Brownie's Diner Coconut Merinque Pie also from Anderson's Diner This recipe was requested from a Governatorial candidate in Texas, Jim Mattox who was my neighbor from me one time as it was his favorate from a now closed but very popular diner in Dallas. Mr Anderson was the chief cook at Brownie's until he started his own place, Andersons. 3 eggs, separated 1 pint milk 6 oz sugar 1 tsp vanilla 6 tb butter 1 oz cornstarch coconut 9" inch pie shell 5 oz sugar for merinque Combine egg yolks, milk sugar vanilla and butter. Cook till about to boil and then add cornstarch dissolved in a little cold water. Cook till very thick. Mix in coconut to taste. put in cooled pie shell that has been cooked. Make merinque with the 3 egg whites and 5 oz sugar. Beat till stiff making sure sugar is dissolved. Top with toasted coconut.
Luby's Coconut Meringue Pie Notes: Source Fort Worth Star Telegram. Ingredients: 5 C. Half-and-Half 1/4 C. Butter 1 C. Sugar 3 extra-large Eggs 1/4 C. Cornstarch 1 tsp. Vanilla 1/4 tsp. Salt 1 C. miniature Marshmallows 11/4 C. flaked Coconut 2 baked 9-inch pie shells Meringue: 1 1/4 cups egg whites (from 8 to 9 extra-large eggs) 1 tsp. Cream of Tartar 1 1/2 C Sugar Preparation Instructions: For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat. In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended. Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours. Heat oven to 350 degrees. For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut. Bake 12-15 minutes or until lightly browned. Refrigerate until served. Luby's Cafeteria Chocolate IceBox Pie 2 ½ cups milk 1½ cups sugar ¼ cup cocoa 1 TB buttter 5 TB cornstarch 6 TB water 3 large egg yokes 1 tsp vailla 1 cup mini marshmallows 1 baked deep dish pie shell chocolate curls whipped cream to top 1. In medium saucepan or microwave combine 2 cups of the milk, sugar, cocoa, and butter Bring that to a boil. 2. In medium bowl combine cornstarch and water until dissolved. Add the other ½ cup of milk, eggs yolks, vanilla and whisk until blended good. Gradually add to the mixute that is boiling and cook stirring constantly for 2 minutes until real thick and smooth. Add the marshmallows and stir till they melt and smooth. 3. Pour into pie shell. Press plastic wrap directly over filling and put in ice box for 2 hours. 4. Lose the plastic wrap and Top with whipped creme and garnish with chocolate curls... If you don't like this one.... welll ...ya just don't like chocolate!!!! ;-) For Meringue~ whites from 8-9 large eggs. about 1 1/4 cups (room temperature) 1 tsp creme of tartar 1 1/2 cups sugar in a large clean and DRY bowl beat the egg whites and creme of tartar until soft peaks form. Add the sugar a little bit at a time until stiff peaks form. Spread half of the mixture over each pie crust to crust. Bake 12-15 minutes or until lightly browned. Then put in the ice box. Might want to sprinkle some chocolate drops on the top... Luby's Chicken/Turkey Tetrazzini 12 oz spaghetti 1 1/2 tsp vegetable oil 1/2 tsp salt 1 1/2 tb butter 1/4 cup chopped onion 1 small garlic clove, minced 2 cans creme of mushroom soup 1 cup chicken broth 1 tsp seasoned salt 3 cup shredded American cheese 4 cups diced chicken or turkey 2 tb chopped parsley 2 tb diced red bell pepper or pimento Heat oven to 350 F Cook spaghetti according to package direction adding oil and salt to cooking water. In large saucepan or dutch oven over medium heat melt butter, Add onion and garlic. Cook for 2 minutes, stirring. Add soup broth, seasoned salt and 1/ 1/2 cups of the cheese. Cook and still till mixture is smooth and cheese is melted. Add spaghetti and mix well. Transfer to a 2 qt baking dish. Cover. Bake 30 minutes until hot. Uncover and sprinkle with remaining cheese and bake 2 minutes until cheese melts. Sprinkle with parsley and bell peppers.
Two recipes from the Torch that was in Oak Cliff. The stuffed grape leaves are great and everyone likes them. I have modified them was the lamb that traditionally comes in them to ground beef. I hate lamb! Grecian Dormades (Stuffed Grape Leaves)a la Torch jar grape leaves 2 cups beef broth 1 lb. ground chuck 1 cup undercooked rice 2 TB catsup 1/2 cup chopped green onion 1/2 cup chopped parsley 2 TB butter 1 1/2 tsp salt 1/2 tsp pepper 2 TB lemon juice 1/2 tsp cinnamon Mix up all ingredients except leaves, broth, lemon juice and catsup. (Ah, go ahead and add te catsup and juice if you want just add it again to the sauce later) Place a TB of stuffing on the DULL side of the grape leaf and foldover sides and top to bottom. Place folded side down in baking dish or crock pot and top with mixture of the broth, lemon juice and catsup. Cook if one stove for 1 hour on low. If in oven at 350 for 1 hour; if crock pot on HI for 3 hours! Enjoy! -------------------------------------------------------------------------------- Souflaki a la Torch Next a sorta shish-ka-bob for the grill or Barbeque! With a Greek Touch! 2 1/2 lb beef filet or heavy beef 1 TB oregano 1 TB salt and pepper to taste 1/2 oz or more red wine (cheap) 4 oz olive oil Onions, Green Peppers, Firm Tomatoes lemon juice to taste. Cut meat into cubes. Combine oregano, salt, pepper, wine and olive oil. Add meat to it and marinate 6-8 hours or overnight. Place 6 cubes on a skewer alternating with onion cubes, green pepper and tomatoes. Broil to taste and squeeze lemon juice over all. This was highjacked at the Torch in Dallas which is now closed.
Two great hushpuppies recipes: one from Southern Kitchen and one from the Dallas Country club. SOUTHERN KITCHEN'S FAMOUS HUSHPUPPIES 1 1/2 c white cornmeal 1/2 cup sifted flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp salt 1/4 cup finely chopped green onion 1/2 cup crumbled bacon pieces 1/4 cup buttermilk 1 egg beaten Combine corn meal, flour, baking powder, soda, salt, green onion, and bacon. Stir in buttermilk and egg. Let stand for 20-30 minutes to let thicken. Pour oil in deep pan to depth of 2 inches. Heat to 375 or 400F. Drop batter by heaping tablespoons into hot oil. Fry to deep rich brown and drain. Makes 15 to 18. Dallas Country Club Hushpuppies 2 cups cornmeal 1 cup flour 1/4 cup sugar 1/4 tsp soda 2 tsp salt 1 tsp pepper 3 tsp baking powder 1 tsp Accént 1 onion, chopped 1 tsp poultry seasoning 1/4 cup parsley flakes 2 eggs 1 cup buttermilk 1 TB butter melted Combine all ingredients. Chill for 1 hour. Drop in 1 inch balls into 350 pot of boiling shortening and fry till golden brown. The mix keeps several days in the fridge. Another favoriate from Southern Kitchen, SOUTHERN KITCHEN CINNAMON ROLLS 1/2 Cup milk 1 1/2 TB dry yeast 1/2 Cup butter 3 TB warm water 1/3 Cup sugar 2 1/4 cups flour 1/2 tsp salt 1 egg Scald milk and add butter and stir until the butter is melted. Add sugar and salt and stir until dissolved. Dissolve yeast in warm water and add to milk mixture. Add 1 cup of flour and beat well. Add egg, which has been beaten lightly then beat about 2 minutes. Add 1 cup of flour and beat well. Add rest of flour and mix well. Place on floured board and knead very lightly about 8 times. Pat in well greased bowl cover and let rise till doubled in bulk. Cinnamon sugar mixture 1 cup sugar 1/2 cup well packed brown sugar 1 TB cinnamon 6 TB butter Mix sugar, brown sugar and cinnamon together until well blended. Roll dough cut to 8" x 20". Completely cover with 1 TB melted butter. Spread connamon sugar mixture evenly over the surface reserving about 3/4 cup for top/ Roll up and cut into 24 even pieces. Melt 3 TB butter in 7x10 1/2 in pan and putt rolls in pan placing cut side up. Press dough to force butter up around rolls. Then spread remaining sugar over the top. Press down. Let rise until double. Bake at 375 degrees until done about 20 minutes. Serve warm. These were served at the conclusion of each meal at Southern Kitchen in Dallas.
Great for watching football games which Dandy Don does a lot of now. :;) Dandy Don's Spagetti for Cowboy Games from Don Meridith 1 pkg. 8 oz spagetti 1 diced onion butter 1 1/2 lb ground round salt, pepper can of tomatoe sauce can mushroom soup dash Worchester sauce garlic powder, chili powder, seasoned salt pkg grated cheddar cheese Cook spagetti until just tender. Brown onion in a dab of butter and then brown the meat. Add seasoning to taste and soup and tomatoe sauce. Mix the spagetti with the meat sauce. Cover and bake for 15 minutes at 350° Top with cheese and return to oven just to melt and watch America's Team and enjoy!
Here are two versions of the famous Brockles Salad Dressing served at their restrauant. Both come from Brockles family members. Brockles Salad Dressing - 1967 Brockles family of Ft. Worth, TX via Uncle Phaed - finder of lost recipes Serving Size : 0 Preparation Time :0:15 Categories : Amount Measure Ingredient -- Preparation Method 1/2 teaspoon ground sage 1 teaspoon prepared mustard 2 teaspoons ketchup 1 teaspoon A-1® Steak Sauce 2 pods garlic -- (or 1 teaspoon garlic salt) 1/8 teaspoon cayenne pepper 1 teaspoon Worcestershire sauce 1 teaspoon pimiento cheese product 2 teaspoons smoky cheese spread -- (try either finely rated Muenster or a crocked smoky Cheddar spread) 1 pint Miracle Whip® -- not mayonnaise Mix together, adding cheese last. Combine all with Miracle Whip. Refrigerate. Description: "Brockles claim to fame. A dressing of Miracle Whip /w sage, mustard, ketchup, A-1, garlic, cayenne pepper, pimiento cheese and smoky cheese spread.] Yield: "1 pint" Alternative recipe from the Brockles Family Ingredients: 1 pint jar of real Mayonnaise (not Miracle Whip) 4 Tbsp of drained sweet pickle relish 2 tsp of paprika 1 to 1.5 ounces of crumbled Blue Cheese 1 to 1.5 Tbsp of garlic powder (adjust as desired for taste) - Spoon Mayo into a mixing bowl - I put the relish in a fine mesh strainer and press with paper towel to eliminate excess liquid. - Add ingredients, each with a little stirring. - Hand mix to an even color and texture. - Another 1/2 tsp of paprika will give it a bolder color if desired. - Put back into cleaned mayonnaise jar (or container of your choice). - Keep refrigerated. - It always tastes better after a day in the fridge.
This comes from a club called the Haunted House Club that I belonged to with a fake ID on Maple. A 3 story club with piano bar and restrauant on the first floor; a disco and a room totally dark with couches on the second; and I never learned what was on the 3rd floor. If you had a party of 10 or more they would pick you up in a hearse. You got your own Death Certificate when ordering this drink.... not for the faint... Embalming Fluid Served at Haunted House Club, Dallas 1 oz of the following: grain alchol 151 proof rum tequila gin creme de menthe green Shake with ice; Served in rocks glass with ice. Present with death certificate.
The famous Chili rice as concocked by Shanhai Jimmy. He had a place near Lakewood, in downtown Dallas. SHANGHAI JIMMY'S CHILI RICE Ingredients: 2 lbs. beef – lean chili cut (I have found that a nice lean roast ground into chili meat works best) 6 beef bullion cubes 1 bay leaf 2 tablespoons cooking oil 4 teaspoons sugar 1 teaspoon salt ½ teaspoon red pepper (this is his recipe. He means cayenne pepper. You might adjust to your taste) 1 teaspoon black pepper 1 teaspoon garlic powder (NOT garlic salt) 4 teaspoons ground cumin 4 tablespoons chili powder (again, adjust to your taste) 4 tablespoons flour 4 tablespoons corn meal 4 teaspoons lemon juice (see alternative ingredient at the end of the recipe) Recipe: Allow about 2½ hours to prepare. Heat two tablespoons cooking oil in a skillet over medium heat. Add the chili meat and fry for 15 minutes. DO NOT STIR THE MEAT. Turn the meat, without stirring, and cook for another 10 minutes. While you are doing this put 6 cups of hot water in a 4 quart pot and dissolve the bullion cubes. When the beef is cooked break it up and add to this stock. Add the bay leaf. Add one additional cup of water. Be sure to use the grease that cooks off the meat in addition to the meat itself. Cook this for 1½ hours over low to medium heat (slow boil). You may cover the pot if you wish. At about 1 hour and 20 minutes combine the following ingredients in a mixing bowl: Sugar, salt, red pepper, black pepper, garlic powder, cumin, chili powder. Stir to mix well. When mixed stir it into the stock and leave at a slow boil for 10 minutes (leave the pot uncovered) Mix the flour and the corn meal well. You do not want any lumps in this. Then add ¾ cup of water to form a watery paste. Once again stir well to eliminate any lumps. Then add this mix to the chili. This is the thickening agent. Stir well and continue stirring for 5 minutes at a slow boil. Cut the heat to below a simmer and add the lemon juice. In place of the lemon juice you may use 2 teaspoons of cider vinegar or 4 tablespoons of sherry if you like. Whatever you use, stir it in well.
Highland Park Cafeteria Coconut Icebox Pie 2 cup milk 2 oz cornstarch 1 cup sugar 2 tb butter 3 beaten eggs,separated 1 tsp vanilla 1 tsp coconut extract 1 tsp gelatin cold water pinch salt 6 tb sugar 1 cup shreaded coconut whipping cream 9" baked pie shell In a double boiler scald milk. Combine cornstarch with sugar and add to milk. Cook and when thickened add butter. Add egg yolk and lower heat and cook till very thick. Remove and add vanilla and coconut extracts. In a separate bowl combine gelatin with cold water to dissolve and pour into custard. Whip the egg whites with sugar and salt and fold into custard. Pour pie into shell and cool. Top with whipped cream and toasted coconut. Highland Park Cafeteria- Dallas Tx
This recipe is not from a restrauant yet it is from a Texas Governor Preston Smith. By far is the "most Prepared" recipe in my house. Also made for Church socials and events. It's very easy and good. Texas Governor's Chess Pie This is a family favorite! It is one of those desserts that you just can't put down. Watch out or you will eat the Whole PIE! 4 eggs, beaten 1 1/2 cups sugar 1 tsp vanilla 1/2 cup melted butter or oleo 1 TB cider vinegar 1/2 tsp. nutmeg 9 inch frozen or fresh pie shell Combine ingredients adding butter after eggs go in. Pour into uncooked pie shell (deep dish) Bake 45 minutes at 375 degrees. May add chocolate or coconut to recipe if desire
Kirby's Charcoal Steaks Roquefort Creme Dressing 1/2 cup crumbled Roquefort or Bleu Cheese 1 3 oz pkg creme cheese 1/2 cup creme 1/2 cup mayo 1 TB lemon juice 1 TB wine vinegar Blend the bleu cheese/Roquefort with the cream cheese. Gradually add the cream. then add the mayonaise, lemon juice and vinegar. Make about 1 1/2 cups
The Jagerstube German Red Cabbage 1/2 cup shortening 1 onion diced 1 apple diced 1 medium head cabbage (2-3 lb) sliced 1 cup sugar 3 bay leaves dash cinnamon 1 TB salt 1 tsp pepper dash cloves or 3-4 whole cloves 1/2 cup white vinegar 2 cup bouillon or beef stock In a large saucepan melt shortening over low heat. Add onion, apple, cabbage, sugar, bay leaves, cinnamon, salt and pepper, cloves, vinegar and beef stock. Simmer 30-40 minute turning 2 or 3 times during cooking. Makes 8-10 servings and it's really great.
Copykat El Fenix Enchiladas Chili Gravy (from Robb Walsh) Ingredients: 1/4 cup lard (or vegetable oil) 1/4 cup flour 1/2 tsp black pepper 1 tsp salt 1-1/2 tsp powdered garlic 2 tsp ground cumin 1/2 tsp dried oregano (Mexican oregano is preferred if it’s available) 2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods) 2 cups chicken broth (or water) Method: Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups. Cheese Enchiladas Ingredients: 1/2 cup vegetable oil 8 corn tortillas 3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity) One medium onion, diced 2 cups chili gravy Method: Preheat the oven to 450. Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated. Pour 1/2 cup of chili gravy in a baking pan. Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it. Place rolled tortilla in baking dish, seam side down. Continue with remaining tortillas. Take remaining chili gravy, and pour it over the rolled tortillas. Sprinkle remaining cheese and onions on top. Bake for 10 minutes or until sauce is bubbly and cheese is melted. Makes 8 enchiladas. El Fenix Chili Rellenos 1/2 cup oil 1/4 tsp cumin 1 onion finely diced 1/2 tsp white pepper 1/4 cup flour 1 small garlic clove crushed 4 cups tomato juice 2 TB chopped pimento 1 1/2 tsp salt 6 TB finely chopped almonds 1/8 tsp cumin 1/2 cup chopped raisins 1/2 tsp white pepper 2 cups oil 1 small garlic clove crushed 6 large chilis pobano 1lb ground round 4 eggs separated 1 large potato finely diced 2 tomatoes peeled and diced 1 onion diced 1 1/2 tsp salt Heat oil in skillet over medium heat, add onion and saute until tender. Add flour and cook until lightly browned, then add tomato juice gradually and cook until thickened. Add salt, cumin, white pepper and garlic and simmer over low heat 15 minutes. Keep sauce warm over low heat. Fry ground round in skillet over medium heat until medium done, then add potato and cook till done. Reduce heat to low temperature, add tomatoes, onion, salt, cumin, white pepper, garlic, piminento, almonds, and raisins and simmer 15 minutes. Remove from heat. Heat oil in skillet over medium heat and cook chilis poblano until skins look white. Remove from oil and drain. Wrap in moistened cloth, Peel, dipping in water to help loosen skin, Slit and remove veins. Fill with beef mixture. Sprinkle a little flour over filling. Beat egg whites until soft peaks form. Fold in egg yolks and beat till fluffy. Dip stuffed chilis in egg mixture . Fry in hot oil over medium heat till golden brown. Remove from oil and place in warm tomato sauce. Heat over very low temperature 5 minutes. Chilis may be stuffed with pasteurized cheese instead of meat filling. Use 1/4 cup cheese for each chili. Kip’s Big Boy hamburger Ingredients 1 Cup shredded lettuce 8 Jumbo sesame seed buns 1 Pound of ground beef chuck Salt 4 Slices of real American cheese Kip’s Big Boy Hamburger Sauce Ingredients 2 Teaspoons water 2 Tablespoons sweet relish 1/4 cup mayonnaise 2 Tablespoons ketchup How to Make Kips’s Big Boy Sauce This is really easy just combine the relish, mayonnaise,water and ketchup. That’s your big boy sauce How to Make Kip’s Big Boy Burger On waxed paper form the beef into eight equal sized, round patties about 4″ in diameter. Discard the top half of four of the eight buns. Now toast the the buns until golden. The extra bottom, is your middle bun. After the buns are toasted, now grill your beef patties and salt liberally. Cook for about two minutes, then turn and add another sprinkle of salt. Cook for about another two minutes. Now dress your Big Boy buns while the beef is cooking. Put half the sauce on the toasted bottom, and the other half on the middle, adding 1/8 cup of lettuce to each. The slice of cheese goes on top of the lettuce on the true bottom bun. When the beef patty is cooked, drain excess fat by tilting the patty to the side while holding it to the spatula with your free hand. Put one patty on each dressed bun, stack the center, non-cheese patty/bun on top of the bottom cheese patty/bun. Finish by placing the toasted crowns on top. STRAWBERRY PIE Easy to make 9'' Strawberry Pies. All ingredients are important, check to see if you have everything before starting. Ingredients (Makes 2 Pies, for 8 servings) 2 Store bought, Frozen Deep Dish 9" pie shells, baked per package directions 2 quart fresh strawberries, washed, stems removed (hulled.) 3 oz. package strawberry Jello gelatin ½ cup corn syrup ½ cup sugar 1 cup sugar with 4 cups water for marinade 2 cup, saved marinade juice 1 tablespoon lemon juice 1 teaspoon vanilla extract 1/4 cup corn starch Whipped Topping Directions for Preparing Strawberries 1 cup sugar and a pinch of salt, boiled with 4 cups water until sugar is dissolved, then let cool. Place whole strawberries in a bowl and pour on the prepared sugar water to marinade. Cover and refrigerate for at least 6 hours or overnight. Next day; strain strawberries but save two cups of the juice. Direction for Strawberry Glaze and Pie In a saucepan combine cornstarch with ½ cup of the saved cold strawberry marinade juice, stir well to dissolve cornstarch then add another 1-½ cup of the saved marinade juice, then combine it with all the other ingredients except the vanilla and strawberries, bring to a boil to thicken, remove from heat and stir in vanilla, let cool at room temperature for 45 minutes. Arrange the strained strawberries either whole or cut-in-halves, divide the amount equally and place them into both 9" pre-baked pie shells, split glaze into two parts and pour over each pie, cover pies with plastic wrap and refrigerate 4 to 6 hours, slice each pie into 4 pieces and scoop it on serving dishes, top with Cool Whip or preferably homemade whipped cream before serving. Serves 8 Lets go to PAGE 2