World Recipes

Tex-Mex Chili Gravy

4 dried red New Mexico chiles*
8 dried red ancho chiles*
1 pound ground beef
4 cups beef stock
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons bacon drippings (optional)
2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1 tablespoon Masa Harina

* To shortcut, use about 1/2 cup Gebhardt chili powder and reduce the cumin and oregano by half.

If using the shortcut, skip this step. Preheat the oven to 300 degrees F. Break off the stems of the chile pods and discard the seeds. Place the pods in a single layer on a baking sheet and roast them for about 5 minutes. Watch the pods closely so that they do not scorch. Break each chile into several pieces. In a blender, puree the pods with the stock. You should be able to see tiny pieces of chile pulp, but they should be bound in a smooth, thick liquid. Set the puree aside.

In a medium saucepan, brown the meat with the onion and garlic. Drain the grease. Add bacon drippings, if desired, and return the pan to the heat. When the bacon drippings have melted, add the cumin, oregano, salt and pureed chiles or chili powder and beef stock. Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly.

In a small bowl, mix the Masa Harina with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy. Simmer the gravy for an additional 10 minutes.

Serve with Tex-Mex enchiladas, tamales or other dishes.

Taco Filling

4 garlic cloves, minced, or 1/2 teaspoon garlic powder
3 pounds ground beef
2 ounces Gebhardt chili powder
2 teaspoons cumin
1/2 cup raw potato, grated
2 teaspoons salt
6 cups water

Combine all ingredients and simmer for two hours. When the mixture is done, pour into a colander and drain well. Meat should not be greasy for tacos. Spoon meat into prepared taco shells. Top with shredded lettuce, chopped tomatoes, grated cheese and taco sauce if desired.

Roast Turkey

1 (16 to 18 pound) turkey
2 teaspoons salt
2 teaspoons pepper
1/2 cup vegetable oil
2 apples
1 orange
1 lemon
2 fresh jalapeno peppers

Preheat oven to 325 degrees F.

Rinse and dry turkey. Remove neck and giblet bag from the small cavity in front and the large body cavity. Season inside turkey cavity with salt and pepper. Use salt sparingly if using a pre-basted turkey. Rub exterior of turkey generously with vegetable oil and place in a large roasting pan with shallow sides.

Cut apples and orange into quarters. Cut lemons in half. Pierce jalapeno peppers with a fork. Insert apple, orange, lemon and jalapeno peppers into cavity. Roast turkey 15 to 20 minutes per pound. Temperature should read 180 degrees F when an instant-read meat thermometer is inserted in the thickest part of the thigh. The leg should also move easily at the joint. The turkey should be ready for 1 hour before dinner is served. Loosely tent with foil to keep warm, and carve just before serving.

Giblet Gravy

Make this gravy ahead of time and warm it just before serving.

2 ounces chicken or turkey necks
1 ounce chicken or turkey gizzards
    and hearts
1/4 ounce chicken or turkey livers
9 cups water, divided
1 cup flour
1/2 cup butter
1/2 cup vegetable oil
3 teaspoons salt
2 teaspoons pepper

Rinse necks, gizzards and hearts. Place in a large saucepan or stockpot. Cover with 8 cups water. Bring to a boil; reduce heat to simmer. Using a large spoon, skim off foam as it accumulates during cooking. Cook until necks are soft and gizzards and hearts are tender, 2 to 3 hours. Remove from heat and let cool. When cool enough to handle, strain stock into clean saucepan with lid or into a plastic storage container. Refrigerate to congeal fat, several hours or up to 2 days. Freeze for longer storage.

Reserve gizzards and hearts; discard necks. Chop gizzards and hearts into 1/2-inch pieces. Refrigerate up to 2 days.

To make gravy, lift off congealed fat from stock and discard. Heat stock to liquefy; reserve. In stockpot, melt butter over medium heat. Add oil, then gradually stir in flour. Cook until flour is bubbly; reduce heat and cook until flour turns a rich brown, the color of cocoa. Gradually add warm stock, stirring with a wire whisk to eliminate lumps. Cook until thickened to desired consistency, about 20 to 30 minutes. Season to taste with salt and pepper.

Meanwhile, rinse livers, if using, and place in a small saucepan with 1 cup water over medium heat. Lower heat and simmer until livers are cooked through, 15 to 20 minutes. Remove from heat and let stand until cool. Drain livers and discard liquid. Chop livers into 1/4-inch pieces. Stir chopped gizzards, hearts and livers into gravy. Adjust seasoning as needed.

Gravy may be refrigerated for up to 2 days before serving. Reheat to serve. Thin with de-fatted pan juices from turkey or with water or stock to desired consistency.

Makes 16 servings.

River Walk Strawberry Pie

1 (9-inch) graham cracker crust
10 ounces frozen strawberries
1 cup granulated sugar
2 egg whites
1 tablespoon fresh lemon juice
Dash of salt
1/2 cup whipping cream, whipped
1 teaspoon vanilla or almond extract

Thaw strawberries in a colander. When they reach room temperature, combine them in a large mixing bowl with the sugar, egg whites, lemon juice and dash of salt. Beat until very stiff, about 15 to 20 minutes.

Fold the whipped cream and vanilla or almond extract into the beaten berry mixture and pour into the prepared pie crust. Freeze the dessert for 2 to 3 hours or until very firm.

Canadian Mennonite Plum Custard Kuchen

Posted by Olga at recipegoldmine.com 8/30/02 5:51:13 pm

A tea-biscuit base with neat rows of plums surrounded by custard - this is a delicious dessert.

1 1/3 cups flour
1/4 teaspoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1/3 cup margarine or shortening
1 egg, beaten
1 cup milk
Plums, pitted and halved

Topping
1/2 cup granulated sugar
1 teaspoon cinnamon

Custard
1 beaten egg
1/2 cup sour cream
1/2 cup buttermilk or yogurt
1/3 cup sugar

Sift together flour, baking powder, salt, and sugar. Cut in margarine. Beat egg and milk and stir into mixture. Pat the dough over the bottom of a 9-inch cake pan. Arrange nicely in rows enough pitted plums to completely cover the dough. Sprinkle topping over the plums. Bake at 400 degrees F for 15 minutes.

Meanwhile mix custard ingredients. Take the kuchen out of the oven, drizzle the custard mixture over the plums, and return it to the oven. Reduce heat to 350 degrees F and bake for another 30 minutes.

Serve warm.

Mennonite Caramel Apples

6 red baking apples
1 cup brown sugar, firmly packed
1/2 cup water
1 tablespoon cornstarch
1/8 teaspoon salt
1 tablespoon butter
1 cup milk
1/2 teaspoon vanilla extract

Wash and pare apples one-third of the way down from stem end. Leave whole. Remove cores and cook in syrup made of sugar and water. When apples are tender, remove to serving dish. Combine cornstarch and milk to make a smooth paste. Bring cornstarch to the boiling point and then add syrup in which apples were cooked. Cook for 10 minutes or until cornstarch is thoroughly cooked. Remove from heat and add butter, salt and vanilla extract. Pour over apples and serve.

Mennonite Oatmeal Bread

2 cups rolled oats (preferably coarse)
2 cups boiling water
1/2 cup molasses
1/2 cup brown sugar
1 teaspoon salt
1/2 cup shortening
1/2 cup lukewarm water
1 teaspoon sugar
2 packets yeast (about 2 tablespoon)
Chopped nuts (optional)
Raisins (optional)
About 6 cups all-purpose flour

Pour boiling water over rolled oats; stir and add molasses, salt, brown sugar and shortening. Let stand until lukewarm, then add yeast dissolved in warm water with sugar. Mix in flour until it requires muscle. Then knead a few minutes on well floured surface. Put dough in bowl; cover. Let rise 1 to 2 hours in warm, draft-free place to double its size (rolls and buns take less time to rise and bake; can make various shapes). It is risen enough if the dent stays when you press your fingers deeply into it. Nuts or raisins may be added with flour or kneaded into individual loaves. Divide into 2 loaves; let rise again until smooth and round over tops of pans, about an hour or more. Bake at 400 degrees F for 35 minutes.

Rye Bread variation
Use half rye and half all-purpose flour and use 1/2 cup molasses as part of the liquid.

Louisiana Fried Catfish

2 pounds catfish filets
1/2 cup yellow mustard
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 cup cornmeal
1/2 cup flour
2 cups peanut oil

Wash fish and pat dry with paper towels.

Combine mustard, salt, pepper and garlic powder. Toss fish in mustard mixture.

Combine cornmeal and flour. Dredge coated filets in cornmeal and flour mixture.

Heat peanut oil until very hot. Fry catfish filets, a few at a time, until golden brown and crisp. Serve hot.

Makes 4 to 6 servings.