minestrone

A Minestrone Soup Recipe From Betty's Cook Nook

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.
Why Are They Called Navy Beans?

i. ingredients

2 cups | navy beans
4 quarts | cold water
| 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

Use Red Cabbage For Minestrone Soup... For A Pop Of Color!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!

~ Patrick

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

 

How To Make Minestrone Soup

A Minestrone Soup Recipe From Betty's Cook Nook

A Scan Of Betty’s Original Minestrone Soup Recipe


eggplant parmigiana

An Eggplant Parmigiana Recipe From Betty's Cook Nook

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.
    • Shaking My HeadWhen 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)
| 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

Eggplant Parmigiana Recipe From Betty's Cook Nook

A scan of Mom’s original recipe clipping.


squash casserole

Squash Casserole Recipe From Betty's Cook Nook

This recipe is dedicated to the music teachers of my life. Bill Brady (drums at MacArthur High), Cliff Robertson (piano), and Miss Nance (beginning band, drums, at Garner Middle School).

Thank you for the talent and confidence you gifted me; I lean on both every day!

~      ~

The Magnificent Seven

This dish comes to Mom’s cookbook courtesy of our 1970s next door neighbor Mary Stephenson.

Mary and my Mom were the best of foodie friends; when I was a younger Patrick trading marbles they were trading recipes and sharing stories about the greatest of foods for family and friends. You can find more of Mary’s recipes here at Betty’s Cook Nook by searching for “Stephenson” in the search bar at right. I probably have more of Mary’s recipes than any other of Mom’s friends. And I’m all the better for it!

This recipe combines 7 key ingredients in 7 simple steps to make one savory, buttery casserole that makes me want to yodel from the hilltops. ← Click this link if you think I’m kidding. I’m highly confident that this dish would have made an appearance at the best-dressed Thanksgiving table. Give it a taste and you’ll see!

foodie tip ~

❤  Cooking terms decoded: Per below, “squash” had to be yellow squash, “onion” would be a white onion, “sharp cheese” would be sharp cheddar cheese, and oleo is margarine (I had to look that one up!) … but in this family we only stick with butter. Falfurrias brand butter, to be precise. Betty’s Mom (my grandmother), “Nanny” insisted on it and that is a tradition that has stuck with me through the years.

Being fooled by the term olio has me remembering a battle between the butters, so to speak. If you are too young to remember the war between butter and margarine you’ve gotta enjoy this vintage TV commercial from the 1970s where we see what happens when you fool with Mother Nature.

I’m not sure if Mother Nature needs to see the doctor or what but she seems to have “ChiffonWare” bowls of margarine confused with daisies confused with butter. Just sayin’.

PS ~ I love you Mother Nature!
Squash Casserole Recipe From Betty's Cook Nook

i. ingredients

2 pounds | squash, chopped
1 | medium onion, chopped
¼ stick | oleo (unsalted butter)
to season | a little salt and pepper
1 cup | crackers, crumbled
| cage free eggs, well beaten
1 cup | sharp cheese, grated
¼ cup | mayonnaise

for the delightful topping:
3 tablespoons | oleo (3 tablespoons? now we’re talking!)
¼ cup | crackers, crumbled

ii. what to do

1. Boil the onion and squash until tender. Drain the water then mash ’em both together.

2. Season with the butter, some salt and fresh cracked black pepper, and of course the mayo. My lips have been waiting for the mayo.

3. Add the eggs, crackers crumbs and cheese. My hips have been waiting for the cheese.

4. About now I’d rev-up the oven to 350°F.

5. To make your casserole topping, melt the additional 3 tablespoons of oleo in a skillet. Add ¼ cup of more cracker crumbs and coat them well in the butter.

6. Transfer the squash mixture into a casserole dish and sprinkle with your buttery, crumbly topping.

7. Bake for 30 minutes. Let rest but best served warm.

Yields 8 servings

A Squash Casserole Recipe From Betty's Cook Nook

A Scan Of Mom’s Original Recipe Card

Still Hungry For More Senseless Lore?

You’ve stumbled into the right cyber-place!

While “The Magnificent Seven” is a phrase I’ve heard of pretty much my entire life. I realized today I really didn’t know where it truly originated.

A couple of clicks later and I learned “The Magnificent Seven” was actually a film from 1960.

Picture 7 gunslingers comprised of a star-studded cast including Yul Brynner, Steve McQueen, and James Coburn.

A few seconds into the trailer and I instantly recognized an all-too familiar tune I played over and over in band at Garner Middle School. Even more interesting is that I read that in 2013 the movie was inducted into the U.S. National Film Registry by the Library of Congress, making this a must watch movie.

How ironic all this is. And how “sweeter” this dish is to my heart!

Cheers to 7!

~ Patrick

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

Confident

Just in case you missed it above…


barbequed shrimp

barbequed shrimp recipe from betty's cook nook
Checking The Box

As I sit to write this post I think to myself “How well do I really know things about shrimp?”

Turns out not very well!

Why? Well, as a child of 8 who had an unforgettable unpleasant experience with oysters, I’ve since found seafood literally quite fishy, meaning I typically run from it. Batter it up, fry it, and top it with some fresh squeezed lemon or tartar sauce and I’ll come running back. While crab, grilled salmon, Luby’s fried fish, lobster mac and cheese, even some ceviche are right at home in my belly, my list of “no thank yous” include shrimp cocktail, seafood salad, and the likes of anything resembling octopus and squid. Don’t even get me started about a fish served with a head and a glaring, glazed eye. N.O.

So in the end my knowledge of seafood is what I’d call a short story. Two ships that passed in the night. An un-love affair.

A Fish By Any Other Name

When I established this cooking blog I wanted to organize it identically to how Mom organized the sections in her cookbook. Despite my goal there have been recipes that break convention and this recipe is one of them; the only possible two categories this recipe would likely fit under is “appetizers” or “meats poultry and fish.” So I thought: “Check meats poultry and fish!”

Not. So. Fast.

I turned to Google and started researching to find out what, really, is a shrimp?! I came across posts that:

  • Criticized shrimp as being “bottom feeders” that are high in cholesterol
  • Praised shrimp for being a healthy alternative to meat and poultry
  • Described shrimp as being more closely related to spiders, grasshoppers and crabs than to fish
  • And one post that skewered shrimp for exacerbating climate change. Wow, really?

In the end a shrimp is factually a 10-legged crustacean. And since saying “I’m eating crustacean tonight!” sounds plain ol’ #awkward, most people just settle on referring to shrimp as seafood. So there we go … *POOF* … I just created a seafood category box at right!

Shrimping On The Barbie

Before we dive into Mom and Dad’s shrimp recipe below, let’s watch a memorable throwback with this 1980s commercial featuring Paul Hogan who is better remembered as Crocodile Dundee. The phrase “slip another shrimp on the barbie?” It came from this: * Caution: the “shrimp” on the barbie at the end of this commercial is monstrously ginormous. But maybe it’s a prawn? And is a prawn a shrimp? Oh, that’s a foodie research story best served for another day. :)

foodie tips ~

  Don’t watch the above video with closed captioning tuned on … unless you want a good laugh.

  You probably know who had the bright idea to cloak his shrimp in bacon in the picture above. That’s right!

  Do not overcook this shrimp, per Mom’s note below!

i. ingredientsbarbequed shrimp on the grill

1 cup | salad oil
1 teaspoon | salt
3 tablespoons | parsley, chopped
1 tablespoon | dried basil leaves
2 cloves | garlic, finely chopped
1 tablespoon | catsup
1 teaspoon | pepper
1 tablespoon | wine vinegar
2 pounds | shrimp, shelled and deveined

ii. what to do

1. Combine the first eight ingredients above to make your marinade. Pour over the shrimp and cover. Refrigerate 2-3 hours.

2. Thread shrimp on skewers and place on the barbie. Grill 3 minutes over coals, basting with the marinade.

barbequed shrimp on the grill from betty's cook nook

3. Turn and grill 5 minutes more, basting several times.

Mom said my Dad always got raves from guests for this dish. Enjoy!

~ Patrick

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

Mom and Dad's Original Barbequed Shrimp Recipe

Mom and Dad’s Original Barbequed Shrimp Recipe


meat loaf medley

a meat loaf medley recipe from betty's cook nookI Would Do Anything For Loaf

Some of the best recipes are filed away solely in memory. As awesome as this is, it can mean that unless one coverts the recipes to paper or blog before the recipe creator passes, their cherished recipes can pass right along with them.

This is the case with some of my Mom’s and virtually all of my Maternal Grandmother’s recipes! Lucky for me my Mom curated two cookbooks so I have a few hundred recipes for my tastebuds to feast upon (you, too, if you fully experience this blog). The only recipes I have from my Dad are the cherished few that he taught us in person and I don’t have any of my Paternal Grandparent’s (or beyond) recipes. I hope this blog will put a digital stake (steak) in the ground and break my family’s culinary recklessness as I archive many of the recipes fueling my childhood. So far, I’ve published more than 130 recipes … and I have a healthy appetite to keep ’em rollin’!

So given the ease in which some foodies “just remember” how to create in the kitchen, I was not at all surprised that this recipe simply calls for us to literally “make a meat loaf mixture” … yet there is no detail for how to do so! Yeah, I don’t know how to do that! Joe found and adapted an easy-to-make meat loaf recipe so I included the details below if you need a little help making your meat loaf. Feel free to substitute this loaf recipe with your very own favorite; this dish is extremely forgiving – Hello, it’s graced with instant mashed potatoes!

I found this recipe clinging on for dear life near the bottom of this chicken breasts au vin recipe that we recently made so consider these posts a tasty “twofer” for your tummy! This recipe ran in print without a name, so I lovingly named it “meat loaf medley” because it made me chortle a little when the name came to mind. The world “chortle” also makes me chortle! :)

foodie tips ~

  The discerning foodie eye will likely notice that I doubled the servings of mashed potatoes for the top of the meat loaf medley. Eight servings tasted even better – no paper-thin smears of the fluffy stuff for me! Nah, I just won’t do that. Neither would the original Meat Loaf.

  To toast the cheese on top of the meat loaf to a golden brown, as shown, place it under your oven’s broiler for a couple of minutes.

  Most Moms have a favored meat loaf recipe. If you don’t already know hers beyond the heart, I encourage you to get your Mom (or Grandmother) to give you the recipe details so you can safely secure and share it with foodies to come!

i. ingredients

for the meatloaf:

1 pound | lean ground beef
¾ cup | whole milk
1 tablespoon | worcestershire sauce
2 teaspoons | fresh sage, chopped
½ teaspoon | salt
½ teaspoon | dry mustard
¼ teaspoon | fresh cracked black pepper
2 cloves | garlic, minced
1 bunch | scallions, chopped
½ cup | dry bread crumbs
½ cup | ketchup or barbecue sauce

for everything else:Idahoan Buttery Homestyle Mashed Potatoes

8 servings | smashed potato buds (we used Idahoan buttery homestyle)
2 handfuls | your favorite shredded yellow cheese (cheddar, colby-jack, etc.)

ii. what to do

0. Preheat oven to 350°F.

1. Combine all meat loaf ingredients except the ketchup in a large bowl, and mix well. Place the meat loaf mixture into an ungreased 9-inch pie pan and spread the ketchup or barbecue sauce over the top of the loaf.

2. Bake uncovered for about an hour, until no pink remains in the center of the meat loaf (the internal temperature should be ~160 degrees).

3. Just before the meat loaf is done, make the mashed potatoes according to the package instructions and set aside. If you want to add some butter, I won’t tell! Make sure and use Falfurrias brand butter because that’s what my Grandmother “Nanny” (Betty’s Mom) always used.

meat loaf casserole with cheese recipe

4. Remove the loaf from the oven and spread the mashed potatoes on top. Sprinkle with cheese and return to the oven for a couple of minutes, until the cheese is all melted and toasty good.

meat loaf medley casserole from betty's cook nook

5. Remove from the oven and let rest a few minutes and serve. We enjoyed ours by the spoonful.

Yields 4 – 6 servings

~ Patrick

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

 

Chicken Breasts Au Vin Recipe

A scan of Mom’s original recipe

 

In case you missed the multiple plugs to Meat Loaf (the musical one), here’s one more treat you might “loaf” just as much as this dish!

meat loaf and potatoes recipe

Just one more helping!


chicken breasts au vin

Chicken Breasts Au Vin From Betty's Cook Nook

This recipe is dedicated to the Bauml Family. 

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

~   ❤   ~

“Au vin” is French for “with wine”

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

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

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

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

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

foodie tips ~

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

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

i. ingredients

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

ii. what to do

0. Preheat oven to 375°F.

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

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

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

4. Add the mushrooms and cook for 15 minutes.

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

Serves 6 – 8 humans

~ Patrick

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

 

Chicken Breasts Au Vin Recipe

A scan of Mom’s original recipe

 


artichoke spread

An artichoke spread recipe from Betty's Cook Nook
A Hearty Artichoke Dish

Each time I dive into Mom’s cookbooks to select a recipe it usually winds up being a journey in time picking out the chosen one.

  • With more than 125 recipes under my belt since 2011 it’s becoming difficult to remember which ones Joe and I have already made.
  • With hundreds more recipes to choose from it can be hard to pick the next recipe.

This week I landed on a new strategy – to simply pick the next recipe in order from front to back in Mom’s index card holder or her recipe book. This makes choosing super simple.

As luck would have it the very first recipe chosen under this new form of culinary law and order was this amazing artichoke spread. This recipe quietly sat at the front of Mom’s appetizer section like a wallflower – probably because I had already made this artichoke dip … in the process this spread recipe had been passed over for more than 4 years.

Turns out this spread beats the pants off the dip recipe. Which just goes to show to never underestimate the power of a wallflower.

foodie tips ~

  Surely Parmesan Cheese isn’t the same thing as Parmigiano-Reggiano Cheese, right!? What you find when you click this link may surprise you!

  Whatever you do please don’t use “shaker cheese” for this recipe. Go fresh. I used my hand grater and made a coarse shred that melted into perfection.

  Love artichokes? Click here to peruse other artichoke recipes here at Betty’s Cook Nook.

  This recipe inspired me to create a new category for connecting you to my favorite Betty’s Cook Nook dishes. Just click on “The Best Of The Best” category link at right!

An Artichoke Spread Recipe From Betty's Cook Nook

i. ingredients

2 cans | artichoke hearts, drained and chopped
2 cups | mayonnaise
2 cups | parmesan cheese, grated
to taste | salt and pepper
7 shakes | tabasco brand pepper sauce
to taste | garlic powder
to serve | ritz brand crackers

ii. what to do

0. Preheat oven to 350°F. Whew, that was easy!

1. Drain the artichoke hearts and chop them up. Place the artichokes into a casserole dish. Add the mayo, cheese, salt, pepper, Tabasco sauce, and garlic powder and mix everything together.

2. Bake in your preheated oven for 30 minutes. My spread got warm and bubbly with a little bit of browned cheese on top. #yum!

3. Remove the warm spread from the oven and let it rest a few minutes. If you add more parmesan on top we won’t be surprised. That’s what we did!

Enjoy by topping on Ritz crackers, tortilla chips, Naan bread, tortilla roll-ups … the list is never-ending. It’s that good.

Best served warm. Leftovers refrigerate well and they did not last long!

~ Patrick

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

An Artichoke Spread Recipe From Betty's Cook Nook

Mom’s original recipe gifted to us from our next door neighbor Mary Stephenson. :)


Who is “Mary Stephenson”?

We Kikers lived at 2927 Trailend Drive and 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.