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!

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minute rice salad

Minute Rice Salad Recipe From Betty's Cook NookHam + Cheese? Yes, Please!

I love reading about the history of food.

Researching and making my Mom’s recipes has become a hobby of mine and I’m often amazed at the evolution of food through the years – especially during my lifetime; I find that food is in many ways like fashion.

Flashback Foods

I enjoy taking trips down the international food aisle at the grocery store. It’s here I can be surprised and delighted with foods I’ve never heard of… not to mention the interesting and artful packaging.

My international food journeys remind me of the things I often mistakenly take for granted. Things like:

  • Some foods are no longer available. I discovered this the hard way with one of my early BCN posts when searching for madrilène so I could make this tasty avocado soup. Also extremely hard to find? A garlic cheese roll. If you were a chocolate and caramel lover eating between 1973 and 1981, you likely remember the Marathon Bar which was sweet and savory braided deliciousness that was a treat about as big as a Texas sunrise.
  • Packaging sizes have changed. I often find that cans and packaged foods are trending larger than they did in the good ole’ days. Supersize Me! And give me seconds. And please don’t forget the cheese.
  • Food packaging has changed. Wine in a box? Get real. (Pssst – it is real)! Refried beans in a bag? Just heat ’em and eat ’em! Tomato paste in a tube? Totally tubular! Let’s get rolling!

A Cheesy Love Affair

I got super sucker-punched in the belly when I lived in Italy. I thought I knew most everything about the country – Heck, it was my seventh trip there. But living far and away for more than a couple of weeks taught me a lot about the presence and absence of food.

Most notably I learned that authentic Italy does not sell or consume yellow cheese. Wait, what?!? Yeah, no yellow cheese! You can imagine the sadness and horror that became my new face as repeated trips to every store in the region produced no yellow cheese. This Texas boy quickly developed a serious health issue when I realized there would be no yellow cheese for me. No homemade mac and cheese. No cheese n’ potatoes. No queso. NO QUESO?!?

This is the solid truth – had someone told me there was a store in a province within a one or two day walk from Tuscany, I would have walked there and back just to score a single log of Velveeta. Pinky swear it. Joe will back me up on this.

I begged our great friends Jeanie and David who were flying over from Texas for an Italian New Years to please, please, please bring me a block of Velveeta. And if they could also find it in their Texas-sized hearts to tuck some taco seasoning in their bag, I would be eternally grateful. And I am.

Velveeta, taco seasoning, picante sauce and Rotel ... In Tuscany!

Eating like a Texan when in Italy begins with the proper ingredients.

My dream came true for NYE 2012 when three beautiful blocks of Velveeta arrived along with several packets of taco seasoning, some Pace picante sauce, Rotel and even a bottle of Don Julio tequila. It was a Holiday to Remember! ← Read this post of mine to learn more about shopping Italian style.

Get On With It

OK, OK! So what does all this have to do with this recipe? Everything.

The optional yellow cheese? Yeah, forget about it. It’s not that you’re in Italy … it’s because this dish doesn’t need it.

Most notably this is a typical recipe circa 1970s that is less about sizzle and more about sustenance. No fancy presentation draped with a demi-glaze sauce. It’s good ole’ timey tasty. For me the combination of swiss cheese, ham and pickle was a delicious trio that packed a lotta taste. The mayo, onion and peas only sealed the deal.

You’ll see.

foodie tips ~

❤  While perfect as a side salad my appetite was trying to find other ways to enjoy this aside from “just a salad.” I wound-up making lettuce cups out of mine and enjoyed every delicious bite. I think a toasted sandwich filled with the stuff would make the world a brighter place, too.

❤  American Cheese is optional for this dish; I did not use it but I love me some yellow cheese, as the story above reveals.

  Dill pickle lover? Check out my other post for Sauerkraut Bend’s Potato Salad… plus a video revealing the history behind the little pickle that made Texas famous.

Minute Rice Salad Recipe From Betty's Cook Nook

i. ingredients

1 box | Bird’s Eye frozen green peas
½ teaspoon | salt
1 ½ cups | water
1 ⅓ cups | Minute Rice
¾ cup | mayonnaise
½ cup | chopped dill pickle
1 teaspoon | onion, grated
1 cup | slivered cooked ham
1 cup | slivered swiss cheese
1 cup | slivered american cheese (optional)
to serve | tomato wedges (optional)

ii. what to do

1. Add the peas, salt and water to a saucepan. Cover and bring to a full boil.

2. Add the Minute Rice and mix to moisten all the rice. Cover, remove from heat and let stand for 13 minutes.

3. Add the mayonnaise, pickles and onion and mix/fluff with a fork. Chill in the fridge.

4. When ready to serve add the ham and cheese. Serve on lettuce with tomato wedges and enjoy!

Yields 6 servings

~ Patrick

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

Minute Rice Salad Recipe From Betty's Cook Nook

A Scan Of Mom’s Original Minute Rice Salad Recipe

Minute Rice Salad Recipe From Betty's Cook Nook


artichoke ham bites

artichoke ham bites recipe from betty's cook nookI Am Ham, I Am

I’m not sure when I first ate ham.

It was likely during a 1970s Thanksgiving, where Mom would have ensured that the savory sliced delight made its consistent – but special – cameo appearance.

But I do remember the first time I read about ham; who hasn’t likely read one of the Top 5 best-selling books of all time – the book by Dr. Seuss Green Eggs and Ham? Of course nowadays we’re more likely to YouTube it, so let’s have a look:

I was surprised to learn that the hammy book, originally published in 1960, consisted of only 50 different words. And yet this recipe only has 3 ingredients and 4 easy steps. Let’s get started!

foodie tips ~

  Arriving to the store I wasn’t sure what size artichokes to get so I went with the “small” ones and still cut them in half.

  I generously poured the dressing on top of the artichoke hearts and let them marinate overnight in the fridge.

  I baked these 3-4 minutes longer to warm them up good; don’t over bake or else the ham will get dry.

i. ingredients

1 can | artichoke hearts
½ cup or more | garlic italian dressing
6-ounce package | smoked sliced ham
to assemble | toothpicks (or your favorite spear-like pic)

artichoke ham bites - a recipe from betty's cook nook
ii. what to do

1. Drain the artichoke hearts and cut them in half.

2. Place the halved hearts in a medium-sized bowl and add the dressing; stir gently to coat. Place in your fridge for several hours – or overnight – and stir here and there to encourage a bold marination.

3. When done marinating, drain the dressing. Cut the sliced ham into 1½ inch wide strips. Wrap the ham around the artichoke heart and place the flat (cut) side down on a foil-lined baking sheet.

4. Bake at 300°F for 10-14 minutes until hot. Serve warm.

Yields about 12-15 bite-sized appetizers; double for party fare

~ Patrick

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

artichoke ham bites recipe

Here’s a scan of Mom’s original recipe.

BONUS: Look at all the extra recipes that are on this page from her cookbook – Dig in!

 


onion lover’s twist

Onion Lover's Twist Bread RecipeAre You Bready For This?

After setting my appetite on making this twisted bread, I realized that Mom’s cut-out recipe had a seriously odd shape and some of the article was missing (see the original far below). I flipped the time-worn clipping over and realized that Mom must have really cut out the recipe on the reverse as the shape and article size were spot on. Finger to forehead!

An Artist's Rendering Of The 1968 World's Fair in San Antonio

An Artist’s Rendering Of The 1968 World’s Fair in San Antonio

What was on the back, er front, of the recipe? A 1970s story about NIOSA which included a recipe for Quiche Lorraine – a dish that garnered serious street cred at the 1968 World’s Fair held in my hometown of San Antonio. H.R. Pufnstuf debuted at the fair – something I just learned!

A few words about this recipe: I was super-surprised to learn that the recipe’s creator – Mrs. Nan Robb – won $25,000 for the recipe … in 1970!

$25,000 is a lot of money today. So while I joked about eating $25,000 bread, today I found out that after inflation, in 2015, $25,000 of 1970 money is really worth about $155,000! For real!

So now you have a funny story to serve along with this bread!

 

Patrick's Bucket List. I'm Honing In On SNL, The Lotto, Ellen And Oprah!foodie tips ~

❤  I’ve had a few foodie fails here at Betty’s Cook Nook. My first attempt at making the dough for this recipe is one of them! Turns out the yeast I had on hand was old and after mixing everything together I think the bread actually fell rather than rose. LOL. So make sure and score some fresh yeast from the store to ensure your bread will rise to the rooftops.

  Feeling a little insecure about my ability to rise bread, I resorted to some online research to look for tips. Warm ovens and heating pad suggestions aside, I netted out with boiling some water in a glass measuring cup to warm my microwave. I covered my dough-filled bowl with a towel, inserted it into the microwave along with the water and let it do its thing for an hour. The dough more than doubled in size. Magic!

  You can easily half this recipe. What I wound up with was about the size of a boogie board. You can also make two “half-sized” loaves by cutting the dough strips in half before braiding – what better way to give a $12,500, er $77,500 gift (post inflation) to a friend?!

  I’m not going to point out the obvious but since I obviously pointed something out … you can introduce any of your favorite ingredients into the filling for this twisted bread recipe. I’m thinking of ham and cheese or bacon and maybe a little scallion.

i. ingredients

for the dough:
1 package | active dry yeast
¼ cup | warm water
4 cups | flour (separated into two 2 cup piles)
¼ cup | sugar
1 ½ teaspoons | salt
½ cup | hot water
½ cup | whole milk
¼ cup | butter, softened (Mom’s Mom “Nanny” always insisted on Falfurria’s brand butter)
| cage free egg

for the filling: 
¼ cup | butter (you know what to do)
1 cup | onion, finely chopped (we used yellow)
1 tablespoon | parmesan cheese, grated (we used 2-3 tablespoons)
1 tablespoon | sesame seeds or poppy seeds (we used sesame)
1 teaspoon | garlic salt
1 teaspoon | paprika

ii. what to do

1. Grease a large cookie sheet and set aside. That was easy!

2. In a large mixer bowl dissolve the yeast in warm water. There’s no need to sift the flour – add 2 cups of the flour to the yeast mix (reserving the 2 cups of flour for later), and add the sugar, salt, water, milk, butter and egg. Blend at low speed until moistened then crank up the speed to medium and beat for 2 minutes. By hand, stir in the remaining 2 cups flour to form a soft dough. Mix it well! Cover the dough and let it rise in a warm place until light and it has doubled in size, about 45-60 minutes.

Onion Lover's Twist Bread Recipe From Betty's Cook Nook3. While the dough is doing it’s thing let’s make the filling. Melt the butter in a saucepan over medium heat. Add the remaining filling ingredients above and mix well. Let rest.

4. After the dough has risen, stir it down. Transfer from bowl then toss it around on a floured surface until no longer sticky. Roll the dough out to a 18″ x 12″ rectangle. Cut the dough into three 18″ x 4″ strips.

5. Spread each strip with the filling mixture, making sure to leave about a half inch around all edges filling-less so you’ll be able to pinch and seal the edges together (you’ll want them sticky). Start with the 18″ side and roll each strip up and press/seal the edges together so the filling is safe inside the doughy roll-up.

6. On your prepared cookie sheet, braid the 3 rolls together. Cover and let it rise in a warm place until light and doubled in size, about 45-60 minutes.

7. Bake in a preheated 350°F oven for 30-35 minutes, until golden brown.

I loved this bread warm and fresh out of the oven. You could also slice it to make a savory sandwich bread.

~ Patrick

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

Here’s a scan of Mom’s original recipe.
I joked above about the odd shape of this cut out. Here’s another Betty’s Cook Nook recipe with a funky shape!

A Scan Of Mom's Onion Lover's Twist Recipe

Winner! Winner! Chicken Dinner!

It’s not a chicken dinner per se but today is your lucky day – I’m posting the reverse side of the Onion Lover’s Twisted Bread recipe! Go on, click on it for a larger view of what’s coming next to Betty’s Cook Nook!

Special Preview : A Scan Of Mom's Coveted Quiche Lorraine Recipe


mom’s layered salad

A Layered Salad Recipe From Betty's Cook NookLayers Of Taste

This salad recipe should be in everyone’s cookbook, so best bookmark it now.

My Cousin Julie said this dish is very popular for potluck meals – and when she’s taken this she’s always been asked for the recipe.

It’s that good!

Foodie Tips ~

  If you plan to eat this salad right away, run hot water over the frozen peas before adding so that they will defrost. Or you can use canned or fresh peas.

  Ingredient amounts may be doubled and layers may be doubled for large party servings. You can add any of the optional ingredients below to make this salad more of an entree then serve it with rolls, iced tea and a dessert! Need some dessert ideas?

  You may notice that in my pic above I served my salad from a glass champagne bucket. Whoopsie – no big glass dish for me! If you don’t care as much about the presentation you can layer this salad in any bowl that you’d like but make sure it’s large enough to hold the head of lettuce and all its friends.

  If you can serve the salad with the layers in tact send me a pic! It’s probably best to toss the salad just before serving. That is, after everyone has already viewed and snapped pics of your multi-layered wonder.

i. ingredients

the main stuff:
1 head | iceburg lettuce, chopped
1 box | frozen peas
2 cans | water chestnuts, drained (I added a can to the recipe below)
| green onions, chopped
1 cup | swiss cheese, shredded
optional | ham, chopped
optional | black olives, sliced or chopped (I used 2 cans)
optional | hardboiled eggs, chopped
optional | green peppers, chopped
optional | dealer’s choice  :)

the topping:
1 cup | mayonnaise
1 cup | sour cream
½ – 1 teaspoon | sugar (it’s not me, it’s the ’70s calling!)

to serve:
1 bottle | hormel brand bacon bits (yummm… a bottle)
1 cup | parmesan cheese, shredded

ii. what to do

1. In a large glass dish layer the first five ingredients to form the base of the salad. Add the optional ingredients, as you wish.

2. Mix together the three topping’s ingredients above and spread over the top of the salad. Be sure to cover to the edges to seal. The salad may be covered with plastic wrap and left in the fridge for a day or two or enjoyed now.

3. When ready to serve sprinkle the salad with the bacon bits and the parmesan cheese.

Enjoy!

mom's layered salad recipe from betty's cook nook

 

This photo is of Julie’s original Mom’s Layered Salad recipe. I took this pic on her dining room table which is as big and beautiful as Texas. The wood originated from a bowling alley.

Who would have thunk? My spectacular Cousin Julie, that’s who!


glazed ham balls

Glazed. Ham. Balls. Aloha!A handful of days after moving to my temporary apartment in August 2012, I christened my new kitchen with this “BCN” delight.

When I think of the popular duo of pineapple and ham, my thoughts turn to Hawaii. I’ve never been to Hawaii, but Mom and Dad honeymooned there in the 50s before Hawaii joined The Union. Aloha, Hawaii! They were married August 27, 1955 (see below).

During my early years Aloha, Glazed Ham Balls
of life, the Kiker family of 5 would watch Hawaii 5-0, a popular TV show that originally aired from 1968 – 1980. Hawaii-50 was named such because Hawaii was the 50th US state. Oh, the fabulous 50s!

So go on, strap on your coconut bra, grass skirt and lei. Get in the island spirit and make a batch of these glazed ham balls!

Book THAT, Danno!

pineapple + lei = glazed ham ballsi. ingredients

1 pound | ground cooked hamthe original glazed ham balls recipe
½ pound | ground beef
¾ cup | soft bread crumbs
½ cup | milk
¾ cup | unsweetened pineapple juice
½ cup | maple syrup
2 tablespoons | cornstarch
to serve | hot cooked rice
optional | chopped basil or parsley

ii. what to do

0. Preheat oven to 350°F.

1. Combine ham, ground beef, bread crumbs and milk; mix well.

2. Shape into eighteen 1½” meatballs.

3. Place meatballs in a 8″x8″x2″ baking dish.

4. Bake the meatballs, uncovered, in oven for 20 minutes.

craze the glaze!

5. Meanwhile, in a small saucepan, combine the pineapple juice, maple syrup and cornstarch. Cook and stir until thick and bubbly.

6. Pour sauce over meatballs.

7. Bake the meatballs 20 minutes more.

8. Spoon and serve over rice. Top with chopped basil or parley, if desired, and enjoy!

Makes: 6 servings

Foodie Tips ~

Mix the rice with a little snipped basil or parsley, for a burst of flavor and color.

Ground ham? Unsweetened pineapple juice? Soft bread crumbs? Not at my local grocery! I was forced to use ground pork, organic pineapple juice and bread crumbs from a can. It’s all good.

mom and dad's original wedding invite ~ the reception was at aunt sister and uncle bill's house in beautiful terrell hills (san antonio)