Bettye's profile page
Recipes
Cheesecake - Dear Abby's
By Bettye
Crust: Melt butter and add to graham cracker crumbs and sugar
- 1/3 cup powdered sugar
- 1 1/2 cups graham cracker crumbs
- 1 stick butter
- 1 cup granulated sugar
- 3 packages cream cheese (8 oz. ea), softened
- 1 tsp. vanilla
- 4 eggs
- 1 pint sour cream
- 1 can prepared pie filling
White Cream Sauce
By Bettye
Slowly heat the Heavy Whipping Cream, with salt, nutmeg, cayenne pepper for 15 minutes or until reduced
- 1 pint heavy whipping cream
- 1/2 tsp salt
- 1/8 tsp grated nutmeg
- cayenne to taste
- 1/4 cup grated Parmesan cheese
- 1 cup finely chopped mixed fresh herbs
- (basil, mint, watercress, Italian parsley, chives.)
- I just add some Italian seasoning or basil.
Beef Stew (Provencal)
By Bettye
Place beef in a 5-quart slow cooker
- 1 pound(s) lean beef round, cut into 1-inch cubes (London Broil)
- 1 spray(s) cooking spray
- 1 small onion(s), chopped
- 2 cup(s) mushroom(s), sliced
- 2 medium garlic clove(s), minced
- 2 large carrot(s), sliced
- 15 oz canned pinto beans, drained and rinsed, divided
- 1 1/2 cup(s) canned beef broth, divided
- 14 1/2 oz canned crushed tomatoes
- 1/2 tsp dried oregano, crushed
- 1/4 tsp dried thyme, crushed
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 2 Tbsp thyme, or 2 whole sprigs, for garnish (optional)
Bolognese Sauce
By Bettye
This is my favorite pasta sauce
- 2 T. olive oil
- 1 1/4 each -- ground beef and ground pork
- Kosher salt and pepper, to taste
- 4 oz. pancetta, cut into 1/2 " dice
- 1 yellow onion, finely chopped
- 2 carrots, peeled and finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, minced
- 1/3 cup tomato paste
- 1 cup dry red wine
- 1 cup milk
- 2 cans (each 28 oz.) whole tomatoes, passed through a food mill
- 2 bay leaves
- 1 Parmigiano-Reggiano cheese rind
- 1 lb. tagliatelle, cooked
Italian Cream Cake
By Bettye
Beat egg white until stiff
- Frosting:
- 1/2 cup Crisco
- 1 stick butter
- 2 cups sugar
- 2 cups flour
- 1 cup buttermilk
- 1 tsp. soda
- 2 cups coconut
- 1 cup chopped pecans
- 5 eggs, separated
- 1 package cream cheese, 8 oz.
- 1 stick butter
- 1 box powered sugar
- 1 can evaporated milk
Macaroni and Cheese
By Bettye
Cook macaroni in boiling, salted water till tender; drain
- 1 1/2 cups elbow macaroni
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- dash pepper
- 1/4 cup minced onion (optional)
- 2 cups shredded sharp process cheese
Yeasted Waffles
By Bettye
The batter must be made 12 to 24 hours in advance
- 1 3/4 cups whole milk , or low-fat milk, or skim milk
- 8 tablespoons unsalted butter , cut into 8 pieces
- 2 cups unbleached all-purpose flour (10 ounces)
- 1 tablespoon granulated sugar
- 1 teaspoon table salt
- 1 1/2 teaspoons instant yeast
- 2 large eggs
- 1 teaspoon vanilla extract
Plain Roll Cookies
By Bettye
Cream shortening with sugar until light and fluffy
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs, beaten
- 1 T. vanilla
- 2 T. cream
- 3 1/2 cups flour
- 2 t. baking powder
- 1/2 t. salt
Pork Chops with Bacon-Sage Sauce
By Bettye
1. Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes
- 2 slices bacon, chopped
- 4 boneless center-cut pork chops 3/4 - 1 inch thick
- Salt and pepper
- 2 shallots, minced
- 1 T. finely chopped fresh sage
- 1 garlic clove, minced
- 3/4 cup low-sodium chicken broth
- 4 tsp. sherry vinegar
- 2 T. unsalted butter
Molasses Cookies
By Bettye
Cream sugar and shortening
- 3/4 cup shortening
- 1 cup sugar
- 1/4 cup dark molasses
- 1 egg
- 2 cups sifted flour
- 2 t. soda
- 1 t. cinnamon
- 1 t. cloves
- 1 t. ginger