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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.
River Walk Strawberry Pie 68
Roast Texas Turkey
1 (16 to 18 lb.) turkey
2 tsp. salt
2 tsp. pepper
1/2 C. vegetable oil
2 apples
1 orange
1 lemon
2 fresh jalapeño peppers
Preheat oven to 325°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 jalapeño peppers
with a fork. Insert apple, orange, lemon and jalapeño peppers into cavity. Roast
turkey 15 to 20 minutes per pound. Temperature should read 180°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 lb. chicken or turkey necks
1 lb. chicken or turkey gizzards
and hearts
1/4 lb. chicken or turkey livers
9 C. water, divided
1 C. flour
1/2 C. butter
1/2 C. vegetable oil
3 tsp. salt
2 tsp. 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.
Roast Texas Turkey 69
God Bless Texas
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.
Roast Texas Turkey 70
Rojo Salsa
4 Small tomatoes (about 1 lb.), peeled, finely chopped
2 Fresh California (Anaheim) or New Mexico chiles, peeled, finely chopped
OR 1/3 cup chopped green chiles
½ Small jalapeno chile, stems and seeds removed
½ Medium onion, finely chopped
¼ Cup Fresh cilantro leaves, chopped
1 Large garlic clove, minced
1 Teaspoon Olive oil
½ Teaspoon Salt
Combine tomatoes, chiles, onion and cilantro in a bowl. Mash garlic with
salt to make a paste. Stir garlic paste into tomato mixture.
Cover and allow to stand for two hours before serving to blend flavors.
Serve at room temperature. Makes about 2-½ cups.
Rojo Salsa 71
Salmon Croquettes
15 oz. Can of red or pink salmon, drained
1 Small onion, finely chopped
1 Teaspoon Fresh lemon juice
1 Egg, lightly beaten
12-15 Saltine crackers, crushed
¼ Teaspoon Ground pepper
2 Teaspoon Fresh parsley, chopped (optional)
¼ Cup Canola oil
Mash drained salmon in a bowl. Add chopped onion, lemon juice, egg, pepper
and, if desired, parsley. Mix gently. Shape into six croquettes (patties).
Crush the saltines between two sheets of waxed paper with a rolling pin. Set
each croquette into the crumbs, pressing gently to make sure crumbs adhere,
turning to coat both sides.
Heat oil in skillet over medium heat. Fry croquettes on one side until
golden brown, then gently turn and fry other side. Serves 4 to 6, depending
upon appetites.
Salmon Croquettes 72
Smoky Tomatillo Salsa
1 Pound Tomatillos, husked
1 Teaspoon Olive oil
¼ Cup Red onion, finely chopped
½ Cup Fresh cilantro leaves, chopped
2 Canned chipolte chiles, finely chopped OR 2 dried chipolte chiles
1 Teaspoon White vinegar
1 Teaspoon Dried leaf oregano (preferably Mexican oregano)
½ Teaspoon Salt
Heat the broiler, and cover a baking sheet with aluminum foil.
With baking sheet 5 to 6 inches from flame, broil the tomatillos for 15 to
18 minutes, turning occasionally. Tomatillos will darken in spots. Remove
from broiler, allow to cool, and finely chop.
Warm the olive oil in a skillet. Add the onion and saute until softened.
In a bowl, combine the onion and tomatillos. Stir in all remaining
ingredients.
May be served warm or cold. Makes about 2 cups.
Smoky Tomatillo Salsa 73
Southern Potato Salad
10 Large redskin potatoes
2 Teaspoon Salt
8 Eggs, hard cooked, chopped
1-½ Cup Miracle Whip
¾ Cup Prepared mustard (regular yellow mustard)
¼ Cup Apple cider vinegar
2 Large onions, chopped
6 oz. Chopped pimentos
1 Teaspoon Celery seed
1 Jar of sweet pickles, finely chopped
Freshly ground black pepper, to taste
In a large pot, cover the potatoes with water and add the salt. Boil until
potatoes are tender when pierced with a fork. Do not overcook -- potatoes
should not be mushy. Peel and dice the cooked potatoes.
Put the chopped potatoes, eggs, onions, pimiento, sweet pickles, celery seed
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