My Grandma Bushman used to make this for her family. This is an old pioneer treat with very simple ingredients. Grandma didn't use a recipe, so no one knows how exactly she made it. But, I found a few Lumpy Milk recipes online that my mom and I cooked up to see which one matched closest to her mom's. This is the one we liked best:
1 qt. (4 C.) milk 1 tsp salt 1 pat butter Heat milk, with salt and butter in a heavy pan. When the butter melts, add: 1 egg, lightly beaten 1 cup flour
Mix the flour into the egg and work with fork or fingers until crumbly. Grab a handful and dribble it into the hot milk through your fingers, rubbing out any big lumps. Add all of the egg/flour mixture and any flour from the bottom of the bowl. Stirring constantly, bring the mixture to a boil and boil for 3 minutes. Serve on a dinner plate, dotted with butter, sprinkled with brown sugar and cinnamon--you can also add cream if you wish. Pour more milk around the edge of the plate.
Here is the end result! We halved the amount of milk & salt and it still turned out great!
Grandma LaVetta Bushman learned how to make Sonoran Flat Enchiladas from her mother Pearl Cluff Bingham. They lived in the Mexican Mormon Colonies in the early 1900s, and we think they learned this recipe there. The Bingham family recipe has evolved slightly from the original Sonoran Enchilada, yet it is still delicious and has turned into a family favorite.
Everyone in the family has slight varitions to this recipe, but it is basically the same. I filmed my mother making her version. Here is a demonstration video.
Sonoran Flat Enchiladas Ingredients
Serves 8-10 people
Sauce:
2 lb. Ground Beef
1 Medium Onion
2 Qt. Tomato Juice
1 29 oz can Rosarita Enchilada sauce
2-3 Tbs Cornstarch--mix with water up to 1/2 cup
Toppings: (these are all optional according to your preference)
3-5 Tomatoes
1 head Iceberg Lettuce
2 C. Shredded cheese
2 Cans of Olives
Sour Cream
Salsa
Guacamole
Cilantro
Instructions:
First, brown 2 lb. of ground beef
While it’s browning, chop 1 medium onion
After draining and rinsing the ground beef, put it back into the pot and add the onion. Cook until the onion is translucent
Pour in about ¾ of
the 2 qt. bottle of tomato juice
Add the 29 oz can of Rosarita Enchilada sauce. Pour a little water in the can to get the rest out.
Next, thicken the sauce by mixing about 2-3 TB of
cornstarch with water in a separate container—it’ll come to about ½ cup after
it’s blended.
Wait until the sauce is boiling before pouring in the
cornstarch mixture.Slowly stir it
in and watch till the desired thickness.Let it continue to simmer and it will thicken further.
While it’s simmering dice up about 3-5 medium tomatoes
Check in the thickness of your sauce.In this case we wanted it a bit thicker
so we put in another mixture of cornstarch and water.If it gets too thick, you can add in more tomato juice to
thin it down.
Chop up a head of iceberg lettuce
You can have an array of toppings—olives, sourcream,
lettuce, tomatoes, shredded cheese, cilantro, and salsa or guacamole.
We like tortilla chips on the side to dip in the delicious
enchildada sauce or in salsa.
There are several ways to soften the corn tortillas--my grandma dipped them in hot oil or boiling water and then poured the sauce on top. But, we prefer to dip
the corn tortilla directly in the simmering sauce with aspatula—don’t keep it in too long or it
will break apart.
You can stack as many layers as you want.The first layer, put what toppings you
want---then stack another layer on top add more toppings etc.On your last layer, place all the toppings you’d like.
Enjoy!
p.s. The original Mexican recipe was served with a fried egg on top.
Eric Bushman's Sonoran Enchiladas
My mom's youngest brother made this video in 1988 demonstrating how to make enchiladas. It is similar to the above, but he briefly fries the tortilla before dipping it into the enchilada sauce. He makes it more like my Grandma did. It's worth watching. I love my Uncle Eric!
Grandma LaVetta Bushman was an excellent cook. She rarely used a cookbook and would always throw in 'a little bit of this, a little bit of that'. She did write down one of her roll recipes, however, it is a little hard to interpret. Tip: One of the secrets to this recipe that she didn't write down is to make sure the eggs are at room temperature.
Here is a picture of Grandma Bushman with my mom, Barbara (about 11 years old)
Below is the final result of my first attempt making Grandma's rolls. I followed her recipe exactly. The only thing she didn't include was temperature and time. I cooked them at 350 degrees for 12-15 minutes depending on the size of the roll. They turned out great and I had my mom's stamp of approval. She said they smelled and tasted just like her mom's. That made me happy!
Grandma Bushman used to make a simple, yet delicious bean soup almost every Saturday for her family. My mom said that Grandma would also make scones to go with it. She used the same dough recipe as her roll recipe (see in prior post)--she would roll it out, cut out small triangles/rectangles and fry them. My mom continued the tradition of making this soup over General Conference Weekend.
Since there is no recipe that exists, I asked my mom to instruct me how to make it. Here is the first written recipe and step by step instructions:
Recipe:
4 cups dried pinto beans
1 15 oz can of tomato sauce
1 15 oz can of diced tomatoes
1 medium onion
1 ham hock or about 2 cups of ham--spiral is best (if ham not available, then use at least 1 lb. cooked ground beef)
Soak 4 cups of pinto beans overnight.
(Make sure to sort the beans, discarding broken and bad beans first.)
The next day, drain the beans, and fill it with fresh water a couple inches above the beans.
Bring to a boil. Add water as it gets low.
Tip: Do not add any salt! The salt will make the bean skin tough.
As the beans begin to soften, add 1 15 oz. can of tomato sauce.
After emptying it in the soup, fill it with water and put that in the soup too.
Another tip: Make sure to periodically stir the soup throughout the day to prevent burning and to keep an eye on the level of water.
Wait till the beans are almost totally soft before putting in other ingredients:
Add 1 medium diced onion
Add a ham hock or diced ham (for best results, use spiral cut ham)
I used about 2 cups worth.
If you don't have ham, you can add at least 1 lb. of cooked ground beef.
Add a can of diced tomatoes.
If water is getting low, fill the can with water and empty in soup.
After about 6 hours enjoy this simple, delicious soup!
If you cook this with a ham hock, remove the bone and scrape off meat when you are ready to eat.
My mom took a taste and said, "Perfect!"
Thanks Mom for teaching me how to make this special, traditional family soup!
It's wonderful to bring back special memories of someone dear
by eating the food they used to make.
I miss my Grandma but now I can keep her memory alive by making her delicious food!
