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I just found you, and this is amazing :) I love the attitude! Also, maybe there was too much batter in each cup? I wonder if it would be flatter then... going to go watch more videos now!

I had no idea bac-os were soy products! Very informative! Such a weird combo of ingredients and very brave to try it! Some of these cards are just a big no thank you! lol

I had thought I’d heard the name of this one before- not sure why, but I have quickly come to learn that if I know the name of an old Betty Crocker recipe it’s probably going to be insane and/or gross

Bruh

I'm relieved that you are least got to use unprocessed cheese 😅 Oddly enough I watched this while eating granola that I made with TVP. Yes, they can be used for savoury or sweet things! The food of the future, lol!

Bacos were not tasty.

Reading the title could not have prepared me for what the dish actually was. A sad Torta! I can only imagine how much worse it would have been had you used the kraft singles 😭😭😭

This is great, an utterly unhinged recipe. Bacon wrapped Shrimp is definitely a thing though, and is delicious. This seems like some sort of unholy combination between that, and a tuna melt. I think a version of this that leaned in to the Tuna Melt-ness of it but with more like a shrimp salad, could maybe be good. Also, heard it here first folks - bacon bits are cereal!

I am looking for the card Golden enchilada

As I watched this episode, I realized, I have that exact collection of Betty Crocker recipe cards in my kitchen Cupboard which I got from the estate of a friend who passed away. Ive NEVER even looked at them before. iI pulled them out, and sure enough, found the same card you used. Too funny!

Quickly quickly! That part was so funny 😅

Not weird at all ! This is a pate à choux. It is used to make chouquettes, croquembouche and éclairs

Toasting the almonds on a tray in the toaster (watch closely) may have up’d the almond flavor as well as crunch and less pale appearance. Good job! Some of these older recipes are written in a way that makes it hard to know exactly. We’re blessed we have video where we can watch the way to make recipes now.

Uh, wow. This is...dang

To help with your choux pastry, add flour after butter and water are boiling. Cook on low heat until the flour mixture leaves a film on the bottom of your saucepan. Remove from saucepan to bowl of stand mixer. Beat until steam stops rising from hot mixture. Add eggs 1 at a time to incorporate. Mixture should be thick but semi fluid, should fall off paddle in a "V" shape. You may not need all the eggs in the recipe depending on the moisture/ humidity in your kitchen. I hope this helps for future recipes.

Usually when I make choux pastry I use a wooden spoon to quickly incorporate the flour and then switch to a hand mixer (or even a stand mixer) to incorporate the eggs, one at a time.

I feel like the extra bake time would have definitely helped those.

What year did the eggs get added to the recipie?

I also have the Betty Crocker recipe card library. Mine is white. I guess I got it when I had a bridal shower back in 1974. I wish I could show you my #10 Zippy Beef Casserole card in Budget Casseroles. It looks like I probably made this 1000 times. It has been a go to, easy recipe with a lot of flavor. So after almost 50 years, I am going to make it again. I also like Crowd-Size Entertaining which has some great recipes like Ladies Seafood Thermidor and Tetrazzini Super.

I grew up in the 70s and 80s and had regular access to jello salads and desserts. At least monthly, sometimes weekly. At home, pot lucks, picnics, reunions, on and on. And in the upper Midwest - truly the land o jello. But I never saw a molded jello salad until I made them myself in my 20s. I saw jello _molds_, plenty of those around. But I never saw someone actually use one. I assumed the time of molded salads ended in the early 60s.

The music behind you sounds like all of the default ringtones playinfpg overtop of each other. Stop it. Just tell the story well

Sweet and salty usually works, curious to try making this.

I straight up thought it meant like sliced lunch meat bologna 😂

It doesnt sound inherently gross. Fruity glazes on ham are delicious, both cherry and pineapple

This definitely looked interesting. I've noticed with a lot of these older recipes they tend to blur the line between sweet and savory. It seems like they're going for a lot of extreme flavors in every bite

Oh god I hate it, thank you.😂

pineapple doesn’t belong on pizza

Carb overload!

What on earth

this looks lovely

im polish and at least once a week my mom would make kielbasa and sauerkraut, i hated it and she tossed in a couple of hot dogs for me. she always bought the kind that was seasoned with anise. it wasnt until many many years later i found out you could get some without it. perhaps if she made this recipe i would have liked it even though imo this is more of a dessert then main course or something you would put out as an appetizer at a cocktail party.

The sheer idea of this is so upsetting

Very fun video as always. I'd eat it.

Unboxing Betty, amazing content my guy

I have never heard of ring bologna, despite closing in on 60....

How could anyone possibly hate you, much less because of bologna?? 😄 I love that you're not afraid to try these unique sounding recipes.

If anybody really wants ring bologna search for Pella bologna and you will get several butcher shops in Iowa that will send you ring bologna. Costco hotdogs are more bologna-like than hotdogs, those could also work if you are looking for the flavor rather than the form factor.

Looks good, definitely going to try.

You are so easy on the eyes when talking about my favorite quick snack... love your channel, subscribed, liked and will check in soon... thanks!

I really like this marketing case study.

If you’re used to something like ‘crab delights’ (fake crab), canned crab (real crab) can look and smell weird. The canning doesn’t do it any favors, but it can be good with some stuff. Not sure about baked avocados. 😆

Truly should’ve guessed that jello was involved before I started the video but for some reason my little jello radar didn’t go off looking at that adorable pink thumbnail

Great video. I haven't seen molded Jello since I was a little kid. My nana used to have all sorts of molds.

Beautiful!! Lovely! Impressive! But no, you may not retire, Melinda! ' )

I wonder if any veggie setting agents could get a similar effect..🤔 this looks very yummy

You did a great job! It looks so pretty! Thanks for sharing 🍓