jackson salad

Jackson Salad RecipeLight And Bright

This is a simple-to-make salad that delivers an impressive punch to the palate, especially when paired with a lemon-herb dressing.

This recipe hails from my hometown “chomping grounds” in San Antonio via my Cousins Jennifer, Julie, Lee, and the Scenic Loop Cafe. The cafe is closed nowadays but if you like artichoke, hearts of palm, bacon, and gorgonzola… you just landed in the right space here in cyberland.

Foodie Tips

  Bacon Bits – If you’re short of the jarred stuff go fresh with 2-4 strips and crumble up your crispy bits.

  Salad Dressing – While the recipe says it can be served with or without dressing I think this salad without a dressing would be sad face. I added a citrusy lemon-herb dressing and it brightened the salad.

  4 Hearts – I saw a version of this recipe that added hearts of celery, served from hearts of romaine lettuce to make a “four hearts salad.” ❤ If you choose to enjoy your salad from the hearts of romain you can brush your dressing onto the lettuce before topping it with the artichoke mixture.

i. Time

Total prep: About 15 – 30 minutes, depending on if you are frying your bacon vs. le bits.

ii. Ingredients

1 cup | canned artichoke hearts in brine, chopped
1 cup | hearts of palm, chopped
4 ounces | gorgonzola cheese, crumbled
½ cup | red onion, thinly sliced
¼ cup | bacon bits
4-6 cups | mixed lettuces

iii. What to do

1. Mix the artichoke hearts, hearts of palm, cheese, onion, and bacon thoroughly.

2. Spread the lettuces on each plate. Divide the artichoke mixture evenly among plates.

3. If using, top with your favorite dressing and enjoy!

Yield: 2 main course or 4 appetizer servings.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Jackson Salad Recipe

A Scan Of My Cousin Julie’s Jackson Salad Recipe

What could be more fun than watching some vintage bacon bits ads!?

 


lemon herb dressing

Lemon-Herb Dressing RecipeSimple Yet Sophisticated

This salad dressing recipe hails from my Cousin Julie’s kitchen and it’s a little slice of history from a speciality retailer that is no more  Frost Brothers. It graced cities including San Antonio, Austin, Houston, Laredo, Corpus Christi… and I saw something about a Dallas opening in my second hometown  Dallas  at the iconic North Park Center.

With San Antonio roots dating back to 1917, Frost Brothers is a Texas original considered one of this country’s finest retailers… until it met its demise in the late 80s. 70 years is a long haul and Frost Bros. will be forever missed by those who experienced it.

Frost Bros. at San Antonio's North Star Mall

Frost Bros. At San Antonio’s North Star Mall

My Aunt Delores would have racks of the season’s finest clothes delivered to her Terrell Hills home so she could try them on and decide the chosen ones… this was about as “froufrou” a thing I could imagine! But then again my Aunt and Uncle also got in-home haircuts back in the 70s and 80s so my relatives were definitely a beat ahead of the tempo before the days of Amazon or the monthly box subscription.

Frost Brothers San Antonio LogoI remember when I was a kid I always referred to the fancy store as “Fross Bross” because I didn’t know “Bros.” was the abbreviation for brothers. Who knew?! Apparently my Mom, “Betty,” did because she’d laugh at me when I butchered the pronunciation of the store’s name.

For those who remember Frost you’ll likely enjoy this lemon-herb dressing recipe that’s a treasured treat that comes to us via their “Tastesetter” Restaurant… and my Cousin’s kitchen!

Foodie Tips

  We served this dressing on top of this family favorite – Jackson Salad. These two creations make a remarkable and tasty pairing, so try them if you can! Especially if you like a salad with artichoke, hearts of palm, bacon, and gorgonzola graced by the touch of fresh lemon and herbs!

Jackson Salad Recipe

  While my gut said to use fresh herbs we mostly used dried. Either way you’ll eat your way home a hero.

  I noticed on the original recipe (below) Cousin Julie pumped up the jam with MORE basil, oregano, and tarragon (or thyme). We used thyme from the garden (sorry, tarragon).

i. Time

Total prep: About 10 minutes.

ii. Ingredients

1 cup | safflower oil
⅓ cup | fresh lemon juice
1 teaspoon | salt
¼ teaspoon (or more) | fresh cracked pepper
¼ teaspoon (or more) | sweet basil
¼ teaspoon (or more) | oregano
¼ teaspoon (or more) | tarragon or thyme
1 clove | garlic, minced

iii. What to do

1. In a medium-sized bowl blend all ingredients together with a wire whisk until things are nice and smooth.

2. Serve immediately or you can let it rest in the fridge before serving.

Yield: 1 ⅓ cups, prepared.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Lemon-Herb Dressing Recipe

A Scan Of The Original Tastesetter Lemon-Herb Dressing Recipe From Frost Bros.

 

While you whip up this dressing why not get your kitchen a rockin’ with this 1980s favorite from Technotronic!? Crank it!



lemon springtime cake

 

Springtime Cake Recipe
Debuting in my kitchen on Mother’s Day 2018,

this springtime cake recipe is dedicated to all you Moms out there!
Thank you for everything you do…

and for ensuring we never go to bed hungry!
~   ♥   ~

Pucker Up, Cake Lovers

Just before jettisoning to my first official family vacation in over 5 years (insert glad face here) I made this cake. Before I dive into why you should make it, too, I want to share a crazy family story connection with this recipe!

Before leaving for the Texas Coast I was reminded of a list I recalled that was tucked away in my Mom “Betty’s” cookbook. For 7 years I had thought it was a list Mom wrote in preparation for an October trip to the coast to enjoy the temperatures of the beachy, breezy 70s and 80s which is quite delightful after the typical blazing Texas summer.

Since I was reminded of the beachtime list I snapped a few pics of the list (below) and texted them to my Dear Cousin Alison, who is as much a fellow Foodie as one could hope for. She and I texted back and forth while Joe drove me and the Dogs to Port Aransas… somewhere around Refugio, Texas, I had a huge revelation – the list wasn’t for a family vacation, it was preparing for an e-vacuation!

What Chew Talking About, Willis?

I stumbled across the date “10-22-62” that was written off to the side of my Mom’s list and after seeing my Googled search results my heart started beating faster. My family wasn’t about to to go on a joyride trip – they were preparing for the Cuban Missile Crisis! I had heard about the Cuban Missile Crisis before, but I didn’t realize its potential for devastation here on U.S. soil.

Aggressively searching on Google for more clues about this date and it’s significance to San Antonio I stumbled upon a passage from the book A Tale of Three Cities (authored by R. Douglas Brackenridge and published by Trinity University).

“During the Cuban missile crisis in the fall of 1962, students monitored events closely, aware that because of its military bases, San Antonio was a prime target in case of enemy attack. One student wrote, ‘We live in an age in which we have five minutes to rush to a bomb shelter to live. For that is how long it would take for a nuclear missile launched from Cuba to reach San Antonio.’ … The university was preparing shelter areas with minimum provisions in case an emergency should arise.”

Sobering. As a alum of Trinity University, there’s no doubt Mom’s ties to her alma mater rang loud during this scary time. Even more so, I was amazed how – once again – a simple recipe from Mom’s cookbook could unearth so much history and relevancy to my family.

Um, Did You Forget About The Cake?

Of course not! As a self-proclaimed extreme foodie, culinary consumables are always on my mind. So let’s get to it! What I think you’ll love about this cake:

  • The checkerboard cake pattern. 50+ years ago alternating yellow and white cake was surely quite a surprise, cleverly “hidden” beneath the lemony frosting.
  • Layered pudding cake. Need I say more?
  • The tart and sweet taste of the lemon frosting. You can peel off the frosting recipe and make it for cupcakes or any other cake where you want a citrusy lemon appeal.Springtime Cake

Foodie Tips

  Mom’s Options For The Frosting: 1) Mix lemon juice into 2 packages (7 ounces each) butter-cream style frosting mix or; 2) Make your own delicious Lemon-Butter Frosting compliments of Mom’s recipe that pairs wonderfully with this cake! The instructions below presume we will be making scratch frosting, since that’s how I enjoyed it. The scratch frosting was super-simple to make and the taste was excellent!

  Tube pan vs. bundt pan. I didn’t know the difference until I was already into baking this recipe! Luckily my bundt wasn’t extremely fluted and the cake popped right out. But I was panicking that the batter was going to ooze all over my oven as the tube pan holds a little more batter than the typical bundt.

i. Time

Total prep: About 2 hours, including baking, cooling and chilling.

ii. Ingredients

for the cake:
1 package | angel food cake mix
6-8 or so | drops of yellow food coloring
1 package | lemon instant pudding
varies | milk or water (read directions on the pudding package)

for the frosting: (yields 2 ½ cups)
½ cup (1 stick) | butter, softened (my grandmother insisted on Falfurrias)
| cage free egg yolks
4 cups (1 pound) | confectioner’s sugar, sifted
3 tablespoons | lemon juice

iii. What to do

for the cake:

0.
Preheat your oven to 375°F.

1. While that’s prepping, in a large bowl prepare the cake mix. Spoon half the batter into a second bowl and add about 6-8 drops of yellow food color and stir well; leave the other batter original “white.”

2. Fill an ungreased 10-inch tube pan with alternating spoonfuls of yellow and white batters. Do not stir! I wound up with 3 layers of alternating colored batters in total; yours may vary.

3. Bake your cake mix in your preheated oven about 1 hour, or until done.

4. Remove the cake from the oven, turn the pan upside down onto a wire rack and cool completely.

5. Prepare the instant pudding mix and chill it about 10 minutes to allow it to thicken.
Springtime Cake Recipe Layer 1

6. Loosen and turn out the cake (mine literally fell out of the pan). Using a  large serrated knife to slice the cake into 3 horizontal layers. Spread the pudding between layers leaving the top of the cake plain.

7. Frost the top and sides of the cake (frosting recipe below).

Springtime Cake Recipe

for the frosting:

1.
With a hand mixer cream the butter until soft.

2. Blend in the egg yolks.

3. Add sugar a little at a time and alternate with the lemon juice.

4. Blend until everything is thick and creamy-smooth. The suspense is killing me! Let’s frost the cake and get to it!

Despite my excitement to devour this I was able to wait and chill my cake for 15 minutes or so. This step is totally optional but I like my citrusy cakes chilled and refreshing.

Yields 12-16 servings!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Scans Of My Mom “Betty’s” Original Springtime Cake + Frosting Recipes

Springtime Cake Recipe From Betty's Cook Nook

Springtime Cake From Betty's Cook Nook

Hats Off To You, Springtime Cake

Ready for my Mom’s Cuban Missile evacuation lists?
Here they are followed by a few comments from the “me” of today to yesterday.

What To Pack For The Cuban Missile Crisis List 1

What To Pack For The Cuban Missile Crisis List 2

What To Pack For The Cuban Missile Crisis List 3

What To Pack For The Cuban Missile Crisis List 4

What To Pack For The Cuban Missile Crisis List 5

  • Pink Baby Quilt – Since Mom and Dad only had two boys I thought this one was interesting. Then I was reminded that ultrasounds didn’t become popular until the 1980s so undoubtedly they received a pink blanket for what turned out to be baby boys. Surprise!
  • Snowsuits, Coveralls, and Flannel Shirts? In San Antonio? Alison noted a passage in the “Fallout Protection” book below that explained the wintry coverups: “Young people might be injured more by nuclear radiation than older people. This is because young people are more apt to absorb radioactive elements into their bones and internal organs than are older people.”
  • Water (5 Gallons) and Toilet Paper (4 rolls): I found these quantities disproportionate to what I would insist upon – more like 80 rolls of toilet paper and 5 boxes of wine… to get me through the weekend.
  • Bonus Reading Below: My Cousin Alison gave me links to so many awesome references about nuclear fallout. I know it’s weird to be posting about them here, but they are a blast from the past, so I’m sharing them.

President JFK’s Cuban Missle Crisis 10-22-62 Address:

A Fallout Shelter Audio Clip:

Fallout Protection: What to Know and Do

Family Shelter Designs

New Homeowner Opens Shelter Sealed Since 1961

A Special Treat: Something From the 80s


souper burger

Souper Burger Recipe | Betty's Cook NookTwo Treats In One

I’ve heard of putting lots of things in burgers, but never soup. Until now.

I’ve made, enjoyed, and posted quite a few soup recipes from my Mom, “Betty’s”, cookbook so there’s no doubting her love for the stuff. Whether they’re served cold, hot, thick or not – these sensationally savory bowls that epitomize “home” itself deliciously nourish the soul.

One of my childhood favorites is this cheese soup that was served at Jim’s Restaurant’s rooted in 1960s San Antonio. Jim’s was our go-to place for an outside meal, which was a rare treat in our home! There are still 15 Jim’s in San Antonio and 3 in my current hometown up the street in Austin so it’s nice to see that Jim’s has survived the test – and taste – of time.

The most popular soup at Jim’s is this Canadian Cheese Soup so I’m happy to add it to the digital archives here at Betty’s Cook Nook! Make a bowl and you’ll see why!

Foodie Tips

  For my vegetable soup I chose Campbell’s Old Fashioned Vegetable Soup,shown below. Campbell’s has been a trusted friend of our family since before I was born.

  Mom would have likely served these burgers alongside a chilled salad. I would also suggest some of my favorite “less leafy” sidekicks: Blue Cheese Bacon Twice-Baked Potatoes, California Potato Salad – even these home favorite “Hatchbrowns!” My hips don’t lie.

i. Time

To prepare: About 15 – 20 minutes.

Campbell's Old Fashioned Vegetable Soup

ii. Ingredients

1 pound | ground beef
½ cup | onion, chopped
1 can | vegetable soup
2 tablespoons | catsup
1 teaspoon | prepared mustard
dash | fresh cracked pepper
| hamburger buns
to schmear the buns | butter (my Grandmother “Nanny” insisted on Falfurrias)

iii. What to do

1. In a skillet over medium-high heat brown the ground beef and onion. Stir to separate the meat.

Souper Burger Ingredients

2. Add the soup, catsup, mustard, and pepper; simmer about 5 minutes.

3. Butter your buns and toast them in an oven (or your favorite heating device).

4. Scoop and serve the souper burger mixture onto the hamburger buns and enjoy!

Yields 6 souper burgers!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Souper Burger Recipe From Betty's Cook Nook

Souper Burger Recipe | Betty's Cook Nook

A Scan Of Mom’s Original Souper Burger Recipe Card


clam puffs

Clam Puffs Recipe From Betty's Cook NookYou had me at “cream puffs.” You lost me at “clam.”

The fact that anything made with clams has not crept its way into my foodie hall of fame is because I’m a selective (um, “picky”) seafood eater. So sometimes I miss out on the sea fun because I suspiciously stereotype and elevate food options to DEFCON 1 when shrimp, octopus, oysters and the like are on my radar. Basically if it’s cold and fishy, I’m likely out. Except for the highly rated ceviche sampler I had at Stephen Pyles downtown Dallas hotspot that now is closed. Boo.

This recipe daunted me because of *clam* PLUS I had never made a puff before – cream or otherwise. Surprisingly these puffs were remarkably easy to make and I look forward to a little more puff magic to come. In the end I couldn’t help but notice how similar they were in size and shape to my childhood favorite Dunkin’ Munchkins. Glazed, powdered, filled or sprinkled, these sweet treats were born in the 1970s and are still alive and living life large today.

Foodie Tips

  When the recipe author Mary Stephenson (more about Mary below) wrote that these freeze beautifully she wasn’t kidding! We had leftover puffs and almost 2 months after they went into the freezer Joe enjoyed some when I was out of town for work and he said they were just as good as fresh. Shazam! Joe simply reheated them in our air fryer for 7 minutes at 400°F.

  Mary noted that you can substitute the clam with shrimp or crab. So you can enjoy “sea inspired puffs” 3 ways!

  I didn’t find clam broth at the store. But I did find clam juice which is apparently the same thing, so keep your eyes peeled for either.

  We halved this recipe. Sans hosting a party we would have been eating puffs for weeks!

A Whole Lotta Clam Puffs

i. Time

To prepare: About 20 minutes.
To bake: 35 minutes
To fill: About 20 minutes

Clam Puffs Recipe Ingredients

ii. Ingredients

for the puffs:
1 cup | clam broth
1 cup | water
½ cup | butter (my grandmother insisted on Falfurrias)
1 cup | flour
| cage free eggs (4 for the puffs and 1 for the glaze)
1 teaspoon | more butter (to grease pan)
½ teaspoon | milk

for the filling:
3 6.5 ounce cans | minced clams, drained
8 ounces | cream cheese and chives (I only found chive and onion)
6-8 dashes | Tobasco brand red pepper sauce
½ teaspoon | fresh cracked pepper
1 teaspoon | Lawry’s seasoned salt

iii. What to do

1. In a medium-sized pot heat the clam broth/juice and water and bring to a boil. Add the ½ cup butter and let it melt – it won’t take long!

2. Stir in the flour all at once and stir constantly until the dough “leaves the pan” and forms a ball. Note: the dough isn’t literally going to leave/leap or otherwise hurl itself out of the pan – you’re just looking for when it begins to stick to itself and become doughy enough to form. :)

How To Make Clam Puffs

3. Remove the pan from heat and add 4 eggs, one at a time (you’ll reserve the last egg for the puff glaze.

4. Place 1 teaspoon butter on a cookie sheet and smear to coat the pan. Form the dough by hand into about 50 balls (100-120 puff balls if you’re making the full recipe in which case you’ll need more than 1 cookie sheet). When we formed the balls we improvised by transferring the readied flour into a Ziploc bag, cutting a small corner from the bag, and piping it onto the cookie sheet.

5. Preheat your oven to 400°F.

Clam Puffs Before The Oven

6. Make your egg-milk mixture by whisking together 1 egg and the milk. Brush the pre-baked puffs with the egg-milk mixture.

7. Bake the puffs at 400°F for 10 minutes. Reduce heat to 300°F and bake for 20-25 additional minutes.

8. While the puffs are baking let’s make the clam filling! In a medium bowl cream together the clams, cream cheese, tobasco, salt and pepper and set aside.

9. When the puffs are golden brown remove them from the oven and let them rest until they are cool to the fingers. Cut them in half with a knife and fill them with the clam filling (a little schmear with a knife will do just fine).

Yields 10-12 dozen as penned. Remember you can half this recipe!

Seafood Lover? I have a post coming soon with a great story about the Texas Coast that stems to my childhood. In the meantime check out the other Betty’s Cook Nook seafood recipes at right by clicking on yup – you guessed it – “seafood!”

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

 

Who is “Mary Stephenson?”

We Kikers lived at 2927 Trailend Drive in San Antonio from the early 1960s until the mid 1980s. Mary was the Mother of the Stephenson family living next door to us.

Mary was a fabulous foodie friend of ours and you’ll see a few recipes from Mary’s kitchen here at Betty’s Cook Nook.

Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.

Clam Puffs Recipe From Betty's Cook Nook

A Scan of Mom’s Cream Puffs & Clam Recipe | Gifted and Penned by Mary

 

You didn’t think I’d close this post without some vintage Dunkin’ advertising, did you? Here we go!

Dunkin Munchkins Vintage Logo


spinach delight

Spinach Delight Recipe From Betty's Cook Nook

Debuting for Super Bowl 2018 along with Holy Guacamole, this Spinach Delight recipe proved just that – De. Light. Ful!

Growing up you could find me about as close to anything fashioned from spinach as you could my homework (think: Far Far Away). Now that I’m older I can see what all the fuss was about – this dish is creamy, savory, and the dressing-stuffing that tops this appetizer provides the perfect crisp to raise eyebrows and arms.

Foodie Tips

  Herb Dressing or Herb Stuffing? Joe and I discussed this one for a bit. I told him I believed my Mom “Betty” knew well the differences between dressing and stuffing and she clearly penned the recipe card below “dressing.” But when we went searching for the ingredients for this recipe all we could find was Pepperidge Farm Herb Stuffing.

You can read this post where I help debunk the differences between dressing and stuffing but I’m leaving this “dressing” in the ingredients list even though I think the Pepperidge Farm stuffing packaging caters to northerners, where their Connecticut headquarters is located. #ThisIsTexas So buy their stuffing but call it dressing. :) Heck, even Pepperidge Farm uses the terms interchangeably as you can see in their very own recipe!

Pepperidge Farm Herb Seasoned Stuffing

 This dip pairs remarkably well with tortilla chips, Fritos or better yet Fritos Scoops which will lend you a helping hand fostering bigger globs of the green good stuff from dish to belly. We also enjoyed our delightful dip smeared atop some homemade garlic-rubbed toast (see the mouthwatering “triple play” pic below).

i. Time

To prepare: About 15 minutes.
To bake: 30 minutes.
To enjoy:
Mere nanoseconds

ii. Ingredients

3 packages | frozen chopped spinach
1 stick | butter, softened (my Grandmother insisted on Falfurrias)
8 ounce package| cream cheese, softened
⅓ package | pepperidge farm herb dressing (see stuffing tip above)
to serve | your favorite chips or veggies (optional)

iii. What to do

0. Preheat your oven to 350°F.

1. While the oven’s preheating cook the spinach (boil it?) and drain well. Set aside.

2. Blend together half of the softened butter and all of the cream cheese. Add in the spinach and mix everything well. Place this mixture into a 2 quart baking dish.

3. Roll the dressing to fine crumbs and sprinkle it over the spinach mixture. Dot the top of the dressing with the remaining ½ stick of butter.

4. Bake at 350°F for 30 minutes or until lightly browned. Remove from oven and let rest about 5 minutes.

Serve warm with your chosen accessory (tortilla chips, Fritos, Fritos Scoops, garlic bread, etc.). Or just enjoy it with a spoon!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Spinach Delight The Triple Play

Super Bowl Score: Shown here is my beloved “triple play” shot – Spinach Delight with hand-rubbed garlic bread, Lil’ Smokies resting in a BBQ and grape jellied sauce, and my homemade Queso and Fritos Scoops. It was hard to share. :) 

Spinach Delight Recipe

A Scan Of Mom’s Recipe Card (Circa 1970s)

Who is Mrs. Ira Lieberman?

Well clearly she was the inspiration behind this recipe per the credit Mom included on the recipe card above.

I did some online researching and believe I found her. Janet “Casey” Liberman was married to Ira Lieberman and both lived in San Antonio where I grew up.

Sadly both Ira and Casey have passed. I send my thanks to them for this recipe.


holy guacamole

Holy Guacamole

This special recipe is dedicated to Anna.
“Holy guacamole” not only makes us laugh – it jettisons us back
to our fond and flavorful days in Italy. Long live “Tes Mes” Day
and food comas!

~      ~

Homemade in February 2018 and promptly sent to the freezer, we later released this guacamole from its icy resting place to celebrate Super Bowl 2018 almost 50 years after the recipe was published.

I can promise you this is the first time I’ve made *then not quickly devoured* a delicious bowl of the green stuff but I was following my Mom “Betty’s” recipe clipped from the San Antonio Express-News as an experiment (see the recipe below). The recipe’s intent was to freeze before eating.

The results? Quite surprising!

Good gravy – freezing guacamole?

I agree – it seems odd at first but if you dial back the timeline to the 1960s/1970s the home economist (our Mothers) thirsted for ways to run an efficient kitchen. So freezing guacamole is a great way to prepare for your party without having to do all the work in the heat of the moment.

Back in the day freezing guacamole was considered “normal stuff,” like prepping your wardrobe or your “to dos” for the great day ahead. Brilliant forethought!

Holier than thou

To Texans guacamole is right up there in the inner circle of sanctity along with queso, big hair, and cowboy boots. These are the things we place high and mighty on our list of things to cherish. To literally “mess with Texas” is to tamper with one of its revered staples so you can image I was nervous about tinkering with the obvious – to divert from the culinary mission to make then eat in “normal” fashion.

To my family guacamole is a treasured treat. While we don’t necessarily enjoy “guac” for breakfast, lunch, and dinner like most outside our state might think – guacamole holds its place in our hearts as a “constant craving” food we keep near and dear.

Linus van Pelt and an Avocado

I Feel The Same Way, Linus

My Mom “Betty” truly loved guacamole. And she loved enjoying it alongside all of the wild and delicious Tex-Mex varieties we could consume while living in the unique pureness of San Antonio (rah, 78209-ers!)

Teka Molino Royalty

I Like My Puffy Taco Flanked By The Royal Line Up Of A Guacamole, Cheese, And Bean + Cheese Cups.
Nom. NOM!

One of our most special restaurants was — and still is — Teka Molino — which has some of the greatest food in the region (sorry, Nation, you do not qualify). Heck, I sometimes drive 97.8 miles from Round Rock to San Antonio just to enjoy Teka’s puffy tacos, bean rolls, and I always get a guacamole cup; a pot of gold served from masa fashioned into a cup which has been delicately deep fried.

I’ve lived north and south in Texas and I can promise you there’s nothing more tastefully authentic!

Teka Molino Bean Cups Rule T-Shirt

Considered My “Finer Attire” This T-Shirt Sums It Up Best

While I’m probably the only Texan outside “San Antone” proudly sporting a “Bean Cups Rule” T-shirt, I will promptly buy a “Guacamole Cups Rule” T-shirt when Teka Molino creates them. :)

So let’s dive deep into this guacamole and experience one of the greatest culinary gifts — glorious holy guacamole!

Foodie Tips

  Guacamole isn’t just a dip for chips, it’s a great plus-up to queso, enchiladas, tacos, soups, and it brightens a sad and lonely spoon (oh, yes I have!). Guacamole’s best friends include the nacho chip, the Fritos Scoop, and its often found mingling atop a properly dressed grilled hamburger, along with its farm-raised kissin’ cousins Mr. Bacon and Ms. Monterrey Jack Cheese.

  Nobody likes tired, ol’ brown guacamole. To extend your guacamole’s zest for life give it a slight squeeze of lime on top prior to serving. You can also store it overnight by placing cling wrap on top of the guac and lightly smoothing it out to remove any trapped air.

  I usually forage for the best ripened avocados from the bottom of my local market’s produce container. If I’m reluctantly forced to choose from pre-ripened avocados I’ll place them in a sunny window for a few days to help ’em along their way.

  My brow raised when I saw this recipe calls for parmesan cheese. It isn’t because I don’t love parm, but I’ve never had it alongside guacamole. And, while this recipe calls for lemon, lime is a citrusy suitable sibling. Lemon and lime go together like PB&J, cheese and wine, or a smile birthed from puppy kisses. I prefer my guacamole fork-mashed and chunky but I can respect why a blender was used given the culinary movement of the era.

After digging into the author’s past below I discovered she hailed from South Carolina. Hmm. So while I’m not saying this guacamole isn’t authentically Texas because of lemon and parmesan cheese I’m just noting the special twist Ruby Lou brought to this guac. Guacamole is a wonderfully inclusive dish that pairs well with others!

  Can’t get enough avocado? Explore some of the other recipes by clicking “avocado” in the ingredients word cloud list in the righthand menu. Don’t miss my Mom’s most special flavorful twist on potato salad made with avocado, bacon and sour cream instead of the typical mayonnaise. It’s a “Best Of The Best” recipe that has become a family tradition.

i. Time

To prepare: About 15 minutes.
To thaw: 1 ½3 hours (depends on the depth of your guacamole)
To enjoy:
Mere nanoseconds

ii. Ingredients

juice from ½ a lemon
| avocados, ripened, peeled, and quartered
| tomato, peeled, and quartered
| green onions, chive tops removed
| hot chilies (in Texas we call these jalapeños)
1 clove | garlic, chopped
to sprinkle | parmesan cheese (optional)
to serve | corn chips (we use “Fritos Scoops” these days #GoBold)

iii. What to do

1. Place your lemon juice in a blender.

2. Peel and quarter the avocados and tomato. Wash and dry the green onions and remove the chive tops. (Whoops — we accidentally included them and it was the more the merrier!) Remove the seeds from the jalapeños (we included them for more texture). Chop the garlic into small pieces. Add the avocado, tomato, onion, jalapeños and garlic to the lemon juice.

How To Make Guacamole

3. Cover the blender and run it on high speed until everything is smooth. Turn the guacamole onto a flat serving dish and place it in the freezer long enough to form a frosty crust. You can prepare this several days ahead of time if wrapped for freezing (we used Ziploc freezer bags).
Freezing Guacamole

4. To thaw allow 1 ½3 hours depending on the depth of the your guacamole. Sprinkle with parmesan cheese and serve with corn chips or your favorite sidekick.

Yields 2 ½ cups and a whole lotta “Yee Haws!”

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Potato Salad Shooter

I Siphoned Off Some Potato Salad For A “Potato Salad Shooter.” A Perfect Way To Enjoy Your Day!

Texas Guacamole Recipe

A Scan of Mom’s Recipe Clipping (Circa 1970)

 

Who Was Ruby Lou Potts?

She penned the recipe (above) that caught my Mom’s eye. I found this old newspaper article about her which lends more detail about the era this recipe was likely penned.

SAN ANTONIO EXPRESS NEWS –  July 1, 1969

New Writer For Feature By HELEN MILES Food Editor

Take note of the new byline the “Bexar Cupboard” feature in today’s San Antonio Express.

Since 1952, Nell Read (who later became Nell Read Carraway) has signed these popular weekly articles on food produced by the Home Service Division of City Public Service Board.

When Mrs. Carraway retired at the end of June, Ruby Lou Potts moved into her job as Home Service Supervisor and, with today’s article, becomes the author of “Bexar Cupboard,” an exclusive feature carried Tuesdays in the San Antonio Express.

Mrs. Potts needs no introduction to followers of “Bexar Cupboard.” She has been a home economist with CPSB since 1958 and has frequently been photographed for the column, demonstrating food preparation. Mrs. Potts holds a degree in home economics from Winthrop College in Rock Hill. S.C. She is a former home economics teacher and dietician. She and her husband, William Robert Potts, have two sons. Bob, who lives in Houston, and Charlie, who is serving in the Marine Corps in Vietnam.

Mrs. Carraway has chosen to retire early in order to enjoy her family. When she married Ben Carraway three years ago she acquired four grandchildren, a daughter and a son-in-law. “I have a wonderful family,” she says, adding that she wants to become a full-time homemaker and do for her family the work she has taught so many for so long.

She has been with the City Public Service Board for 41 years and for 37 as Home Service Supervisor, in this capacity she and her staff have helped women of San Antonio with countless problems encountered in running a home. Mrs. Carraway’s work with the annual San Antonio Livestock Show has brought about the organization of the Women’s Division which sponsors competition in cooking, baking and preparation of food and pastries.

Because of her outstanding contribution to the civic life of San Antonio, two years ago the San Antonio Chapter of Theta Sigma Phi named her winner of a Headliner Award. She began writing a weekly feature for the San Antonio Express in 1952 when Hattie Llewellyn was food editor. It was called “In the Spanish Patio.” In 1955, the name was changed to “Bexar Cupboard.” Now, as Mrs. Carraway lays aside her pen, it is with continuing pride that the San Antonio Express publishes “Bexar Cupboard” without interruption. Watch for the column each Tuesday written by Ruby Lou Potts.

Avocado Bacon Potato Salad

Also Known As “California Potato Salad” This Dish Is Deliciously Dy-No-Mite!
Home Style Austin? One Of My Other Blogs! I’m THAT Into Food!
I Have A Third Blog To Boot called ForTheLoveOfItaly.com

 

Fun fact: Avocados are considered single-seed berries — not vegetables. Who knew? Not me! Read more!

Let’s have a closer look at the greatness of Teka Molino: