lemon pie hawaiian

The Hawaiian Pie Of My Eye

This pie definitely tastes like it flew straight out of the 1950s or 60s and flashed forward into my mouth. And based on where this recipe was located in my Mom Betty’s cookbook, I’m likely not that far off on its origins. I’ll continue some research to see if I can determine the publication for this recipe because I recognize the size, format and paper.

The original recipe below claims this pie is a cross between lemon chiffon and lemon meringue. I had to Google the difference between both in order to put my stink eye at ease.

I love that this recipe calls for a pre-made pie crust vs. fresh (hey, this era was a time often about making fast meals which were often a combination of part scratch and part ready made). This has a definite sweet-sugary taste which is one of the reasons I recommend unsweetened coconut – you don’t need extra in this.

I’m not sure how Hawaiian this pie actually is but with coconut in it, the taste will likely remind you of soothing tropical sunsets and beautiful beaches. You can read more about my Texas family’s connection to Hawaii through a few more Hawaiian-inspired recipes. Enjoy!

Foodie Tips

❤  What’s a pie shield? It’s typically made of silicon and it can help prevent the top edges of your crust from burning. Here’s ours from Williams-Sonoma which is adjustable and its been a life saver! You can also make your own impromptu version by using foil and shaping it around the crust’s edge.

❤  A word about the filling. We had a lot of filling left over but we didn’t opt to make a second pie as we were on diets (yeah, that’s the ticket)! We poured the extra filling into some custard cups to devour on some weak moments after our initial pie festival.

i. Time

Total prep: Allow 1 hour for Hawaiian pie prep plus 4 hours for chilling. 

ii. Ingredients

8 ¼ ounce can  crushed pineapple, drained (I could only find an 8 ounce can of Libby’s)
¼ cup  brown sugar, packed
¼ cup  unsweetened flaked coconut
2 tablespoons  unsalted butter, softened (my Grandmother “Nanny” insisted on Falfurrias)
9-inch  pastry shell, unbaked
4-serving size  regular lemon pudding mix
½ cup  granulated sugar
1 ¾ cup  water
cage free egg yolks, slightly beaten (save the whites for below!)
2 tablespoons  fresh lemon juice
1 tablespoon  more butter
cage free egg whites
¼ cup  more granulated sugar
to garnish  toasted coconut (optional but highly recommended)

iii. What To Do

0. PREP
Set out your butter to soften to room temperature. Preheat your oven to 425°F

1. MAKE THE PIE BASE
Combine the drained pineapple, brown sugar, ¼ cup of the coconut and 2 tablespoons butter. Spread it over the bottom of the pastry shell.

2. BAKE THE PIE’S BOTTOM
Cover the edge of the pastry with foil or a silicon pie shield. Bake in your preheated oven at 425°F for 15 minutes, removing the crust protector after the first 5 minutes of baking. When done, remove the pie from the oven and set it aside to cool.

3. LET’S MAKE CUSTARDY FILLING
In a  medium-sized saucepan over medium-high heat combine the pudding mix with a ½ cup of the granulated sugar. Stir in the water and egg yolks and cook and stir until things are bubbly. Remove from heat. Stir in the lemon juice and the remaining butter. Cover with clear plastic wrap and let things cool, stirring occasionally.

4. LET’S PREP THE WHITES
In a bowl beat the egg whites on high speed with your mixer until you see soft peaks. Gradually beat in the remaining ¼ cup sugar until everything forms stiff peaks. Fold the egg whites into the cooled filling. Pile everything on top of the baked pastry shell.

5. PREPARE FOR DISMOUNT
Place the pie in the fridge for at least 4 hours. When ready to serve garnish with some toasted coconut.

~ Patrick

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

A Scan Of Mom’s Original Recipe Clipping


sausage stroganoff finale

A Sausage Stroganoff Recipe from Bettys Cook NookHit Me Baby One More Time

Ladies and gentlemen, fasten your seatbelts – we’re on for another taste bud adventure compliments of this sausage stroganoff recipe!

This isn’t the first time I’ve waxed on about stroganoff (it’s the fourth time to be precise) but it may be the last. Sadly I think this is the final stroganoff recipe in my Mom’s cookbook. As the last Betty’s Cook Nook meal of the year this dish marked the perfect culinary dismount to a wacky and wild 2020!

So What Makes This Recipe A Classic? 

Well, a couple of things. For starters I’m 99% confident this recipe hails from an early 1980s Southern Living magazine clipping; I recognize the recipe’s font (see the original clipping below)!

Secondly I incorporated a hidden weapon ingredient which you can learn more about below: the Wendish noodle is a blast from the past and it has a special connection to this recipe and the people of Texas. Incoming story below!

Tip: If you just prefer the recipe please fast-scroll to the Foodie Tips section below. If you want to enjoy a random family story about early Texas in the 1800s, please grab your favorite beverage and read on!Texas Wendish Heritage Society Wendish Noodles

A Little Bit About Dime Box

It all started harmlessly with a random pic my Cousin Alison texted of a likely relative “Adolph Hannes” who surely lived in the greater Dime Box, Texas area. Dime Box is the birthplace of my Maternal Grandmother “Nanny” who was ironically also one of my bestest of friends when I was a kid. Dime Box isn’t a big city – in fact even today it’s an unincorporated community of about 1,100 residents. But for the European immigrants who claimed it as home, they found Dime Box a small but magnificent place that rests on the eastern Texas prairie offering big sky views and wide open spaces that could cultivate new beginnings.

A Dram by Henry Kruemcke and Adolph HannesAfter a few online queries I learned Adolph’s picture was from a 1961 book “Texas Wends – Their First Half Century,” authored by Lillie Moerbe Caldwell.

Texas Wends tells the magnificent story of how in 1854 the Wendish people of Lusatia (east Germany and southern Poland) fled to Texas in search of religious and political freedom. After 3 months at sea on the Ben Nevis clipper ship they disembarked in the port city of Galveston and ventured by wagon and foot to Serbin, Texas which is just a few minutes drive from Dime Box and 69 miles from where I live today. The story of the Wends is wild and wondrous and sadly 1 in 8 of the 588 crammed ship voyagers lost their lives on their journey to Texas. I had hoped to connect the Wends to my nuclear family (was I Wendish?) but after receiving the book I quickly combed through the Ben Nevis’ ship manifest only to find no surnames that I recognized. Regardless, Adolph’s picture proved my family was friends of the Wends!

There on page 80 of Texas Wends was a picture of Adolph Hannes that became a remarkable key to a chapter in my life that has connected the past with the present! Adolph shared a surname with my grandmother “Nanny’s” husband Harry Hannes and there in the pic Adolph was enjoying a “dram” with his friend Henry Kruemcke. I quickly and luckily discovered a hardbound copy of the book on eBay and it’s now in my library. I did some Ancestry.com research and discovered that Adolph is my Grand Uncle! #MicDrop

Texas Wendish Heritage Museum, Serbin, TexasInto The Car We Went

Soon after geeking out on our family lineage Cousin Alison and I decided to travel to Dime Box and nearby Serbin to inspect a few things. We visited the Hannes-Old Dime Box cemetery where we saw several headstones bearing our family’s surnames (Hannes and Hejtmancik). It was surreal being in the very origin of our Texas roots! A 20-minute ride from Dime Box landed us just outside Giddings in Serbin. We visited the Texas Wendish Heritage Museum, its next door historic painted St. Paul Church and while taking in the historic sights we learned about black wedding dresses, the art of decorating Wendish Easter Eggs and low and behold we scored the glorious egg noodles that are made on site and that I used in this recipe!

We’ve made two trips back thus far and are planning a third. We’ll return to the Dime Box Heritage Society Museum where we gratefully discovered family photos and artifacts with ease. And of course no trip would be complete without paying our respects at the Heritage Museum where I plan to reunite the Texas Wends book to the Memorial Library of its author, Lillie Moerbe Caldwell.

So there you have it – how a little noodle has great big ties to this recipe and newly-discovered great chapters of my family history! I never underestimate the power of food.

Foodie Tips

❤  The Wendish noodles are about 3 inches in length and have an al dente (“to the tooth”) texture that I love. No soggy noodles here! Don’t live near Serbin, Texas? No worries – you can score your noodles online!

❤  I cooked the Wendish noodles separately according to the package instructions then poured the stroganoff on top to serve. On my next go of this recipe I think I’ll add the uncooked noodles and let them simmer in the stroganoff per the original recipe instructions below – they will likely absorb more of the tasty stroganoff flavor.

❤  Fan of the stroganoff? Luckily there are a few more you can try out here on Betty’s Cook Nook. Click and scroll down!

i. Time

Total prep: About 45-60 minutes.

Sausage Stroganoff Ingredientsii. Ingredients

1 pound  bulk pork sausage
1 cup  white onion, finely chopped
1 cup  green pepper, finely chopped
16 ounce can  diced organic canned tomatoes (Kirkland)
8 ounces  sour cream
1 cup  water
1 tablespoon  sugar
2 teaspoons  kosher salt
2 teaspoons  chili powder
8 ounces  egg noodles (Wendish noodles if you can)

Texas Wendish Noodlesiii. What To Do

1. In a skillet over medium heat combine sausage, onion and green pepper and stir until the sausage is brown and the onion is tender. Drain off the pan drippings.

Sautéing Sausage StroganoffHow To Make Sausage Stroganoff2. In a separate bowl combine the tomatoes, sour cream, water, sugar and seasonings. Stir this mixture into the sausage mixture.

Simmering Sausage Stroganoff3. Gently stir in the noodles. Cover and simmer about 30 minutes or until the noodles are tender. Stir occasionally.

Yield: 4-6 servings

~ Patrick

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

Sausage Stroganoff Recipe Betty's Cook Nook

A Scan Of Mom’s Original Stroganoff Recipe Clipping

One more time: This video may not qualify as an antique or vintage… but it’s certainly retro!


pumpkin dump cake

Pumpkin Dump Cake Recipe by Betty's Cook NookA Bit Of Dump Cake History

The folks at Epicurious describe the dump cake as “the worst name in the history of desserts.” I, on the other hand, snickered when the name first graced my being. In fact it was more of a snortle of sorts.

The year was 2005 and my Cousin Julie had emailed me the dump cake recipe below that she was impressed with. Being one of the early bathroom humor pioneers (poo-oneers?) I simply replied: “you know I’ll try this because it has the word DUMP in it!” Well that email got filed away with good intentions and sadly forgotten. This year when I was missing my Cousin I went digital dumpster diving into my old email account and a few clicks later the recipe floated to the surface (pun intended).

Flashback: Dump Cake

Before we dive into this recipe I was curious the glorious origins of the dump cake. While some online posts said the first dump cake would send us to 1980, others threw me off track saying the dump cake actually went by other names, including “wacky cake.” For my purposes my culinary etymological research is purely of “dump cake.”

The Los Angeles Times Economy Cook Book No. 5 Dump CakeAs can be seen by the Google Books Ngram Viewer let’s have a peek at the usage of dump cake over time. There it was – nestled on page 50 of 1917’s The Los Angeles Times Economy Cook Book No. 5: Practical and Economical Recipes by Skilled Cooks – this nugget for Dump Cake. Albeit the recipe instructions read more like a conventional cake (think more effort), the origins of the name take us back to when my Grandmother “Nanny” was 17. You can click this link and see for yourself! I can’t wait to let this useless trivia factoid rip at my next party!

What’s even more interesting is I discovered I lived at the trifecta of perfection – when word usage of dump cake and two sidekicks near and dear to my heart – “pac man” and “bean roll” – were in pure alignment. The year was 1979 and little did I know I was living the glory days. Who knows if this moment in time will rise again?
Google Books Ngram Viewer Dump Cake Pac Man Bean RollFoodie Tips

❤  I have to admit I was leery that this cake would come together. But just as the name implies the magic of the dump cake took over once it was in the hot oven and things began to mingle.

❤  Striving to curtail holiday overeating (which later proved to be a farce) we split the recipe into three greased 9″ round foil pans. I was nervous if they would turn out OK and they did! We gave two cakes to unsuspecting neighbors who said they enjoyed it greatly.

i. Time

Total prep: About 60 minutes.

ii. Ingredients

29 ounce can  Libby’s 100% pure canned pumpkin
12 ounce can  evaporated milk
cage free eggs
1 cup  sugar
1 teaspoon  salt
3 teaspoons  cinnamon
1 box  Duncan Hines classic yellow cake mix
1 cup  Texas pecans, chopped
¾ cup  unsalted butter, melted (my Grandmother “Nanny” insisted on Falfurrias)
to serve  whipped cream or ice cream (optional)

iii. What To Do

1. Preheat oven to 350°F degrees.

2. Mix the first six ingredients until well blended and pour the batter into a 9″ X 13″ greased pan.

Making Pumpkin Dump Cake

3. Sprinkle cake mix on top and then sprinkle that with pecans.

Pumpkin Dump Cake

4. Pour melted butter or margarine over top. Bake for 50 minutes.



Serve warm with whipped cream or ice cream. My Cousin Julie topped her cake with dulce de leche and said it was really good!

~ Patrick

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

Let’s have a peek at some vintage Libby’s pumpkin ads:

October 1986 Great Pumpkin Cookie Recipe

Libby's 1964 Pumpkin Pie Ad Typo

Libby's Pumpkin Life Magazine Ad 1950


texas kolaches

How To Make Texas-Czech KolachesWhere Old Meets New

In the golden days of past my Mom “Betty” subscribed to Southern Living magazine and to this day, so do I. 

In SL’s most recent September 2020 issue they gave claim to the seven “Cooks of the Year” for their culinary innovations. I, too, love innovators for without them we’d be eating the same thing day after day… (fancy some porridge and toast?). But I will continue the foodie fight to honor those in the rear view mirror – the ones who fed our bellies when we were kids. Our Mothers, Grandmothers, and best of all – the ones likely before we can remember. These are the true culinary geniuses who made mealtime a favorite time without the aid of modern kitchen contraptions like microwaves, silicon utensils, immersion blenders, air fryers, and bluetooth ovens (I’m guilty of owning all these items)!

The Missing Piece

With more than 200 recipes here at BettysCookNook.com, the Southern Living kolache recipe fills a missing puzzle piece in my Mom’s culinary legacy; Mom’s kolache filling recipes (below) had been in her cookbook without their much needed pastry crust recipe until now! And since kolaches hold a near and dear place in the heart of Texans right up there with queso, big hair, and cowboy boots you have plenty of recipe ideas thanks to my Mom’s 3 filling recipes below – apricot, prune, and cottage cheese. In addition, there’s a streusel recipe to top things off!

Thanks to Southern Living Magazine I’m gratefully able to connect the past with the present. I hope you try and enjoy this recipe! Thank you, Lydia Faust, for sharing a slice of the great days with the rest of us! #HatsOff

While I usually veer off the I-35 interstate in the city of West, Texas for some of the world famous savory Czech Stop kolaches (bless you, jalapeño, sausage and cheese) let’s not forget their sweet kolache friends! I didn’t make all 3 fillings but the apricot filling was my first pick and it was dy-no-mite! I’d suggest starting with that one first.

This is a recipe for those with a little kitchen grit. I found kolaches much easier to make than homemade tamales (which had me sore for 2 days) or puffy tacos (Joe does most of that work) and you’ll have plenty of leftovers to share with friends and family. I’ll never bat an eye at how much these cost as I found hand making these to be a labor of pure love.

Foodie Tips

❤  This kolache recipe made 53 of the yeasty delights and ironically Mom’s apricot filling recipe filled them all to the last scoop!

❤  It’s customary for the kolaches to touch while baking; they often come out of the oven square-ish. I had giant stainless baking sheet pans so my kolaches came out round. Despite the tweaked shape they tasted the same!

❤  To form the hole we wrapped a spice jar with saran wrap to prevent the dough from sticking and pressed away (shown).

❤  I remember growing-up my Mom’s friend “Miss Joyce” called some savory pigs in a blankey “koblasniky.” Turns out she wasn’t kidding – the sweet treats are kolaches and the savory friends koblasniky. I was happy to confirm in this article. My Moravian ancestors would be proud I stand corrected! Here in Texas folks just refer to anything wrapped in the billowy dough kolaches and we all know what’s involved.

How To Make Kolaches

i. Time

Total prep: Your entire morning. (includes 60 minutes for baking)

ii. Ingredients

for the kolache pastry:
1 ½ tablespoons  active dry yeast
½ cup  warm water (105°F115°F)
¼ cup  unsalted butter (my Grandmother “Nanny” insisted on Falfurrias)
¼ cup  vegetable shortening (Crisco)
1 ½ cups  lukewarm whole milk (100°F105°F)
6 cups  all-purpose flour, divided, plus more for the prep surface
¾ cup  evaporated milk
⅓ cup  granulated sugar
1 tablespoon  kosher salt
2 large  cage free eggs
1 large  cage free egg yolk
5 tablespoons (or more)  unsalted butter, melted

for the apricot filling:
1 pound  dried apricots
¾ cup  granulated sugar
3 tablespoons  unsalted butter

for the streusel:
½ cup   granulated sugar
½ cup   flour
½ cup   butter, melted

iii. What To Do

1.
Sprinkle the yeast over warm water and stir to combine. Set aside. Place the butter and shortening in a large microwavable bowl, and microwave on high until melted, about 1 minute. Stir well to combine. Whisk in the lukewarm whole milk and yeast mixture.

2. Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Sift 3 cups of the flour over mixture. Add the evaporated milk, sugar, salt, eggs, and egg yolk. Beat on medium speed until smooth, about 1 minute. Remove the whisk attachment and replace it with a dough hook. Gradually add the remaining 3 cups flour; beat on medium speed until dough is smooth, about 2 minutes. Let the dough sit at room temperature for 5 minutes; then beat it on medium-high speed until the dough is elastic and very smooth, about 10 minutes.

Kolache Dough Rising3. Brush the top of dough with 1 tablespoon of the melted butter. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size, about 1 hour. Punch the dough down and cover it again and let the dough rise until doubled, about 30 more minutes.

Making Kolaches

4. Generously flour a work surface. Gently roll dough out to a 1-inch-thick rectangle (about 18 x 14 inches). Using a 2-inch round cutter, cut out circles, and place them 1 inch apart on parchment paper-lined baking sheets. Brush the tops with 2 tablespoons of the melted butter. Let rise in a warm place until almost doubled in bulk, about 20 minutes.

How To Make A Kolache

Texas Kolache
Apricot Kolache Filling5. While the dough rises, let’s make the apricot kolache filling. Prepare the apricots according to the package directions (I boiled mine in water for about 10 minutes then drained the water). Add the sugar and butter. I used an immersion blender to get things soft but I was careful not to over process it; you still want it a bit thick (not like apple sauce) and a few chunks here and there are OK. Set the filling aside.

6. Let’s continue on by making the posypka (streusel topping): Use a pastry cutter (suggested) or your fingers to combine the sugar, flour, and butter to form a crumbly texture. Store this in the refrigerator until ready to use.

7. Back to the kolaches! Make one small indentation in the center of each dough circle (see tip above or you can use your fingers), and fill each with about 1 tablespoon of the filling. Sprinkle each kolache with 1 to 2 teaspoons of the posypka. Let the kolaches rise until they’ve doubled in size, 20 to 30 minutes.
Kolache with Apricot Filling
8. Preheat your oven to 350°F. Position racks in top third and lower third of oven. Bake the kolaches until golden brown, about 20 minutes, rotating baking sheets between top and bottom racks halfway through the baking time. Remove from oven. Brush the kolaches with the remaining 2 tablespoons melted butter and transfer them to wire racks. Cool completely, about 30 minutes.

Apricot Kolaches

You may be tired by this point so sit back and enjoy a few bites of the sweet life!

~ Patrick

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

Apricot Filling Recipe For Kolaches

A Scan Of Mom’s Original Apricot Kolache Filling Recipe

Prune Filling Recipe For Kolaches

A Scan Of Mom’s Prune Kolache Filling Recipe

Cottage Cheese Filling Recipe For Kolaches

A Scan Of Mom’s Cottage Cheese Kolache Filling Recipe

Streusel Topping Recipe

A Scan Of Mom’s Streusel Topping Recipe


playboy chili

Playboy Chili with FritosPlayboy Magazine: I Read It For The Recipes

In a bygone era when I was far too young to know what Playboy Magazine was, someone in the family scored this chili recipe. Mom hand wrote the original recipe (the scan is below) so the magazine owner must have dictated it to her. I nominate my Dad or my older brother Tim.

So after returning home after a long September Saturday of shopping for new Halloween graveyard additions, Joe and I decided that despite it being 90 degrees there was no better way to kick-off fall in Texas than with a bowl of chili. So into Mom’s cookbook my fingers strolled until they landed on this ol’ recipe. There’s no telling when this chili was last made but I can tell from the yellowed, stained paper that this recipe was used more than a few times.

While this Playboy Chili recipe isn’t my tried, true and award-winning Kiker’s Kicker Pot Licker Chili, it packed a lotta punch.

Foodie Tips

❤  Some people just see a chili recipe. I see a recipe that’s a glorious gateway to the belly! You can put chili on more than just a spoon – try it on nachos, chili baked potatoes or what’s better than chili and eggs? Not much! I can picture my Dad enjoying chili and eggs right this very minute with eyes as wide as dinner plates and a smile bigger than Texas.

If you decide to make chili baked potatoes (I wildly recommend), don’t just microwave the potato – that’s far too easy. Take a delicious tip from this blue cheese bacon potato recipe – slather the potatoes with shortening, wrap ’em in foil, and bake ’em in the oven for about an hour. The end result? The softest, most delicious baked potato you’re likely to encounter! After all a baked potato is just that – otherwise we should call them nuked potatoes!

Playboy Chili Potato

Over The Lips… Past The Gums… Watch Out Belly Here It Comes!

❤  Important Lesson: Not since I learned why bagged grated cheese is inferior to freshly grated cheese (goodbye, wood pulp) have I realized that when making chili, plain ol’ ground beef is inferior to coarse ground beef. Why? I find that the typical ground beef often breaks down into more of a grainy mush than a hearty, bold consistency which is a chunky must when beef is the featured ingredient like when in a bowl of chili. Sadly my local grocery stores were out of coarse ground chili beef, so I resorted to the mundane. Note: You can ask your butcher to prepare it fresh for you.

❤  The typical sidekicks for the Kiker family bowl of chili include shredded cheddar cheese, Nabisco saltine crackers, corn bread, Fritos, sour cream and chopped green onions (to name a few).

Playboy Chili Spices

Let’s Spice Things Up

i. Time

Total prep: About 90 minutes.

ii. Ingredients

2 pounds  coarse ground chili beef
½ cup (or less)  olive oil
1 cup  white onion, minced (Mom would likely chop or dice)
1 tablespoon  fresh garlic, minced (I used 5 cloves)
1 large  green bell pepper, minced (or chopped/diced)
1 large  bay leaf (I used 2)
1 teaspoon  oregano
3 tablespoons  chili powder
1 teaspoon  cumin
¼ teaspoon  cayenne
½ teaspoon  fresh cracked black pepper
1 teaspoon (or to taste)  kosher salt
1 tablespoon  paprika
½ teaspoon  red pepper flakes (aka crushed red pepper)
3 tablespoons  flour
1 ½ quart  beef stock
2 teaspoons  sugar
¼ cup (about 10)  cracker crumbs
1 cup  pinto beans, drained
to serve  your favorite sidekicks (see suggested ideas above)

Play Chili Spices and Bay Leaves

My Favorite Part… The Bay Leaves


iii. What To Do

1. In a large pot over medium-high heat, sauté the meat in the olive oil.

2. Add the onions, garlic, green pepper, bay leaves, oregano, chili powder, cumin, cayenne pepper, pepper, kosher salt, paprika, and red pepper flakes. Whew!

3. Stir things well and sauté, covered, about 5 minutes.

4. Stir in the flour; blend well. Add the stock and bring to a boil. Reduce heat and simmer uncovered for 1 hour.

Note: I noticed at this stage the chili was a little too oily for my liking which is why I think you can totally dial back on the olive oil (noted above).

5. Stir in the sugar, cracker crumbs and the drained beans. Simmer 10 minutes longer.

6. Serve with your favorite sides/toppings.

Leftovers store well in the fridge or they may be frozen for impromptu meals when that cold front blows in and you’re in a flurry for some chili.

~ Patrick

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

Playboy Chili Recipe

A Scan Of Mom’s Playboy Chili Recipe

Ever since watching the 1989 hit When Harry Met Sally I can’t see the word “paprika” without thinking of the funny paprikash scene. “Paprikash” is a popular Hungarian paprika chicken dish. Enjoy the clip!

Chili Potato Recipe

Another View Of Le Chili Potato


nanny’s green beans

Nanny's Green Bean RecipeThe Taste Of Yesteryear

Sometimes it can be difficult to get excited about green beans. But when your taste buds are delightfully reunited with the taste of your childhood – something you may have forgotten about but when you reconnect with it you remember instantly – it can be a great thing.

Such is the case with this green bean recipe! I can remember my Grandmother “Nanny” making green beans just like these when I was a mini me.

The Power Of A Grandmother

Of my grandparents I was closest to my maternal grandmother, who we affectionately called “Nanny.” You can find pictures of her on the old photos tab here on Betty’s Cook Nook.

Spring Chicken

Mere days before 1900 Nanny was born in Dime Box, Texas – a tiny unincorporated community in the southeast central Texas prairie. Nanny saw a lot during her 91 years and one thing we’ll always remember her for is her good-time food. Nanny’s green beans were one of her signature creations right up there with her chicken noodle soup, her prized waffles, and the coconut ambrosia she’d bring over on Easter Sunday.

This recipe comes to Betty’s Cook Nook from my fellow foodie Cousin Jennifer who scored it from our awesome Julie, who was the matriarch of our family for many years. Jennifer said she and Julie would enjoy these beans most Sundays for lunch. I hope you enjoy them! Who knows – whether it’s this recipe or another – maybe you’ll create a new tradition of your own shared through the art and love of food!

Foodie Tip

❤  Paired with bacon, onions, tomatoes and garlic it’s really easy to like these green beans. I realized while eating these that the canned beans tend to be a little soft for my preference. You may feel quite the opposite! Then I did a little research and realized I actually prefer what I knew as a kid as plain green beans (aka haricot verts) vs. the canned Italian cut. The next time I try these beans I’ll try substituting the Italian cut with fresh sautéed green beans with a little more bite (firm to the tooth) to it and see what happens.

Allen's Italian Green Beans

i. Time

Total prep: About 35 minutes.

ii. Ingredients

4 slices  |  bacon, cut into pieces
white onion, thinly sliced
14 ½ can  diced tomatoes, with the liquid
1 envelope  Lipton’s dry onion soup mix
½ teaspoon  dried tarragon
½ teaspoon  fresh garlic, minced
½ teaspoon  sugar
2 cans (28 ounces each)  Allen’s Italian-cut Kentucky wonder beans, with the liquid
to taste  salt
to taste  fresh cracked black pepper

iii. What To Do

Frying The Bacon1. Fry the bacon in a skillet until crisp. Add the onion slices and cook until tender and translucent.

2. Add the diced tomatoes with the liquid, the onion soup mix, tarragon, garlic and sugar. Cook over low heat for 5 minutes, stirring occasionally.

Green Beans Going Into Things

3. Add the green beans, salt and pepper. Simmer for 15-20 minutes and voilà!

~ Patrick

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

A scan of the original green bean recipe is below. Sorry, Mary A. Peterson. I renamed your recipe to honor my Grandmother “Nanny.” Plus, I don’t have an Aunt Mary. But props to you for sharing this forward – that’s exactly what an awesome foodie does!


Aunt Mary's Green Beans Recipe

 

 


mrs. copple’s banana bread

Mrs. Copples Banana Bread RecipeBreadwinners

Back in 2012 I posted this banana nut loaf cake recipe (which is really just banana bread, disguised with the “loaf” part). It has remained a family favorite to this day and I look forward to making muffins out of my Aunt’s recipe on our next go.

My friend Suzanne will be delighted to hear that Mrs. Copple’s banana bread recipe doesn’t call for nuts (shorthand for pecans, here in Texas). She and I continuously arm wrestle over whether banana bread should or should not have nuts and since I’m the fingers behind this post we know that “with nuts” wins. Yay me! But I will admit – this banana bread packs a great taste. Even if the nuts were forgotten! 🤠

Regardless of nuts and butter (or no nuts and margarine), I think we can agree we’re “breadwinners” when we enjoy a baked banana slice of home sweet home.

Foodie Tips

❤  You won’t see a bread picture in this post. Why? We decided to gift some of this sweetness to neighbors and thought muffins would be more portable than slices of bread. This recipe yielded 6 large (jumbo) muffins and 12 mini muffins (yielding 18 in total). For the large muffins you’ll cook about 25 minutes at 350°F; the minis were ready in 15 minutes.

❤  In addition to arm wrestling over nuts or no nuts, you can add butter vs. margarine to the list! We used butter in this recipe vs. margarine. Sorry, Mrs. Copple! During the 2020 COVID-19 lockdown all we stock is unsalted butter so that’s what we used. There are some culinary differences between butter and margarine that you might want to read more about in this post.

❤  I thought it interesting lemon juice was called for to prevent turning the bananas brown (the bananas wouldn’t be sitting out for a long period of time). But I’m not willing to risk a brown banana bread so in the lemon juice went!

❤  To serve, my favorite way to enjoy a bread or muffin is “toasty warm” with a smear of plain Philadelphia Whipped Cream Cheese on top! There’s nothing better!

banana bread mini muffins

i. Time

Total prep: About 40-75 minutes (depending on whether you make mini muffins or bread)

ii. Ingredients

1 stick  |  margarine or unsalted butter (my Grandmother “Nanny” always insisted on Falfurrias brand butter)
1 cup  |  sugar
|  cage free eggs, at room temperature
1 teaspoon  |  baking soda
1 teaspoon  |  baking powder
1 teaspoon  |  salt
2 cups  |  flour, sifted
|  bananas
a tad  |  fresh lemon juice

the best banana bread muffins

iii. What To Do

1. In a mixing bowl cream the margarine (or butter) and sugar together.

2. Add the room temperature eggs and beat well.

3. In a separate bowl add the baking soda, baking powder, and salt to the flour.

4. Mash the bananas and sprinkle them lightly with a squeeze or two of fresh lemon juice to keep them from turning brown.

5. Mix together the flour mixture and the creamed butter/sugar mixture.

6. With a spatula hand mix-in the bananas and your banana batter is ready!

7. Decide whether or not you’re making bread or muffins. Prepare your chosen baking pan (we used nonstick spray) and fill ¾ full.

8. Bake for 50-60 minutes for the bread; about 25 minutes for jumbo-sized muffins; or 15 minutes for the mini muffins… all until an inserted toothpick comes out clean.

~ Patrick

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

A Scan Of My Mom “Betty’s” Coveted Banana Bread Recipe (in her handwriting)


slang jang

Slang Jang Recipe From Betty's Cook NookA Delightfully Interesting Creation

I had never heard of “Slang Jang” before finding this recipe in my Mom’s cookbook.

I was curious about the origin of Slang Jang and one theory is that it hails from the East Texas town of Honey Grove, known as “The Sweetest Town In Texas.” Slang Jang has roots to 1888, a giant washtub, and the creative appetites of a group of men who just wanted lunch.

Slang Jang can be made a multitude of ways; surprisingly this recipe omits the often incorporated oysters, clams, and shrimpy things I know my Mom Betty would have loved. This Slang Jang recipe is super simple and super versatile – think of it like a relish or a “chow chow.” You can enjoy it on many things including hamburgers, hot dogs, atop cheese and crackers, or as an accompaniment to corn bread or black eyed peas.

Diving into Mom’s culinary legacy – her cookbook – I’m often able to connect pieces of the past together. I noted this Slang Jang recipe was written by my Mom on stationery from Hotel Monteleone (a.k.a. “The Monteleone”) in New Orleans. I only know of one trip my parents took to New Orleans so possibly they scored this recipe during that trip in 1956. Here’s a slice of history – a picture of them enjoying dinner in New Orleans at The Roosevelt Hotel’s “Blue Room” – a historic “supper club” venue where dinner, drinks, and dancing all converged.

The Blue Room

New Orleans (1956): The Blue Room ~ Shown here are my Uncle Bill (Willard Franklin Sutton,) Aunt Delores Marie Hannes Sutton, and my parents “Betty” (Elizabeth Joanna Hannes Kiker,) and Louis Orville Kiker.

i. Time

Total prep: About 20 minutes

ii. Ingredients

1 large can or jar (3 ½ cups)  |  sauerkraut, drained (we used 2 bags of Boar’s Head)
1 large  |  onion, finely chopped
1 cup  |  celery, finely chopped
|  green pepper, finely chopped
½ cup  |  water
½ cup  |  oil (we used Wesson Vegetable Oil)
¾ cup  |  vinegar
1 ½ cups  |  sugar

iii. What to do

1. Prepare all the vegetables.

2. Place the four wet ingredients in a medium pot and bring things to a boil.

3. Remove from heat and pour the boiling mixture over the vegetables and you’re ready to enjoy!

Stores well in the fridge

~ Patrick

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

 

Also note: Don’t miss the recipe’s shorthand “code” for one 2 ½ can of sauerkraut. Back in the good ol’ days can sizes were often used to denote how much of an ingredient to use. A “2 ½ can” would translate into 3 ½ cups!

Slang Jang Recipe

A Scan Of Mom’s Handwritten Slang Jang Recipe


hondo corn casserole

Thanksgiving Spectacular

In uncommon fashion I’m pre-posting some recipes that are on deck and ready for the upcoming foodie festival!

Scroll down below and you’ll find three recipes that hail to my kitchen from my Cousin Julie – Hondo Corn Casserole (thank you, carbs), Madeira Turkey, and Wild Mushroom and Pecan Stuffing! These are on deck and coming out of the oven soon!

For you new-comers out there if you missed it make sure and check out the latest posts perfect for Thanksgiving –  Pumpkin Bread, Sour Cream Apple Pie plus Brandied Pumpkin Flan which is a family Thanksgiving staple. On our sister site Home Style Austin you can score our newest recipe Honey+Rosemary Roasted Cashews which are great for gift giving. Enjoy our 2019 fall “flavorites” from us to you!

This is surely going to be a Thanksgiving to remember. Photos and my usual rambling on about the good ol’ days to follow!

HONDO CORN CASSEROLE

This recipe sat in my cookbook likely since the 1990s. This year I was searching for the best sides to make for Thanksgiving and dived in. I couldn’t remember the origin of the recipe but when I read the ending of the recipe “If guests arrive, give them a drink and regale with stories of Texas Gulf Coast wonders” I knew this recipe hailed from someone special.

One phone conversation with Cousin Jennifer and it was confirmed – this recipe was from my dear Cousin Julie Sutton Mueller. Jennifer said this was one of Julie’s long-standing recipes at the holidays and as the recipe indicates – it’s a crowd favorite and people always ask for this recipe. That certainly proved true this Thanksgiving when I made it for our annual gathering at Canyon Lake!

Foodie Tips

❤  All about the corn: You can use a box of frozen corn – the instructions below presume you’ll use canned corn. If you’d like to increase the serving sizes to 8-10 you can add a can of the whole kernel corn.

❤  “Unsweetened condensed milk” – you’ll likely not find this in your store… but never fear – it’s the same thing as evaporated milk. Who knew?!? I didn’t until I researched it!

i. Time

Total prep: About 75 minutes

ii. Ingredients

16 ounce can  |  cream style corn
16 ounce can  |  whole kernel corn
1 cup  |  cheddar cheese, grated
1 cup  |  Ritz crackers, crushed
1 small  |  onion, chopped (or several green onions, chopped)
|  cage free egg
3 tablespoons (or less)  |  sugar
⅔ cup  |  unsweetened condensed milk (see foodie tip above)
1 stick  |  unsalted butter, melted (tip: my Grandmother “Nanny” insisted on Falfurrias brand butter)
1 small can (4.5 ounces)  |  chopped green chilis
to taste  |  salt and fresh cracked pepper

iii. What to do

0. Preheat your oven to 350°F. Meanwhile…

1. In a medium-sized mixing bowl combine all the ingredients together and set aside.

2. Grease or spray an oven casserole dish and fill it with your casserole mixture. You can either refrigerate this overnight until ready to bake or you can simply jump to step 3!

3. Bake for 50-60 minutes until the top is golden brown. Recommended step: If you’d like to make a pretty top crust, 10 minutes before the casserole is done baking sprinkle more cheese or crushed Ritz crackers on top. Deeeee-licious!

Serves: 6-10 (see recipe expansion tip above)

~ Patrick

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

Hondo Corn Casserole

A Scan Of Cousin Julie’s Hondo Corn Casserole

Thanksgiving 2019Enjoy your preview of what’s to come for Thanksgiving 2019!Wild Mushroom and Pecan Stuffing

Madeira Roast Turkey


sour cream apple pie

Sour Cream Apple Pie Recipe

The Apple Pie Of My Eye

Hubba! Hubba! One bite into this apple pie sent me back on a flavor adventure into my childhood – a time when apple rocked my world.

My fondest apple memories weren’t necessarily of the fruit itself, but its fruit-inspired kissin’ Cousin – Jolly Rancher Apple Candy. Awe shucks – my eyes would grow wide with these little suckers and my fingers could barely fumble fast enough to frantically tear off the plastic wrapper so I could get down to business.

Jolly Rancher Apple Stix Vintage Print Ad

It Doesn’t Appear That Jolly Rancher Made Any Apple-Inspired Print Ads Back In The Day…
So I Modified A Fire Stix Ad To Represent!

Several years ago my tongue stumbled upon my first Caramel Apple Pop and these have since become my go-to candy for Halloween trick-or-treaters. These taste like a green apple Jolly Rancher that’s been dipped in rich, lux caramel. Boy howdy! These are way easier to enjoy and I don’t have to be reminded that when it comes to my ability to handmake a caramel apple on a stick I ought to just phone a friend for help (you can read all about that hilarious foodie fail here)!

Back To Pie Basics

This recipe – like others – unassumingly sat tucked away in my Mom’s cookbook. Then this October fall rushed in. This is when Texas temperatures drop into the 90s and we reach for blankets and sweaters to keep us alive. October is a time of year when the eyes and the appetite often turn to the wonderfully warm and woodsy flavors of fall. And sitting right in the middle of it all is the fall apple.

Enjoy the mash-up of apple graced with the south’s favorite sidekick – good ol’ sour cream! Topped with a cinnamon-sugar crumb topping, the remarkable taste is probably one of the earliest sweet ‘n sour ‘n tarty foods I can remember.

Sour cream apple pie – you’re welcome in my stomach any time!

Foodie Tips

❤  I may not be an apple connoisseur but I do recognize all apples are not created equal when it’s time to bake them. Avoid the ones that get “mushy” – nobody wants those in their pie! I got lucky and picked a granny smith apple which proved to be the perfect pucker-upper for the sour cream pairing! Here’s some southern wisdom about selecting baking apples.

❤  I have a gas oven and it browned my pie a little more than I would have preferred. I used a silicon pie crust shield which will help prevent the edges of your crust from burning.

i. Time

Total prep: About 75 minutes

ii. Ingredients

for the pie:
|  pie crust
2 tablespoons  |  flour
⅛ teaspoon  |  salt
¾ cup  |  sugar
cage free egg
1 cup  |  sour cream
1 teaspoon  |  vanilla
¼ teaspoon  |  nutmeg
2 cups  |  apples, diced (I enjoyed this with the peel on)

for the crumb topping:
⅓ cup  |  sugar
⅓ cup  |  flour
1 teaspoon  |  cinnamon
¼ cup  |  unsalted butter, melted (tip: my Grandmother “Nanny” insisted on Falfurrias brand butter)

iii. What to do

0. Preheat your oven to 400°F. Meanwhile…

1. Line a 9-inch pie pan with the pastry.

2. In a medium-sized bowl sift together the flour, salt, and sugar.

3. Add the egg, sour cream, vanilla, and nutmeg to the flour mixture. Beat everything into a smooth, thin batter.

4. Stir in the diced apples and coat well.

Sour Cream Apple Pie Going Into The Oven

5. Pour your apple batter into the pastry-lined pie pan.

6. Bake at 400°F for 15 minutes then lower temperature to 350°F and bake for 30 minutes – be careful not to over-bake!

7. Remove the pie from the oven and let it rest while we make our crumb topping.

8. Coarsely mix the four topping ingredients together in a small bowl and sprinkle them over the top of the pie. Lumpy crumbs are good here – there’s no need to pulverize the topping.

Apple Pie Crumb Topping

9. Raise the oven to 400°F and return the pie to bake 10 minutes to brown.

10. Remove the pie and let it rest. Warm or cold this pie is delicious!

Sour Cream Apple Pie Guard

Yield: 8-12 slices of tasty pie

~ Patrick

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

Sour Cream Apple Pie Recipe

A Scan Of My Mom “Betty’s” Original Sour Cream Apple Pie Recipe