Tag: Christmas

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There aren’t many dishes that Dad talks about from growing up, but one that stands out are the stuffed artichokes his grandmother, Bena Guido, would make for an appetizer at Christmas Eve. A few years ago, I tried a recipe I found on pinterest. It was an all day affair to make these things; and while they were good, they weren’t Bena’s. However, I started digging through Nannie’s recipe box and (Voila!) I found a recipe for Stuffed Artichokes. I’m hoping that this is Bena’s famous recipe because I’ll be whipping it up at some point to test it out. (Fingers crossed.)

Stuffed Artichokes

4 medium artichokes

2 tablespoons lemon juice

1 cup dry bread crumbs

1/4 cup Parmesan, grated

1/2 cup parsley, shopped

2 ounces ham or pepperoni

1 medium clove garlic

2 teaspoons fresh oregano (or 1 teaspoon dried)

1/2 cup olive oil

1 teaspoon salt

Trim artichoke leaves and take fuzzy choke from bottom. Brush ends of the leaves with lemon juice. In processor, blend cheese with bread crumbs, parsley, meat, garlic, and oregano until the meat is finely minced. Stir in olive oil. Sprinkle artichokes with salt, open the leaves slightly, and stuff with 2 tablespoons of the mixture in each leaf. Sprinkle with remaining mixture. Put in shallow dish so they fit snuggly. Cover bottom of dish with water. Cover with foil leaving opening for vent. Cook on high 12 to 16 minutes turning every 4 minutes. Let stand for 5 minutes before serving.

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This recipe is one that my Nannie, Doris Guido, made for every Thanksgiving and Christmas I can remember. When she realized just how much I liked it, it would show up throughout the year, too. I loved it. It was the crunch of the water chestnuts and Ritz crackers, the creaminess of that cheese, and all those veggies that I absolutely adore! Now, Doris loved onion. It was present in everything, but it’s perfect here. Add this to your Turkey Day spread. Trust me.

Zucchini and Squash Casserole

2 cups zucchini and squash, cooked and drained

1/2 cup mayonnaise

2 eggs

Salt and pepper to taste

Medium onion, chopped

1 cup cheddar cheese, grated

10 Ritz crackers, crushed

1 can sliced water chestnuts

Cook and drain the squash and zucchini, pressing out all the water. Saute onion in it. Mix together veggies with mayo, eggs, salt, and pepper. Add water chestnuts. Pour in greased 8-inch by 8-inch baking dish. Top with cheesed crushed crackers. Bake at 350 degrees for 30 minutes.

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A birds and squirrels tree for Jackie & Jo.
A tree devoted to all of the St. Mary’s pewter ornaments.
A kitchen tree. What’s cuter?
I mean, come on.

It’s no secret that I like Christmas. As soon as Hallmark starts running that marathon countdown and XM changes over to the jolliest of tunes, I’m instantly in the holiday spirit. Don’t misunderstand, though. I love all of fall. I love pumpkin spice like every other basic out there. I love seeing the leaves change and crisp fall days make their way into our lives. I love Halloween and dressing my Beagles into costumes that they absolutely hate. I even make room for Thanksgiving because, really, what’s better than a day solely devoted to eating, watching a Christmas parade, and then napping all afternoon? Plus, both my sister and I celebrate our birthdays in November, so we have an appreciation for the fall.

But what’s wrong with decking the halls early? What’s wrong with spreading a little Christmas cheer? I’ve already planned, ordered, and started addressing my Christmas cards. I’ve got 4 of my 6 trees up and decorated. Is there a Christmas wreath on my door? No. Do I have pumpkins on my porch? Yes. Have I already pulled out my Christmas PJs? Hell, yes. It’s cold outside. So, do us all a favor. Don’t judge those that decorate during the month of November and sing Fa-la-la-la-la under their breath at a moment’s notice. We’re just jolly, ok? It could be worse.