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Tag Archives | Winter 2011 Recipes

Roasted Parsnip Soup

Recipe and photo by Kelly Yandell



6 servings

Parsnips, a relative of parsley and carrots, are considered a perfect winter vegetable because the first frost is necessary to convert their starches into sugars. Use the same considerations for selecting parsnips as you would for carrots.…

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Broccoli & Redneck Cheddar Soup

Recipe and photo by Kelly Yandell



6-8 servings

This creamy broccoli soup is a perfect way to highlight an interesting local cheese. Texas is now teaming with interesting farmstead and artisanal cheeses like this Redneck Cheddar from Veldhuizen Cheese in Dublin, Texas.…

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Beef & Brew Stew


Texas Home Cooking

by Cheryl and Bill Jamison

photo by Kelly Yandell

Back in the 1930s, some cattlemen sponsored a contest among cowboys for their favorite stew recipes. The winning entry was called “Stew Without Them Dadgum Carrots.” This is a different stew, our personal favorite.

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Miss Kate’s Carrot & Ginger Dream Pie

Courtesy of Kate Nelson, Piecurious Catering and Pie Company
Photo by Kelly Yandell



Kate Nelson has a kitchen-full of family recipes passed down from four generations of women bakers, whom she credits with giving her the inspiration to open her pie company.…

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Momma Rae’s Texas Grapefurit Buttermilk Chess Pie

Courtesy of Kate Nelson, Piecurious Catering and Pie Company
Photo by Kelly Yandell



Midwinter, a fresh harvest of ruby-hued grapefruit arrives from the Valley to brighten up the season. In this recipe, Piecurious owner Kate Nelson adds bits of the colorful fruit to her family’s classic buttermilk chess pie to give it a tart and tangy twang.…

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Two Grandmothers’ Pie Crust

Courtesy of Ellen Melson, Sloans Creek Farm
Photo by Lily Yandell



I have been using my great grandmother’s pie crust recipe ever since I can remember. She was a tiny woman, so short she had to use a booster when she drove a car, and she still had to look through the steering wheel to see.…

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Pie Crust

Makes two 9” pie crusts

2½ cups cold all purpose flour
8 tablespoons butter, salted or unsalted
8 tablespoons leaf lard (shortening or butter can be substituted)
½ to 1 teaspoon salt
8 tablespoons ice water (and more if needed)

Place fats, flour and salt in mixing bowl and work the fats into the flour by cutting it in with forks, knives or a traditional pastry cutter.…

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Savory Winter Harvest Pie

Recipe and photo by Kelly Yandell

Tip 1: Take great care when peeling the squash. The peel is very firm. A sharp peeler will work, but you will probably need a good paring knife to get in the crevices. The squash becomes slippery so consider using a paper towel or clean dishtowel to hold on to one end as you work.
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