lela’s grits
Posted: March 31, 2020 Filed under: breakfast, sides | Tags: avocado, bacon, butter, cheddar cheese, chives, chorizo, eggs, garlic cheese, green onions, grits, ham, hot sauce, parmesan cheese, queso fresco, salt, spinach, tomatoes, water Leave a comment
True Grits
Grits were born in the 16th century thanks to the Muskogee Native American tribe of Tennessee, Alabama, and Georgia.
Flash forward 400-ish years later and we’re still enjoying cornmeal that’s often served with a seemingly endless assortment of sweet and savory sidekicks.
Because grits don’t have much flavor all by themselves, they are super versatile adopting the taste of their foodie sidekicks like bacon, cheese, onions, shrimp, sausage and more. Butter is a given! I’ve included some ingredient options below, although Lela’s original recipe just called for garlic cheese. Sometimes the simple foods provide the greatest comfort!
My orientation to grits was via the 1970s greasy spoon diner sitcom Alice. I spent many hours watching Flo Castleberry find a delightfully southern and spunky way of telling people to “Kiss my grits!” Here’s a video compilation of some of her sassiest moments:
Truth be told – one bite in and you may just kiss these grits. I enjoyed reminiscing over this dish and hope you enjoy it as much as I did!
Foodie Tips
❤ Garlic cheese roll? Yeah, you won’t likely readily find it at the grocery store. This good ol’ classic has been discontinued by Kraft but you can score a way to make your own Garlic Cheese Roll at home with this Betty’s Cook Nook recipe (scroll to the bottom for the bonus cheese roll recipe).
❤ This pimiento cheese recipe tastes great in lieu of the garlic cheese roll.
❤ I discovered a recent Southern Living magazine article with some ingredient options to enjoy grits three unique ways: Option 1: Scrambled eggs, cubed ham, shredded cheddar cheese, halved cherry tomatoes, and chopped fresh chives. Option 2: Fried egg, cubed chorizo, cubed avocado, crumbled queso fresco (fresh Mexican cheese), and hot sauce. Option 3: Poached egg, crumbled bacon, sautéed spinach, and shaved Parmesan cheese.
i. Time
Total prep: About 25 minutes
ii. Ingredients
3 cups | boiling water
1 cup | grits
to taste | salt
1 roll | garlic cheese roll
1 stick | unsalted butter (my Grandmother always insisted on Falfurrias brand butter)
2 | cage free eggs
to serve | cheddar cheese, shredded
to garnish | bacon, crumbled (optional)
to garnish | green onions, sliced (optional)
iii. What To Do
1. In a saucepan bring the water to a boil.
2. Slowly stir the grits into the boiling water. Reduce heat to medium-low and cover. Cook, stirring occasionally for 4-5 minutes until thickened.
3. Add the salt, garlic cheese, butter and eggs and continue cooking until everything melts, about 2-3 minutes. The cheese should cool the grits a bit – you’ll want to make sure you don’t scramble your eggs!
Optional step: We transferred the grits into a buttered casserole dish, topped the grits with the shredded cheddar cheese and baked it at 350°F for 10 minutes to give the grits a cheesy crust up top.
4. To serve (if using): Sprinkle the bacon and sliced green onions on top and enjoy!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Original Grits Recipe Card
Who is Lela?
When I was growing up Lela Swinny lived at 3006 Northridge in San Antonio just 2 doors around the corner from my family’s home at 2927 Trailend.
The Swinny family was a delightful bunch of folks and my family spent almost as much time at their house as our own so naturally “fooding” was a part of the times our two families shared.
Mom’s dear friend “Lela” taught me many things ~ the joy of laughing, how to swim in their awesome pool, and how to cook a memorable breakfast treat called “Egg In A Nest,” which is also posted here at Betty’s Cook Nook.
True family fact: Back in the 1970s Lela was throwing out an old desk that caught my Mom’s eye. A coat of red paint later and it was a cornerstone in my brother Tim’s red white and blue bedroom (it was around the time of our Country’s Bicentennial celebration so red white and blue was extra hot). In the 1990s I painted the desk black and it’s the desk where I author this cooking blog to this day, proving that Lela is still with us, heart and soul!
You’ll find a picture of Lela and me in the “old family photos” tab and you can search for her by name to connect with more of her spirited recipes here at Betty’s Cook Nook.
Cheers to two great friends – my Mom Betty and Lela!
caesar salad
Posted: June 30, 2019 Filed under: salads, sides | Tags: anchovies, croutons, egg, garlic oil, lemon juice, lettuce, parmesan cheese, pepper, red wine vinegar, salt, worcestershire sauce Leave a comment
Seize The Caesar
More than 44 years after the original surprise party I received a surprise text from my cherished Cousin Alison.
Click Image For A Close-Up View
Sadly Alison’s not near my front door to whisk me to Dime Box, Texas to visit family, but she’s texting because she’s found an old article from yesteryear about something I don’t even remember as a young tot – one special feast honoring my Grandmother’s 75th birthday!
I’ll spare you my many fabulously fond stories about my dear Nanny but I hope you’ve enjoyed one of the greatest gifts life has to offer – Grandparents!
What’s special about this ol’ newspaper post is that it honored my Grandmother at one of the fanciest restaurants in San Antonio – La Louisiane. Sadly “La Lou” closed its doors in 1992 but trust me when I say it gifted memorable meals to thousands of folks who graced passed its front doors.
How remarkable that this birthday party appeared in the San Antonio Express-News. I’m crediting my Mom, Betty, for what’s probably the only time my name has been in *real* newspaper print. Hooray!
While Cousin Alison’s name didn’t make 1974 print, just the week before Nanny’s great dinner my Cousins Billy and Debbie found out they were blessed with her arrival, coming in 1975. What a great gift in our lives!
My Cousin Lorin texted me this caesar salad recipe proving that food can last beyond the best of times. Thank you, Lorin!
Enjoy food, salad, and family to the fullest!
Homemade Breadcrumbs Are Easy To Make… And Eat
Foodie Tips
❤ Two heads of lettuce? Yikes – where’s room for dessert!? We cut this recipe in half. Even for two ambitious Texans.
❤ To coddle and egg: Don’t hug it near and dear. :) Drop it in hot water for about 40 seconds to make it nice and toasty!
❤ Hangry? Add sliced grilled chicken breast for a more bountiful meal.
❤ Love salads? Don’t forget to click here (and scroll down) for more salad ideas here at Betty’s Cook Nook!
❤ Thanks to Joe! I bought a head of CABBAGE at the store, thinking it was Romaine lettuce. He fixed my wrong. #Guh
i. Time
Total prep: About 15 minutes (sans the grilled chicken)
ii. Ingredients
2 heads | romaine lettuce, cold, dry, and crisp
¼ teaspoon | salt
¼ teaspoon | fresh cracked black pepper
½ cup | croutons
2 ounces | garlic oil
½ ounce | worcestershire sauce
½ ounce | red wine vinegar
½ ounce | lemon juice
1 | cage free egg, coddled
1 tablespoon | anchovies, chopped
2 tablespoons | parmesan cheese, shredded
iii. What to do
1. Pull apart the Romaine lettuce into 2-inch pieces.
2. Mix the lettuce with salt and pepper.
3. Form a bed of croutons in the center of the lettuce,.
4. Mix the next 4 ingredients and pour over the crouton-lettuce mixture.
Here Goes The Egg + The Anchovies
5. Add the egg and anchovies.
6. Toss well and sprinkle with the parmesan cheese.
Let’s Give This A Good Toss
Serves: 4
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
chicken divan
Posted: September 30, 2018 Filed under: casseroles and one-dish meals, meats poultry and fish | Tags: bread crumbs, broccoli, butter, cheddar cheese, chicken, cream of mushroom soup, curry powder, gruyere cheese, lemon juice, mayonnaise, parmesan cheese, pepper, salt, sour cream, white wine Leave a comment
Divine Divan
This delicious recipe comes to my kitchen via my awesome Cousin Julie’s kitchen. Julie had the best taste in many things – art, decorating, food, and Cousins!
My Cousin Jennifer said Chicken Divan was a Sunday staple that they enjoyed quite regularly. So if you want to help create a few cherished family memories, chicken divan may be a wonderfully tasty starting place!
While the original recipe is not vintage per se it comes to our bellies via Paula Dean, so you know it’s gotta be good.
I hope you try this dish that’s been known as a classic American casserole since the 1960s. In fact, the dish has origins back much earlier to its birthplace as the signature dish of New York City’s Chatham Hotel.
“In English, the word “divan” came to mean sofa, from the council chamber’s benches. In France it meant a meeting place or great hall. It was this meaning that attracted the notice of the owners of the New York restaurant as they searched for a name that would imply continental elegance.” ~ GlutenSugarDairyFree.com
Foodie Tips
❤ Pull up a chair and let’s talk cheese. I try to refrain from buying bagged shredded cheese. For years I used it but as my hunger for knowing more about food intensified I realized I preferred freshly grated cheese vs. bagged cheese. I found it melted better and on closer inspection discovered bagged cheese has a coating on it that prevents clumping. Some posts I read said this dusty white coating was actually cellulose, which is made from wood pulp. I’m out.
❤ Is Parmesan Cheese the same thing as Parmigiano-Reggiano Cheese? You might be surprised after reading this article! And this one, too. Hint: No shaker cheese for this recipe!
❤ In a flurry to get this dish made? We used shredded chicken from our grocery and it shaved some serious time time off of the food prep clock.
i. Time
Total prep: About an hour.
ii. Ingredients
2 10-ounce packages | frozen broccoli, chopped
6 cups | shredded chicken, cooked
2 10¾-ounce cans | condensed cream of mushroom soup
1 cup | mayonnaise
1 cup | sour cream
1 cup | sharp cheddar cheese, grated
1 tablespoon | fresh lemon juice
1 teaspoon | curry powder
to taste | kosher salt
to taste | fresh cracked black pepper
½ cup | dry white wine
½ cup | parmesan cheese, freshly grated
½ cup | soft bread crumbs
2 tablespoons | unsalted butter, melted (my Grandmother “Nanny” insisted on Falfurrias)
1-2 handfuls | gruyere or more sharp cheddar cheese, grated (optional and highly suggested)
iii. What to do
0. Preheat your oven to 350°F.
1. Remove the outer wrappers from the boxes of broccoli. Open one end of each box and microwave on full power for 2 minutes, or until thawed. Drain the broccoli into a strainer and add the shredded chicken and let rest.
2. In a medium-sized bowl, add the soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, salt and pepper to taste, and the wine. Whisk everything together to make a sauce. Transfer the broccoli-chicken mixture to the bowl with the sauce and gently mix things well using a spatula.
3. Place the mixture into an 11-inch x 7-inch casserole dish that’s been sprayed with vegetable oil cooking spray. Pat the Divan mixture down evenly and smooth with a spatula.
4. In a small bowl combine the parmesan, bread crumbs and butter and sprinkle this over the top of the Divan mixture.
5. Bake for about 30 to 45 minutes until bubbly. If desired, about halfway through baking remove from oven, top with cheese, and return to bake until toasty. Remove from oven let rest and serve!
Pairs well with a salad – enjoy!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
holy guacamole
Posted: February 4, 2018 Filed under: appetizers | Tags: avocado, corn chips, garlic, green onions, jalapeño, lemon, parmesan cheese, tomato Leave a comment
This special recipe is dedicated to Anna.
“Holy guacamole” not only makes us laugh – it jettisons us back
to our fond and flavorful days in Italy. Long live “Tes Mes” Day
and food comas!
~ ♥ ~
Homemade in February 2018 and promptly sent to the freezer, we later released this guacamole from its icy resting place to celebrate Super Bowl 2018 almost 50 years after the recipe was published.
I can promise you this is the first time I’ve made *then not quickly devoured* a delicious bowl of the green stuff but I was following my Mom “Betty’s” recipe clipped from the San Antonio Express-News as an experiment (see the recipe below). The recipe’s intent was to freeze before eating.
The results? Quite surprising!
Good gravy – freezing guacamole?
I agree – it seems odd at first but if you dial back the timeline to the 1960s/1970s the home economist (our Mothers) thirsted for ways to run an efficient kitchen. So freezing guacamole is a great way to prepare for your party without having to do all the work in the heat of the moment.
Back in the day freezing guacamole was considered “normal stuff,” like prepping your wardrobe or your “to dos” for the great day ahead. Brilliant forethought!
Holier than thou
To Texans guacamole is right up there in the inner circle of sanctity along with queso, big hair, and cowboy boots. These are the things we place high and mighty on our list of things to cherish. To literally “mess with Texas” is to tamper with one of its revered staples so you can image I was nervous about tinkering with the obvious – to divert from the culinary mission to make then eat in “normal” fashion.
To my family guacamole is a treasured treat. While we don’t necessarily enjoy “guac” for breakfast, lunch, and dinner like most outside our state might think – guacamole holds its place in our hearts as a “constant craving” food we keep near and dear.
I Feel The Same Way, Linus
My Mom “Betty” truly loved guacamole. And she loved enjoying it alongside all of the wild and delicious Tex-Mex varieties we could consume while living in the unique pureness of San Antonio (rah, 78209-ers!)
I Like My Puffy Taco Flanked By The Royal Line Up Of A Guacamole, Cheese, And Bean + Cheese Cups.
Nom. NOM!
One of our most special restaurants was — and still is — Teka Molino — which has some of the greatest food in the region (sorry, Nation, you do not qualify). Heck, I sometimes drive 97.8 miles from Round Rock to San Antonio just to enjoy Teka’s puffy tacos, bean rolls, and I always get a guacamole cup; a pot of gold served from masa fashioned into a cup which has been delicately deep fried.
I’ve lived north and south in Texas and I can promise you there’s nothing more tastefully authentic!
Considered My “Finer Attire” This T-Shirt Sums It Up Best
While I’m probably the only Texan outside “San Antone” proudly sporting a “Bean Cups Rule” T-shirt, I will promptly buy a “Guacamole Cups Rule” T-shirt when Teka Molino creates them. :)
So let’s dive deep into this guacamole and experience one of the greatest culinary gifts — glorious holy guacamole!
Foodie Tips
❤ Guacamole isn’t just a dip for chips, it’s a great plus-up to queso, enchiladas, tacos, soups, and it brightens a sad and lonely spoon (oh, yes I have!). Guacamole’s best friends include the nacho chip, the Fritos Scoop, and its often found mingling atop a properly dressed grilled hamburger, along with its farm-raised kissin’ cousins Mr. Bacon and Ms. Monterrey Jack Cheese.
❤ Nobody likes tired, ol’ brown guacamole. To extend your guacamole’s zest for life give it a slight squeeze of lime on top prior to serving. You can also store it overnight by placing cling wrap on top of the guac and lightly smoothing it out to remove any trapped air.
❤ I usually forage for the best ripened avocados from the bottom of my local market’s produce container. If I’m reluctantly forced to choose from pre-ripened avocados I’ll place them in a sunny window for a few days to help ’em along their way.
❤ My brow raised when I saw this recipe calls for parmesan cheese. It isn’t because I don’t love parm, but I’ve never had it alongside guacamole. And, while this recipe calls for lemon, lime is a citrusy suitable sibling. Lemon and lime go together like PB&J, cheese and wine, or a smile birthed from puppy kisses. I prefer my guacamole fork-mashed and chunky but I can respect why a blender was used given the culinary movement of the era.
After digging into the author’s past below I discovered she hailed from South Carolina. Hmm. So while I’m not saying this guacamole isn’t authentically Texas because of lemon and parmesan cheese I’m just noting the special twist Ruby Lou brought to this guac. Guacamole is a wonderfully inclusive dish that pairs well with others!
❤ Can’t get enough avocado? Explore some of the other recipes by clicking “avocado” in the ingredients word cloud list in the righthand menu. Don’t miss my Mom’s most special flavorful twist on potato salad made with avocado, bacon and sour cream instead of the typical mayonnaise. It’s a “Best Of The Best” recipe that has become a family tradition.
i. Time
To prepare: About 15 minutes.
To thaw: 1 ½ – 3 hours (depends on the depth of your guacamole)
To enjoy: Mere nanoseconds
ii. Ingredients
juice from ½ a lemon
4 | avocados, ripened, peeled, and quartered
1 | tomato, peeled, and quartered
3 | green onions, chive tops removed
2 | hot chilies (in Texas we call these jalapeños)
1 clove | garlic, chopped
to sprinkle | parmesan cheese (optional)
to serve | corn chips (we use “Fritos Scoops” these days #GoBold)
iii. What to do
1. Place your lemon juice in a blender.
2. Peel and quarter the avocados and tomato. Wash and dry the green onions and remove the chive tops. (Whoops — we accidentally included them and it was the more the merrier!) Remove the seeds from the jalapeños (we included them for more texture). Chop the garlic into small pieces. Add the avocado, tomato, onion, jalapeños and garlic to the lemon juice.
3. Cover the blender and run it on high speed until everything is smooth. Turn the guacamole onto a flat serving dish and place it in the freezer long enough to form a frosty crust. You can prepare this several days ahead of time if wrapped for freezing (we used Ziploc freezer bags).
4. To thaw allow 1 ½ – 3 hours depending on the depth of the your guacamole. Sprinkle with parmesan cheese and serve with corn chips or your favorite sidekick.
Yields 2 ½ cups and a whole lotta “Yee Haws!”
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
I Siphoned Off Some Potato Salad For A “Potato Salad Shooter.” A Perfect Way To Enjoy Your Day!
A Scan of Mom’s Recipe Clipping (Circa 1970)
Who Was Ruby Lou Potts?
She penned the recipe (above) that caught my Mom’s eye. I found this old newspaper article about her which lends more detail about the era this recipe was likely penned.
SAN ANTONIO EXPRESS NEWS – July 1, 1969
New Writer For Feature By HELEN MILES Food Editor
Take note of the new byline the “Bexar Cupboard” feature in today’s San Antonio Express.
Since 1952, Nell Read (who later became Nell Read Carraway) has signed these popular weekly articles on food produced by the Home Service Division of City Public Service Board.
When Mrs. Carraway retired at the end of June, Ruby Lou Potts moved into her job as Home Service Supervisor and, with today’s article, becomes the author of “Bexar Cupboard,” an exclusive feature carried Tuesdays in the San Antonio Express.
Mrs. Potts needs no introduction to followers of “Bexar Cupboard.” She has been a home economist with CPSB since 1958 and has frequently been photographed for the column, demonstrating food preparation. Mrs. Potts holds a degree in home economics from Winthrop College in Rock Hill. S.C. She is a former home economics teacher and dietician. She and her husband, William Robert Potts, have two sons. Bob, who lives in Houston, and Charlie, who is serving in the Marine Corps in Vietnam.
Mrs. Carraway has chosen to retire early in order to enjoy her family. When she married Ben Carraway three years ago she acquired four grandchildren, a daughter and a son-in-law. “I have a wonderful family,” she says, adding that she wants to become a full-time homemaker and do for her family the work she has taught so many for so long.
She has been with the City Public Service Board for 41 years and for 37 as Home Service Supervisor, in this capacity she and her staff have helped women of San Antonio with countless problems encountered in running a home. Mrs. Carraway’s work with the annual San Antonio Livestock Show has brought about the organization of the Women’s Division which sponsors competition in cooking, baking and preparation of food and pastries.
Because of her outstanding contribution to the civic life of San Antonio, two years ago the San Antonio Chapter of Theta Sigma Phi named her winner of a Headliner Award. She began writing a weekly feature for the San Antonio Express in 1952 when Hattie Llewellyn was food editor. It was called “In the Spanish Patio.” In 1955, the name was changed to “Bexar Cupboard.” Now, as Mrs. Carraway lays aside her pen, it is with continuing pride that the San Antonio Express publishes “Bexar Cupboard” without interruption. Watch for the column each Tuesday written by Ruby Lou Potts.
Also Known As “California Potato Salad” This Dish Is Deliciously Dy-No-Mite!
Home Style Austin? One Of My Other Blogs! I’m THAT Into Food!
I Have A Third Blog To Boot called ForTheLoveOfItaly.com
Fun fact: Avocados are considered single-seed berries — not vegetables. Who knew? Not me! Read more!
Let’s have a closer look at the greatness of Teka Molino:
minestrone soup
Posted: October 29, 2017 Filed under: soups | Tags: beef broth, cabbage, carrots, celery, garlic, green beans, kidney beans, macaroni, oil, olive oil, onion, parmesan cheese, parsley, peas, pepper, sage, salt, tomato paste, vegetable broth, water Leave a comment
My 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.
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.
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!
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!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Here’s A Scan Of Mom’s Actual Recipe Card
bootsie’s salad
Posted: September 29, 2017 Filed under: salads, sides | Tags: bacon, celery, lettuce, mayonnaise, parmesan cheese, peas, pepper, red onion, salt, sugar, tomato Leave a comment
Almost four years after making Mom’s Layered Salad recipe, Bootsie’s Salad kicked its way into my life.
I don’t know who ‘Bootsie’ was, but celery, red onion, and tomato were a flavorful twist on the layered salad. So what, exactly, are the similarities and differences between Bootsie’s and Mom’s salads? I conducted a little side-by-side comparisons and the results are in!
I think the results are clear – both salads have a lot to offer. In fact most anything fresh that finds its way into a salad bowl tastes great. Which is why next time I’m making a mega-layered salad comprised of all these ingredients! :)
foodie tips
❤ I thought it was odd that both recipes called for sugar. I didn’t really notice it, which means it probably got married-up with the mayonnaise (or sour cream). If you’re watching your weight you can eliminate the sugar and use low fat mayo along with other substitutions. Remember – this recipe is from flashback 1970s so pretty much anything went into the belly!
❤ This would pair well with anything from the grill – chicken, pork and beef come to mind.
❤ In case you missed the callout above here’s the link over to Mom’s Layered Salad here on Betty’s Cook Nook.
i. ingredients (listed in layered order)
1 layer | lettuce, blotted dry
1 layer | celery, diced
1 layer | red onion, sliced (we diced)
2 packages | frozen peas, cooked, drained, and cooled
globs | mayonnaise
to taste | salt and pepper
¼ cup | sugar
7-9 slices | crisp, crumbled bacon
1 | tomato, sliced
to serve | parmesan cheese, freshly grated
ii. what to do
1. Prepare the peas and set them aside.
2. Layer the ingredients into a bowl that will fit into your fridge:
- Lettuce
- Celery
- Onion
- Peas
- Mayo (drop it by globs over the top of the peas)
- Salt and Pepper
- Sugar
3. Cover the salad bowl with foil (or wrap) and place it into the fridge or crisper to allow things to marinate, about 3-5 hours.
4. At some point before you’re ready to unveil the salad prepare your bacon and set it aside.
5. When ready to serve, remove the salad from the fridge and garnish with the crumbled bacon, tomato, and the parmesan cheese.
Yields 4-8 servings, depending on the size of your appetite and whether this is being served as a main entree or a side!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Original Bootsie’s Salad Recipe Card
While Bootsie’s Salad Recipe doesn’t call for any additional dressing poured on top (you’ve already made it with the mayonnaise), let’s have a look at some vintage salad dressings commercials that might make you smile wider than a salad bowl.
Sous Chef Note: Let’s take a brief time machine stop into the 1980s with this Salad Shooter commercial. I was working at Foley’s in the (gulp) housewares department and this commercial was on a loop which means in a typical 8 hour shift I would have been exposed to this jingle almost 1,000 times. And some wonder why I hand slice/grate – the jingle is tattooed on my brain!
Sous Chef Note: Oh Edith, Ralph doesn’t love your salad – he loves your salad dressing – all of it! You just poured about 2 cups of dressing on his “side” salad. Just give him the pitcher and a straw. Voilà! LOL
Sous Chef Note: “What’s happening to salad that’s never happened before?” It’s getting smaller! I’m going to need seven servings of this Seven Seas salad – apparently my appetite is bigger than this teacup saucer-sized salad plate!
chicken supreme
Posted: August 27, 2017 Filed under: meats poultry and fish | Tags: butter, chicken breast, egg white, egg yolks, mushrooms, parmesan cheese, pepper, potatoes, salt Leave a comment
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!
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!
https://gfycat.com/JubilantEvergreenBream
foodie tips
❤ Dining for two? We reduced the portions below to ⅓ 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
6 | small boneless chicken breasts
½ stick | falfurrias brand unsalted butter
to taste | kosher salt and fresh cracked pepper
6 | eggs, whites and yolks separated
¼ cup | parmesan cheese, grated
1 cup | fresh mushrooms, sliced
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.
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!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Original Recipe For Chicken Supreme – Could The Recipe Headline Indicate This Is From Susan Lucci’s Kitchen?
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:
4 | 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!
A Scan Of The Jalapeño Mashers Recipe I Scored At H-E-B Round Rock
parmesan dressing
Posted: January 30, 2017 Filed under: appetizers, sides | Tags: bread crumbs, onion, parmesan cheese, parsley, vegetable oil, water Leave a comment
A Tale of Two Dishes
When I first picked this recipe from Mom’s cookbook, I thought I’d be making a creamy salad dressing chock-full of grated parmesan.
I was so very wrong!
A few minutes into the prep for this recipe and I knew to set my salad aside.
I was making dressing. Or was it stuffing?
Turns out I wasn’t sure the differences of either.
I grew up loving me some Stove Top Stuffing. Not that my Mom “Betty” regularly made it – I did. My love for stuffing started and swelled during my college years and since I’ve polished off more than a few boxes of the stuff like it was a main course … and a dessert.
A Foodie War Rages On
After a little bit of online research I was left even more conflicted about the differences between dressing and stuffing.
Some posts I found noted that the only difference was whether you prepared and served the dish from inside a bird (hence stuffing) vs. from the side of the bird (or dressing).
Another post said it was due to differences in dialect as in the south dressing was a more “genteel” way of referring to stuffing. Reading this made me feel like I time-warped back into a scene from Gone With The Wind.
Others posts pointed to stuffing being super moist and dressing more like a special combination of sticky-pillowy soft with a hint of crisp – this is the style I am used to.
All I know is based on this Butterball survey, the various regions of the country do have differences in preference. No wonder my confusion! As a Texan, I live in a region where the popularity of “stuffing” vs. “dressing” is an arm-wrestle more evenly matched than anywhere else in the nation! Heck, even in this Paul Deen video, the Southern Queen of Comfort Food herself uses the terms interchangeably… yet her end result looks more like porridge than what I’m used to. Heck, y’all, if Rachael Ray was weighing-in here, she’d probably call this dish “druffing,” as she’s known for inventing words that are a made-up mish-mash of food itself!
So, what does your family call it?
I simply call it “get in my belly!” And just like the war over chili with or without beans, I’ll leave it to you to make and enjoy the very best of your favorite recipes!
foodie tips
❤ A word about parsley … While I’m fairly certain that in the good ol’ days any reference to parsley implied the curly-leaf kind, today I’m a lover of Italian flat-leaf parsley because I find it less “grassy” and “scratchy” on my palate. The good news is you can pick whichever variety you like!
❤ Step 3 below is optional, but I tried the dressing before and after and preferred the dressing with a slight toasting.
i. ingredients
1 large | white onion, chopped
4 tablespoons | vegetable oil
3 cups | soft bread crumbs
½ cup | parmesan cheese, grated
½ cup | fresh parsley, chopped (Italian flat leaf suggested)
2 tablespoons | hot water
ii. what to do
1. In a medium pan over medium-high heat, sauté the onions.
2. Add the onions to all the other ingredients and mix well.
3. This step is extra (from me)… I transferred my dressing into a 350°F preheated oven for about 5-7 minutes to toast it up a bit. I added a bit more freshly grated parmesan on top to give it a little punch.
Enjoy!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Original Parmesan Dressing Recipe Card
A few more vintage Stove Top commercials from me to you!
~ ~ ~
Stove Top Stuffing: Creepy, Remarkable, or Somewhere in Between?!
Listen to this NPR spot about the origin of Stove Top Stuffing and its creator, Ruth Siems.
After listening to this I gained a greater appreciation for the culinary convenience of Stove Top Stuffing as well as the time-tested art of conventional stuffing!
~ ~ ~
minestrone
Posted: December 4, 2016 Filed under: soups | Tags: basil, beef bouillon, beef broth, cabbage, carrots, celery, garlic, green beans, green peas, navy beans, oregano, parmesan cheese, parsley, pepper, salt, tomatoes, vegetable oil, water, white onion, zucchini Leave a comment
Souper Trouper
This isn’t our first time at the minestrone rodeo! In 2012 we made this minestrone recipe and Mom must have surely loved this soup because I think I’ve found 3 different minestrone soup recipes in her cookbook.
While the formal definition of minestrone calls for a thick soup with bits of pasta, this recipe – sans the pasta – is just as tasty as our first find, which included dittalini. With Italian origins, this tasty soup warms you up on a cold day! It’s good all by itself or partnered with some fresh baked bread and a salad. For those who don’t know me, a side of wine is a given. :)
foodie tips
❤ I used red cabbage for a pop a’ color.
❤ I was concerned at first sight by the mass quantity of soup. But when I later did the math I realized it’s perfect for a party of eight. Or 4 days of 2 bowls each. :/~ You can also bag and freeze leftovers for a quick meal when you’re short on time.
❤ “Navy beans” are referred to by many a name. Haricot. Pearl Haricot. Pea Bean. This high fiber bean isn’t navy blue in color – rather white – and prized for its cholesterol-lowering health benefits plus its ability to retain an oval shape after being cooked tender. Navy beans received their nickname after being a popular staple of the U.S. Navy in the early 20th century.
i. ingredients
2 cups | navy beans
4 quarts | cold water
5 | beef bouillon cubes (or beef broth)
2 tablespoons | vegetable oil
1 ½ cups | onion, chopped
2 cups | celery, sliced
2 cloves | garlic, minced
3 tablespoons | parsley, chopped
1 pound can | tomatoes, chopped (including juice)
1 teaspoon | basil, crumbled (or a few fresh leaves, torn by hand)
½ teaspoon | oregano, crumbled
2 teaspoons | salt (we prefer kosher salt or grey sea salt)
¼ teaspoon | pepper, freshly cracked
1 cup (3 medium) | carrots, thinly sliced
4 cups (4 small) | unpeeled zucchini, sliced
10 ounce package | frozen green peas
10 ounce package | frozen cut green beans
¼ head (2 cups) | cabbage, sliced
to serve | parmesan cheese, grated
ii. what to do
1. Wash the navy beans. Place beans, water and bouillon (or broth) in a large pot. Bring slowly to boil and simmer, covered 1 ½ hours, or until the beans are soft. While the beans soften now’s a good time for a little wine rest break! #LongDay
2. Heat the oil in a large skillet. Add the onion, celery, and garlic. Sauté 5 minutes. Add this mixture to the beans and broth.
3. Add the rest of the ingredients, except the cheese. Simmer, covered, for 30 minutes.
4. To serve, sprinkle each serving with the grated parmesan cheese and ENJOY!
Yields: About 8-9 servings (~2 cups each, in size). Nutritional info is below in the original recipe scan!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Betty’s Original Minestrone Soup Recipe
eggplant parmigiana
Posted: September 25, 2016 Filed under: casseroles and one-dish meals | Tags: basil, beef chuck, bread crumbs, brown sugar, butter, eggplant, eggs, garlic, mozzarella cheese, onion, oregano, parmesan cheese, pepper, salad oil, salt, tomato paste, tomatoes Leave a comment
Aubergine Supreme
Found on the same page of Mom’s cookbook as this savory pepper steak recipe is this eggplant parmigiana recipe.
We Americans often shorten words down to make them easier to pronounce:
-
- When referring to cheese, “Parmigiana” (Italian origin) is shortened to simply “Parmesan”. But somehow saying “parmigiana” just makes anything made with it sound fancier … and tastier.
- “Aubergine” (British English) is known as “Eggplant” this side of the big pond <– I’m pointing to Texas. I’d rather refer to my walls being the color of aubergine than eggplant. Any day, hands down.
When in Italy “Rome” is “Roma,” “Naples” is “Napoli” and “Florence” is Firenze.” On my first trip to Italy in 2006 I had a full on adult melt-down in the Naples train station when I thought we couldn’t purchase a ticket to Florence … only to discover a few minutes later that Firenze and Florence were the same city. Finger to forehead! Still shaking my head to this day.
While I’ve spent much of my recent adult life researching and traveling Italy, I look for ways to incorporate the Italian romance language into my everyday life as often as I can, so while the use of “eggplant parmigiana” would appear to be on the decline according to Google Ngram Viewer, I can assure you this dish will be making a repeat appearance in my kitchen … and more importantly in my belly. :)
This dish hails from southern Italy’s regions of Campania and Sicily. Layers of cheese and tomato sauce? Count me IN!
foodie tips ~
❤ While the debate over whether to salt (sweat) or not salt your eggplant rolls on, this recipe doesn’t call for it. Once your eggplant is layered between tomato and cheese, even the discriminating pallet shouldn’t notice any eggplant bitterness.
❤ Love eggplant? Check out more of Mom’s recipes here at Betty’s Cook Nook using the nav at left!
i. ingredients
2 tablespoons | unsalted butter (Falfurrias brand butter, per Betty’s Mom “Nanny” – she is my grandmother)
½ cup | onion, chopped
1 clove | garlic, crushed
1 pound | ground beef chuck
1 can (~1 pound 1 ounce) | Italian-style tomatoes, undrained
6 ounce can | tomato paste
2 teaspoons | dried oregano leaves
1 teaspoon | dried basil leaves
1 ½ teaspoons | salt
¼ teaspoon | pepper
1 cup | water
1 tablespoon | brown sugar
1 large | eggplant (about 1 pound in size)
2 | cage free eggs, slightly beaten
1 tablespoon | water
½ cup | dried bread crumbs
1 ¼ cups | parmesan cheese, grated
¼ cup | salad oil (vegetable oil)
8 ounces | mozzarella cheese, grated
ii. what to do
1. Melt the butter in a large skillet. Sauté the onion, garlic and beef chuck until the meat is no longer red (about 5 minutes).
2. Add the tomatoes, tomato paste, oregano, basil, salt, pepper, brown sugar and the water; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.
3. Let’s get the oven preheating to 350°F. Lightly grease a 13″ x 9″ baking dish and set aside.
4. Wash the eggplant and leave the peel on. Cut the eggplant crosswise into slices about ½” thick and set aside.
5. In a pie plate, combine the eggs and 1 tablespoon more water; mix well.
6. Are you ready to bread? On a sheet of waxed paper, combine the bread crumbs with ½ cup of the parmesan cheese and mix well. Dip the eggplant slices into the egg mixture and coat well. Then dip into the breadcrumb mixture, coating evenly.
7. In a new pan sauté the eggplant slices a few at a time in 1 tablespoon of hot oil until golden brown and crisp on both sides. Add more oil as needed.
8. Arrange half of the eggplant slices in the bottom of the prepared dish. Sprinkle with half of the remaining parmesan cheese. Top each slice with half of the mozzarella cheese; cover with half of the tomato sauce.
9. Arrange the remaining eggplant slices over the tomato sauce. Cover with the rest of the parmesan, and the tomato sauce.
10. Bake, uncovered, 20 minutes. Arrange the remaining mozzarella over the top; bake 20 minute longer, or until the cheese is melted and slightly browned.
Yields 6 servings
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A scan of Mom’s original recipe clipping.
Betty's Cook Nook 