14 June 2012

The Southfork Ranch Cookbook

In honor of last nights premier of the "new" Dallas, it is only fitting and proper that we feature a recipe from The Southfork Ranch Cookbook.  Yes, Virginia, there is a real Southfork.  In fact, if one were so inclined, it can be rented for gatherings such as family reunions.

During the initial Dallas craze, Southfork was owned by J.R. Duncan(yes, J.R. Duncan, who could make this up?)  While he knew nothing of cooking, he encouraged Bea Terry to gather up the ranch recipes and make a cookbook.

Like most tie-in cookbooks, this one is filled with rather simple recipes that one would expect Miss Ellie to serve to the ranch hands.  There is a lot of meat, some cakes and pies and muffins and the essential chili.   Alas, the vegetables get quite mangled.  Well, perhaps not mangled as much as desecrated.  There are breaded carrots, peas in a cream-cheese sauce, and a green bean casserole with both powdered soup mix and canned soup.  I supposed working on a big ol' ranch means you need your carrots breaded and deep fried with aside of cream-cheese sauce.

Don't think for a minute you will get off the calorie train at breakfast.  Here's a crunchy morning egg dish.

Scrambled Eggs with Corn Chips

3 Tbsps butter or margarine
12 eggs
3 Tbsps milk
4 Tbsps catsup
3/4 cu crumbled corn chips

Place the butter in a large heavy skillet over low heat.  While the butter melts, brake the eggs into a mixing bowl.  Add milk and catsup to the eggs.  Beat with an electric mixer at medium speed until frothy.

Pour mixture into the skillet.  Cook and stir occasionally until the eggs begin to thicken. Stir in the corn chips, and keep stirring until the eggs are set to desired consistency,  Do not overcook.
By all means do not overcook your eggs as nothing is worse than overcooked eggs filled with crushed Frito's.  Grab your fork and head over to that oil rig.

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