These recipes were contributed by Karen Glaspy, a Ennis resident, and originally appeared in the EnnisNOW August 2016 issue.
Nez’s Chocolate Pie
- 1 1/4 cups flour
- 1 stick butter, softened
- 1/8 tsp. salt
- 2 Tbsp. cold water
- 3 egg whites
- 6 Tbsp. sugar
- 1 tsp. vanilla
- 1 cup sugar
- 2 cups milk
- 3 egg yolks
- 5 Tbsp. flour
- 3 Tbsp. cocoa
- 2 Tbsp. butter
- 1 tsp. vanilla
- For crust: Combine flour, butter and salt; add cold water and mix until crumbly.
- Roll out crust and place in a greased pie pan; bake at 425 F until lightly browned.
- For meringue: Beat egg whites until stiff and glossy; add sugar and vanilla and combine.
- For filling: Combine first five ingredients; cook over low heat until thickened.
- Remove from heat; stir in butter and vanilla. Pour filling into cooled pie shell; top with meringue. Bake at 350 F until meringue sets and begins to brown.
This recipe serves a crowd. Potatoes can be covered and kept in refrigerator for 2-3 days until ready to bake.
- 8-10 lbs. potatoes
- Salt, to taste
- 1 16-oz. carton sour cream
- 2 8-oz. pkgs. chive and onion cream cheese
- 4 Tbsp. butter
- Pepper, to taste
- Paprika, to taste
- Chives, chopped, to taste
- Peel potatoes and cut into cubes. Add potatoes to stock pot. Cover with water; add salt. Cook until tender; drain and return to pot.
- Add sour cream, cream cheese, butter and salt and pepper, to taste.
- Using a hand mixer, mix until smooth and creamy; pour into a buttered 13x9x2-inch baking dish.
- Dot potatoes with additional butter; sprinkle lightly with paprika. Bake uncovered at 350 F for 30 minutes; garnish with chives.
Frozen whole kernel corn can be substituted for fresh.
- 1/4 cup sugar
- 3 Tbsp. all-purpose flour
- 2 tsp. baking powder
- 2 tsp. salt
- 6 large eggs
- 2 cups whipping cream
- 1/2 cup butter, melted and cooled
- 6 cups fresh corn kernels
- Combine first 4 ingredients; set aside.
- Beat eggs with a fork in a large bowl. Stir in whipping cream and butter; gradually add sugar mixture, stirring until smooth.
- Stir in corn; pour mixture into lightly buttered 13x9x2-inch baking dish.
- Bake at 350 F for 45 minutes, or until golden brown.
- 1 large brisket, trimmed
- Garlic powder, salt and pepper, to taste
- 2 2-oz. pkgs. onion soup mix
- Worcestershire sauce, to taste
- Preheat oven to 250 F; line large roaster with foil.
- Generously season brisket with garlic powder, salt and pepper; sprinkle onion soup mix on both sides and drizzle with Worcestershire sauce.
- Cover roster tightly with foil; put in oven at bedtime to cook overnight.
Leftover Brisket Tacos
- 1 10-oz. can Ro-Tel Tomatoes With Green Chilies
- Vegetable oil
- Flour tortillas
- Shredded cheese
- Put leftover brisket in a skillet; add Ro-Tel and warm over low heat.
- Shred using 2 forks; continue cooking until most of the liquid from the tomatoes has been absorbed; remove from heat.
- Cover bottom of a skillet with oil; heat on medium. Cook one side of each tortilla in oil until lightly browned; turn over and fold into taco shell shape using 2 forks. Brown both sides; drain on a paper towel.
- Make 2-3 tacos per person; serve with shredded cheese and guacamole.