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 nhathaway@cox.net

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Cooking and Recipe Page

Pancakes
You will need:
The DRY STUFF.
Two large mixing bowls, a sifter, a small whisk.
In the first bowl, sift 3/4 cups of flour in one bowl, add 1/2 teaspoon of salt, and 1 teaspoon of soda.  Use the whisk to blend the dry ingredients. (You can make a lot of this stuff and store in a sealable bag for later)
The WET STUFF.
In the second mixing bowl add one cup of milk (thinner crepe like pancakes) or 3/4 cup of milk for thick pancakes and one egg. I usually add a touch of Vanilla but it is optional. Mix well but do not beat or whip.  Melt 1 tablespoon of real butter in the micro and while stirring the milk, vanilla, and egg mixture, slowly add the melted butter. After the wet mix is thoroughly mixed, and while stirring, add the dry mix, again being careful not to whip or blend air into the mix.
Pour the mix onto a hot griddle. You should not need Pam or anything like this as the butter lubricates well. If you have not incorporated a lot of air into the mix, the first cooked side will exhibit little holes.  This is just great for holding molten pools of butter and fresh, real, grade A maple syrup.
Goes well with thick sliced maple cured, smoked bacon.

Noble C.’s Home Made Buttermilk Biscuits

You will need:
4 cups flour, 3 tablespoons (fresh) baking powder, 2 teaspoons of salt, 1/2 teaspoon baking soda, 1+1/2 sticks of real chilled unsalted butter (12 tablespoons), 2 cups buttermilk (dry measure cups), a preheated oven (425 F)
Mix all the dry ingredients and then sift back into your mixing bowl. Chop the butter into little squares and put into the dry ingredients.
Now here is the first secret. If you have not already, wash your hands. Put your hands down into the mess...mixture and work and pinch that butter into the dry mix. It might take 10 minutes if you do not work hard...but do not skimp on this process. No electric mixers or processors allowed here. The mixture will start to resemble very course flour. Secret number two, in your bowl, with the mixture, make a volcano or a mound with a hole in the top. Pour the buttermilk over as much of the surface of the dry mix as you can. Now take your time to put both your hands into the bigger mess...dough and gently run your fingers through the dough. Its sticky! You are only trying to get the buttermilk to evenly soak through the mix not work it. If you squeeze it or pound it, you will have a nice McDonalds hockey puck biscuit..more dense than a black hole. Now, since you forgot, have someone flour a cutting board along with your roller. After a few minutes the messy, sticky dough will start to firm up to the point you can collect it all and pitch it onto the cutting board. Gently roll the dough out on the board about 3/4 of an inch thick. I just cut the biscuits with a glass or something round and pop them onto a non greased tray. Put them into the oven on the middle shelf and bake for around 18-20 minutes. They should not be doughy in the center by this point and are ready to smear with butter and chocolate gravy, honey, or boysenberry preserves.

Arizona Carnitas
You will need:
1X3lb. lean pork roast (bone in), 2 cups pinto beans (clean and wash and pick out the bad ones), 4 large fresh tomatoes (chilled and firm before cutting to 1/4 inch cubes), 1 bag old style Fritos corn chips or your favorite chips, 6 fresh
Poblano or Anaheim chili’s
This is the key to great southwestern flavor. Poblanos will add heat but very subtly or low key. Anaheim’s add smaller amounts of heat but sharper and more pronounced like a Jalepeno chili.
The Poblano is heavenly to cook with! Roast whichever chili you use and peel the wax away. Now de-seed the chili. These will be the main seasoning ingredient for your dish.
Two cups chopped ,quarter inch cubed, white onions. 1 tablespoon of finely chopped FRESH garlic, 1 tablespoon of fresh oregano (optional). 2 teaspoons ground cumin, Salt and fresh ground pepper to taste.
This is the easy part.....Put everything into a large pot, and add enough water to barely cover the roast. Bring to a boil and then lower heat to simmer. From the boiling point, cook for 3 hours and then remove the the meat from the pot..leaving the other ingredients in the pot to simmer. Carefully remover the bone from the meat and then shred meat with two forks. Return the shredded meat to the pot and cook an additional 45 minutes. Ladle over a bowl lined with corn chips and cheese. Sprinkle cheese over the top of the stew.
This is a great dish to be served with fresh homemade cornbread with butter and prickly pear cactus jelly.
This is a slightly improved version of Bobby Flays dish.

Wild Bill Gow’s Caesar Salad
You will need:
4 garlic cloves, 6-8 anchovy fillets, 6-8 oz. of olive oil, 2 tablespoons of red wine vinegar, 2 eggs (fresh that day or coddled if age unknown), 4 tablespoons fresh squeezed lemon juice, 2 squirts Worcestershire sauce, 1 teaspoon prepared mustard, large head of Romaine Lettuce. 1/4 cup fresh grated parmesan cheese, salt and pepper to taste (remember the Anchovies are already salty) 1/2 to 1 cup of homemade croutons. (Croutons are made by cutting any bread into squares, seasoning with olive oil, butter, etc., and baking at 350-425 until crispy)
Do not use a metal bowl! It has a reaction with the ingredients that put off an odd flavor!
Mash the garlic on your cutting board and scrape into a wooden prep bowl. Toss in the anchovy fillets, olive oil, red wine vinegar, eggs, lemon, Worcestershire sauce and mustard. Mash the Anchovy fillets into the side of the bowl and then stir well into other ingredients. Toss in the lettuce. Add parmesan cheese, salt and pepper, and mix again. Serve equal portions topped with a few croutons on each serving. Remember that Caesar salad is not some elaborate California vegetable concoction. The lettuce is simply the vehicle for the dressing. Tomatoes and cucumbers have no place with Caesar salad.

Landon Westbrook’s Blueberry Pie
You will need:
1 deep dish pie shell, 3 pints of fresh blueberries, 3/4 cup of sugar (depending on taste), 8oz. of cream cheese at room temperature, 1/4-1/2 teaspoons of fresh squeezed lemon juice, 1-2 tablespoons of turbinado sugar (depending on taste), 4 tablespoons of cornstarch (depending on acidity and moisture content of berries), 2 tablespoons of cold water.
Bake deep dish pie crust and set aside. Take 1 1/2 pints of berries and puree. Put the pureed blueberries into saucepan and cook on medium heat until reduced by half (give or take 15 minutes). Add 1/4 to 1/2 teaspoons of lemon juice toward the end of cooking time. Spread the cream cheese on bottom and sides of cooked pie shell. Sprinkle turbinado sugar over the cream cheese. Take fresh uncooked blueberries and fill the pie shell. Mix 4 tablespoons of cornstarch with 2 tablespoons of water. Start with 1/2 of the cornstarch mixture and stir into cooked puree mixture. Add more cornstarch if needed (consistency should be like buttermilk). Pour the cooked blueberry mix (puree) over the fresh blueberries in the pie shell. Must eat immediately to insure getting a piece.

Gwen Hathaways Cottonball Rolls

I cup milk, scalded (powdered, unscalded milk may be used), 1 cake or pkg. yeast (if in a hurry use 2, cakes), 1/4 cup warm water (dissolve yeast in warm water-let stand for 5 min.), 2 eggs slightly beaten, Add to above ingredients: 1/2~ cup sugar, 1/12 tsp. salt, 1/2 cup Wesson oil
(stir in above with a spoon), Add 4 cups unsifted all-purpose lour. Do not beat.....just stir. Leave dough in mixing bowl and cover with lid. Next morning lift dough from bowl; roll one-half out on very lightly loured board. Gently shape with rolling pin to size of pie pan. Now cut in wedges as in cutting a pie. A small amount of shortening may be brushed on wedges. Roll up from outer edges. Place on lightly greased pan. Cover and let stand to double in size, about 3 hours. Bake at 3750 from 10-12minutes. Makes 2 dozen. "It is such a pleasure to share this blue-ribbon recipe with my wonderful friends, hoping you will try them one time. They never let me down in my role as a hostess."

Gwen Hathaway (1921-1987)
Oklahoma City, Oklahoma - Published around 1965 in the “Slimmer Primmer” and sent to me in 2006 by Darlene Overholt of Bethany, Oklahoma

The Neiman-Marcus Cookie Recipe - The Worlds Best Chocolate Chip Cookie
This cookie is very labor intense but well worth the effort!
You will need:
2 cups unsalted butter, 24oz. of chocolate chips, 4 cups flour, 2 cups brown sugar, 2 teaspoons soda, 1 teaspoon salt, 2 cups sugar, 1x8oz. Hershey bar that has been flaked (*flaked .... see note below), 5 cups original oatmeal, 4 eggs, 2teaspoons baking powder, 2 teaspoons vanilla, 3 cups chopped pecans.
Measure the oatmeal and blend in a blender until it is a fine powder. Now cream the butter and both sugars together. Add and blend the eggs and vanilla and then add the flour, oatmeal, salt, baking powder, and soda. Now add the chocolate chips, flaked Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Preheat overn to 375 and bake cookies for 10 minutes. We did half the recipe with no adverse results.
*very important...keep the Hershey bar in the freezer until ready to grate. If any heat is present it will melt the finely flaked chocolate. A cold dry blender vessel aids also. The key is to add the flaked chocolate bar into the mix without lumps.

Coming Soon!
Chilis en Negada
and Stuffed Yams from the Puebla, Mexico Region!

Updated July 2008