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Betty’s Version of Cheesy Peas

Velveeta Cheese

Image via Wikipedia

In this video, Betty demonstrates how to make her version of Cheesy Peas. This recipe was inspired by our recent trip to Michael’s Restaurant in Ravenna, Kentucky. I have made almost every item that we found on the salad/buffet bar in bettyskitchen. I also have Blakemore peas in bettyskitchen, which is a vegetable side dish that is a little more elaborate than this simple version of Cheesy Peas, and you may prefer it.

Ingredients:

12-oz. package frozen green peas
8-oz. package Velveeta cheese product, cut into cubes
2-oz. jar sliced pimientos, undrained

Steam a 12-oz. package of frozen green peas, until they are crisp-tender. (They should retain their bright green color. If you don’t have a steamer, you may boil the peas until crisp-tender and then drain.) While the peas are being steamed, prepare your cheese sauce. In the top of a double boiler, place 8 ounces of Velveeta cheese, cut in cubes. Add a 2-ounce jar of undrained sliced pimientos. Stir continuously, until cheese is melted. Do not overheat. By the time the cheese sauce is melted, the peas will probably be steamed to the appropriate degree of doneness. Combine the peas and the cheese sauce. Stir thoroughly and pour your Cheesy Peas into a nice serving bowl. This makes a great side dish that goes with just about anything! I hope you enjoy the recipe! Love, Betty 

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Betty’s Version of Rebecca Ruth Bourbon Balls Recipe

In this video, Betty demonstrates how to make her version of Rebecca Ruth Bourbon Balls. Rebecca Ruth is a candy-making company in Kentucky, and they are well-known for their delicious bourbon balls. You can buy their products on the internet at rebeccaruth (dot) com, but you can also make similar, inexpensive bourbon balls at home from this recipe.

Ingredients:

1 pound box confectioner’s sugar
½ cup butter, melted
½ cup bourbon whisky
6-oz. semisweet chocolate chips
pecan halves for topping

In a large bowl, combine 1 pound of confectioner’s sugar, ½ cup melted butter, and ½ cup bourbon whisky. Stir until smooth. Refrigerate for about ½ hour, until workable with hands. With your hands, pinch off about a rounded teaspoonful of cold mixture and roll it into a ball. The ball can be up to 1-inch in diameter, but you should make all balls approximately the same size. Place the ball on a waxed paper lined pan, and continue making the balls until all of the mixture is used. Place the pan in the refrigerator or freezer, until balls are very cold, but not frozen. Melt 6-oz. semisweet chocolate chips in the top of a double boiler. (You may add ½-oz. paraffin to the chocolate, if desired.) When the chocolate is melted and the bourbon balls are cold and firm, use a toothpick to dip each ball into the melted chocolate. Swirl it around to completely cover the ball, and then remove it quickly and place it back on the waxed paper lined pan. Immediately place a pecan half on top of the chocolate dipped bourbon ball and press to set. Continue dipping until all bourbon balls are completed. You may leave the pecan off half of the bourbon ball for people who do not care for pecans. These are really delicious for a party or for a late-night snack. You may keep them at room temperature on serving day, but you should store them in the refrigerator or freezer for long-term storage. You can also place these in a decorative tin for Valentine’s Day gift! We love them and hope you will, too! –Betty 

 

 
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Posted by on March 9, 2011 in Betty's Kitchen

 

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Betty’s Kentucky “Caviar” Recipe

In this video, Betty demonstrates how to make Kentucky “Caviar.” This is a relish made of a variety of vegetables that has a taste similar to caviar.

Ingredients:

15.8-oz. can black-eyed peas, rinsed and drained
15.5-oz. can white hominy, drained
½ cup fresh curly parsley, chopped
½ cup fresh cilantro, chopped
4 green onions, thinly sliced
1 medium to large tomato, chopped
1 small red bell pepper, seeded and chopped
2 cloves garlic, minced
1/2 of a 16-oz. bottle Italian dressing (You may use the entire bottle, if desired.)

In a large bowl, stir together a 15.8-oz. can of drained and rinsed black-eyed peas, a 15.5-oz. can of drained white hominy, ½ cup fresh chopped parsley, ½ cup fresh chopped cilantro, 4 sliced green onions, a chopped tomato, a chopped red bell pepper, 2 cloves of minced garlic and ½ of a 16-oz. bottle of Italian dressing (or more). Cover with plastic wrap and refrigerate for at least 8 hours to let flavors mingle. To serve, either drain off the excess Italian dressing, or use a slotted spoon to spoon your Kentucky Caviar into serving dishes. This is a terrific relish to serve as an appetizer with crackers or tortilla chips. It is great for parties, such as Super Bowl and other sports events parties, too. It is quick and easy to prepare, and it is very healthy—also a treat for vegetarians! Enjoy! –Betty 

 
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Posted by on March 9, 2011 in Betty's Kitchen, Seafood

 

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