the Pence family cookbook

Recipes Tagged with “pence”

Steak Verde

main course greenchile newmexican pence steak


  • 8 TBSP butter
  • 8 oz. sliced mushrooms
  • 1 med. onion, chopped
  • 3 cloves garlic, ditto
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4 C. chopped green chile
  • 8 slices (calls for Swiss) queso quesadilla
  • 4 NY strip steaks


Heat oven to 350. Saute onion, mushrooms and garlic in butter. Add chile and S&P. Simmer 10-15 minutes. Broil, grill or pan fry seasoned steaks. Top with chile mixture and cheese and bake until cheese melts.

Hungarian Pepper Salad

side dish bellpepper hungarian pence salad


  • 3-5 red bell peppers, roasted and peeled
  • 2-4 cloves garlic
  • vinegar (sherry or balsamic work well)
  • olive oil


Seed the peppers and slice into strips, roughly 2"x4". Spread in an even layer on a plate or low baking dish. Mince garlic and sprinkle over the top. Sprinkle with a healthy amount of vinegar and olive oil.

Green Chile Enchiladas

main course greenchile newmexican pence shrimp


  • chicken (breasts, thighs, or whole) or 3/4-1 lb. frozen cocktail shrimp
  • salt
  • pepper
  • 1 bay leaf
  • water
  • 1 1/2 lb. grated monterrey jack
  • 1 onion
  • 1 doz. green chiles, chopped, or 3 small cans green chile
  • 1 lb. container sour cream
  • 2 doz. corn tortillas


Boil chicken breasts, thighs, or a whole chicken (however much you want) with salt, pepper, and a bay leaf until fully cooked. Remove from liquid, cool, and shred. Place the chicken in a large bowl. Add all but 1 cup of the cheese to the bowl, reserving for the top. Add onion, green chiles, half to 3/4 of the container of sour cream, and salt and pepper. Mix together until it forms a filling. Roll (or layer) corn tortillas filled with filling, softened in oil. If you have extra filling, spread it thinly over the top. Cover with tin foil and bake for 45 minutes at 350. Take the foil off, top with the reserved cheese, and bake for another 15 minutes or so until the cheese bubbles.

Can substitute 3/4-1 lb. of frozen baby cocktail shrimp for the chicken, if you want.

Danish Pastry Dough

breakfast dessert danish pastry pence


  • 2 envelopes (4 1/2 tsp.) active dry yeast
  • 1/2 c. very warm water
  • 1/3 c. sugar
  • 3/4 c. cold milk
  • 2 eggs
  • 4 1/4 c. sifted all-purpose flour
  • 1 tsp. salt
  • 1 lb. (4 sticks) butter
  • flour


1. Sprinkle yeast into very warm water in a 1-cup measure. (Very warm water should feel comfortably warm when dropped on wrist.) Stir in 1/2 teaspoon of the sugar. Stir until yeast dissolves. Let stand until bubbly and double in volume, about 10 minutes.

2. Combine remaining sugar, milk, eggs, 3 cups of the flour, salt and yeast mixture in large bowl. Beat, with electric mixer at medium speed, for 3 minutes (or beat 300 vigorous strokes by hand). Beat in remaining flour with a wooden spoon until dough is shiny and elastic. Dough will be soft. Scrape down sides of bowl. Cover with plastic wrap. Refrigerate dough 3o minutes.

3. Place the sticks of butter 1 inch apart, between 2 sheets of waxed paper; roll out to a 12-inch square. Chill on a cooky sheet until ready to use.

4. Sprinkle working surface heavily with flour, about 1/3 cup; turn dough out onto flour; sprinkle flour on top of dough. Roll out to an 18x12-inch rectangle. Brush off the excess flour with a soft pastry brush.

5. Peel off top sheet of waxed paper from butter; place butter paper-side up, on one end of dough to cover two-thirds of dough; peel off the remaining sheet of waxed paper. For easy folding, carefully score butter lengthwise down center. without cutting into dough. Fold uncovered third of dough over middle third of dough and butter; brush off excess flour; then fold remaining third of dough and butter over middle third to enclose butter completely. Turn the dough clockwise so open side is away from you.

6. Roll out to 24x12-inch rectangle using enough flour to keep the dough from sticking. Fold ends in to meet in center; then fold in half to make 4 layers. Turn again so open side is away from you. Repeat rolling and folding 2 more times. Keep the dough to a perfect rectangle by rolling straight up and down and from side to side. (When it is necessary, chill the dough between rollings. Clean off the working surface each time and dust lightly with flour.)

7. Refrigerate dough 1 hour or longer (or even overnight, if you wish, to relax dough and firm up the butter layers). When you are ready to fill and bake the pastry, cut dough in half and work with only half the recipe at a time. Keep the other half refrigerated until ready to use. Makes 2 large pastries, or about 24 individual pastries, or 1 large pastry and 12 individual pastries.


1. It is important to keep butter enclosed in dough. If it oozes out, immediately sprinkle with flour. If dough becomes too sticky to handle, butter has probably softened. Just chill 30 minutes before continuing rolling and folding.

2. Use more flour than you normally would to roll out pastries; brush off excess with soft brush before folding or filling; this way flour will not build up in pastry.

3. Since dough is very rich, it is best to let pastries rise at room temperature. Do not try to hasten the rising by using heat; doing so would melt the butter and spoil the texture of the pastry.

4. Have ready a rolling pin, a soft pastry brush, ruler and a working surface large enough to roll dough to 30 inches.

For freezing: Place shaped Danish on cooky sheets. Don’t glaze or decorate until ready to bake. Cover with foil or plastic wrap, freeze. Use within 4 weeks.

To bake: Remove the Danish from the freezer the night before and place in refrigerator. Next morning, let rise at room temperature, away from draft, until double in volume, about 1 1/2 hours. Brush with egg; sprinkle with topping; bake following individual recipes.

For refrigerating: Place the shaped Danish on cooky sheets; cover; refrigerate. Bake within 48 hours. To bake: Remove Danish from refrigerator; let rise; bake as above.

Family Circle Cookbook

Hungarian Székely Gulyás

main course hungarian pence pork stew


  • 2 lb pork, cut in 1-inch cubes
  • 2 tbsp. butter
  • 1 lg. onion, chopped (1 cup)
  • 1 tbsp. paprika
  • 2 c. chicken broth
  • 1 c. water
  • 1 tsp. caraway seeds
  • 2 tsp. salt
  • dash pepper
  • 1 can (1 lb., 11 fl. oz.) sauerkraut
  • 2 tbsp. flour
  • 1/4 c. water
  • 1 carton (8 oz.) sour cream
  • parsley


1. Brown pork, part at a time (removing pieces to a bowl as a brown), in butter in a heavy kettle or Dutch oven. Sauté oven until golden, about 5 minutes, in same pan, adding more butter if needed. Stir in paprika; cook 1 minute longer. Return all meat.

2. Stir in chicken broth, the 1 cup of water, caraway seeds, salt and pepper. Bring to boiling; lower the heat and cover. Simmer for 1 hour and 15 minutes.

3. Drain and rinse sauerkraut; stir into the stew. Simmer 30 minutes longer, or until meat is tender.

4. Blend flour and the 1/4 cup water in a small cup; stir into simmering stew. Cook and stir until the gravy thickens and bubbles 3 minutes.

5. Lower heat; stir 1 cup hot sauce into sour cream in a small bowl until well blended; stir back into the kettle. Heat just until heated through. Do not boil. Sprinkle with parsley. Makes 6 servings.

Family Circle Cookbook

Okra with Tomatoes

side dish okra pence tomato


  • 1 box okra
  • 1 onion, sliced
  • 1 lg. can tomatoes or 1-2 lg. fresh tomatoes
  • dried basil or oregano (optional)


Cut the stem tips off the okra (but don’t cut off the top of the pod)

Saute sliced onion in olive oil or butter until translucent.

Add chopped fresh or canned tomatoes.

Add okra, salt and pepper.

Add enough water to keep it from sticking.

Simmer until it looks like it’s supposed to. (Taste before done and if the tomatoes are too tart, add a pinch of sugar.)

If you want, you can and an herb of your choice. Oregano is good. Basil, too.


side dish mexican pence squash zucchini


  • 2 tbsp. butter
  • 1 med onion
  • 2 zucchini
  • 2 yellow squash
  • 1 small can of lima beans
  • 1 small can of corn kernels
  • 1 small can mild green chile


Melt butter and cook zucchini, squash, and onion until softened. Add limas, corn, and green chile and cook until heated. Serve.

New Mexican Red Chile

main course chile newmexican pence pork stew


  • 1 medium-sized pork shoulder roast
  • 2 tbsp. flour
  • 4 c. (or more) chicken broth
  • 1 lg. onion, chopped
  • 3 cloves garlic, diced
  • 1/4 c. (or more) chile powder (pref. New Mexico; see below for alternate with Bueno red chile)
  • cumin (to taste)
  • mexican oregano (to taste)
  • salt (to taste)
  • corn tortillas (for serving)
  • fried eggs (for serving) cheddar cheese (for serving)


Brown the 2 tbsp. of flour in a large dutch oven. Add a bit of chicken broth to turn into a roux, making sure to avoid lumps. Cut the pork shoulder into small cubes, and add it to the pot. Add enough broth to cover. Add the onion and garlic. Cook for a few hours, until the meat is nearly tender.

Add a few tbsp. of the cooking stock to the chile powder in a small bowl, and stir to form a paste. Add the paste to the pot, along with the cumin, mexican oregano, and salt to taste. You may need to thicken by adding either more chile powder or a thickener like flour. Cook the meat with the chile a little longer, until it’s fork-tender.

Limp your corn tortillas in the stock, and serve flat-stack style with cheddar cheese and a fried egg on top.

Another Option: You can replace the 1/4 c. of red chile powder with quite a lot more (maybe as much as half of the standard container, 1-2 cups) liquid Bueno mild red chile. Add some mixture of masa and water (or just flour and water) to the chile at the end to thicken things back up since you’re missing the chile powder.

Onions Toluca

main course chorizo mexican pence


  • 4 large sweet onions
  • 4 oz. Mexican chorizo
  • 4 oz. ground beef
  • 1/2 tsp. black pepper
  • 4 thick slices Mexican goat cheese or Muenster (4"x4")
  • chopped cilantro
  • 4 flour tortillas

for serving: additional flour tortillas, picante sauce or pico de gallo, guacamole


Peel the onions. Cut an area off the top on which to set the onion. Hollow out the onions from the root end until about half the center has been removed. [I use the parings for my salsa and/or guac.] Place the onions in a steamer for about 20 minutes or until translucent but not too soft. [I use my microwave steamer, which only accommodates one onion at a time, for about 51/2 minutes per onion.] Remove and let cool on paper towel.

Saute meats and salt and pepper over medium heat for about 12 minutes, stirring constantly until well blended. Drain grease and fill onion cavities with stuffing. Place onions in a casserole and top with a slice of cheese. Cook uncovered in a 350 degree over for about 10 minutes, then broil until cheese is melted and lightly browned.

Sprinkle with cilantro and serve immediately on the center of a warm flour tortilla with additional tortillas, picante and/or guacamole.

Buttermilk Pie

dessert buttermilk pence pie


  • 2 c. sugar
  • 1/2 c. flour
  • 1 stick butter
  • 3 eggs
  • scant 1/4 tsp. baking soda
  • 1 tbsp. vanilla
  • 1 c. buttermilk
  • Two pie crusts


Cream sugar, flour, and butter. Blend in eggs. Add baking soda, vanilla, and buttermilk. Pour into two (yes, two) crusts. Bake at 300–325 degrees, for at least 1 hour or until set.