texas hash

A Texas Hash Recipe From Betty's Cook NookThe Taste Of Texas

If you love to  s t r e t c h  your food dollar, it’s hard to knock any recipe that’s been featured in The Unemployment Cookbook.

While my Mom’s recipe is a slightly different version, most hash recipes are a simple combination of beef, onions, tomatoes, rice and seasonings.

Perfect for a hearty, quick dish that’s budget friendly.

foodie tips ~

 For oil we used olive oil. But I bet Mom would have used Crisco Vegetable Oil.

 For the big can of tomatoes we used 28 ounces of San Marzano tomatoes . . . my favorite.

 If you like to kick up the heat a bit add some chopped jalapeño while sautéing or a few cracks of fresh black pepper just before stirring and baking. Sets my heart on fire!

 Before baking you don’t have to stir the ingredients but we preferred stirred to layered for the finished dish.

i. ingredients

onions
| green pepper
3-4 tablespoons | oil
1 pound | ground beef (not browned)
½ cup | raw white rice
2 teaspoons | salt
1 teaspoon | chili powder
big can | tomatoes
dash | sugar

ii. what to do

0. Preheat oven to 350°F.

1. Sauté the onions and the green pepper in oil in a pan over medium-high heat.

2. In a casserole dish add the uncooked ground meat, the sautéed onions and pepper (from step 1 above) and the remaining 5 ingredients. Stir to combine.

3. Cover the casserole and cook for 1 hour.

Yields: 6 – 8 servings. 

A Scan Of Mom's Texas Hash Recipe



texas style chili

A Texas Style Chili Recipe From Betty's Cook Nook

No Beans About It

Those who know my passion for chili know that I insist that the best chili on the planet is the chili that contains beans. My hips don’t lie.

Right or wrong this sweet bowl of red texas style chili recipe does not have beans and there’s something about it that I absolutely loved … I nervously shelled about $20 for the steak to the folks at HEB and I’m happy to report that it was absolutely delicious! I learned tonight that I actually prefer this type of chili meat over ground anything (even chili ground) so this recipe taught me never to say never in the kitchen.

Giddy up!

foodie tips ~

 Salad Oil? It’s not salad dressing; more like veggie oil, olive oil and the like. Read more about salad oil here.

 Sorry, onion lovers! To avoid “the burpies” we deviated from this recipe and included all of the onions all at once vs. using some fresh on top to garnish. Feel free to keep it raw and real (note Jill’s recipe card below for details).

 Chili Lover? Check out my other family favorite – Kiker’s Kicker Award-Winning Pot Licker Chili recipe. Yay, food awards … I’m important!

 For the dismount also consider serving with saltines or tortilla chips. It keeps you honest.

i. ingredients

3 ½ – 4 pounds | boneless beef chuck blade steak
¼ cup | salad oil
2 cups | onions, chopped
3 medium | green peppers, diced
4 cloves | garlic, crushed
2 28-ounce cans | tomatoes
12-ounce can | tomato paste
2 cups | water
⅓ cup | chili powder
¼ cup | sugar
2 tablespoons | salt
2 teaspoons | oregano leaves
¾ teaspoon | cracked black pepper
to garnish | monterey jack cheese, shredded

ii. what to do

1. Cut steak into ½” cubes.

2. Heat the oil in a dutch oven over medium heat. Cook the meat cubes in clusters ⅓ at a time until it’s all browned. Let’s have a look, shall we?

What a simply delightful video, yes?

3. Remove the meat and set aside, reserving the drippings in the dutch oven.

4. To the drippings add the onions, green peppers and garlic. Cook 10 minutes.

5. Return the meat to the dutch oven and add the next eight ingredients (except the cheese, which is a garnish).

Did You Know? Second To Pong, Asteroids Was My Earliest Video Game Love

6. Heat to a boil. Reduce heat to low and cover. Simmer at least 1 ½ hours. This gives you enough time to play some Asteroids, Donkey Kong, Burgertime or Galaga.

7. When serving, sprinkle with the cheese and more fresh onion, if desired.

Yields 12 servings. Or 6 hungry Texans.

Below is a scan of the original chili recipe Mom scored from Jill Root. 

Who Is Jill Root?

Jill Root was a great lady. She was the mother-in-law of my much, much oldest brother Tim. After my Dad died, Jill, Mom (Betty), Tim and I spent many Christmases together with the rest of the Root family, so I can promise you she had a heart of gold. You can read more about Jill here.

Thank you Jill for this recipe! I found a way to make my chili even better (coming soon).

A Scan Of Mom's Recipe For Texas Style Chili That She Scored From Jill Root


one dish macaroni dinner

A One Dish Macaroni Dinner Recipe From Betty's Cook NookMacaroni Is My Blankey

Macaroni is the epitome of comfort food.

Ground beef, tomatoes and green beans team-up to make this a tasty dish that’s sure to satisfy any appetite.

foodie tip ~

 My grandmother Nanny always called for Falfurrias brand butter so it has become a staple in my kitchen.

i. ingredients

2 tablespoons | butter or margarine
1 pound | ground beef
6 small | white onions
1 can | tomatoes
1 ½ teaspoons | poultry seasoning
1-10 ounce package | frozen or small can French cut green beans
½ cup | parsley, chopped
2 cups | elbow macaroni, cooked and drained

ii. what to do

1. Melt butter in a medium pan. Add beef and onions. Cook over low heat, stirring occasionally, until meat is lightly browned.

2. Add tomatoes and poultry seasoning. Heat to a boil, cover and simmer 10 minutes.

3. Add beans and parsley. Cook, covered, for 10 minutes or until beans are tender.

4. Meanwhile, cook the macaroni, drain, then add to meat mixture. Mix well and heat.

Serve warm

A Scan Of Mom's One Dish Macaroni Dinner Recipe From Betty's Cook Nook


julia child’s roast

Julia Childs Roast Recipe

Sometime’s life and eventful timing collide. 

This week we just so happened to randomly select this recipe from many in Mom’s cookbook. After further research … How did we know it was Julia Child’s birthday (August 15th)? And who eats a savory hot roast in summer? Apparently we do!

This recipe requires a little TLC in the kitchen and I think it’s well worth it – the results speak for themselves.

Hats off to you, Julia, for inspiring the joy of cooking in so many people – including my Mom! And thanks for channeling us to find this recipe.

A little taste of the good times.

foodie tips ~

 The sauce below sounds nice. We made it but didn’t think it was necessary; this roast is delicious as is without added layers of flavor and texture.

 By “1/2 cup or more of wine” below, we suggest or more to “keep it real,” as they say. See what you think.

 If you love stews try this Tuscan Beef Stew recipe. This dish makes regular appearances at my table and guests love it.

i. ingredients

4-5 pounds | chuck roast, top or bottom round brisket
to season the meat | salt and pepper
to coat the pan | olive oil
| onions, sliced
| carrots, sliced
| tomatoes, chopped
1 cup | bouillion
eye it | water, to fill pot
1/2 cup or more | wine (I suggest a red)
| bay leaf
pinch | thyme
5 | peppercorns
2 cloves | garlic

ii. what to do

1. Dry the meat – pat it with a few papertowels. Cover it with salt and pepper. Brown it in a pot lined with a coating of olive oil over medium heat. Remove the meat from the pot and set it aside on a plate or on a piece of foil that we will use later (below).

2. Brown sliced onions and sliced carrots in oil. Put the roast back in the pot and add chopped tomatoes, bouillion, water and wine. Flavor with bay leaf, thyme, peppercorns and the garlic cloves. Half or more of the roast should be covered in sauce; add water or wine if necessary. Before putting the lid on the pot, cover the roast with foil so it won’t shrink too much.

Julia Childs Roast Recipe

3. Cook at 300°F or simmer on top of stove 3 – 4.5 hours. About 1/2 hour or so before the roast is done, add onions, carrots, and potatoes if desired.

4. For gravy: drain the fat off the roast juice. Add flour mixed with butter to juice.

Yields: 6-8 Servings

A Scan Of Mom's Handwritten Julia Child's Roast Recipe


chicken spaghetti

A Chicken Spaghetti Recipe From Betty's Cook Nook

Ready For Spaghetti?

On top of spaghetti all covered with cheese.
I lost my poor meatball when somebody sneezed.

It rolled off the table, it rolled on the floor,
And then my poor meatball rolled out of the door.

It rolled in the garden and under a bush,
And then my poor meatball was nothing but mush.

The mush was as tasty as tasty could be,
And early next summer it grew to a tree.

The tree was all covered with beautiful moss.
It grew great big meatballs and tomato sauce.

So if you eat spaghetti all covered with cheese,
Hold on to your meatball and don’t ever sneeze.

~ Tom Glazer

Sung to the tune of “On Top Of Old Smoky,”On Top Of Spaghetti” was one of my favorite childhood songs. This dish brings back a lot of the tastes of the 70s and is the first from Mom’s recipe book that calls for Velveeta. And we all know about Velveeta; Velveeta is to the 1970s as this dish is to my belly!

I haven’t cooked chicken on the bone in years (I’m weird that way). Luckily I had some help in the kitchen from “Blademaster Joe” as my chicken “boning” skills are weaker than a wet noodle.

Foodista Featured Blog

This recipe?

It was featured on Foodista so you know it’s gotta be good!

i. ingredients for boiling the chicken

5 pounds | whole chicken (on the bone)
1 large | onion, chopped in large chunks
3 | carrots, chopped in large chunks
2 stalks | celery, chopped in large chunks
1 tablespoon | peppercorns
2 cloves | garlic, chopped
2 | bay leaves
2 teaspoons | salt

ii. ingredients for the dish

5 pounds | chicken (seasoned, boned and chopped per “step i”)
3 stalks | celery, chopped
| green pepper, chopped
2 large | onions chopped
2 teaspoons | garlic juice
4 ounce can | mushrooms
10 ounces | spaghetti, broken
16 ounce can | tomatoes, diced and drained
2 tablespoons | ripe olives, chopped
1 can | cream of mushroom soup
to taste | salt
to taste | pepper
to taste | paprika
dash | worcestershire sauce
1 pound | velveeta cheese, grated

iii. what to do

Prep Chicken:

1. Wash chicken well. Place all ingredients in large pot. Cover with water.

2. Cover and bring to boil over high heat. Set lid at angle so steam can escape from pot. Lower heat to gentle boil and cook for up to 1.5 hours. Add more water if needed.

3. When meat is falling off the bone, remove from heat. Remove chicken from broth, save broth and let chicken cool. Once cool, remove skin and bones and discard. Chop meat, place into large bowl and set aside.

Make Dish:

1. Strain broth using a cheesecloth or sieve. Discard seasonings (onions, carrots, celery, etc.).

2. Measure one quart of the chicken broth back into pan. To broth add the chopped celery, green pepper, onions, garlic juice and mushrooms.

3. Bring to a simmer and add spaghetti. Cook until spaghetti is done and almost all liquid is absorbed.

4. Add tomatoes, olives, soup, salt, pepper, paprika and mix well.

5. To chicken, add worcestershire and Velveeta and mix well. Then add chicken mixture to spaghetti.

Serves: Up to 12

~ ~ ~

Who is “Elizabeth Seale”

Sadly, I don’t know who Elizabeth Seale is. I did some online searching and no luck. She must have been a passionate foodie because she had pre-printed recipe cards with her name on them (see below). Personalized recipe cards were surely a rare thing back in the day! When scanning the card, I noticed a small imprint on the back that reads “Walter Drake & Sons., Inc. Made in U.S.A.” I’m writing the folks at Walter Drake to see if they can give me an approximate year for when the cards may have been sold. I know it was 1947 or later as 1947 is the year that Walter Drake was created.

After reading the recipe card a little further, I noticed Elizabeth was using keywords (today known as #hashtags) in her recipe. See her underlined words below for yourself: Simmer. Bone. Chop. Measure. Add. Simmer. Cook. Add. Mix. Add. #GoFigure!

A scan of the chicken spaghetti recipe card from Mom's cookbook


danish tomatoes

a recipe for danish tomatoesSome Things Never Change.

And fortunately some things DO change! Like taste. Who hasn’t heard that your “taste buds change over time?”

As a kid I couldn’t have cared less about this statement. But what a sad life I would have lived without my accidental BFF, the tomato.

I’m happy to say that while I wanted to be seated as far across the table from Miss Tomato growing up, my taste buds love them to this day. Go figure.

Which reminds me of one of the “dirtiest” jokes I remember Mom telling. She learned it at Catholic school and regardless, I’m sure the Nuns would have smiled…

Question: Why did Miss Tomato blush?

Answer: She saw Mr. Green Pea.

And with that, we’re off to the tomato races!

i. ingredients

4 | tomatoes, firm
to taste | sugar
to taste | salt
to taste | pepper
to taste | buttered croutons
to taste | blue cheese, crumbled

ii. what to do

danish tomatoes seasoned and ready to be topped

0. Preheat oven to 375°F.

1. Cut tops from tomatoes.

2. Sprinkle cut surfaces lightly with sugar, salt and pepper.

3. Bake in oven for 10 minutes; remove and top each tomato with a few buttered croutons and a spoonful of crumbled blue cheese.

4. Return to the oven for about 5 minutes or until cheese is melty-soft.

foodie tips ~

  Mom wrote that this danish tomato recipe was a good side with steak, so I made these on the same night as this sirloin with mushroom gravy. Home run. She was right!

  A spoonful of blue cheese? Or spoonfulls.

a scan of Mom's danish tomatoes recipe


beef in casserole

Before Hamburger Helper, There Was Beef In Casserole.

where's the beef? it's here. beef in casserole!

This dish is really easy to make, and even easier to eat! I’m not convinced it served 8… but then again it was the 1970s… when food portions were smaller sized… and like hips… eyes were wide.

i. ingredients

1 pound | ground beef
2 teaspoons | salt
2 teaspoons | sugar
1 16-oz. can | diced tomatoes
1 8-oz. can | tomato sauce
2 cloves | garlic, crushed
to taste | fresh ground black pepper
1 8-oz. package | thin egg noodles
1 cup | sour cream
1 3-oz. package | cream cheese
6 | green onions, chopped with some of the tops
1 cup | cheddar cheese, grated

ii. what to dobeef in casserole ~ making the noodle mixture

1. Preheat oven to 350°F.

2. Combine and simmer 5-10 minutes: the beef, salt, sugar, tomatoes, tomato sauce, garlic and pepper.

3. While that’s all simmering, boil the noodles, drain and fold-in the sour cream, cream cheese and chopped onions.

4. In a greased casserole, arrange in layers ~ the meat mixture, noodle mixture and grated cheese.

5. Heat until bubbling, about 35 minutes @ 350°F.


Foodie Tip ~

  Just 1 cup grated cheese? Um, how about 4… or more!?

Mom’s actual recipe card shown below!

betty's beef in casserole