MUDPIES
OF THE SOUTHWEST
by
Eddie Dwayne
Standard
Slowbake
1 cup fertile soil
½ cup grainy clay
water
Mash
the clay and soil together with the palms, adding water as needed.
Press mixture into 1-inch thick disks of 4-inch diameter. Leave
on sidewalk 1 hour, then garnish with snoddgrass. Bake an additional
½-hour. Yields 4 pies.
Dirt
Foo Yung
3 tbsp red or black clay
1 cup diatomaceous earth, sifted
½ cup sand
mica, to taste
safflower oil, or olive oil with rosemary
2 cups water
Stir
sand and earth vigorously into the water. When the consistency is
pasty, add clay and mica, taste, and adjust seasoning. Oil a large
skillet and add 2-3 pies to it at a time. Leave on sidewalk, turning
after 20 minutes. Serves 4-5.
Texas
Twistors
1 lb. Ordinary mud
1 large yellow onion
pebbles, twigs, or berries
2 ripe bananas
3 tbsp olive oil
½ cup Bermuda grass
Sautee
the grass in oil over medium heat, until wilted; add onion slices
when the aroma rises. Lower heat and simmer while mixing mud, pebbles,
and bananas in a separate bowl. Twigs will absorb excess water,
but keep them to ½-inch or less. Spread pies out on a greased cookie
sheet, then pour the sautee over them. Bake at 375° for 25 minutes,
or until edges are light brown.
Meringue
Torte
6 egg whites
2 tsp vinegar
lots of potting soil
1 tsp vanilla extract
½ tsp almond extract
¼ tsp salt
2 cups sugar
Beat
all ingredients but sugar until frothy. Add the sugar 2 tbsp at
a time. Continue beating until very stiff peaks are formed. Turn
equal amounts of meringue into greased round layer cake pans and
spread evenly to edges. Bake at 300° for 40 min. Completely cool
torte layers on cooling racks before removing from pans. (It is
likely that top surface may become slightly cracked when torte is
being removed from pans.)
