Lee’s Famous Creme Caramel/Flan

This is great for a large crowd. It has become Lee’s most-requested dessert in the Dry Creek Neighbor’s Club. She usually has to make a double-batch and rarely has anything left over to take home!

  • 1/2 c. sugar
  • 4 Tbsp. water, plus 2 Tbsp. cold water
  • 4 whole eggs
  • 4 egg yolks
  • 4 Tbsp. sugar
  • 4 c. half and half or milk (1 quart)
  • 1 Tbsp. vanilla
  • cold water for baking in water bath

Caramel Sauce:

To make caramel sauce, dissolve ½ cup sugar and 4 Tbsp. water in a small sauce pan. Bring to a boil on high heat. DO NOT STIR. Swirl in pan if necessary. Boil until sauce turns a medium brown color and smells like caramel. Remove from heat and carefully splash 2 Tbsp. of reserved, cold water to stop cooking. CAUTION is required as mixture may bubble up and is extremely hot. Pour into one large (six cup) souffle dish. Set aside to cool on a baking rack.


To make custard, beat egg yolks and whole eggs with a wire whisk. Add sugar and mix until blended. Then slowly and gently whisk in half and half and vanilla. Pour custard mixture through a strainer held over the caramel sauce in the souffle dish. Place souffle dish in a larger pan and pour cold water into the larger pan until water comes an inch up sides, making a water bath. Carefully place on middle rack of oven. Starting in a cold oven, bake at 325 F for one hour and 15 minutes. Remove from oven and cool on a baking rack.


To serve, run a knife once around inside of souffle dish and quickly invert/turn upside down onto a plate or platter with a lip to contain caramel sauce. Slice into wedges, like a pie. Garnish wedges with fresh fruit and/or whipped cream, if desired. Serves about 6-8.

If you do not have a 6 cup souffle dish, Lee suggests you invest in one. She has never used individual oven-proof custard dishes or any other kind of baking dish. She has been told that it can be done.

Auntie Norma’s Tamale Pie Recipe

This is a family recipe featured in the Savoring Dry Creek Valley cookbook.
Ingredients for cornmeal crust:
  • 1 c. yellow corn meal
  • 1 tsp. salt
  • 1 c. cold water
  • 2 c. boiling water

Preparation: In a medium saucepan, mix corn meal with cold water. Add boiling water and salt. Cook over low flame for 10 minutes.

Ingredients for meat filling:
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1 medium green or red bell pepper, chopped
  • minced garlic, to taste
  • 1 or 2 tsp. olive oil, if needed
  • 1 can tomatoes, diced (15 oz.)
  • 1 can whole kernel corn (15 oz.) or equivalent fresh or frozen
  • 1 can pitted black olives
  • 1/2 c. grated cheese (any kind)
  • 2 Tbsp. chilli powder, more or less to taste
  • salt and pepper to taste
Brown ground beef in frying pan. Add chopped onion, green pepper and garlic. Add a small amount of olive oil, if needed. Add salt and pepper to taste. Then add tomatoes, corn, olives and grated cheese. Mix all together. Add chili powder and mix well. At this point you can either mix in the cornmeal or put meat mixture in a 9×13 casserole dish and top with cornmeal and add additional cheese on top.

Mexican Style Chicken Kiev Recipe

  • 4 whole boneless, skinless chicken breasts (12-oz. ea.)
  • 1 can whole green chilies (7-oz.)
  • 1/4 lb. Monterey Jack cheese
  • 1/2 c. fine dry bread crumbs
  • 1/4 c. Parmesan cheese, grated
  • 1 tsp. chili powder
  • 1/2 tsp. garlic salt
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground black pepper
  • 6 Tbsp. butter or margarine, melted
  • Spicy Tomato Sauce (recipe follows)

Halve the chicken breasts; then pound the chicken pieces between pieces of waxed paper until each is about 1/4 inch thick. Slit the green chilis in half lenghtwise and remove the seeds, if desired, then cut into eight equal pieces. Cut the cheese into eight fingers – approximately 1/2 inch thick and 1 1/2 inches long. Combne bread crumbs, Parmesan cheese, chili powder, garlic, salt, cumin and pepper in a shallow dish or pie pan. Lay pieces of green chili and a finger of jack cheese on each of the chicken pieces. Roll up to enclose filling; tuck ends under. Dip the bundles into melted butter. Allow excess butter to drip off, then roll in the bread crumb mixture, coating evenly. Place bundles, seam side down, in 9×13 baking dish. When all bundles are in dish, drizzle remaining butter over all. Cover and chill four hours, or overnight. Bake at 400F for 20 minutes, or until chicken is no longer pink and juices run clear.

Spicy Tomato Sauce:

  • 1 can tomato sauce (15-oz.)
  • 1/2 tsp. ground cumin
  • 1/3 c. green onion, sliced
  • salt and pepper to taste
  • liquid hot pepper seasoning, to taste

Heat tomato sauce and seasonings. Serve with baked Mexican Chicken Kiev.

Easy Baked Chicken Kiev Recipe

  • 4 whole boneless, skinless chicken breasts
  • 1/4 c. butter or margarine, softened
  • 1/2 tsp. oregano leaves
  • 1 Tbsp. parsley, chopped
  • 1/4 lb. Monterey Jack cheese
  • 1/2 c. fine bread crumbs
  • 1/2 c. Parmesan cheese, grated
  • 1 tsp. oregano leaves
  • 1/2 tsp. garlic salt
  • 1/2 tsp/ ground black pepper
  • 5 Tbsp. butter or margerine, melted

Halve chicken breasts; then pound chicken pieces between sheets of wax paper until each is about 1/4 inch thick. Mix together softened butter or margerine, oregano leaves and chopped parsley. Cut Jack cheese into eight finers, about 1/2 inch thick and 1 1/2 inches long. In a shallow dish or pie pan, mix bread crumbs, Parmesan cheese, garlic salt and ground black pepper. Spread chicken pieces with an equal amount of the butter and top with a finger of cheese. Roll up, tucking ends under. Dip in melted butter. Allow excess to drip back into dish, then roll in bread crumb mixture, coating evenly. Place into a 9×13 baking dish, seam side down. Repeat with remaining bundles. When all chicken is in baking dish, drizzle remaining melted butter over all. Cover and chill four hours, or overnight. Bake at 400F for 20 minutes, or until chicken is no longer pink, and juices run clear. If you are not sure chicken is done, remove a bundle from pan and slice part-way through. If any pink remains, return to baking dish and continue baking.

Artichoke, Leek and Potato Soup Recipe

This is a Food and Wine Affair Recipe by Dan Berman, now applying his food expertise on the Big Island of Hawaii.

Serves 8


  • Nalle Chardonnay, 1/2 cup
  • 1 lb potatoes, peeled and sliced thin
  • 1/2 lb yellow onions, sliced thin
  • 1/4 lb leeks, white part only, sliced thin
  • 1 bay leaf
  • 3-4 black peppercorns, crushed
  • 3 cups chicken stock (or vegetable stock)
  • 3 cups cream
  • 4oz. plus 2oz. marinated articoke hearts, chopped (fresh can be substitued)
  • Juice of 1/2 lemon
  • 2 tbl extra virgin olive oil
  • 1/4 lb unsalted butter
  • Small handful of chives
  • Salt to taste


Melt butter in a heavy sauce or soup pot and add potatoes, onions, leeks bay leaf, peppercorns, and chicken stock. Add Nalle Chardonnay. Bring to a boil and turn down to a simmer. Simmer covered until thoroughly cooked, stirring frequently. Add cream and 4oz. articokes, olive oil, and bring back to a boil and then simmer fro 5 minutes. Remove from heat and roughly puree so there is still texture in the soup. Add chives, finely chopped articokes, juice of 1/2 lemon, whisk together, adjust seasoning and serve with Nalle Chardonnay.