taste of the west - western recipes
Steak Soup
(Makes 1 gallon, about 16 servings)
1 lb extra lean ground beef, USDA Prime or
Choice Grades
4 oz celery
7 oz carrots
3 oz onion
1/2 gallon water
2 lbs mixed vegetables (corn, green beans, and peas,
frozen or fresh)
6 cans high quality diced tomatoes
1/2 cup high quality beef broth
1/3 cup Kitchen Bouquet browning and seasoning sauce
8 oz margarine
1 1/4 cup flour
Combine flour and margarine in bowl, and set aside. Brown
ground beef in stockpot, at low to medium flame. While beef is
browning, mince celery, carrots, and onions in food processor.
Once beef is browned, add remaining ingredients to stockpot.
Place on a low to medium flame and bring to a low boil, stirring
occasionally. When soup reaches low boil, slowly add flour mixture
while stirring. Freeze leftovers.
Cattlemen's Famous Lamb Fries
(Serves 4)
1 box Saltine crackers
1 lb lamb testicles
Plenty of vegetable oil
For cracker meal, finely crush Saltine crackers in food processor.
Then, slice lamb testicles into 1/8-inch slices. Dredge lamb slices into
ground cracker meal. Shake off excess breading before frying.
Deep fry at 350º F for 4 mins. Drain on paper towel. Serve hot with
side of cocktail sauce for dipping. Serve an appetizer or double
recipe for entrée portion.
Coconut Cream Meringue Pie
(Serves 8)
Crust
1 pre-made or frozen pastry shell (9 inches), baked
(light golden) and cooled
or
1 cup all-purpose flour
1/2 tsp salt
1/3 cup shortening (plus 1 extra tbsp)
3 tbsp ice water
Preheat oven to 475º F. Mix flour and salt in medium bowl. Using
a pastry blender or cutter, add shortening until texture resembles
pea-sized balls form. Sprinkle with cold water, 1 tbsp at a
time, tossing with fork until all flour is moist. Quickly gather pastry
into a ball and flatten into 4-inch round on lightly floured surface.
Wrap in plastic wrap and refrigerate about 45 mins or until
dough is firm and cold but malleable. Roll pastry, using floured
rolling pin, into 12-inch circle. Carefully roll dough, place in pie
plate and unroll. Gently press against sides and bottom of plate.
Trim overhanging pastry, leaving 1 inch from pie plates’ edge.
Fold and roll pastry under, even with plate; flute as desired. To
prevent dough from puffing up, bake with pie weights or prick
bottom and sides with fork. Bake 8 to 10 mins or until light
brown. Cool before filling.
Filling
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 tbsp butter or margarine
1/2 tsp vanilla extract
Preheat oven to 350º F. In sauce pan, combine sugar, cornstarch,
and salt. Gradually stir in milk until smooth. Bring to a boil; cook
and stir for 2 mins or until thickened. Gradually stir 1 cup hot filling
into egg yolks; return all to the pan, stirring constantly. Bring
to gentle boil; cook and stir for 2 mins. Remove from heat; stir in
chopped coconut, butter, and vanilla until butter is melted.
Meringue
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar
1/2 cup flaked coconut
In a mixing bowl, beat the egg whites on medium speed until
foamy. Add cream of tartar; beat until soft peaks form. Gradually
beat in sugar, 1 tbsp at a time, on high until stiff peaks form.
Pour hot filling into crust. Spread with meringue, sealing edges
to crust. Sprinkle with flaked coconut. Bake until meringue is
toasted golden brown. Cool on a wire rack for 1 hour; chill for 1
to 2 hours before serving.
|
