Bex Scott announces a surprise in this episode. She found a Betty Crocker recipe cad library from 1971 in one of her Value Village thrifting trips, which is exciting enough in itself! But, inspired by her husband Rex, she is going to now cook something randomly chosen by Rex from the recipe card library every week. How can you join in the fun? That’s what this episode is all about.
Bex Scott announces a surprise in this episode. She found a Betty Crocker recipe cad library from 1971 in one of her Value Village thrifting trips, which is exciting enough in itself! But, inspired by her husband Rex, she is going to now cook something randomly chosen by Rex from the recipe card library every week. How can you join in the fun? That’s what this episode is all about.
Bex describes the 24 different sections of the Betty Crocker recipe card library and how she and Rex will go through the categories starting at the beginning with ‘Seasonal Favorites’. Rex chose a card at random and Bex reads through the two recipes the card reveals, choosing one to make. Her efforts in recreating the recipe will be documented in a new feature on her Instagram - @PyrexWithBex - and the actual result of her cooking will be judged by husband Rex and their two sons, ages 13 and 10. The recipe Bex is challenged to cook for this feature is revealed in this episode and you can join in and cook along with her, using your own Pyrex to do so. Just like Bex will be doing for all of you.
Resources discussed in this episode:
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Contact Rebecca Scott | Pyrex With Bex:
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Transcript
Bex Scott: [00:00:02] Hey everybody, it's Bex Scott and welcome to the Pyrex with Bex podcast, where you guessed it, I talk about vintage Pyrex, but also all things vintage housewares. I'll take you on my latest thrifting adventures, talk about reselling, chat with other enthusiasts about their collections, and learn about a bunch of really awesome items from the past. Subscribe now on Apple, Spotify, or wherever you love listening to podcasts so you don't miss a beat.
Bex Scott: [00:00:31] Hey, everybody, this is Bex Scott and you are listening to the Pyrex with Bex podcast. On today's episode, I am going to announce a little bit of a surprise. I have a new segment that I am going to be adding to my podcast and my Instagram account. And this is all thanks to my wonderful husband. His name is Rob, but he likes to go by his stage name Rex for purposes of the podcast. And if you listen to one of my previous episodes where I spoke to the husband of a Pyrex collector, it was actually Rex, my husband, and he is my biggest supporter with my vintage collecting and reselling, and he has lovingly agreed to be the star of this next segment. So I came across, in Value Village, a Betty Crocker recipe card library from 1971, and I was talking to Rex about how I was going to be recording my next podcast episode and I was going to originally go through some of the 1950s Chatelaine magazines that I have. And he said to me, kind of in passing, I hope you don't bring up any of the jello salad seafood rings that you've been talking about. And we both agreed that these jello seafood ring recipes are so disgusting.
Bex Scott: [00:01:59] I've actually heard, though, that people think they're delicious, and this got us talking about doing this cooking idea together. And I don't do any of the cooking in our house - full disclosure, I love baking but I've never been one to cook - so Rob or Rex, he is an amazing cook, our kids love his food, so I thought I would turn the tables and every week choose one of these random 1970s recipes from the Betty Crocker recipe card library. And it'll be totally random. I'm going to have him choose the card on video, so you can follow along on my Instagram @PyrexWithBex and whatever he chooses, I will cook to the best of my abilities, and then he will test it out and our boys will as well. The 13 year old and a ten year old, as well as our 16 month old daughter. But she won't be having any of the food. Well, maybe she will. She might even like it. But they're going to be my test subjects and I will reveal what it looks like, the reaction, all on my Instagram feed.
Bex Scott: [00:03:14] So a little bit of backstory on the Betty Crocker recipe card library. It says, here is your handy comprehensive index to your complete Betty Crocker recipe card library. Spend a few minutes browsing through it to get an idea of the range of your recipe card library, particularly the many unexpected treats in store for you. Some of them are great. I've done a little bit of a browse through and I think my husband should be a bit worried, not just because of my cooking ability, but because of some of the recipes in here. This index has been designed to fit your recipe card file, and then it goes into, although the index cannot be completely useful until you have received all 24 decks of cards, we felt that it would be helpful for you to get the fullest enjoyment out of the categories you have already received, as well as give you a preview of many good things to come. So after I read that, I realized that this was actually part of a monthly subscription where I think that you purchased either the box or the cards, and they sent a new set of cards to you every month, something similar to that. So if anybody else has this or had it in the past when it was actually freshly coming out, let me know because I'm super interested. It has 24 different sections and they're all alphabetized, so you would receive one section at a time and they are Seasonal favorites, American classics, Budget casseroles, Salads for every occasion, Men's favorites - ooh, that's going to be my favorite section - Children's parties, Come for coffee, Entertaining on a shoestring, Dessert spectaculars, International favorites, Recipes for calorie counters, Gifts from your kitchen - oh no, I don't think anybody wants a gift from my kitchen if I'm cooking - Snacks around the clock, Favorite family desserts, Fondues, Crowd size entertaining, Convenient oven meals, Outdoor entertaining, Hurry up main dishes, Impromptu party fare, Family breakfast brighteners, Gala menus from the Betty Crocker dining room, Foods that go places - interesting - and Recipes children can make.
Bex Scott: [00:05:31] So those are the categories that we have to choose from. And I had Rex choose one of them randomly from - we're starting at the beginning, so letter A - Seasonal favorites. And what he chose is 'Ways with Squash'. And it looks like, I don't even know what it looks like. There's a picture on the front and it's some kind of glazed squash situation. Squash and apple bake. Okay, so there's two recipes on the back. One) 2 pound butter nut or butter cup squash. Half a cup of brown sugar, packed. A quarter cup butter or margarine, melted. One tablespoon of flour. One teaspoon of salt. Half a teaspoon of mace. Two baking apples, cored and cut into half inch slices. Heat oven to 350 degrees. Cut each squash in half. Remove seeds and fibers. Pear squash, cut into half inch slices. Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish. Top with apple slices. Sprinkle sugar mixture on top. Cover with foil. Bake 50 to 60 minutes or until squash is tender. Six servings.
Bex Scott: [00:06:51] The next one is Squash Gourmet) 3 pounds of Hubbard squash. Two tablespoons of butter or margarine. One cup of dairy sour cream. Half a cup of finely chopped onion. One teaspoon of salt and a quarter teaspoon of pepper. Cut squash into serving pieces. Remove seeds, fibers and rind. Cut into cubes. Heat one inch salted water, half a teaspoon salt to one cup water, to boiling. Add squash. Cover and heat to boiling. Cook 15 to 20 minutes or until tender. Drain. Heat oven to 400 degrees. Mash squash. Stir in remaining ingredients. Turn mixture into ungreased one quart casserole. Bake uncovered 20 to 30 minutes. 6 to 8 servings. So, based on the two recipes we have here, I think the first one is a little bit too tame and something that seems pretty familiar. So I think we're going to go with Squash Gourmet for my dear old Rex, and I can't wait to let you guys know how it goes.
Bex Scott: [00:07:53] So as I was digging around in the recipe index, I also came across a card that says how to plan the meals your family needs for glowing health, not just regular health, this is glowing health. It says 'the right kind of meals in good living habits can bring a glow to complexions, sheen to hair, health and good cheer to your whole family's outlook. Serving foods from the basic four food groups helps you with this important job. Basic four food groups: Start by planning every day's meals to include the amounts given below in every group for every member of your family. Meat: two or more servings, poultry, fish, eggs, peanut butter, dried beans or peas. Vegetables and fruits: four or more servings, one dark green or yellow vegetable every other day and one citrus fruit every day. Milk: 2 or more cups for adults, 3 or 4 cups for children and teenagers, including cheese and ice cream'. Ooh, ice cream. That's good. It's in the food groups. 'Breads and cereals: 4 or more servings. Make sure they are whole grain enriched, restored or fortified. Fat, sweets, and extra servings from the four groups provide additional food energy and other food values'. I really like how they justify the fat, sweets, and extra servings. 'To help you keep your family healthy, we've written a new book, How to Feed Your Family for Health and Happiness, No Matter What, look for it, won't you?' That's a cute little card. It really inspires me to keep going on this journey. And also, I'd like to mention that I will be using my Pyrex when I cook. So we usually use the Homestead and the Black Snowflake dishes on a daily basis for serving and cooking and baking. So those will be showing up in my videos, and I'm also going to try and incorporate a few of the other pieces that I have that are mostly either on display or might be in boxes right now, just to add that extra Pyrex element to it.
Bex Scott: [00:09:58] And if any of you would like to make the recipes with me, feel free to find the full recipe in written format in the show notes, and please let me know if you do decide to cook them and if you enjoy or don't enjoy any of them, because you'll definitely be hearing the feedback from Rex and my family. But I'd love to hear feedback from you as well. And as a side note, this wasn't my idea that I came up with. I have seen multiple other people on Instagram and on the internet do this with their partners or spouses or family, and it looked like so much fun that I thought I would give it a try with my family. So let me know if you have any recipe suggestions in between these as well. If you have a family member that had a beloved recipe, I know that when I went to family dinners with my grandparents, ambrosia salad was always on the table, especially at family reunions. There's also a Best of Bridge potato recipe that my mom makes every now and then that has cream of mushroom soup and little hash browns in it. I can't remember the exact name of it, but that one has always been a favorite of my kids and myself. And I hope you enjoy following along on this new segment, and I hope to see you on my Instagram @PyrexWithBex.
Bex Scott: [00:00:02] Hey everybody, it's Bex Scott and welcome to the Pyrex with Bex podcast, where you guessed it, I talk about vintage Pyrex, but also all things vintage housewares. I'll take you on my latest thrifting adventures, talk about reselling, chat with other enthusiasts about their collections, and learn about a bunch of really awesome items from the past. Subscribe now on Apple, Spotify, or wherever you love listening to podcasts so you don't miss a beat.
Bex Scott: [00:00:31] Hey, everybody, this is Bex Scott and you are listening to the Pyrex with Bex podcast. On today's episode, I am going to announce a little bit of a surprise. I have a new segment that I am going to be adding to my podcast and my Instagram account. And this is all thanks to my wonderful husband. His name is Rob, but he likes to go by his stage name Rex for purposes of the podcast. And if you listen to one of my previous episodes where I spoke to the husband of a Pyrex collector, it was actually Rex, my husband, and he is my biggest supporter with my vintage collecting and reselling, and he has lovingly agreed to be the star of this next segment. So I came across, in Value Village, a Betty Crocker recipe card library from 1971, and I was talking to Rex about how I was going to be recording my next podcast episode and I was going to originally go through some of the 1950s Chatelaine magazines that I have. And he said to me, kind of in passing, I hope you don't bring up any of the jello salad seafood rings that you've been talking about. And we both agreed that these jello seafood ring recipes are so disgusting.
Bex Scott: [00:01:59] I've actually heard, though, that people think they're delicious, and this got us talking about doing this cooking idea together. And I don't do any of the cooking in our house - full disclosure, I love baking but I've never been one to cook - so Rob or Rex, he is an amazing cook, our kids love his food, so I thought I would turn the tables and every week choose one of these random 1970s recipes from the Betty Crocker recipe card library. And it'll be totally random. I'm going to have him choose the card on video, so you can follow along on my Instagram @PyrexWithBex and whatever he chooses, I will cook to the best of my abilities, and then he will test it out and our boys will as well. The 13 year old and a ten year old, as well as our 16 month old daughter. But she won't be having any of the food. Well, maybe she will. She might even like it. But they're going to be my test subjects and I will reveal what it looks like, the reaction, all on my Instagram feed.
Bex Scott: [00:03:14] So a little bit of backstory on the Betty Crocker recipe card library. It says, here is your handy comprehensive index to your complete Betty Crocker recipe card library. Spend a few minutes browsing through it to get an idea of the range of your recipe card library, particularly the many unexpected treats in store for you. Some of them are great. I've done a little bit of a browse through and I think my husband should be a bit worried, not just because of my cooking ability, but because of some of the recipes in here. This index has been designed to fit your recipe card file, and then it goes into, although the index cannot be completely useful until you have received all 24 decks of cards, we felt that it would be helpful for you to get the fullest enjoyment out of the categories you have already received, as well as give you a preview of many good things to come. So after I read that, I realized that this was actually part of a monthly subscription where I think that you purchased either the box or the cards, and they sent a new set of cards to you every month, something similar to that. So if anybody else has this or had it in the past when it was actually freshly coming out, let me know because I'm super interested. It has 24 different sections and they're all alphabetized, so you would receive one section at a time and they are Seasonal favorites, American classics, Budget casseroles, Salads for every occasion, Men's favorites - ooh, that's going to be my favorite section - Children's parties, Come for coffee, Entertaining on a shoestring, Dessert spectaculars, International favorites, Recipes for calorie counters, Gifts from your kitchen - oh no, I don't think anybody wants a gift from my kitchen if I'm cooking - Snacks around the clock, Favorite family desserts, Fondues, Crowd size entertaining, Convenient oven meals, Outdoor entertaining, Hurry up main dishes, Impromptu party fare, Family breakfast brighteners, Gala menus from the Betty Crocker dining room, Foods that go places - interesting - and Recipes children can make.
Bex Scott: [00:05:31] So those are the categories that we have to choose from. And I had Rex choose one of them randomly from - we're starting at the beginning, so letter A - Seasonal favorites. And what he chose is 'Ways with Squash'. And it looks like, I don't even know what it looks like. There's a picture on the front and it's some kind of glazed squash situation. Squash and apple bake. Okay, so there's two recipes on the back. One) 2 pound butter nut or butter cup squash. Half a cup of brown sugar, packed. A quarter cup butter or margarine, melted. One tablespoon of flour. One teaspoon of salt. Half a teaspoon of mace. Two baking apples, cored and cut into half inch slices. Heat oven to 350 degrees. Cut each squash in half. Remove seeds and fibers. Pear squash, cut into half inch slices. Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish. Top with apple slices. Sprinkle sugar mixture on top. Cover with foil. Bake 50 to 60 minutes or until squash is tender. Six servings.
Bex Scott: [00:06:51] The next one is Squash Gourmet) 3 pounds of Hubbard squash. Two tablespoons of butter or margarine. One cup of dairy sour cream. Half a cup of finely chopped onion. One teaspoon of salt and a quarter teaspoon of pepper. Cut squash into serving pieces. Remove seeds, fibers and rind. Cut into cubes. Heat one inch salted water, half a teaspoon salt to one cup water, to boiling. Add squash. Cover and heat to boiling. Cook 15 to 20 minutes or until tender. Drain. Heat oven to 400 degrees. Mash squash. Stir in remaining ingredients. Turn mixture into ungreased one quart casserole. Bake uncovered 20 to 30 minutes. 6 to 8 servings. So, based on the two recipes we have here, I think the first one is a little bit too tame and something that seems pretty familiar. So I think we're going to go with Squash Gourmet for my dear old Rex, and I can't wait to let you guys know how it goes.
Bex Scott: [00:07:53] So as I was digging around in the recipe index, I also came across a card that says how to plan the meals your family needs for glowing health, not just regular health, this is glowing health. It says 'the right kind of meals in good living habits can bring a glow to complexions, sheen to hair, health and good cheer to your whole family's outlook. Serving foods from the basic four food groups helps you with this important job. Basic four food groups: Start by planning every day's meals to include the amounts given below in every group for every member of your family. Meat: two or more servings, poultry, fish, eggs, peanut butter, dried beans or peas. Vegetables and fruits: four or more servings, one dark green or yellow vegetable every other day and one citrus fruit every day. Milk: 2 or more cups for adults, 3 or 4 cups for children and teenagers, including cheese and ice cream'. Ooh, ice cream. That's good. It's in the food groups. 'Breads and cereals: 4 or more servings. Make sure they are whole grain enriched, restored or fortified. Fat, sweets, and extra servings from the four groups provide additional food energy and other food values'. I really like how they justify the fat, sweets, and extra servings. 'To help you keep your family healthy, we've written a new book, How to Feed Your Family for Health and Happiness, No Matter What, look for it, won't you?' That's a cute little card. It really inspires me to keep going on this journey. And also, I'd like to mention that I will be using my Pyrex when I cook. So we usually use the Homestead and the Black Snowflake dishes on a daily basis for serving and cooking and baking. So those will be showing up in my videos, and I'm also going to try and incorporate a few of the other pieces that I have that are mostly either on display or might be in boxes right now, just to add that extra Pyrex element to it.
Bex Scott: [00:09:58] And if any of you would like to make the recipes with me, feel free to find the full recipe in written format in the show notes, and please let me know if you do decide to cook them and if you enjoy or don't enjoy any of them, because you'll definitely be hearing the feedback from Rex and my family. But I'd love to hear feedback from you as well. And as a side note, this wasn't my idea that I came up with. I have seen multiple other people on Instagram and on the internet do this with their partners or spouses or family, and it looked like so much fun that I thought I would give it a try with my family. So let me know if you have any recipe suggestions in between these as well. If you have a family member that had a beloved recipe, I know that when I went to family dinners with my grandparents, ambrosia salad was always on the table, especially at family reunions. There's also a Best of Bridge potato recipe that my mom makes every now and then that has cream of mushroom soup and little hash browns in it. I can't remember the exact name of it, but that one has always been a favorite of my kids and myself. And I hope you enjoy following along on this new segment, and I hope to see you on my Instagram @PyrexWithBex.
