helen corbitt’s quiche lorraine

Helen Corbitt's Quiche LorraineChampagne & Lorraine

When I first met this recipe’s name I presumed Helen Corbitt was one of my Mom’s dear friends. Like many of the old recipes that found their way into my Mom’s cookbook they were often penned with a name giving a clue linking us back to the the recipe’s origin.Joskes Department Store PostcardA few curious clicks later I stumbled upon this Texas Monthly article from December 1999 (the turn of our century) that revealed who Helen was – her connection to Texas and to food. With culinary ties to the University of Texas, the Houston Country Club, Joske’s Department Store, the Driskill Hotel, and Neiman Marcus, Helen’s craft touched the hearts of many. While she may not have loved Texas from the start, the people of our great state eventually won her heart. So we can tip our hat to her for staying here and pioneering the way for better days. Helen earned the title “Tastemaker of the Century,” undoubtedly an honor for any foodie who loves cuisine and sharing it with others.

I know my Mom “Betty” loved quiche because I’ve found a handful of eggy recipes in her cookbook. I love how simple quiche is to prepare and share… and how changing 1 or 2 ingredients can magically transform the taste.

Let’s enjoy a slice of the good life and raise a toast to our “forefoodies”
~ Cling Cling / Cheers!  🍾 🍾 🍾 🍾 🍾

Helen Corbitt's Quiche Lorraine
Foodie Tips

❤  “Light cream” always trips me up. I look for it at the grocery store and often shake my fist at the sky when I cannot find it. Sometimes called “coffee cream” or “table cream,” light cream is a tad bit higher in fat than half-and-half. So what. Who cares?

❤  While I slightly overbaked the crust, the quiche itself turned out great! Try using a silicon pie crust shield to help prevent your dough from burning. I shudder to think what my quiche would have looked like without it. #charcoal? :)

Helen Corbitt's Quiche Lorraine

❤  I hope to become an “aficionado” at the meat counter soon. When I read “thin sliced” ham I guessed it was a thickness of 2. On the next go of this recipe I’ll try a 1.

❤  My Mom loved quiche. And if you’re still reading this post I’m guessing you do, too! Check out this recipe where I wax on about the origins of quiche and its relationship to my hometown, San Antonio.

Helen Corbitt's Quiche Lorraine Swiss Cheese

i. Time

Total prep: About 40 minutes.

ii. Ingredients

8 inch | pie crust
4 slices | bacon, crisped and chopped
4 | thin slices of onion, sautéed
8 | paper thin slices of ham, shredded
8 | paper thin slices of swiss cheese, sliced
3 | cage free eggs
ÂĽ teaspoon | dry mustard
1 cup | light cream, heated
a dash | nutmeg
Helen Corbitt's Quiche Lorraine Onions

iii. What to do

1. Prepare the pie crust according to the instructions. Mom wrote hers was baked at 450°F for about 10 minutes.

2. Sprinkle the bacon and onion over the pie crust. Add ½ of the ham then top with 4 slices of the cheese. Wait – we’re not done! This is Texas! Repeat the layering again – add the rest of the ham and the last 4 slices of cheese.

3. Beat the egg and mustard. Add the heated light cream and continue beating. Pour the egg mixture over the layers of ham and cheese. Let things “stand” for 10 minutes. Is your stomach growling yet?

4. Sprinkle a tiny bit of nutmeg on top of the quiche then bake it at 350°F until this custard is set (about 15-20 minutes).

Helen Corbitt's Quiche Lorraine

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

In Case You Missed It…

Honored in 1999 as “Tastemaker of the Century” by Texas Monthly Magazine, Helen Corbitt may have not have loved Texas as much as those who were born here but she became enchanted with the unique blend of Texans and their love for food. If the stories I’ve read are true (and I bet they are), Helen had a lot to do with the culinary cultivation of our state introducing our fore-parents to artichokes, raspberries, soufflĂ©s, Texas Caviar, and surprising creations limited only by the stars.

I don’t know if my Mom, Betty, knew Helen. But I know they shared the love of great food… so Helen is as much a family member as one can wish for.

With the love of food, all things are possible. ###

 


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)


jim’s canadian cheese soup

Canadian Cheese Soup Recipe From Betty's Cook NookAn Ol’ Time Family Favorite

The very first “Jim’s” opened back in 1963 at the corner of Broadway and Loop 410 in San Antonio. This location was my Dad’s absolute favorite to meet up for a standing breakfast with a large group of colleagues. When it was a lucky weekend day Dad would let me tag along. Here the staff knew him like the best of family.

Jim's No 1 Restaurant Broadway at Loop 410 Circa 1963

Circa 1963 ~ Jim’s Restaurant (No. 1)

My friend Dan said his Dad created this cheese soup for Jim’s Restaurants, which I remember being a favored thing right up there with the pet rock and the skateboard. This soup was a pre-appetizer staple that I liked more than the greener alternative – the salad. Um, no. When I asked my friend why his Dad named it “Canadian Cheese Soup” he said it was because “the name sounded good.”

Flash forward several decades to today and the recipe is still on Jim’s menu so it’s quite exciting to be able to enjoy it at home now that I’m not within walking distance of my childhood Jim’s.

My research for this recipe helped teach me the difference between a mirepoix, a roux, and the foodie “holy trinity” (deets below) so hats off to this silky, delicious, cheesy soup!

Foodie Tips

❤  I’ve adjusted the recipe ingredients below based on my friend’s inside scoop – cutting back on the milk, adding Tobasco, and using Velveeta instead of the triple play of cheeses I found in another copycat recipe which was: Cheese Whiz (16 ounces), Swiss (2 ounces), and cheddar cheeses (2 ounces).

❤  You can adjust the flour and milk as you see fit to arrive at your preferred consistency.

❤  I wasn’t sure what “chicken base” was, thinking it might be chicken stock or chicken broth. Turns out there is such a thing as chicken base – I found this “Better Than Bouillon” at my local market and it sure was flavorful, living up to its name.
Better Than Bouillon Chicken Base

❤  Refrigerate leftovers for an impromptu treat for when you’re in a hurry – you may find that adding a bit more milk will help return the silky, smooth consistency.

i. Time

Veggie prep: About 10 minutes.
Total prep: About 45 minutes.

ii. Ingredients

6 cups | water
5 stalks | celery, finely diced
¼ medium | onion, finely diced
3 medium | carrots, finely diced
4 tablespoons | low salt chicken base
2 sticks | butter (my grandmother insisted on Falfurrias)
1 cup | flour
20 ounces | Velveeta, cubed
2 ½ cups | milk
tiny bit | Tobasco
to garnish | oyster crackers (optional)

iii. What to do

1. In a stockpot over high heat bring the water to a boil.

Canadian Cheese Soup Ingredients
2. Let’s make “mirepoix!” To the water add celery, onion, carrots, and chicken base. Reduce heat and simmer about 30 minutes, or until the celery is tender but firm. Note: About 15 minutes into the simmering start Step 3 (if you like the quick route)!

3. Next up? The roux: In a heavy skillet, melt the butter over low heat. Add the flour and mix constantly with a whisk until things are smooth and free of lumps. Cook your roux 8-10 minutes, whisking constantly to prevent scorching.

4. Reduce heat under the soup (not the roux) to medium-low, add the prepared roux and continue to whisk until everything is smooth and thick, 4-5 minutes.

How to make Jim's Canadian Cheese Soup

5. Add the Velveeta and continue cooking until the cheese is melted, making sure to whisk occasionally.

6. Heat the milk in the microwave (or double boiler). Slowly add the milk to the soup mixture, whisking all the way. You can add a little more – or less – milk to reach your desired consistency.

To Serve: Spoon into bowls and top with a few shakes of Tabasco. After enjoying my first bowl I added a few oyster crackers for crunch and 5-7 fresh pinched oregano leaves to add a pop of herby flavor.

Yields 12-16 servings!Jim's Restaurant Logo

~ Patrick

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

Relevant, Additional Foodie Info: 

Is Velveeta Cheese Actually Cheese?

The History of Cheez Whiz

My Own “Cheesy Love Affair” With Velveeta

Kitchen Tip: Mirepoix vs. The Holy Trinity

More Vintage Jim’s Pics

More About Mirepoix:


souper burger

Souper Burger Recipe | Betty's Cook NookTwo Treats In One

I’ve heard of putting lots of things in burgers, but never soup. Until now.

I’ve made, enjoyed, and posted quite a few soup recipes from my Mom, “Betty’s”, cookbook so there’s no doubting her love for the stuff. Whether they’re served cold, hot, thick or not – these sensationally savory bowls that epitomize “home” itself deliciously nourish the soul.

One of my childhood favorites is this cheese soup that was served at Jim’s Restaurant’s rooted in 1960s San Antonio. Jim’s was our go-to place for an outside meal, which was a rare treat in our home! There are still 15 Jim’s in San Antonio and 3 in my current hometown up the street in Austin so it’s nice to see that Jim’s has survived the test – and taste – of time.

The most popular soup at Jim’s is this Canadian Cheese Soup so I’m happy to add it to the digital archives here at Betty’s Cook Nook! Make a bowl and you’ll see why!

Foodie Tips

❤  For my vegetable soup I chose Campbell’s Old Fashioned Vegetable Soup,shown below. Campbell’s has been a trusted friend of our family since before I was born.

❤  Mom would have likely served these burgers alongside a chilled salad. I would also suggest some of my favorite “less leafy” sidekicks: Blue Cheese Bacon Twice-Baked Potatoes, California Potato Salad – even these home favorite “Hatchbrowns!” My hips don’t lie.

i. Time

To prepare: About 15 – 20 minutes.

Campbell's Old Fashioned Vegetable Soup

ii. Ingredients

1 pound | ground beef
½ cup | onion, chopped
1 can | vegetable soup
2 tablespoons | catsup
1 teaspoon | prepared mustard
dash | fresh cracked pepper
6 | hamburger buns
to schmear the buns | butter (my Grandmother “Nanny” insisted on Falfurrias)

iii. What to do

1. In a skillet over medium-high heat brown the ground beef and onion. Stir to separate the meat.

Souper Burger Ingredients

2. Add the soup, catsup, mustard, and pepper; simmer about 5 minutes.

3. Butter your buns and toast them in an oven (or your favorite heating device).

4. Scoop and serve the souper burger mixture onto the hamburger buns and enjoy!

Yields 6 souper burgers!

~ Patrick

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

Souper Burger Recipe From Betty's Cook Nook

Souper Burger Recipe | Betty's Cook Nook

A Scan Of Mom’s Original Souper Burger Recipe Card


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
1 | onion, chopped
4 | 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!


minestrone soup

Minestrone Soup RecipeMy Mainstay, Minestrone

This is the third minestrone recipe I’ve discovered in my Mom “Betty’s” cookbook so there’s no doubt this was one of her favorites. This soup’s signature ingredients of beans, onions, celery, carrots, stock, and tomatoes will not disappoint. Plus, there’s pasta and cheese!

I’m glad to be reminded that this dish hails from Italy. And not just Italy but ancient Italy (think BC, folks!).

I’ve kidded a few times here at Betty’s Cook Nook that my family must have had poor roots as many of the recipes we ate growing up are considered peasant foods. This is one of them; minestrone belongs to a style of cooking known in Italy as “cucina povera” (literally “poor kitchen”). All I have to say is bring it on — I love my peasant foods as they are hearty and the very origins of comfort foods rely upon them! True story: I once made and devoured an instant mashed potato on sliced white bread sandwich proving my forever love for carby sustenance.

HEB Organics Elbows Macaroni

Macaroni For Me … Macaroni For You!

As a lover and former resident of Italy, one thing I’ve learned is that Italians do not rush in the kitchen. They really don’t rush outside the kitchen, either, unless it’s from behind the wheel of a fast sports car or when horse racing at revered events like Siena’s Palio.

In similar fashion, please don’t hurry this recipe — let the ingredients mingle and get to know one another. While cooking time takes about an hour and a half it’s well worth the wait. You’ll be treated to wonderful smells from your lively kitchen and rewarded with a savory soup that has withstood the test — and taste — of time.

Eating In Cortona Italy

foodie tips

❤  Back in the day “oil” likely meant Crisco vegetable oil. Since this dish has Italian roots we used olive oil — a kitchen staple. As fan of a great olive oil, for several years I’ve fostered an Italian olive tree living on a farm gracing the hills outside Montalcino, Tuscany. Each year after the Il Palazzone harvest my eyes grow as wide as dinner plates when 3 bottles of pure gold arrive at my door. That’s amore!

❤  Make sure and check out Mom’s other two minestrone recipes here and here. I’m not sure which version I like best as each has its own merit. In a pinch you could make the one that makes best use of the ingredients you have in your kitchen.

❤
  Wacky about minestrone? Wiki’s got you covered with more interesting facts about this zesty soup!

Minestone Ingredients

i. ingredients

½ cup | olive oil
1 clove | garlic, minced
2 cups | onion, chopped
1 cup | celery, chopped
4 tablespoons | parsley, chopped
6 ounce can | tomato paste
10 ½ ounce can (~1 ½ cups) | beef or vegetable broth
9 cups | water
1 cup | cabbage, coarsely chopped
2 | carrots, thinly sliced
2 teaspoons | salt
¼ teaspoon | freshly cracked pepper
⅛ teaspoon | sage
1 pound can | kidney beans
1 cup | green beans or peas (we used beans)
1 cup | elbow macaroni
to taste | grated parmesan cheese

ii. what to do

1. In a large pot heat the oil over medium-high heat.

2. Add the garlic, onion, celery, and parsley and cook until soft, about 7-9 minutes.

3. Stir in the tomato paste and the next 7 ingredients (the broth, water, cabbage, carrots, salt, pepper and sage). Mix well and bring to a boil.

4. Lower the heat, cover, and simmer slowly 1 hour.

5. Add the kidney and green beans (or peas) and the macaroni. Cook 10-15 minutes more or until the macaroni is tender.

6. Serve with freshly grated parmesan cheese. That’s right — grated cheese makes the world go ’round!

Yields 8 servings. Keeps well in the refrigerator and reheats nicely!

~ Patrick

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

Minestrone Recipe Card

Here’s A Scan Of Mom’s Actual Recipe Card

How To Make Minestrone Soup

 

 


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
3 | 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!