shrimp victoria

Shrimp Victoria Recipe From Bettys Cook NookTales From The Sea

I found this recipe folded in my Mom “Betty’s” index card holder. I recognized her handwriting immediately.

There’s no doubting Mom’s love for seafood as this recipe is one of several shrimp recipes I’ve discovered in her cookbook (surf the shrimp recipe archive).

While I tell a few funny stories on this food blog about my dislike for most types of seafood, this recipe is delicious, proving once again that my distaste for seafood is waning. Mom would be proud.

The Write Stuff

I look closer at the paper containing the recipe and notice the phone number “CA6-4141”. I was time-warped back to an era when phone numbers began with exchange names. Exchanges were phased out in the 1960s and 70s, so this would date the origin of this recipe back about 50 years ago. The number CA6-4141? “CA” stood for “Capitol” which translated to “22” so the full phone number would have been 226-4141. Confusing short-code, huh? Today San Antonio has 10-digit dialing like most large cities. The city’s newest area code 726 went into effect in 2017 and made me smile because 726 is my birthdate, July 26th.

Also on the paper recipe (below) I see The Clegg Company. A quick Google and this San Antonio Business Journal article popped-up in sight. I was surprised to learn that the then 104-year-old retailer was purchased by Herman Miller – the maker of the iconic Herman Miller Aeron chair. This very chair was one I sat on during my days working for a large internet consultancy that went belly up after the dot-com bust. That’s another long twisty, turbulent story for another day!

While stories like these likely don’t mean much to folks outside my family I include them here as an example of the amazing ways we are connected to the past if we’re open to it. All this from a Shrimp Victoria recipe scribbled on a notepad… and tucked away for more than 50 years!

Foodie Tips

  The rice was good but believe it or not I’m trying buttered toast on the next go (we were out of bread)!

  Not sure how to clean and devein your shrimp? I’ve included a couple of YouTube videos below that will show you how easy it is!

  I thought I was being fancy by letting my shrimp marinate overnight in the fridge. Turns out that it’s not really necessary! My online sleuthing showed that a 30-minute marinade should be fine but with an acid-based marinade (this recipe has lemon juice) the shrimp can turn “mushy” as the acid can start to break down the shrimp. I didn’t experience this with my dish, however!

  While stores may not be consistent in how they classify shrimp, when you’re at the seafood counter there’s a method to the madness for how many shrimp typically come per pound (this is indicative of their size). Resources that will be helpful include the Certi-Fresh Shrimp Sizing Guide you can print, and keep with your cookbooks (score!)… and the Farm to Table guide that provides some detail on larger-sized shrimp. Now you’ll be able to decipher shrimp-like code like PUD, P&D, U/15, and 61/70!

i. Time

Total prep: About 30 minutes.

ii. Ingredients

½ cup | unsalted butter (my grandmother “Nanny” insisted on Falfurrias)
1 ½ pounds | cleaned, raw shrimp
½ cup | onion, chopped
1 cup | fresh mushrooms, sliced
2 tablespoons | lemon juice
1 tablespoon | worcestershire sauce
2 tablespoons | flour
1 ½ teaspoons | seasoned salt
dash | fresh cracked black pepper
1 ½ cups | sour cream
1 tablespoon | fresh parsley, chopped
to serve | rice or buttered toast (optional)

Shrimp Victoria On The Stove

iii. What to do

1. In a large skillet over medium-high heat melt the butter. Cook shrimp and onion, stirring until the shrimp is almost tender, about 5 minutes.

Shrimp Victoria Recipe With Mushrooms

Shrimp Victoria With Sour Cream

A Mound Of Sour Cream? Texans “Yee Haw” About This!

2. Add the mushrooms, lemon juice and the Worcestershire sauce. Cook, stirring occasionally, for 5 more minutes. Remove from heat.

3. Stir in the flour, seasoned salt and black pepper. Then the sour cream. Return the skillet to the heat and cook over low heat stirring until hot, but not boiling.

Shrimp Victoria Recipe

4. Sprinkle with parsley. Serve at once over rice or buttered toast.

Yields 6 servings

~ Patrick

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

Shrimp Victoria Recipe From Betty's Cook Nook

A Scan Of Mom’s Shrimp Victoria Recipe ~ Note The Suggested Pairings
For The Perfect Meal (see bottom of recipe)


jim’s canadian cheese soup

Canadian Cheese Soup Recipe From Betty's Cook NookAn Ol’ Time Family Favorite

The very first “Jim’s” opened back in 1963 at the corner of Broadway and Loop 410 in San Antonio. This location was my Dad’s absolute favorite to meet up for a standing breakfast with a large group of colleagues. When it was a lucky weekend day Dad would let me tag along. Here the staff knew him like the best of family.

Jim's No 1 Restaurant Broadway at Loop 410 Circa 1963

Circa 1963 ~ Jim’s Restaurant (No. 1)

My friend Dan said his Dad created this cheese soup for Jim’s Restaurants, which I remember being a favored thing right up there with the pet rock and the skateboard. This soup was a pre-appetizer staple that I liked more than the greener alternative – the salad. Um, no. When I asked my friend why his Dad named it “Canadian Cheese Soup” he said it was because “the name sounded good.”

Flash forward several decades to today and the recipe is still on Jim’s menu so it’s quite exciting to be able to enjoy it at home now that I’m not within walking distance of my childhood Jim’s.

My research for this recipe helped teach me the difference between a mirepoix, a roux, and the foodie “holy trinity” (deets below) so hats off to this silky, delicious, cheesy soup!

Foodie Tips

  I’ve adjusted the recipe ingredients below based on my friend’s inside scoop – cutting back on the milk, adding Tobasco, and using Velveeta instead of the triple play of cheeses I found in another copycat recipe which was: Cheese Whiz (16 ounces), Swiss (2 ounces), and cheddar cheeses (2 ounces).

  You can adjust the flour and milk as you see fit to arrive at your preferred consistency.

  I wasn’t sure what “chicken base” was, thinking it might be chicken stock or chicken broth. Turns out there is such a thing as chicken base – I found this “Better Than Bouillon” at my local market and it sure was flavorful, living up to its name.
Better Than Bouillon Chicken Base

  Refrigerate leftovers for an impromptu treat for when you’re in a hurry – you may find that adding a bit more milk will help return the silky, smooth consistency.

i. Time

Veggie prep: About 10 minutes.
Total prep: About 45 minutes.

ii. Ingredients

6 cups | water
5 stalks | celery, finely diced
¼ medium | onion, finely diced
3 medium | carrots, finely diced
4 tablespoons | low salt chicken base
2 sticks | butter (my grandmother insisted on Falfurrias)
1 cup | flour
20 ounces | Velveeta, cubed
2 ½ cups | milk
tiny bit | Tobasco
to garnish | oyster crackers (optional)

iii. What to do

1. In a stockpot over high heat bring the water to a boil.

Canadian Cheese Soup Ingredients
2. Let’s make “mirepoix!” To the water add celery, onion, carrots, and chicken base. Reduce heat and simmer about 30 minutes, or until the celery is tender but firm. Note: About 15 minutes into the simmering start Step 3 (if you like the quick route)!

3. Next up? The roux: In a heavy skillet, melt the butter over low heat. Add the flour and mix constantly with a whisk until things are smooth and free of lumps. Cook your roux 8-10 minutes, whisking constantly to prevent scorching.

4. Reduce heat under the soup (not the roux) to medium-low, add the prepared roux and continue to whisk until everything is smooth and thick, 4-5 minutes.

How to make Jim's Canadian Cheese Soup

5. Add the Velveeta and continue cooking until the cheese is melted, making sure to whisk occasionally.

6. Heat the milk in the microwave (or double boiler). Slowly add the milk to the soup mixture, whisking all the way. You can add a little more – or less – milk to reach your desired consistency.

To Serve: Spoon into bowls and top with a few shakes of Tabasco. After enjoying my first bowl I added a few oyster crackers for crunch and 5-7 fresh pinched oregano leaves to add a pop of herby flavor.

Yields 12-16 servings!Jim's Restaurant Logo

~ Patrick

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

Relevant, Additional Foodie Info: 

Is Velveeta Cheese Actually Cheese?

The History of Cheez Whiz

My Own “Cheesy Love Affair” With Velveeta

Kitchen Tip: Mirepoix vs. The Holy Trinity

More Vintage Jim’s Pics

More About Mirepoix:


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