minute rice salad

Minute Rice Salad Recipe From Betty's Cook NookHam + Cheese? Yes, Please!

I love reading about the history of food.

Researching and making my Mom’s recipes has become a hobby of mine and I’m often amazed at the evolution of food through the years – especially during my lifetime; I find that food is in many ways like fashion.

Flashback Foods

I enjoy taking trips down the international food aisle at the grocery store. It’s here I can be surprised and delighted with foods I’ve never heard of… not to mention the interesting and artful packaging.

My international food journeys remind me of the things I often mistakenly take for granted. Things like:

  • Some foods are no longer available. I discovered this the hard way with one of my early BCN posts when searching for madrilène so I could make this tasty avocado soup. Also extremely hard to find? A garlic cheese roll. If you were a chocolate and caramel lover eating between 1973 and 1981, you likely remember the Marathon Bar which was sweet and savory braided deliciousness that was a treat about as big as a Texas sunrise.
  • Packaging sizes have changed. I often find that cans and packaged foods are trending larger than they did in the good ole’ days. Supersize Me! And give me seconds. And please don’t forget the cheese.
  • Food packaging has changed. Wine in a box? Get real. (Pssst – it is real)! Refried beans in a bag? Just heat ’em and eat ’em! Tomato paste in a tube? Totally tubular! Let’s get rolling!

A Cheesy Love Affair

I got super sucker-punched in the belly when I lived in Italy. I thought I knew most everything about the country – Heck, it was my seventh trip there. But living far and away for more than a couple of weeks taught me a lot about the presence and absence of food.

Most notably I learned that authentic Italy does not sell or consume yellow cheese. Wait, what?!? Yeah, no yellow cheese! You can imagine the sadness and horror that became my new face as repeated trips to every store in the region produced no yellow cheese. This Texas boy quickly developed a serious health issue when I realized there would be no yellow cheese for me. No homemade mac and cheese. No cheese n’ potatoes. No queso. NO QUESO?!?

This is the solid truth – had someone told me there was a store in a province within a one or two day walk from Tuscany, I would have walked there and back just to score a single log of Velveeta. Pinky swear it. Joe will back me up on this.

I begged our great friends Jeanie and David who were flying over from Texas for an Italian New Years to please, please, please bring me a block of Velveeta. And if they could also find it in their Texas-sized hearts to tuck some taco seasoning in their bag, I would be eternally grateful. And I am.

Velveeta, taco seasoning, picante sauce and Rotel ... In Tuscany!

Eating like a Texan when in Italy begins with the proper ingredients.

My dream came true for NYE 2012 when three beautiful blocks of Velveeta arrived along with several packets of taco seasoning, some Pace picante sauce, Rotel and even a bottle of Don Julio tequila. It was a Holiday to Remember! ← Read this post of mine to learn more about shopping Italian style.

Get On With It

OK, OK! So what does all this have to do with this recipe? Everything.

The optional yellow cheese? Yeah, forget about it. It’s not that you’re in Italy … it’s because this dish doesn’t need it.

Most notably this is a typical recipe circa 1970s that is less about sizzle and more about sustenance. No fancy presentation draped with a demi-glaze sauce. It’s good ole’ timey tasty. For me the combination of swiss cheese, ham and pickle was a delicious trio that packed a lotta taste. The mayo, onion and peas only sealed the deal.

You’ll see.

foodie tips ~

❤  While perfect as a side salad my appetite was trying to find other ways to enjoy this aside from “just a salad.” I wound-up making lettuce cups out of mine and enjoyed every delicious bite. I think a toasted sandwich filled with the stuff would make the world a brighter place, too.

❤  American Cheese is optional for this dish; I did not use it but I love me some yellow cheese, as the story above reveals.

  Dill pickle lover? Check out my other post for Sauerkraut Bend’s Potato Salad… plus a video revealing the history behind the little pickle that made Texas famous.

Minute Rice Salad Recipe From Betty's Cook Nook

i. ingredients

1 box | Bird’s Eye frozen green peas
½ teaspoon | salt
1 ½ cups | water
1 ⅓ cups | Minute Rice
¾ cup | mayonnaise
½ cup | chopped dill pickle
1 teaspoon | onion, grated
1 cup | slivered cooked ham
1 cup | slivered swiss cheese
1 cup | slivered american cheese (optional)
to serve | tomato wedges (optional)

ii. what to do

1. Add the peas, salt and water to a saucepan. Cover and bring to a full boil.

2. Add the Minute Rice and mix to moisten all the rice. Cover, remove from heat and let stand for 13 minutes.

3. Add the mayonnaise, pickles and onion and mix/fluff with a fork. Chill in the fridge.

4. When ready to serve add the ham and cheese. Serve on lettuce with tomato wedges and enjoy!

Yields 6 servings

~ Patrick

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

Minute Rice Salad Recipe From Betty's Cook Nook

A Scan Of Mom’s Original Minute Rice Salad Recipe

Minute Rice Salad Recipe From Betty's Cook Nook


burger pizza

A Burger Pizza Recipe From Betty's Cook NookLet’s Eatsa The Pizza

As a self-proclaimed pizza junky my at-home pizza-like objects often take a variety of forms involving Boboli crust, a nice slice of bread topped with Joe’s Red Sauce or this home grown recipe for Trader Joe’s Bacon Cheese Bread. No matter the form the cheesy, savory taste of pizza is always a delight, morning or night.

It wasn’t until my first trip to Italy that I discovered I actually prefer thin crust pizza topped with a few simple ingredients. Sorry, cheese-stuffed crust, deep-dish gooey pie!

This burger pizza recipe surprised both Joe and I – we agreed it was a bit like the home grown Boboli pizza of the 1970s. But before we dive into how to make a slice of this burger topped piggy pie let’s enjoy a little story.

Burgertime … In The Beginning

Following our family’s Pong and Atari 2600 digital scores, in walked ColecoVision. My Mom “Betty” and I spent many mind-numbing moments playing our hearts away in front of the likes of Dig Dig, Frogger, and BurgerTime. Let’s have a brief look at some of the BurgerTime action:

Wow. Chef eating pickles, eggs, hot dogs brought to life in cutting edge ROM graphics. Exciting, huh? Hah! More than 30 years later I still have my Coleco game console including my BurgerTime cartridge, which shows my inner love of food-related fancies. Anyone game for a BurgerTime playoff?

foodie tips ~

  We didn’t see instructions for how to prepare 1 cup of biscuit mix so we got as close as we could – we used 1 cup Bisquick brand mix plus ¼ cup whole milk to mix. Also, we added a tad more biscuit mix to dust our pastry/cutting board.

  Out of Bisquick? Try this substitute for 1 cup of Bisquick mix: 1 cup flour + 1 ½ teaspoons of baking powder +½ teaspoon salt + 1 tablespoon of shortening. Mix it all up and voilà!

  Mom’s recipe doesn’t specify this but we browned our ground chuck before topping and baking the pizza.

 I thought to use fresh herbs but I was corrected. “Dried is what would have been used,” Joe said. I agreed.

i. ingredients

1 cup | packaged biscuit mix (most commonly known in the 1970s as bisquick)
¼ cup | whole milk (if following the foodie tip above)
to coat dough | wesson oil
½ pound | ground chuck, browned (see foodie tip above)
to taste | salt, pepper and garlic salt
½ teaspoon | oregano or basil (we used oregano but I love me some basil)
8 ounce can | tomato sauce
1 tablespoon | parsley, chopped
¼ pound | swiss cheese, cut into 1-inch strips

ii. what to do

1. Prepare dough according to package directions (or my above foodie tip).

How To Make Burger Pizza

2. Divide the dough in half and roll each piece to fit the bottom and sides of the pie pans. Place in pan and brush with the oil.

Let's Layer Our Burger Pizza

3. Put half of the remaining ingredients on each of the pies in the following order: crumble the ground chuck evenly over the dough, sprinkle with salt, pepper, garlic salt and oregano or basil. Cover with tomato sauce and parsley. Arrange the swiss cheese strips on top, like a spoke of a wheel.

4. Bake in a 400°F preheated oven about 20 minutes or until brown and cheese has melted.

Yields: 2 delicious pizzas

~ Patrick

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

A Burger Pizza Recipe From Betty's Cook Nook

A Scan Of My Mom “Betty’s” Burger Pizza Recipe


baked swiss cauliflower

A Baked Swiss Cauliflower Recipe From Bettys Cook Nook
Move Over, Green Bean Casserole…

…there’s a hot, new dish in town and it’s this Baked Swiss Cauliflower recipe!

Before reading the ingredients for this dish I had serious self doubt about how many spoonfuls of this stuff would make it past my proverbial piehole. One plate later and I was ready for a refill.

And  s t r e t c h  pants!

Beth Calkins of Nashville, Tennessee – I don’t know anything about your life outside this recipe but it must have been a kinder, gentler place where sweet, sweet swiss cauliflower rained from the heavens!

Lucky for me my Mom could read between the lines; she knew that anything with cheese and butter becomes a fast, fond feeding moment destined to be recreated.

Ding! Ding! Ding! This just in – come Thanksgiving 2014 this Baked Swiss Cauliflower recipe has secured a guaranteed place at our Thanksgiving table.

Foodie Tips ~

  New to Betty’s Cook Nook? “Butter” is shorthand for “Falfurrias Brand Butter.” It’s what my Grandmother “Nanny” loved near and dear, so it’s naturally the only butter allowed past the threshold.

  Don’t discard the 3 egg whites (below)! I made an egg white omelette the morning after I made this dish and I became a better person because of it. Whoops. Did I say better? I meant butterand cheese! They both made my egg white omelette their new BFF, along with some chopped green onions. Just sayin’.

i. ingredients

| large head of cauliflower
½ cup | bread crumbs
2 ¾ cups | swiss cheese, shredded
1 ½ cups | half and half
| egg yolks, beaten
¼ teaspoon | ground nutmeg
½ teaspoon | salt
¼ teaspoon | fresh cracked pepper
¼ cup | melted falfurrias brand butter

Baked Swiss Cauliflower Flowerets

ii. what to do

0. Preheat oven to 350°F.

1. Wash the cauliflower and discard the green leaves. Break cauliflower into flowerets and place in a medium-sized pot.

2. Cook, covered, 10 minutes in a small amount of boiling salted water. Drain.

Baked Swiss Cauliflower Cheese

3. Place the cooked cauliflower in a buttered 1 ½-quart shallow baking dish. Combine the remaining ingredients – except the butter – and pour over the cauliflower. Drizzle the melter butter over top.

4. Bake for 15-20 minutes or until the top is golden brown.

Yields about 6 servings.

Here’s a scan of Mom’s original recipe!

A Baked Swiss Cauliflower Recipe


mom’s layered salad

A Layered Salad Recipe From Betty's Cook NookLayers Of Taste

This salad recipe should be in everyone’s cookbook, so best bookmark it now.

My Cousin Julie said this dish is very popular for potluck meals – and when she’s taken this she’s always been asked for the recipe.

It’s that good!

Foodie Tips ~

  If you plan to eat this salad right away, run hot water over the frozen peas before adding so that they will defrost. Or you can use canned or fresh peas.

  Ingredient amounts may be doubled and layers may be doubled for large party servings. You can add any of the optional ingredients below to make this salad more of an entree then serve it with rolls, iced tea and a dessert! Need some dessert ideas?

  You may notice that in my pic above I served my salad from a glass champagne bucket. Whoopsie – no big glass dish for me! If you don’t care as much about the presentation you can layer this salad in any bowl that you’d like but make sure it’s large enough to hold the head of lettuce and all its friends.

  If you can serve the salad with the layers in tact send me a pic! It’s probably best to toss the salad just before serving. That is, after everyone has already viewed and snapped pics of your multi-layered wonder.

i. ingredients

the main stuff:
1 head | iceburg lettuce, chopped
1 box | frozen peas
2 cans | water chestnuts, drained (I added a can to the recipe below)
| green onions, chopped
1 cup | swiss cheese, shredded
optional | ham, chopped
optional | black olives, sliced or chopped (I used 2 cans)
optional | hardboiled eggs, chopped
optional | green peppers, chopped
optional | dealer’s choice  :)

the topping:
1 cup | mayonnaise
1 cup | sour cream
½ – 1 teaspoon | sugar (it’s not me, it’s the ’70s calling!)

to serve:
1 bottle | hormel brand bacon bits (yummm… a bottle)
1 cup | parmesan cheese, shredded

ii. what to do

1. In a large glass dish layer the first five ingredients to form the base of the salad. Add the optional ingredients, as you wish.

2. Mix together the three topping’s ingredients above and spread over the top of the salad. Be sure to cover to the edges to seal. The salad may be covered with plastic wrap and left in the fridge for a day or two or enjoyed now.

3. When ready to serve sprinkle the salad with the bacon bits and the parmesan cheese.

Enjoy!

mom's layered salad recipe from betty's cook nook

 

This photo is of Julie’s original Mom’s Layered Salad recipe. I took this pic on her dining room table which is as big and beautiful as Texas. The wood originated from a bowling alley.

Who would have thunk? My spectacular Cousin Julie, that’s who!


crab supper pie

tasty crab supper pieGot Crabs?

Each summer, the Kiker Family of 5 usually found our feet in the warm and sandy beach of the Texas Coast…

…Dad sporting his silver anti-reflective hat, Mom wearing her hand-painted denim shirt and a straw hat wrapped with a brown burlap ribbon. Me? I was reluctantly wearing zinc oxide on my nose and face… and a sunburn omom's beach hat by mymom's beach hat by my pool. no kidding. in the background, left-to-right, are harley and boomer, the wunderlabs! pool. no kidding. n the rest of me.

Here in Port Aransas, you’d find Dad, Tim and Roger fishing in the Gulf. And Mom? You’d find her (and alternating family members and friends) at the South Jetty with nets in hand.

We Were Crabbin’

There on the jetties, I spent many a day darting amongst the giant rocks looking for floating treasure… yet our favorite treasured time was checking the traps to see if we might have caught gold; crabs. Female crabs went back in the water, but males, we would keep. Mom would boil them rosy red later in the day back at our hotel (usually Executive Keys) and transform them into seafood spectacular.

You can learn more about our adventures at the South Texas Coast (and why I’m working on my sea foodie status) here and here.

In the meantime, grab a couple of fresh crabs (or canned ones if you’re celebrating the simplicity of the 70s) and give props to the kissin’ cousin of la quiche… Crab Supper Pie!

Even though I don’t love seafood without a disclaimer, there are a few dishes I love (fried shrimp, grilled salmon creamy nutty tuna)… and now creamy, crunchy crab supper pie.

Let’s Go Crabbin’

i. ingredients

1 cup | natural Swiss cheese, shredded
9-inch | pastry shell, unbaked
7½ ounce can | crab meat, drained and flaked
| green onions, sliced with tops
| eggs, beaten
1 cup | light cream*
½ teaspoon | salt
½ teaspoon | grated lemon peel
¼ teaspoon | dry mustard
dash | mace
¼ cup | sliced almonds

ii. what to do

0. Preheat ovencrab supper pie... going into the oven!
to 325°F.

1. Sprinkle cheese evenly over the bottom of the pastry shell.

2. Top with crab meat and sprinkle with green onion.

3. Combine eggs, cream, salt, lemon peel, dry mustard and mace. Pour over crab meat.

4. Top with sliced almonds.

5. Bake in a slow-oven (at 325°F), for about 45 minutes or until set.

6. Remove from oven and let stand about 10 minutes before serving.

Serves 6

Great For Breakfast Or Dinner

finutoFoodie Tip ~

Despite the fact I’m not a Sea Foodie at heart, I added more canned crab because it was sold in 6 ounce cans (not 7½ ounce cans). The result? Uber meaty crab pie!

Mace? I had never heard of this as a seasoning but turns out that mace is not something you spray in someone’s eyes… it’s a warm spice that’s a milder cousin to nutmeg. Think pepper + cinnamon. It’s about $9.00/bottle, so get ready for this nutmeg substitute!

Family Fun Fact ~

A “Port A” ritual was for mom to get her chicken gizzard fixin’ and for us… a bean burger on Mustang Isle.

While most folks cringe when hearing me speak of a “bean burger,” relax… it’s a beef burger topped with refried beans, cheddar cheese and fritos… something we enjoyed back home in S.A. at Sills Snack Snack on Austin Highway. Later on at college I found a replica at College Station’s Deluxe Burger bar (now closed).

Golden times.

mom's crab supper pie recipe clipping