caesar salad

La Louisianne Caesar Salad RecipeSeize The Caesar

More than 44 years after the original surprise party I received a surprise text from my cherished Cousin Alison.

December 28, 1974 Daughters Give Surprise Party in San Antonio

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 Louisianne. 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!

La Louisianne Caesar Salad Bread Crumbs

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.

La Louisianne Caesar Salad Recipe

Here Goes The Egg + The Anchovies

5. Add the egg and anchovies.

6. Toss well and sprinkle with the parmesan cheese.

La Louisianne Caesar Salad Recipe

Let’s Give This A Good Toss

Serves: 4

~ Patrick

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


chicken divan

Chicken Divan Recipe From Betty's Cook NookDivine 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!
Shredded Chicken For Chicken Divan
  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.

How To Make Chicken Divan

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.

A Chicken Divan Recipe From Betty's Cook Nook

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!

~ Patrick

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

Chicken Divan With Cheese


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)


lemon herb dressing

Lemon-Herb Dressing RecipeSimple Yet Sophisticated

This salad dressing recipe hails from my Cousin Julie’s kitchen and it’s a little slice of history from a speciality retailer that is no more  Frost Brothers. It graced cities including San Antonio, Austin, Houston, Laredo, Corpus Christi… and I saw something about a Dallas opening in my second hometown  Dallas  at the iconic North Park Center.

With San Antonio roots dating back to 1917, Frost Brothers is a Texas original considered one of this country’s finest retailers… until it met its demise in the late 80s. 70 years is a long haul and Frost Bros. will be forever missed by those who experienced it.

Frost Bros. at San Antonio's North Star Mall

Frost Bros. At San Antonio’s North Star Mall

My Aunt Delores would have racks of the season’s finest clothes delivered to her Terrell Hills home so she could try them on and decide the chosen ones… this was about as “froufrou” a thing I could imagine! But then again my Aunt and Uncle also got in-home haircuts back in the 70s and 80s so my relatives were definitely a beat ahead of the tempo before the days of Amazon or the monthly box subscription.

Frost Brothers San Antonio LogoI remember when I was a kid I always referred to the fancy store as “Fross Bross” because I didn’t know “Bros.” was the abbreviation for brothers. Who knew?! Apparently my Mom, “Betty,” did because she’d laugh at me when I butchered the pronunciation of the store’s name.

For those who remember Frost you’ll likely enjoy this lemon-herb dressing recipe that’s a treasured treat that comes to us via their “Tastesetter” Restaurant… and my Cousin’s kitchen!

Foodie Tips

  We served this dressing on top of this family favorite – Jackson Salad. These two creations make a remarkable and tasty pairing, so try them if you can! Especially if you like a salad with artichoke, hearts of palm, bacon, and gorgonzola graced by the touch of fresh lemon and herbs!

Jackson Salad Recipe

  While my gut said to use fresh herbs we mostly used dried. Either way you’ll eat your way home a hero.

  I noticed on the original recipe (below) Cousin Julie pumped up the jam with MORE basil, oregano, and tarragon (or thyme). We used thyme from the garden (sorry, tarragon).

i. Time

Total prep: About 10 minutes.

ii. Ingredients

1 cup | safflower oil
⅓ cup | fresh lemon juice
1 teaspoon | salt
¼ teaspoon (or more) | fresh cracked pepper
¼ teaspoon (or more) | sweet basil
¼ teaspoon (or more) | oregano
¼ teaspoon (or more) | tarragon or thyme
1 clove | garlic, minced

iii. What to do

1. In a medium-sized bowl blend all ingredients together with a wire whisk until things are nice and smooth.

2. Serve immediately or you can let it rest in the fridge before serving.

Yield: 1 ⅓ cups, prepared.

~ Patrick

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

Lemon-Herb Dressing Recipe

A Scan Of The Original Tastesetter Lemon-Herb Dressing Recipe From Frost Bros.

 

While you whip up this dressing why not get your kitchen a rockin’ with this 1980s favorite from Technotronic!? Crank it!



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
| 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


clam puffs

Clam Puffs Recipe From Betty's Cook NookYou had me at “cream puffs.” You lost me at “clam.”

The fact that anything made with clams has not crept its way into my foodie hall of fame is because I’m a selective (um, “picky”) seafood eater. So sometimes I miss out on the sea fun because I suspiciously stereotype and elevate food options to DEFCON 1 when shrimp, octopus, oysters and the like are on my radar. Basically if it’s cold and fishy, I’m likely out. Except for the highly rated ceviche sampler I had at Stephen Pyles downtown Dallas hotspot that now is closed. Boo.

This recipe daunted me because of *clam* PLUS I had never made a puff before – cream or otherwise. Surprisingly these puffs were remarkably easy to make and I look forward to a little more puff magic to come. In the end I couldn’t help but notice how similar they were in size and shape to my childhood favorite Dunkin’ Munchkins. Glazed, powdered, filled or sprinkled, these sweet treats were born in the 1970s and are still alive and living life large today.

Foodie Tips

  When the recipe author Mary Stephenson (more about Mary below) wrote that these freeze beautifully she wasn’t kidding! We had leftover puffs and almost 2 months after they went into the freezer Joe enjoyed some when I was out of town for work and he said they were just as good as fresh. Shazam! Joe simply reheated them in our air fryer for 7 minutes at 400°F.

  Mary noted that you can substitute the clam with shrimp or crab. So you can enjoy “sea inspired puffs” 3 ways!

  I didn’t find clam broth at the store. But I did find clam juice which is apparently the same thing, so keep your eyes peeled for either.

  We halved this recipe. Sans hosting a party we would have been eating puffs for weeks!

A Whole Lotta Clam Puffs

i. Time

To prepare: About 20 minutes.
To bake: 35 minutes
To fill: About 20 minutes

Clam Puffs Recipe Ingredients

ii. Ingredients

for the puffs:
1 cup | clam broth
1 cup | water
½ cup | butter (my grandmother insisted on Falfurrias)
1 cup | flour
| cage free eggs (4 for the puffs and 1 for the glaze)
1 teaspoon | more butter (to grease pan)
½ teaspoon | milk

for the filling:
3 6.5 ounce cans | minced clams, drained
8 ounces | cream cheese and chives (I only found chive and onion)
6-8 dashes | Tobasco brand red pepper sauce
½ teaspoon | fresh cracked pepper
1 teaspoon | Lawry’s seasoned salt

iii. What to do

1. In a medium-sized pot heat the clam broth/juice and water and bring to a boil. Add the ½ cup butter and let it melt – it won’t take long!

2. Stir in the flour all at once and stir constantly until the dough “leaves the pan” and forms a ball. Note: the dough isn’t literally going to leave/leap or otherwise hurl itself out of the pan – you’re just looking for when it begins to stick to itself and become doughy enough to form. :)

How To Make Clam Puffs

3. Remove the pan from heat and add 4 eggs, one at a time (you’ll reserve the last egg for the puff glaze.

4. Place 1 teaspoon butter on a cookie sheet and smear to coat the pan. Form the dough by hand into about 50 balls (100-120 puff balls if you’re making the full recipe in which case you’ll need more than 1 cookie sheet). When we formed the balls we improvised by transferring the readied flour into a Ziploc bag, cutting a small corner from the bag, and piping it onto the cookie sheet.

5. Preheat your oven to 400°F.

Clam Puffs Before The Oven

6. Make your egg-milk mixture by whisking together 1 egg and the milk. Brush the pre-baked puffs with the egg-milk mixture.

7. Bake the puffs at 400°F for 10 minutes. Reduce heat to 300°F and bake for 20-25 additional minutes.

8. While the puffs are baking let’s make the clam filling! In a medium bowl cream together the clams, cream cheese, tobasco, salt and pepper and set aside.

9. When the puffs are golden brown remove them from the oven and let them rest until they are cool to the fingers. Cut them in half with a knife and fill them with the clam filling (a little schmear with a knife will do just fine).

Yields 10-12 dozen as penned. Remember you can half this recipe!

Seafood Lover? I have a post coming soon with a great story about the Texas Coast that stems to my childhood. In the meantime check out the other Betty’s Cook Nook seafood recipes at right by clicking on yup – you guessed it – “seafood!”

~ Patrick

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

 

Who is “Mary Stephenson?”

We Kikers lived at 2927 Trailend Drive in San Antonio from the early 1960s until the mid 1980s. Mary was the Mother of the Stephenson family living next door to us.

Mary was a fabulous foodie friend of ours and you’ll see a few recipes from Mary’s kitchen here at Betty’s Cook Nook.

Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.

Clam Puffs Recipe From Betty's Cook Nook

A Scan of Mom’s Cream Puffs & Clam Recipe | Gifted and Penned by Mary

 

You didn’t think I’d close this post without some vintage Dunkin’ advertising, did you? Here we go!

Dunkin Munchkins Vintage Logo


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
| 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