In the Kitchen With Irene Kubin

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Irene Kubin, a Ennis resident, and originally appeared in the EnnisNOW May 2016 issue.

Pie Crust
Makes 2 pie shells, 1 double crust or lattice-top pie.

  • 2 cups flour
  • 1 tsp. salt
  • 2/3 cup shortening
  • 7-8 Tbsp. cold water
  1. Using a food processor, mix flour, salt and shortening; add 1 Tbsp. of water at a time until mixture forms a ball.
  2. Divide dough in half and roll out. 
  3. Bake at 450 F for 10-12 minutes.

 

Coconut Meringue Pie
Filling:

  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 tsp. salt
  • 2 cups milk
  • 3 beaten egg yolks
  • 2 Tbsp. butter
  • 1 tsp. vanilla
  • 1 cup coconut

Meringue:

  • 3 egg whites
  • 1/2 tsp. vanilla
  • 1/4 tsp. cream of tartar
  • 6 Tbsp. sugar
  1. For filling: In a saucepan, combine sugar, flour and salt; add milk and mix well.
  2. Stir over medium heat until boiling; then cook 2 more minutes; remove from heat.
  3. Stir small amount of mixture into egg yolks; return to saucepan; cook 2 more minutes, stirring constantly; remove from heat.
  4. Add butter, vanilla and coconut; mix well; pour into cooled, baked pie shell.
  5. For meringue: Warm egg whites to room temperature; beat with vanilla and cream of tartar until soft peaks form.
  6. Gradually add sugar until it’s dissolved; spread onto pie, sealing edges.
  7. Sprinkle coconut on top; bake at 450 F for 12-15 minutes.

 

Pecan Pie

  • 1 Tbsp. flour
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 3 beaten eggs
  • 1 cup white corn syrup
  • 1 tsp. vanilla
  • 1 cup pecans
  1. Mix flour and sugar; cream in butter.
  2. Stir in eggs, syrup, vanilla and pecans; pour into unbaked pie shell.
  3. Bake at 350 F for 45 minutes, or until mixture passes toothpick test.
  4. Hint: If crust browns too quickly, cover edges with a strip of foil.

 

Enchilada Casserole

  • 1 lb. hamburger
  • 1 small onion, chopped
  • 1 tsp. garlic powder
  • 2 Tbsp. chili powder
  • 1/2 tsp. cumin
  • Salt and pepper, to taste
  • 1 8-oz. can tomato sauce
  • 1 15-oz. can chili
  • 1 pkg. flour tortillas 
  • 1 lb. cheddar cheese, grated
  1. Brown hamburger with onion; drain.
  2. Add garlic powder, chili powder, cumin, salt, pepper and tomato sauce; cook until blended.
  3. In a large casserole dish, spread 1/2 of chili on dish’s bottom; layer tortillas, hamburger mixture and cheese twice.
  4. Spread on rest of chili; bake at 350 F for 30 minutes.
  5. Remove from oven; top with additional grated cheese; let rest for 5 minutes before serving.

 

Dumplings and Sauerkraut
Dumplings:

  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 egg
  • 1/2 to 3/4 cup milk

Sauerkraut:

  • 1/2 cup onion, chopped
  • 2 Tbsp. vegetable oil
  • 1 14.5-oz. can sauerkraut, drained and rinsed
  • Salt and pepper, to taste
  • 2 Tbsp. flour
  • 2 Tbsp. oil
  1. For dumplings: Combine all ingredients; make thick biscuit dough.
  2. Knead for 1 minute; divide dough into 10-12 pieces; on a floured surface form into flattened balls.
  3. Bring water to a boil in a large Dutch oven; drop balls gently into pot; cook, while gently stirring, for 10 minutes, or until balls double in size; test with fork for doneness.
  4. For sauerkraut: Sauté onion in oil until tender; add sauerkraut; cover with water; add salt and pepper; cook for 10 minutes over medium heat.
  5. Make a roux by heating flour and oil until lightly browned.
  6. Return sauerkraut to a boil; add roux; cook until thickened; add more water if needed.
  7. Ladle sauerkraut over dumplings.