artichoke spread

An artichoke spread recipe from Betty's Cook Nook
A Hearty Artichoke Dish

Each time I dive into Mom’s cookbooks to select a recipe it usually winds up being a journey in time picking out the chosen one.

  • With more than 125 recipes under my belt since 2011 it’s becoming difficult to remember which ones Joe and I have already made.
  • With hundreds more recipes to choose from it can be hard to pick the next recipe.

This week I landed on a new strategy – to simply pick the next recipe in order from front to back in Mom’s index card holder or her recipe book. This makes choosing super simple.

As luck would have it the very first recipe chosen under this new form of culinary law and order was this amazing artichoke spread. This recipe quietly sat at the front of Mom’s appetizer section like a wallflower – probably because I had already made this artichoke dip … in the process this spread recipe had been passed over for more than 4 years.

Turns out this spread beats the pants off the dip recipe. Which just goes to show to never underestimate the power of a wallflower.

foodie tips ~

  Surely Parmesan Cheese isn’t the same thing as Parmigiano-Reggiano Cheese, right!? What you find when you click this link may surprise you!

  Whatever you do please don’t use “shaker cheese” for this recipe. Go fresh. I used my hand grater and made a coarse shred that melted into perfection.

  Love artichokes? Click here to peruse other artichoke recipes here at Betty’s Cook Nook.

  This recipe inspired me to create a new category for connecting you to my favorite Betty’s Cook Nook dishes. Just click on “The Best Of The Best” category link at right!

An Artichoke Spread Recipe From Betty's Cook Nook

i. ingredients

2 cans | artichoke hearts, drained and chopped
2 cups | mayonnaise
2 cups | parmesan cheese, grated
to taste | salt and pepper
7 shakes | tabasco brand pepper sauce
to taste | garlic powder
to serve | ritz brand crackers

ii. what to do

0. Preheat oven to 350°F. Whew, that was easy!

1. Drain the artichoke hearts and chop them up. Place the artichokes into a casserole dish. Add the mayo, cheese, salt, pepper, Tabasco sauce, and garlic powder and mix everything together.

2. Bake in your preheated oven for 30 minutes. My spread got warm and bubbly with a little bit of browned cheese on top. #yum!

3. Remove the warm spread from the oven and let it rest a few minutes. If you add more parmesan on top we won’t be surprised. That’s what we did!

Enjoy by topping on Ritz crackers, tortilla chips, Naan bread, tortilla roll-ups … the list is never-ending. It’s that good.

Best served warm. Leftovers refrigerate well and they did not last long!

~ Patrick

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

An Artichoke Spread Recipe From Betty's Cook Nook

Mom’s original recipe gifted to us from our next door neighbor Mary Stephenson. :)


Who is “Mary Stephenson”?

We Kikers lived at 2927 Trailend Drive and 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.

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stroganoff steak sandwiches

A Stroganoff Steak Sandwich Recipe From Bettys Cook NookA Christmas Spectacular
(Part II)

This stroganoff steak sandwich recipe is a continuation of the ultimate holiday meal which begins with this tomato bisque recipe, which you’ve gotta check out if you want your holiday meal to be complete. ;)

You’ll also be able to read a little more about how this recipe was selected for Betty’s Cook Nook plus learn about the photographer who took the picture of the 1970s Christmas family below.

foodie tips ~

  I was a little bummed when I started this recipe then discovered the meat needed to marinate overnight. Turns out it was well worth the wait. The flavor was delicious. I hope you agree!

  Any recipe where the first ingredient is beer is dyn-o-mite! Add sour cream and you’re taking your tastebuds on a one way trip to Fantasy Island.

  I’m a Texan. So in the ingredient ranges noted below, I always round UP.

  The bread. At the store I was in a flurry and forgot to pick up some french bread. I used some thin sliced white I had loitering in the pantry and still loved this sandwich. Use your favorite sliced bread and you’ll be AOK. I promise.

  I prefer these sandwiches warm. If you follow the original recipe they are likely to be room temperature cool. Either way, you win.

  Some people cry over spilled milk. When I later realized I forgot to butter my bread I have to admit a few sniffles were born.

i. ingredients

the marinade:
⅔ cup | beer
⅓ cup | vegetable oil
1 – 2 teaspoons | salt
¼ – ½ teaspoon | garlic powder
¼ – ½ teaspoon | fresh cracked black pepper

all the rest: 
2 pounds (1” thick) | flank steak
2 tablespoons | falfurrias brand butter
½ teaspoon | paprika
to taste | salt
2 cups | white onion, sliced
6 slices | buttered french bread, toasted
1 cup | sour cream (I’m crazy for Daisy)
½ – 1 teaspoon | prepared horseradish

ii. what to do

1. Place the steak in a shallow dish. Combine the first 5 ingredients above and pour this marinade over the steak. Cover and refrigerate overnight.

How To Make Stroganoff Steak Sandwiches From Betty's Cook Nook

2. The next day … drain the steak and broil it 3 inches from the heat for 6 minutes on each side for medium rare in an electric oven (gas boiling tips here) or until its the desired degree of doneness. Slice across the grain in thin slices and set aside. Keep warm if you can.

3. Combine the butter, paprika and salt in a skillet. Add the onions and cook them until they are transparent then set aside.How To Make Stroganoff Steak Sandwiches From Betty's Cook Nook

4. Combine the sour cream and horseradish in a saucepan. Place over low heat, stirring until warm.

5. Place some onions on the buttered bread, top with a few steak slices then a dollop of your sour cream mixture. You can smear your dollop on top of your sandwich. I left mine a dollop for photo-taking purposes. Add a dash more paprika on top and you’re ready to dive in!

Yield: About 4-6 servings

Here’s a scan of the original recipe! Note the missing Apple Cider recipe (how could they?!). No worries – I have a substitute recipe coming soon. 

Southern Living Magazine December 1978

 


calabacita

This special recipe is dedicated to our dear family friend Bristol ~
thanks to her, mom’s recipes live on; the greatest treat I’ve ever received.
~      ~

tasty calabacita

My mom’s great friend “Bristol” said “calabacita” was one of mom’s absolute favorite recipes because she loved its spicy taste. Now I know where I get my love of spicy food!

I didn’t even know how to spell calaba-HUH?, but thanks to Google, I do now. Calabacita means “little squash” in Spanish and is often made of a variety of summer squashes with thin, edible skins, including zucchini, yellow crookneck, Mexican straight-neck and sunburst squashes (per the research I did online). We’ll see what mom used!

I remember something squashy as a kid, but not sure of the name. I think mom “dumbed” the name calabacita down to “squash” for me since my tiny tongue was too young to pronounce “ca-la-ba-ci-ta.” Although I do remember the young ability to say “Chitty Chitty Bang Bang!”

5/14/11 UPDATE ~ I received mom’s cookbook this very week and scoured both the cookbook and the little recipe card file… and no calabacita recipe! All I can figure is that mom probably had the recipe in her head and didn’t need to write it down. But that doesn’t mean she didn’t share it with her friends! I’m on the hunt for the recipe, so in the meantime, enjoy the recipe below from the other Betty (Crocker)… the ingredients look similar to what I remember eating… except I don’t remember mom using chicken… but she did use both yellow crookneck squash and green zucchini.

i. ingredientsingredienti di calabacita

1 tablespoon | extra-virgin olive oil
1-1/2 lb | uncooked chicken breast tenders (not breaded)
8 to 10 small to medium | zucchini (2 1/2 lb), peeled, thinly sliced (8 cups)
1 medium | white onion, chopped (about 1/2 cup)
1 can (15.25 oz) | Green Giant® whole kernel corn, undrained
1 can (14.5 oz) | diced tomatoes with green pepper and onion, undrained
1 can (4.5 oz) | Old El Paso® chopped green chiles, undrained
1-1/2 teaspoons | garlic powder
1/2 teaspoon | ground cumin
to taste | salt and pepper, if desired
1/2 cup | chopped fresh cilantro

ii. what to do

1. In 5- to 6-quart saucepan or Dutch oven, heat oil over medium heat. Add chicken; cover and cook 4 to 6 minutes, stirring occasionally, until no longer pink in the center.

2. Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, stirring occasionally, until zucchini is tender.

3. Stir in cilantro; cook 3 minutes longer, stirring occasionally.

the simple joy of calabacitaFoodie Tips ~

While I don’t remember mom serving calabacita over white rice, consider it (from me to you).

Making instant rice? Why not substitute water with chicken or beef broth?