zucchini quiche

Sheesh! Another Quiche?

You 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.

Zucchini Quiche Ingredients

Late To The Party Pic: Mushrooms!

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
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.

Zucchini Quiche Pie Shell

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.

Zucchini Quiche Sauté3. 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.

Zucchini Quiche Poured Eggs5. 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.

Zucchini Quiche Prepared6. Bake for about 30-35 minutes or until an inserted knife comes out clean.

Yield: About 8-10 servings.

~ Patrick

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

Zucchini Quiche Recipe

A Scan Of Mom’s Original Zucchini Quiche Recipe

11/30/21


fondue

Fondue Recipes From Bettys Cook NookFor The Love Of Fondue

Growing up the youngest of three boys meant I was the small, quiet one. The one who listened and watched to center stage from afar.

Older me tells younger me that’s AOK because it helped me make the most of the precious time I had with my parents. I was able to soak it all in and pick up on a few tips I still hold near and dear to this day… including a few memories like the joy of fondue.

I’m not sure the first time I had fondue but I was likely about the age of 12.

My family would gather around the spirited fondue pot to create our meal using individual spears, dipping things in hot oil or cheese and then a sauce or two that Mom would create. The simple things.

Little did I know back then but fondue was more than “just that.” Fondue marries food with the imagination and to me, there’s nothing better!

Santa and Fondue CheeseA Christmas Story

This summer I stumbled upon a random search result for a vintage fondue pot that reminded me of the one my parents had. I knew what I had to do.

A few days later the electric fondue set arrived at my home and I set it aside for a special day when I would unveil the 1970s fondue pot. It sat in the dark since then as most of 2021 brought some challenging times caring for – and parting with – my secondary shadow in the form of my yellow Lab, Harley.

This Christmas Day I thought there was no better way to round out the year than by revving-up the fondue pot and reliving and sharing this foodie form with my family and here, with you.

If you’re not already a fondue fan, I hope you give fondue a try! It’s remarkably simple and will treat you to the joy of this dish with Swiss origins!

Vintage Oster Electric Fondue SetFon-dos and Don’ts

❤  Fon-do try these out: I’ve included a variety of my favorite recipes that caught my Mom’s eye below – cheese and beef fondue and a few sauce suggestions, including butter-browned mushrooms, caper butter, mustard, and a red sauce! Scans of the recipes from her cookbook are also below.

❤  This is a dish of variety! Fon-don’t just try one dip or item to be dipped – go for a range of flavor and put the power of the fondue pot to the fullest! For the cheese fondue you can try cubed pears or apples as an appetizer entry or a dessert dismount! I don’t have two pots but I’m only guessing that cooked beef fondue dipped into cheese fondue is a double fondue delight!

❤  Fon-do check out some of the vintage fondue pots I found strolling on Etsy. They’re hot so get yours before they’re gone!

Vintage Oster Fondue Poti. Time

Total prep: There’s no rush here in the land of fondue, but I’d allow at least 90 minutes – 2 hours for the whole shebang. 

Emmentaler Swiss Cheeseii. Ingredients + directions

cheese fondue:
to dunk  french bread, torn or cut into bite-size pieces
¾ pound (about 3 cups)
  swiss cheese, cut into thin julienne strips
1 tablespoon   flour
1 clove   garlic, halved
1 ¼ cups   sauterne (a sweet french wine)
dash  fresh cracked black pepper
dash  nutmeg
3 tablespoons  dry sherry

Fondue Julienned EmmentalerSauternes Fondue

cheese fondue directions: 1) I toasted up my bread a bit to give it a little crunch. Toasting the bread on a foil-lined pan for 5 minutes at 350°F should do the trick. 2) Toss the cheese with the flour to coat and set aside. 3) Rub the inside of the fondue cooker vigorously with the cut surface of the garlic clove. 4) Add the sauterne and warm it just until air bubbles start to rise. Don’t cover and do not let it boil. 5) With a wood or silicon spatula stir constantly from this step forward and in the same direction – a process known as “shear thinning” which helps the cheesy fondue become thinner. Add a handful of cheese strips and wait until the cheese has melted before tossing in another handful. Keep stirring! After all the cheese has been incorporated and the mixture is bubbling gently, stir in the pepper, nutmeg and the sherry. 6) Dunk spears of the cubed bread into the cheese, twirl and enjoy! If the cheese becomes too thick pour in a little warmed sauterne (or butter, if you are channeling my inner foodie).

Beef Fonduebeef fondue:
4-5+ cups
  salad oil, for cooking (vegetable, canola, corn, peanut, etc.)
1 ½ pounds   beef tenderloin, trimmed and cut into ¾ inch cubes
to serve  your chosen sauces/sidekicks (recipes below)

directions: 1) Pour the salad oil in the fondue pot to 2″ or no more than ½ full. 2) Heat to 425°F or until the oil slowly boils. 3) Spear a beef cube with your fondue fork and place it in the oil. 4) Rotate the beef so it’s evenly cooked to your desired doneness. It doesn’t take long! Dip the beef with your sauce and enjoy!

butter-browned mushrooms:
2 tablespoons  butter (my Grandmother “Nanny” insisted on Falfurrias)
2 cups  fresh mushrooms, sliced

directions: 1) Melt butter in a skillet over medium-high heat. 2) Add the mushrooms and cook, stirring occasionally, until evenly browned. Season with salt and better and serve alongside the beef fondue.

Fondue Caper Buttercaper butter:
½ cup   butter, softened
3 tablespoons  capers, with liquid

directions: 1) Place the butter and capers, with liquid, in a small mixing bowl. 2) Beat until light and fluffy. 3) Serve alongside the beef fondue.

mustard sauce:
bottle   dijon style hot mustard (we used french’s stone ground dijon mustard)

directions: Simply squeeze the mustard into a serving bowl and use it as a dipping sauce for the beef fondue. What could be easier?

red sauce:
¾ cup   catsup
2 tablespoons   vinegar
½ teaspoon   prepared horseradish

directions: Combine all the ingredients together in a small bowl and let chill and mingle for at least 30 minutes. You’ve just made a tangy dipping sauce for the beef fondue. I used leftovers on a homemade hamburger and it was great for french fry dipping!

From the simple to the savory and everything in between, I hope you have fun creating your own special fondue tastes and memories to last a lifetime!

~ Patrick

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

I’m still on the hunt for what publication these recipes came from (below). I recognize the font and some of the type treatments and I think this likely hails from the 1970s or possibly the 60s. The fabulous food of skiing!

Fondue Recipes The Fabulous Food Of Skiing

A Scan Of Mom’s Fondue Recipes

Vintage Fondue Pot

Oster Fondue Inside Label

A Scan Of The Insert Inside My Vintage Fondue Pot


shrimp victoria

Shrimp Victoria Recipe From Bettys Cook NookTales From The Sea

I found this recipe folded in my Mom “Betty’s” index card holder. I recognized her handwriting immediately.

There’s no doubting Mom’s love for seafood as this recipe is one of several shrimp recipes I’ve discovered in her cookbook (surf the shrimp recipe archive).

While I tell a few funny stories on this food blog about my dislike for most types of seafood, this recipe is delicious, proving once again that my distaste for seafood is waning. Mom would be proud.

The Write Stuff

I look closer at the paper containing the recipe and notice the phone number “CA6-4141”. I was time-warped back to an era when phone numbers began with exchange names. Exchanges were phased out in the 1960s and 70s, so this would date the origin of this recipe back about 50 years ago. The number CA6-4141? “CA” stood for “Capitol” which translated to “22” so the full phone number would have been 226-4141. Confusing short-code, huh? Today San Antonio has 10-digit dialing like most large cities. The city’s newest area code 726 went into effect in 2017 and made me smile because 726 is my birthdate, July 26th.

Also on the paper recipe (below) I see The Clegg Company. A quick Google and this San Antonio Business Journal article popped-up in sight. I was surprised to learn that the then 104-year-old retailer was purchased by Herman Miller – the maker of the iconic Herman Miller Aeron chair. This very chair was one I sat on during my days working for a large internet consultancy that went belly up after the dot-com bust. That’s another long twisty, turbulent story for another day!

While stories like these likely don’t mean much to folks outside my family I include them here as an example of the amazing ways we are connected to the past if we’re open to it. All this from a Shrimp Victoria recipe scribbled on a notepad… and tucked away for more than 50 years!

Foodie Tips

  The rice was good but believe it or not I’m trying buttered toast on the next go (we were out of bread)!

  Not sure how to clean and devein your shrimp? I’ve included a couple of YouTube videos below that will show you how easy it is!

  I thought I was being fancy by letting my shrimp marinate overnight in the fridge. Turns out that it’s not really necessary! My online sleuthing showed that a 30-minute marinade should be fine but with an acid-based marinade (this recipe has lemon juice) the shrimp can turn “mushy” as the acid can start to break down the shrimp. I didn’t experience this with my dish, however!

  While stores may not be consistent in how they classify shrimp, when you’re at the seafood counter there’s a method to the madness for how many shrimp typically come per pound (this is indicative of their size). Resources that will be helpful include the Certi-Fresh Shrimp Sizing Guide you can print, and keep with your cookbooks (score!)… and the Farm to Table guide that provides some detail on larger-sized shrimp. Now you’ll be able to decipher shrimp-like code like PUD, P&D, U/15, and 61/70!

i. Time

Total prep: About 30 minutes.

ii. Ingredients

½ cup | unsalted butter (my grandmother “Nanny” insisted on Falfurrias)
1 ½ pounds | cleaned, raw shrimp
½ cup | onion, chopped
1 cup | fresh mushrooms, sliced
2 tablespoons | lemon juice
1 tablespoon | worcestershire sauce
2 tablespoons | flour
1 ½ teaspoons | seasoned salt
dash | fresh cracked black pepper
1 ½ cups | sour cream
1 tablespoon | fresh parsley, chopped
to serve | rice or buttered toast (optional)

Shrimp Victoria On The Stove

iii. What to do

1. In a large skillet over medium-high heat melt the butter. Cook shrimp and onion, stirring until the shrimp is almost tender, about 5 minutes.

Shrimp Victoria Recipe With Mushrooms

Shrimp Victoria With Sour Cream

A Mound Of Sour Cream? Texans “Yee Haw” About This!

2. Add the mushrooms, lemon juice and the Worcestershire sauce. Cook, stirring occasionally, for 5 more minutes. Remove from heat.

3. Stir in the flour, seasoned salt and black pepper. Then the sour cream. Return the skillet to the heat and cook over low heat stirring until hot, but not boiling.

Shrimp Victoria Recipe

4. Sprinkle with parsley. Serve at once over rice or buttered toast.

Yields 6 servings

~ Patrick

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

Shrimp Victoria Recipe From Betty's Cook Nook

A Scan Of Mom’s Shrimp Victoria Recipe ~ Note The Suggested Pairings
For The Perfect Meal (see bottom of recipe)


chicken supreme

Winner Winner Chicken Dinner
With a recipe calling for just a few ingredients, I was quite leery that this dish would delight the tastebuds. Turns out I was in for a chicken supreme surprise!

Chicken Supreme Recipe From Betty's Cook Nook

This is a surprisingly simple dish that pairs well with vegetables or potatoes. As a self-proclaimed carb monster you can likely guess what side I chose! I’m including *at no extra cost to you* the jalapeño mashers recipe I scored from H-E-B because these were really delicious and we’ll be making the mashers again soon. Details below!

For maximum enjoyment speed up the Mr. Bean video below to 8X original speed and let’s get on with the eating of the chicken!

foodie tips

  Dining for two? We reduced the portions below to and we were fully sa-tis-fied!

  Falfurrias butter? Yup! My Grandmother “Nanny” (Betty’s Mom) insisted on it. Don’t disappoint my Nanny!

i. ingredients

| small boneless chicken breasts
½ stick | falfurrias brand unsalted butter
to taste | kosher salt and fresh cracked pepper
| eggs, whites and yolks separated
¼ cup | parmesan cheese, grated
1 cup | fresh mushrooms, sliced
Chicken Supreme With Mushrooms Recipe

ii. what to do

1. Flatten the chicken breasts with a cleaver. Joe placed the breasts in cling film and pounded away. Remove the breasts from the film and season them with salt and pepper.

2. In a medium-sized pan over medium-high heat add ½ the butter then the chicken and sauté the breasts five minutes on each side. Set the chicken aside on a plate or platter.

Here's My Chicken Breast Sitting On The Side

This Is My Chicken Set Aside On A Plate. A Finely Plated Chicken, I Must Say!

3. In the same pan, sauté the fresh mushrooms with the remaining ¼ stick butter. Season with more salt and pepper to taste then set aside.

4. In a medium-sized bowl, beat the egg whites by hand until stiff, but not dry. In a separate bowl beat the egg yolks until thick and lemon-colored. Add the parmesan cheese to the egg yolks. Then gently fold in the egg whites.

5. Place the sautéed chicken breasts in a warmed casserole dish. Cover the breasts with the sautéed mushroom mixture and pour the egg mixture on top.

6. Place your chicken supreme in a 450°F degree oven for 10 minutes until puffed and slightly brown.

Yields 2-3 servings, depending on the size of your chicken breasts!

~ Patrick

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

Chicken Supreme Original Recipe Scan

A Scan Of Mom’s Original Recipe For Chicken Supreme – Could The Recipe Headline Indicate This Is From Susan Lucci’s Kitchen?

Jalapeno Mashers Recipe From Betty's Cook Nook
BONUS RECIPE : Jalapeño Mashers

While this is not one of my Mom “Betty’s” recipes I think she would love it as much as I did. The cheesy jalapeño ‘kick’ pairs well with chicken supreme. So here goes:

| large potatoes (we used russets)
½ stick | butter
1 cup | heavy cream
½ teaspoon | salt (to taste)
½ cup | robert’s reserve jalapeño pepper dip
handful | cheese (optional)
handful | fresh jalapeño, diced

Peel the potatoes and cut them into chunks. Boil the potatoes in chicken stock or water until “fork tender.”

Mash the potatoes to desired consistency and add the butter and cream. Whip the potatoes with a mixer or spatula (we used a mixer). Add Roberts Reserve Jalapeño Dip and stir.

Transfer to a baking dish, top with grated cheese and bake at 375°F for about 10 minutes. Garnish with finely diced fresh jalapeño! Enjoy!

Jalapeño Mashers Recipe

A Scan Of The Jalapeño Mashers Recipe I Scored At H-E-B Round Rock


chicken breasts au vin

Chicken Breasts Au Vin From Betty's Cook Nook

This recipe is dedicated to the Bauml Family. 

You were more than just neighbors… you’re like family in many, many ways! 

~   ❤   ~

“Au vin” is French for “with wine”

Chicken with wine? What can be better?!? Chicken with more wine! Oui! Oui!

Growing up I was a huge animal fan. I still am! I raised more than my fair share of pets – two toy poodles, fish, zebra finches, a cockatiel named “Sam,” and I raised quail from eggs with the help of an incubator and lots of patience. My passion was more like an obsession and Mom and Dad seemed not to notice as I begged them to let me also have a bantam chicken. This was a critical link in my transformation into a bona fide farmer! :)

A Buff Cochin ChickenWith 30+ quail living in our back yard I really didn’t need a chicken but our family’s friend Mr. Bauml had some chickens with feathers on the legs and toes that I thought were really cool and before anyone knew it, a butterscotch-colored chicken was living in our backyard pen.

Make no mistake – the quail and the chicken were not to be eaten – they were my pets and were to be admired with the eyes and the heart. They could also be hugged or high-fived, if desired.

Chicken is the hero of this meal and partnered with its sidekicks wine and brandy, I hope you’ll find the end result a tasty twist on your typical poultry dish.

foodie tips ~

 For small white onions I suppose you can use pearl onions as the recipe doesn’t say to chop them. I didn’t have any pearls on hand so I used chopped white onions.

 Setting brandy on fire is fun! For another one of Mom’s recipes that will impress your guests, try Betty’s brandied pumpkin flan recipe. It’s always a hit at the holidays!

i. ingredients

| chicken breasts, boned and split
¼ cup | flour
1 teaspoon | salt
⅛ teaspoon (I used more) | fresh cracked black pepper
½ cup | butter (my grandmother insisted on Falfurrias brand butter)
¼ cup | brandy
2 cups | dry red wine
½ pound (2 cups) | small white onions, peeled
¼ cup | parsley, chopped
| bay leaf, crumbled (I left mine whole for easy removal)
1 clove | garlic, crushed (or pressed)
½ pound | fresh mushrooms

ii. what to do

0. Preheat oven to 375°F.

1. Dust the chicken breasts in a mixture of the flour, salt, and pepper. In a skillet, sauté the breasts in the butter.

2. Warm the brandy and set a match to it – no worries, it will be unlikely that you will cause a culinary explosion! Pour the flaming brandy over the skillet chicken. Shake the skillet until the flame dies away.

3. Transfer the chicken and the pan juices to a casserole dish. Add the wine, onions, parsley, bay leaf, and the garlic clove. Cover tightly with foil then with the lid. Cook for 30 minutes.

4. Add the mushrooms and cook for 15 minutes.

I hope you enjoy this dish au vin! I partnered mine with some creamy four cheese Rice-A-Roni, the San Francisco treat!

Serves 6 – 8 humans

~ Patrick

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

 

Chicken Breasts Au Vin Recipe

A scan of Mom’s original recipe

 


spaghettini bolognese

A Spaghettini Bolognese Recipe From Betty's Cook NookCrazy For This Bolognese

I’m confident this is the first of Mom’s recipes I found cut out with Pinking Shears (see the pic below).

Mom was an expert artist, although she would never consider herself as such [insert a Betty-blush here]. Mom’s artistic mediums spanned food, paper, wood, plants and cloth, where her pinking shears were one of her essential tools.

Mom loved sewing so much she found a way to include a sewing closet into her and Dad’s bedroom so there’s no doubting her passion for handmade clothes. Mom made many of her dresses, my band uniforms – she even sewed printed labels bearing my name into my clothes. I wish I still had the hand-painted denim shirt she made me based on my wish – a red barn complete with a scattering of farm animals painted in her “Oh, Betty” style.

I love it when I can find evidence of when Mom’s recipes came into existence. This one was from the May 1975 issue of Family Circle. I hope you enjoy it as much as we did. My partner Joe said this sauce was better than his sauce. That really says a lot since his Red Sauce recipe is my favorite.

foodie tips ~

  Spaghettini? We had to look it up. And we briefly lived in Italy. It’s thin spaghetti. How to pronounce “bolognese?” This dish hails from Bologna, Italy, so it’s pronounced with four syllables – not three. Like boh-loh-NYEH-zeh. If you’re doubting your Italian pronunciation you can simply refer to it as a ragù, making sure to pepper your pronunciation with some hearty Italian hand gesturing.

  Pump up the jam. I added more carrot, celery and garlic. More cowbell? Well, that’s an ingredient for another special recipe.

  Why not serve this dish with some sidekicks? Some pepperoni-cheese bread and a side salad would hit the spot. It’s called a side salad so there’s more room for the bread. :~)

i. ingredients

¼ pound (about 1½ cups) | mushrooms, sliced
| carrot, sliced
1 clove | garlic, crushed or minced
½ cup | onion, chopped
½ cup | celery, chopped
½ cup | green pepper, chopped
2 tablespoons | wesson oil*
¾ pound | Italian sausage, casings removed and broken-up with a spoon
2 15-ounce cans | Hunt’s tomato sauce
½ cup | water
¼ cup | dry red wine (not optional)
1 teaspoon | sugar
¼ teaspoon | Italian herb seasoning

* We argued over this one. I wanted to use olive oil and Joe said “stick to the recipe the first time,” my very own cardinal rule. Joe won. But I still snuck-in more carrot, celery and fresh garlic since I wasn’t changing an ingredient. Besides, who gets all excited over one carrot, celery stalk or garlic clove?! Not me, that’s who!

ii. what to do

1. In a medium pan or Dutch oven, sauté the mushrooms, carrot, garlic, onion, celery and green pepper in the oil.

2. Add the sausage and cook until it’s no longer pink. Drain the fat (or not) … we don’t judge.

3. Add the remaining ingredients and simmer, uncovered, for about 40 minutes. Stir occasionally.

4. About 25 minutes into the simmer you can prepare your spaghettini by preparing your pasta according to the instructions.

5. Serve the bolognese over hot, cooked thin pasta.

Yields 5+ servings.

~ Patrick

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

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

A scan of Mom's Spaghettini Bolognese recipe ... as clipped from the May 1975 issue of Family Circle Magazine.

A scan of Mom’s Spaghettini Bolognese recipe … as clipped from the May 1975 issue of Family Circle Magazine.


beef polenta pie

A Beef Polenta Pie Recipe From Betty's Cook NookA Pie To Try

Mom clipped this recipe from the April 1976 issue of Better Homes and Gardens. I was just cough-cough-9-years-old-cough-#omg-gasp at the time. In the original recipe scan below you can read the story about how this recipe was chosen for the “He Cooks” section of the magazine.

While my first attempt at this recipe didn’t present as beautifully as I had hoped, it was surprisingly tasty. Mastering my Nikon DSLR is a constant work in progress so I’ll plan on another photo session when I make this tasty dish again.

foodie tips ~

  Looking for polenta in the ingredient list? You won’t find it there labeled as such, but cornmeal is often used to make the Italian dish, so there you have it! Besides, eating “Beef Cornmeal Pie” just doesn’t sound as tasty. To learn more about the differences (or not) between polenta and cornmeal visit this nice article I discovered.

  Me gusto processed American cheese. We used Velveeta slices for the polenta pie topper then later revisited the article and saw the stacked pyramid shape (below) which had more foodie flair than our cheese-flung approach. I think next time I make this I will grate cheddar or mozzarella to better coat the top of the pie.

  If you don’t want to make the “peppy sauce” below, you can substitute it with your favorite homemade or jarred sauce. Here’s one of mine. We preferred doubling the peppy sauce recipe to yield 2 cups of sauce. I guess I’m a saucy kinda guy.

i. ingredients

½ pound | ground beef
5 ounces (about 2 cups) | fresh mushrooms, chopped
¾ cup | green pepper, chopped
½ cup | onion, chopped
1 clove | garlic, minced
| cage free egg, beaten
¾ cup | soft bread crumbs
1 teaspoon | salt
½ teaspoon | dried oregano, crushed
⅛ teaspoon | fresh cracked black pepper
few drops | bottled hot pepper sauce
¾ cup | cornmeal
¾ teaspoon | salt
2 cups | water
3 slices | processed American cheese

for the peppy tomato sauce topping:
8 ounce can | tomato sauce
⅛ teaspoon | garlic salt
⅛ teaspoon | celery salt
dash | worcestershire sauce

How To Make Beef Polenta Pieii. what to do

1. Make the beef mixture: In a 10-inch skillet, cook the ground beef, mushrooms, green pepper, onion and the garlic until beef is browned and the veggies are tender. Remove from heat and set aside. In a bowl, combine egg, bread crumbs, 1 teaspoon salt, oregano, pepper and the hot pepper sauce. Combine this mixture with the meat mixture. Turn into an ungreased 9-inch pie plate and set aside.

2. Make the cornmeal mixture: In a medium saucepan combine the cornmeal, ¾ teaspoon salt and the water. Cook and stir over medium heat until it’s thick and bubbly. Spread this mixture atop the meat mixture that’s been waiting for you in the pie plate. Cover with foil then bake in a 350°F oven for 30 minutes. Uncover the pie and top it with the cheese. Return the pie to the oven until the cheese melts, about 3-5 minutes more. Let stand 10 minutes before serving.

3. Make the peppy tomato sauce (if not using your own sauce substitute): Combine the tomato sauce, garlic salt, celery salt and the Worcestershire sauce. Heat through. Makes about 1 cup of sauce.

4. To serve: Cut your polenta pie into your desired wedge and top with the sauce.

Makes 4 servings

~ Patrick

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

Here’s a scan of Mom’s recipe clipping (note the time worn folds in the paper). This recipe has a great intro story I hope you read. Note: The recipe’s author, Stephen Braitman, is wearing a button that I’m pretty sure reads “I’m An Advocate For Women”. Right on, Stephen! :)

A Beef Polenta Pie Recipe From Betty's Cook Nook


eggplant appetizer

An Eggplant Appetizer From Betty's Cook Nook
Olive (I love) This Dish

With over 100 Betty’s Cook Nook recipes under my foodie belt I was surprised that this is the first dish that calls for eggplant. I was also surprised that there’s a pretty healthy debate over whether eggplant is a fruit or a vegetable.

Mom loved squash, cucumber and pretty much anything fresh so without doubt eggplant is a welcomed guest at our family’s table.

My favorite part of this chunky tapenade style dish is the eggplant’s sidekick – the olive; it packs a lotta salty love that just warms the belly. Served on a chip or on the side, this savory dish gives your tongue one tasty ride.

Foodie Tips ~

  When I first read this recipe I was surprised to learn it was served cold. Try it cold and hot. Cold is great for summer chillin’ and hot is great for cooler months (my preference) … plus you can shave off the time for it to chill several hours. 1 … 2 … get in my belly!

  I had never heard of a “salad olive” before and gave up researching its origin – I think it’s basically the same thing as a green pimiento-stuffed olive. While this calls for whole salad olives, I could only find sliced salad olives at my HEB, so that’s what I used and I liked it. Want to learn more about olives? Take a spin at my well-respected foodie friends’ website at Zingerman’s.

  I don’t think you have to eat this app solo – experiment with it and find your “flavorite” ways to enjoy it. I ate spoonfuls of mine on a grilled chicken breast atop some pasta and found it made a tasty, chunky red sauce that really brightened up the dish.

An Eggplant Appetizer From Betty's Cook Nook

i. ingredients

1 medium | eggplant, peeled and diced
½ cup | green pepper, chopped
medium | onion, chopped
¾ cup | sliced mushrooms (go fresh)
2 cloves | garlic, crushed
¼ cup | extra virgin olive oil
1 can | tomato paste
¼ cup | water
2 tablespoons | wine vinegar
6-7 ounces | stuffed salad olives
1 ½ teaspoon | sugar
½ teaspoon | oregano
½ teaspoon | sugar
1 teaspoon | salt
⅛ teaspoon | fresh cracked black pepper

ii. what to do

1. Put the first six ingredients into a skillet. Cover. Cook gently, stirring occasionally.

What's That Cooking? Love!

2. Then add the remaining eight ingredients from above. Cover and cook 30 minutes.

3. Chill several hours (if you choose) then serve.

Feeds about 4-6 or more, depending on how you serve.

Here’s a scan of my Mom Betty’s original recipe!

An Eggplant Appetizer Recipe From Betty's Cook Nook

A Scan Of Mom’s Original Recipe Card – I Found Two Of These In Her Recipe Box Which Means She Did Not Want To Lose It! (the second was a Xerox copy)

Cold Or Hot This Eggplant Appetizer Rocks


picadillo

A Picadillo Recipe From Betty's Cook Nook

Picadillo Is My Pillow

In March 2014 my awesome Cousin Julie gifted me the recipe for this ole time family favorite.

What a great gift! I remember Mom talking about “picadillo” but the recipe wasn’t in her cookbook. Luckily, it was in her sister Delores’ cookbook that Julie has in her care!

Totally flexible, this Cuban-inspired dish made its way to San Antonio kitchens before the days of the internet … and into my heart 4ever. A foodie’s BFF.

Celebrating Betty's Cook Nook's 100th RecipeFoodie Tips ~

  The original recipe scan below makes mountains of this delicious stuff. My Cousin Julie said the portions were large because her Mom, “Delores,” would often serve this dish at parties. I divided the recipe down, down, dowwwwwn into 6ths below. And yet after Joe and I ate it all, we wanted more.

  Cousin Julie was very specific – unless you don’t mind soggy almonds, sprinkle the almonds on top just before serving; or set them aside in a serving bowl with a spoon.

  Cousin Julie also said this picadillo freezes well. Sweet! If you freeze or refrigerate it overnight, add more dry sherry when reheating. It’s the honest thing to do.

  You can serve picadillo many ways – on top of scrambled eggs, breakfast tacos, nacho chips or inside tacos. This stuff is so good I even ate some with a shovel-spoon or two… :)

i. ingredients

to marinate:
1 pound | ground round
 cup | dry sherry
1 teaspoon | salt
 teaspoon | pepper
| japaleños, chopped

the mixture: 
1 clove | garlic, chopped
splash | oil
4.8 ounces | canned tomatoes
 cup | tomato sauce
2 tablespoons | pimiento
to taste | raisins
 teaspoon | oregano
½ cup | water chestnuts, sliced
 cup | canned mushrooms, sliced

Almonds Being Diced For A Picadillo Recipe From Betty's Cook Nook
when serving: 

flour or corn tortillas
doritos
taco shells
tostitos brand scoops
 cup | salted almonds, diced

ii. what to do

1. In a medium-sized pan over medium heat, bring the first 5 ingredients (see “marinate”) to a happy sauté.

2. Add “the mixture” ingredients (the 9 ingredients) above and simmer, covered, about 1 hour. Stir occasionally.

3. Uncover and stir until “mushy.”

4. Serve with your preferred foodie accents and style (above). And smile.  :)

Delicious!

Delores' Picadillo Recipe From Betty's Cook Nook

 

 


broccoli chicken stew

A Broccoli Stew Recipe From Betty's Cook Nook

Soup’s On

Salad dressing and wine make this chicken stew worthy of top honors.

Did somebody say wine? :)

My Mom Betty Hugging A ChickenMy Mom (Betty) loved chicken. Proof at right of Mom huggin’ a chicken so big it was almost bigger than she was!

Every year when we went to the Texas Coast, Mom had a favorite hole in the wall in Port Aransas that was a “must” on her list at least a few times while we were there. She was on the hunt for chicken in the form of fried gizzards and fried livers. While not my cup of tea, so to speak, I laugh when I think of the fact that my ancestors always seemed to eat every part of an animal while I can barely eat ribs without 2 packages of floss at the ready.

Foodie Tip ~

  “Chicken pieces” for me means chicken removed from the bone, then cut into bite-sized pieces.

i. ingredients

2 tablespoons | cooking oilIngredients For A Broccoli Stew Recipe From Betty's Cook Nook
12 (2¼ pounds) | chicken thighs, skinned
.6 ounce package | italian salad dressing mix
1 teaspoon | salt
4 cups | water
½ cup | dry white wine
¼ cup | catsup
3 medium | potatoes, peeled and cut into ¾” cubes
1 medium | green pepper, cut into strips
10 ounces (2 cups) | small whole onions, frozen
10 ounce package | frozen cut broccoli
2 cups | fresh mushrooms, sliced

ii. what to do

1. In a 4-½ quart Dutch oven slowly brown 6 of the chicken thighs at a time in hot oil.

2. Remove the chicken, set aside on paper towels to rest, then drain oil from the Dutch oven.

3. In the same Dutch oven mix the dry salad dressing mix and salt. Stir in water, wine and catsup. Add the chicken pieces, potatoes and green pepper.

4. Bring to a boil then reduce heat to simmer for 30 minutes.

5. Add onions, broccoli and mushrooms. Simmer 10 more minutes.

Serve and Enjoy!

A Broccoli Stew Recipe From Betty's Cook Nook

A Scan Of Mom's Original Broccoli Stew Recipe