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In this video, Betty demonstrates how to make one of her favorite breads, Green Chile Cornbread. The recipe uses cornmeal mix, eggs, cream-style corn, chopped green chiles, Cheddar cheese, yogurt, and milk. It is baked in a casserole dish in the oven, and makes a lovely bread to accompany just about any meal. Ingredients: 2 eggs, well beaten (2) 8 ½-oz. packages corn muffin mix (I used jiffy mix.) 8 ¼-oz. can cream-style corn 4 ½-oz. can chopped green chiles, drained 1 cup shredded Cheddar cheese ½ cup plain yogurt ¼ cup milk cooking oil spray In a large mixing bowl, use an electric mixer to beat 2 eggs. Add (2) 8 ½-oz. packages corn muffin mix, an 8 ¼-oz. can cream-style corn, a 4 ½-oz. can chopped green chiles (drained), 1 cup shredded Cheddar cheese, ½ cup plain yogurt, and ¼ cup milk. Combine all ingredients, just until dry ingredients are moistened. Pour batter into a 13-inch by 9-inch by 2-inch baking pan that has been sprayed with cooking oil spray. Bake at 450 for 20 minutes, or until golden brown. You can test for doneness by placing a clean toothpick in the center, and it should come out clean. This cornbread is delicious served with fresh butter. I served my Green Chile Cornbread with my Top-Notch Taco Soup, which is posted in bettyskitchen. Enjoy!!! –Betty 
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In this video, Betty demonstrates her friend Lena’s very special Fettucini Pizza Casserole. With a fettucini base, and lots of mozzarella and Parmesan cheese, plus pizza sauce and pepperoni, we have a casserole that tastes like that “all-American” favorite: PIZZA! Ingredients: 6 oz. uncooked fettucini noodles, broken in half medium pot half-full of boiling water 4 oz. packaged sliced pepperoni 14 oz. jar pizza sauce 1 1/2 cups shredded mozzarella cheese 1/4 cup grated Parmesan cheese Fill a medium-sized pot halfway full of water, and bring it to a boil. Add 6 oz. fettucini noodles. Cook over low heat about 8 minutes, or until al dente (chewy, not mushy). Drain the noodles through a colander, and return them to their original pot. Stir in 14 oz. pizza sauce, 3/4 cup shredded mozzarella cheese (reserving the other 3/4 cup for topping), 1/4 cup grated Parmesan cheese, and 4 oz. pepperoni (which has been cut into halves with kitchen shears). Transfer to a 9-inch by 13-inch by 2-inch baking dish. Top with remaining 3/4 cup of mozzarella cheese. Bake in a 400 degree oven about 15 minutes, or until hot and bubbly. Serve with Italian bread and a green leafy salad. A filling and tasty (plus quick and easy) meal!!!
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In this video, Betty describes how to make an Exquisite Chefs Salad. This recipe uses the Baked Flour Tortilla Cups and the Homemade Russian Dressing from my two previous uploads, and it also include fresh, green shredded lettuce, ham strips, turkey strips, Swiss cheese, hard-boiled eggs, and Roma tomatoes. It is presented in exquisite style! Ingredients (Use the amount you need to make the number of salads you want): baked flour tortilla cups (Please see my Baked Flour Tortilla Cups for the recipe.) iceberg lettuce, washed, dried with paper towel, and shredded baked ham (can be slices from the deli or leftovers, then cut into strips about ¼ inch wide and 1 ½ inches long) oven roast turkey (can be slices from the deli or leftovers, then cut into strips about ¼ inch wide and 1 ½ inches long) shredded Swiss cheese hard-boiled eggs, cut in quarters, lengthwise Roma tomatoes, washed and dried with paper towel and cut in quarters or sixths, lengthwise, depending on the size Russian salad dressing (Please see my Homemade Russian Salad Dressing for the recipe—or use a bottled dressing of your choice.) On a serving plate, place desired amount of shredded lettuce at the center. On top of the lettuce, place 3 baked flour tortilla cups, with conical tips meeting and radiating out from the center. Fill one cup with desired amount of ham strips, another with desired amount of turkey strips, and the third with the desired amount of shredded Swiss cheese. Now, place 4 hard-boiled egg …
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In this video, Betty demonstrates how to make Chef Jasons Crazy Eight Can Soup. (Chef Jason is Chelseas brother-in-law.) The soup consists of a pound of browned ground beef and eight cans of common soups and vegetables. It is extremely tasty, and it makes a huge amount! You will find it very easy to make and also easy on your budget! It will warm your stomach and your heart as the days shorten with fall into full swing and winter on the way! (It can be refrigerated and taste even better the next day when re-heated!!!) Ingredients: 1 pound lean ground beef (3) 10.75 oz. cans minestrone soup (You may use Campbells soup, or another brand, if you prefer.) (2) 15 oz. cans Ranch Style beans (If you cant find these, substitute chili hot beans or pinto beans flavored with some chili powder and cumin.) 14.5 oz. can diced tomatoes (Jason recommends fire-roasted.) 10 oz. can Rotel diced tomatoes and green chiles (Any brand will do.) 15.25 oz. can whole kernel corn (This can be yellow, white, or yellow and white mixed.) In a deep skillet or Dutch oven, brown 1 pound ground beef. Pour off any excess grease. Add 3 cans minestrone soup, 2 cans Ranch Style beans, 1 can fire-roasted diced tomatoes, 1 can diced tomatoes and green chiles, and 1 can of whole kernel corn. Stir. Simmer over low heat for one-half hour (longer, if desired). Serve with cornsticks or saltine crackers and a glass of iced cider. Yum!!!
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In this video, Betty and her husband, Rick, have dinner out at Boone Tavern Restaurant in Berea, Kentucky. Boone Tavern Restaurant is owned and operated by Berea College. Berea College came into existence in 1855, the first coeducational and racially-integrated college in the Southern US Now it provides a tuition-free education to (mainly) impoverished Southern Appalachia, as well as students from about 60 other countries. Berea College currently has about 1500 students and still maintains a work-study program, allowing students to work at least 10 hours per week in lieu of paying tuition. For the past decade, Berea College has been ranked by US News and World Report as the #1 comprehensive university in the South. Before having dinner at Boone Tavern Restaurant, Rick and I stopped by a couple of arts and crafts stores to look at jewelry, pottery, and woodcrafts. Berea is considered to be the arts and crafts center of the state of Kentucky. Rick and I were lucky enough to catch Warren A. May in his woodworking shop. He specializes in the making of finely crafted dulcimers. Mr. May was kind enough to give us a little demonstration of dulcimer-playing for this video. If you are interested in his work, please visit his website, www.warrenamay.com. Inside the Boone Tavern Hotel lobby, we examined a photo gallery of famous past guests, and we also pointed out a copy of Richard T. Hougen’s first cookbook, Look No Further, which was published in 1958. Hougen was the director of …
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www.rhodesbread.com Try this ghoulishly tasty mummy pizza recipe, all your little spooks will love them!
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In this video, Betty and her husband, Rick, have dinner out at Boone Tavern Restaurant in Berea, Kentucky. Boone Tavern Restaurant is owned and operated by Berea College. Berea College came into existence in 1855, the first coeducational and racially-integrated college in the Southern US Now it provides a tuition-free education to (mainly) impoverished Southern Appalachia, as well as students from about 60 other countries. Berea College currently has about 1500 students and still maintains a work-study program, allowing students to work at least 10 hours per week in lieu of paying tuition. For the past decade, Berea College has been ranked by US News and World Report as the #1 comprehensive university in the South. Before having dinner at Boone Tavern Restaurant, Rick and I stopped by a couple of arts and crafts stores to look at jewelry, pottery, and woodcrafts. Berea is considered to be the arts and crafts center of the state of Kentucky. Rick and I were lucky enough to catch Warren A. May in his woodworking shop. He specializes in the making of finely crafted dulcimers. Mr. May was kind enough to give us a little demonstration of dulcimer-playing for this video. If you are interested in his work, please visit his website, www.warrenamay.com. Inside the Boone Tavern Hotel lobby, we examined a photo gallery of famous past guests, and we also pointed out a copy of Richard T. Hougen’s first cookbook, Look No Further, which was published in 1958. Hougen was the director of …
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In this video, Betty demonstrates how to make a pulled pork sandwich. Southern folks (like me) thrive on comfort food like this! Ingredients: 1.25 lb. cooked pork tenderloin (See “Betty’s Roast Pork Tenderloin and Gravy” recipe for instructions.) 1lb. 2 oz. bottle barbecue sauce (I used KC Masterpiece Original for this recipe.) 8 fresh whole wheat sandwich buns Trim any excess fat from the cooked pork tenderloin. With your hands, pull of chunks and strips of the pork. What you get is called “pulled pork.” Either make your own barbecue sauce or use a nice, bottled sauce, such as KC Masterpiece Original, and pour the sauce over the pulled pork. You may not need the full bottle, so go slowly at the end, stirring the mixture as you introduce the sauce. When it is to the consistency you like, spoon the whole mixture into an 8-inch by 11-inch Pyrex dish, lined with foil on the bottom, which can come up and cover the top, as well. When finished pouring the barbecue mixture into the foil-lined pan, spread it evenly along the bottom, and bring up the ends of the foil to cover the top. Place the Pyrex dish in the oven, which has been preheated to 400 degrees. Bake 20 minutes, and remove from the oven. Spoon the cooked barbecued pulled pork into a serving dish. Ladle a generous amount of pulled pork on top of a whole wheat sandwich half, and top it with the matching sandwich half. Serve while hot! It’ great!!! Menu suggestion: Serve Betty’s Southern Pulled Pork Sandwich with Betty’s …
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My Pasta Journey: Long Pasta Challenge – Spaghetti Recipe Challenge: #009 Spaghetti with Basil & Walnuts Come visit my cooking blog @ hk.myblog.yahoo.com or just simply SUBSCRIBE ME in Youtube & you’ll get interesting cooking tips & recipes from time to time! Bon Appétit!!:D
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