In the Kitchen With Marilyn Barclay

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Marilyn Barclay, a Corsicana resident, and originally appeared in the Corsicana October 2016 issue.

Homemade Banana Pudding
Pudding:

  • 2 cups evaporated milk
  • 3 egg yolks
  • 1 cup sugar
  • 2 Tbsp. corn starch
  • 1/4 cup flour
  • Dash of salt
  • 1 tsp. vanilla
  • Vanilla wafers
  • 4 ripe bananas, sliced

Meringue:

  • 3 egg whites
  • 1/4 cup sugar
  1. For pudding: Place milk, egg yolks, sugar, corn starch, flour, salt and vanilla in a pot. Cook, stirring constantly, over medium heat until smooth and thickened.
  2. Place a layer of vanilla wafers in a baking dish; add half of the sliced bananas.
  3. Pour half of the pudding mixture over bananas; repeat layers.
  4. For meringue: Beat egg whites until stiff; add sugar and continue to beat until desired stiffness is reached.
  5. Top pudding with meringue; bake at 350 F until meringue is lightly browned.

 

Thai Coconut Shrimp Soup
Serves 4-6.

  • 2 Tbsp. olive oil
  • 4 garlic cloves, minced
  • 4 tsp. fresh ginger root, grated
  • 4 tsp. lemongrass, minced
  • 1 tsp. curry powder
  • 1/2 tsp. red pepper flakes
  • 2 cups vegetable broth
  • 1 lb. medium shrimp, peeled and deveined
  • 4 cups Silk Unsweetened Coconut Milk
  • 2 cups Napa cabbage, finely shredded
  • Sea salt, to taste
  • Lime wedges
  • Fresh cilantro or parsley, to taste
  • Green onion, to taste 
  • Crushed red pepper, to taste 
  1. Heat olive oil, garlic, ginger and lemongrass in a large pot over medium heat.
  2. Stir; add curry, pepper flakes and the broth; increase the heat to medium-high bringing the broth to a light boil.
  3. Add the shrimp; reduce heat to medium; simmer for 3 minutes.
  4. Add the coconut milk and cabbage; increase heat a little until soup comes to a slight simmer; remove from heat.
  5. Season with salt; serve in bowls with a squeeze of lime, some cilantro or parsley, green onion and crushed red pepper.

 

Mexican Charro Beans

  • 1 lb. dried pinto beans
  • 6 strips bacon, chopped
  • 2 garlic cloves, chopped
  • 4 medium, fresh plum tomatoes, chopped
  • 2 medium onions chopped
  • 1 medium green pepper, chopped
  • 1 12-oz. can beer
  • 1/2 bunch fresh cilantro, chopped
  • 2 jalapeño peppers, deseeded and chopped
  • Salt and pepper, to taste
  1. Rinse beans; place beans in a large pot with water to cover.
  2. Bring beans to a boil; then cook over medium heat for 1 1/2 to 2 hours, or until tender.
  3. While beans are cooking, fry bacon in a large skillet until it’s halfway cooked; add garlic, tomatoes, onions and green pepper.
  4. Cook mixture until bacon is done; add beer; simmer a few minutes.
  5. Add cilantro and jalapeños; combine everything into one large pot; add salt and pepper.

 

Chicken Spaghetti

  • 2 7-oz. boxes cut spaghetti
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup celery, chopped
  • 1 stick butter
  • 3 chicken breasts, cooked and diced
  • 1 10.75-oz. can tomato soup
  • 1 10.75-oz. can cream of mushroom soup
  • 1 10.75-oz. can cream of chicken soup
  • 1 tsp. Worcestershire sauce
  • 1 cup chicken broth
  • Velveeta cheese, grated
  1. Cook spaghetti according to package directions; drain and set aside.
  2. Sauté onions, peppers and celery in butter; mix all ingredients except the Velveeta cheese together.
  3. Pour mixture into a 9×13-inch baking dish; top with the Velveeta cheese.
  4. Bake at 350 F until cheese is melted and the dish is hot.