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Ta s t e s

Award-Winning Chili pictured on previous page Here’s a recipe from Molly Westgate (Sister #190) that can be thrown together in a matter of minutes and cooked for only half an hour. And it is even better the next day. Serves 12 1 pound ground turkey 1 pound ground beef 1 medium onion, chopped 2 (14-ounce) cans beans of your choice, drained 2 (14-ounce) cans chopped or crushed tomatoes 1 (8-ounce) can tomato sauce 3 to 4 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 2 / cup chopped green bell pepper (optional) 1 (4-ounce) can diced mild chiles (optional) Garnish 1 cup grated sharp cheddar cheese 1 small onion, finely chopped Sprigs of flat-leaf parsley Place a 14-inch Dutch oven over 17 coals. Brown the meat, adding the onion halfway through. Cook until the onion is soft and translucent. Drain. Add the remaining chili ingredients and cook for 20 to 30 minutes. Season to taste. Garnish with the grated cheese, onion, and flat-leaf parsley.

Iron-Skillet Cherry Pie We could eat cherry pie every day...and we often do. This recipe was an old standby for a generation of women who knew their way around pie crust. Serves 8 Crust 2 cups all-purpose flour Pinch of salt 1 cup shortening 1/2 cup cold water Filling 1 4 / cup quick-cooking tapioca 1 8 / teaspoon salt 1 cup plus 2 teaspoons sugar 4 cups pitted cherries 1 4 / teaspoon almond extract 1 2 / teaspoon vanilla extract 1 1/2 teaspoons butter



Preheat the oven to 400°F. To make the crust: In a large bowl, combine the flour and salt. Cut in the shortening until the mixture resembles pea sized chunks. Stir in the water until the mixture forms a ball. Divide the dough in half and refrigerate for at least 4 hours or overnight. Roll one half out and fit into a 12-inch cast-iron skillet. To make the filling and assemble the pie: In a large bowl, combine the tapioca, salt, the 1 cup sugar, cherries, and almond and vanilla extracts. Let stand for 15 minutes. Turn out into the bottom crust. Dot the top with the butter. Roll out the other half of the crust. Cover the cherry mixture with the top crust, flute the edges, and cut decorative vents in the top. (We used a star-shaped cookie cutter.) Bake for 25 minutes. Turn the oven down to 350°F. Bake for 25 to 30 minutes more, until golden brown. Sprinkle immediately with the 2 remaining teaspoons sugar.

All recipes excerpted from Cast-Iron Cooking with Sisters on the Fly, by Irene Rawlings. Andrews McMeel Publishing,



@} Still hungry? Get the recipes for Tucker’s SkilletFried Chicken with Pan-Fried Chicken Gravy and D’s Marinated Mexican Burn-Down Shrimp

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