Rob Roy Kelly research



Beef Slickers



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Beef Slickers

The only occasion where I saw slickers prepared outside my family was at the Vision 67 Conference in Carbondale Illinois. On the last day which was a Sunday, we asked the motel clerk to suggest a place where we could get a good breakfast. He said that on the edge of town, there was a restuarant owner who on Sundays turned over his cafe to a ladies groop who served brunch to raise funds for their church, and that the food was excellent. We went.

My version of Beef Slickers
In a large pot with two or three quarts of water add:

Marrow bones (preferred) or a large soup bone
Two stalks of celery
One whole onion
One teaspoon salt
One teaspoon dry thyme (optional)

Simmer for a couple of hours or more.
Remove marrow bones, celery, carrots and onion.
When using marrow bones to make stock, I scrape the marrow from the bones into a wire sieve and gently mash it with a spoon so the oil is drained. What is left in the sieve is put back into the stock. Marrow makes a very rich and tasty stock.

Mash some of the marrow with a fork in a cup and then fill with broth to make the dough.

Begin with about four cups of flour, 1 teaspoon of salt and 1/2 teaspoon of baking soda. Mix well, add the full cup of broth to the flour, add additional flour until you have a dough consistency. Knead well. Make into two balls and put into the refrigerator to chill.

Roll out into large sheets as thin as you can get it. Let dry. Cut into strips about 1 1/2 by 2 inches.


Take about 1/2 pound stew meat cut into small (about 1/2 inch in size) pieces. Brown in fry pan until meat is done, add a little water and scrape loose the browning on the bottom of the pan. Add to the stock. Bring the stock to a high boil and add the slickers one at a time with some stirring so they do not stick together. Cook for ten to fifteen minutes and serve. Add fresh parsley. Serves six.

For Mary Helen and myself, I use 3/4 cup of broth, divide the dough into two balls, use one and freeze the other for s1ickers at another time.

Chicken Slickers
The recipe is the same as for beef but substitute chicken broth and chicken. Use rosemary and bay leaf rather than thyme.

I have learned that you can make the slickers, cut them let them dry on top, turn them over and let dry thoroughly. Once completely dry, they can be packed into a plastic bag and used at a later date. Also, a ball of slicker dough can be wrapped and put into the freezer and it keeps indefinitely. Thaw, add moisture as needed and roll out into flat sheets.