In the Kitchen With Melba Beam

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Melba Beam, a North Ellis County resident, and originally appeared in the NorthEllisCoNOW May 2016 issue.

Bread Pudding

  • 4 cups bread, stale (can substitute hamburger or hotdog buns)
  • 2 cups granulated sugar
  • 1 cup brown sugar, packed
  • 2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 2 cups whole milk
  • 5 large eggs, beaten
  • 1 cup walnuts or pecans, finely chopped
  1. Preheat oven to 350 F and grease a 13x9x2-inch pan. Place bread in oven and toast until brown and dry. Remove and let cool. Tear into pieces.
  2. Mix remaining ingredients, except walnuts or pecans, in a bowl. Mix on high until well blended; add cooled bread pieces. Let stand 5-10 minutes, making sure all bread is covered. When bread is completely saturated, add nuts and mix on high until smooth.
  3. Pour mixture into pan and place in oven for 35-45 minutes. Check with a knife; if knife comes out clean, it’s done. Best served with coffee or ice cream.

 

Susie’s Cream Pecan Pie

  • 10 cups milk
  • 3 cups pecans, finely chopped
  • 6 pkgs. cook and serve vanilla pudding mix (not instant)
  • 3 Tbsp. vanilla
  • 2 9-inch graham cracker pie crusts
  • 2 cartons whipped cream
  1. Fill a large pan or boiler with water; place medium pan inside and heat milk and pecans on medium heat, whisking constantly.
  2. Add pudding mixes separately; then add vanilla and stir 10-15 minutes until mixture bubbles, shines and thickens. Pecans will turn mixture a light mocha color.
  3. Remove from heat and pour into pie crusts. Let cool and refrigerate. Top pies with whipped cream and serve. Can be frozen for later use.

 

Tamale Stew

  • 1 lb. ground beef, cooked and drained
  • 2 large potatoes, cut
  • 1 can diced tomatoes or Ro-Tel tomatoes
  • 1 can corn, drained and rinsed
  • 1 tsp. Worcestershire sauce
  • 1/2 medium onion, chopped
  • 1 bell pepper any color (or substitute 3 to 4 mini peppers, chopped)
  • 2 tsp. garlic powder
  • 1-2 tsp. chili powder
  • 1-2 tsp. cumin 
  • 2 cans tamales
  • 1 cup shredded cheese
  • Cornbread, tortilla chips or crackers (optional)
  1. In a skillet, brown ground beef; drain and set aside for later. 
  2. In a large pot, add water with potatoes, tomatoes, corn, Worcestershire sauce, onion, peppers and spices. Cook on medium heat; add meat, stirring frequently.
  3. When potatoes are tender, add tamales to hot stew and stir.
  4. Top with shredded cheese. Serve with cornbread, tortilla chips or crackers, if desired. 

 

Hominy and Poblano Peppers

  • 1 tsp. olive oil or coconut oil
  • 2 medium Poblano peppers
  • 1/2 medium onion, chopped
  • 2 tsp. minced garlic
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 2 15-oz. cans hominy, rinsed and drained
  • 1/3 cup cilantro, chopped
  • 1 Tbsp. lime juice
  1. Heat oil in a large skillet; cut peppers into small strips. Sauté peppers and onions for 5 minutes until tender. Stir in garlic, cumin and salt; reduce heat and simmer, stirring until fragrant.
  2. Add hominy to water and increase to medium heat; cook 10-15 minutes, stirring until water is evaporated.
  3. Remove from heat; add cilantro and lime juice.

 

Yummy Brussels Sprouts

  • 1 lb. Brussels sprouts 
  • 6 strips bacon
  • 2 cups half-and-half
  • 1/2 cup butter
  • Salt and pepper, to taste
  1. Cut thawed Brussels sprouts in half. Cook bacon until crisp; drain grease and crumble into pieces.
  2. In a large skillet, add water, Brussels sprouts and bacon pieces. Heat over medium heat. When almost tender, add final ingredients. Cook until mixture thickens; then stir another 10-20 minutes.