These are vastly different from the sugary, cinnamon-y sweets that you typically find on the dessert menu at Mexican restaurants. They are more like biscuits, although we always ate them by breaking off a corner and filling the puffed interior with honey. I don't know what chef or server my mother badgered for this recipe, but I'm glad she did!
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup cold water
Vegetable oil for deep frying
Sift flour, baking powder, and salt into a bowl. Cut in shortening and stir in about 2/3 cup of water. Knead lightly until smooth. Cover with a cloth and an inverted bowl, allowing 10 minutes to rest. Meanwhile, heat oil to 385°F in a deep pan. Roll dough about 1/8" thick and cut into 3-inch squares. Drop in oil a few at a time, and turn several times so that they will puff evenly. Drain on paper. Makes about 20.
To eat, break off a corner and fill with honey.
Paula
Dorrie's Apple Pie
We all associate this recipe with Dorrie, although she credits her grandma for it.
3 pounds green apples, peeled and cut
6-8 tablespoons sugar, to taste
ground cinnamon
4 tablespoons butter
1 small lemon, halved
2 pie crusts
Place first crust in the bottom of a 9-inch pie plate, letting the edges fall over the rim. Place half the apples on the crust, sprinkle with 3-4 tablespoons of sugar, and liberally sprinkle with cinnamon. Dab half the butter, in pats, on top of the apples. Squeeze one half of the lemon across the top. With the remaining ingredients, repeat the layers. Cover with the other pie crust, seal the edges, and make holes for steam to escape.
Bake at 350°F for 1 hour.
Dorrie
3 pounds green apples, peeled and cut
6-8 tablespoons sugar, to taste
ground cinnamon
4 tablespoons butter
1 small lemon, halved
2 pie crusts
Place first crust in the bottom of a 9-inch pie plate, letting the edges fall over the rim. Place half the apples on the crust, sprinkle with 3-4 tablespoons of sugar, and liberally sprinkle with cinnamon. Dab half the butter, in pats, on top of the apples. Squeeze one half of the lemon across the top. With the remaining ingredients, repeat the layers. Cover with the other pie crust, seal the edges, and make holes for steam to escape.
Bake at 350°F for 1 hour.
Dorrie
Chicken with Rice
This is a variation of a hearty and filling casserole that Dorrie makes.
1 medium onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup white wine
1/2 cup Velveeta
salt and pepper
1 can cream of mushroom soup
4 chicken breasts
2 cup cooked long-grain white or brown rice or 2 cups uncooked Minute Rice
Melt the butter in a large stock pot, and then add onions, sautéing until onions are brown and tender. Add sour cream, wine, Velveeta, salt, pepper, and soup. Use the empty soup can to add water, 2 cans worth, or as needed. Cut chicken breasts into bite-sized pieces and add to pot. Alternative: Leave the chicken breasts whole and shred them after cooking. Add the rice and simmer until chicken is springy to the touch, cooked through. If using Minute Rice, you may need to add more water as the rice absorbs it.
Laura
1 medium onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup white wine
1/2 cup Velveeta
salt and pepper
1 can cream of mushroom soup
4 chicken breasts
2 cup cooked long-grain white or brown rice or 2 cups uncooked Minute Rice
Melt the butter in a large stock pot, and then add onions, sautéing until onions are brown and tender. Add sour cream, wine, Velveeta, salt, pepper, and soup. Use the empty soup can to add water, 2 cans worth, or as needed. Cut chicken breasts into bite-sized pieces and add to pot. Alternative: Leave the chicken breasts whole and shred them after cooking. Add the rice and simmer until chicken is springy to the touch, cooked through. If using Minute Rice, you may need to add more water as the rice absorbs it.
Laura
Gus's Sweet Potatoes with Bourbon and Pecans
I tried to recreate this dish from memory. I've been told that it isn't exactly what Gus used to make, but that it is still good.
6-8 sweet potatoes (less if they are very large)
1 1/4 cup brown sugar
1 stick of butter
1/2 teaspoon salt
1/2 cup bourbon
1/4 cup water
1 cup pecan halves, roughly chopped if desired
Boil the potatoes in salted water until just slightly tender. Remove to colander, run cold water over them, and drain. Peel and cut in half lengthwise, and then fit them as closely as possible into a buttered 3-quart baking dish.
Melt butter and brown sugar together in a saucepan over low heat. Add salt, water, and bourbon. When mixture is simmering, add pecans. Cook until syrup thickens, about five minutes.
Pour over potatoes and bake in a 350°F oven for 1 hour. Baste with syrup occasionally.
Laura
6-8 sweet potatoes (less if they are very large)
1 1/4 cup brown sugar
1 stick of butter
1/2 teaspoon salt
1/2 cup bourbon
1/4 cup water
1 cup pecan halves, roughly chopped if desired
Boil the potatoes in salted water until just slightly tender. Remove to colander, run cold water over them, and drain. Peel and cut in half lengthwise, and then fit them as closely as possible into a buttered 3-quart baking dish.
Melt butter and brown sugar together in a saucepan over low heat. Add salt, water, and bourbon. When mixture is simmering, add pecans. Cook until syrup thickens, about five minutes.
Pour over potatoes and bake in a 350°F oven for 1 hour. Baste with syrup occasionally.
Laura
Tex-Mex Pulled Pork
Sauce
1 can (8 oz) tomato sauce
1/4 cup chili powder (no, that's not a typo)
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 (4.5 oz) cans diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cinnamon
2 1/2 pound well-trimmed boneless pork loin roast
1/2 cup chopped cilantro
Mix sauce ingredients in a 3-quart or larger slow cooker. Add pork and then spoon sauce over pork. Cover cooker and cook on high for 3 1/2 hours or low 8-10 hours until pork is fork-tender. Remove pork to a cutting board, and using two forks, pull the meat to shreds.
Pour sauce into serving bowl; stir in cilantro and shredded pork. Serve on flour tortillas or burger buns, with shredded lettuce, diced onion, and sour cream as toppings.
Martha
1 can (8 oz) tomato sauce
1/4 cup chili powder (no, that's not a typo)
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 (4.5 oz) cans diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cinnamon
2 1/2 pound well-trimmed boneless pork loin roast
1/2 cup chopped cilantro
Mix sauce ingredients in a 3-quart or larger slow cooker. Add pork and then spoon sauce over pork. Cover cooker and cook on high for 3 1/2 hours or low 8-10 hours until pork is fork-tender. Remove pork to a cutting board, and using two forks, pull the meat to shreds.
Pour sauce into serving bowl; stir in cilantro and shredded pork. Serve on flour tortillas or burger buns, with shredded lettuce, diced onion, and sour cream as toppings.
Martha
Roast Pork with Piri-Piri
Marinade a 3 pound boneless pork loin or tenderloin for a full day for the
fullest flavor.
Piri-Piri
1/4 cup fresh hot chili peppers
2 cloves of garlic, minced
1 cup olive oil
1/2 teaspoon salt
Coarsely chop the peppers, discarding the tops. Combine all ingredients in a glass bottle. Cap and refrigerate. Use as needed.
Marinade
2 sweet red bell peppers, seeded and cut
8 cloves of garlic
2 teaspoons of salt
8 tablespoons of olive oil
6 teaspoons of Piri-Piri, or red pepper flakes to taste.
Put all the ingredients in a food processor and process until smooth. Reserve about half to use as a sauce. Place the pork loin in a baking dish, put half of the marinade on the pork, cover and refrigerate.
The next day preheat the oven to 350°F, uncover the meat and roast for 40-45 minutes per pound or until the internal temperature is 185°F. Slice for serving. Simmer the sauce for 5 minutes before serving.
Note: We often use the red pepper flakes rather than making the piri-piri.
Goppie
Piri-Piri
1/4 cup fresh hot chili peppers
2 cloves of garlic, minced
1 cup olive oil
1/2 teaspoon salt
Coarsely chop the peppers, discarding the tops. Combine all ingredients in a glass bottle. Cap and refrigerate. Use as needed.
Marinade
2 sweet red bell peppers, seeded and cut
8 cloves of garlic
2 teaspoons of salt
8 tablespoons of olive oil
6 teaspoons of Piri-Piri, or red pepper flakes to taste.
Put all the ingredients in a food processor and process until smooth. Reserve about half to use as a sauce. Place the pork loin in a baking dish, put half of the marinade on the pork, cover and refrigerate.
The next day preheat the oven to 350°F, uncover the meat and roast for 40-45 minutes per pound or until the internal temperature is 185°F. Slice for serving. Simmer the sauce for 5 minutes before serving.
Note: We often use the red pepper flakes rather than making the piri-piri.
Goppie
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