zucchini quiche
Posted: August 10, 2022 Filed under: breakfast, casseroles and one-dish meals | Tags: black pepper, butter, eggs, half and half, mozzarella cheese, mushrooms, pie crust, salt, swiss cheese, white onion, zucchini Leave a commentYou Betcha! My Mom “Betty” definitely loved quiche. This is the third quiche recipe here at Betty’s Cook Nook and yet the first one that is all vegetable as well as the first one that features zucchini.
Somehow I’m surprised with each and every quiche recipe – they seem to be wondrously unique in their own rightful way and yet super easy to make. I think you will enjoy this recipe!
Foodie Tips
❤ We initially debated over whether to use a frozen pie crust or a refrigerated pie crust. We went with a Pillsbury frozen crust because it was likely what was most common in the 1970s. Just like ready-to-cook tortillas weren’t readily available in the 1970s, 80s, 90s, and until the 2000s until recently, either.
❤ I’m duly noting that a 10-inch pie shell was not to be found at my local grocery. In a post-COVID era when product sizes are getting smaller while prices are growing larger we scored a 9-inch deep dish Pillsbury crust at H-E-B.
❤ If you truly love quiche click this link and scroll down for the full meal monty of my Mom’s recipes.
i. Time
Prep: About 20-25 minutes prep and 30 minutes for baking.
ii. Ingredients
9-10-inch | pie shell, frozen or fresh
3 tablespoons | butter (my grandmother insisted on falfurrias brand butter)
1 cup | white onions, chopped
1 cup | mushrooms, brushed clean, cut in half, and then sliced (I suggest white or baby bella ‘shrooms)
1 cup | zucchini, cut into half moons
1 cup | ½ and ½ cream
3 | cage-free or free-range (pasture raised) eggs
1 cup | swiss or mozzarella cheese, shredded
to taste | salt and pepper
iii. What To Do
1. Preheat your oven to 375°F.
2. Place the pie shell in the oven and bake for 3-4 minutes. Remove from the oven and prick the shell with a fork. Return to oven for 5 minutes more.
3. While the pie shell is in its second bake… in a medium-sized sauté pan place the 3 tablespoons of butter and melt it over medium heat. Add the onions, mushrooms, and zucchini. Sauté for 5-7 minutes. Remove from heat and let rest. Tip: to drain, tilt the pan by placing the lid underneath and a crumbled-up paper towel in the opposite corner. Let the paper towel soak up the juices then discard the paper towel.
4. Transfer the drained sautéd veggie mixture into the pie shell.
5. In a measuring cup or bowl, whisk the 3 eggs then stir-in the 1 cup 1/2 and 1/2 cream and 1 cup of your chosen cheese. Pour the egg-cheese-cream mixture over the veggies/pie shell.
6. Bake for about 30-35 minutes or until an inserted knife comes out clean.
Yield: About 8-10 servings.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
11/30/21
toasted sandwiches
Posted: March 22, 2017 Filed under: appetizers, left-overs, sandwiches | Tags: baked beans, basil, bologna, cheese, cocktail sausages, egg, jelly, marmalade, mozzarella cheese, peanut butter, raisin bread, tomato Leave a comment
This is perhaps the post with the most unique blend of happenstance and foodie passion here at Betty’s Cook Nook.
Tucked in the very back of Mom’s cookbook is a tiny accordion-folded recipe booklet called “How to use your Treat-Time Toaster.” You can enjoy a scan of it below.
I had thumbed passed this booklet many times before but in late January 2017 I finally took my curiosity online to try and find out what a “Treat-Time Toaster” might actually be.
In just a few clicks I found myself at eBay where I discovered these toasters were in fact vintage grilled sandwich makers. These were the same things I remember being in our kitchen at Trailend Drive – Mom used them to fashion some of the coolest grilled cheese sandwiches ever!
After quickly checking with my older brothers about the whereabouts of our toasters, I sadly realized they were long, long gone.
Gone, too, was the company who made them – NuRod, Inc., based out of Monrovia California. So since I couldn’t score one of my own new Treat-Time Toasters, I found a set of two vintage toasters that I scored on eBay for about $30, including shipping.
A few days later a bountiful box arrived at my home and boy, was I excited! Soon my kitchen would be turning out delicious sandwich snacks. The possibilities were endless, thanks to the recipe booklet that contained 13 ideas for transforming mere bread into a myriad of mouthwatering delights filled with awe-inspiring ingredients like cocktail sausages, bologna, baked beans, raisin bread, marmalade, fried eggs and more.
Are you salivating yet?
The Treat-Time Toaster looked part flying saucer and part clamshell. Placing the toaster over campfire or stove in mere seconds you can create panini, grilled sandwiches, pocket sandwiches … anything your mind and appetite can conjure!
The toaster churns out culinary delights that remind me of those from the raclette tabletop grill, which has been a favorite kitchen accessory of mine for many years.
snack attack
The adman in me appreciated reading the recipe booklet that appears to have been written by Donna Reade, who was Director of Consumer Service at Nu-Rod. I cracked a few smiles when I read passages like “You’ll find family and friends runnin’ back for more,” “Not only delicious but filling” and “M-M-M-boy!”
The folks at Nu-Rod also knew a little something about target marketing back in the early 1960s. I found evidence of ads for their Treat-Time Sandwich Maker in Popular Science, Boys’ Life, Mobile Home Journal, and V.F.W. Journal.
where did it all go wrong?
So if the Treat-Time Toaster is so awesome, why did it disappear from America’s kitchens almost as fast as it arrived?!
Based on my online research Nu-Rod was in existence from 1960-1970 and then their digital footprint is no more. Perhaps they were intent on connecting the Treat-Time Toaster with men more so than women? Or perhaps the name “Treat-Time Toaster” was too innovative at the time.
Whatever the case all I know is I’m glad I’ve reconnected my appetite with this fond foodie kitchen gizmo.
foodie tips
❤ While supplies last you can likely find vintage Treat-Time Toasters on Ebay or similar machines like these on Amazon or like these. I ordered two so that I didn’t have to share my toaster with anyone else! Hey, twice the fun!
❤ The ingredients list below is for the most basic – and delicious – grilled cheese sandwich. But don’t let your imagination and appetite stop here – try any of the original recipes in the Treat-Time Toaster recipe book (below)… or you let your imagination go wild. My top three favorite sandwiches are grilled cheese, PB&J, and our own creation – a grilled caprese sandwich (shown above), crafted from mozzarella, fresh basil leaves from the garden and a few slices of red tomato.
i. ingredients (per serving)
2 slices | white bread (or artisan bread if you’re feeling très gourmet)
schmears | falfurrias brand butter
assorted | ingredients for your sandwich (melting cheese, crisp bacon, sliced tomato, etc.)
no-stick cooking spray or butter | to grease your toaster
(optional) to serve | your favorite condiments (ketchup, mustard, mayonnaise, honey, etc.)
ii. what to do
1. Butter the outside of two slices of bread and set aside. Hey, if you’re feeling adventurous you can also butter the inside, if butter complements your chosen ingredients.
2. Top one inside with your chosen ingredients, making sure to keep things mingling toward the center of the bread.
3. Butter or spray both insides of your Treat-Time Toaster to prevent sticking.
4. Center and place your buttered sandwich onto the toaster and close the toaster. Squeeze tight and remove the excess bread. Latch the handle.
5. Hold/Place the Treat-Time Toaster over campfire or medium-fired kitchen stovetop for 1-2 minutes on each side. I used my toaster inside over a gas range. I experimented a few times to find the right combination of flame and time to deliver the perfect oozy, gooey, buttery treat.
Serve warm with your favorite sides!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A word about bread…
One of my favorite childhood memories happened when our elementary school (go, Northwood Unicorns) made an outing to San Antonio’s ButterKrust Bakery that graciously rested alongside 2251 Broadway Street.
I’m confident my love of carbs was born that day. In fact, every time I drove past the bakery (passenger or driver), the window somehow found itself miraculously resting so I could enjoy the waft of butter and bread while the wind whipped through my hair. Never underestimate the power of bread!
But gosh, I hope the power of ButterKrust bread outlives me, no thanks to their new owner’s shameful and shoddy company website, which looks circa 1995. More ButterKrust bakery history here.
Yup. I scored this vintage spot for you!
lasagne
Posted: June 3, 2014 Filed under: casseroles and one-dish meals | Tags: bay leaf, garlic, ground meat, lasagne, mozzarella cheese, olive oil, onion, parmesan cheese, parsley, pepper, ricotta cheese, salt, tomato paste, water Leave a commentYou Say Lasagna. I Say Lasagne.
Lasagne is plural for lasagna, so the more, the merrier! This dish is the epitome of comfort food.
Fun Foodie Facts ~
♥ July 29 is National Lasagna Day, just 72 hours from my official birthday!
♥ The word “lasagna” originally referred to the pot the dish was made in – not the dish itself.
♥ While there are several ways to prepare lasagne, most folks automatically think of a red tomato-y ragu when they think of lasagna. The earliest recipes of lasagna date back to the 13th century, before tomatoes were known to Europeans (they came to Europe via South America).
♥ Northern Italy (Emilia-Romagna) is credited as the birthplace of lasagne. For those who don’t know me, if you want to learn more about Italy, check out my website ForTheLoveOfItaly.com – I created this site to inspire all to travel to this magnificent land.
♥ More fun facts about lasagna are here – check all the links!
i. ingredients
¾ pound | ground meat
1 tablespoon | olive oil
½ clove | garlic, chopped
1 small | onion, minced
1 can | tomato paste
1 cup | water
to taste | salt and pepper
to taste | parsley, chopped (I suggest Italian flat leaf)
1 | bay leaf
8 ounce package | lasagne
½ pound | mozzarella cheese
¼ pound | ricotta or cottage cheese (small curd)
to garnish | parmesan cheese, grated (not the stuff from the can)
ii. what to do
1. Brown meat in the oil. Add garlic, onion, tomato paste, water, salt, pepper, parsley and the bay leaf. Simmer about an hour. Remove the bay leaf before layering (below).
2. While the sauce is simmering, cook the lasagne (if you aren’t using “no boil” or “oven ready” noodles). Mom would have cooked the noodles the old-fashioned way as the speedy version wasn’t on supermarket shelves until years later. Drain the noodles.
3. Preheat your oven to 350°F.
4. Arrange lasagne in layers alternating with layers of sauce, mozzarella and ricotta. Sprinkle the top with parmesan cheese.
5. Bake for about 20 minutes, or until the mozzarella is melted and the dish is heated through.
A Belt Buster
italian vegetable soup
Posted: February 5, 2012 Filed under: soups | Tags: beef noodle soup mix, cabbage, carrots, celery, kidney beans, mozzarella cheese, onion soup mix, parsley, tomato Leave a commentGrowin’ up in “San Antone,” my first memories of Italian food came in the form of Shakey’s Pizza Parlor off Austin Highway.
I don’t really remember the pizza much, but I do remember the experience and excitement of piling into the car to go pick it up. Shakey’s was the place for great family fun ~ especially for kids. Shakey’s had a magically cool player piano similar to the one we had at home where we spent countless hours singing with friends. I still have that piano!… To top your day, Shakey’s had party skimmer hats for the taking sporting bands around the top that read “Shakey’s” typeset in a blackletter-style font… and my favorite part were these little figure eight-shaped balloons you could blow-up and slide onto flat cardboard shoes; they’d stand on their own, transforming into the awesome shape of a happy pizza chef (at right). Why not watch this vintage video of the Shakey’s experience (and have a little laugh)?
So Italy. I’ve been lucky to travel to my far away home away from home 5 times (so far!) and have become somewhat of an Italian foodie snob. While this soup may not knock you over the head with “obvious” Italian flavor, when I close my eyes, the heartiness of the beans, carrots, tomato and parsley transports me back to my first tastes of Italy.
What a great memory that is.
You can read about my travel experiences to Italy at my other passion site at ForTheLoveOfItaly.com. More recipes, travel tips and pics, and fun stories.
Now, on to the soup!
1/2 cup | diced carrots
¼ cup | sliced celery
1 | diced tomato
1 cup | shredded cabbage
to taste | pepper
6 cups | boiling water
1 package | lipton brand beef flavor noodle soup
1 package | lipton brand onion soup
1/2 cup | kidney beans
2 tablespoons | chopped parsley
to serve | grated cheese
ii. what to do
1. Cook vegetables in boiling water, covered, for 20 minutes.
2. Stir-in pepper and soup mixes; cover and simmer 10 minutes.
3. Add beans and parsley. Heat.
4. Serve with grated cheese.
6 Servings
Foodie Tips ~
♥ You may have trouble finding the boxed soups; they are from the 70s. So sport your favorite 70s “cut-offs” and hold a soup-y seance. If you can’t find the soup with the noodles inside it, you can add your own; just make sure it’s a fine noodle, like Capelli d’Angelo (angel hair pasta). You can break the pasta into small pieces before cooking.
♥ In a pinch, you can do what I did and use grated mozzarella cheese. But try using a finely grated “hard” Italian cheese so the gooey cheese doesn’t overwhelm the soup. A couple of my favorites are Pecorino or Parmigiano Reggiano.
♥ Add a few sprigs of rosemary to the soup for a souper-dooper-booster of Italian flavor.
♥ You can double-up on the beans and some of the water, to make it more broth-y.