These recipes were contributed by Ronnie and Shawn Davis, a Ennis resident, and originally appeared in the EnnisNOW September 2015 issue.
Pickled Shrimp
- 1 lb. medium shrimp, peeled, deveined and cooked
- 2 oz. pickling spice
- 16 oz. apple cider vinegar
- 1/4 cup sugar
- Mix ingredients together; pour into a quart-sized jar and cover. (If needed, top off jar with additional vinegar.)
- Refrigerate 4-5 hours, gently shaking jar every hour.
- Serve chilled as appetizer or add to a summer salad.
Saint Louis Style Pork Ribs
Serves 3-4.
- 1 tsp. garlic powder
- 1 tsp. ground peppercorns
- 1 rack Saint Louis style pork ribs
- Aluminum foil
- Barbecue sauce, to taste
- Rub garlic powder and ground peppercorns into ribs.
- Cook on smoker or grill on indirect heat at 250 F for 3 hours.
- Remove ribs; wrap rack tightly in aluminum foil; place on grill for an additional hour.
- Remove foil; place ribs on grill for another additional hour, basting every 20 minutes with barbecue sauce of your choice.
Crab-stuffed Jalapeño Peppers
30 medium-size jalapeño peppers
Crab Stuffing:
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup bell pepper, chopped
- 2 garlic cloves, peeled and diced
- 1/4 lb. butter
- 1/2 tsp. Worcestershire sauce
- 1 lb. crab meat (can substitute with canned crab)
- Salt, black pepper and red pepper, to taste
- 1/2 cup green onion tops, chopped
- 1 Tbsp. parsley, chopped
- 6 slices stale bread
- 1 cup evaporated milk
- 4 eggs (divided use)
- Breadcrumbs
- Flour
- Cooking oil
- Wash jalapeño peppers. Cut a “T” on the side of the peppers; remove membrane and seeds; leave tops on.
- Wash the peppers’ insides; drain.
- For crab stuffing: Sauté onion, celery, bell pepper and garlic in butter until wilted.
- Add Worcestershire sauce, crab and seasonings. Cook over medium heat for 15 minutes, stirring constantly.
- Add onion tops, parsley and bread soaked in evaporated milk and 3 beaten eggs; mix well.
- Stuff jalapeño peppers; roll peppers in a mixture of breadcrumbs and flour. Dip peppers in remaining beaten egg, then again in flour mixture.
- Deep fry in oil until golden brown.
Milky Way Cake
Cake:
- 7-oz. Milky Way bars
- 1/2 cup butter
- 2 cups sugar
- 1 cup Crisco
- 4 eggs
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 1/2 cups buttermilk
- 1/2 tsp. baking soda
- 1 tsp. vanilla
Frosting:
- 2 cups sugar
- 1 13-oz. can Carnation milk
- 1/2 cup butter
- 1 6-oz. pkg. semi-sweet chocolate chips
- 1 cup marshmallow crème
- For cake: Melt candy bars and butter in a heavy saucepan over low heat; stir often; set aside.
- In a bowl, combine sugar and Crisco; beat until creamy.
- Add eggs; beat until light and fluffy.
- Add flour and salt, alternating with buttermilk and baking soda; beat well. Stir in vanilla and melted candy mixture.
- Pour batter into three layer cake pans that have been greased and floured (or lined with waxed paper). Bake at 350 F for 30 minutes.
- For frosting: Cook sugar, milk and butter in a heavy saucepan on medium heat until it becomes a soft ball; remove from heat.
- Add chips and marshmallow crème; stir until melted. Frost cake and serve.
White Chocolate Fudge
Makes 3 lbs.
- 3 cups sugar
- 3/4 cup butter
- 1 5-oz. can evaporated milk
- 14-oz. white chocolate, shredded
- 1 7-oz. jar marshmallow crème
- 1 cup broken walnuts
- 1 tsp. vanilla
- Combine sugar, butter and milk in a heavy pan; bring to a boil, stirring constantly. Boil 5 minutes on medium heat.
- Remove from heat; add chocolate and mix well.
- Add remaining ingredients; blend well; pour into a butter-greased pan.
- Let cool before cutting.
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