Head
Barger Family Recipes
page 2

Dad's Texas Red, Kansas Style

Ingredients for the Real Thing:

1 Chopped Onion
1/2 Cup Bell Pepper
46-oz Can Tomato Juice
3 Cans Pinto Beans
1 Tblsp. Oregano
3 Tblsp. Chili Powder
1/2 Tblsp. Cayenne Pepper
1/2 Tblsp. Cumin
1/2 Tblsp. Garlic Powder
2 Cans Diced Tomatoes
2 Lbs. Extra Lean Ground Beef or Finely Cubed Sirloin
1/2 Cup Masa Harina
1 Cup Water

Ingredients for the "Wimpy" Thing:

1 Chopped Onion
1/2 Cup Bell Pepper
46-oz Can Tomato Juice
3 Cans Pinto Beans
1/2 Tblsp. Oregano
2 Tblsp. Chili Powder
1/4 Tblsp. Cayenne Pepper
1/4 Tblsp. Cumin
1/2 Tblsp. Garlic Powder
2 Cans Diced Tomatoes
2 Lbs. Extra Lean Ground Beef or Finely Cubed Sirloin
1/2 Cup Masa Harina
1 Cup Water

Saute onion and green pepper, add beef and cook till lightly browned. Add salt, oregano, chili powder, cayene peper, cumin and garlic powder, stirring until well mised. Add tomatoes, tomato juice and beans. Bring to simmer over low heat. Stir frequently to prevent sticking. Combine water and masa harina and mix until smooth. Stir well into simmering chili. Cook at least 45 minutes (the longer it cooks, the better it tastes!).

Good with oyster crackers, and garnished with grated colby or cheddar cheese.

Also good served over steamed rice.

Mom's Chicken Fricasse

Ingredients:

1/4 Cup Margarine or Butter
3 to 3-1/2-Lb. Cut-Up Broiler Fryer Chicken
2 Cups Water
2 Medium Carrots, Sliced (1/2 Cup)
1 Tsp. Salt
1/2 tsp. Dried Thyme Leaves
2 Whole Cloves
1 Dried Bay Leaf
Parsley Dumplings (Below)
3 Tblsp. All-Purpose Flour
1/2 Cup Milk or Water
1/8 Tsp. Pepper

Melt butter in dsuch oven or 12" skillet over medium-high heat. Cook chicken 15-20 until brown on all sides. Drain butter.

Stir water, carrots, onion salt, thyme, cloves and bay leaf into chicken. Heat to boiling, reduce heat. Cover and simmer 45-50 minutes or until chicken is no longer pink when center of thickest pieces are cut. Prepare parsley dumplings.

Remove chicken, keep warm. Remove bay leaf. Mix flour, milk and pepper until smooth; pour into dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute, reduce heat, Return chicken to dutch oven.

Drop dumpling dough by rounded tablespoonfuls onto hot chicken (do not drop directly into hot liquid). Cover tightly and cook 10 to 14 minutes or until dumplings are fluffy and dry on top.

Parsley Dumplings Ingredients:
1-1/4 Cup All-Purpose Flour
2 Tblsp. Chopped Fresh Parsley
2 Tblsp. Baking Powder
1/2 tsp. Salt
3 Tblsp. Margarine or Butter
2/3 Cup Milk