingredients for 2-3 people.

❤  Make sure and introduce your tortilla chips (strips), avocado, and tomatoes just before serving; nobody likes a limp tortilla chip, brown avocado or mushy tomato! As you would guess it this dish is best consumed fresh as with leftovers the dressing will make your lettuce turn sad and soggy.

i. ingredients

Mexican Chef's Salad Recipe Central Market Kidney Beansbrown together:
1 pound | ground beef
1 can (15 ounces) | kidney beans, drained
¼ teaspoon (or to taste) | salt

for the salad:
1 head | lettuce, chopped
| onion, chopped
| tomatoes, chopped
8 ounces | thousand island or french dressing
4 ounces | cheddar cheese, grated
to top | tortilla chips or strips
to top | avocado, sliced or cubed

ii. what to do

1. In a medium-sized pan over medium-high heat brown the beef. Halfway through browining add the kidney beans and the salt. While the meat-medley is simmering for 10 minutes…

Mexican Chef's Salad Recipe Ingredients

Why yes! I do like my salad with cheese and a side of lettuce!

2. In a large serving bowl introduce the salad ingredients – lettuce, onion (unless browning), tomatoes. Pour your dressing on top and mix well. You can set this into your refrigerator to chill for a few minutes or if your beef is ready…Mexican Chef's Salad Recipe

3. Give one last mix to stir things up a bit… then toss in your beef mixture, top with cheese, chips, and your avocado. Serve pronto!

A Mexican Chef's Salad Recipe To Share

Yields up to 6 servings (using full ingredients)

~ Patrick

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

Mexican Chef's Salad Recipe From Betty's Cook Nook

A Scan Of Mom’s Original Recipe PLUS a Bonus Recipe Found On The Back… For Moist Carrot Cake!


bootsie’s salad

Bootsie's Salad Recipe From Betty's Cook Nook Almost four years after making Mom’s Layered Salad recipe, Bootsie’s Salad kicked its way into my life.

I don’t know who ‘Bootsie’ was, but celery, red onion, and tomato were a flavorful twist on the layered salad. So what, exactly, are the similarities and differences between Bootsie’s and Mom’s salads? I conducted a little side-by-side comparisons and the results are in!

Bootsies Salad versus Moms Salad

I think the results are clear – both salads have a lot to offer. In fact most anything fresh that finds its way into a salad bowl tastes great. Which is why next time I’m making a mega-layered salad comprised of all these ingredients! :)

foodie tips

  I thought it was odd that both recipes called for sugar. I didn’t really notice it, which means it probably got married-up with the mayonnaise (or sour cream). If you’re watching your weight you can eliminate the sugar and use low fat mayo along with other substitutions. Remember – this recipe is from flashback 1970s so pretty much anything went into the belly!

  This would pair well with anything from the grill – chicken, pork and beef come to mind.

  In case you missed the callout above here’s the link over to Mom’s Layered Salad here on Betty’s Cook Nook.

i. ingredients (listed in layered order)

1 layer | lettuce, blotted dry
1 layer | celery, diced
1 layer | red onion, sliced (we diced)
2 packages | frozen peas, cooked, drained, and cooled
globs | mayonnaise
to taste | salt and pepper
¼ cup | sugar
7-9 slices | crisp, crumbled bacon
| tomato, sliced
to serve | parmesan cheese, freshly grated

ii. what to do

1. Prepare the peas and set them aside.

2. Layer the ingredients into a bowl that will fit into your fridge:

  • Lettuce
  • Celery
  • Onion
  • Peas
  • Mayo (drop it by globs over the top of the peas)
  • Salt and Pepper
  • Sugar

3. Cover the salad bowl with foil (or wrap) and place it into the fridge or crisper to allow things to marinate, about 3-5 hours.

4. At some point before you’re ready to unveil the salad prepare your bacon and set it aside.

Bootsies Salad Recipe

5. When ready to serve, remove the salad from the fridge and garnish with the crumbled bacon, tomato, and the parmesan cheese.

Yields 4-8 servings, depending on the size of your appetite and whether this is being served as a main entree or a side!

~ Patrick

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

A Scan Of Mom’s Original Bootsie’s Salad Recipe Card

Bootsie's Salad Original Recipe Scan

While Bootsie’s Salad Recipe doesn’t call for any additional dressing poured on top (you’ve already made it with the mayonnaise), let’s have a look at some vintage salad dressings commercials that might make you smile wider than a salad bowl.

Sous Chef Note: Let’s take a brief time machine stop into the 1980s with this Salad Shooter commercial. I was working at Foley’s in the (gulp) housewares department and this commercial was on a loop which means in a typical 8 hour shift I would have been exposed to this jingle almost 1,000 times. And some wonder why I hand slice/grate – the jingle is tattooed on my brain!

Sous Chef Note: Oh Edith, Ralph doesn’t love your salad – he loves your salad dressing – all of it! You just poured about 2 cups of dressing on his “side” salad. Just give him the pitcher and a straw. Voilà! LOL

Sous Chef Note: “What’s happening to salad that’s never happened before?” It’s getting smaller! I’m going to need seven servings of this Seven Seas salad – apparently my appetite is bigger than this teacup saucer-sized salad plate!


crunchy tuna salad

Crunchy Tuna Salad Recipe
It’s Time for a Chow Mein Chow Down 

One of the interesting things about being a self-proclaimed nostalgic food blogger is when I run across food items that are no longer available. Looking for something that isn’t there can turn me into an angry shopper at times but I often find a workaround, like when I made my own madrilène for what I thought was going to be a simple bowl of cold avocado soup.

In just a single lifetime serving sizes have become larger and in tandem food is sold in larger sized containers. Supersize Me. As is the case with this recipe, “Tasteez Fried Chow Mein” is no more. I can’t even find a trace of it performing one of my usually successful Google image searches! So that means it was likely gone way pre-pre-Internet.

Like many of my other posts, I will give you a taste of what it was like back in the good ol’ days with some vintage chow mein commercials, albeit from other brands like La Choy, which seems to have survived the taste test of time. After you’re done with the recipe, scroll down below where I’ve curated some of my favorite videos from YouTube. 享受! (that’s “enjoy” in Chinese).

Crunchy Tuna Salad Recipe

foodie tips

❤  I wasn’t very familiar with what “dry onions” were. Maybe something was lost in translation so I used Spice Islands Dry Minced Onions, which was all I could find at my neighborhood store. I think I got this correct!

❤  A word about parsley: While my Mom “Betty” would likely have used curly-leaf parsley, I’ve learned through the years that it’s a little too tickly for my tongue. I’m usually hugging tight to the Italian flat-leaf parsley because I don’t find it wrestling my tastebuds on the way down.

i. ingredients
1 cup | tuna
½ cup | celery, chopped
¼ cup | dry onions, chopped
handful | lettuce, chopped
¼ cup | mayonnaise
2 tablespoons | french dressing
1 cup | la choy fried chow mein noodles, lightly crushed
to present/serve | lettuce leaf (optional)
to garnish | parsley, chopped

ii. what to do

1. Mix tuna, celery, dry onions, and lettuce.

2. Stir in the mayo and the French dressing.

3. The recipe doesn’t call for it, but here is where you could chill your tuna salad (totally optional). When ready to serve add the chow mein to the salad mixture and stir to coat.

4. Arrange the tuna salad on your lettuce leaf and garnish with parsley.

Yields 4-6 appetizer-sized servings.

~ Patrick

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

Crunchy Tuna Salad Recipe

A scan of Mom’s Crunchy Tuna Salad recipe.
This recipe is on a waxy kinda paper – likely a cutting from the Tasteez chow mein package itself!

Now on to the vintage videos!

Crunchy Tuna Salad Recipe

YUM YUM YUM – Crunchy Tuna Salad’s In Da House

 


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!