Marlboro Country Cookbook Recipes

DEVILED EGGS BY MARLBORO COUNTRY COOKBOOK

Steps:

• Peel Eggs.
• Cut in half lengthwise.
• Remove yolks and put into small bowl and mash (I put them in a gallon sized zip lock and squish).
• Add remaining ingredients and mix (squish) well.
• Spoon (or cut corner off zip lock and pipe) filling into the whites.
• Refrigerate until serving.

TEX-MEX SPICE

Steps:

• Combine all ingredients.
• Store in a jar with a tight lid.

HOT CINNAMON BUNS (MARLBORO COUNTRY)

Steps:

• Dissolve yeast in warm water in a large mixing bowl.
• Add milk, 1/2 cup sugar, 1/2 cup butter, salt, eggs, and 3 cups of flour; beat mixutre until smooth. Beat in additional flour as needed until a soft workable dough is formed.
• Place dough onto a floured surface; knead until elastic and smooth not more than 5-7 minutes.
• Place the doiugh in a buttered bowl; turning dough to butter all around. Cover and let rise in a warm place until doubled; approx 1.5 hours. Punch down; cover and let rest about 5 minutes.
• Turn dough out onto a floured surface; roll into a 16x18 inch rectangle. Spread with 1/4 cup softened butter.
• Combine1/2 cup sugar and spices; sprinkle over dough. Sprinkle chocolate pieces over sugar.
• Roll up frimly starting at the 16-inch side. Pinch end to seal. Cut into 8 slices. Place in a greased 13x9 inch baking pan (Optinally you can use a thin piece of monofilament line wrapped around the roll;pull the ends tight to make each cut without compressing the roll).
• Let rise until doubled, about 40 minutes,. Bake in a 375 deg oven for 25-30 minutes.
• Mix together Vanilla Glaze ingredients until smooth.
• While warm spoon vanilla glaze over buns.

MARLBORO COUNTRY CHICKEN FRIED STEAK (COUNTRY FRIED)

Steps:

• Trim steak, cut into 6 to 8 smaller pieces and pound thin.
• Combine milk, green Tabasco sauce, and salt in one bowl. Add 1 cup of flour to a second bowl. Combine remaining flour, paprika, garlic, salt and pepper in a third bowl.
• Coat steak in first bowl of plain flour. Dip floured steak into milk mixture then coat with seasoned flour mixture. Set aside until all meat has been coated.
• Heat 1 to 2 inches of oil or fat in a heavy fry pan (a cast-iron skillet is most authentic ;).
• Fry steaks approximately 2 min per side until golden brown.
• Drain on paper towels, serve with cream gravy, mashed potatoes and biscuits.
• For the Cream Gravy: (try at your own risk, it did not turn out for me but I am a gravy novice so I might have done something wrong -- ).
• Pour off all but 6 tbsp of fat from the fry pan.
• Using the leftover seasoned flour first, add 6 tbsp flour and blend well.
• Gradually stir in milk.
• Cook and stir over medium heat until thickened, season with salt and pepper.
• Serve gravy over steaks (or on the side for Yankees!).