Betty Feezor Recipes!

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My favorite meat loaf...

1 1/2 lbs ground beef
1 1/2 cups dry bread crumbs
1/2 cup finely chopped onions
2 Tbsp chopped green peppers
2 tsp salt
1 crushed bay leaf
dash thyme
2 beaten eggs
1- 8 oz can tomato sauce
Combine first seven ingredients well " I pull the stem out of the bay leaf and pulverize it before adding."
Add egg and tomato sauce, shape as desired and bake 1 1/2 hours at 350.
" I top with catsup, or a sweet and sour glaze"

Ask Robert and Fred if its good!!
 
Hamburger Casserole.

Bettys note.." This one just melts in your mouth" And it does!!

1 lb ground beef
1 tsp salt
1/4 tsp pepper
1 med onion chopped
2- 8oz cans tomato sauce
1- 5oz pkg thin noodles
2 cups sour cream
1/2 cup shredded cheddar cheese
Brown beef, add salt pepper onion and tomato sauce,cover and simmer 30 minutes,cook and drain noodles, place half of meat mixture in bottom of a greased casserole,place half of noodles over meat, then one cup sour cream, repeat, spread with cheese, bake 30 minutes at 350, or until brown and bubbly..Wonderful.
 
Hans - I am going to make BOTH of these recipes...we're still talkin' 'bout that speghetti sauce.

James Beard said that "gourmet" was not about the cost or fancy ingredients, it was about the care and thought in which the food was made. Amen, brother!!
 
Great Recipes

Bless your heart for adding these wonderful recipes! I'll cook them all, perhaps before the week is out. Always looking for more recipes that "stick to the ribs" when cooking for a good sized group - mostly hungry men with hearty appetites. Betty cooked like a champ!
 
Yep!

 

That meatloaf of hers is pretty amazing!  :-)  Keep an eye out for more of those cookbooks... I'd love to have a copy of one!  Her recipes are so easy and to the point.  They're all fabulous.  Thanks for sharing!

 

Fred

 

 
 
Thanks for posting the recipes...

I've been looking for her cookbooks, since trying the spaghetti sauce, and my goodness - have you seen the prices? I've checked eBay, Amazon, and Abe Books, and the books are priced way over my budget. I guess that folks know a good thing...

Joe
 
Once in a while!!!

I will find one at an estate sale, but not often, I still dont have the last one that her son put together after her death, He makes comments on the recipes in it and I hope to find it someday, Her husband died last year, and Donald and I went by and looked at her house in Charlotte, that was on the market.Very nice home.
 
I've been checking the thrift shops...

...for copies of the cookbooks, but fear that being in Pennsylvania, and away from the original viewing area, these cookbooks will be more rare than hens' teeth!

Joe

P.S. I'm thinking that meatloaf will be perfect for Sunday's supper.
 
Hans

You know you've got a small fortune there! I looked for the longest time to find a Betty Feezor cookbook and most of them were out of sight expensive. I finally did find the one you have in the middle for $65 and I certainly do treasure it. I need to start cooking more!

Have you read Betty's book "A life that mattered?" An absolute wonderful read and even more special of you grew up here in NC. You could tell from reading the book that Betty was something that has mostly gone away now -- A real Lady! Books rarely do this to me but I was in tears at the end of it. I would suggest it to anyone here to pick up a copy.
 
Thank you Hans for sharing these recipes!  I love honest to goodness good home cooking!  I wish we had a Betty Feezor today!

The meatloaf sounds yummy and the hamburger casserole has my mouth watering.  I have to do the cooking this weekend so it will be the hamburger casserole Saturday evening!  Echoing others requests, please share all these recipes you can!!

Jim

 

Let's see...Saturday's supper

hamburger casserole

tossed salad with 1000 Island dressing

Hot yeast rolls with softened butter

apple pie with Blue Bell homemade vanilla ice cream. 

 

And I used to think my wife married me for my sexy legs!
 
Yes!  I sure do.  I watched The Nancy Welch Show religiously when I was growing up during the summer when I was home from school.  I had to be a "closet" Nancy Welch watcher as folks already thought I was a sissy and I didn't want to give them more to talk about!  Nancy Welch was honored recently by WSPA with a tribute show in her honor.  I can't believe she was on the air 23 years!  Maybe her show was fashioned by Betty's show.  Her son played football as the kicker at Clemson University several years ago.  Everytime he would go to kick they would always announce him as Nancy Welch's son!  I just assumed since I had never heard of Betty Feezor you probably had not heard of Nancy Welch.  Well, you know what they say when you "ass-u-me"!  Nancy has been battling cancer herself. 

 

Please Google Nancy Welch Spartanburg.  I have tried to paste a link to her story in GoUpstate all about her show and her battle with cancer but this computer thang won't let me!

 

Thank you Hans, for asking me about Nancy Welch.  Good memories.   Were you able to tune into The Nancy Welch Show?  We were not able to receive WBTV where I grew up. 

Jim

[this post was last edited: 10/6/2011-09:16]
 
My favorite Nancy Welch Recipe

Hope you don't mind one of Nancy's recipes!  Very easy, delicious, and of course, non-fattning!

I still have the piece of paper I wrote this down on when I was just an "innocent" young closet cooker and baker!
smiley-smile.gif


 

Easy Peach Cobbler

 

1 large can sliced peaches in heavy syrup

1 stick butter

1 Cup self-rising flour

1 Cup sugar

1 Cup milk

1/2  teaspoon vanilla

 

Melt butter slowly in a baking dish 

Open peaches and pour entire contents of can into the baking dish with the butter

Add vanilla to peach mixture

 

In a mixing bowl combine flour, sugar, and milk.  Stir until well combined.  Pour into baking dish over peach mixture.  Give one good stir.

 

Bake in a 350 degree oven until crust rises and turns golden brown, 30 minutes or so...maybe longer.

 

I've made this cobbler hundreds of times.  I have used fresh cooked peaches, cooked apples, cooked blackberries, and cooked sweet potatoes.   NOTE:  If you use fresh cooked fruit be sure to use the liquid you cooked the fruit in.

 

If you've never tried this recipe...as Nancy Welch would say "I hope you'll try this and love it!"

 

Jim 

  
 
That Peach Cobbler sounds good and easy to make.

It would be helpful to indicate what is meant by a "large" can of peaches. I would think a #10 can (approx. 6.5 lbs.) would be too much fruit in proportion to the other ingredients, while a #2 can wouldn't make very many servings. Also, what size baking pan is used? And how many servings will this make?
 
Betty Feezor: OK, I love regional/church cookbooks, and the Betty Feezor recipes people have posted definitely fit the bill for American comfort food.

So...I went online to Amazon.com and ordered 'Carolina Recipes' and 'Carolina Recipes Vol. 2' from a used book vendor. They were about $30 each, which means I probably shouldn't have access to online ordering when I've taken a muscle relaxer, LOL.

Even though I've adopted a vegan diet, I still make meat-based meals for dinner guests; and the spaghetti sauce recipe posted in another thread was great in a meatless version using textured vegetable protein in lieu of ground beef.

I'm hoping to find some more gems that will transfer well.
 
Nancy Welch...

We picked it up on our black and white Silvertone!! With our Alliance "Tenna Rotor" pointed south from Lenoir, WBTV came in pointed slightly south east !!
 
You're right Eugene

I use the 29 ounce can of sliced peaches.  I bake my cobblers in a round Pyrex casserole dish.  It is about 4 to 6 servings.  Just the right amount if you're having a couple over for dinner or to have left overs for a late night snack.  I've often doubled and even tripled the recipe depending upon how many I was feeding.   
 
Rotory antenna

When I was growing up and folks around Greenville were beginning to buy color televisions our neighbor just two doors up bought an RCA color television with the round picture tube.  They had a rotary outdoor antenna.  I was in the 7th grade when we got our first color television.  It was a Sylvania.  I begged Mama and Daddy to get a rotary antenna but they just bought a Channel Master stationary antenna.  We got good reception but couldn't pick up channels 29, 33, and 40 like the Powells could.  I was so jealous!  Prior to our first color television we had a Motorola black and white which was the only television I remember us having.     
 
That peach cobbler recipe is a winner. I got my version from the book "Miss Mississippi Cooks", a compilation of recipes and stories from various Miss Mississippis throughout the years. This recipe came from the first Mississippian to wear the Miss America crown - Mary Ann Mobley. Her recipe is virtually identical and it works every time.
 
I imagine my Aunt Doris has Mary Ann's recipe for the Peach Cobbler. She's known her and her now deceased mother for many years.

She's made Peach Cobbler on several occasions while I was visiting her, and it may well have been the recipe she used.
 
Thought I'd share this one I found online a few years ba

<h3 class="dynamic"><span style="font-size: medium;">...by Betty Feezor. </span></h3>
<h3 class="dynamic"><span style="font-size: medium;">Buttermilk Lemon Pound Cake</span></h3>
<ul>
<li><span style="font-size: medium;">1 cup shortening</span></li>
<li><span style="font-size: medium;">½ cup butter or margarine</span></li>
<li><span style="font-size: medium;">2 ½ cups sugar</span></li>
<li><span style="font-size: medium;">4 eggs</span></li>
<li><span style="font-size: medium;">3 ½ cups plain flour (not self rising)</span></li>
<li><span style="font-size: medium;">½ teaspoon salt</span></li>
<li><span style="font-size: medium;">½ teaspoon baking soda</span></li>
<li><span style="font-size: medium;">1 cup buttermilk</span></li>
<li><span style="font-size: medium;">1 teaspoon lemon flavoring or extract</span></li>
</ul>
<span style="font-size: medium;">    Directions:</span>

<span style="font-size: medium;">    Preheat oven to 350 F
</span>

<ol>
<li><span style="font-size: medium;">Put the margarine or butter out to softened.
</span></li>
<li><span style="font-size: medium;">Combine butter, shortening and sugar and cream until fluffy.</span></li>
<li><span style="font-size: medium;">Add eggs one at a time and beat until well mixed with sugar/butter ingredients.</span></li>
<li><span style="font-size: medium;">In a small bowl, combine flour, salt, and baking soda.</span></li>
<li><span style="font-size: medium;">Add the lemon flavoring to the cup of buttermilk.</span></li>
<li><span style="font-size: medium;">Alternative small amounts of the flour mixture with the buttermilk and beat well after each addition. Pound cakes need a lot of mixing to get enough air in the batter so that the cake turns out high and with a good texture.</span></li>
<li><span style="font-size: medium;">Grease and lightly flour a pound cake tube pan.</span></li>
<li><span style="font-size: medium;">Bake in a preheated oven for around an hour and fifteen minutes. A toothpick should come out clean from the center when the cake is done.</span></li>
</ol>
<span style="font-size: medium;">Enjoy!</span>

 

<span style="font-size: medium;">Oh, I'm trying the Hamburger Casserole this weekend, thanks for posting all those great recipes!
</span>
 
I'm a Feezor convert! I ordered two of her cookbooks (Carolina Recipes Vol. 1 and Vol. 2) from a used vendor at Amazon.com, and they arrived yesterday. They each contain hundreds of recipes (a fair number of duplicates between the two books, though) and I can't wait to try some of them on company. They're real 1950's-60's comfort food recipes.

Impressed with what I saw, I checked a used vendor for her "Best Of.." cookbook, which actually precedes the Carolina Recipes series, but the cheapest I could find it was $60! The most expensive was over $100, but it was signed by the author. At any rate, I spent $30 each on the Carolina Recipe books, and $60 is too steep for me. Besides, there are plenty of new recipes to try with what I already have. A lot of the casserole recipes look ripe for vegan conversion, too. Yay!
 

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