Bettye's profile page
Recipes
Mexican Cornbread
By Bettye
Mix well and pour into greased hot pans or iron skillet
- 1 c. cornmeal
- 1/2 t. soda
- 3/4 t. salt
- 2 T. sugar
- 2 eggs
- 1 small can cream style corn
- 1/4 c. bacon fat
- 1 garlic clove
- 1 c. milk
- 1 can green chilies
- 1 small jar pimento
- 1/2 lb. cheddar cheese, optional
White Chicken Chili with Aged Cheddar Cheese
By Bettye
This soup can be used as an appetizer of an entree
- 1 tsp. olive oil
- 1 medium onion, chopped (1 cup)
- 1 medium yellow bell pepper, chopped (1 cup)
- 1 Tbsp minced fresh jalapeno
- 1 1/2 tsp. ground cumin
- 1 (15oz) can cream-style corn
- 1 (7 oz.) can diced mild green chiles
- 2 cups whole milk
- 1 (15 oz. ) can navy beans, rinsed and drained
- 2 cups shredded cooked chicken
- 1 1/2 cups (4 oz.) aged white cheddar cheese
Potato and Cheese Soup
By Bettye
Peel potatoes and boil in salted water
- 6 Russet potatoes
- 1 1/4 sticks margarine
- 12 T. flour
- 1 1/2 T. black pepper
- 11 c. milk
- 2 lbs. Velvetta cheese, cut into small cubes
Candied Walnut, Pear and Goat Cheese Salad
By Bettye
Salad: In a heavy non-stick skillet melt the sugar around the walnuts, stirring constantly
- Salad:
- 1 c. walnut halves
- 1/4 c. + 2 T. sugar
- 5 c. baby lettuce greens or torn mixed lettuce greens
- 2 c. arugula leaves, torn
- 1 small red bell pepper, seeded, stemmed and slivered
- 2 pears, cored and cubed
- 1 1/2 oz. soft goat cheese, crumbled
- Vinaigrette
- 2 T. balsamic vinegar
- 1 t. minced shallot
- 1/4 c. + 2 T. extra-virgin olive oil
- Salt & pepper to taste
Pie Dough
By Bettye
Stir together flour and salt; cut in shortening with pastry blender till pieces are the size of small peas
- 1 1/2 cups all purpose flour
- 1/2 t. salt
- 1/2 c. shortening
- 4 to 5 T. cold water
Dirty Rice
By Bettye
"If you bought a whole chicken, season and broil the breasts, legs and thighs to serve as an entree with the rice
- 4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used); OR
- 3 teaspoons Creole seasoning blend, plus
- 1 teaspoon salt
- 1 stick butter
- 2 cups converted rice
- 1 cup celery, chopped
- 2 cups onions, chopped
- 1 cup bell pepper, chopped
- 2 tablespoons garlic, minced
- 4 tablespoons parsley, chopped
- 1 quart water
- Chicken livers, gizzards, necks, wings, backs
Fruit Dip
By Bettye
In small bowl of electric mixer cream the cheese until soft and smooth
- 12 ounces cream cheese
- 1 cup confectioners sugar (unsifted)
- 1 7 ounce jar marshmallow crème
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 2 teaspoons cinnamon
- 2 tablespoons cognac (optional)
Stuffed Zucchini Squash
By Bettye
Adapted from Diana Kennedy's book, Cuisines of Mexico
- 6 large zucchini squash
- 2 cups fresh corn cut from the cob or frozen corn kernels, thawed
- 2 T. milk
- 1 t. sea salt
- 2 eggs
- 1 cup (4 oz.) shredded Monterey Jack cheese
- 4 T. butter, softened
- 2 cups Salsa Ranchera, warmed
Manchego Cheese Crisps
By Bettye
Mix and spoon onto parchment paper
- 1 1/4 cup grated manchego cheese
- 1 Tablespoon flour
Sweet Potato Pecan Casserole
By Bettye
In a large bowl, let egg whites warm to room temperature, about 1 hour
- 3 egg whites
- 1/2 tsp. salt
- 1/4 c. sugar
- 1 can (1 lb. 8 oz.) sweet potatoes, drained
- 1/4 c. sugar
- 1 egg yolk
- 1/4 tsp. cinnamon
- 1/4 tsp. mace
- 1 T. grated orange peel
- 1/2 c. light cream
- 1/2 c. coarsely shopped pecans
- Whole pecans for garnish