pumpkin bread

Pumpkin Bread Recipe From Betty's Cook NookThe Best Of Fall

It’s the most wonderful time of the year – when wearing flannel and smelling like patchouli is top of mind. Also top of mind? PUMPKINS!  🎃 There’s no better way to ring in fall’s greatness other than watching the fall favorite “It’s The Great Pumpkin Charlie Brown.” 

The Peanuts gang were probably my best friends growing up. In a time before you could record TV I never missed a show. I remember sketching Snoopy on top of his doghouse… and funny, I never thought it was odd that Snoopy slept *on top* of his doghouse rather than in it. Childhood innocence.

While your pumpkin bread is baking, come back and watch the movie below – share it with your family and friends and celebrate the way we were… and the way we are with the best of fall!

Foodie Tips

  I halved this recipe and made 2 medium-sized loaves. If you’re gift-giving or a lover of loaves, go all the way!

  One small can pumpkin? I presumed it was a 15 ounce can.

  The recipe didn’t note it but I greased my loaf pans before adding the batter.

  This bread is most great served sliced and toasted with a schmear of Phildelphia Whipped Cream Cheese.

i. Time

Total prep: About 75 minutes (minus resting)

ii. Ingredients

3-⅓ cups | flour
3 cups | sugar
1 teaspoon | cinnamon
2 teaspoons | nutmeg
2 teaspoons | baking soda
1 teaspoon | salt
| cage free eggs, beaten
1 cup | oil
⅔ cup | water
15 ounces | canned pumpkin
¾ cup (2 small boxes) | raisins
¾ cup | chopped nuts (a.k.a. “pecans,” here in Texas)
to top | more pecans (optional)

Pumpkin Bread In The Works

iii. What to do

1. Measure the dry ingredients into a large bowl.

2. Add the eggs, oil, water, and pumpkin. Mix everything well.

3. Fold in the raisins and the pecans.

4. Pour the batter into two large or four small loaf pans at 325°F until the bread tests done.

ENJOY

~ Patrick

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

Pumpkin Bread Recipe From Betty's Cook Nook

Peanuts Cook Book Circa 1970One of my most cherished childhood items is this Peanuts cookbook. Originally printed in 1970 it still remains in my kitchen today, almost 50 years later!

This cookbook was not mine, originally… but at the magical age of 10 I was such a fanatic about The Peanuts Gang I was able to smooth talk this cookbook out of my neighborhood friend’s kitchen and into mine!

Pumpkin Bread

A Scan Of Mom’s Pumpkin Bread Recipe

Sous Chef Note: While acquainting myself with this recipe I noticed a credit to “Barbara Harris” and took to the internet to see if I could find out who she was. Turns out Barbara was a San Antonio restauranteur who ran some popular food establishments in San Antonio and Dallas.

I found reference to Barbara’s Pecan Pie Muffins in Karen Haram’s 50 Favorite “Good Taste” Recipes – these muffins are surely a culinary cousin to the Pumpkin Bread recipe above. Karen was a food author for the San Antonio Express-News for more than 30 years so you know these recipes have gotta be tasty… I have Karen’s Good Taste cookbook printed out for my culinary archives and you can score a digital copy of her fifty favorites here > Karen Haram’s 50 Favorite Recipes.


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


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


mexican chef’s salad

Mexican Chefs Salad Recipe From Betty's Cook Nook“…a whole meal in itself…”

I’m not sure who coined the phrase atop this recipe but after enjoying this hearty salad I discovered it to be quite true!

Even more surprising – this Mexican Chef’s Salad calls for Thousand Island (with Canadian roots) or French Dressing (um, with American roots?) – hey where’s the south of the border taste with those?

The mere mention of Thousand Island dressing takes my laughs back to the 1980s with this memorable scene from the movie “Cracked Up” where Jerry Lewis’ character gets a little more service than he bargained for thanks to this rigorously exhaustive waitress!

Despite my salad sign as a Leo, fate had a fresh bottle of Thousand Island dressing in my hands so that’s what I used. What’s your salad sign?

foodie tips

❤  I’ve included Mom’s original recipe scan below. I enjoyed the way the ingredients were organized (chop, toss, crunch, slice, brown, decorate) but I’ve taken liberties to put the typed instructions in order to help make it easy for you to prepare.

❤ Red, white, or yellow onion – it’s all up to you! If you prefer your onion cooked you can add it to the beef medley when browning; otherwise get ready for a little “oompf” from the uncooked fresh onion kick, as did I.

  While I’m 99% confident that Mom used tortilla chips for this dish I went with tortilla strips – their multi-colors are more festive than their typical chip cousin plus they’re easier to eat with a fork! Tip: HEB makes tasty Tri Color Tortilla Strips that I stock in my kitchen. Now if you’re eating this dish with your hands, step up to the plate (or bowl) and get some full-sized tortilla chips … or better yet a bag of Fritos Scoops!

  This recipe makes A LOT of salad. I believe in its entirety this dish will serve up to 6 as a main course and even more as a sidekick! You can easily half the ingredients for 2-3 people.

❤  Make sure and introduce your tortilla chips (strips), avocado, and tomatoes just before serving; nobody likes a limp tortilla chip, brown avocado or mushy tomato! As you would guess it this dish is best consumed fresh as with leftovers the dressing will make your lettuce turn sad and soggy.

i. ingredients

Mexican Chef's Salad Recipe Central Market Kidney Beansbrown together:
1 pound | ground beef
1 can (15 ounces) | kidney beans, drained
¼ teaspoon (or to taste) | salt

for the salad:
1 head | lettuce, chopped
| onion, chopped
| tomatoes, chopped
8 ounces | thousand island or french dressing
4 ounces | cheddar cheese, grated
to top | tortilla chips or strips
to top | avocado, sliced or cubed

ii. what to do

1. In a medium-sized pan over medium-high heat brown the beef. Halfway through browining add the kidney beans and the salt. While the meat-medley is simmering for 10 minutes…

Mexican Chef's Salad Recipe Ingredients

Why yes! I do like my salad with cheese and a side of lettuce!

2. In a large serving bowl introduce the salad ingredients – lettuce, onion (unless browning), tomatoes. Pour your dressing on top and mix well. You can set this into your refrigerator to chill for a few minutes or if your beef is ready…Mexican Chef's Salad Recipe

3. Give one last mix to stir things up a bit… then toss in your beef mixture, top with cheese, chips, and your avocado. Serve pronto!

A Mexican Chef's Salad Recipe To Share

Yields up to 6 servings (using full ingredients)

~ Patrick

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

Mexican Chef's Salad Recipe From Betty's Cook Nook

A Scan Of Mom’s Original Recipe PLUS a Bonus Recipe Found On The Back… For Moist Carrot Cake!


minestrone soup

Minestrone Soup RecipeMy Mainstay, Minestrone

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

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

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

HEB Organics Elbows Macaroni

Macaroni For Me … Macaroni For You!

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

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

Eating In Cortona Italy

foodie tips

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

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

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

Minestone Ingredients

i. ingredients

½ cup | olive oil
1 clove | garlic, minced
2 cups | onion, chopped
1 cup | celery, chopped
4 tablespoons | parsley, chopped
6 ounce can | tomato paste
10 ½ ounce can (~1 ½ cups) | beef or vegetable broth
9 cups | water
1 cup | cabbage, coarsely chopped
| 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

 

 


bootsie’s salad

Bootsie's Salad Recipe From Betty's Cook Nook 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!

Bootsies Salad versus Moms Salad

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
| 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.

Bootsies Salad Recipe

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!

~ Patrick

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

A Scan Of Mom’s Original Bootsie’s Salad Recipe Card

Bootsie's Salad Original Recipe Scan

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

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

Chicken Supreme Recipe From Betty's Cook Nook

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

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

foodie tips

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

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

i. ingredients

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

ii. what to do

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

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

Here's My Chicken Breast Sitting On The Side

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

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

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

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

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

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

~ Patrick

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

Chicken Supreme Original Recipe Scan

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

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

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

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

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

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

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

Jalapeño Mashers Recipe

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