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Posts Tagged ‘Betty’s’

In this video, Betty demonstrates how to make a luscious Light Lemon Pie. I substituted low fat/low sugar substitutes for almost every ingredient in this pie, yet it tastes indulgent and scrumptious! This is a great dessert if you are watching fat/sugar/calories! Ingredients: 1 small package lemon-flavored gelatin (I used a small package of sugar-free Jello.) 1 1/2 tablespoons sugar (You may substitute an artificial sweetener in place of the sugar.) 1 cup boiling water 1/4 cup cold water 2 tablespoons lemon juice (You may use freshly-squeezed lemon juice or bottle lemon juice.) 6-oz to 8-oz. carton lemon-flavored yogurt (I used 6-oz. “lite” lemon yogurt.) 8-oz container frozen whipped topping, thawed (I used 8-oz. fat-free whipped topping; it is also avaiable in the sugar-free variety.) 1 to 2 teaspoons grated lemon rind 9-oz. graham cracker crust–10-inch diameter (I used a reduced-fat “ready-to-serve” graham cracker crust.) whipped topping, grated lemon rind, lemon slices, for garnish In a large mixing bowl, combine a small package of lemon-flavored Jello, 1 1/2 tablespoons sugar, and 1 cup boiling water. Stir for a few minutes, until the gelatin dissolves. Stir in 1/4 cup cold water and 2 tablespoons lemon juice. Chill about an hour, or until the mixture is the consistency of unbeaten egg whites. Fold 6-oz. to 8-oz. lemon yogurt, 8 oz. thawed whipped topping, and 1 to 2 teaspoons lemon rind into gelatin mixture. Pour into crust. Chill at least 3 hours, or until firmly …

In this video, Betty demonstrates how to make Spiced Buttercream Frosting, using some spices from “the spice island of the Caribbean,” Grenada. This is a wonderful version of buttercream frosting, with a little orange juice, ground cloves, and ground cinnamon added! You will love this special twist to an old favorite! Ingredients: 1 cup butter, softened to room temperature 3 cups confectioners sugar 1 tablespoon orange juice ¼ teaspoon ground cloves ½ teaspoon ground cinnamon Combine 1 cup butter with 3 cups confectioners sugar, creaming until light and fluffy. Add 1 tablespoon orange juice. Beat until spreading consistency. Beat in ¼ teaspoon ground cloves and ½ teaspoon ground cinnamon. This is a beautiful and delicious frosting for cakes, cupcakes, cookies, and fruit and nut breads. I will be uploading a Mothers Day cake tomorrow that is perfect for using this frosting! Much love, Betty 

In this video, Betty demonstrates how to make Classic Waldorf Salad. This salad was originally created in 1893 at the Waldorf Hotel (later to become the Waldorf-Astoria Hotel). The basics of this salad were apples, celery, and mayonnaise at the beginning. Later, English walnuts were added, and now there are many versions of Waldorf Salad. I add some lemon juice, sugar, salt, and whipped cream for a gorgeous, luscious salad or dessert. Ingredients: 2 cups diced red apples (I used red delicious apples.) 1 cup 1-inch julienne celery sticks 1/2 cup broken English walnuts 1/4 cup mayonnaise 1/2 teaspoon lemon juice 1 tablespoon sugar dash of salt 1/2 cup whipping cream, whipped Combine, 2 cups diced apple, 1 cup chopped celery, and 1/2 cup broken English walnuts in a nice serving bowl. In a medium-sized mixing bowl, blend 1/4 cup mayonnaise, 1/2 teaspoon lemon juice, 1 tablespoon sugar, and a dash of salt. Set aside. Whip 1/2 cup whipping cream. Fold into the mayonnaise mixture. Fold dressing into Waldorf Salad. You may use this as a salad or as a dessert. Just place a serving in a salad bowl or on a dessert dish. It’s lovely, and tasty! I hope you like this one!

In this video, Betty responds to a viewer request for a Guacamole dip recipe. This is a wonderful version of Guacamole–everyone’s party favorite! Ingredients: 2 Haas avocados, peeled and cut into chunks (I put the chunks in a bowl and sprinkle them with a little lemon juice to keep them from turning brown while I get everything else prepared.) juice of 1/2 lime 1/4 to 1/2 teaspoon salt (Start with 1/4 teaspoon and taste when dip is done. Increase salt to 1/2 teaspoon, if desired.) 1/2 small red onion, finely chopped 1 Roma tomato, chopped 2 tablespoons cilantro, snipped 1 large clove of roasted garlic, minced. (I saute my garlic in olive oil until softened after mincing.) 1 tablespoon sliced jalapeno peppers from a jar, finely diced dash of ground black pepper In a small bowl, combine 2 chunked avocados, 1/4 teaspoon salt, and the juice of 1/2 lime. Mash with a fork until blended. It can be a little lumpy. Add 1/2 chopped red onion, 1 chopped Roma tomato, 2 tablespoons snipped cilantro, 1 clove of minced, roasted garlic, 1 tablespoon chopped sliced jalapeno peppers, and a dash of black pepper. Blend all ingredients together with a spoon. When blended, pour the Guacamole dip into a serving dish, and serve with restaurant style tortilla chips. This will go in your recipe box, if you don’t already have a good recipe for Guacamole! Thanks for the request! Ole!!! –Betty

In this video, Betty demonstrates how to make her Hot Spiced Apple Cider. Its getting just the right time of year here in Kentucky when a nice, hot drink is appealing. This Hot Spiced Apple Cider is flavored with cinnamon, nutmeg, allspice, and cloves. You can make it with either apple cider or apple juice. Its great for children, too! Ingredients: 2 quarts apple cider (You may substitute apple juice, if you prefer.) ½ cup firmly packed light brown sugar 2 whole nutmegs 4 cinnamon sticks 16 whole cloves 16 whole allspice In a large saucepan, combine 2 quarts apple cider (or apple juice) and ½ cup brown sugar. Tie spices (2 whole nutmegs, 4 cinnamon sticks, 16 whole cloves, and 16 whole allspice) in a cheesecloth bag; crush with a mallet, and add to the saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove spice bag, and ladle Hot Spiced Apple Cider into mugs and serve. This Hot Spiced Apple Cider tastes great with Bettys Pumpkin Molasses Muffins, and the two make a perfect combination during fall, winter, and early spring! Cheers!

In this video, Betty demonstrates a Brown Sugar Glazed Ham recipe, dating back to her college days (in the ’60′s). Being a starving student, Betty almost always had breakfast, lunch, and dinner at the university cafeteria. One item that was served repeatedly was Glazed Ham. Betty (using her ever-analyzing food talents) created the following recipe as an imitation of the ham served in the cafeteria, and she has continued to make it throughout her 39 (almost 40!) years of marriage. Ingredients: 1 canned ham (I used Hormel brand, 5 pounds. You may use any brand, and reduce it to 3 pounds, if desired.) 1 cup brown sugar, firmly packed 2 tablespoons prepared mustard 1 teaspoon orange juice (You may use another flavor of juice or a juice drink.) Remove the canned ham from the container and place in a crock pot on low for 6 to 8 hours. You may need to cut it into two pieces to get it to fit in the crock pot. When you are ready to put your Brown Sugar Glazed Ham recipe together, remove the ham from the crock pot, and place it on a tray for slicing. Use a kitchen knife, slicer, or electric knife to slice the ham into equal pieces. You may decide to leave some of the ham unglazed for guests who prefer to skip the brown sugar flavor. In a small bowl, mix 1 cup of firmly packed brown sugar with 2 tablespoons of prepared mustard. Use about 1 teaspoon of orange juice to get them to combine. Now spread the tops and bottoms of your sliced ham and place them in an appropriately-sized …

In this video, Betty demonstrates how to make an Italian Sausage and Green Pepper Skillet–one of her husband’s favorite meals! Ingredients: 1 pound Italian sausage 1 medium onion, chopped 1 medium green bell pepper, chopped 4 medium cloves garlic, minced 14.5 oz. can of Italian-seasoned diced tomatoes 1 pound rigatoni pasta (You may use any type of pasta.) 1/2 tablespoon salt 1 tablespoon olive oil (Salt and olive oil are for cooking rigatoni.) 2 tablespoons fresh sweet basil, chopped (Use 2 teaspoons, if you are using dried sweet basil.) 1/4 cup fresh parsley, chopped (Use 2 teaspoons, if you are using dried.) 3/4 cup shredded Parmesan cheese (divided) 1/2 cup olive oil In a deep skillet, crumble 1 pound of Italian sausage, and cook over medium heat, stirring often, until sausage begins to brown. Add 1 medium chopped onion and 1 medium chopped green pepper. Cook until the onion is soft and clear. Spoon off any excess fat. Add 4 cloves of minced garlic, and cook for 1 minute. Now, add a14.5 oz can of Italian-seasoned diced tomatoes. Stir, until combined. Bring to a boil, reduce heat, and simmer for about 10 minutes. While your sausage mixture is simmering, cook 1 pound of rigatoni. (I place the rigatoni in boiling water, along with 1/2 tablespoon of salt and 1 tablespoon of olive oil, and cook it for about 10 minutes–until al dente.) Drain and set aside. In a large bowl, combine 1/4 cup chopped parsley, 2 tablespoons chopped sweet basil, 1/2 cup of shredded Parmesan …

In this video, Betty demonstrates how to make hearty and delicious Comforting Homemade Vegetable Beef Soup. It is slow cooked with steak cubes and tasty vegetables and spices. It is made in such a way as to make it the lowest fat version of soup that has meat in it. Ingredients: 2 pounds lean beef cubes, trimmed of fat (I used 1 pound of eye of round steak and 1 pound of top sirloin steak.) 1 to 2 tablespoons extra virgin olive oil 1 tablespoon salt 3 quarts (12 cups water) 3 cups tomato juice 2/3 of an 8-oz. can tomato sauce 3 bay leaves 1/2 teaspoon ground black pepper 1/2 tablespoon Worcestershire sauce 1 onion, chopped 3 cups mixed vegetables (I used a 16-oz. package of frozen vegetable soup starter. If you cannot find this, just use frozen mixed vegetables, or drained Veg-all, or freshly chopped vegetables of your choice.) 1 teaspoon chili powder 6 additional cups water saltine crackers, for serving (I used fat-free saltine crackers.) Chop 2 pounds of lean beef into cubes. (I prefer to use steak, because it is less fatty than stew meat.) Heat 1 to 2 tablespoons olive oil in a deep skillet. Brown the beef cubes in the oil, until there is no pink on the outside. Pour 3 quarts (12 cups) water into a large pot. Add 1 tablespoon of salt, and then add the browned beef cubes. Cook, uncovered, over low heat for about 3 hours. Most of the liquid will evaporate or be absorbed by the meat. (you might want to check the meat while it is cooking, to make sure it doesn’t boil dry …

In this video, Betty demonstrates how to make an American classic, Campbells Soups Green Bean Casserole. A delicious blend of mushroom soup and onion crisps over green beans, this version also has sharp Cheddar cheese and chopped red bell pepper. It is great for holiday meals! Ingredients: 10.75 oz. can condensed cream of mushroom soup ½ cup milk Dash ground black pepper 4 cups cooked cut green beans (I used two 15 oz. cans, drained) ¼ cup red bell pepper, chopped 1 1/3 cups French fried onions, divided (These come in a can, or you can make your own.) ¾ cup shredded sharp Cheddar cheese, divided In a large bowl, stir 10.75 oz. cream of mushroom soup, ½ cup milk, dash black pepper, 2 cans drained green beans, ¼ cup chopped red bell pepper, 2/3 cup French fried onions, and ½ cup Cheddar cheese. Bake at 350 degrees for 25 minutes, or until the bean mixture is hot and bubbling. In a small bowl, mix the remaining 2/3 cup of French fried onions and ¼ cup shredded Cheddar cheese. Sprinkle over the top of the casserole. Bake for 5 minutes, or until the topping is golden brown. Remove from the oven and serve immediately. This is a wonderful casserole, particularly for people who think they dont like vegetables! –Betty 

In this video, Betty demonstrates how to make Fried Green Tomatoes. Betty uses the 4 green tomatoes she purchased at the Farmers Market on Saturday, dipping them in buttermilk, dredging them with a zesty cornmeal mix, and frying them until golden brown. There’s nothing like the taste of Fried Green Tomatoes! Ingredients: 4 medium-sized green tomatoes, washed and sliced into ½-inch slices ¾ cup buttermilk ½ cup cornmeal mix ½ cup flour ½ tablespoon garlic powder ground red pepper, to taste (I used 1/8 teaspoon.) salt, to taste (I used freshly ground sea salt.) black pepper, to taste (I used freshly ground black pepper.) 4 tablespoon cooking oil (I used peanut oil.) hot cayenne pepper sauce (for serving) In a gallon-sized zip-lock bag, place ½ cup cornmeal mix, ½ cup flour, ½ tablespoon garlic powder, and 1/8 teaspoon ground red pepper. Close the bag and shake it, distributing the ingredients, and then set it aside. Pour ¾ cup buttermilk into a small bowl. Season with salt and pepper, to taste, and then set aside. Place an iron (or other) skillet over medium heat, and add 4 tablespoons of cooking oil. When the oil is hot (not smoking), quickly prepare your green tomato slices for frying. For each slice, dip it first into the seasoned buttermilk, then into the spiced cornmeal mixture, coating generously, and then place it into the hot oil in the skillet. Continue until the skillet is full (single layer), or you have used all of your green tomato slices. Now fry the coated …