These recipes were contributed by Lee Burton, a Duncanville resident, and originally appeared in the SouthwestNOW May 2014 issue.
Burton Homemade Vanilla Ice Cream
Makes one gallon.
- 5 medium eggs
- 5 cups sugar
- 1 Tbsp. vanilla extract, or to taste
- 1 tsp. butter extract
- 1 tsp. almond extract
- 1 tsp. salt
- 1 can evaporated milk
- 1 gallon whole milk
- 20 lbs. crushed ice
- 1 box rock salt
- Beat eggs with a mixer, gradually adding sugar. Add extracts, salt and evaporated milk; mix until thoroughly blended.
- Pour mixture into gallon cylinder of ice cream maker. Fill with whole milk to line indicated on cylinder.
- Pack crushed ice around cylinder, layering with rock salt several times. Keep adding ice and salt until ice cream maker stops, about 45 minutes.
Easy Homemade Salsa
- 1 28-oz. can tomatoes
- 1 small onion, chopped
- 1 jalapeño, chopped (Leave in a few seeds, as desired.)
- 1 garlic clove
- Small handful cilantro
- Salt, to taste
- Garlic, to taste
- 1 Tbsp. lime juice
- Mix all ingredients; blend or process to desired consistency.
- 2 Tbsp. oil
- 1 1/2 Tbsp. cider vinegar
- 1/4 tsp. pepper
- 1 tsp. salt
- 1 tsp. garlic salt
- 14 oz. black olives, chopped (with liquid)
- 14 oz. chopped green chilies (with liquid)
- 2-3 tomatoes, finely chopped
- 4-5 green onions, finely chopped
- 2 avocados, chopped
- 1 pkg. corn tortilla chips
- Blend first 5 ingredients. Add next 4 ingredients. Chill.
- Add avocados when ready to serve. Serve with chips.
Mexican Chicken Casserole
- 12 flour tortillas
- 1 chicken, baked or broiled
- 1 4-oz. jar chopped pimentos
- 1 cup onion, chopped
- 1 4-oz. can chopped green chilies
- 1 10.75-oz. can cream of mushroom soup
- 1 10.75-oz. can cream of chicken soup
- 1 14-oz. can chicken broth
- 12-16 oz. Colby Jack cheese, grated
- Tear tortillas into pieces. Bone and chop chicken; set aside.
- Mix remaining ingredients, except cheese.
- In a large baking dish, layer tortilla pieces, chicken, soup mixture and cheese. Repeat, ending with cheese.
- Bake at 350 F for 1 hour.
John Wayne Cheese Casserole
- 2 4-oz. cans chopped green chilies
- 1 lb. each Monterrey Jack and cheddar cheese, coarsely grated
- 4 eggs, separated
- 2/3 cup evaporated milk
- 1 Tbsp. flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 medium tomatoes, sliced
- Preheat oven to 375 F.
- Combine chilies and cheeses. Turn into well-buttered, shallow 2-qt. baking dish or 8×13-inch dish.
- In a large bowl, beat egg whites until stiff.
- In a small bowl, combine egg yolks, milk, flour, salt and pepper; mix thoroughly. Using spatula, gently fold egg whites into yolk mixture. Pour combined mixture over cheese. With a fork, “ooze” mixture into cheese. Bake 30 minutes.
- Remove from oven; arrange tomato slices, overlapping, around edge of casserole. Bake 30 minutes longer or until knife inserted in center comes out clean.
Easy French Onion Soup
- 2 large onions, sliced 1/4-inch thick
- 2 Tbsp. butter
- 2 cloves garlic, pressed
- 2 10.5-oz. cans beef broth
- 1 10.5-oz. can beef consommé
- Dash Worcestershire sauce
- 1 cup Swiss cheese, shredded
- 4 slices French bread, toasted
- Place onions and butter in a saucepan; sauté on medium heat until tender. Add garlic; sauté 1-2 minutes more. Add next 3 ingredients; bring to boil for 1 minute.
- Place 1/2 of cheese in the bottom of 4 oven-proof bowls. Fill bowls with soup, leaving room for bread on top. Top bread with remaining cheese. Place under broiler until cheese is bubbly. Serve immediately.