Betty Lou's Best Bets

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Betty Lou’s Best Bets

For Betty Lou Ducey,

A wonderful woman who filled our hearts with love, and our stomachs with delicious food.

ContentsMain Course 4Breakfast Casserole 5Hamburger Barbeque (Sloppy Joes) 6Cheesy Chicken and Rice Casserole 7Chili 8Country Puff Pastries 9Crock Pot Beef Stroganoff 10Fried Chicken 11Italian Beef 12Meatloaf 13Gravy from Roast Beef Juices 14Gravy (Basic Milk Gravy) 15Chicken Gravy 16Pork Chop Bake 17Quiche Lorraine 18Salisbury Steak 19Spaghetti 20-21Stuffed Cabbage 21Swiss Steak 22Tuna Casserole 23Turkey Breast in Crock Pot 24Turkey Tetrazzini 24

Sides, Salads and Snacks 253 Bean Salad 263 Layer Jell-O Salad 27Apricot Jell-O Salad 27Baked Beans 28Broccoli Rice Casserole 29Candied Yams 30Cheeseball 31Deviled Eggs 32Basic Salad Dressing 33Garden Lettuce Dressing 34Hot German Potato Salad 35Pea Salad 36Potato Salad 37Petite Puffs 38Pineapple Delight 38“Escalloped” or Scalloped Potatoes 39Spinach Salad 40Strawberry Bavarian Jello 41Apple Salad, “Waldorf Salad” 42

Drinks 43Banana Slush Punch 44Fruit Punch 45Green Punch 46Iced Tea 47Orange Drink 47Punch 47Punch 48Punch 49

Sweets 507 Layer Bars (Holiday Cookie Bars) 51Applesauce Cookies 52Caramel Candy 53Cherry Cheesecake 54Coconut Walnut Cake 55Date Nut Bread 56Divinity 57Chocolate Drop (Turtle) Cookies 58Butter Frosting 597 Minute Frosting 60Granola 61Oatmeal Cake 62Oatmeal Sugar Cookies 63Peanut Butter Blossoms 63Orange Salad 64Pie Crust 65Apple Pie 66Cherry Pie 67Pecan Pie 68Pumpkin Pie 69Pineapple Upside Down Cake 70Pudding Dessert 71Pumpkin Bars 72Sugar Cookies 73Texas Sheet Cake 74Tollhouse Pie 75Turtle Candies 76Zucchini Bread 77

No matter where our family moved while growing up, we knew we were home with the sight of our grandma’s avocado green cabinets, a candy dish hiding chocolate stars, a refrigerator filled with neatly labeled leftovers and my grandma asking at all hours, “Are you hungry? I can make you something to eat.” Her warmth and undying kindness radiated to all around her. A wonderful cook, she knew how to make delicious food that could feed huge crowds at the church hall or a late night snack with just you and her.

To keep the memory of our grandma alive, we compiled this cookbook of the family’s favorite recipes she made with such love and care. The handwritten recipe cards within illustrate her presence in the kitchen through personalized notes, weathered food stains, and her beautiful penmanship.

Betty Lou Ducey died on January 23rd, 2009 and is sorely missed by all. With these recipes, we can continue the many traditions she had in her home. She’ll be with us in spirit with every home-cooked meal.

- Sharon and Carl Jamilkowski

Breakfast Casserole

Cut crusts off bread, and line the bread slices in the bottom of a greased 9x12- inch baking pan. Top with grated cheese, minced onion, chopped broccoli and ham.In a fairly big bowl, combine eggs, milk, salt and dry mustard; beat with a small hand mixer. Pour egg mixture over dry ingredients in baking pan. Cover and chill overnight. Bake uncovered at 350 Degrees for about 1 hour (maybe a little longer). Allow to stand 10 minutes to “set” before serving. Cut into squares. Usually makes 15 squares.

12 slices white bread12 oz. Sharp Cheddar cheese (grated)1 (10oz.) pkg, frozen chopped broccoli (cooked and drained)

2 cups cooked, cubed ham3 spring onions, minced8 eggs, beaten3 1/2 cups milk1/2 tsp. salt1/2 tsp. dry mustard

This makes an easy company breakfast, with all the work being done the night before. I usually use a metal baking dish.

54 Main Course Main Course

Cheesy Chicken and Rice Casserole

1. Stir first 6 ingredients, put in gre

ased shallow bak-

ing dish2. Top with chicken

(season as desired), cover

3. Bake at 375 Degrees for 50 minutes,

or until chicken

and rice are done.

4. Top with cheese, let casserole stan

d till melted

5. Stir rice before serving

1 can cream of chicken soup

1 1/3 cup water

3/4 cup uncooked long-grain

white rice

1/2 tsp. onion powder

1/4 tsp. black pepper

2 cups frozen mixed vegeta-

bles4 skinless chicken

breast

halves1/2 cup shredded ch

eddar

cheese


Country Puff Pastries (cont)Roll each sheet of pastry into a 12 inch square. Cut pastry dough into 4 inch squares. Place 1 tablespoon of the filling mixture in the center of each pastry square. Make an egg wash by beating together the egg and water. Brush the edges of the pastry with the egg wash, then fold each square, bottom left to top right corner, form-ing a triangle. Press down each with the tines of a fork to seal the edges. If you don’t plan to bake pastries immediately, wrap tightly and refrigerate up to 3 days or freeze.When ready to bake, place them on a cookie sheet lined with parchment paper and bake in a pre-heated 350 degree oven for 15 minutes (slightly longer if pastries have been frozen, there is no need to thaw pastries first).

Country Puff Pastries (27 pastries)

3 sheets frozen puff pas-

try (1 1/2 boxes of com-

mercially prepared pastry

available in most super-

markets)1 cup grated Swiss Cheese

2 tablespoon grated Parme-

san cheese1/3 cup slivered country

ham1/3 cup Canadian bacon,

chopped3 hard boiled eggs, chopped

3 tablespoons heavy cream

Black pepper to taste

1 egg1 teaspoon water

If using commercial puff pastry, thaw dough according

to directions on package. Meanwhile, mix together the

cheeses, ham, bacon, hard boiled egg, heavy cream and

pepper.


One of my favorite menus is-Spaghetti-Corn-Apple Salad or Apple Sauce-Bread & Butter-Instant Chocolate Pudding topped with Cool-Whip

Usually can cook this supper in 30-40 minutes2120 Main Course Main Course

Turkey Tetrazzin

i (Serves 6- 8 p

eople)

1. Break spaghet

ti in approximat

ely 3 inch piece

s.

2. Boil 10 minut

es. Drain.

3. Place in big

bowl. Add and mi

x in: Turkey, gr

een

pepper, onion, m

ushroom soup, br

oth (can be made

with

bouillon), salt,

pepper and one

cup cheese.

4. Pour into gre

ased 8 1/2 x 11

1/2 oblong Pyrex

dish.

5. Cover with re

maining cheese.

6. Bake at 350 D

egrees for 30 mi

nutes or until c

heese is

melted

1 1/4 cup raw sp

aghetti

2 cups diced tur

key (or

chicken)

1/4 cups green p

epper,

chopped

1 small onion, d

iced

1 can cream of m

ushroom

soup (undiluted)

1/2 cup chicken

broth

1/2 tsp salt and

pepper to

taste

1 3/4 cup grated

sharp

cheddar cheese

This is a great w

ay to use

up leftover turk

ey, after a

holiday dinner.

2524 Main Course Sides, Salads, Snacks

Apricot Jell-O Salad

1 large can apricots1 medium can chunk pineapple2 pkg. orange Jell-O2 cups hot water1 cup mini marshmallowsTopping:1/2 cup sugar3 Tbsp. flour1 egg, beaten1/2 cup apricot juice1 cup whipped cream

Pinch of salt1 Tbsp. butter1/2 cup chopped nuts (gar-nish)

1. Dissolve 2 packages of Orange Jell-O in 2 cups hot

water2. Drain fruit and add water

for 2 cups liquid.

3. Add to Jell-O.

4. Chop up apricots and add with pineapple to Jell-O.

5. Add marshmallows.

6. Stir and refrigerate until almost firm. (Reserve 1/2

cup apricot juice.)

7. In thick pan, or top of double boiler, combine sugar

and flour.8. Blend in egg.

9. Add apricot juice.

10. Cook until thick.

11. Add butter and whipped cream

12. Spread on top of firm Jell-O.

13. Top with chopped nuts for a garnish and refrigerate.

3 Layer Jell-O Salad

1. Mix up 1 package of Lime Jell-O (a

s directed on

package) and add 1 medium can of chill

ed crushed pineap-

ple. Set till firm.

2. Whip 1/2 pint of whipping cream (no

t too thick) and

blend in 1 medium package of cream che

ese. Spread on top

of Jell-O. Put in refrigerator and set

well before adding

next layer of Jell-O.

3. When first 2 layers are well set, ad

d 2 packages of

strawberry Jell-O (as directed on pack

age) which has been

mixed up and allowed to cool.

4. Put in refrigerator and allow to se

t.

1 package Lime Jell-O

1 can (medium) of chilled

crushed pineapple

1/2 pint whipping cream

1 medium package of cream

cheese2 packages Strawber

ry Jell-O

2726 Sides, Salads, Snacks Sides, Salads, Snacks

Cheeseball

1. In a big bowl, blend wi

th hand mixer, Cream Chees

e,

Sour Cream and Miracle Whi

p.

2. Add in Sharp Cheddar Ch

eese, Green Onions, Garlic

,

and Garlic Salt.

3. Mix thoroughly

4. Spoon on a small plate

in a mound. Shape into a b

all.

(if you use your hands, it

will be messy)

5. Press Dried Beef over

mound.

6. Chill. After about 2 ho

urs, shape into a better b

all.

(It will be firmer) Best if

chilled overnight.

1 pkg. cream cheese (8 oz.

),

softened

1/2 cup sour cream

1/2 cup Miracle Whip

1/2 lb. Sharp Cheddar

Cheese, shredded (1 pkg.)

3 Green Onions, minced

2 Garlic Cloves, minced

1/4 tsp. Garlic Salt

1/2 pkg. Dried Beef (mince

d)

(or Chopped Nuts)


In the 50s and e

arly 60s I made

homemade salad d

ressings to top

the leaf lettuce

and fresh tomat

oes

from our garden

. These were simil

ar

to Monical’s hous

e dressing and

Kraft’s Western D

ressing. I switche

d

to those in the

70s.


Pea Salad

1. Put peas and all choppe

d ingredients in a large b

owl.

(No need to thaw peas)

2. Mix dressing together (

sour cream, ranch dressing

and

sugar)3. Pour dress

ing over peas and chopped

ingredients.

4. Toss well. Chill to ble

nd flavors.

Note: For Nutritional punc

h add finely chopped caulifl

ower

and broccoli, too.

1 (16 oz.) pkg. frozen pe

as

1 cup diced celery

3 diced green onions

1/4 cup bacon bits (or cru

m-

bled cooked, real bacon)

1 cup shredded Cheddar

cheese

1 cup chopped cashews (op-

tional)

1/2 cup sour cream

1/2 cup ranch salad dressi

ng

1 tsp. sugar


Pineapple Delight - 9x13 pan, se

rves 12

1. 2/3 box of Vanilla Wafers- cr

ush the wafers with a

rolling pin between two sheets o

f waxed paper. Pour about

half into the bottom of a butter

ed 9x13 pan.

2. In a double boiler – 1 cup of

milk, scalding and 1

small package of marshmallows (l

arge or miniature) Heat

these together, stirring frequen

tly until all marshmal-

lows are melted and the mixture

is blended. Remove from

heat and cool (about 15 minutes)

.

3. Add to cooled marshmallow mix

ture, 1 cup of whipped

cream – whipped (or Cool Whip) a

nd 1 medium can crushed

pineapple (partially drained). S

tir until well mixed.

Pour over vanilla wafer crumbs

in pan.

4. Sprinkle the other half of th

e vanilla wafer crumbs

over marshmallow layer. Top with

halves of maraschino

cherries as decorations (about 6

to 8 cherries). Chill

in refrigerator a couple of hour

s before serving.


Apple Salad, “Waldorf Sala

d” (serves 6)

In a mixing/serving dish

3 apples, cored and choppe

d (unpeeled if nice skins)

1 banana, sliced

To prevent browning, add 1

T. lemon juice and toss (

op-

tional).

Add in1 cup miniatu

re marshmallows

1 cup of green or red seed

less grapes, sliced in hal

f

½ cup of celery, sliced an

d chopped

½ cup of raisins

½ cup of chopped nuts (wal

nuts or pecans)

½ cup of Miracle Whip sala

d dressing

Mix well and serve.

If you don’t have all of the ingredients on hand, use just apples, banana, miniature marshmallows and Miracle Whip. 4342 Sides, Salads, Snacks Drinks

4544 Drinks Drinks

Orange Drink

Mix equal parts Orange Kool-aid mix

and TANG.

4746 Drinks Drinks

4948 Drinks Drinks

7 Layer Bars (Holiday Cook

ie Bars)

1 stick oleo or margarine

1 1/2 cup graham cracker

crumbs

1 cup chopped nuts (pecans

or walnuts)

1 pkg. semi-sweet chocolat

e

chips

1 1/3 cup flaked coconut (1

can)1 1/3 cup swe

etened con-

densed milk (1 can)

1 cup butterscotch chips

(optional)

7 Layer Bars (cont.)

1. Pour melted margarine into 9x13x2 inch pan.

2. Tilt (pan) to cover bottom evenly.

3. Sprinkle on cracker crumbs.

4. Layer on the ingredients in this order: nuts, choco-

late chips (butterscotch chips, if desired), and coconut.

5. Drizzle on the thick condensed milk on top, by pour-

ing out in a small stream back and forth until almost all

the area is covered.6. Bake at 350 Degrees for 25 minutes or until lightly

brown on top.7. Cool completely before cutting into bars.

I did not like butterscotch so I always made holiday cookie bars sans butterscotch chips.5150 Sweets Sweets

Applesauce Cookies

1 cup sugar

1/2 cup shortening

1 egg (beaten)

1 cup applesauce

2 cups flour

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1/2 tsp. salt

1 cup raisins

1 tsp. vanilla

Nuts, if desired

1. Cream shortening and su

gar.

2. Add egg and applesauce

in which the soda has been

dissolved.

3. Sift spices and flour an

d add to mixture.

4. Add vanilla and raisins

.

5. Add nuts, if desired.

6. Drop from spoon on to g

reased cookie sheet.

7. Bake at 350 Degrees for

10 to 15 minutes or until

brown. This is a soft cook

ie.

5352 Sweets Sweets

Cherry Cheesecake

18 Graham crackers

1/2 cup melted butter

1/2 cup sugar (for crust)

1/2 cup sugar (for filling)

1 large pkg. cream cheese,

softened

1 tsp. vanilla

1 can cherry pie filling

1. In a 9x12x2” pan, mix t

ogether sugar, melted butt

er

and crushed graham cracker

s. Pat into pan.

2. Cream together cream ch

eese, sugar, vanilla.

3. Pour over crust.

4. Bake at 350 Degrees for

30 minutes.

5. Let cool 15 minutes and

spread 1 can of cherry pi

e

filling over top.

6. Serve with whipped crea

m.

5554 Sweets Sweets

5756 Sweets Sweets

Butter Frosting

1/3 cup soft Oleo, Butter or Margarine3 cups sifted powdered sugar3 tbsp. milk or cream1 1/2 tsp. vanilla

1. Put into medium butter. 2. Mix in gradually with spoon about 1/2 cup of sugar at a time.3. Beat until smooth and creamy each time.CHOCOLATE BUTTER FROSTING- Follow directions above using only 2 1/2 cup sifted powdered sugar. Sift 1/2 cup cocoa into the powdered sugar.

5958 Sweets Sweets

7 Minute Frosting

Put in the top part of a d

ouble boiler

2 unbeaten egg whites

1 ½ cup white sugar

Few grains of salt

1/3 cup cold water

2 teaspoons Karo Light cor

n

syrup

1. Beat with rotary egg be

ater at medium speed about

1

minute or until well mixed

.

2. Place over boiling wate

r. Cook and beat for 7 mi

n-

utes or until frosting wil

l stand in stiff peaks whe

n

the beater is pulled out.

Scrape frosting with spoon

or

rubber scraper from side a

nd bottom of pan now and t

hen.

Remove from boiling water.

3. Add 1 teaspoon vanilla

extract.

4. Beat about 1 minute or

until thick enough to spre

ad.

5. Coconut Frosting: Foll

ow directions for 7 minute

frosting. Spread on cake,

then at once sprinkle with

1.5

cups shredded coconut.

6160 Sweets Sweets

Oatmeal Sugar Cookies

1 cup sugar

1 cup oats

1 cup shortening(or 1/2 bu

t-

ter or margarine softened)

1/2 cup raisins

2 egg

1 tsp. vanilla

1 3/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1. Cream sugar, shortening

, eggs and vanilla thoroug

hly.

2. Mix remaining ingredien

ts.

3. Refrigerate 4 to 5 hour

s (or overnight)

4. Heat oven to 375 Degree

s.

5. Shape dough by rounded

teaspoonful into balls.

6. Place on un-greased coo

kie sheet and flatten with

greased bottom of glass di

pped in sugar.

7. Bake 10 minutes. Makes

4 1/2 dozen.

(From Sharon Gallivan)

Peanut Butter Blossoms (cont.)

9. Remove from oven and place solid mi

lk chocolate can-

dy kiss on top of each cookie pressing

down so that the

cookie cracks around the edges.

10. Return to oven for 2-5 minutes lon

ger.

Peanut Butter Blossoms

1 3/4 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup shortening

1/2 cup peanut butter

1/2 cup sugar

1/2 cup firmly packed brown

sugar1 egg2 Tbsp. milk

1 tsp. vanilla

1 bag of Candy Kisses

1. Mix together flour, baki

ng soda and salt.

2. Cream together shorteni

ng and peanut butter.

3. Gradually add in sugar

and brown sugar. Cream wel

l.

4. Add in egg, milk and va

nilla. Beat well.

5. Blend in dry ingredient

s gradually. Mix thoroughl

y.

6. Shape by rounded teaspo

onful into balls.

7. Roll in sugar; place on

un-greased cookie sheet.

8. Bake at 375 Degree for

8 minutes.

6362 Sweets Sweets

Pie Crust

Heat oven to 425 Degrees

2 cups all purpose flour

1 tsp salt

3/4 cups Crisco shortening

4 or 5 Tbsp. COLD (ice) wa

-

ter

Measure flour and salt into

bowl. Cut in shortening t

hor-

oughly with pastry blender

or fork until mixture loo

ks

like small peas mixed with

cornmeal. Sprinkle with i

ce

water, one tablespoon at a

time, toss lightly with f

ork.

When all the water has bee

n added, work dough into a

ball. For a double crust p

ie, break larger ball into

2

equal size balls. Press in

to a flat circle with smoot

h

edges. On a lightly floured

board or pastry cloth, ro

ll

bottom crust to a circle 1

/8 inch thick and 1 ½ inch

es

larger than inverted pie p

an. Pick up gently and eas

e

into pie pan (folding in h

alf helps), be careful not

to

stretch dough. Trim ½ inch

beyond the edge of the pi

e

plate.

6564 Sweets Sweets

Apple Pie (cont.)

Cut some slits in crust for steam to release, use pastry

brush to lightly paint the top crust with the 2 Table-

spoons of milk and while still wet, sprinkle with the

¼ cup of sugar. (This milk/sugar topping was Grandma’s

special touch that is not found in cookbooks). Cover edge

with 2 to 3 inch strip of aluminum foil to prevent exces-

sive browning; Remove foil during the last 15 minutes of

baking.

BAKE in a 425 degree oven for 40 to 50 minutes or un-

til the crust is brown and juice begins to bubble through

slits in crust.

Apple Pie

¾ cup sugar

¼ cup all-purpose flour

½ teaspoon nutmeg

½ to ¾ teaspoon cinnamon

Dash salt

6 cups thinly sliced pared

apples (6 to 10 apples de-

pending on size). Tart &

crisp varieties work best.

2 Tablespoons BUTTER or Ma

r-

garine

2 Tablespoons milk

1/4 cup sugar

Stir together sugar, flour,

nutmeg, cinnamon and salt

;

mix with apples . Turn fill

ing into pastry lined pie

pan;

dot with 2 Tablespoons but

ter. Cover with top crust,

fold

top edge under bottom crus

t and seal. Flute edges in

to

the familiar zig-zag patte

rn by pressing dough with

fore-

finger against wedge made o

f finger and thumb of the o

ther

hand.

Cherry Pie

3 cups pitted fresh ripe

tart red cherries

1 cup sugar

1/2 tsp. almond extract

Dash of salt

2 Tbsp. butter

1/4 cup all purpose flour O

R

2 Tbsp quick cooking tapi-

oca

Prepare pastry for 8 inch

double crust pie, line 8 i

nch

pie pan with lower crust p

astry. Combine 3 cups pitt

ed

fresh ripe tart red cherri

es, 1 cup sugar, ¼ cup all

-

purpose flour OR 2 Tablespo

ons quick-cooking tapioca,

½

teaspoon almond extract, a

nd dash salt. Turn filling

into

pastry lined plate, dot wi

th 2 Tablespoons butter. A

dd

lattice strips for the top

crust; seal. Bake in hot

(400

degree) oven for 50 to 55

minutes.

6766 Sweets Sweets

Pecan Pie

3 Eggs

1 cup dark Karo syrup

1 cup pecans

1/2 cup sugar

1/8 tsp. salt

1 tsp. vanilla

1 unbaked pie shell

1. Beat 3 eggs slightly.

2. Add syrup, nuts, sugar,

salt and vanilla.

3. Mix well.

4. Pour into unbaked pie s

hell and bake for 1 hour a

t

350 Degrees.

5. Serve with whipped crea

m.

6968 Sweets Sweets

Pudding Dessert (12 servin

gs)

Preheat oven to 350 Degree

s

1st layer - Mix together 1

cup flour, 3 Tbsp. sugar,

1/2

cup melted butter or marga

rine and 1/2 cup chopped p

ecans

or walnuts. Press into a 9

X 13 inch pan and bake at

350

degrees for 15 minutes. Co

ol before adding 2nd layer

.

2nd layer - Beat together

8 oz. (1 pkg) cream cheese

, 1

cup Cool Whip and 1 cup po

wdered sugar and spread ov

er

1st layer. Chill for 15 mi

nutes in refrigerator.

3rd layer - 2 small boxes

of instant pudding (usuall

y

chocolate but can do Lemon

or Vanilla) and 2 1/2 cup

milk. Beat together accord

ing to package instruction

s un-

til thick. Spread over 2n

d layer.

4th layer - Spread with th

e remaining Cool Whip, and

sprinkle with some chopped

nuts. Chill overnight.

7170 Sweets Sweets

Can put batter in one 9x13 and one 8x8 pan - keep one, give one away

7372 Sweets Sweets

7574 Sweets Sweets

7776 Sweets Sweets

78 Sweets

Betty Lou's Best Bets

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