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Aug 5, 2013 12:16 PM

'Fess up if you use a recipe from an "oft ridiculed" souce!

Like Aunt Sandy, Guy Fieri, etc...
I'm not sure if I do, but it's likely something in my rotation is based on something like this as a holdover from my early cooking days.
Please share if you do :)

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  1. ugh- I'll make the velveeta/rotel dip for parties. I DONT LIKE TO ADMIT THIS BUT IT IS SO DELICIOUS!

    2 Replies
    1. re: carlee134

      Yup, it's a crowd favorite around here as well and even though my stomach hates it I can't resist it and always suffer the consequences.

      1. re: carlee134

        No shame in the Ro-tel dip. Never knew it before I got to Texas but I have made up for that in the last 20+ years.

      2. I know that people love to hate her, but I actually like a few of Rachel Ray's recipes.

        1. From Peg Bracken's I Hate to Cook Book, chocolate mousse made in the blender by combining egg yolks, melted chocolate and brandy--and then while it is running pour in hot cream until the racket stops. Serve cold in tiny cups.

          3 Replies
          1. re: escondido123

            I learned to cook in part from that book and still have my well used copy. My Godmother gave it me at age 6. However I have no memory of that recipe-probably due to the brandy, LOL!

            I have no prejudices when it comes to recipes. I have made great ones and bad ones from any number if chefs/cookbooks/websites.

            1. re: escondido123

              From the same book, Pedro's Special. A childhood favorite that my mom made in the 60's and 70's and I still do today.

              1. re: escondido123

                From that (hilarious) book, one of my crowd-pleasers: "French Beef Casserole" - I think the dried tarragon makes if "French." Yum!

              2. Don't know if this qualifies, but my porkapalooza recipe for slow-roasted pork shoulder pretty much comes from this website (with my own addition of toasted fennel seeds and more cayenne, and I serve it whole):


                I don't even know how I came across the recipe, but the website was ridiculed by some of my >cough, cough< CH friends for also pimping desserts made from cake mix, etc.

                I've made this several times, with the above mentioned deviations (deviant that I am), and everyone LOVES it. In fact, I'm lucky when we have leftovers. 7 people recently managed to gobble up a 9 lb. shoulder.

                3 Replies
                1. re: linguafood

                  I like the detailed photographs. Good website for a beginning cook. I particularly enjoyed the picture of the pork w/ bone circled and marked.

                  1. re: linguafood

                    I have absolutely no qualms about using a doctored up cake mix. It turns out quite good, better than most recipes I have tackled from scratch. Folks always eat the whole thing, so what's not to love? Also, there are so many variations when starting out with a cake mix.

                    1. re: cstout

                      Wasn't pineapple upside down dace invented for canned pineapple and yellow cake mix?

                  2. I make the peaches and cream (or strawberries and cream pie) from the old Betty Crocker cookbook. Very simple, and quite delicious.

                    16 Replies
                    1. re: dkenworthy

                      Who could ridicule Betty Crocker?!?! They're messing with my childhood if they do!

                      1. re: Cachetes

                        Seriously. Seeing the old Betty Crocker binder mentioned THREE times in this thread depresses me. I can't imagine why someone would ridicule it. It provides straight forward, foundational recipes with real ingredients and traditional (in terms of American home cookery) preparations. I have recommended it several times when I've been asked for examples of good starter cookbooks. Guess I've opened myself up to ridicule in doing so, but so be it. It's a fixture on my kitchen shelf, and I intend to keep it there!

                        1. re: charmedgirl

                          Thank you defenders of Betty - I also grew up with the binder and learned to bake from it - cakes made with butter, sugar & flour, with photos to show you creaming stages etc. No mention of cake mixes that I can recall!

                        2. re: Cachetes

                          I still have mom's Betty Crocker. Those olive cheese puffs are still a mega-favorite (p. 286).

                          1. re: DuchessNukem

                            I have no Betty Crocker to comfort me, please share the olive puffs recipe.

                            1. re: cstout

                              I checked with Aunt Betty, she said you're okay to have the recipe. ;)


                              I add cayenne and garlic powder. Can substitute Swiss, pepper jack, etc.

                              1. re: DuchessNukem

                                I make a version of these too - they are probably the most popular and requested appetizer I have ever made.

                                1. re: DuchessNukem

                                  Had no idea there is a website for Betty Crocker. Thank you very much. These cheese puffs have popped up (pardon the pun) at various & sundry teas, baby showers & parties over the years, but have never latched on to the recipe. Am so glad to be able to make my own now.

                              2. re: DuchessNukem

                                I have never heard of these, but will definitely try them. The dough is very similar to my mom's cheese straw recipe (only hers has ton of cayenne in it). I think it counts as legitimate food! Can't go wrong with salty olives and sharp cheese!

                              3. re: Cachetes

                                I think a lot of people view Betty Crocker as "old fashioned". Then there's the ones who have never actually cooked from the book, but instead know the "packaged food" side of Betty Crocker....cake mixes and the like.

                                I know whenever I need a basic recipe for something (especially for baked goods), my red Betty Crocker book is one of my first resources I look at.

                                1. re: juliejulez

                                  Exactly. My sister inherited my mother's old copy, full of notes and notecards, etc. We still go back to it for those tried and true recipes, especially for cookies and cakes.

                                  1. re: Cachetes

                                    Yup, someday I'll get "the binder" from my mom. Even now, often when I ask her about a recipe she made when I was a kid, she says "oh it was from the red Betty Crocker". Most recently it was her whole wheat waffles that I loved growing up.

                                    1. re: Isolda

                                      My mom's was "the binder", I'm guessing she got it either in the early 70s after college or in 1975 when she got married. The one I have is this one:

                                      Edit to add: This is the one my mom has, looks like it's from the late 70s:

                                      Another side note, how cute is this one? I might need to bid on it...

                                      1. re: juliejulez

                                        Cool links!

                                        You sent me on a search, and this is the one my Mom had (that my sister now has):


                                        She got married in 1963, so it makes sense.

                                  2. re: Cachetes

                                    Wow, I haven't thought about Betty Crocker in years. I wonder if my mom still has her copy? All the raves here made me go look at it on Amazon and I saw quite a few recipes that sounded great. I think I'll have to pick up a copy.