Recipe Talk

I use to fix this artichoke heart casserole from the McCall recipe cards for Thanksgiving. I moved and lost my cards. After returning a number of years later, I could not recall the recipe and our family members missed the dish. Done anyone know about it.

Lobster-Artichoke Casseroles

Serves: 1 Servings

Ingredients:

4 Lobster tails; cooked,

-5-6-oz.

1 cn (14-oz) artichoke hearts;

-drained

1/3 c (or 5 1/3 T) BUTTER

1 Green or red sweet bell

-pepper; cut into strips

1 sm Onion; peeled and quartered

1/4 c Unsifted; all-purpose flour

1 3/4 ts Salt

1/2 ts Paprika

1/8 ts Pepper

2 1/2 c Milk

1 Egg; beaten

1 tb Bottled capers; drained

1/2 ts Worcestershire sauce

1 ts Lemon juice

1/3 c Dry sherry

2 c Hot beautifully seasoned

-mashed potatoes

Instructions:

from McCall's Great American Recipe Card Collection, and TNT

Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke
hearts in half; gently toss with lobster. Set aside. In hot butter in
medium saucepan, saute bell pepper strips and onion until tender - about 5
minutes. Remove from heat. with slotted spoon, lift out vegetables -
combine with lobster mixture. Into same butter in saucepan, stir flour,
salt, paprika, and pepper until smooth. Gradually stir in milk. Bring to
boiling, stirring - boil 1 minute. Stir some of hot mixture into eggs; pour
back into saucepan. Cook over low heat, stirring constantly - about 5
minutes. Add lobster mixture along with rest of ingredients, except mashed
potatoes. Mix well. Gently reheat.

Spoon into 4 to 6 individual casseroles, OR a shallow, 2-quart casserole.
Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato
around edge of casserole(s). Run casserole(s) under broiler 2-3 minutes, or
just until potatoes are nicely browned. 4-6 servings.

from McCall's Great American Recipe Card Collection

ARTICHOKE HEARTS AND SPINACH CASSEROLE

---------------

2 Tbsp. butter
1 bunch green onions
1 can mushroom soup
8 oz. Philadelphia cream
cheese
2 pkg. frozen chopped spinach
1 can artichoke hearts
seasoned bread crumbs
Italian cheese

Drain artichoke hearts and quarter. Cook spinach as per
package directions; drain well. Cook green onions in butter.
Add mushroom soup and mix. Add Philadelphia cream cheese and
mix. Add spinach and artichoke hearts, mixing well. Put in
casserole. Sprinkle with bread crumbs and Italian cheese.
Bake 40 minutes at 350 degrees. Serves 8.

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GRACE'S ARTICHOKE CASSEROLE

2 cans artichoke hearts
1 c. Plagnoil olive oil
2 c. Progresso bread crumbs
2 toes garlic, crushed
2 c. fresh Romano cheese
juice of 2 lemons

Drain artichoke hearts and reserve liquid. Place olive
oil, artichoke juice and lemon juice in 2 quart casserole. Add
garlic and grated cheese. Cut artichoke hearts in four or more
pieces and add. Stir in bread crumbs until evenly mixed. Bake
at 350 degrees for 20 minutes or until hot. Serve as vegetable or as
dip with Melba rounds. Can be frozen.

===================================

BAKED ARTICHOKE HEARTS

3 boxes frozen artichoke
hearts
Italian style flavored bread
crumbs
grated Parmesan cheese
olive oil
Lawry's garlic powder
black pepper
salt to taste

Cook artichoke hearts according to package directions.
Strain in a colander and let cool long enough to handle. In a
casserole pan (one with a cover), sprinkle some olive oil on
bottom and add one layer of artichoke hearts. Sprinkle arti-
chokes with salt, pepper and garlic powder. Sprinkle with bread
crumbs and cheese. Drizzle olive oil over them and then make
another layer repeating until all of the artichokes are used.
Bake, covered, in a moderate oven about 30 minutes. Serve as a
vegetable with any type of roast.

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ARTICHOKE HEARTS AU GRATIN

2 (14 oz.) cans artichoke
hearts
1/2 clove garlic, minced
1/4 c. butter
1/2 tsp. tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 1/2 c. milk
1 egg, slightly beaten
1/2 c. grated Swiss cheese
1 Tbsp. dry bread crumbs
1 tsp. paprika

Cut artichoke hearts into thin slices. Saute in butter
with garlic. Remove to a shallow baking dish. Stir seasonings
and flour into remaining butter. Slowly add milk, stirring
constantly. Cook over low heat until sauce thickens. Remove
from heat and slowly add liquid to egg and 1/4 cup of the
cheese. Blend until smooth. Pour sauce over artichoke hearts
and sprinkle with remaining 1/4 cup cheese, crumbs and paprika.
Bake at 450 degrees for 15 minutes. Serves 6.