Classic Tex-Mex and Texas Cooking

Classic
Tex-Mex
and Texas
Cooking
Authentic Recipes
With Big, Bold Flavors
Sheryn R. Jones
Cookbook Resources, LLC
Classic Tex-Mex and Texas Cooking
Authentic Recipes with Big, Bold Flavors
1st Printing - February 2005

2nd Printing - November 2005
3rd Printing - April 2006
4th Printing - November 2007
Copyright 2004 by Sheryn R. Jones
All Rights Reserved
No part of this book may be reproduced in any form without written permission from the pub-
lisher, except for brief passages included in a review appearing in a newspaper or magazine with
permission from the publisher.
International Standard Book No. 978-1-931294-63-8
Library of Congress No. 2004103878
Library of Congress Catalog Data

Main Title: Classic Tex-Mex and Texas Cooking : Authentic Recipes with Big, Bold Flavors /
Sheryn R. Jones.
Description: 317 p. : ill. ; 24 cm.
Notes: Includes index.
Subjects: 1. Mexican American cookery. 2. Cookery, AmericanSouthwestern style.
TX715.2.S69 J68 2004
641.5972 22
Illustrations by Nancy Murphy Griffith
Edited, Designed and Published in the United States of America

and Manufactured in China by
Cookbook Resources, LLC
541 Doubletree Drive
Highland Village, Texas 75077
Toll free 866-229-2665
www.cookbookresources.com
Your Ultimate Source for Easy Cookbooks

Dedication
Dr. Homer C. Jones
A great Texan and the best taste-tester ever
and
Barbara C. Jones
The best cookbook author ever
Little Taste of Texas II
Great Taste of Texas
Mothers Recipes
The Ultimate Cooking with 4 Ingredients
Cooking with 5 Ingredients
Casseroles to the Rescue
Southwest Ol Southwest Sizzler
Black-eyed Peas to Caviar
I Cook You Clean Easy Slow Cooking
Holiday Treats Holiday Recipes

Contents
T
Editors Choice Recipes
Texas Facts:
here are no exaggerations, idle boasts or
obnoxious statements in this cookbook, only
unadorned truth.
Tex-Mex & Texas Cooking Explained .................................................6

The Origin of Tex-Mex Food.................................................................7
Mexican Food In Texas.........................................................................7
Ode to Bar B Que.................................................................................8
Slims Tidbits........................................................................................9
Texas and Tex-Mex Dictionary............................................................10
Official State Symbols.........................................................................12
Boy Howdy!....................................... State Peppers..................13
Peppers...............................................................................................14
Salsa....................................................................................................15
Salsas................................................................................................15
Teasers..............................................................................................20
Brews................................................................................................40
So Whos Margarita?............................................................................48
Hot Dang!............................................ State Fruit.....................49
Rise & Shine....................................................................................50
Hot Breads.......................................................................................58
Muy Beaucoup!....................................State Dish.....................77
Rabbit Food.....................................................................................78
Sips & Slurps....................................................................................93
Beans................................................................................................104
Whistleberries.................................................................................104
Sidekicks.........................................................................................111
~4~

Contents
Tex-Mex Favorites
& Legendary Recipes
Slims Tidbit:
Texas expressions and wisdom-isms
The Whole Enchilada!.............. State Mammals,

............................................................... Large & Small................141
Texas Barbecue Is Beef Brisket......................................................... 142
Rubs, Sops & Marinades................................................................143
Brisket............................................................................................148
Chili The Official State Dish of Texas............................................ 155
Chili...............................................................................................156
Chicken-Fried Is a Way of Cookin................................................... 161
Classic Cream Gravy........................................................................ 161
Beef & Tex-Mex.............................................................................162
Texas Fajitas..................................................................................... 172
Chicken & Tex-Mex.......................................................................186
Porkin Pigs.....................................................................................207
Fish & Critters...............................................................................216
Wild Thangs...................................................................................227
Yes Siree Bob!........................................ State Tree...................243
Sweet Cakes....................................................................................244
Pies & Cobblers..............................................................................257
Mommas Cookies..........................................................................270
Squares & Bars...............................................................................281
Sweet Thangs..................................................................................290
Boy, I Mean!........................................ State Vegetable...............307
Bibliography...................................................................................306
Index..............................................................................................308
Cookbooks Published.....................................................................318
Order Form....................................................................................319
~5~
Tex-Mex and
Texas Cooking Explained
Every Texan would explain Tex-Mex Food and Texas Cooking
differently, some more extensively and fervently than others, but there
is no doubt that if you asked a Texan, What is Tex-Mex Food?, you
would get an answer. This cookbook and this introduction are heroic,
however feeble, attempts to give you an answer for what is arguably the
most colorful, flavorful and indigenous regional cuisine in America and
probablythe world.
There is no doubt that the explanation would be one thing in East
Texas, another thing in West Texas and something different in South
Texas. In fact, if you were to drive from San Antonio to Austin to Dallas
on Interstate 35 and stop to eat enchiladas in all three cities as I have
many times, you would find that the enchiladas are different in San
Antonio, Austin and Dallas. And even though the enchiladas in all three
cities are different, there is no argument that they are all definitely Tex-
Mex. So, how does one explain the similarities and the differences and
come up with a definition of Tex-Mex Food and an explanation of Texas
Cooking?
The answer, I believe, comes in the form of exaggeration (so common
among Texans) and over-simplification (also common among Texans).
For instance, in Texas:
Anything with jalapeno in it or with it is Tex-Mex.
Anything that is chicken-fried is Texas Cooking. And the basic food
groups in Texas are chili, barbecue, beans, jalapenos and Meskun food.
To add some humor to this exaggeration and over-simplification, Texas
expressions and wisdom-isms are used in an effort to convey a flavor
of the place and the people. It reminds me of the ol boy who told me
a hundred years ago, we as sa pore, some days we as eatin chickens and
some days we as eatin feathers.
And when it all comes down to What is Tex-Mex and Texas Cooking?,
it reminds me of the eloquent Texan who said, I can explain it to you. I
just cant understand it for you.
And there you have it the Texas truth of it all. After reading 320
pages of this cookbook, Im sure youre going to know what Texas
Cooking is all about. Now, am I right or Amarillo?
~6~
The Origin of Tex-Mex Food
I guess youd have to say that Tex-Mex Food (Its hard to call it cuisine.)
really comes from cattle drives and Old Mexico, from ranchers and
cowhands, from vaqueros and senoras, from mothers, grandmothers,
chuck wagon cooks and from parts known and unknown.
The indigenous foods of Texas came from what was available and
were fixed (cooked) the best way they could. These foods give us a
glimpse into the past and the rugged independence, resourcefulness and
perseverance found in Texas.
The indigenous foods of Texas are as colorful and memorable as
the states history and the characters who call themselves Texans. The
flavors are big and bold, honest and simple, exotic and exciting and
always memorable.
Mexican Food in Texas

Mexican food was not created by chefs with pampered palates in
fine kitchens. Instead, it was improvised by people with simple cooking
facilities who used what foods were available. Juan Almonte in his
statistical report on Texas in 1835 stated that, the food most generally
used among Mexicans in Texas is tortilla, beef, venison, chickens, eggs,
cheese and milk; sometimes, bread, chocolate, tea and sugar. Frequently,
however, it was necessary for a family to subsist on nothing more than
beans and tortillas.
In former days tortillas were made by soaking shelled corn in lime water
overnight or until the husks soften. The corn was then ground on a stone
metate with a bit of lime water, producing a paste called masa. A small
pinch of the masa was patted between the cooks hands and then pressed
paper thin. Some lime water was evaporated on the comal, a flat griddle
with a fire below it, before the tortillas were placed on it to cook. Each
tortilla was browned on both sides before serving. Today, however, few
individuals make their own tortillas in Texas, because they are made in most
grocery stores and tortillerias
The regional foods of Texas-Mexicans differ from the traditional
dishes of Mexico and the ingredients vary with individual tastes. All,
however, are generally hearty, filling and highly seasoned. Among the
most common seasonings are peppers of various types, comino (cumin),
coriander, cilantro, onions and garlic.
The Melting Pot: Ethnic Cuisine in Texas
Published by The Institute of Texan Cultures of The University of Texas at San Antonio
~7~
Ode to Bar B Que
Aint had much luck with horses,
Last un stomped my head.
Aint had much luck with women,
Last un wished me dead.
Aint had much luck with lots of things,

But this Ill tell you true.
There is one thing Ive got luck with;
Its Texas Bar B Que.
Bar-B-Ques as old as time;

The caveman smoked a bit.
He couldve won the Bedrock Fair,
If hed just had my kit.
A dirt hole or a metal pit.

Watch closely while it makes.
Youll get a good scald on them ribs,
If youve got what it takes.
A hickory fire of seasoned wood---

A secret old folks knew.
Smoked until the char is right,
It aint no brie fondue.
The brisket stands without the sauce;

This aint no French filet.
That meats afallin off the bone;
Youve cooked the Lone Star way.
Dont worry none bout horses feet,

Or fret bout opposite sexes.
Get a pit and fire it up
BAR-B-QUE---DONE BEST IN TEXAS!
~Lanny Joe Burnett
Cowboy Poet Lanny Joe Burnett was raised on a ranch in Fannin County, Texas. The
son of fourth generation Texans, Lanny has been a cowboy all his life. He has performed
at the Red Steagall Cowboy Gathering in Fort Worth, the Texas Cowboy Reunion in
Stanford, National Cowboy Symposium in Lubbock, State Fair of Texas in Dallas,
Fort Worth Stock Show in Fort Worth, Monterey Cowboy Gathering in Monterey,
California, in Europe, Central Asia and in many gatherings, festivals, story-telling
meetings, churches, schools and benefits across Texas and the American Southwest.
~8~
Slims Tidbits
Slim was a trail-ridin, slop-slingin, older than black pepper, cowboy
chuck wagon cook. To use my Daddys way of describing somebody,
Hes a long, tall drink of water, and he minds his own biscuits (stays out
of other peoples business). Hes a good guy. If he likes you, hell give you
his last biscuit if he can have half of it. If he doesnt like you, hell cloud
up and rain all over you. But, hes honest, straight-forward and hell tell
you the Texas truth of it.
While most people in Texas do not talk like Slim, he is part of our
legacy. And it is up to each of us to continue the exaggerations, boastful
claims and colorful language that together make Texas the biggest place in
the world. Hope you enjoy some of Slims funnin.
Slims Tidbit:
Texas expressions and wisdom-isms
Editors Choice Recipes

The Editors Choice Recipes
are some of the editors favorites
Tex-Mex Favorites & Legendary Recipes

Tex-Mex Favorites and Legendary Recipes
are recipes most Texans grow up eating.
T exas facts and unadorned truths. It is what it is.
~9~
Texas and Tex-Mex Dictionary
Armadillo-Road bump Cowboy Kool-Aid-Beer
Back burner-Where you put something Cream gravy-In Texas considered a
when you dont want to do it main course or beverage; made with
Barbecue-Beef brisket; not a verb pan drippings, flour, salt and pepper;
or adjective; not a noun meaning can be eaten on any food
equipment; barbecue is brisket Dinner -Noon meal
Bet chur boots-A sure thing; Dude-Unflattering term for someone
definitely who thinks hes smarter than a Texan
Bowl of Red-Chili; meat dish with no Eggs-Hen apples
beans Enchilada-Tortilla with filling, rolled
Boy howdy!-Affirmative; exclamatory into log shape with chile sauces and
comment; Boy howdy, that was cheese poured on top
good! Everthang-Everything
Boy, I mean!-Affirmative Fixin-Cookin as in Im fixin dinner.
Branch-Usually means water; J.R. Fixin to-Will do something soon; Im
drank bourbon and branch fixin to fix dinner.
Brisket-Barbecue Flauta-Tortilla with filling, rolled very
Buck fever-Gets too excited; blows tightly and deep-fried
it; refers specifically to missing a shot Frijoles-(Free ho lees) Pinto beans
while deer hunting; Hes got buck
fever sa bad, he thought that tree had Fry your own bacon-Mind your own
horns. business.
Burrito -Warmed soft flour tortilla Full as a tick-Dined sufficiently
with a filling and wrapped like an Gringo-Derogatory name for non-
envelope Mexicans
Calf fries-Mountain oysters, prairie Hasta luego-Good-bye
eggs
Hell-A unit of measure; expletive;
Catfish -Texans favorite fish That peppers hotter n hell. Im
Chicken-fried-Cooking method used madder n hell. Hell yes, Im gonna
almost exclusively in Texas eat it.
Chili-Meat dish with no beans Hominy-Corn used to make grits,
corn flakes, corn syrup, cornstarch and
Chimichanga-Tortilla with a filling, corn oil
wrapped like an envelope and deep-
fried Humility-A character trait unknown
or unpracticed by most Texas cooks
Church key-Bottle opener and most Texans
Cookin on the front burner-Doing Hunard-100; My chicken laid a
something well; doing it now hunard eggs yesterdy.
Cork it-Be quiet
~10~
Jalapenos-(Hal a pain yos) Head Slather-Put it all over; use a lot of it;
honcho of peppers; sometimes referred Its sa good, you can just slather it all
to as Mexican bullets over that chicken.
Jerky-Dead meat Sop-Noun meaning mixture of
Kemosabe-Friend; amigo seasonings and ingredients used to
flavor meat; verb meaning what you
Larrupin good-Real good do with your bread when theres some
Littl lady-Female; littl darlin gravy leftover
Marinades-Seasonings and ingredients Sopaipillas-Favorite sweet; triangles of
used to tenderize tough cuts of meat flour, sugar and baking powder deep-
fried and served hot with honey and
Masa harina-Dried and ground corn powdered sugar
flour
Stick to your ribs-What pinto beans
Masa-Fresh corn dough will do before they talk behind your
Meskun-Mexican; Meskun food sure back
is good. Supper-Night meal
Mesquite-(Ma skeet) Wood used to Sure as shootin.-A sure thing;
smoke meat; ol scrub tree to stay away definitely; Shes fixin chili tonight,
from sure as shootin!
Mind your biscuits-Mind your own Taco-Soft or crispy tortilla filled
business. with meat, cheese, tomatoes, onions
Muy beaucoup-Thank you very much and salsa
Muy bueno-Very good Tex-Mex-See page 6.
Norther-Cold weather; Good time to That gravy needs a little tightenin
have a Bowl of Red up.-The gravy is too thin; gravy needs
to be thickened
Pecans-(Pu cons) There are no pee
cans in Texas. The whole enchilada-Everything; all
Quesadilla-Tortilla filled with cheese, Tortilla -Flat bread made from corn or
meat and/or salsa, folded in half and flour and used in Mexican cooking
heated until cheese melts Tortilleria-A tortilla factory
Rubs-Seasonings used to flavor meats, Tostada -Tortilla that is flat or basket-
not tenderize them shaped and fried crisp
Salsa Cruda-Fresh tomato salsa with Whistleberries-Pinto beans
tomatoes, onion, jalapenos, serranos,
cilantro and garlic Yes siree bob-Yes; definitely
Salsa Verde-Fresh tomatillos, cilantro You betcha-Yes; Can you come to
and jalapenos finely diced and served supper tonight? You betcha!
in bowl with chips You betcha-Youre welcome. Thank
Salsa-Mixture of vegetables, fruits you for bringin in the groceries. You
or nuts used to fill tortillas and to betcha.
accompany Mexican dishes
~11~
Official State Symbols
State Bird................................ Mockingbird
State Flower............................ Bluebonnet
State Tree................................. Pecan
State Dish................................ Chili
State Fruit............................... Texas red grapefruit

(Ruby Red)
State Mammals ......................Armadillo (small);

Longhorn (large)
State Native Pepper:................Chiltepin
State Pepper:........................... Jalapeno
State Vegetable:.......................Texas sweet onion (1015)
State Plant:.............................. Prickly pear cactus
State Shrub:............................. Crape myrtle
State Sport:.............................. Rodeo
~12~
T ex - M ex
Boy Howdy!

Salsas
Teasers Brews
Official Pepper of the State of Texas
JALAPENO
Official Native Pepper of the State of Texas
CHILTEPIN
Slims Tidbit:
Theres no safer place than behind mommas apron.
~13~
S alsas
Peppers
Slims Tidbit:
If the chiltepin pepper is called the mother of all peppers, then its tha
hottest mother in tha world. Naturally, a pepper with such distinction is
gonna come from Texas.
Obviously, then tha head honcho of all peppers in tha world is tha hal a pain
yo. Theres just no use for tha word pepper when youre talking bout hal a pain
yos. We just say hal a pain yo cause if you dont know its a pepper youre already
in trouble and nobody I knows gonna keep you from tha privlege of findin out
its a pepper.
Jalapenos are about 2 to 3 inches Habaneros are considered by some
long with a tapered end and about to be the hottest pepper in the
a 1-inch shoulder (the part under world, but that is incorrect. The
the stem). They are deep green, hottest pepper in the world is the
sometimes with tan or brown Official Native Pepper of The State
stripes. Jalapenos have a mild to of Texas called the chiltepin.
hot flavor and are easy for most
people to enjoy. In 1990 a Texas The chipotle pepper is a smoke-
A&M professor developed a mild dried jalapeno and is excellent for
jalapeno. Today, Texas is the largest sauces, salsas, pastas and soups. It
producer of jalapenos in the US. has a full-flavored heat that is very
satisfying.
The chiltepin pepper is native
to Texas and is thought to be Ancho peppers are dried poblanos
the oldest known pepper in the and are about 3 to 5 inches long
capsicum genus. It is the hottest and about 3 inches wide. They
wild pepper in the Americas are mild to slightly hot and a dark,
and considered by most highly reddish-brown color.
intelligent people to be hotter than New Mexico Reds (or Colorados,
the habanero. means red in Spanish) are also
Poblano peppers are about 3 to 5 called chile colorado. They are the
inches long and rounded instead of peppers you see in the traditional
elongated. They are dark green and ristras used for decorations in
ripen to reddish-brown. They are kitchens and homes in Texas
very mild border towns, New Mexico and
Arizona. The chile is essential for
Serranos are small peppers about some of the red chile sauces and
1 to 1 inches long and not very has a wonderful earthy flavor with
wide. They are very hot. a crisp, mild heat.
~14~
S alsas
Salsa
In Classic Tex-Mex and Texas Cooking, basic salsas mean tomatoes,
onions, and jalapenos or chopped green chilies or both, usually
uncooked, but not always. Sauces, on the other hand, are usually cooked
and have a blended, smooth texture and are served over foods.
Here are some of the basic salsas found on Texas tables. As Tex-Mex
expands its horizons, so do salsas expand their flavors and uses. Think
beyond the cup of salsa and chips on the table at a Mexican restaurant.
Think fresh and think salsas served with beef, chicken, pork, beans
and many vegetables. You will discover new flavors and gain a new
appreciation for the salsa we so often take for granted.
Fresh Tomato Salsa

4 medium tomatoes, diced
2 to 4 green onions with tops, diced
1 to 2 jalapeno peppers
cup snipped cilantro leaves
Juice of 1 small lime
1 teaspoon sugar
Dice tomatoes and onions in large mixing bowl to save juices.
Wash jalapenos, remove stems and seeds and dry with paper towels.
Dice jalapenos and add to tomatoes.
Combine with all other ingredients and 1 teaspoon salt and refrigerate
for about 15 to 20 minutes.
Remove from refrigerator and taste. If tomatoes are too tart, add a
little sugar to cut the tartness. Refrigerate about 30 minutes more to
blend flavors and serve. Yield: 1 cups.
~15~
S alsas
Salsa Verde
Tomatillos are great, little green tomatoes with paper-thin husks on the outside.
6 to 8 tomatillos
2 large red bell peppers, stemmed, seeded, diced
2 to 3 jalapenos
cup snipped fresh cilantro leaves
Juice of 1 small lime
Remove husks from tomatillos, wash and dry with paper towels. In
large mixing bowl dice tomatillos and bell peppers.
Wash jalapenos, remove seeds and dry with paper towels. Dice
jalapenos and add to tomatillos.
Combine all other ingredients and 1 teaspoon salt and refrigerate for
about 30 minutes. Yield: About 1 cups.
Salsa de Chile

V erde
4 to 6 tomatoes, diced
4 green onions with tops, diced
2 to 3 jalapenos, stemmed, seeded, diced
1 (7 ounce) can diced green chilies
1 teaspoon freshly ground black pepper
Combine all ingredients and 1 teaspoon salt. Adjust seasonings for

your own tastes. Yield: About 2 cups.

~16~
S alsas
Salsa Picante
1 bunch green onions with tops, diced
2 cloves garlic, minced
1 to 2 jalapeno peppers, stemmed, seeded, diced
1 tablespoon corn oil
1 (7 ounce) can diced green chilies
1 teaspoon vinegar
1 (4 ounce) tomato sauce
In skillet cook onions, garlic and jalapenos in oil until onions are
translucent.
Remove from heat and add green chilies, vinegar, tomato sauce, a little
salt and pepper and serve. Yield: 1 cups.
Salsa Cilantro

4 tomatoes, diced
1 green bell pepper, stemmed, seeded, diced
1 red bell pepper, stemmed, seeded, diced
1 to 2 jalapeno peppers, stemmed, seeded, diced
to 1 cup snipped fresh cilantro leaves
1 to 2 tablespoons fresh lime juice
Mix all ingredients and a little salt and pepper and refrigerate
before serving. Yield: 2 cups.

~17~
S alsas
Black Bean Salsa
1 (15 ounce) can black beans, drained
4 to 6 green onions with tops, diced
to cup snipped fresh cilantro leaves
1 to 2 cloves garlic, minced
1 tablespoon oil
1 teaspoon fresh lime juice
Mix all ingredients and refrigerate before serving. Yield: 2 cups.
Mango-Jalapeno
S alsa
2 ripe mangoes, peeled, diced
2 jalapeno peppers, stemmed, seeded, diced
to cup fresh lime juice
1 teaspoon cumin
Combine all ingredients and a little salt and refrigerate before serving.
Yield: 1 cups.
TIP:Make sure mangoes are ripe. Taste mango to see if it is tart next to the
seed. If so, only use flesh away from seed.
Quick-Draw

S alsa
When you are pressed for time, this is a very quick salsa to make.
4 tomatoes, chopped
4 green onions with topped, chopped
1 (7 ounce) can chopped green chilies
Combine all ingredients and a little salt and pepper and serve.
Yield: 2 cups.
~18~
S alsas
Mexicali-Corn Salsa
1 (11 ounce) can Mexicorn, drained
cup sour cream
cup mayonnaise
cup finely chopped green onions with tops
cup finely chopped sweet red bell pepper
cup chunky salsa
1 tablespoon ground cumin
teaspoon seasoned salt
1 (12 ounce) package shredded cheddar cheese
Several dashes hot sauce, optional
In large bowl, combine all ingredients and stir well to blend.
Refrigerate several hours before serving. Serve with crackers.

Yield: 3 cups.
Editors Choice

Texas Pico de Gallo
The Texas 1015 SuperSweet Onion is the star in this terrific salsa. Its great over
quesadillas, fajitas, tacos, black-eyed peas or grilled entrees.
2 cups diced tomatoes

1 cup diced Texas 1015 SuperSweet Onions
or Texas SpringSweet Onions
2 cups diced ripe avocado
cup snipped fresh cilantro
Mix all ingredients and teaspoon each of salt and pepper in bowl
and refrigerate several hours before serving.
Serve as an appetizer with chips or onion pieces or as a side dish.

Yield: 4 cups.
~19~
T easers
Tostados
1 package (12 count) corn tortillas
Oil
Cut corn tortillas like a pizza in pie-shaped triangles.
In heavy skillet or griddle with hot oil, drop tortilla triangles, turn
once and fry until crispy.
Remove from oil, drain on paper towel and sprinkle a little salt on top.
Serve immediately with salsas and dips. Yield: 48 chips.
Texas Jalapeno

S pread
2 jalapeno peppers, seeded, finely chopped
3 green bell peppers, seeded, finely chopped
1 cups white vinegar, divided
6 cups sugar
teaspoon cayenne pepper
1 (6 ounce) package liquid fruit pectin
Cream cheese and crackers
In blender, combine jalapeno pepper, green peppers and cup vinegar

and process until pureed.
Pour into large saucepan and add sugar, cup vinegar and cayenne
pepper. Bring mixture to boil and stir constantly.
Stir in fruit pectin and boil 1 minute longer, stirring constantly.
Remove from heat, skim off foam and pour into sterilized jars. To
serve, spread cream cheese on crackers and top with jalapeno spread.
Yield: 3 half-pint jars.
~20~
T easers
Jalapeno Eggs
8 hard-boiled eggs
Sliced pickled jalapenos with liquid
1 small onion, separated into rings
1 (2 ounce) jar chopped pimentos
cup white vinegar
cup jalapeno juice
While eggs are still hot, peel eggs and place in wide-mouth, 1-quart jar
and alternate with jalapenos, onion and pimentos. Put lid on jar.
Bring vinegar and jalapeno juice to boil. (Always use equal parts
vinegar and jalapeno juice no substitutes.) Immediately pour over
eggs-onion in jar.
Work fast. If eggs cool, they will toughen. Cover and refrigerate
about 2 weeks. Yield: 8 eggs.
Cayenne Cookies

1 cup (2 sticks) butter, softened
1 (16 ounce) package shredded sharp cheddar cheese
2 cups flour
2 cups crispy rice cereal
teaspoon garlic powder
Preheat oven to 350.
Mix butter and cheese. Add all other ingredients and teaspoon salt
and mix well.
Drop by teaspoonfuls on unsprayed cookie sheet. Bake for 12 to

15 minutes. Yield: 3 dozen cookies.
~21~
T easers
Enchilada Dip
onion, chopped
1 pound lean ground beef
1 tablespoon oil
1 teaspoon minced garlic
1 (10 ounce) can enchilada sauce
1 (1 ounce) envelope dry enchilada sauce
1 (6 ounce) can tomato sauce
1 (16 ounce) package shredded Velveeta cheese
In large skillet, saute onion and brown ground meat in oil.
Add garlic, canned enchilada sauce, dry enchilada sauce, tomato sauce
and cup water.
Simmer about 5 to 10 minutes or until water cooks out.
Add Velveeta cheese to beef mixture, stirring constantly, until

cheese melts.
Serve in chafing dish with chips. Yield: 1 pints dip.

S paniards planted their brightly colored flag in Texas soil as early as the 16th
century, bringing with them European cultural building blocks for a new
frontier. For three centuries they dominated. Along with the Spanish troops came
horses, cattle and other domesticated animals unknown to the Indians. They
brought guns and gunpowder for making war as well as new concepts of law
and government for keeping the peace... Spaniards mapped the territory and
christened it Tejas, a Caddo-Indian word for friend.
The Institute of Texan Cultures of The University of Texas at San Antonio
~22~
T easers
Chili-Beef Dip
1 onion, finely chopped
1 tablespoon oil
1 tablespoon chili powder
1 (10 ounce) can chili-beef soup
1 (10 ounce) can fiesta nacho cheese soup
In skillet, saute onion and beef in oil and season with chili powder and
teaspoon salt.
Add soups and simmer on very low heat for about 25 minutes, stirring
occasionally. Serve hot with chips. Yield: 1 pints dip.
Easy Chili D
ip
1 pounds lean ground beef
1 onion, chopped
2 tablespoons chili powder
2 tablespoons cumin
1 teaspoon garlic powder
1 (10 ounce) can chili-beef soup without beans
1 (16 ounce) jar mild Mexican Cheese Whiz
In large skillet saute beef and onion and drain.
Add chili powder, teaspoon salt, cumin, garlic powder, chili-beef

soup and 1 soup can of water.
Simmer about 20 minutes or until water cooks out. Add Cheese

Whiz and stir until cheese melts. Serve hot in chafing dish with chips.
Yield: 2 pints.

~23~
T easers
Tejas-Sausage Dip
1 pound hot, ground sausage
1 pound ground beef
1 onion, chopped
1 (10 ounce) can tomatoes and chilies
2 pounds Velveeta cheese, cubed
1 (10 ounce) can cream of mushroom soup
Brown sausage, ground beef and onion in skillet and drain.
Add tomatoes and chilies and Velveeta cheese to meat mixture. Cook
on low heat and stir constantly until cheese melts.
Add cream of mushroom soup and mix well. Serve hot. Yield:
1 quart dip.
Texas Black -E
Pyed ea Dip
4 (15 ounce) cans black-eyed peas, drained
1 onion, chopped
2 teaspoons minced garlic
1 (10 ounce) can tomatoes and green chilies
1 (8 ounce) package shredded Mexican Velveeta cheese
1 cup (2 sticks) butter
Combine peas, onion, garlic, tomatoes and green chilies in blender

and mix well.
In large double boiler or heavy saucepan, combine Velveeta cheese

and butter.
On low heat, cook until cheese melts. Stir in black-eyed pea-mixture.

Pour into chafing dish. Serve with corn chips. Yield: 2 quarts.
~24~
T easers
Wild West Dip
1 pound hot sausage
1 (1 pound) box Velveeta cheese, chopped
Brown sausage and drain. Add tomatoes, green chilies and Velveeta
cheese to sausage mixture.
Cook over low heat until cheese melts and stir constantly.
Serve in chafing dish along with chips. Yield: 1 pint dip.
Chile Con

Q ueso
3 onions, minced
cup ( stick) butter
2 (4 ounce) cans diced, green chilies, drained
1 cups milk
1 (1 pound) box Velveeta cheese, cubed
1 (8 ounce) package shredded Mexican 4-cheese blend
1 to 2 teaspoons hot sauce
Saute onion in butter until onion is translucent. Add green chilies

and slowly pour in milk and 1 cup water. Cook until mixture begins
to boil.
Reduce heat to low and add cheeses, stirring constantly, until cheeses
melt. Add hot sauce and mix well.
Pour into large bowl, cover and refrigerate overnight.
Reheat in double boiler and serve hot with chips. Yield: 2 pints.
~25~
T easers
Editors Choice
Original Hot Cheese Dip

cup ( stick) butter
1 (10 ounce) can chopped tomatoes and green chilies
1 (2 pound) box Velveeta cheese
Chips
In large saucepan, combine onion and butter. Cook slowly until

onion is clear.
Add tomatoes and green chilies and green chilies and stir well.
Cut Velveeta cheese in chunks and add to onion-tomato mixture.

Heat mixture on low until cheese melts, stirring constantly.
Serve hot or at room temperature with chips. Yield: 1 pints.

T he first Spanish population was comprised of families of Spanish soldiers
and settlers from the Canary Islands and northern Mexico. They established
the towns of San Antonio, La Bahia (later Goliad) and Nacogdoches.
~26~
T easers
Sombrero Dip
cup ( stick) butter
6 fresh mushrooms, chopped
onion, chopped
3 ribs celery, very finely chopped
sweet red bell pepper, very finely chopped
2 (6 ounce) rolls garlic cheese, cubed
1 (10 ounce) package frozen chopped broccoli, cooked, drained
In skillet with butter, saute mushrooms, onion, celery and bell pepper.
Stir in mushroom soup and cheese and mix well until cheese melts.
Fold in cooked, well drained broccoli. Stir on low heat until

ingredients mix well and are hot. Serve from chafing dish with chips.
Yield: 1 pints.
Bean-Cheese

T Daco ip
1 (10 ounce) can bean and bacon soup
1 (8 ounce) carton sour cream
(8 ounce) package cubed Velveeta cheese
1 (1 ounce) envelope taco seasoning mix
In large saucepan, combine soup, sour cream, Velveeta cheese cubes,

taco mix and garlic.
On low heat, cook, stirring constantly, until cheese melts. Serve warm
with chips. Yield: 1 pint.

~27~
T easers
Fiesta Shrimp Dip
1 (8 ounce) package cream cheese, softened
cup mayonnaise
1 (6 ounce) can shrimp, chopped
1 rib celery, finely chopped
2 green onions, finely chopped
1 teaspoon lemon juice
teaspoon Creole seasoning
Blend cream cheese and mayonnaise.
Stir in shrimp, celery, onion, garlic powder, lemon juice, teaspoon

salt and Creole seasoning. Mix well and refrigerate.
Serve with chips or vegetable sticks. Yield: 1 cup.
Easy Cheesy B
Dean ip
1 (15 ounce) can refried beans
1 cup milk
1 (16 ounce) package Mexican Velveeta cheese
In large saucepan, combine beans, garlic and milk and stir on low heat
until smooth.
Cut cheese in chunks and add to bean mixture. On low heat, stir until
cheese melts. Serve warm with chips. Yield: 2 pints.
TIP:Use this dip for soft, bean tacos or burritos. Spread bean dip on flour
tortillas, add chopped tomatoes, chopped jalapenos and shredded
cheese, roll up and pig out.
~28~
T easers
West Texas Dip
2 (8 ounce) packages cream cheese, softened
cup lime juice
to 1 teaspoons cayenne pepper
1 (8 ounce) can whole kernel corn, drained
1 cup chopped walnuts
3 green onions with tops, chopped
In mixing bowl, whip cream cheese until fluffy and beat in lime juice,
cumin, 1 teaspoon salt and cayenne pepper.
Stir in corn, walnuts, green chilies and onions and mix well.
Refrigerate several hours or overnight. Serve with tortilla chips.

Yield: 1 pint.
Vaquero Bean

D ip
2 to 3 pickled jalapenos, stemmed, seeded, minced
1 teaspoon cumin
1 teaspoon white cider vinegar
1 small onion, minced
Blend refried beans, jalapenos, chili powder, cumin and vinegar until
mixture is a smooth consistency.
Add onion and stir well. Serve with chips, in burritos or on nachos.
Yield: 1 pint.
TIP: Make your own refried beans. Recipe is on page 105.
~29~
T easers
Layered Taco Dip
cup mayonnaise
1 cup sour cream
1 (1 ounces) package taco seasoning
2 (14 ounce) cans refried beans with green chilies
2 (8 ounce) packages frozen guacamole
2 tomatoes, chopped
1 (4 ounce) can chopped ripe olives, drained
Chips
Mix mayonnaise, sour cream and taco seasoning and set aside.
On large platter or 9 x 13-inch glass dish, spread refried beans as first

layer of dip.
Spread guacamole as second layer and cover with sour cream-

mayonnaise mixture.
Sprinkle layer of chopped tomatoes, layer of green onions, layer of

cheese and layer of olives. Serve with chips. Yield: 1 quart.

A t the beginning of the 19th century Spain began to lose her New World
possessions. Texas and the rest of Mexico fought and won freedom from
European control during the second decade of the century. For the next 15 years
Texas was a part of the Republic of Mexico.
~30~
T easers
Galveston Bay Crab Spread
1 (10 ounce) can cream of shrimp soup
1 (8 ounce) package cream cheese, cubed
cup finely minced green onions
1 cup mayonnaise
2 (.25 ounce) envelopes unflavored gelatin
2 (6 ounce) cans crabmeat, washed, picked
1 cup very finely chopped celery
cup finely chopped ripe olives, optional
In saucepan, combine soup, cream cheese and green onions. Heat

on low and stir constantly until cheese melts. Fold in mayonnaise
and mix.
Dissolve gelatin in 1 cup cold water. When it dissolves, blend into

soup mixture and heat until mixture is warm. Stir in crabmeat, celery
and olives.
Pour into 8-inch mold or loaf pan. Refrigerate several hours or

overnight.
When ready to serve, remove from mold, slice and spread on wheat
crackers. Serves 8.
Tamales Quick

D ip
1 (15 ounce) can tamales
1 (16 ounce) can chili without beans
1 cup salsa
2 (5 ounce) jars Cheez Whiz
1 cup finely chopped onion
Mash tamales with fork. Put all ingredients in saucepan, heat and
combine. Serve hot with crackers or chips. Yield: 1 quart
~31~
T easers
Roast Beef Sandwich Spread
2 to 2 cups leftover roast
cup drained sweet pickle relish
3 celery ribs, chopped
2 hard-boiled eggs, chopped
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
1 to 1 cups mayonnaise
Place roast pieces in blender and pulse several times to chop roast.
Add pickle relish, celery, eggs, salt and pepper and mix well. Stir in
enough mayonnaise to blend roast-egg mixture.
Spread on bread to make sandwiches or on crackers for snack.

Yield: 1 quart

Hot-to-Trot Jalapeno Pie
1 (8 ounce) can jalapeno peppers, seeded, chopped
4 eggs, beaten
Place peppers in sprayed 9-inch pie plate. Sprinkle cheese over

peppers. Add teaspoon salt and teaspoon pepper to eggs and
pour over cheese.
Bake for 20 minutes. Let pie sit at room temperature for about 10
minutes. Cut into thin pie wedges to serve. Searves 8.
~32~
T easers
Editors Choice
Stompin Good Jalapeno Squares

2 (4 ounce) cans jalapeno peppers, seeded, chopped
1 pound bacon, fried, crumbled
1 (4 ounce) can sliced mushroom stems and pieces, drained
10 eggs, well beaten
Line bottom of sprayed 9 x 13-inch baking dish with jalapenos.
Sprinkle bacon pieces, cheese and mushrooms in layers. Pour beaten

eggs over top.
Cook for about 25 to 30 minutes or until center is firm.
Let stand 15 minutes before slicing. Cut into squares and serve hot.
Serves 8.
TIP: If you want a mild hot, just use 1 can jalapenos.

F or over 300 years, from the 1500s to the 1800s, Texas shared a common
history with Mexico. During most of this time Texas was a sparcely settled,
frontier province along the northern border. The few Europeans who lived in the
territory were concentrated along the San Antonio River and in east Texas. These
people were primarily ranchers, small businessmen and professionals.
~33~
T easers
Git Along Little Dogies
1 cup ketchup
1 cup plum jelly
1 tablespoon lemon juice
2 tablespoons prepared mustard
2 (5 ounce) packages tiny smoked sausage
In saucepan, combine all ingredients except sausages. Heat and mix

well.
Add sausages and simmer for 10 minutes. To serve, use cocktail

toothpicks. Yield: 1 pints.
Ranch Roll

-U ps
cup mayonnaise
1 (1 ounce) envelope ranch salad dressing mix
cup finely chopped green onions with tops
cup very finely grated pecans
1 (2 ounce) jar pimentos, well drained
10 to 12 (8 inch) flour tortillas
20 to 22 very thin slices deli ham
In mixing bowl, beat cream cheese, mayonnaise and ranch dressing

mix until smooth. Add onions, pecans and pimentos and stir well.
Spread about 3 tablespoons over each tortilla and top each with 2 ham
slices. Roll up tightly and wrap in plastic wrap.
Refrigerate several hours or overnight. Unwrap and cut into -inch

slices. Serves 10 to 12.

~34~
T easers
Easy Gringo Guacamole
More guacamole is eaten in Texas than any other state in the U.S.
3 ripe avocados, peeled, seeded

1 small tomato, chopped
cup grated onion
cup hot salsa
Place all ingredients, 1 teaspoon salt and a little pepper in blender or

food processor and pulse 2 to 3 times.
Process until guacamole is chunky, but not pureed. Serve with chips.
Yield: 1 cup.

Spicy Guacamole
4 ripe avocados, peeled, seeded
cup mayonnaise
1 firm, ripe tomato, seeded, very finely chopped
cup finely minced onion
1 tablespoons lemon juice
teaspoon ground cumin
teaspoon chili powder
Mash avocados, combine with mayonnaise and mix well with hand
mixer.
Add tomato, onion, lemon juice, seasonings and 1 teaspoon salt and
blend thoroughly. Store, covered, in refrigerator. Yield: 1 cup.
~35~
T easers
Cheese-Biscuit Bandits
1 (6 ounce) jar Old English cheese
teaspoon baking powder
2 cups flour
1 cup very finely chopped pecans
With mixer, blend cheese and butter. Add 1 teaspooon salt, cayenne
pepper, baking powder and flour and mix well. (Biscuit dough will be
very stiff.) Stir in pecans.
Make 4 logs about 8 inches long. Wrap in wax paper and refrigerate
in refrigerator until ready to bake.
Cut slices -inch thick and place on lightly sprayed baking sheet.
Bake at 325 for about 20 minutes. Yield: 2 dozen.

I n 1824 the Mexican government approved a constitution patterned after that
of the United States, which, among other things, permitted Anglo-Americans
immigration to Texas. Ten years later it was repudiated by President Antonio
Lopez de Santa Anna who assumed dictatorial powers. All over Mexico there were
small revolutions against the Santa Anna government, most of which were quickly
crushed by the army...
In early 1836 Texans decided that complete separation from Mexico was the best
course, and in April, Texas won her independence at San Jacinto.
~36~
T easers
Easy Chalupas
12 flat, crispy corn tortillas
1 cup chopped lettuce
2 tomatoes, chopped
1 large onion, chopped
Salsa
Separate tortillas, spread refried beans over each tortilla and sprinkle
cheese on top.
Place on baking sheets and heat just until cheese melts.
Remove from oven and top with lettuce, tomato, onion and salsa.
Serve immediately. Serves 8.
TIP:If you cannot find the crispy, flat tortillas, buy the soft ones and fry in
hot oil until they are crispy. Drain thoroughly, top with refried beans
and cheese and heat. Add lettuce, tomato, onion and salsa and serve
immediately.
Sweet Texas O
nions
2 to 3 Texas 1015 SuperSweet onions or 5 sweet onions, sliced
1 cup sugar
cup white vinegar
cup mayonnaise
1 teaspoon celery salt
Soak onions in sugar, vinegar and 2 cups water for about 3 hours and
drain.
Toss with mayonnaise and celery salt and serve on crackers.

Serves 6 to 8.
~37~
T easers
Editors Choice
Texas Party Mix

1 (12 ounce) box Corn Chex
1 (12 ounce) box Wheat Chex
1 (12 ounce) box Rice Chex
2 to 3 cups thin pretzel sticks
2 (12 ounce) cans mixed nuts
2 (12 ounce) cans peanuts
1 to 1 cups (2 to 2 sticks) butter
2 tablespoons seasoned salt
1 tablespoon garlic powder
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
1 to 2 teaspoons cayenne pepper
Mix Corn Chex, Wheat Chex, Rice Chex, pretzels, mixed nuts and
peanuts in large roasting pan.
Melt butter and stir in seasoned salt, garlic powder, hot sauce,
Worcestershire and cayenne pepper. Pour over cereal mixture and
mix well.
Bake for about 2 hours, stirring every 30 minutes. Cool and store in
airtight containers. Serves 10 to 20.

T he best preserved collection of Victorian iron-front buildings with structural
and decorative ironwork in the U.S. can be found on the Strand north of
Broadway in Galveston.
~38~
T easers
Texas-Spiced Pecans
cup (5 tablespoons) butter
2 teaspoons ground cumin
2 tablespoons sugar
3 cups pecan halves
In large skillet, melt butter and add cumin, cayenne, sugar and
1 teaspoon salt. Cook, stirring constantly, for 1 minute.
Remove from heat, stir in pecans and mix until sauce coats all pecans.
Spread on large cookie sheet or baking pan. Bake for 25 to 30

minutes or until light brown, stirring occasionally.
Cool and store in airtight container. Serves 6 to 10.

S an Antonio was first established as a mission in 1719, but gained prominence in
1836 when 180 volunteers, including Jim Bowie and Davy Crockett under the
command of William Travis, defended The Alamo while greatly outnumbered
by Santa Annas troops in an effort to win Texas independence from Mexico.
T he largest pecan tree in the world and the national champion pecan tree is just
north of Weatherford and has a span of more than 150 feet.
~39~
T easers
Jalapeno Jelly
1 green bell pepper, finely ground
cup fresh jalapeno peppers, ground
1 cup cider vinegar
5 cups sugar
1 (6 ounce) box liquid fruit pectin
Green food coloring
In large saucepan, combine bell pepper, jalapeno peppers, vinegar and

sugar. Boil for about 4 minutes.
Cool 1 minute and stir in fruit pectin and a few drops of green
coloring. Pour into 5 (6 ounce) sterilized, hot jelly jars and seal.
Serve over cream cheese with crackers. Yield: 5 half-pint jars.
Almond-Tea P
unch
cup lemon juice
1 cups sugar
2 tablespoons almond extract
1 tablespoon vanilla
1 cups strong tea
1 quart ginger ale, refrigerateed
1 lemon, thinly sliced
In saucepan, combine lemon juice, sugar, almond extract, vanilla

and tea.
Bring to boil, remove from heat and pour into large pitcher.
Add 2 cups cold water and ginger ale. Serve over crushed ice with
lemon slices for garnish. Yield: 1 quarts.
~40~
B rews
Sparkling Cranberry Punch
2 quarts cranberry juice cocktail
1 (6 ounce) can frozen lemonade, thawed
1 quart ginger ale, refrigerateed
Red food coloring, optional
Ice ring for punch bowl
In large pitcher, combine cranberry juice cocktail and lemonade

and refrigerate.
When ready to serve, pour cranberry mixture into punch bowl, add
ginger ale and stir well. Serves 8 to 12.
TIP:You can freeze an ice ring of water and red food coloring or ice ring of
cranberry juice.
Summertime P
unch
1 (3 ounce) package lime gelatin
1 (6 ounce) can frozen limeade, thawed
1 quart orange juice
1 quart pineapple juice
1 tablespoon almond extract
2 to 3 drops green food coloring
1 liter ginger ale, refrigerateed
Dissolve lime gelatin in 1 cup boiling water and stir well.
In large pitcher or 1-gallon bottle, combine dissolved gelatin, limeade,

lemonade, orange juice, pineapple juice, almond extract and food
coloring and refrigerate.
When ready to serve, place juice mixture in punch bowl and add
ginger ale. Yield: 4 quarts.
~41~
B rews
Winter-Spiced Cider
1 gallon apple cider
2 cups orange juice
cup maple syrup
teaspoon lemon extract
5 cinnamon sticks
3 teaspoons whole cloves
teaspoon whole allspice
In large roasting pan or kettle, combine apple cider, orange juice,

maple syrup and lemon extract.
Place cinnamon sticks, cloves and allspice in piece of cheesecloth.

Bring up corners, tie with string to form bag and add to roasting pan.
Cook, uncovered, over medium heat (do not boil) for 15 to 20

minutes. Discard spice bag. Serves 16 to 22.
Texas Cook-Offs
Houston Livestock Show and Rodeo World Championship
BBQ Cook-Off .............................................................................January
LaSalle County Fair and Wild Hog Cook-Off ................. Cotulla............. March
Worlds Largest Rattlesnake Round-Up and Brisket
and Chili Cook-Offs.........................................Sweetwater............. March
National Championship Chuck Wagon Cook-Off............ Abilene............. March
CASI Texas Ladies State Chili Championship.................... Seguin................April
Cowtown CASI Pod Chili Cook-Off
and Chisholm Trail BBQ Cook-Off................. Fort Worth.................June
International BBQ Cook-Off............................................. Taylor.............August
Fresh Chili Pepper Festival..................................................Austin....... September
Shrimporee................................................................ Aransas Pass....... September
National Championship Chuck Wagon Cook-Off.......... Lubbock....... September
~42~
B rews
Editors Choice
Cappuccino Punch
cup instant coffee granules
cup sugar
3 pints milk
1 pint half-and-half cream
1 quart chocolate ice cream, softened
1 quart vanilla ice cream, softened
In bowl, combine coffee granules and sugar and stir in 1 cup boiling
water. Cover and refrigerate.
When ready to serve, pour refrigerateed coffee mixture into 1-gallon

punch bowl.
Stir in milk and half-and-half cream. Add scoops of both ice creams
and stir until most of ice cream melts. Serves 16 to 22.
Texas Cook-Offs
World Championship Barbecue Goat Cook-Off..................Brady........September
National Cowboy Symposium Barbecue Cook-Off......... Lubbock........September
Republic of Texas Chilympiad.................................... San Marcos........September
State Fair of Texas BBQ and Chili Cook-Off...................... Dallas........... October
Czhilispiel........................................................................ Flatonia........... October
Penderys Chili Cook-Off........................................... Fort Worth........... October
Brinkman Backyard BBQ Cook-Off........................ Grand Prairie........... October
Henly Memorial Ladies State
Chili Championship of Texas.......................... Lukenback........... October
World Championship Shrimp Cook-Off......................Port Isabel........... October
World Championship Wild Hog Barbecue Cook-Off.......Crowell........November
Original Terlingua International Frank X Tolbert-
Wick Fowler Memorial Chili Cook-Off ............. Terlingua........November
~43~
B rews
Ruby Red-Strawberry-Mango
Smoothie
2 Texas Ruby Red grapefruit
1 cup chopped, ripe mango
1 medium banana
1 (8 ounce) carton strawberry-banana yogurt
2 tablespoons honey
teaspoon white vanilla extract
Ice
Slice grapefruit into halves and squeeze enough fresh juice to equal
1 cups.
Pour juice into blender and add mango, banana, strawberry yogurt,
honey, white vanilla extract and about cup ice.
Turn blender to blend and process several times. Add another cup
ice and process until smooth. Serves 8.
Hot D .P

r epper
Cold or hot, its a Texas favorite.
1 Dr. Pepper
1 slice lemon
Pour Dr. Pepper in cup and zap it in microwave or heat it in saucepan
on stove.
Serve piping hot with slice of lemon.
D r. Pepper was invented in 1885 in Waco, Texas at the Old Corner Drug Store
and was first bottled in Dallas. The oldest Dr. Pepper bottling company in
the world is located in Dublin, Texas and was built in 1891.
~44~
B rews
Editors Choice
Homemade Amaretto
3 cups sugar
1 pint vodka
3 tablespoons almond extract
Combine sugar and 2 cups water in large saucepan. Bring mixture

to boil and reduce heat.
Simmer 5 minutes, stirring occasionally, and remove from stove.
Add vodka, almond and vanilla. Stir to mix well.
Store in airtight jars. Yield: 1 pints.
Editors Choice

Homemade Kahlua
1 cup instant coffee granules
4 cups sugar
1 quart vodka
3 tablespoons Mexican vanilla
In large saucepan, combine 3 cups hot water and coffee and mix well.
Add sugar and boil for 2 minutes. Turn off heat and cool.
Add vodka and vanilla. Pour into bottle or jar and store in
refrigerator. Shake occasionally. Yield: 2 quarts.

~45~
B rews
Sangria
1 (750 mL) bottle red table wine
1 (10 ounce) bottle sparkling water
Juice of 1 lemon
Juice of 1 orange
to cup sugar
Strawberries
Orange slices
Lemon slices
Lime slices
In large pitcher, pour red wine, sparkling water, 1 cup water and juices
of 1 lemon and 1 orange. Add sugar to taste.
Put most of fruit slices in pitcher and reserve some for individual glasses.
Pour into wine glasses and garnish with fruit slices. Serves 8.
Alamo Splash

2 ounces tequila
2 ounces orange juice
2 ounces pineapple juice
Splash lemon-lime soda
Mix with cracked ice and pour into one Collins glass.

Slims Tidbit:
Just lookin at this recipe minds me a tha ol boy who got so drunk he had
to hold on to tha grass fore he could lean against tha ground.
~46~
B rews
Editors Choice
Bloody Maria
2 ounces tequila
4 ounces tomato juice
2 dashes lemon juice
2 dashes hot sauce
2 dashes celery salt
Pour over cracked ice and stir vigorously.
Pour into one old-fashioned glass with ice cubes. Serve with
lemon slice.
Cactus Berry

1 ounce tequila
1 ounce red wine
1 ounce triple sec liqueur
6 ounces sour mix
1 splash lemon-lime soda
1 dash lime juice
Pour over cracked ice and pour into one salt-rimmed, margarita glass.
Chapala

This is a favorite with Mexican-Texans.
2 ounces tequila
2 teaspoons grenadine
Dash triple sec liqueur
2 tablespoons orange juice
2 tablespoons lime juice
Mix in shaker with ice, tequila, grenadine, triple sec, orange juice and
lime juice and pour over ice in highball glass. Serves 2.
~47~
B rews
So Whos Margarita?
According to legend, the margarita was concocted by a bartender in
Ciudad Juarez, just across the Texas border from El Paso. He confused a
womans cocktail order and mistakenly mixed tequila, triple sec liqueur
and lime juice with crushed ice. She raved about the new concoction and
need we say more her name was Margarita.
Easy Frozen
Strawberry Margarita
1 (10 ounce) can frozen strawberries
1 (6 ounce) can frozen limeade
1 (6 ounce) can tequila
Ice
Pour strawberries, limeade, tequila and ice into blender and process
until smooth.
Add enough ice to fill blender. Pour into margarita glasses. Serves 6.
Tequila Sunrise

2 ounces tequila
4 ounces orange juice
1 ounce grenadine
Pour tequila and orange juice over ice into highball glass.
Slowly pour in grenadine and allow to settle. Stir to finish the sunrise.
Serves 2.
Slims Tidbit:
Now this is a drink worth bendin an elbow for.
~48~
Hot Dang!

Rise & Shine
Hot Breads
Official Fruit of The State of Texas
RUBY RED GRAPEFRUIT
Slims Tidbit:
Texas eggs are so big it dudnt take
many of em to make a dozen.
R ise & S hine
Breakfast Tacos
6 to 8 flour tortillas
1 cup frozen hash browns, thawed
1 onion, minced
1 bell pepper, minced
1 (4 ounce) can chopped green chilies, drained, optional
4 eggs
2 to 3 tablespoons milk
Salsa
Wrap flour tortillas in foil and warm in oven at 200.
On griddle or large skillet, cook hash browns. Brown onions, bell

pepper and green chilies.
Beat eggs with milk.
Move potato mixture to one side, pour in beaten eggs and scramble.
Mix hash browns, onions, bell peppers, chilies and eggs and spoon into
flour tortilla. Roll tortilla and serve hot with salsa. Serves 6.

E l Paso is located between two mountain ranges on the banks of the Rio
Grande River. Early Spanish explorers named the north-south route through
the mountains, Camino Real, and believed it to be a good trade route. It was used
as a trade highway for more than 300 years.
T he real Old West of Texas lies in the westernmost part of the state from El
Paso to Midland-Odessa to San Angelo and the Big Bend National Park in
the south. There are small towns, real cowboys, real honky-tonks, Longhorn
cattle and lots of frontier.
~50~
R ise & S hine
Breakfast Burritos
6 large flour tortillas
pound ground sausage
2 fresh green onions, chopped
5 large eggs, slightly beaten
2 tablespoons milk
cup shredded cheddar cheese
Salsa
Wrap tortillas tightly in foil and heat in oven for about 15 minutes.
In skillet, brown sausage and onions, drain and set aside.
Combine eggs, milk, and a little salt and pepper. Pour into skillet and
cook, stirring constantly.
When eggs are still slightly moist, remove from heat. Add sausage-
onion to eggs.
Spoon sausage-egg mixture into middle of tortillas. Top with cheese
and about 1 tablespoon salsa, roll up and tuck ends inside the rolls.
Serves 6.
Easy Breakfast

E ggs
6 eggs
2 cups milk
1 pound sausage, cooked, browned
cup grated Velveeta
6 slices white bread, trimmed, cubed
Beat eggs, add milk, sausage and cheese and pour over bread. Mix
well, pour into sprayed 9 x 13-inch baking pan and cover with foil.
Bake at 350 for 20 minutes. Remove foil, turn oven to 375 and bake
for another 10 minutes. Serves 6.
~51~
R ise & S hine
Huevos Rancheros
cup chopped onion
teaspoon minced garlic
3 tablespoons bacon drippings
4 tomatoes, seeded, finely chopped, drained
Minced jalapenos peppers to taste
6 eggs
6 fried tortillas
Saute onion and garlic in bacon drippings. Add tomatoes, peppers

and teaspoon salt.
Cover and simmer for 10 minutes.
Fry each egg and place one on each tortilla. Spoon sauce over each egg
and serve. Serves 6.

T he Texas Folklife Festival is the states largest celebration of the states ethnic
diversity. More than 30 ethnic groups showcase their cultures food, crafts
and traditions. The festival is held in San Antonio in August.
M ission San Francisco de la Espadas Aqueduct in San Antonio is the only

functioning aqueduct remaining from the Spanish Colonial Period in the
U.S. It was completed in 1745.
~52~
R ise & S hine
Ranchero Sauce
Ranchero sauce is a general all-purpose sauce for enchiladas, barbecue, eggs and
anything else you want to put it on. I guess you could call it your basic Tex-Mex
ketchup.
4 tomatoes, peeled, seeded, chopped

4 cloves garlic, crushed
1 onion, minced
1 New Mexico Red dried, chili pepper, ground, divided
2 teaspoon snipped fresh oregano
Pour tomatoes, garlic juice and onion in skillet, cook over medium-
low heat until onions are clear and tomatoes are mushy, about 15 to
20 minutes, and stir frequently.
Mash tomatoes, add half of ground chili pepper, oregano and cup
water and stir well. Remove from heat and let sauce rest for about 30
minutes, stirring occasionally. Taste and add ground chili pepper and
salt, if needed. Serve warm. Yield: 1 cups.
Brunch Biscuits

cup (1 stick) butter, melted
2 cups self-rising flour
Combine all ingredients and mix well. Spoon in sprayed, miniature

muffin tins.
Bake for 15 minutes or until light brown. Yield: 8 biscuits.
TIP: These biscuits are so rich they do not need butter.
~53~
R ise & S hine
Breakfast Break
1 pound hot sausage, cooked, crumbled
2 tablespoons dried onion flakes
1 cup biscuit mix
4 eggs, well beaten
2 cups milk
Preheat oven to 350. Place cooked crumbled sausage in sprayed

9 x 13-inch glass baking dish. Sprinkle with onion and cheese.
In mixing bowl, combine biscuit mix, teaspoon each of salt and

pepper, and eggs and beat well. Add milk and stir until it blends well.
Pour over sausage mixture and bake covered for 35 minutes. Serve
with toast or biscuits and jelly. Add 1 (8 ounce) can whole kernel
corn, drained and serve for brunch. Serves 8.
Quesadilla P

ie
1 (4 ounce) can chopped green chilies, drained
pound ground sausage, cooked
3 eggs, well beaten
1 cups milk
cup biscuit mix
Hot salsa
Sprinkle green chilies, cooked sausage and cheddar cheese in sprayed

9-inch pie pan.
In separate bowl, mix eggs, milk and biscuit mix and pour over green
chilies, sausage and cheese.
Bake for 30 minutes. To serve top each slice with salsa. Serves 6.
~54~
R ise & S hine
Bandit-Sausage Ring
This is a pretty impressive presentation and feast.
1 pound mild sausage
1 pound hot sausage
1 cups crushed cracker crumbs
2 eggs, slightly beaten
cup milk
cup finely minced onion
1 cup finely chopped apple
12 scrambled eggs
Thoroughly combine sausage, cracker crumbs, eggs, milk, onion
and apple. Press tightly into sprayed ring mold and turn out onto a
shallow baking pan with sides.
Bake for 50 minutes. Drain well before placing on serving platter.
Fill center with scrambled eggs and serve immediately. Serves 8
to 10.
TIP:This recipe may be made in advance, baked partially for 30 minutes,
drained and refrigerateed until ready to serve. Continue baking for 20
to 30 minutes until it is hot.
Ranch Sausage and

G rits
1 cup quick-cooking grits
1 pound pork sausage, cooked, drained
1 onion, chopped, cooked
1 cup salsa
1 (8 ounce) package shredded cheddar cheese, divided
Cook grits according to package directions. Combine grits, sausage,
onion, salsa and half cheese. Spoon into sprayed 2-quart baking dish.
Bake for 15 minutes. Remove from oven and add remaining cheese
on top of casserole. Bake another 10 minutes and serve hot. Serves 8.
~55~
R ise & S hine
Green Chile Grits
The best way to eat grits is with green chilies. A jalapeno on the side is not too
bad either.
1 cups quick-cooking grits

cup (1 sticks) butter
teaspoon white pepper
1 (2 ounce) jar chopped pimentos, drained
3 eggs beaten
In large saucepan, cook grits in 6 cups boiling water, stirring

occasionally, until grits thicken.
Stir in butter, cheese, seasonings, 1 teaspoon salt, green chilies and

pimentos. Continue to stir and cook on low heat until butter and
cheese melt.
Remove from heat and fold in beaten eggs. Pour into sprayed
9 x 13-inch baking dish. Bake for 1 hour. Serves 8.
Crabmeat Q
uiche
3 eggs, beaten
1 (6 ounce) can crabmeat, rinsed
cup shredded Swiss cheese
1 (9-inch) piecrust
Preheat oven to350.
In bowl, combine eggs and sour cream. Blend in crabmeat and cheese
and add a little garlic salt and pepper.
Pour into piecrust and bake for 35 minutes. Serves 6
~56~
R ise & S hine
Graham-Streusel Coffee Cake
2 cups graham cracker crumbs
cup chopped pecans
cup firmly packed brown sugar
1 teaspoons ground cinnamon
1 (18 ounce) box yellow cake mix
1 cup water
cup oil
3 eggs
Glaze:
1 cups powdered sugar
Mix graham cracker crumbs, pecans, brown sugar, cinnamon and

butter and set aside.
Blend cake mix, 1 cup water, oil and eggs on medium speed for 3
minutes.
Pour half batter in sprayed, floured 9 x 13-inch pan. Sprinkle with

half reserved crumb mixture. Spread remaining batter evenly over
crumb mixture. Sprinkle remaining crumb mixture over top.
Bake for 45 to 50 minutes.
Glaze:
Mix powdered sugar and 2 tablespoons water and drizzle over cake
while still hot. Serves 8 to 10.

~57~
H ot B reads
Cattle Trail
Sourdough Starter
1 package dry yeast
2 cups flour
2 cups warm water
Combine ingredients in large plastic, glass or ceramic bowl (not metal)

and mix well.
Cover loosely with cheesecloth or old dishtowel and put in warm place
for 48 hours. Stir several times each day to mix ingredients.
Starter will increase in volume a little, but not the way bread rises.
Store starter in refrigerator.
When ready to make bread or biscuits, stir well and remove amount
needed. Replenish starter with 1 cup flour and 1 cup water, mix well
and store in refrigerator.
Optional:Another way to replenish sourdough starter calls for 1

cup flour, 1 cup milk and cup sugar. Since cowboys
did not put milk in their biscuits, we stuck with the real
chuckwagon-cowboy version.
T

he Stockyards National Historic District still looks like the Old West and is
home to the Cowtown Coliseum, the first indoor rodeo arena in the world,
and Billy Bobs Texas, the largest honky-tonk in the world.
The only daily cattle drive in the world is held about noon every day down
Exchange Avenue in the Stockyards National Historic District in Fort Worth.
A dozen or two, 2,000-pound Texas Longhorns are driven down the red-brick
street by cowboys dressed in 19th century duds to their grazing area near the
West Fork of the Trinity River.
~58~
H ot B reads
Sourdough Bullets
Biscuits were very important on cattle drives and the mood of the wranglers often
depended on good biscuits from the chuck wagon cook.
1 cup flour
2 teaspoons sugar
1 teaspoon baking powder
cup (3 tablespoons) bacon grease or butter
1 cup Cattle-Drive Sourdough Starter (page 58)
In large bowl, combine flour, sugar, baking powder and teaspoon

salt and mix well. Pour in a little bacon grease at a time and stir to
mix well.
Form well in center of dough and pour in sourdough starter. Stir well
to mix.
Lay out wax paper on counter and sprinkle flour over paper. Flour
your hands and knead dough on wax paper just until smooth.
Press dough out to make large piece about inch thick. Use small,
thin-brimmed glass and cut out biscuits.
Pour a little bacon grease in 9 x 13-inch baking pan and coat bottom
of pan. Place each biscuit in pan, then turn them over so both sides
have a little bacon grease on them.
Cover with cup towel or wax paper and place in warm area for about
30 minutes.
Bake for about 25 minutes or until biscuits are light brown. Serve hot
with lots of butter and honey. Serves 8.
Slims Tidbit:
The way a chuck wagon cook earned his reputation was by his
biscuits. If tha biscuits werent any good, nobody was happy and
it was a looooong, cattle drive. If tha biscuits were good,
everybody was happy and tha drive want a half-bad adventure.
~59~
H ot B reads
Editors Choice
Biscuits and Sausage Gravy

This is about as down-home as you can get and it is every bit as good as you can
imagine.
3 cups biscuit mix
4 cups milk, divided
pound pork sausage
2 tablespoons ( stick) butter
cup flour
Combine biscuit mix and cup milk and stir. Roll dough on floured
wax paper to -inch thickness and cut with biscuit cutter. Place on
sprayed baking sheet.
Bake for 12 to 15 minutes or until golden.
For gravy, brown sausage and drain, reserving pan drippings in skillet.
Set sausage aside.
Add butter to drippings and melt. Add flour and cook 1 minute,
stirring constantly.
Gradually add remaining milk, cook over medium heat, stirring
constantly until mixture thickens. Stir in teaspoon each of salt and
pepper and add sausage.
Cook until heated, stirring constantly. Serve sausage gravy over
cooked biscuits. Serves 8.
P ecos Cantaloupes grow in the southernmost tip of Texas and are known for
their sweet flavor. The best way to choose a cantaloupe is to smell the stem
end. The cantaloupe will taste the way it smells.
~60~
H ot B reads
Texas Garlic Toast
1 loaf thick Texas bread
1 tablespoon garlic powder
cup finely chopped parsley or 1 tablespoon dried parsley flakes
1 teaspoon marjoram leaves
1 cup parmesan cheese
Slice bread in 1-inch slices diagonally.
In small bowl combine garlic powder, parsley, marjoram leaves and

butter and mix well. Use brush to spread mixture on bread slices and
sprinkle with parmesan cheese.
Place on baking sheet and bake for about 1 hour. Yield: 14 to

16 slices.
Crunchy Bread

S ticks
1 (8 count) package hot dog buns
1 cup (2 sticks) butter, melted
Garlic powder
Paprika
Slice each bun in half lengthwise.
Use pastry brush to butter all bread sticks and sprinkle a little garlic
powder and a couple sprinkles of paprika on each.
Place on baking sheet and bake for 45 minutes. Serves 8.
~61~
H ot B reads
Texas Hush Puppies
2 cups yellow cornmeal
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1 cup corn, drained
1 small onion, very finely minced
2 eggs
1 cup milk
2 tablespoons bacon drippings
Oil for frying
In bowl, combine cornmeal, flour, 2 teaspoons salt, baking powder and

sugar and mix well. Add corn, onion, eggs, milk and bacon drippings
and mix until they blend well.
Heat oil in deep fryer and drop batter about the size of golf balls in oil.
Cook until golden brown and drain on paper towels. Serves 8.
Editors Choice

Just Plain Ol Cornbread
1 cup flour
1 cup yellow cornmeal
cup sugar
2 eggs
1 cup milk
cup oil
Mix all ingredients and teaspoon salt and blend well. Pour into
sprayed 9 x 13-inch baking dish. Bake for 30 minutes or until
light brown. Serves 10 to 12.
~62~
H ot B reads
Mexican Cornbread
Boy Howdy!
1 cup flour
1 cup cornmeal
1 egg
1 cup milk
1 (15 ounce) can cream-style corn
cup oil
1 jalapeno, chopped
1 (8 ounce) package shredded 4-cheese blend, divided
In bowl, combine all ingredients, except cheese; add 1 teaspoon salt

and stir well.
Pour half batter into sprayed 9 x 13-inch baking pan and sprinkle half
cheese over batter. Top with remaining batter and remaining cheese.
Bake for 50 to 60 minutes or until light brown. Serves 10 to 12.
Cheddar Cornbread

2 (8 ounce) packages cornbread-muffin mix
2 eggs, beaten
1 cup plain yogurt
cup shredded cheddar cheese
In bowl, combine cornbread mix, eggs and yogurt and blend well. Stir
in corn and cheese.
Pour into sprayed 9 x 13-inch baking dish. Bake for 18 to 20 minutes
or until slightly brown. Serves 10 to 12.
~63~
H ot B reads
Tex-Mex Cornbread
I mean to shout!
2 eggs, beaten
1 cup sour cream
cup oil
3 tablespoons chopped onion
3 tablespoons chopped bell pepper
1 cups cornmeal
Mix eggs, sour cream, creamed corn, oil, cheese, chilies, onion and bell
pepper.
Mix dry cornmeal, baking powder and 1 teaspoon salt and quickly add
to sour cream mixture. Pour in sprayed 9 x 13-inch baking pan and
bake for 45 minutes. Serves 10 to 12.
Editors Choice
Hot Water Cornbread
1 cups cornmeal
1 egg, beaten
cup ( stick) butter, melted
Oil
Pour 1 cups boiling water over cornmeal and 1 teaspoon salt, stir
very well and cool. Stir in egg and butter.
Drop by tablespoonfuls into skillet with a little oil and form into small
patty shapes with spoon.
Brown on both sides and drain on paper towels. Serve hot with butter.
Serves 6.
~64~
H ot B reads
A Different
Hot Water Cornbread
2 cups cornmeal
teaspoon baking soda
3 tablespoons butter
2 eggs, separated
Pour 1 cups boiling water over cornmeal, 1 teaspoon salt, baking

soda and butter and stir vigorously to remove lumps. (Mixture will
be thick.)
Cool slightly and stir in beaten egg yolks. Fold in stiffly beaten egg
whites and drop by tablespoonfuls onto sprayed baking sheet.
Bake for about 7 to 8 minutes or until light brown. Serves 8.
Texas Beer B

read
3 cups self-rising flour
cup sugar
1 (12 ounce) can beer, room temperature
1 egg, beaten
2 tablespoon butter, melted
In bowl, combine flour, sugar and beer; just mix until well blended.
Spoon into 9 x 3-inch loaf pan. To give bread a nice glaze, combine
egg and 1 tablespoon water; brush top of loaf with mixture. Bake
for 40 to 45 minutes; when removing loaf from oven, brush top with
melted butter. Serves 8.
~65~
H ot B reads
Spicy Cornbread Twists
cup cornmeal
1 (11 ounce) can refrigerated soft breadsticks
Place butter in pie plate and melt butter in oven. Remove from oven
as soon as butter melts.
On wax paper, mix cornmeal and cayenne pepper.
Roll breadsticks in butter and in cornmeal mixture. Twist breadsticks

according to label directions and place on large cookie sheet.
Bake for 15 to 18 minutes. Serves 6.
Broccoli Cornbread

1 (10 ounce) package frozen chopped broccoli, thawed
2 (6 ounce) boxes cornbread muffin mix
cup (1 sticks) butter, melted
1 medium onion, chopped
1 cup carton cottage cheese
Mix all ingredients. Bake in sprayed 9 x 13-inch baking pan for 25 to

30 minutes.
Batter will rise as it cooks and fall when it is done. This freezes well.
Serves 10-12.
~66~
H ot B reads
Glazed-Lemon Bread
cup shortening
1 cup sugar
2 eggs
1 cups flour
cup milk
1 teaspoon lemon extract
Peel of 2 lemons, grated
cup chopped pecans
Glaze:
Juice of 2 lemons
cup sugar
In large bowl cream shortening and sugar. Add eggs and beat
thoroughly.
Sift flour, baking powder and pinch of salt and add, alternately with
milk, to creamed mixture.
Add lemon extract and grated lemon peel and fold in chopped pecans.
Pour in sprayed, floured, 9 x 5-inch loaf pan and bake for 60 to 65

minutes. Test with toothpick for doneness.
For glaze:
Combine lemon juice and sugar in saucepan and bring to boil.
Pour over bread while it is still hot in pan. Use toothpick to pierce
bread so glaze will soak into loaf. Serves 6 to 8.

~67~
H ot B reads
Banana-Pineapple Loaf
This is wonderful sliced, buttered and toasted for breakfast.

1 cup sugar
4 eggs
1 cup ripe, mashed bananas
4 cups sifted flour
1 teaspoon baking soda
1 (15 ounce) can crushed pineapple with liquid
1 (7 ounce) can flaked coconut, optional
1 cup chopped pecans
Cream butter and sugar, add eggs and mix well. Stir in bananas.
Sift flour, baking powder, baking soda and teaspoon salt and add to
butter mixture. Fold in pineapple, coconut and pecans.
Pour in 2 sprayed, floured, 9 x 5-inch loaf pans. Bake for 1 hour and
10 minutes. Test with toothpick for doneness. Serves 12 to 16.
TIP:For lunch, spread cream cheese on slices of banana-pineapple bread,

cut into thirds and serve as finger sandwiches.

W ho says Texas is flat?
The highest point in Texas is Guadalupe Peak at 8,749 feet above sea level.
Its twin peak is El Capitan at 8,085 feet above sea level. They are in Guadalupe
Mountains National Park in the western-most part of Texas.
~68~
H ot B reads
Delicious Pumpkin Bread
1 cup oil
3 cups sugar
4 eggs
1 teaspoon vanilla
1 (15 ounce) can pumpkin
teaspoon ground allspice
3 cups flour
1 cup chopped dates
1 to 2 cups chopped pecans
In mixing bowl, combine oil and sugar, add eggs one at a time, beating
well after each addition.
Add vanilla and pumpkin and mix well.
Sift together 1 teaspoon salt, baking powder, cinnamon, allspice and

flour. Add to sugar-pumpkin mixture and beat well with electric
mixer. Stir in dates and pecans.
Pour into 2 sprayed, floured 9 x 5-inch loaf pans.
Bake for 70 to 75 minutes and test for doneness with toothpick.

Serves 12 to 16.
TIP:This is fabulous served with lots of butter or for sandwiches with

cream cheese filling.
T exas is larger than any country in Europe and is the 5th largest producer of oil
among all the oil-producing countries in the world.
~69~
H ot B reads
Zucchini-Pineapple Bread
3 eggs, beaten
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 cups grated zucchini
3 cups flour
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) carton spreadable cream cheese
Mix eggs, sugar, oil and vanilla and mix well.
Add remaining ingredients except cream cheese, add 1 teaspoon salt

and mix well and pour in 2 sprayed, floured, 9 x 5-inch loaf pans.
Bake for 60 minutes or until toothpick inserted in center comes out

clean. Cool several minutes.
To serve, slice and spread with cream cheese. Serves 12 to 16.
~70~
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Editors Choice
Very Berry Strawberry Bread

3 cups sifted flour
2 cups sugar
1 tablespoon ground cinnamon
3 large eggs, beaten
1 cup oil
1 cups pecans, chopped
2 (10 ounce) packages frozen sweetened strawberries with juice,
thawed
1 (8 ounce) package light cream cheese, softened
In large mixing bowl, combine flour, sugar, 1 teaspooon salt, baking

soda and cinnamon. Add remaining ingredients except cream cheese.
Pour in 2 sprayed, floured 5 x 9-inch loaf pans.
Bake for 1 hour or toothpick inserted comes out clean. Cool several
minutes before removing from pan.
To serve, slice bread and spread cream cheese between 2 slices. For
finger sandwiches, cut in smaller pieces. Serves 12 to 16.

T he Strawberry Capital of Texas is Poteet. The Poteet
Strawberry Fetival is the largest agricultural festival in
Texas.
~71~
H ot B reads
Maple-Spice Muffins
1 cups flour
1 cups whole wheat flour
cup quick-cooking oats
teaspoon ground cloves
2 eggs
1 cup maple syrup
1 cup packed brown sugar
cup oil
teaspoon maple flavoring, optional
1 banana, mashed
1 cup chopped walnuts
In mixing bowl, combine both flours, oats, baking soda, baking

powder, cinnamon and cloves and mix well.
Add eggs, sour cream, maple syrup, brown sugar, oil, maple flavoring
and mashed banana and stir well by hand.
Add walnuts and pour into 24 paper-lined muffin tins. Bake for 18 to
20 minutes. Yield: 24 muffiins.
~72~
H ot B reads
Fresh Blueberry Muffins
1 cups sugar
2 cups flour
cup (1 stick) butter, softened
1 egg, beaten
1 cup milk
1 cups fresh blueberries
cup chopped pecans
In large bowl, combine sugar, flour, baking powder and teaspoon

salt. Cut in softened butter until mixture is coarse.
Stir in egg and milk and beat well. Gently fold in blueberries and
pecans, but do not beat.
Spoon into sprayed muffin pan and bake for 35 minutes or until light
brown. Yield: 12 muffins.
Gingerbread

M uffins
1 (18 ounce) box gingerbread mix
1 egg
2 (1 ounce) boxes seedless raisins
Combine gingerbread mix, 1 cups lukewarm water and egg and mix
well. Stir in raisins and pour into sprayed muffin tins half full.
Bake for 20 minutes or until toothpick comes out clean. Yield: 12 to

14 muffins.
~73~
H ot B reads
Larruppin Good
Secret Muffins
Filling:
1 egg
cup sugar
1 tablespoon grated orange peel
Muffins:
1 cups sugar
3 eggs
3 cups flour
1 cup milk
1 teaspoon almond extract
1 cup slivered almonds
Beat cream cheese, egg, sugar and orange peel and set aside.
Cream butter and sugar until light and fluffy. Add eggs one at a time,
beating after each addition.
Stir flour and baking powder together. Add flour and milk alternately
to butter-sugar mixture, beginning and ending with flour.
Add almond extract and fold in almonds.
Fill 26 lightly sprayed muffin tins half full of muffin batter. Spoon
about 1 teaspoon cream cheese in each muffin. Top filling with
muffin batter.
Bake for 20 to 25 minutes or until muffins are light brown.

Yield: 26 muffins.
~74~
H ot B reads
Scratch Corn Tortillas
3 cups masa harina
1 to 2 cups hot water
Mix masa harina with water, a little at a time, until you can form
dough into large, soft ball.
Cover bowl with cup towel and take out enough dough to make
smaller balls about 2 inches in diameter. Keep bowl covered to keep
moisture in dough. Add water if necessary.
Put small ball in between 2 pieces of plastic wrap and roll out flat to
about 6 to 7 inches in diameter and about inch thick. Seal plastic
wrap so dough will not dry out.
Heat heavy skillet or griddle with a little oil and remove plastic from
tortilla before putting in hot oil.
Cook in hot oil for about 30 seconds, then turn to other side and cook
for another 30 seconds or until tortillas appear to be crispy. (They will
get crispier after removed from skillet.) Remove from skillet and drain
on paper towels.
Taste and add a little salt if desired. Yield: 18 to 20 tortillas.
~75~
H ot B reads
Scratch Flour Tortillas
These are great with butter when they are hot straight off the griddle.
4 cups flour
3 to 4 tablespoons bacon drippings, corn oil or olive oil
In large bowl combine flour, 1 to 2 teaspoons salt and baking powder.
Pour in a little bacon drippings and cup warm water and mix well.
Add enough drippings and more warm water to make dough pliable
enough to form into large, solid ball.
Cover ball in bowl with cup towel and let dough rest about 5 to 10
minutes in a warm place.
Divide dough into smaller, round balls about 3 to 4 inches in

diameter.
Heat heavy skillet or griddle with a little oil.
Flour your hands and mash each ball between your hands into flat
tortillas about 7 or 8 inches in diameter and about inch thick.
Shape into round circles and place in hot oil.
Cook on each side until brown spots appear. Do not cook them long
enough to get crispy. If tortillas puff up a little, press them down with
spoon or spatula. Drain on paper towels, but do not stack until they
cool.
Serve immediately while they are hot or cool to reheat at a later time.
Yield: 18 to 22 tortillas.

~76~
T ex - M ex
Sure as Shootin!

Rabbit Food
Sips & Slurps
Whistleberries
Sidekicks
Official Dish of The State of Texas
CHILI
Slims Tidbit:
Anytime you can pass my house, Id sure appreciate it.
~77~
R abbit F ood
Savory Spinach Salad
cup oil
cup red wine vinegar
3 tablespoons ketchup
cup sugar
teaspoon dry mustard
1 (10 ounce) package fresh spinach
4 hard-boiled eggs, sliced
8 slices bacon, crisply cooked, crumbled
1 cup sliced fresh mushrooms
1 small red onion, sliced
1 (8 ounce) can sliced water chestnuts, drained
Croutons
Combine oil, vinegar, ketchup, sugar, 1 teaspoon salt, garlic, dry

mustard and a little pepper to make dressing. Refrigerate at least 6
hours before serving.
Wash, drain and tear spinach in bite-size pieces.
When ready to serve, toss spinach with eggs, bacon, mushrooms,

onion, water chestnuts and dressing. Top with croutons and serve.
Serves 6.

T exans of German descent are in the fourth largest ethnic group in Texas.
German immigrants started coming to Texas in the 1830s and continued
until the Civil War. German culture and traditions endure today because of the
large number of Germans who made Texas their home.
~78~
R abbit F ood
Grandmas Hot
German Potato Salad
pound bacon
3 pounds new potatoes
1 tablespoon flour
cup plus 1 tablespoon cider vinegar
3 to 4 tablespoons sugar
cup chopped celery
cup chopped onion
3 hard-boiled eggs
Paprika
Cook bacon, crumble and set aside. Save bacon drippings.
Gently cook potatoes in boiling water until just tender. Drain and
set aside.
Return cup bacon drippings to skillet over low heat, add flour and
stir until flour dissolves.
Add vinegar and cup water, stir constantly and simmer for about
1 minute or until it thickens. Turn heat off and add sugar and stir
until it dissolves.
When potatoes are just cool enough to handle, slice one-third into
large casserole dish and add one-third each of celery, onion and bacon.
Sprinkle lightly with salt and pepper and drizzle several spoonsful of
dressing over top. Repeat this process 2 more times, but reserve 3
spoonfuls of dressing.
Slice eggs over top and drizzle remaining dressing over eggs. Sprinkle
lightly with paprika for garnish. Serve warm. Serves 8 to 10.
Mrs. Terry Arndt (Barbara)

The Best of Lone Star Legacy Cookbooks, Austin Junior Forum, Published by Cookbook Resources, LLC
~79~
R abbit F ood
Potato-Salad Reunion
7 medium potatoes
cup Italian dressing
cup sliced green onions with tops
1 cup chopped celery
1 (4 ounce) jar diced pimento, drained
cup pickle relish, drained
1 cup mayonnaise
cup sour cream
1 tablespoon prepared mustard
teaspoon chili powder
Paprika
Boil potatoes with peels on until tender. While still warm, peel, slice
and cover with dressing. Refrigerate several hours.
Add onions, eggs, celery, pimento and pickle relish and toss.
Add mayonnaise, sour cream, mustard, teaspoon salt and

seasonings, except paprika; fold in potato mixture and refrigerate.
Place in crystal bowl and garnish with paprika. Serves 8.

W ith 254 Texas has more counties than any other state in the U.S. There are
41 counties in Texas that are bigger than the state of Rhode Island.
~80~
R abbit F ood
A Different Taco Salad
1 pound ground beef
1 (16 ounce) can red kidney beans, rinsed, drained
1 teaspoons cumin
to head lettuce
2 tomatoes, chopped
1 avocado, diced
1 (3 ounce) can sliced ripe olives, drained
1 (2 ounce) jar chopped pimentos, drained
1 (16 ounce) package shredded Monterey Jack cheese
1 (10 ounce) bag corn chips
Catalina salad dressing
In skillet, saute beef and onions and drain grease. Add beans, cumin,
teaspoon salt and 1 cup water; simmer until water cooks out.
In large serving bowl, combine lettuce, tomatoes, avocado, onions,

olives and pimentos.
When ready to serve, add warm beef mixture, cheese, chips, dressing
and toss. Serve immediately. Serves 8.

F ort Davis National Historic Site is one of the best preserved examples of a
frontier military post in the U.S.
~81~
R abbit F ood
Taco Salad
1 onion, chopped
2 teaspoons chili powder
head lettuce, chopped
3 tomatoes, chopped
1 (16 ounce) package shredded Mexican 4-cheese blend, divided
1 (10 ounce) package original corn chips
In skillet, brown beef and onion; add chili powder and cumin.
When ready to serve, place lettuce, tomatoes and about 8 ounces

cheese in large salad bowl. Spoon beef-onion mixture over salad, add
remaining cheese and chips and toss. Serve with salsa. Serves 6 to 8.
Lone Star C
aviar
3 (15 ounce) cans black-eyed peas, rinsed, drained
purple onion, sliced
2 cups chopped celery
1 sweet red bell pepper, chopped
Dressing:
cup white vinegar
cup sugar
cup oil
In bowl, combine peas, green chilies, onion, celery and bell pepper
and mix well. In small bowl or jar, combine all dressing ingredients,
pour over vegetables and refrigerate. Serves 8.
~82~
R abbit F ood
Black-Eyed Pea Salad
2 (15 ounce) can jalapeno black-eyed peas, rinsed, drained
1 ripe avocado, peeled, chopped
purple onion, chopped
cup fresh, sliced mushrooms
1 (4 ounce) can chopped ripe olives
1 green bell pepper, seeded, chopped
Dressing:
cup oil
cup white wine vinegar
3 tablespoons sugar
1 tablespoon dried parsley flakes
In large bowl, mix black-eyed peas, avocado, onions, mushrooms,

green chilies, olives and bell pepper.
Mix dressing ingredients, 1 teaspoon salt and teaspoon pepper in

small bowl. Add dressing to vegetables, toss and refrigerate. Serves 6
to 8.
Green Pea S
alad
1 (16 ounce) package frozen green peas, thawed
1 bunch fresh green onions with tops, chopped
1 red bell pepper, chopped
cup chopped celery
cup sweet pickle relish
Mayonnaise
Mix all ingredients and use enough mayonnaise to hold salad together.
Refrigerate before serving. Serves 6.
~83~
R abbit F ood
Editors Choice
Layered Salad
This salad makes a beautiful presentation.
head lettuce, divided

1 bunch fresh spinach, divided
4 hard-boiled eggs, grated, divided
1 bunch green onions with tops, chopped
1 (15 ounce) can green peas, drained, divided
cup chopped celery, divided
cup chopped bell pepper, divided
1 cup sliced fresh mushrooms, divided
2 teaspoons sugar, divided
cup shredded Monterey Jack cheese
Dressing:
1 cups mayonnaise
1 cups sour cream
1 avocado
Wash, drain and tear lettuce and spinach in pieces.
In large glass bowl, layer half of each of following ingredients: lettuce,

spinach, eggs, onions, peas, celery, bell pepper, mushrooms and cheese.
Sprinkle with 1 teaspoon sugar, and a little salt and pepper.
In separate bowl mash peeled avocado and mix with mayonnaise and
sour cream. Use half the dressing to spread evenly over vegetables.
Repeat layers and sprinkle with remaining teaspoon sugar, and a little
salt and pepper. Spread remaining dressing on top.
Spread Monterey Jack cheese over top, cover bowl with plastic wrap
and refrigerate overnight. Serves 10.
~84~
R abbit F ood
Simply Scrumptious
Shrimp Salad
3 cups cooked chopped shrimp
cup sliced, green stuffed olives, drained
cup chopped dill pickle
1 cup mayonnaise
2 tablespoons chili sauce
1 tablespoon horseradish
teaspoon seasoned pepper
Combine all ingredients, toss lightly and refrigerate. Serve on bed of

lettuce. Serves 8.
Mexicali -G
uacamole Salad
5 or 6 avocados
1 tomato, chopped
3 tablespoons mayonnaise
1 teaspoon salad oil
4 dashes hot sauce
cup salsa
Chop and partially mash avocados. Mix all ingredients and

2 teaspoons salt.
For salad, serve on bed of chopped lettuce. Serves 6 to 8.
TIP: For dip, serve with chips.
~85~
R abbit F ood
Crunchy
Cauliflower-Broccoli Salad
1 head cauliflower, cut into florets
1 bunch broccoli, cut into florets
1 cup mayonnaise
cup sour cream
1 tablespoon white wine vinegar
1 tablespoon sugar
teaspoon hot sauce
1 onion, chopped
After washing cauliflower and broccoli, allow vegetables to rest so they

will completely drain.
Mix mayonnaise, sour cream, vinegar, sugar, hot sauce, 1 teaspoon salt
and teaspoon pepper.
Place cauliflower, broccoli and onion in container with lid.
Pour dressing over vegetables, toss and refrigerate several hours before
serving. Serves 8 to 10.
Garlic Green

B eans
3 (15 ounce) cans whole green beans, drained
cup oil
cup vinegar
cup sugar
Place green beans in container with lid. Mix oil, vinegar, sugar and
garlic and pour over beans. Sprinkle with a little salt and red pepper.
Refrigerate over night. Serves 8 to 10.
~86~
R abbit F ood
Texas 1015 SuperSweet
Onion Salad
No tears when you peel these onions.
2 large 1015 SuperSweet Onions, sliced

1 (11 ounce) can mandarin oranges, drained, divided
cup walnuts, toasted
cup crumbled blue cheese
Assorted salad greens
Light vinaigrette dressing
Combine onion and half mandarin oranges. Toss with remaining

ingredients. Add remaining oranges if needed. Serves 6,
The Texas 1015 SuperSweet Onion is the sweetest onion in the world.
Texas Sweet O
S nion tack
2 large Texas Sweet Onions
2 large, garden tomatoes
Olive oil
Fresh lime juice
Chopped basil
Crumbled blue cheese, optional
Cut onions and tomatoes into thick slices and arrange on plate.
Sprinkle with teaspoon salt and let rest for about 30 minutes.
Drizzle with olive oil and fresh lime juice. Add chopped basil and
crumbled blue cheese if desired. Serves 4.
TIP:When measuring onions, figure 1 large Texas 1015 SuperSweet Onion

usually weighs about 1 pound. That is the equivalent of about 5 to 6
cups onion rings and 2 cups chopped onions.
~87~
R abbit F ood
Its Slaw Yall
1 medium cabbage, finely shredded
1 carrot, grated
1 bunch fresh green onions, chopped
cup sour cream
1 cup mayonnaise
1 tablespoons white vinegar
2 tablespoons sugar
1 tablespoon poppy seeds
In large bowl, combine cabbage, carrot and green onions.
In small bowl, combine sour cream, mayonnaise, vinegar, sugar and

poppy seeds and mix well. Spoon over vegetables, toss and refrigerate.
Searves 4 to 6.
Creamy Crunchy
C ole Slaw
4 cups finely shredded cabbage
cup minced celery
cup minced bell pepper
1 tablespoon minced green onion
cup sliced pimento, drained
cup sour cream
cup mayonnaise
3 tablespoons vinegar
3 tablespoons sugar
1 teaspoon celery seed
Combine cabbage, celery, bell pepper, onion and pimento. In separate

bowl combine sour cream, mayonnaise, vinegar, sugar, 1 teaspoon salt,
teaspoon pepper and celery seed, mix well and pour over cabbage.
Mix lightly and refrigerate before serving. Serves 6.
~88~
R abbit F ood
Cornbread Salad
2 (6 ounce) packages Mexican cornbread mix
2 eggs
1 cups milk
2 ribs celery, sliced
1 bunch green onion with tops, chopped
1 green bell pepper, chopped
2 tomatoes, chopped, drained
8 slices bacon, cooked, crumbled
cup ripe chopped olives
2 cups mayonnaise
Prepare cornbread according to package directions with egg and milk.
Cook, cool and crumble cornbread in large mixing bowl.
Add celery, green onions, bell pepper, tomatoes, bacon, cheese, corn,
olives and mayonnaise and toss.
Refrigerate several hours and serve. Serves 8.

T exas has the largest State Fair in the U.S. and the largest ferris wheel in North
America.
B ig Tex stands at the entrance of the State Fair of Texas and wears the largest
pair of jeans in the world. They are Lee Jeans size 276 with a 23-foot waist.
His boots are size 70.
~89~
R abbit F ood
Berry Pizzazz
1 (6 ounce) package gelatin
1 (8 ounce) can crushed pineapple with liquid
1 (20 ounce) can blueberry pie filling
Topping:
1 (6 ounce) carton blueberry yogurt
Chopped pecans
Dissolve gelatin in 1 cup boiling water. Add pineapple and fold in
blueberry pie filling.
Pour in sprayed 9 x 13-inch glass baking dish, refrigerate until firm.
Topping:
Beat cream cheese and yogurt until smooth and spread on gelatin
mixture. Garnish with chopped pecans. Serves 8 to 10.
Henny-Penny

C arrots
3 (15 ounce) cans cooked, sliced carrots, drained
1 onion, sliced
1 bell pepper, sliced
Dressing:
1 (10 ounce) can tomato soup
1 teaspoon prepared mustard
1 tablespoon Worcestershire sauce
cup sugar
cup oil
cup vinegar
Combine carrots, onion and bell pepper in bowl with lid.
Mix dressing ingredients and teaspoon salt and pour over vegetables.
Cover and refrigerate at least 24 hours before serving.
~90~
R abbit F ood
Encore-Cherry Salad
1 (3 ounce) package raspberry gelatin
1 (20 ounce) can cherry pie filling
1 (3 ounce) package lemon gelatin
cup mayonnaise
1 cup whipped topping
Chopped pecans
Dissolve raspberry gelatin in scant 1 cup boiling water and stir in pie
filling. Pour in 9 x 13-inch glass dish and refrigerate until set.
Dissolve lemon gelatin in scant 1 cup boiling water.
Beat cream cheese and mayonnaise and gradually add lemon gelatin to
mixture. Stir in pineapple and fold in whipped topping.
Pour lemon gelatin mixture over raspberry gelatin mixture, sprinkle

pecans over top and refrigerate. Cut into squares to serve. Serves 8
to 10.
Pina Colada

S alad
1 (12 ounce) carton small-curd cottage cheese
1 (6 ounce) package lemon gelatin
1 (3 ounce) can flaked coconut
teaspoon coconut extract
teaspoon pineapple extract
1 (8 ounce) carton whipped topping
In large mixing bowl, combine cottage cheese and lemon gelatin and
mix well.
Add pineapple, coconut and both extracts, fold in whipped topping

and refrigerate. Serve in crystal bowl. Serves 8.
~91~
R abbit F ood
Fantastic Fruit Salad
2 (11 ounce) cans mandarin oranges, drained
2 (15 ounce) cans pineapple chunks, drained
1 (16 ounce) carton frozen strawberries, drained
1 (20 ounce) can peach pie filling
1 (20 ounce) can apricot pie filling
2 bananas, sliced
Combine all ingredients, fold gently and refrigerate. Serves 12-16.
TIP:If you want to make a day early, mix oranges, pineapple and pie
fillings and add drained strawberries and bananas at the last minute.
Frozen Holiday

S alad
2 tablespoons mayonnaise
2 tablespoons sugar
1 (16 ounce) can whole cranberry sauce
cup chopped pecans
1 cup miniature marshmallows
Beat cream cheese, mayonnaise and sugar to smooth consistency.
Add fruit, pecans and marshmallows and fold in whipped topping.

Pour in sprayed 9 x 13-inch shallow glass dish and freeze.
When ready to serve, take salad out of freezer a few minutes before
cutting in squares. Serves 8 to 10.

~92~
S ips & S lurps
Blue Norther Stew
When cold weather comes from the north in Texas, it is called a norther.
1 onion, chopped
1 (1 ounce) envelope taco seasoning
1 (1 ounce) envelope ranch dressing mix
1 (15 ounce) can kidney beans with liquid
2 (15 ounce) cans pinto beans
2 (15 ounce) cans Mexican stewed tomatoes
Shredded chedder or Jack cheese
In large roasting pan, brown ground beef and onion. Add both
envelopes seasonings and mix well.
Add corn, beans, stewed tomatoes, tomatoes, green chilies and 1 cup
water, mix well and simmer about 30 minutes.
Top each bowl of stew with shredded cheese. Serves 8.
Spicy Turkey S
oup
3 to 4 cups chopped leftover turkey or chicken
3 (10 ounce) cans chicken broth
2 (10 ounce) cans tomatoes and green chilies
1 (15 ounce) can whole kernel corn
1 (10 ounce) can condensed tomato soup
1 teaspoon dried oregano
3 tablespoons cornstarch
In large roasting pan, combine turkey, broth, tomatoes, green chilies,
corn, onion, tomato soup, garlic powder and oregano.
Mix cornstarch with 3 tablespoons water and add to soup mixture.
Bring to boiling, reduce heat, simmer about 2 hours and stir
occasionally. Serves 6 to 8.
~93~
S ips & S lurps
Spicy Bean Soup
1 cup dried great northern beans
1 ham hock
2 chorizo sausages
1 onion, chopped
teaspoon cayenne
1 large potato, cubed
1 bunch turnip greens
Boil beans in 2 quarts water for 2 minutes. Remove from heat and
soak 1 hour.
Add ham hock and bring to boil. Lower heat and simmer for
1 hours.
Prick sausages with fork and add onion, 2 teaspoons salt, cayenne,
potato and sausages. Simmer for 30 minutes.
About 15 minutes before serving, remove sausages and discard. Add

finely shredded turnip greens and cook on low for remaining 15
minutes. Serves 6.

T exas had the first rodeo to give prizes in 1883 in the world. It was held in
Pecos, Texas with ranch hands from area ranches.
~94~
S ips & S lurps
Kitchen-Sink Taco Soup
1 onion, chopped
1 (1 ounce) envelope ranch dressing mix
2 (15 ounce) cans pinto beans with liquid
1 (15 ounce) can golden hominy or whole kernel corn with liquid
1 (15 ounce) can stewed tomatoes with liquid
1 (15 ounce) can Mexican stewed tomatoes with liquid
Tortilla chips
In skillet, brown ground beef and onion, drain and stir in both
seasoning mixes.
In kettle or roasting pan, combine beef-onion mixture, beans, hominy,

cream-style corn and both cans stewed tomatoes.
Bring to boil, lower heat and simmer for 10 to 15 minutes. Serve over
tortilla chips and sprinkle with cheese. Serves 8 to 10.

T exas held the first indoor rodeo in the world in 1917 in Fort Worth at the
Southwestern Exposition and Fat Stock Show.
~95~
S ips & S lurps
Taco Soup
1 onion, chopped
1 (1 ounce) package taco seasoning
1 (15 ounce) can whole kernel corn with liquid
1 (15 ounce) can pinto beans with liquid
1 (15 ounce) can Mexican stewed tomatoes with liquid
1 (14 ounce) can beef broth
Sour cream
In large roasting pan, brown beef and chopped onion and stir well.
Add taco seasoning, corn, beans, tomatoes, 1 cup water and broth and
stir well.
Bring to boiling point, turn heat down and simmer 2 hours.
Ladle soup in bowls and garnish with dollop of sour cream. Serve with
tortilla chips. Serves 8.
Easy Potato S
oup
1 (16 ounce) package frozen hash brown potatoes
1 cup chopped onion
1 (14 ounce) can chicken broth
1 (14 ounce) can fiesta-nacho soup
1 (14 ounce) can cream of chicken soup
2 cups milk
In large saucepan, combine potatoes, onion and 2 cups water and

bring to boil. Cover, reduce heat and simmer 30 minutes.
Stir in broth, soups and milk and heat thoroughly. Serves 6 to 8.
~96~
S ips & S lurps
Wild West Soup
1 cup wild rice
3 ribs celery, diced
1 onion, chopped
sweet red bell pepper, diced
green bell pepper, diced
cup (1 stick) butter
cup flour
1 (16 ounce) carton half-and-half cream
cup white wine
Cook rice according to package directions.
In skillet, saute celery, onion and bell peppers in butter just until
tender-crisp. Sprinkle with flour, seasoned salt, teaspoon pepper
and cayenne pepper and stir to blend, but not brown.
On low heat, add chicken broth and rice and cook until mixture
thickens slightly, stirring constantly. When ready to serve, stir in
cream and white wine. Serves 6 to 8.

T he cities of El Paso and Ciudad Juarez form the second largest bi-national
population in the world.
~97~
S ips & S lurps
White Lightning Bean Stew
1 cups dried navy beans
cup ( stick) butter
1 onion, chopped
1 clove garlic, minced
3 cups chopped, cooked chicken
teaspoon sweet basil
teaspoon dried oregano
Shredded Monterey Jack cheese
Sort, wash beans and place in kettle. Cover with water 2 inches above
beans and soak overnight.
Drain beans and add broth, butter, 1 cup water, onion and garlic.
Bring to boil, reduce heat and cover. Simmer 2 hours, stirring
occasionally, and add water if needed.
With potato masher, mash half the beans several times. Add chicken,
green chilies, teaspoon pepper and seasonings. Bring to boil, reduce
heat and cover. Simmer another 30 minutes.
When ready to serve, spoon in bowls and top with 1 to 2 tablespoons

cheese. Serves 8.
~98~
S ips & S lurps
Tortilla Soup
1 onion, chopped
1 small green bell pepper, chopped
2 tablespoons oil
1 (6 ounce) can tomato paste
1 (15 ounce) can stewed tomatoes
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon dried parsley flakes
1 cup finely chopped, cooked chicken breast
8 (8 inch) corn tortillas
1 cup shredded Monterey Jack cheese
In skillet, saute onion, bell pepper and garlic in oil. Transfer to large
roasting pan and add chicken broth, beef broth, tomato paste, green
chilies, stewed tomatoes, all seasonings, and 1 teaspoon each of salt
and pepper.
Cover and simmer for 1 hour. Add chicken and simmer another
5 minutes. Cut tortillas in narrow strips and fry until crisp.
When ready to serve, place a few crisp tortilla strips in soup bowls,
fill with soup and sprinkle heaping tablespoon cheese and more crisp
tortilla strips on top. Serves 8.

~99~
S ips & S lurps
Tomato-Tortilla Soup
8 corn tortillas, cut into strips
Hot oil for frying
1 onion, chopped
cup finely chopped green bell pepper
2 tablespoons oil
2 (15 ounce) cans diced tomatoes
bunch fresh cilantro, very finely chopped
2 cups chopped, cooked chicken breasts, optional
Fry tortilla strips in hot oil and drain on paper towels.
In large kettle or heavy pot, saute onion, bell pepper, cumin and garlic
in 2 tablespoons oil.
Add diced tomatoes, green chilies, chicken broth, cilantro and chicken
and stir occasionally. Cook for 20 to 25 minutes.
When ready to serve, place some tortilla strips and shredded cheese in
each bowl, pour soup into bowls and serve immediately. Serves 8.

T he largest petroleum refinery in the U.S. began in 1919 by the Humble Oil
Company. Humble was the first gasoline company to issue credit cards. In
1973 the Humble Oil Company became Exxon Company, USA.
~100~
S ips & S lurps
Editors Choice
Incredible
Broccoli-Cheese Soup
1 (10 ounce) box frozen chopped broccoli
onion, finely chopped
cup flour
1 (16 ounce) carton half-and-half
teaspoon summer savory
1 (16 ounce) package cubed, mild Mexican Velveeta
Punch several holes in box of broccoli and microwave on high

5 minutes. Rotate box in microwave and cook on high another
4 minutes. Leave in microwave for 3 minutes.
In large saucepan, melt butter and cook onion until it is translucent.

Add flour, stir and gradually add half-and-half, chicken broth,
teaspoon salt, teaspoon pepper and seasonings and stir constantly.
Heat until mixture thickens. (Do not boil.) Add cheese and stir
constantly until cheese melts. Add cooked broccoli and serve hot.
Serves 6.
T exas has the largest road system of any state in the U.S. There are 79,535
center-line miles.
T he longest highway in one state is US 83 that runs from Brownsville to the

Panhandle for 903 miles. The second longest highway is IH-10 that runs
from El Paso to east of Orange pooooo for 878 miles.
T he worlds largest parking lot is at DFW Airport.
~101~
S ips & S lurps
Pancho Villa Stew
3 cups diced, cooked ham
1 pound smoked sausage, cut in -inch slices
2 (15 ounce) cans Mexican stewed tomatoes
1 onion, chopped
2 teaspoons cocoa
1 teaspoon dried oregano
2 (15 ounce) cans pinto beans with liquid
1 (15 ounce) can yellow hominy with liquid
Flour tortillas
In large roasting pan or kettle, combine ham, sausage, broth,

tomatoes, onion, garlic, cumin, cocoa, oregano and 1 teaspoon salt,
mix well and bring to boil. Reduce heat and simmer for 45 minutes.
Add beans, hominy and corn and simmer another 15 minutes. Serve
with warm, buttered flour tortillas. Serves 8.
Avocado-Cream

S oup
4 ripe avocados, peeled, diced
1 cups whipping cream
cup dry sherry
Blend half avocados and half cream. Repeat with remaining avocados
and cream. Bring broth to boil, reduce heat and stir in avocado puree.
Add 1 teaspoon salt and sherry and refrigerate thoroughly. Serves 6.

~102~
S ips & S lurps
Menudo
This could also be called Mexican Hangover Helper or at least it is reported to be a
sure cure for the morning after.
2 pounds tripe
1 bunch green onions with tops, chopped
cup snipped fresh cilantro leaves, divided
Fresh lime slices
Wash tripe very well and dry with paper towels. Place tripe in large
Dutch oven or stew pot with enough water to cover plus 3 inches.
Add onions and garlic, bring to boil, reduce heat and simmer 6 to
8 hours until tripe is tender. Add water if necessary.
When tripe is tender, remove from pot and cool about 15 minutes.
Cut into small pieces and return to stew pot.
Add cup cilantro and cook another 1 to 2 hours.
Serve in large soup bowls and garnish with remaining cilantro and
lime slices. Serves 6 to 8.
TIP:Menudo or tripe soup is a favorite in Mexico and has been part of the
Texas cattle culture since cattle-drive days. Tripe is the inner lining of
beef stomach and is very tough, requiring long cooking times.

Slims Tidbit:
After ya eat Menudo and Calf Fries, nobody can call
ya a gringo. Ya can ride tha range with tha best of em.
~103~
W histleberries
Beans
One of the basic food groups in Texas is beans, but it refers
almost exclusively to pinto beans and black-eyed peas. When
Texans talk about a pot of beans, it is a pot of pinto beans with
ham hock, salt pork or bacon and jalapenos on the side. When
Texans want good luck in the New Year, they always eat black-eyed
peas. Black-eyed peas are especially good with ham and cornbread.
Slims Tidbit:
In Texas when ya talk about frijoles or beans, youre
talkin pinto beans. Not green uns or red uns or
anythang else. We call em whistleberries. We like
um, even tho they talk behind ya back sometimes.
Editors Choice
Best Little Beans in Texas

3 cups dried pinto beans
pound salt pork or ham hock
2 to 3 jalapeno peppers, chopped
1 onion, chopped
1 teaspoon oregano
Wash beans, cover with water and soak overnight.
Drain beans and cover again with water. Add all ingredients.
Bring to boil. Reduce heat and simmer in covered pot about 3

hours or until beans are tender. (Add water if needed.) Serves
10 to 14.
TIP: Before serving, add salt only if seasoning with ham.
~104~
W histleberries
Pecos Whistleberries
3 cups dry pinto beans, washed
1 jalapeno pepper, cut in wedges
cup onion, chopped
2 teaspoons garlic powder
2 tablespoons cilantro
cup ( stick) butter
Place beans in 8-quart saucepan, pour 5 quarts boiling water over

beans and soak overnight.
Cook on high uncovered for 30 minutes. Lower heat and add all
ingredients.
Cover and simmer for 2 to 3 hours or until beans are soft. Add
about 1 teaspoon salt before serving. Serve hot with flour tortillas and
jalapenos. Serves 14 to 16.
Frijoles R
efritos
Refried Beans. These are just recycled pinto beans with some other stuff in em.
Leftover, cooked pinto beans

Bacon drippings
Shredded cheddar cheese
Cook leftover beans until most or all of liquid is gone. Drain any
excess liquid and mash remaining beans.
In large, heavy skillet with bacon drippings, fry mashed beans until
they are thoroughly heated and mixed with bacon drippings.
Serve immediately with cheese on top.
~105~
W histleberries
Frijoles con Jamon
Beans with ham
2 cups dried pinto beans

1 cup chopped ham
4 to 6 jalapenos, stemmed, seeded, minced
2 onions, chopped
3 tomatoes, chopped
2 teaspoons Worcestershire sauce
Sort pinto beans, rinse and soak overnight in enough water to cover.
When ready to cook, drain beans, add ham and pour in 6 cups water.
Bring to boil, reduce heat and add jalapenos, onion, tomatoes

and Worcestershire. Simmer for 2 to 3 hours or until beans are
almost tender.
Taste to adjust seasonings and add salt and pepper as needed.
Simmer 30 to 45 minutes to blend flavors and serve. Serves 8 to 12.

Slims Tidbit:
Real Texicans eat frijoles. Gringos eat beans.
M ore jalapenos are eaten in Texas than in any other state in the U.S.
~106~
W histleberries
Frijoles Ranchero
Pinto beans are the beans real cowboys ate and still eat, along with a couple a
hunard million other Texans. The real beans always have ham hock, salt pork
or bacon.
1 pound pinto beans

pound salt pork, ham or bacon
1 onion, chopped
1 small green bell pepper, finely chopped
1 (15 ounce) can diced tomatoes
Place beans in saucepan and cover with boiling water. Soak for 30
minutes to 1 hour.
Place salt pork in large saucepan with about 3 cups water, bring to
boiling, lower heat and simmer for 30 minutes.
Add drained beans to salt pork and simmer for about 2 hours or until
beans are tender.
Add onion, garlic, bell pepper, tomatoes, enchilada sauce and cumin
and continue cooking on low heat for 1 more hour. Check several
times to see if more water is needed. Serves 8 to 12.

I n the 1880s on one day in Fort Worth, more than 200,000 buffalo hides were
sold. Had it not been for the efforts of Texas Ranger Col. Charles Goodnight
to control hunting, the buffalo might be extinct today.
~107~
W histleberries
Trail Drive Whistlers
2 pounds dried pinto beans
1 medium piece salt pork
5 slices uncooked bacon, chopped
1 onion, chopped
teaspoon ground oregano
Place pinto beans in large saucepan. Rinse and cover with water. Soak
overnight or at least 3 hours. Drain and cover with fresh water.
Add salt pork, bacon, tomatoes, green chilies and onion. Bring to a
boil, add more water if needed, lower heat and simmer for 3 hours or
until beans are tender.
Add oregano, cumin, garlic and teaspoon salt in the last 30 minutes
of cooking. Serves 10 to 14.

Slims Tidbit:
Cowboys ate a lot a pinto beans on tha trail cause they
were easy to git and easy enough to carry. They
liked em cause they said theyd stick to your ribs.
~108~
W histleberries
Brazos Baked Beans
pound bacon
2 onions, chopped
2 (28 ounce) cans pork and beans with liquid
1 cup chili sauce
2 cups packed brown sugar
teaspoon dry mustard
cup Worcestershire sauce
2 teaspoons liquid smoke
Preheat oven to 350. In skillet, fry bacon, remove from skillet and
crumble. Add onions and bell pepper to skillet with remaining bacon
drippings; cook until onions and bell peppers are tender. Add all
remaining ingredients and mix well.
Pour into sprayed 3-quart baking dish and bake covered for 30
minutes. Reduce oven to 300 and cook another 90 minutes. Serves
8 to 10.
Texoma Baked

B eans
2 (15 ounce) cans pork and beans, slightly drained
onion, chopped
cup packed brown sugar
3 dashes hot sauce
cup ketchup
3 strips bacon
Preheat oven to 350. In mixing bowl, combine beans, Worcestershire,

onion, sugar, hot sauce, mustard and ketchup and mix well.
Pour into sprayed casserole dish and place bacon strips over beans.
Bake for 45 to 50 minutes. Serves 6.
~109~
W histleberries
Home-on-the-Range Stew
1 pounds lean stew meat
2 tablespoons oil
2 (14 ounce) cans beef broth
2 large onions, chopped
3 ribs celery, sliced in 1-inch pieces
2 carrots, sliced in 1-inch pieces
1 green bell pepper
2 potatoes, cubed
2 (15 ounce) cans whole tomatoes
2 (15 ounce) cans black beans, rinsed, drained
1 (15 ounce) can yellow hominy
teaspoon oregano powder
2 serrano peppers, sliced
2 (15 ounce) cans Spanish rice
In large skillet, brown and cook stew meat in oil for about 10 minutes.
Transfer meat to stew pot. (Cubed left-over beef roast may also
be used.)
Add beef broth, onions, garlic, celery, carrots bell pepper and potatoes.
Bring to boiling point, reduce heat and simmer for 30 minutes or until
carrots and potatoes are tender.
Add tomatoes, tomatoes and green chilies, black beans, hominy, chili
powder, oregano powder, cumin, teaspoon salt and serrano peppers
and heat.
When ready to serve, heat Spanish rice in saucepan and place a layer
of rice in bottom of individual bowls and spoon stew over rice. (Plain
cooked white rice could also be used.) Garnish with chopped green
onions if you have them. Serves 10 to 12.
~110~
S idekicks
Smoked Jalapenos
As the head honcho of the pepper world, jalapenos are a side dish in Texas.
10 to 12 jalapenos
to cup ( to 1 stick) butter
2 tablespoons liquid smoke
Slice jalapenos in half and remove seeds. Spread butter on each half
and sprinkle minced garlic over each half.
Place jalapenos on heavy foil. Sprinkle liquid smoke over jalapenos

and wrap tightly.
Place foil package over charcoal fire and cook for about 1 hour, if
jalapenos are medium to large. Serves 8 to 10.
Fried Jalapenos

1 (14 ounce) can whole pickled jalapenos
2 eggs
cup milk
cup flour
Oil
Cut tops off jalapenos and seed. Stuff about 1 tablespoon cheese
inside each jalapeno. In bowl, combine eggs and milk. In separate
bowl, stir flour with a little salt and pepper.
Roll filled jalapenos in flour mixture, then in egg mixture and again
in flour. Line jalapenos on baking sheet and fry in hot oil about 350
until golden brown. Serves 5 to 6.

~111~
S idekicks
Texas Black-Eyed Peas
It is a Texas tradition to eat black-eyed peas on New Years day for good luck.
1 bell pepper, chopped
2 ribs celery, chopped
2 (15 ounce) cans jalapeno black-eyed peas
cup ketchup
3 chicken bouillon cubes
Saute bell pepper, onion and celery in butter until crisp-tender.
Add remaining ingredients and simmer 10 minutes. Serves 8 to 10.
TIP:Serve this with cornbread and you will get praises from everyone who
likes black-eyed peas.

Slims Tidbit:
What most people call black-eyed peas, cowboys call cowpeas. I guess
cause they used to feed em to tha animals. I heard bout an ol chuck
wagon cook who ran out a frijoles on tha trail down by tha Pecos.
Now, thats a real bad thang. He cooked up a batch of those cowpeas, put
a big ol slab a bacon in em and got a real good scald on em. Those boys
liked em just fine. Turned out ta be tha best darn trail drive in a month of
Sundys. Those ol cowboys decided it must a been tha cowpeas that brought
em good luck and thats why Texans eat cowpeas for good luck! I got a
bunch of these true, Texas stories in my gourd. How much time ya got?
A thens, Texas is called the Black-Eyed Pea Capital of the World.
~112~
S idekicks
Baked Squash Ol
4 to 5 cups cooked squash, drained
1 onion, chopped
cup shredded Monterey Jack cheese
1 cup sour cream
1 package herb dressing mix
Place cooked squash in a mixing bowl and add 1 teaspoon salt,

teaspoon pepper, onion, green chilies, cheese, soup and sour cream.
Mix well.
Mix butter and herb dressing mix. Place one-half herb dressing
mixture in a sprayed 9 x 13-inch baking dish. Pour squash mixture
on top. Sprinkle with remaining herb dressing mixture. Bake for 30
minutes. Serves 10.
Green Peas with

Water Chestnuts
2 (10 ounce) packages frozen green peas
1 (8 ounce) can sliced water chestnuts, drained, chopped
Prepare green peas according to package directions and drain.
Stir in water chestnuts and soup. Heat well in saucepan or pour into
sprayed baking dish and bake for 25 minutes. Serves 6.
~113~
S idekicks
South Texas Black-Eyed Peas
pound bacon, cut into small pieces
2 (16 ounce) packages frozen shelled black-eyed peas, thawed
2 jalapenos, seeded, chopped
green bell pepper, chopped
1 onion, chopped
2 ribs celery, sliced
1 teaspoon sugar
Combine all ingredients and 1 teaspoon each of salt and pepper in

large saucepan with 1 quart water and bring to boil.
Reduce heat to low, cover and simmer for about 2 hours or until peas
are tender. Serves 8 to 10.
Grilled Corn

- -on the-Cob
Native Texans call corn-on-the-cob sweet corn or roastin ears.
Fresh corn-on-the-cob in husks

Butter
Shuck each ear of corn by removing outer husks, but save larger husks.
Remove all silks on corn and spread butter all over corn. Season with
salt and pepper and wrap corn in inner husks and large outer husks to
hold butter. Tie with long pieces of outer husks.
Place on grill and cook 15 to 30 minutes, depending on coals and size

of corn. Turn once or twice while cooking. Remove from grill and
serve hot.

~114~
S idekicks
Jalapeno Green Beans
1 (8 ounce) package jalapeno Velveeta cheese, cubed
1 onion, finely minced
3 (15 ounce) cans green beans, drained
2 cups crushed crispy rice cereal or corn flakes
2 tablespoons ( stick) butter, melted
In large saucepan on low heat, melt sour cream and Velveeta cheese
and stir constantly.
Add onion and green beans and mix well.
Pour in sprayed 9 x 13-inch baking dish.
Combine crushed crispy rice cereal and butter, sprinkle over green
bean mixture and bake for 35 minutes. Serves 8 to 10.
Hotter n

H G ell reen Beans
3 (15 ounce) cans green beans, drained
1 (8 ounce) can sliced water chestnuts, drained, chopped
1 (16 ounce) packages shredded Mexican Velveeta cheese
1 cup cracker crumbs
2 (5 ounce) cans onion rings
Place green beans in 9 x 13-inch baking dish and cover with water
chestnuts.
Sprinkle cheese over top and cracker crumbs over cheese.
Arrange onion rings over casserole and bake for 25 to 30 minutes.

Serves 10.
~115~
S idekicks
Green Bean Supreme
3 (15 ounce) cans French-style green beans, drained
1 tablespoon dried onion flakes
1 cup cracker crumbs
1 (2 ounce) package slivered almonds
Melt butter in large saucepan and add soup and cream cheese. Cook
over low heat, stirring constantly just until cream cheese melts and
mixture is fairly smooth.
Remove from heat, stir in green beans, onion flakes, water chestnuts,
garlic powder, seasoned salt and cheese and mix well.
Pour into sprayed 9 x 13-inch casserole dish. Top with cracker crumbs
and then almonds.
Bake uncovered for 30 minutes or until casserole bubbles around

edges. Serves 8 to 10.

Slims Tidbit:
This green bean deals been around for as long as
I can remember, but I shore do like em.
~116~
S idekicks
Almond-Asparagus Bake
A family favorite
5 (10.5 ounce) cans asparagus, drained, divided

1 cups cracker crumbs, divided
4 eggs, hard-boiled, sliced, divided
cup milk
1 (2.3 ounce) package sliced almonds
Arrange half asparagus in sprayed 9 x 13-inch baking dish.
Cover with cup cracker crumbs and half sliced eggs and sprinkle
with half cheese.
Layer remaining asparagus, remaining eggs and cup cracker crumbs.
Drizzle butter and milk over casserole and top with almonds and
remaining cheese. Bake for 30 minutes. Serves 8.
Corn-Green

C C hile asserole
2 (10 ounce) packages frozen whole kernel corn
1 (8 ounce) package cream cheese
1 tablespoon sugar
Cook corn according to package directions, drain and set aside.
Melt butter in saucepan over low heat, add cream cheese and stir
until it melts.
Stir in corn, sugar and green chilies. Pour into 2-quart baking dish.
Cover and bake for 25 minutes. Serves 6.
~117~
S idekicks
Sombrero-Corn Casserole
1 cup biscuit mix
1 egg, beaten
cup oil
cup milk
1 (8 ounce) package shredded 4-cheese blend, divided
In bowl, combine both cans corn, biscuit mix, egg, oil and milk.
Spread half of mixture in sprayed 7 x 11-inch baking dish.
Cover with chopped green chilies and three-fourths cheese. Spread
remaining batter over top.
Bake covered for 30 minutes. Remove from oven, sprinkle remaining
cheese over top and return to oven for 5 minutes. Serves 6 to 8.
Mamas Corn

F ritters
1 cups flour
teaspoon sugar
1 egg, beaten
Milk
Oil for frying
Sift dry ingredients and teaspoon salt. Add egg, corn and only
enough milk to make batter consistency.
Mix well and drop batter by tablespoons in hot oil and fry until
golden brown. Yield: About 2 dozen fritters.
~118~
S idekicks
Editors Choice
Cornbread Dressing and Gravy

The best dressing in the world!
2 (6 ounce) packages cornbread mix

9 biscuits or 1 recipe of biscuit mix
1 small onion, chopped
2 eggs
2 teaspoons poultry seasoning
3 (14 ounce) cans chicken broth, divided
Gravy:
2 heaping tablespoons cornstarch
2 hard-boiled eggs, sliced, optional
Several days ahead of time prepare cornbread and biscuits according to
package instructions.
Crumble cornbread and biscuits into large bowl, using a little more
cornbread than biscuits.
Add onion, celery, eggs, poultry seasoning and a little pepper. Stir in
2 cans chicken broth. (If the mixture is not runny, add remaining
broth. If it is still not runny, add a little milk.)
Bake in sprayed 9 x 13-inch glass baking dish for about 45 minutes
or until golden brown. This may be frozen uncooked, thawed and
cooked when you want it.
GRAVY:
Mix cornstarch with cup broth in saucepan and mix until there are
no lumps.
Add remaining broth and heat to boiling, stirring constantly, until
broth thickens.
Add hard-boiled eggs and a little pepper and pour into a gravy bowl.
Serves 8 to 10.
~119~
S idekicks
Yummy Yellow Squash
4 cups cooked yellow squash, drained
1 (2 ounce) jar diced pimento, drained
1 carrot, grated
1 cup sour cream
1 cup cottage cheese, drained
1 (16 ounce) package chicken stuffing mix
After squash drains, add pimento, carrot and water chestnuts and mix
well.
In another bowl mix sour cream, cottage cheese, cream cheese, Jack
cheese and butter and mix well. Stir in half stuffing mix and all
seasoning with stuffing; fold in squash.
Spoon in lightly sprayed 3-quart casserole and sprinkle remaining

stuffing mix over top. Bake for 30 to 35 minutes. Serves 8 to 10.
Chile-Cheese

S quash
1 pound yellow squash, diced
cup mayonnaise
1 (4 ounce) can diced green chilies, drained
cup shredded longhorn cheese
cup breadcrumbs
Cook squash in salted water just until tender-crisp and drain. Return
to saucepan, stir in mayonnaise, chilies, cheese and breadcrumbs.
Serve hot. Serves 6.
~120~
S idekicks
Gringo Zucchini
4 eggs
1 cup grated zucchini
1 (2 ounce) jar sliced pimentos, drained
1 cup crushed croutons
cup grated parmesan cheese
In large mixing bowl, beat eggs well. Stir in both cheeses, zucchini,
green chilies, pimentos, onion, seasoned salt and cayenne pepper and
mix well.
Pour into well sprayed 2-quart baking dish. Mix croutons and
parmesan cheese and sprinkle over top.
Bake uncovered for 35 minutes. Serves 8.
Seasoned Squash and Onions

8 zucchini, sliced
2 onions, chopped
cup ( stick) butter
1 (10 ounce) can fiesta-nacho cheese soup
1 (6 ounce) can french-fried onion rings
Cook squash and onion in small amount of water until tender

and drain. Add butter, soup and onion rings and toss. Serve hot.
Serves 6.
~121~
S idekicks
Cream-Style Zucchini
5 large zucchini, sliced
onion, chopped
1 tablespoon cornstarch
1 cups cracker crumbs
Cook squash and onion in boiling water just until tender-crisp and
drain well.
Add corn, cream cheese and cornstarch, leave on low burner and stir
until cream cheese melts.
Stir in green chilies, 1 teaspoon salt and seasoned pepper. Pour in
large casserole dish and top with cracker crumbs.
Bake for 45 minutes. Serves 8 to 10.
Fried Yellow

S quash
or Zucchini
2 large yellow squash or zucchini, sliced
1 egg, beaten
2 tablespoons milk
cup cornmeal
cup flour
Oil
Place squash on plate and sprinkle with a little salt and pepper.
Combine eggs and milk in a small bowl. In separate shallow bowl,
combine cornmeal and flour.
Dip squash slices in egg-milk mixture and then in cornmeal-flour
mixture. Fry in skillet in a little hot oil. Drain on paper towel.
Serves 4 to 6.
~122~
S idekicks
Fredricksburg
Sweet-Sour Cabbage
4 slices bacon, cut in small pieces
1 medium head cabbage
onion, diced
1 apple, diced
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoons flour, optional
In large skillet, fry bacon and drain on paper towels.
With bacon drippings still in skillet, cut cabbage very, very fine and
add to hot fat. Add onion and apple and stir well.
Add 2 cups water and cook on low heat 1 hour. (Liquid should cook
down in this time.)
Season with a little salt and pepper, vinegar, and sugar. If desired,
thicken by mixing flour with a little warm water and stir it into dish.
Serves 4.

T he largest natural gas field in the world is located north of Amarillo and
is called Panhandle-Hugoton Field. It is estimated that the field contains
more than 25 trillion cubic feet of gas and has produced over 8 trillion since its
discovery in 1918.
~123~
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Cauliflower Con Queso
1 large cauliflower, broken in flowerets
cup ( stick) butter
cup chopped onion
2 tablespoons flour
teaspoon hot sauce
Cook flowerets until just crisp-tender. Drain and set aside.
Melt butter in medium saucepan. Add onion and cook until clear.
Blend in flour, then stir in tomatoes. Cook, stirring constantly, until

mixture thickens.
Add green chilies, seasoned pepper, 1 teaspoon salt and hot sauce, fold
in cheese and stir until cheese melts.
Pour sauce over drained hot cauliflower and serve. Serves 6.

T

exas has 6 very different, very distinct geographical areas.
1. Desert plains of the Texas Panhandle
2. Blackland prairies of North Texas
3. Piney wood forests of East Texas
4. Coastal wetlands and beaches of the Gulf Coast
5. Rolling hills and lakes of the Hill Country
6. Desert mountains and deep canyons of the Big Bend
and Guadalupe Mountains.
~124~
S idekicks
Pecan-Broccoli Bake
2 (16 ounce) packages frozen chopped broccoli
1 (10 ounce) can cream of celery soup
1 cups mayonnaise
3 eggs, well beaten
1 onion, chopped
2 cups seasoned breadcrumbs
1 (8 ounce) package shredded cheddar cheese, optional
Cook broccoli according to package directions, drain well and place in

large mixing bowl.
Add chicken soup, celery soup, mayonnaise, eggs, onion and pecans.
Spoon into sprayed 9 x 13-inch casserole dish.
Toss breadcrumbs with melted butter and sprinkle over top of

casserole.
Bake uncovered for 25 minutes. Sprinkle cheese over top and return
to oven for 5 minutes. Serves 8 to 10.

T here are four national forests in the eastern part of Texas: Angelina National
Forest, Sam Houston National Forest, Davy Crockett National Forest and
Sabine National Forest.
Padre Island National Seashore with more than 70 miles of seashore is the longest
undeveloped barrier island in the U.S.
~125~
S idekicks
Spicy Broccoli-Rice Whiz
1 cups rice
cup chopped onion
cup chopped bell pepper
cup chopped celery
cup ( stick) butter
1 (8 ounce) package cubed Mexican Velveeta cheese
cup milk
1 (16 ounce) package frozen chopped broccoli, thawed
Cook rice in large saucepan and drain. Saute onions, bell pepper and
celery in butter.
Add onion, bell pepper and celery to rice while hot. Fold in Velveeta
cheese, chicken soup and milk and mix. Heat on low burner just until
cheese and soup blend well. Fold in chopped broccoli.
Pour in sprayed, 3-quart baking dish, cover and bake for 30 to 35

minutes. Serves 8 to 10.
TIP:This may be made 1 day ahead, refrigerateed and baked the

following day.

T he Texas State Capitol in Austin is 7 feet taller than the U.S. Capitol in
Washington, D.C.
~126~
S idekicks
Editors Choice
Spinach Enchiladas
2 (10 ounce) packages chopped spinach, thawed, drained well
1 (1 ounce) envelope dry onion soup mix
1 (12 ounce) package Monterey Jack cheese, divided
12 flour tortillas
1 pint whipping cream
Squeeze spinach between paper towels to completely remove excess

moisture. In medium bowl, combine spinach and onion soup mix.
Blend in half cheddar cheese and half Monterey Jack cheese.
Lay out 12 tortillas, place about 3 heaping tablespoons spinach

mixture down middle of tortilla and roll up tortillas.
Place each filled tortilla, seam side down, in sprayed 10 x 15-inch

baking dish.
Pour cream over enchiladas and sprinkle with remaining cheese.
Bake covered for 15 minutes. Uncover and bake for another

15 minutes. Cool slightly and use spatula to serve enchiladas.
Serves 10 - 12.
TIP:This recipe freezes well. To make ahead of time, freeze before adding
the cream and remaining cheese. Thaw in the refrigerator the night
before cooking. These are so good and so much fun to make and serve!
Eat them all because the tortillas get a little tough if reheated.

~127~
S idekicks
Easy Cheesy Spinach
2 (10 ounce) packages frozen, chopped spinach
2 cups cottage cheese
2 cups shredded sharp cheddar cheese
4 eggs, beaten
3 tablespoons flour
teaspoon garlic salt
teaspoon lemon pepper
teaspoon celery salt
1 teaspoon minced onion
Drain spinach thoroughly and press between paper towels to remove

excess liquid.
Mix spinach with remaining ingredients and place in sprayed 3-quart

casserole. Bake for 1 hour. Serves 8.
TIP:Casserole may be made a day ahead and baked when ready to serve.
Easy Spinach

C asserole
1 (16 ounce) package frozen chopped spinach
1 (8 ounce) package cream cheese and chives
1 (14 ounce) can fiesta-nacho soup
1 egg, beaten
1 cups crushed avocado-tortilla chips
Cook spinach according to package directions and drain very well.

Blend cream cheese and soup with egg.
Mix with spinach and pour into sprayed baking dish. Top with tortilla
chips. Bake for 35 minutes. Serves 8.
~128~
S idekicks
Creamy Jalapeno Spinach
2 (10 ounce) packages frozen chopped spinach
cup chopped onion
3 tablespoons flour
1 cup milk
1 teaspoon white wine Worcestershire sauce
1 (6 ounce) roll jalapeno cheese, cubed
1 cup seasoned breadcrumbs
Cook spinach according to package directions and drain well with

paper towels.
With butter in skillet, cook onion and flour and stir constantly.
Slowly add milk and cook, stirring constantly, until sauce thickens.
Stir in spinach, teaspoon pepper and all remaining ingredients

except breadcrumbs.
Pour into sprayed 2-quart baking dish, sprinkle with breadcrumbs and
bake for 20 to 25 minutes. Serves 8.

Z avala County, Texas is the Spinach Capital of the World.
~129~
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Editors Choice
Texas Fried Okra

1 egg
2 to 3 cups sliced, fresh okra
onion, chopped, optional
1 cup cornmeal
cup flour
About cup oil for frying
In large shallow bowl, combine egg and 1 tablespoon water and beat
with fork just enough to mix well.
Place okra and onion in bowl and mix to thoroughly coat okra with
egg mixture.
Place cornmeal, flour, teaspoon salt and teaspoon pepper in

plastic bag. Pour okra-onions in bag and shake vigorously to coat
okra well.
Heat oil in large skillet, add breaded okra-onions and fry on medium
heat for about 30 minutes, turning every 10 minutes. If skillet dries
out, add a little more oil. Serve hot. Serves 6 to 8.
Pickled Okra

1 quart young, tender pods, fresh okra
4 cups white vinegar
1 clove garlic
1 jalapeno pepper
Pack okra in sterilized jars.
In saucepan, combine vinegar, 1 cup water, cup salt, garlic and

pepper and bring to boil. Reduce heat and simmer for about
10 minutes. Pour over okra and seal jars. Store 2 to 3 weeks
before serving. Serves 6 to 10.
~130~
S idekicks
Grilled Texas 1015
SuperSweet Onions
The Texas 1015 SuperSweet Onions are the sweetest onions in the world.
2 large Texas 1015 SuperSweet Onions

10 mild fresh jalapenos
Olive oil
Peel and quarter onions. Slice jalapenos down the center and remove
seeds and ribs.
Thread onion and jalapeno alternately on skewers. Brush with olive

oil and sprinkle with a little salt and pepper.
Grill until tender with brown grill marks. Serve immediately.

Serves 6.
Texas 1015 S
uper
S weet
Onion Roast
2 large 1015 SuperSweet Onions or SpringSweet Onions
2 tablespoons butter, divided
Worcestershire sauce
Peel onions and hollow out the center, but do not cut all the way
through.
Put 1 tablespoon butter in hollow of each onion, sprinkle a little salt

and pepper over each and pour Worcestershire on top and in center.
Bake until onions are tender or microwave on HIGH for about 45

seconds to 1 minute or until onions are tender. Serve immediately.
Serves 2.
~131~
S idekicks
Editors Choice
Texas Sweet Onion Rings

The 1015 SuperSweet or SpringSweet onions were bred to be flatter than regular
round onions so that onion rings would be more uniform in size. They were also
bred to eliminate tears when you peel and cut them.
2 large Texas 1015 SuperSweet or Spring Sweet onions

2 cups buttermilk
1 cup seasoned breadcrumbs or cracker crumbs
1 cup cornmeal
Canola oil
Slice onions about inch thick and drop into large bowl. Pour
buttermilk over top and marinate about 30 minutes before frying.
In separate bowl mix breadcrumbs, cornmeal, 1 teaspoon salt and

teaspoon pepper. Dredge buttermilk-soaked onion rings, a few at
a time, through cornmeal mixture. Return to buttermilk to moisten
and again dredge through cornmeal mixture.
In deep saucepan or deep fryer with enough oil to cover onion rings,
heat oil to 375 to 400 and drop rings into hot oil.
Fry for about 3 minutes or until rings turn golden brown. Remove
from fryer with slotted spoon and drain on paper towels. Sprinkle a
little salt over top and serve immediately. Serves 6 to 8.
TIP:To make buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or
vinegar and let milk rest for about 10 minutes.

~132~
S idekicks
Cayenne-Sweet Onion Bake
4 to 5 large sweet onions, thinly sliced
1 (16 ounce) package crushed potato chips
1(16 ounce) package shredded Swiss or cheddar cheese, divided
cup milk
2 teaspoons white wine Worcestershire sauce
In sprayed 9 x 13-inch baking dish, sprinkle onions with seasoned

salt and cayenne pepper and layer with crushed potato chips and
half cheese.
In saucepan, combine soup, milk and Worcestershire and heat just

enough to mix well. Pour mixture over layers.
Bake for 45 minutes. Before serving, sprinkle remaining cheese

over top. Serves 8.

T he Big Thicket National Preserve in the piney woods of East Texas is called the
American Ark because of the diversity of life in its more than 100,000 acres of
swamps, bayous, rivers and creeks preserved by acts of Congress.
~133~
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Homestead Collard Greens
2 bunches fresh collard greens
5 to 6 strips bacon
1 onion, chopped
1 sweet red bell pepper, chopped
1 tablespoon seasoned salt
1 teaspoon seasoned black pepper
teaspoon sugar
1 teaspoon hot sauce, optional
Wash and drain collard greens, cut stems off and coarsely chop greens.
Place in large soup kettle and cover with broth and 2 cups water.
Fry bacon in skillet, drain and crumble bacon. In same skillet with
bacon drippings, saute onion and bell pepper. Add salt, pepper, sugar
and hot sauce, if you like.
Add onion-bell pepper mixture to kettle and heat to full boil. Reduce
heat, cover and simmer for 1 hour. Serves 6 to 8.
Trumped -U T
p urnips
5 medium turnips
2 teaspoons sugar
Peel and dice turnips. Boil with sugar and 1 teaspoons salt in
enough water to cover until tender and drain. Add butter to turnips
and mash. Serve hot. Serves 4 to 6.

~134~
S idekicks
Slap-Your-Knee Good Potatoes
6 medium potatoes
1 tablespoon flour
cup milk
Peel and wash potatoes, slice half potatoes and place in sprayed 3-quart
baking dish.
Spread half of butter over potatoes and sprinkle with pepper and flour.
Cover with half cheese.
Slice remaining potatoes, place over first layer and add remaining
sliced butter.
Pour milk over casserole and sprinkle more pepper. Cover with
remaining cheese.
Cover and bake for 1 hour. Serves 8.
TIP:This must be cooked immediately or potatoes will darken. It may be

frozen after baking and reheated.

T exas has more farms and more farm acreage than any other state in the U.S. with
181,000 farms and 130,900,000 acres.
~135~
S idekicks
Hash Brown Potato Bake
1 (32 ounce) bag frozen hash brown potatoes, thawed
1 onion, chopped
1 cups crushed corn flakes
In large mixing bowl, combine hash brown potatoes, onion, cup (1

stick) melted butter, sour cream, cream of chicken soup and cheese.
Pour in sprayed 9 x 13-inch baking dish. Combine corn flakes and
2 tablespoons ( stick) melted butter and sprinkle over casserole.
Dinner-Bell

M ashed Potatoes
8 medium to large potatoes
teaspoon white pepper
Butter
Preheat oven to 325. Peel, cut up and boil potatoes until tender
and drain.
Whip hot potatoes and add sour cream, cream cheese, 1 teaspoon salt
and white pepper. Continue whipping until cream cheese melts.
Pour in sprayed 3-quart baking dish. Dot generously with butter.
Cover with foil and bake for about 20 minutes. Bake for 10 minutes
longer if reheating. Serves 8 to 10.
TIP:This may be made the day before and reheated.
~136~
S idekicks
Editors Choice
Unbelievable
Sweet Potato Casserole
This is the best sweet potato recipe you will ever make!
1 (29 ounce) can sweet potatoes, drained

cup evaporated milk
cup sugar
2 eggs, beaten
1 teaspoon vanilla
Topping:
1 cup packed light brown sugar
cup butter, melted
cup flour
Place sweet potatoes in mixing bowl and mash slightly with fork.
Add evaporated milk, sugar, eggs, butter and vanilla and mix well.
Pour into sprayed 7 x 11-inch baking dish.
Mix topping ingredients and sprinkle over casserole.
Bake uncovered for 35 minutes or until crusty on top. Serves 8.

Slims Tidbit:
Eatin this sweet potato dish is how I got my name, Slim.
I could eat this ever day just as sure as shootin.
~137~
S idekicks
Sweet Potato Fritters
1 cup grated sweet potatoes
1 cup sifted flour
2 tablespoons sugar
1 egg, beaten
cup milk
Oil for frying
In bowl, combine all ingredients, except oil, with teaspoon salt. Mix
well to form batter.
Drop by tablespoonfuls into kettle of hot oil. When brown, drain,

sprinkle with sugar and serve. Serves 4 to 6.
Mexican Rice

2 cups uncooked rice
cup oil
1 small bell pepper, minced
2 tomatoes, seeded, chopped
teaspoon cumin
Cook onions and rice in oil until onions are translucent and rice is
golden color.
Add all remaining ingredients, 1 teaspoon salt and teaspoon

pepper. Cook covered 20 to 30 minutes or until rice is tender and
absorbs liquid. Serves 6 to 8.

~138~
S idekicks
Texas Rice
1 onion, chopped
cup ( stick) butter
4 cups cooked white rice
1 cup cream-style cottage cheese
In large saucepan, saute onion in butter until translucent, but do not

brown.
Remove from heat, and stir in rice, sour cream, cottage cheese,
seasoned salt and teaspoon pepper. Toss lightly to mix well.
Place half rice mixture in sprayed 9 x 13-inch baking dish and sprinkle
green chilies over mixture
Sprinkle half cheese on top. Pour remaining rice mixture in casserole

and top with remaining cheese.
Bake uncovered for about 35 minutes or until bubbly hot. Serves 8

to 10.

T he worst natural disaster in the U.S. took place in 1900 in Galveston when
a hurricane generated a 20-foot high tidal wave that completely covered
Galveston Island and killed more than 6,000 residents.
~139~
S idekicks
Green Chili-Cheese Rice
1 cup chopped green onions with tops
cup chopped bell pepper
cup ( stick) butter
3 cups cooked white rice
cup cottage cheese
1 (8 ounce) package shredded sharp cheese
Paprika
Saute onion and bell pepper in butter. Remove from heat and
combine with teaspoon salt and all remaining ingredients
except paprika..
Toss lightly to mix and pour in sprayed casserole dish.
Bake for 30 to 35 minutes. Garnish with paprika. Serves 8.
TIP: One cup chopped ham may be added to make main dish.
Seasoned Red

R ice
1 (16 ounce) package smoked sausage, sliced
2 (10 ounce) cans diced tomato and green chilies
3 cups chicken broth
2 teaspoons seasoned salt
1 cups uncooked long grain rice
Saute sausage in Dutch oven until brown. Stir in tomato and green
chilies, broth and seasoning and bring to a boil.
Stir in rice, cover, reduce heat and simmer 25 minutes. Uncover and
cook until liquid absorbs. Serves 8 to 10.
~140~
T ex - M ex
The Whole Enchilada!

Rubs, Sops &
Marinades
Brisket Chili
Beef & tex-mex
Chicken & tex-mex
Fish & Critters
Wild Thangs
Official Mammals of The State of Texas
TEXAS LONGHORN & ARMADILLO
Slims Tidbit:
Id rather watch her walk than eat fried chicken.
~141~
B arbecue
Texas Barbecue Is Beef Brisket!
In Texas beef brisket is one of the basic food groups. Brisket is
synonymous with the word barbecue. In other words, when one says
barbecue it means brisket and when one says brisket, it means barbecue.
Texans dont barbecue on weekends or use the barbecue to cook on. In
Texas barbecue is not a verb and its not an adjective unless it modifies the
word chicken. It is a noun with only one meaning and that meaning is
brisket.
Texans grill food or smoke it. You will never hear a native Texan say,
Were going to barbecue this weekend. Grilling doesnt take much time
and its usually done outdoors over a direct fire of charcoal or wood. In
fact, grilling was made official in El Paso when they started calling grilled
foods al carbon. So you might say El Paso popularized open grilling.
Texans grill steaks, marinated beef cuts, hamburgers and chicken, seafood
and vegetables.
Texans smoke brisket, ribs, chicken and turkey. Smokin takes a long
time and its done outdoors in a smoker over indirect heat from a charcoal
or wood fire. Barbecue places (commercial restaurants that serve brisket)
have huge smokers that are 15 to 20 feet long, about 3 or 4 feet wide and
about waist high. All the brisket is laid out on big steel grates that go
across the width of the smoker. The grates are black as night and coated
with tons of seasonings and brisket juice. A huge metal lid opens with a
pulley system so you can see all the fixins.
The wood of choice for most barbecue places and amateur smokers in
Texas is mesquite (ma skeet) wood. Using mesquite wood on smokers is
the absolute best use for the wood since it is trash tree, an old scrub, that
grows everywhere. Its short, stubby, has killer stickers and is hard to ride
around to find cattle. The world recognized the value of mesquite wood
when the French started buying it by the truckload to make these real
doozy dishes over in Europe.
Other woods used frequently include hickory, pecan and oak.

Youll get a different opinion about each of these woods from just
about everybody in Texas. The only thing about barbecue that Texans
universally agree with is that barbecue is brisket.
~142~
R ubs , S ops & M arinades
Hotter-Than-Blue-Blazes
Brisket Rub
4 chipotle peppers, stemmed, seeded, ground
2 ancho chile peppers, stemmed, seeded, ground
cup sea salt or coarse salt
3 tablespoons cracked black pepper
3 tablespoons garlic powder
2 tablelspoons paprika
1 tablespoon dried oregano
In mixing bowl combine all ingredients and whisk together. Store in

airtight jar.
Sprinkle on briskets and heavy beef cuts several hours before cooking.
Sprinkle on steaks just before grilling.
TIP: I f you are using this rub for chicken, use sparingly and do not
marinate as long as beef cuts.
Brisket Dry R
ub
Dry rubs are applied to meat before cooking and allowed to soak into meat. Once
the cooking process begins, additional seasoning is usually not added, but brisket sops
may be added.
cup dried, ground red chile peppers or chili powder

teaspoon paprika
cup freshly ground black pepper
3 tablespoons garlic salt
cup sugar
1 tablespoon dry mustard
1 teaspoon ground oregano
Mix all ingredients in large bowl and store in airtight jar.
Use dry rub seasonings at least 1 hour before cooking. Cover all sides
of brisket and pat seasonings into meat.
~143~
Smoke-Gets-in-Your-Eyes
Brisket Sop
When you want that smoky flavor, this will get you there.

2 jalapenos, stemmed, seeded, minced or 2 teaspoons hot sauce
2 to 3 teaspoons liquid smoke
In small saucepan over low heat, melt butter, cook garlic until clear
and stir constantly.
Add all remaining ingredients and cook 2 to 3 minutes. Remove from

heat and baste meat with brush.
Beer Brisket

S op
Just sop this on a brisket when you are grilling or smoking it to keep it moist during
the cooking process. Brisket is tender when it is well done.
1 onion, minced
1 (12 ounce) can beer
cup vegetable oil
cup vinegar
Chili powder
Put vegetables in large saucepan and pour all remaining ingredients

and cup water in saucepan. Add a little salt and pepper and chili
powder to taste.
Mix ingredients well and heat on low. Put sop on brisket with pastry
brush or rag wrapped around wooden spoon.
Sop brisket 3 to 4 times while cooking.
~144~
Pops Slatherin Sop
To do a good job slatherin, you need to smear this sop all over the meat. And, you
need to do it several times while cooking.

1 (18 ounce) bottle steak sauce or barbecue sauce
1 (14 ounce) bottle ketchup
cup cooking oil
1 to 2 tablespoons hot sauce
3 onions, minced
2 to 3 cups packed brown sugar
In saucepan over medium heat, bring tomato sauce, barbecue

sauce, ketchup, oil, butter, hot sauce and mustard almost to boil
and mix well.
Lower heat, add onions and garlic and stir well.
Slowly pour in brown sugar, stirring constantly, a little at a time.

When sugar dissolves, turn heat to simmer and cook covered about
1 to 2 hours. Yield: 6 cups.
Basic Barbecue

S auce
1 cup vegetable oil
cup vinegar
In large bowl mix all ingredients well with whisk. Refrigerate until
ready to use. Yield: 3 cups.
~145~
Rodeo Cowboy BBQ Sauce
2 onions, finely minced
1 clove garlic, finely minced
cup ( stick) butter
2 tablespoons cooking oil
1 to 3 teaspoons chili powder
In saucepan cook onions and garlic in butter until they are translucent.
Add ketchup, 1 cup water, Worcestershire sauce and cooking oil and
bring almost to boil, stirring constantly.
Reduce heat, add 2 teaspoons salt and chili powder and mix well.
Slowly add brown sugar while stirring and simmer for about 20 to 30
minutes. Yield: 4 cups.

T he National Cowgirl Hall of Fame in Fort Worth is the only museum in the
world commemorating notable western women and their pioneering spirit.
T he largest horse-drawn parade in the world is the All-Western Parade that

kicks off the Southwestern Exposition and Livestock Show and Rodeo in Fort
Worth.
~146~
Editors Choice
Homers Best Marinade

Use this marinade on any beef you plan to grill or smoke. It is really good and thats
the gospel truth.
1 cup red wine
1 cup oil
cup ketchup
2 teaspoons sugar
1 teaspoon marjoram
1 teaspoon rosemary
Mix all ingredients for marinade with 1 teaspoon salt and stir well.
Marinate beef several hours before cooking. Yield: 2 cups.
Barbecue M
arinade
4 to 5 lemons
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 tablespoon ground, dried red chile flakes
cup cilantro, minced
cup fresh oregano
cup fresh basil
cup fresh chives
cup extra virgin olive oil
Juice lemons to equal cup and pour in mixing bowl. Add sea salt
and whisk until salt dissolves.
Add all remaining ingredients and whisk thoroughly. Use immediately
and marinate several hours for beef and less time
for chicken. Yield: 1 cups.
~147~
B risket
Texas Beef Brisket
1 (4 to 5 pound) beef brisket, trimmed
2 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons seasoned salt
cup liquid smoke
Prepare foil to seal brisket inside with marinade.
Place brisket inside foil and make sure marinade will not leak.
Season brisket with garlic powder, black pepper and seasoned salt and
pour in liquid smoke and Worcestershire sauce.
Seal foil tightly, place on baking pan and refrigerate overnight.
Place baking pan and brisket in oven and bake at 300 for 4 hours or
until meat is very tender. Serves 6 to 8.

Slims Tidbit:
Texans have a long history of raisin beef and bein raised on beef. Babies
learn how to chew eatin brisket. They drink cream gravy out of a Tommy-
Tippy cup and cut their teeth on Texas Spareribs. Beef is a way of life, a
way of thinkin and a way of livin. If you ever want to know, Wheres
the beef?, well, its right here in Texas, sure as shootin.
~148~
B risket
Smoked Brisket
Youll get as many different opinions about smoking briskets as you will about
barbecue sops, marinades and cooking methods. This just happens to be one thats
simple, but very good.
1 (4 to 5 pound) beef brisket

Seasoned salt
Cracked black pepper
Season brisket at room temperature about 1 hour before cooking.
Soak mesquite or hickory chips in water or beer at least 1 hour.
Prepare mesquite or hickory wood fire or charcoal fire in fire box at 1

end of smoker. When fire burns down, add small pieces of mesquite
or hickory to fire.
Put brisket on rack away from fire, close lid and begin smoking
process.
Add wood chips several times to make sure enough smoke is

circulating. Smoke for about 3 to 4 hours.
Remove brisket from smoker and cook in covered, roasting pan with
about 1 cup water at 300 for about 2 to 3 hours or until fork tender.
Check water to make sure pan and brisket do not dry.
Remove from oven and cool about 1 hour before slicing. Slice across
the grain in thin pieces. Serves 6 to 8.
I

t is standard in barbecue cafes in Texas for brisket to be served with onion slices,
pickle slices and a toothpick. Some places also serve corn-on-the-cob, potato
salad and pinto beans.
~149~
B risket
Real Simple Brisket
1 (4 to 6 pound) trimmed beef brisket
Seasoned salt
Seasoned pepper
1 (1 ounce) package onion soup mix
Place brisket in roaster or Dutch oven. Generously sprinkle brisket

with seasoned salt and seasoned pepper. Spread onion soup mix over
top of brisket.
Pour Worcestershire sauce in and add about 1 cup water. Cook for
1 hour.
Reduce heat to 300 and cook 3 to 4 hours or until brisket is tender.

Serves 8 to 10.
TIP: Brisket should be well done and fork-tender.

Slims Tidbit:
Ya have ta cook brisket for a long time
or its gonna be tougher an a boot.
R eal Texas barbecue is brisket cooked slowly from the indirect heat and
smoke of a wood fire not directly under the meat with heat kept at a very
low temperature.
~150~
B risket
Fancy Beef Brisket
1 (5 to 6 pound) beef brisket
1 (4-ounce) bottle liquid smoke
1 teaspoon paprika
teaspoon ground nutmeg
1 teaspoon onion salt
1 tablespoon brown sugar
Cover brisket with liquid smoke, cover with foil and refrigerate
overnight.
Combine celery salt, paprika, nutmeg, garlic powder, onion salt,
pepper and brown sugar.
Sprinkle brisket with mixture and cover tightly with foil.
Bake for 2 hours at 325.
Loosen foil and bake for 5 hours more at 200.
Remove meat from pan and set aside at least 1 hour before slicing.
Strain any grease from pan juices. Slice brisket very thin across the
grain and serve with hot degreased liquid. Serves 8 to 10.

W ood fires such as hickory, oak and pecan smoke better than charcoal fires
and are used for real Texas barbecue. Mesquite is also used, but burns
hotter and faster.
T he Houston Livestock Show and Rodeo World Championship BBQ Cook-

Off is held in late January and is one of the biggest in the state.
~151~
B risket
Brisket with Barbecue Sauce
1 (4 to 5 pound) trimmed brisket
Seasoned salt
Garlic powder
Barbecue Sauce:
1 cup ketchup
Place brisket in shallow baking pan and pour Worcestershire

over brisket.
Sprinkle with seasoned salt, garlic powder and pepper and add cup
water to pan. Cover with foil. Bake for 30 minutes.
Lower oven to 250 and cook for about 3 to 4 hours.
While brisket is cooking, mix all sauce ingredients in saucepan.
When brisket is done, add pan dripping to saucepan. Refrigerate

brisket so it will cut nicely.
Slice brisket in thin slices, warm sauce in saucepan and pour sauce over
slices. Return to oven to warm brisket. Serves 8.
TIP:Use ketchup-based barbecue sauces only in the last 30 to 45 minutes

of cooking or when warming brisket so sauce does not burn.

~152~
B risket
Downtown Brisket
1 (5 to 7 pound) trimmed beef brisket
1 (4 ounce) bottle liquid smoke
1 teaspoon garlic salt
1 teaspoon onion salt
Barbecue Sauce:
cup vinegar
Place brisket in large baking pan and coat generously with liquid
smoke. Sprinkle spices over brisket, cover pan with foil and refrigerate
overnight.
Pour off about three-fourths of liquid smoke. Combine all barbecue

sauce ingredients and pour over brisket.
Cook at 350 for 1 hour. Lower heat to 255 and cook for about 5
more hours.
Cool brisket at least 1 hour before slicing.
Pour sauce from baking pan into saucepan and boil about 15 minutes
until it thickens enough to serve over brisket. Serves 10 to 12.

~153~
B risket
Slow-Cooker
Corned Beef Brisket
This is a beef brisket cured in a salt water or brine solution.

3 medium onions, quartered
1 (2 to3 pound) corned beef brisket, trimmed
2 tablespoons whole black peppercorns
2 bay leaves
1 large head green cabbage
8 to 10 small red or new potatoes, quartered
10 to 12 small carrots
2 tablespoons butter, melted
Place celery and onions in 5-quart slow cooker and place brisket on
top. Sprinkle peppercorns and bay leaves on top of brisket and add
3 to 4 cups water.
Cook on LOW for 8 to 9 hours or until brisket is fork tender.
Place brisket on platter and discard liquid. Allow about 10 to 20

minutes before slicing.
Place cabbage, potatoes, carrots and cup water in large microwave-

safe bowl. Microwave on HIGH for about 7 minutes. Stir and rotate
in microwave.
Microwave again on HIGH for about 5 minutes or until vegetables are

tender.
Pour butter over vegetables, season with salt and pepper and arrange
around corned beef on platter. Serve immediately. Serves 6 to 8.

~154~
C hili
Chili The Official
State Dish Of Texas
At one time chili was just another bowl of stew until a Dallas
newspaperman, Frank X. Tolbert, challenged Wick Fowler, another
newspaperman, and H. Allen Smith, a humorist, to a chili cook-off.
They began the first World Championship Chili Cook-Off held in the
ghost town of Terlingua, Texas in the Big Bend country. The contest has
three criteria: taste, appearance and aroma. And let the message go out
far and wide, any meat may be used (and probably has), but NO beans,
pasta, rice and other similar items are allowed.
The Cook-Off today has grown to immense proportions in size

and eccentric behaviors. Entrants must now qualify to enter by a
point system and the competition has expanded to include the Chili
Showmanship Competition featuring theme and originality, costumes,
booth set-up, action and audience appeal. To summarize the event let
it be known that anything goes. . . except beans. Beans are definitely
banned and left somewhere outside the unmarked city limits of Terlingua.
Today, chili cook-offs are held all over the world, but the most famous
chili cook-off was and still is the World Championship Chili Cook-Off in
Terlingua, Texas. Well, Ill be.
Slims Tidbit:
A Word of Warning: If youre enterin an official Texas Chili Cook-Off,
youll be disqualified if therere beans in your chili. As a past winner
and judge of Chili Cook-Offs, I dont hesitate to disqualify many a bowl
of chili cause a beans, even mid tha moans and groans of outraged
Northerners. In fact, I rather enjoyed their ignorance. Another little
tidbit you might need some day is that a bowl of chili should be a
dark red color. Thats why its called a Bowl of Red. Git it?
~155~
C hili
A Bowl of Red
Proper name for Real Texas Chili, make no beans about it
cup beef suet or vegetable oil

3 pounds sirloin steak, cubed
6 to 8 dried chile colorado peppers, ground or 4 to 5 dried chipotle
chile peppers, ground
1 to 2 whole jalapeno peppers, divided
cup paprika
2 tablespoons ground cumin
1 tablespoon oregano
2 tablespoons masa harina, optional
Cook suet until fat separates from connective tissue or vegetable oil for
healthier cooking. Remove suet and brown sirloin on all sides.
Pour sirloin and oil from skillet in large kettle or roasting pan. Add
ground chile peppers, 1 whole jalapeno and enough water to be about
2 inches above meat.
Bring water to boil, reduce heat and simmer about 2 to 3 hours. Stir
occasionally and skim off grease.
Add garlic, paprika, cumin, oregano and 2 teaspoons salt, cover and
simmer another 1 hour. Stir occasionally and skim off grease.
Check seasonings and add whole jalapeno if not hot enough. Add
masa harina if chili is too thin and simmer another 30 minutes to 1
hour. Serves 8 to 10.
TIP: Masa harina is flour made from masa, sun-dried or oven-dried corn
kernels used to make corn tortillas. Its used as a thickening agent in
this recipe.

~156~
C hili
Championship Chili
Real chili is worth the effort! Boy I mean!
Oil
3 to 3 pounds stew meat
1 onion, chopped
10 to 12 tablespoons dried chile colorado peppers, ground, seeded
1 to 2 tablespoons ground cumin
1 to 2 jalapenos
In a little oil, brown stew meat and onion in large kettle or
roasting pan.
Add tomato sauce, ground chilies, cumin, oregano, 2 teaspoons salt
and enough water to be 2 inches above meat and bring to a boil.
Reduce heat and simmer for about 2 hours. Stir occasionally.
Taste for seasonings and add whole jalapeno if more hot is needed.
Simmer another 1 hour.
Serve immediately with crackers or wait until the next day to serve.
Some people believe real chili needs time for flavors to blend. Serves
8 to 10.
TIP: C
hiles colorado are New Mexican Reds and are about 5 to7 inches
long, about 1 to 2 inches wide, dark-red brown and slightly hot. If
you have never ground dried chilies, use food processor, blender or
coffee grinder. They will live through it and so will you. These are
great peppers to use because you do not have to peel them when they
are dry.
T here are many who claim chili as their invention, but only Texans can truthfully,
historically and by necessity lay claim to originating chili. Immigrants from
the Canary Islands may have brought the knowledge of spices, but by the time
they figured out chili, they were Texans.
~157~
C hili
Big-Time Chili
You know the chilis good when it makes your nose run.
2 onions, chopped
cup oil
5 pounds ground beef
1 (6 ounce) can tomato paste
4 to 6 tablespoons chili powder
1 tablespoon paprika
In roasting pan or kettle, saute onions in oil and brown ground beef.
Mix in all remaining ingredients and 2 teaspoons salt and bring to

boil. Reduce heat and simmer for 3 hours.
Stir several times and add water if needed. Serves 10 to 12.

Slims Tidbit:
Now, ground beef is ok in chili, but most Texans who respect
tha ficial State Dish of tha Great State of Texas ll put
steak in their chili. And, if you think somethin else sides
beef goes in chili, you gotta another think comin.
T he basic ingredients of chili include beef suet or flavored liquid, beef steak or
roast, chilies, cumin, garlic and oregano. Many people stray from the basics
to create some exotic dish that is not even close to chili. To be true to real chili
remember the basics and make a meat dish, not a stew or soup.
~158~
C hili
Original Chili Con Carne
Chili con carne means chili with meat and is the same thing as Chili or in Texas
it is a Bowl of Red.
2 to 3 pounds cubed sirloin or tenderloin

1 (15 ounce) can tomato sauce or 1 (15 ounce) can diced tomatoes
with liquid
2 onions, chopped
cup chili powder
2 teaspoons oregano
Brown sirloin in butter in large skillet. Reduce heat to low and add
1 teaspoon salt and all remaining ingredients.
Simmer covered for about 2 to 3 hours. Stir occasionally and add
to 1 cup water if necessary.
Remove cover, taste for flavor and adjust seasonings if needed. Serves
6 to 8.

C hili booths were common in San Antonio during the late 19th century on
the citys plazas. Here bowls of chile con carne were served by senoritas to the
many customers who gathered around. The earliest description of San Antonios
chile con carne appeared in 1828, when J.C. Clopper observed that Mexican
families frequently had to make do with a small amount of meat which is
generally cut into a kind of hash with nearly as many peppers as there are pieces
of meatthis is all stewed together. By 1893 the dish was so popular that there
was a San Antonio Chili Stand at the Chicago Worlds Fair. Shortly after the
opening of the 20th century the popular chili stands were forced out of business
by strict health regulations and restrictions. With them passed a colorful bit of
San Antonio history.
~159~
C hili
Easy Chili
2 pounds lean groundchuck
1 onion, chopped
1 (1 ounce packages chili seasoning mix
1 (46 ounce) can tomato juice
Cook beef and onion in Dutch oven, stir until meat crumbles, browns
and drain.
Stir in remaining ingredients.
Bring mixture to boil, reduce heat and simmer. Stir occasionally for
about 2 hours. Serves 6 to 8.
Easy Chili C
asserole
1 (40 ounce) can chili
1 (2 ounce) can sliced ripe olives, drained
2 cups ranch-flavored tortilla chips, crushed
In bowl, combine all ingredients. Transfer to sprayed 3-quart

baking dish.
Bake, uncovered, for about 35 minutes or until bubbly. Serves 5 to 6.

~160~
B eef & T ex - M ex
Chicken-Fried
Is a Way of Cookin
Chicken-fried is a way of cooking in Texas and a general all-purpose
word meaning anything pan-fried. Corn-fed beef just isnt dressed until
it steps out of a cast-iron skillet wearing a golden brown coat.
Texans have been serving up larrupin good, chicken-fried entrees since

the days beef suet and chicken fat were the only buddies to the cast-iron
skillet. Choice cuts of beef dont need any decoration, but the less tender
cuts of beef may require blunt-force trauma to tender-em-up some and a
little cream gravy to make em fit for a king.
Chicken-fried batter can even enhance nearly all the farmers market
produce, like okra, yellow squash, zucchini, asparagus and tomatoes, out
of the north-forty garden. It can even doctor-up some catfish from a
ranchers stock tank, frog legs from the cat-tails and just about anything
else you want to throw in the skillet.
Fork-tender meat nestled in a delicate, crispy crust will make a Texan

purr like a boardinghouse cat. Boy, I mean!
Classic Cream Gravy

The Texas trilogy, pan drippins, milk and flour, team up to give entrees
the perfect sidekick, cream gravy. Texans will douse, dunk it and when
its too thin to tighten up, drink it.
Cream gravy is the forgivin guest at every Texas table. It can doctor
up just about any cut of beef, even those hammered out of their minds
to make em tender. If the gravys so thick that it takes three cousins and
a half-dead, step-neighbor to lift it out of the skillet, milk can be added
to thin it til its just right. You cant beat the flavor when pan drippings,
milk and a little flour come together.
Be on the lookout for a desperate Texan wearing sunglasses in a grocery

store. Hell probably be slippin a package of peppered gravy mix in his
grocery basket on the sly. Youll know hes probably all hat and no cattle.
~161~
B eef & T ex - M ex
Editors Choice
Classic Cream Gravy

A lot of Texans think this is a main course.
Bacon drippings
3 tablespoons flour
1 cups milk
The best cream gravy is made in the same skillet used to fry chicken,
steak, pork sausage or bacon. The pan drippings add their own
special seasonings.
If you do not have pan drippings, pour a little bacon grease in skillet,
heat and add flour and teaspoon each of salt and pepper. Stir to mix
well.
Turn heat to high and slowly pour milk into skillet while stirring
constantly until gravy thickens.
When gravy reaches right consistency, pour into bowl and serve with
biscuits, meat or drink it straight from bowl. Serves 4.

Slims Tidbit:
In Texas chili is chili or its a pepper. Chile is just some
French word from New Mexico. There aint any chiles in
Texas, but we got a lot a peppers. You dont have to say chile
peppers, you just say peppers or just say jalapenos (hal a pain yos).
~162~
B eef & T ex - M ex
Editors Choice
Lone Star Chicken-Fried

Steak and Cream Gravy
This is a true Texas original! Cowboys ate these steaks on trail drives and cowboys
and Texans today continue the tradition. Chicken-fried steak is just part of Texas.
2 pounds round steak, tenderized

1 cups flour
Seasoned pepper
cup milk
Oil
Cream gravy:
6 to 8 tablespoons pan drippings
6 tablespoons flour
3 cups milk
Trim tenderized steak and cut into 6 to 8 pieces. Combine flour,

1 teaspoon salt and pepper. Dredge all steak pieces in flour mixture
until lightly coated.
Combine eggs and milk. Dip steak into egg mixture, dredge again in
flour and get plenty of flour pressed into steak.
Heat about inch oil in heavy skillet and fry steak pieces until golden
brown.
To make gravy, move steaks to warm oven. Add flour to drippings in

skillet, stir constantly and cook until flour begins to brown.
Add milk slowly and stir until gravy thickens. Season with
teaspoon salt and teaspoon pepper and serve in bowl or over
steaks and mashed potatoes. Serves 4 to 6.

~163~
B eef & T ex - M ex
Cowpoke Steak and Gravy
1 to 1 pounds tenderized round steak
Oil
1 (1 ounce) envelope onion soup mix
1 (10 ounce) can golden mushroom soup
Cut round steak into serving-size pieces and season with salt and
pepper.
Lightly brown steak pieces in small amount of oil. Transfer steak to

large baking pan. Sprinkle onion soup mix over steak.
In saucepan, combine soup and cup water and heat just enough to
mix well. Pour over steak pieces.
Cover and bake for 1 hour and check to see if more water is needed.
Continue to bake for another 30 minutes. Serves 4 to 5.

T exas produces more cattle with 14.8 million head than any other state in the
U.S.
T exas produces more sheep with 1.7 million head than any other state in the
U.S.
~164~
B eef & T ex - M ex
Texas Calf Fries
A real delicacy around the Fort Worth Stockyards and Texas ranches
3 to 4 pounds calf fries

1 to 2 cans beer
2 to 3 eggs, beaten
2 cups cornmeal
Drop calf fries into very hot water, but not boiling, and leave for 3 to
4 minutes. Remove from water, peel membrane and dry with paper
towel.
Quarter calf fries and season well with salt and pepper.
In large bowl pour 1 can beer and place all calf fries into bowl. Add
more beer if needed to cover calf fries. Soak calf fries for about 30
minutes to 1 hour.
Remove calf fries from beer and dip in beaten eggs. Roll in cornmeal
and pat cornmeal into fries.
In large skillet with hot oil, place calf fries in skillet and brown on all
sides. Drain and serve. Serves 6 to 8.
TIP:Pan-frying is a Texas way of cooking and when it is done correctly

it is not as bad for you as one might think. When fried at 350,
the outside of the meat is seared to seal in the meats juices without
soaking up oil.
~165~
B eef & T ex - M ex
Editors Choice
Homers Dynamite
Marinated Beef Kebabs
You will not believe how good this is and how impressive it looks. It is a real treat!
2 to 2 pounds sirloin steak

Fresh mushrooms
Green, red and yellow bell peppers
Small onions
Cherry tomatoes
Marinade:
1 cup red wine
1 cup oil
cup ketchup
2 teaspoons sugar
1 teaspoon marjoram
1 teaspoon rosemary
Cut meat into 1 to 2-inch pieces and quarter bell peppers.
Mix all ingredients and 1 teaspoon salt for marinade and stir well.
Marinate steak pieces 3 to 4 hours.
Alternate meat, mushrooms, peppers, onions and cherry tomatoes on

skewers.
Cook on charcoal grill, turn on all sides and baste frequently with
remaining marinade. Serves 8.

~166~
B eef & T ex - M ex
Editors Choice
Preacher Pot Roast and Gravy

When the preacher comes for dinner after church on Sunday, this is a regular dish.
4 to 5 round boneless rump roast

Seasoned salt
Seasoned pepper
Garlic powder
6 medium potatoes, peeled, quartered
8 carrots, peeled, quartered
3 onions, peeled, quartered
Gravy:
Set roast in roasting pan and sprinkle liberally with seasoned salt,
seasoned pepper and garlic powder. Add 1 cup water.
Roast for about 3 hours or until it is fork-tender.
Add potatoes, carrots and onions. Cook another 35 to 40 minutes or

until vegetables are tender.
Place roast on platter and arrange potatoes, carrots and onion

around it.
To make gravy, combine cornstarch and cup water and add to juices
left in roasting pan.
Add teaspoon salt and cook on high on stove until gravy thickens,
stirring constantly. Serve with roast. Serves 8.

~167~
B eef & T ex - M ex
Beef-Stuffed Cabbage
pound ground pork
1 cup cooked rice
2 eggs, beaten
1 teaspoon caraway seeds
1 teaspoon prepared minced garlic
to 1 cup prepared seasoned breadcrumbs
1 large head cabbage
2 (15 ounce) cans stewed tomatoes
2 tablespoons cornstarch, optional
In bowl, combine beef, pork, rice, onion, eggs, caraway seeds, garlic,
seasoned salt, 1 teaspoon pepper and breadcrumbs. Use only enough
breadcrumbs to keep meat mixture together, then mix well.
Place cabbage in large saucepan of boiling water and let rest for 5
minutes. Remove cabbage, cool and peel off about 12 outer leaves.
(You may need to cut largest leaves in half.) Trim thickest part of stem
from leaves.
Shred about 1 cup remaining cabbage and place in bottom of sprayed

10 x 15-inch baking dish .
Divide beef-pork mixture into 12 portions, pat into roll and wrap each
portion in cabbage leaf. Fasten with toothpicks if necessary.
Place each roll over shredded cabbage. Mix cornstarch with stewed
tomatoes until it dissolves and pour over cabbage rolls. Bake covered
for 55 minutes. Serves 8 to 10.

~168~
B eef & T ex - M ex
Savory Meat Loaf
2 eggs
2 tablespoons dried minced onion
cup prepared seasoned breadcrumbs
Preheat oven to 350. In large bowl, combine ground beef, eggs,

minced onion, seasoned salt, teaspoon pepper, garlic, breadcrumbs,
Worcestershire and tomato sauce.
Shape into loaf and place in shallow baking pan. Bake uncovered for
45 to 50 minutes. Serves 4 to 6.
Black-Eyed

P Fea iesta Supper
1 onion, chopped
1 tablespoon oil
2 (15 ounce) cans black-eyed peas, drained
2 (10 ounce) cans fiesta nacho cheese soup
8 to 10 corn tortillas, cut in eighths
1 (8 ounce) package shredded Mexican 4-cheese blend cheese
Preheat oven to 350. In large skillet, brown beef, onion and garlic in
oil and drain. Add peas, tomatoes, green chilies and soups and mix
well. In sprayed 9 x 13-inch baking dish, layer beef-vegetable mixture
and tortillas twice.
Top with half cheese and bake for 30 minutes. Remove from oven,
sprinkle remaining cheese over top and return to oven just until
cheese melts. Serves 4 to 6.
~169~
B eef & T ex - M ex
Editors Choice
Texas Corny Dogs

Heres a great recipe for homemade corny dogs.
1 cup flour
1 cup yellow cornmeal
cup sugar
2 eggs
cup milk
cup oil
1 (10 count) beef wieners
10 ice cream sticks
Oil
Mix flour, cornmeal, sugar, baking powder teaspoon salt, eggs, milk
and cup oil in deep bowl and blend well.
Put each wiener on ice cream stick. Dip into batter; then drop into
deep fryer and cook until golden brown. Remove from fryer and
drain. Serves 4 to 5.

T he first corny dog was made by Neil Fletcher in his kitchen in the 1940s.
The corny dog was served at the State Fair of Texas and it became a popular
mealtime treat nationwide.
~170~
B eef & T ex - M ex
Beef Jerky
Making beef jerky is a little like making barbecue sauce because you really doctor up
the recipe every time you make it. This is a good basic one and you can take it from
here.

1 cup soy sauce
4 to 5 tablespoons lemon pepper
4 to 5 pounds flank steak
Pour Worcestershire, soy sauce and garlic in large glass baking dish and
put flank steak in it. Marinate meat for 2 to 3 hours.
Remove steak from dish and put on cutting board. Season meat
liberally with lemon pepper and lightly with salt. Press seasonings
into meat.
Slice steak with grain in long, thin strips about 5 x 1 x inch. Move
meat around so that seasonings get on all sides.
Marinate for a while or place strips of meat on baking sheets right

away, but do not overlap strips.
Cook in oven at 175 for about 6 to 8 hours. Leave the oven door
slightly open to circulate air. Yield: About 2 quarts.
Optional Beef Jerky Ingredients:

Freshly ground black pepper
Ground chiles Colorado (dried New Mexico Reds)
Ground chipotle chiles
Seasoned pepper
Garlic pepper
Chili powder
Dried onion flakes
Teriyaki sauce
Hot sauce
~171~
B eef & T ex - M ex
Texas Fajitas
(Fah-HEE-tas) One of the basic food groups in Texas
Fajitas are original to Texas and probably have their roots in the Texas
cattle drives. Traditionally, fajitas are strips of skirt steak, marinated,
grilled and cut in strips about 4 inches long and inch wide. These are
served with flour tortillas and a variety of vegetables. Fajitas are amazing
not only for their flavor, but also because such an inexpensive cut of beef
is so delicious. Fajitas are known and served all over the world.
Texas Beef Fajitas

Marinade:
1 cup prepared salsa or fresh salsa (page 15)
1 cup bottled Italian dressing
2 tablespoons chopped green onions
2 pounds skirt steak
Flour tortillas
Filling for Fajitas:
Prepared salsa or fresh salsa (page 15)
Guacamole (page 35)
Grilled onions
Grilled bell peppers
Chopped tomatoes
Shredded cheese
Sour cream
Mix all marinade ingredients and 1 teaspoon pepper in large bowl.
Slice skirt steak into inch wide strips and marinate for several hours.
Grill or pan-fry skirt steak and put on tortillas with selected
accompaniments. Serves 6 to 8.
~172~
B eef & T ex - M ex
Quick and Easy Fajitas
You dont have to get fancy or complicated with fajitas. Just the basics work
very nicely.
1 to 2 pounds skirt or flank steak

4 limes
1 tablespoon minced, fresh garlic or 1 teaspoon garlic powder
Oil
Trim fat from steak and place in bowl.
Mix limes, garlic and 1 teaspoon pepper and pour over steak.
Marinate about 6 to 8 hours.
Remove steak and discard marinade. Slice steak in thin slices about 4
inches long and inch wide. Cook in heavy skillet with a little oil.
Serve with flour tortillas. Serves 6 to 8.

Slims Tidbit:
Have ya ever noticed how Murka (Lyndon Johnsons America) gits
hold a somethin good and just forgets who hatched it. Well,
Texans hatched these faheeta thangs, but not cause they wanted
some ol tough piece a meat. Texans have a histry a makin do with
what they got no matter how pore it is. Reminds me a when we as so
pore, Sunday supper was fried water. Now, Texans make something
good out of something cheap like skirt steak and now faheetas cost as
much as a regler steak and theyre on ever menu in tha country, not just
Meskun food places. Well, just cut off my legs and call me Shorty!
~173~
B eef & T ex - M ex
Beef Burritos
A flour tortilla and some refried beans make this a nice little sandwich Texas-style.
1 pound ground beef

2 onions, chopped
4 to 6 flour tortillas, warmed
1 tomato, chopped
Salsa
In heavy skillet brown ground beef with 1 teaspoon salt and

chili powder.
Drain grease, add onions and cook until onions are translucent.
In saucepan, heat refried beans. Spread several tablespoons refried

beans on warmed, flour tortilla.
Add ground beef, cheese and tomato and roll up like an envelope,
folding up 2 ends and rolling. Serve with salsa. Serves 4 to 6.

T he oldest family-owned Mexican restaurant chain in the U.S. is El Fenix.
Mike Martinez Sr. started his restaurant in 1918 in Dallas and changed
its name to El Fenix in 1922 when he began serving all Mexican dishes. He
was responsible for developing the combination plates now seen in all Mexican
restaurants nationwide.
~174~
B eef & T ex - M ex
Soft Beef Tacos
1 (14 ounce) can kidney beans
1 large onion, chopped, divided
14 to 16 corn tortillas
3 large tomatoes, chopped
1 tablespoon minced cilantro
Brown ground beef, add chili powder and 1 tablespoon salt and cook
for about 5 minutes.
Put several tablespoons of meat, several tablespoons of beans and

1 teaspoon onion in middle of each tortilla, roll up and place side by
side in sprayed 10 x 15-inch baking dish.
Combine tomatoes, remaining onion, and cilantro and sprinkle evenly

over rolled tortillas.
Spread cheese over top of tomatoes and bake for 10 to 15 minutes or

until cheese melts.
Serve hot with chips. Serves 6 to 8.

T he first commercially packaged chili powder and canned chilies were
produced by William Gebhardt of New Braunfels. In 1896 Gebhardt
opened a factory in San Antonio to supply the demand.
~175~
B eef & T ex - M ex
Taco Pie
2 jalapeno peppers, seeded, chopped
Oil
1 (15 ounce) can Mexican stewed tomatoes
1 (8 ounce) package shredded sharp cheddar cheese
1 (6 ounce) package corn muffin mix
1 egg
cup milk
In large skillet, brown ground beef, bell pepper and jalapeno peppers
in oil and drain. Add teaspoon salt, tomatoes, 1 cup water, chili
powder and garlic. Cook on medium heat for about 10 to15 minutes
or until most of liquid cooks out, but not dry.
Pour into sprayed 9 x 13-inch glass baking dish. Sprinkle cheese

on top.
Combine corn muffin mix, egg and milk and beat well. Pour over top
of cheese.
Bake for 25 minutes or until corn muffin mix is light brown.
Remove from oven and allow to set about 10 minutes before serving.
Serves 4 to 6.
TIP:This may be made ahead of time. Mix all ingredients except corn
muffin mix and mix corn muffin mix just before cooking.

~176~
B eef & T ex - M ex
Traditional Beef Enchiladas
10 corn tortillas
Oil
2 (10 ounce) cans enchilada sauce
In skillet, brown beef and onion together and drain. Add tomato
sauce, garlic, chili powder, cumin and 1 teaspoon salt and heat mixture
thoroughly.
With oil in large skillet, soften each tortilla and place on wax paper.
Spoon about 3 heaping tablespoons of beef-onion mixture and 2
tablespoons cheese on each tortilla.
Roll up and place each tortilla seam side down in sprayed 9 x 13-inch
baking dish.
Add any remaining beef-onion mixture to enchilada sauce and pour

over enchiladas in baking dish.
Sprinkle remaining shredded cheese and bake for 20 to 25 minutes.

Serves 6 to 8.

~177~
B eef & T ex - M ex
Beef-Enchilada Casserole
1 pounds ground beef
1 (1 ounce) package taco seasoning mix
Oil
8 flour or corn tortillas
1 cup sour cream
Sprinkle salt and pepper over beef, brown in large skillet and
drain well.
Add taco seasoning mix and 1 cups water to beef and simmer
5 minutes.
In another skillet, heat a small amount of oil until hot. Cook tortillas,
one at a time, until soft and limp, about 5 to 10 seconds on each side.
Drain on paper towels.
Spoon cup meat mixture into center of tortilla.
Sprinkle with a little cheddar cheese, roll up and place seam side down
into sprayed 9 x 13-inch baking dish.
After filling all tortillas, add enchilada sauce and green chilies to
remaining meat mixture. Spoon over tortillas.
Cover and bake for about 30 minutes.
Uncover, spread sour cream over tortillas and sprinkle Monterey Jack
cheese over top. Return to oven and cook for about 5 to 10 minutes
or until cheese melts. Serves 6 to 8.
~178~
B eef & T ex - M ex
Green Enchiladas
1 onion, chopped
3 cups shredded longhorn cheese
cup evaporated milk
1 (2 ounce) jar chopped pimentos
10 to 12 (8 ounce) corn tortillas
Oil
In skillet, brown beef and onion. Add 1 teaspoon salt, cumin and
garlic, then add longhorn cheese.
In saucepan, combine soup, milk, green chilies, pimentos and cheddar

cheese and heat until cheese melts.
In second skillet, heat a little oil and fry tortillas only enough to
soften.
Roll equal amount of meat mixture into each softened tortilla until all
meat is used.
Place seam side down in sprayed 9 x 13-inch baking dish. Pour

cheese-milk sauce over tortillas.
Bake for 30 to 35 minutes or until hot and bubbly. Serves 6 to 8.

~179~
B eef & T ex - M ex
Texas Tamale Pie
1 (15 ounce) can pinto beans
1 (6 ounce) package cornbread mix
In skillet with a little oil, brown beef and onion. Add tomatoes,
tomatoes and green chilies and simmer for about 15 minutes.
Place 3 to 4 tablespoons beans on small plate and mash with fork to

thicken beef-tomato mixture slightly. To the beef-tomato mixture, add
beans, corn and mashed beans.
Spoon into sprayed 9 x 13-inch glass baking dish.
Mix cornbread mix according to package directions and add

extra 2 tablespoons milk for thinner batter. Spoon on top of
beef-bean mixture.

T amale-vendors were on the squares and street corners of lots of cities and towns
in Texas from the turn of the century to about the 1970s and the 1980s.
~180~
B eef & T ex - M ex
Tamale Loaf
3 eggs, beaten
cup milk
1 cup cornmeal
1 large onion, finely chopped
In large bowl, combine eggs, milk, cornmeal and melted butter, stir
well and set aside.
Brown onion, garlic and ground beef in large skillet. Add tomatoes,
tomatoes and green chilies, corn, chili powder and 1 to 2 teaspoons
salt and cook on medium heat for about 10 minutes.
Pour into egg-cornmeal mixture and mix well. Pour into sprayed

2- to 3-quart baking dish. Cover and bake for 1 hour. Serves 6 to 8.
Beef Tacos
2 pounds ground round steak
cup minced onion
2 jalapenos, seeded, chopped
24 taco shells
Shredded lettuce
Finely chopped ripe tomato
Shredded longhorn cheese
Brown meat, add all ingredients except taco shells, lettuce, tomato and
cheese. Fill taco shells as desired. Serves 6 to 8.
~181~
B eef & T ex - M ex
Texas-Style Chili Rellenos
These are mild chili peppers stuffed with meat.

Oil
1 onion, minced
2 tablespoons ground coriander
8 to 10 New Mexico green or red chile peppers
1 cups flour
cup cornmeal
2 eggs
1 cup milk
In heavy skillet brown ground beef with a little oil. Add onion and
cook until it is translucent.
Drain excess fat and add cup water, teaspoon pepper, 1 teaspoon
salt, coriander and cloves. Stir well, simmer for about 1 hour or until
most of liquid thickens and stir occasionally. Set aside.
Place chile peppers on baking sheet and place under broiler in oven.
Roast peppers until the skins blacken. Remove from oven, turn
peppers and roast under broiler until all sides are charred.
Remove from oven, cool and remove outer skins of peppers. Stuff
peppers with meat mixture.
In medium bowl mix flour, cornmeal, baking powder and pinch of

salt. Beat eggs and add to flour mixture. Pour in milk and stir well.
Wrap stuffed peppers in dough and drop into hot oil of deep fryer.
Fry until golden brown, drain and serve immediately with salsa.
Serves 4 to 6.

~182~
B eef & T ex - M ex
Chile Rellenos Bake
1 small onion, chopped
2 (4 ounce) cans green chilies, divided
1 (8 ounce) package shredded Mexican 4-cheese blend, divided
1 cups milk
2 tablespoons flour
4 eggs, beaten
In skillet, cook ground beef and onion, drain and add teaspoon salt
Spread 1 can green chilies in sprayed 9 x 13-inch baking dish. Top

with half cheese and then all meat mixture.
Place second can green chilies over meat and add remaining cheese.
Combine about 3 tablespoons milk with flour and mix well. Pour in
remaining milk, teaspoon salt and beaten eggs and mix well.
Pour egg mixture over casserole and bake for 45 to 50 minutes or until
knife inserted in center comes out clean. Cut into squares to serve.
Serves 4 to 6.

T he oldest Spanish fort and mission in the U.S. was built in Texas in 1721 and
named Presidio La Bahia and Esperitu Santo Mission.
~183~
B eef & T ex - M ex
Chiles Rellenos Mamacita
1 (7 ounce) can whole green chilies
1 (8 ounce) package shredded cheddar-colby cheese
2 cups milk
4 eggs, beaten
1 cup baking mix
Preheat oven to 325. Split chilies, rinse, remove seeds and dry chilies.
Place in sprayed 7 x 11-inch baking dish.
Sprinkle both cheeses on top of chilies. Combine, milk, beaten eggs,

baking mix, seasoned salt and pepper and mix well. Pour over cheeses,
but do not stir.
Bake for 55 minutes or until center is set. Serves 4 to 6.
Beef Flautas

2 to 3 cups shredded beef brisket
1 tablespoon snipped cilantro
2 teaspoons cumin
1 onion, chopped
Canola oil
Corn tortillas
Season shredded brisket with chili powder, cilantro, cumin and salt
and stir. Mix onion and garlic with beef. Place several tablespoons
shredded brisket in corn tortilla and fold up like envelope and secure
with toothpick.
Heat oil in deep saucepan and carefully drop flauta into oil. Fry until
crispy, remove from oil and drain. Serve hot. Serves 4 to 5.
~184~
B eef & T ex - M ex
Mexican-Beef Casserole
Tortilla Chips
Oil
1 onion, chopped
1 bell pepper, chopped
1 (15 ounce ) can ranch-style pinto beans with juice
cup salsa
1 (1 ounce) package dry onion soup mix
teaspoon ground coriander
In sprayed 9 x 13-inch baking dish, place about 40 chips on bottom of

dish. Crush slightly with your hands.
Place oil in skillet and brown meat, onion and bell pepper.
Add tomatoes, beans, salsa, onion soup mix, salt, chili powder,
teaspoon pepper, garlic powder and coriander and mix well.
Heat and simmer 3 to 4 minutes.
Spoon over chips in baking dish and cover with cheese.
Cover baking dish with foil and bake for 35 minutes. Serves 6 to 8.

~185~
C hicken & T ex - M ex
Editors Choice
Homers Best
Marinated Smoked Chicken
This is smoked chicken at its best!
3 chickens, cut in half
Seasoned pepper
2 dashes hot sauce
teaspoon garlic salt
1 (12 ounce) can lemon-lime carbonated soda
Sprinkle chicken with seasoned pepper and leave at room temperature
for 1 hour.
Melt butter with Worcestershire, hot sauce, lemon juice and garlic salt
and add lemon-lime carbonated soda.
Cook chickens in smoker with charcoal and mesquite-wood fire. Turn
often and baste with butter-lemon mixture several times.
When chicken is done (about 60 minutes) baste once more to keep
chicken moist. Serves 8 to 10.

T he Authorized Texas Ranger Cookbook is filled with recipes from Texas
Rangers, past and present. If you cannot visit the Texas Ranger museum in
Waco, this cookbook is the next best thing. There are captivating photos of Texas
Ranger campsites, Davy Crocketts rifle, Bonnie Parkers shot gun, famous Rangers
on horseback, Chief Quannah Parker and exciting Wild West tales from days of
the Old West to the last days of Bonnie and Clyde.
~186~
Beer-in-the-Rear Chicken
Straight from The Authorized Texas Ranger Cookbook by Cheryl and Johnny Harris,
this recipe captures the spirit and imagination of retired Texas Ranger, Bill Gunn.
1 whole frying chicken

Olive oil
Rosemary
Thyme
Onion flakes
Garlic flakes
Onion, apple or celery slices
Light beer
Buy a whole frying-size chicken. This will work equally well on the
BBQ pit or in the kitchen oven . You can prepare the chicken to suit
individual tastes. You are limited only by your imagination.
Some suggestions are to rub the chicken with olive oil and sprinkle
with rosemary and thyme, or sprinkle with onion flakes and garlic
flakes (inside and out). Place slice of onion, apple or celery in cavity
of chicken.
After preparing chicken open a can of light beer (removing tab and
opening one or two additional holes) and insert can of beer upright
into cavity of the chicken and place upright in shallow pan in oven at
325 for 2 hours or until done.
If barbecuing place chicken upright on grill (after placing beer can in
cavity). Baste with sauce about 30 minutes before done. Serves 4.
In Cheryls notes about the recipe, she writes: Dont cook just one
there wont be enough to go around! When Bill Gunn first introduced us to
this recipe, we had our doubts. We could not imagine it was so easy and sooo
good. Before we had a chance to try it out, a friend, Bob Weber, asked us over
to eat one night.
On the pit along with the beef he was cooking were whole chickens which
were standing upright on beer cans. They were ready to come off the grill
before the beef. He had slit the skins and put seeded quarters of jalapenos
between the skin and meat. Then he had rubbed dry Hidden Valley dressing
mix all over the chicken for seasoning and set each chicken on a can of beer on
the pit. It was some of the best chicken we have ever eaten.
~187~
Texas-Pecan Chicken
1 cup buttermilk
1 egg, beaten
1 cup flour
1 cup very finely grated pecans and cup chopped pecans
2 tablespoons sesame seeds
2 teaspoons paprika
6 to 8 boneless, skinless, chicken breast halves
cup ( stick) butter
In shallow bowl, combine buttermilk and egg. In larger shallow bowl,

combine flour, grated pecans, sesame seeds, paprika, 1 teaspoon salt
Dip chicken breasts in egg-milk mixture, then coat well in flour-pecan

mixture.
Melt butter in sprayed 9 x 13-inch baking pan and place breaded

chicken in pan. Sprinkle chopped pecans over chicken breasts.
Bake for 30 to 35 minutes or until flour mixture is light brown.

Serves 6 to 8.
TIP: T
o make buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or

T he largest spur manufacturer in the U.S. is located in Bandera, the Cowboy
Capital of the World.
~188~
Tortilla-Chip Chicken
4 to 5 boneless, skinless chicken breast halves
1 (10 ounce) package tortilla chips, divided
1 onion, chopped
1 (16 ounce) package cubed Velveeta cheese
In large saucepan, boil chicken breasts in water about 30 minutes or

until chicken is tender. Cool, cut into small bite-sized pieces and set
aside.
Place half chips in sprayed 9 x 13-inch baking dish. Crush a little with
your hand.
In large saucepan, combine onion, celery, chicken soup, tomatoes and

green chilies, and Velveeta cheese. On medium heat, stir until cheese
melts. Add chicken pieces and pour over chips.
Crush remaining chips in plastic bag with rolling pin. Sprinkle over
chicken-cheese mixture.
Bake for about 35 minutes or until bubbly around edges. Serves

6 to 8.

T he Lady Bird Johnson Wildflower Center was established in 1982 for research
and preservation of native Texas plants and has more than 180 acres of
wildflowers.
~189~
Three Cheers for Chicken
6 to 8 boneless, skinless chicken breasts halves
1 onion, chopped
bell pepper, chopped
1 (2 ounce) jar chopped pimento
1 cup uncooked rice
1 (10 ounce) can cream of celery soup
1 (8 ounce) can sliced water chestnuts
Salt and pepper chicken and place in large 11 x 15-inch glass

baking dish.
Melt butter and add onion, bell pepper, pimentos, rice, soups, 2 soup
cans water and water chestnuts and pour over chicken breasts. Bake
for 15 minutes.
Turn oven to 325 and cook 55 minutes more.
Add cheese, return to oven for the last 5 minutes. Serves 6 to 8.

M ore bird species can be found in the Big Bend National Park than in any
other national park in the U.S. More than half of all bird species in the U.S.
are in the park.
~190~
Texas Chicken Fajitas
Flour tortillas
Marinade:
1 cup salsa
1 cup bottled Italian dressing
2 tablespoons chopped green onions
Filling for Fajitas:

Salsa
Guacamole
Grilled onions
Grilled bell peppers
Chopped tomatoes
Shredded cheese
Sour cream
Combine all marinade ingredients and 1 teaspoon pepper. Mix well.
Remove any fat from meat, wipe dry with paper towels and place meat
in shallow baking dish.
Pour marinade over meat and marinate overnight or at least 6 hours in

refrigerator.
Drain liquid and cook over hot charcoal.
Cut meat diagonally. Place a few strips meat on warmed, flour tortilla,
select fillings and roll-up to eat. Serves 4 to 6.

~191~
Oven-Fried Chicken
1 medium fryer chicken, cut into serving pieces
1 (1 ounce) envelope ranch buttermilk salad dressing mix
1 cup buttermilk
cup mayonnaise
2 to 3 cups crushed corn flakes
Preheat oven to 350. Pat chicken pieces dry and place on paper
towels.
In shallow bowl, combine ranch dressing mix, buttermilk and

mayonnaise and mix well.
Dip chicken pieces in dressing and cover well. Roll each piece in corn
flakes and coat all sides well.
Arrange pieces so they do not touch in sprayed 9 x 13-inch baking

dish. Bake for 1 hour. If chicken pieces are not brown, cook another
15 minutes. Serves 6 to 8.
Sunday-Chicken
C asserole
5 boneless, skinless chicken breast halves, cooked, cubed
2 (8 ounce) cartons sour cream
1 (7 ounce) package uncooked, ready-cut spaghetti
2 (10 ounce) cans cream of chicken soup
1 (4 ounce) can mushrooms, drained
1 (8 ounce) package fresh, grated parmesan cheese
Preheat oven to 325. Combine chicken, sour cream, spaghetti,

chicken soup, mushrooms, butter and teaspoon pepper.
Pour into sprayed 9 x 13-inch baking dish. Sprinkle cheese on top.

Bake, covered, for 50 minutes. Serves 6 to 8.
~192~
South-of-the-Border Chicken
1 teaspoon cilantro
3 tablespoons dehydrated onion
2 teaspoons cumin
Tortilla chips, crushed
Pound chicken breasts flat. In bowl, mix cheese, chilies, cilantro and
onion.
Place 2 to 3 tablespoons cheese mixture on each chicken breast, roll up

and place seam side down in large, sprayed casserole.
In saucepan, melt butter, add cumin and chili powder and spoon over
chicken.
Bake covered for 45 minutes. Uncover and top with crushed chips.
Return to oven and bake for an additional 10 to 15 minutes. Serves
4 to 6.

T exas is the largest producer of upland cotton in the U.S.
T exas is the largest producer of grain sorghum in the U.S.
~193~
Chicken-Taco Bake
12 tortillas
Oil
1 onion, chopped
2 cups tomato juice
1 (8 ounce) carton whipping cream
5 chicken breasts, boiled, cut into bite-size pieces
Quarter tortillas and fry until crisp. Drain and set aside.
Saute onion in butter; add tomato juice, teaspoon salt, teaspoon

pepper and green chilies. Simmer for 30 minutes.
Add cheese, cream and chicken; heat until cheese melts.
Alternate layers of chicken-cheese mixture and tortillas in sprayed

9 x 13-inch baking dish.
Allow to set for 2 to 3 hours. Bake at 350 for 30 to 35 minutes.

Serves 6 to 8.

T he worlds largest equine registry is at the American Quarter Horse
Headquarters in Amarillo.
~194~
Cilantro Chicken
2 teaspoons seasoned pepper, divided
2 teaspoons cilantro
1 teaspoon cumin
2 cups cracker crumbs
Oil
cup flour
teaspoon cumin
1 teaspoon cilantro
2 cups milk
cup dry white wine
Mix seasoned salt, 1 teaspoon seasoned pepper, cilantro and cumin.

Sprinkle over chicken breasts and dip in cracker crumbs.
Pour a little oil in large skillet and brown chicken. Transfer to sprayed
10 x 15-inch baking dish.
In saucepan, melt butter, blend in flour, teaspoon salt, 1 teaspoon

seasoned pepper, cumin and cilantro. Add milk, stirring constantly,
and cook until it thickens.
Remove from heat, stir in wine and pour sauce over chicken. Bake for
45 minutes.
Remove from oven and sprinkle cheese on top of each piece of

chicken. Return to oven for 5 minutes. Serves 8.

~195~
King Ranch Chicken
The King Ranch is the largest ranch in the U.S. and was established in 1853 from a
Spanish land grant. Today the ranch covers more than 800,000 acres in South Texas
with additional holdings in Brazil and 3 states in the U.S.
8 (8 inch) corn tortillas, divided

Chicken broth
1 onion, chopped
3 to 4 pound fryer, cooked, boned, diced
1 (12 ounce) package shredded cheese
In sprayed 10 x 15-inch baking pan, layer half tortillas dipped in hot

chicken broth just long enough to soften.
In skillet with butter, saute onion and bell pepper. Stir in soups, chili
powder and diced chicken.
Pour layer of half soup-chicken mixture over tortillas and half cheese.
Repeat layers and pour tomatoes and green chilies over casserole.
Bake for 40 to 45 minutes or until hot and bubbly. Serves 6 to 8.

T he Amon Carter Museum of Western Art in Fort Worth is the finest collection
and most complete group of works by Frederic Remington and Charles M.
Russell.
~196~
Fiesta Chicken
2 cups finely crushed cheese crackers
5 to 6 boneless, skinless, chicken breast halves, flattened
1 teaspoon dry chicken bouillon
Melt butter in large baking dish and set aside.
Combine cracker crumbs and taco mix. Dredge chicken in crumb
mixture and pat mixture well to use all cracker crumbs.
Place chicken breasts in baking dish with melted butter.
In saucepan, take out several tablespoons melted butter and place in
saucepan. Add onion and saute.
Turn heat off, add chicken bouillon and stir. Add whipping cream,
cheese and chopped green chilies and mix well. Pour over chicken in
baking dish.
Bake uncovered for 55 minutes. Serves 4 to 6.
T

he XIT Ranch, located in West Texas, was the largest fenced ranch in the
world with more than 1,500 miles of fence. There were more than 150,000
head of cattle, 100 dams, 325 windmills and 94 pastures.
The largest private herd of registered Texas Longhorns in the world can be found
on the YO Ranch in the Kerrville, Texas area. The Texas Longhorn is the Official
Large Mammal of the State of Texas.
~197~
Editors Choice
Chicken-Fried Chicken
and Cream Gravy
1 medium fryer chicken, cut up
2 eggs, beaten
2 tablespoons milk
Flour
Oil or shortening
Gravy:
3 tablespoons flour
1 to 1 cups milk
Sprinkle salt and pepper over each piece of chicken. Add milk to
beaten eggs and dip chicken into egg mixture. Roll in flour and coat
chicken well.
Heat about inch oil or shortening in heavy skillet and brown

chicken on both sides. Lower heat and cook until tender, about 25
minutes.
For gravy, remove chicken from skillet and add 3 tablespoons flour and
teaspoon each of salt and pepper.
Turn burner to high heat and add milk, stirring constantly, until gravy
thickens. Serves 4 to 5.
T

he southern part of the Texas coastline is one of the premier bird-watching
areas in the U.S. Padre Island is a key stopping point for migratory species
traveling from Canada and Central America and is the northern boundary for
some Central American species.
~198~
Jazzy Chicken and Dressing
1 (8 ounce) package stuffing
3 cups diced, cooked chicken
1 (15 ounce) can golden hominy, drained
cup chopped red bell pepper
2 tablespoons dried parsley flakes
1(8 ounce) package shredder Monterey Jack cheese
In large mixing bowl, combine cup water, teaspoon salt and all
ingredients except cheese.
Mix well and pour into sprayed 9 x 13-inch baking dish and cover
with foil. Bake for 35 minutes.
Uncover and sprinkle with cheese. Bake for an additional 5 minutes.

Serves 6 to 8.

T he Aransas National Wildlife Refuge is the only place in the U.S. where more
than half of the U.S. population of the near-extinct whooping crane spends
winters. The whooping crane is the largest bird in America with a wing span of
more than 7 feet and a height of 5 feet.
~199~
Mild Chicken Pepe
1 cup milk
1 onion, chopped
5 to 6 boneless, skinless chicken breasts, cooked
1 (10 ounce) package corn tortillas or chips
Combine soups, milk, taco seasoning, onion, celery salt and green
chilies.
Cut chicken breasts in bite-size pieces. Combine cheeses.
In sprayed 9 x 13-inch glass baking dish, layer the following twice:

chips, chicken, soup mixture and cheese.
Bake uncovered for 1 hour. Serves 6 to 8.

T he Brazoria National Wildlife Refuge covers more than 43,000 acres
of coastal Texas and protects coastal wetlands for migratory birds and
other wildlife.
~200~
Gourmet Chicken
2 medium skinless chickens, quartered
Flour
Oil
1 (16 ounce) can sliced pineapple with juice
1 cup sugar
cup vinegar
1 tablespoon soy sauce
teaspoon ground ginger
2 chicken bouillon cubes
2 bell peppers, cut in strips
Cooked rice
Wash chicken and pat dry with paper towel.
Coat chicken with a little salt and pepper and flour. Brown chicken
quarters in oil and place in large shallow roasting pan.
To make sauce, drain pineapple syrup into 2-cup measure. Add water
(or orange juice) to make 1 cups.
In medium saucepan, combine sugar, cornstarch, pineapple syrup,

vinegar, soy sauce, ginger, bouillon cubes and lemon juice and bring to
boil.
Stir constantly for about 2 minutes or until sauce thickens and

becomes clear. Pour over browned chicken.
Bake covered for about 40 minutes.
Place pineapple slices and bell pepper on top of chicken and bake for
10 to 15 minutes longer. Serve on fluffy white rice. Serves 8.
~201~
Barbecued Chicken
1 (2 pound) fryer, quartered
cup ketchup
cup butter ( stick), melted
2 tablespoons sugar
cup lemon juice
cup white vinegar
Several dashes hot pepper sauce, optional
Preheat oven to 325. Sprinkle chicken quarters with salt and pepper
and brown in skillet. Place in large sprayed baking pan.
Combine ketchup, butter, sugar, mustard, garlic, lemon juice, vinegar

Worcestershire and hot pepper sauce. Pour over chicken. Cover and
bake for 50 minutes. Serves 4.
Favorite Chicken

8 boneless, skinless chicken breast halves
1 (8 ounce) bottle Catalina dressing
1 (1 ounce) envelope dry onion soup mix
1 (8 ounce) jar apricot preserves
1 tablespoon lime juice
Cooked rice
Preheat oven to 325. Place chicken breasts in sprayed 9 x 13-inch

baking dish.
In saucepan, combine Catalina dressing, soup mix, apricot preserves

and lime juice. Heat just enough to mix.
Pour over chicken breasts and bake covered for 1 hour 10 minutes.
Serve over hot rice. Serves 8.
~202~
Fried Chicken Livers
1 pound chicken livers, washed, dried
2 tablespoons buttermilk
2 eggs, beaten
Flour
Oil
Season chicken livers with pepper. Add buttermilk to beaten eggs and
dip livers into egg mixture. Roll in flour and coat livers well.
Heat about inch oil in heavy skillet and brown livers on both sides.
Lower heat and cook until tender, about 15 to 20 minutes.
Remove from skillet, drain on paper towels, sprinkle salt and pepper
again and serve immediately. Serves 4.
TIP:To make buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or
Easy-Oven C
hicken
One step does all!
1 cup uncooked rice
1 (1 ounce) package dry onion soup mix
6 boneless, skinless chicken breast halves
Preheat oven to 325. Melt butter in 9 x 13-inch glass baking dish.
Add cup water and all remaining ingredients, except chicken.
Lay chicken breasts on rice and liquid mixture and cover with foil.
Bake for 1 hour 10 minutes. Serves 6.
~203~
Sour Cream
Chicken Enchiladas
1 onion, chopped
2 teaspoons chili powder, divided
1 (16 ounce) carton sour cream, divided
10 to 12 flour tortillas
cup flour
1 (12 ounce) package shredded Monterey Jack cheese, divided
In saucepan, cook chicken in enough water to cover chicken, drain

and reserve 1 cups broth. Allow chicken to cool and chop into
small pieces.
Saute onion in butter, add chicken, green chilies, cheddar cheese,

1 teaspoon chili powder and 1 cup sour cream and mix well.
Microwave tortillas on high for about 1 minute or until softened.
Spoon chicken-cheese mixture onto tortillas and roll up to enclose

filling.
Place seam-side down in sprayed 10 x 15-inch baking pan.
In saucepan, combine flour and melted butter, mix well and add
reserved broth; cook stirring constantly until thick and bubbly.
Fold in one-half Monterey Jack cheese, remaining sour cream and

remaining chili powder; spoon over enchiladas.
Bake at 350 for 30 minutes. Remove from oven and sprinkle with
remaining Monterey Jack cheese. Serves 8 to 10.
~204~
Editors Choice
Creamy Turkey Enchiladas

This is great for leftover turkey after the holidays.
3 fresh green onions, chopped
3 cups finely diced turkey breasts or chicken
8 (8 inch) flour tortillas
2 (8 ounce) cartons whipping cream
In large skillet, add butter and saute onions. Add garlic powder,
seasoned salt and green chilies.
Stir in cream cheese, heat and stir until cream cheese melts. Add diced
turkey.
Lay out 8 tortillas and spoon about 3 heaping tablespoons turkey

mixture on each tortilla. (Use all turkey mixture.)
Roll up tortillas and place seam side down in lightly sprayed

10 x 15-inch baking pan. Pour whipping cream over enchiladas and
sprinkle cheese over top.
Bake uncovered for 30 to 35 minutes. (Do not let cheese brown.)

Serve with large spatula so enchiladas do not break up. Serves 6 to 8.

~205~
Jalapeno Turkey
2 small onions, chopped
1 (10 ounce) package frozen chopped spinach, cooked, drained
5 jalapenos peppers or 1 (7 ounce) can chopped green chilies
2 (10 ounce) cans chicken soup
1 (13 ounce) package tortilla chips, slightly crushed
4 cups diced turkey breasts or chicken
Preheat oven to 350. In skillet, saute onion in butter. Blend in

spinach, peppers, sour cream, soups and teaspoon salt.
In sprayed 10 x 15-inch baking dish or 2 (9 x 9-inch) dishes, alternate

tortillas, turkey, spinach mixture and cheese. Repeat layers with cheese
on top. Bake for 35 minutes. Serves 8 to 10.
Turkey Jerky

Turkey breasts, cooked
Salt or seasoned salt
Preheat oven to 175. Slice turkey breasts across the grain in very thin
slices about inch thick.
Place on baking sheet and sprinkle both sides lightly with salt and a lot
of freshly ground black pepper.
Cook in oven until turkey gets to the right consistency. It should be

very dense, dark brown, but not burned. (The time is different with
the size of pieces. Beef jerky takes 6 to 8 hours or more, but turkey
jerky usually takes less time. Adjust times according to taste.)
~206~
P orkin P igs
Ranch Pork Chops
6 to 8 boneless pork chops
2 tablespoons oil
1 cup chili sauce
cup plum jelly
(1 ounce) envelope ranch dressing mix
In skillet, brown pork chops in oil and place in sprayed 9 x 13-inch

baking pan.
In same skillet, combine chili sauce, tomatoes, chilies, jelly, dressing

mix, green onions and garlic.
Bring mixture to boil and simmer 5 minutes. Pour over pork chops
and bake for 55 minutes. Serves 6 to 8.
Yee-Ha Pork

C hops
4 ( inch) boneless pork loin chops
1 tablespoon oil
Salsa
Rub taco seasoning over pork chops. In skillet, brown pork chops in
oil over medium heat.
Add 2 tablespoons water, turn heat to low and simmer pork chops
about 40 minutes. (Check to see if water should be added.) Spoon
salsa over pork chops to serve. Serves 4.
~207~
P orkin P igs
Pork Chop-Cheddar Bake
8 pork chops
1 cup rice
2 tablespoons minced onion
2 tablespoons bell pepper, chopped
1 (4 ounce) can sliced mushrooms, drained
1 (6 ounce) can french-fried onions
Brown pork chops lightly. Drain and put in sprayed 9 x 13-inch glass
baking dish.
Mix soup, 2 cups water, rice, cup cheese, onion, bell pepper,
mushrooms, seasoned salt and teaspoon pepper and pour over pork
chops. Cover with foil and bake for 1 hour 15 minutes.
Uncover and top with remaining cheese and french-fried onions.

Return to oven until cheese melts. Serves 6 to 8.

B etween 1850 and 1920 thousands of Czechs left their homes in Moravia
and Bohemia to come to Texas in search of a better life. Today you can
visit towns like Fayetteville, Praha and Hallettsville where the Czech language is
in everyday use.
~208~
P orkin P igs
Mexican Pork Tenderloin
with Zucchini
2 pounds pork tenderloin, cubed
1 small onion, diced
1 green bell pepper, diced
3 tomatoes, diced
1 pounds Mexican squash or zucchini, cubed
In large skillet, brown pork over medium heat and add onion and bell
pepper. Cover and cook on low for 15 minutes.
Add garlic, cumin and tomatoes and cook another 10 minutes.
Add squash and cook, covered, for 30 minutes. Add corn and
1 teaspoon salt. Simmer 30 minutes. Serves 6 to 8.

T he Czechs who came to Texas brought their religion, their language, their
folklore and their preferences in food. In time many of the old customs
were altered or disappeared, but Czech Texans are still known for their delicious
food. Today a typical menu might include soup, baked pork loin, sauerkraut
boiled potatoes and kolaches for dessert.
~209~
P orkin P igs
Marinated Pork Loin
Marinade:
cup soy sauce
cup oil
3 tablespoons crystallized ginger, minced
2 tablespoons lime juice
1 (5 to 6 pound) pork loin or pork tenderloin

1 (12 ounce) bottle chili sauce
1 (16 ounce) jar apricot preserves
Mix marinade and pour into large plastic bag. Add pork loin and
marinate for 24 to 36 hours, turning several times.
Place pork loin and marinade in roaster and cook for about 3 hours.
Mix chili sauce and apricot preserves and pour over pork loin. Return
to oven for about 20 minutes. Let pork loin rest for about 20 minutes
before slicing. Serves 8 to 10.

T exas is the first state to enter the United States as a sovereign nation. The
Republic of Texas entered the U.S. in 1845, three years before California
entered the U.S.
T exas is the largest of the 48 contiguous states in the U.S.
~210~
P orkin P igs
Editors Choice
Prize-Winning
Pork Tenderloin
Marinade:
cup soy sauce
cup oil
2 tablespoons crystallized ginger, finely chopped
2 tablespoons real lime juice
2 tablespoons minced onion
2 pork tenderloins
Combine all ingredients in marinade and pour over pork tenderloins.
Marinate about 36 hours.
When ready to serve, cook over charcoal fire about 45 minutes. Serves
8 to 10.
Texas Spareribs

4 to 5 pounds pork spareribs
cup ketchup
cup lemon juice
1 teaspoon minced green onion
Place ribs in sprayed 9 x 13-inch baking dish. Mix all other
ingredients and 1 teaspoon salt and pour over ribs. Cover and
refrigerate 24 hours.
Cook at 350 for about 1 hour. Lower heat to 200 and cook for
about 3 hours. Turn ribs once while baking and baste with sauce.
Serves 6 to 8.
~211~
P orkin P igs
Smoked Baby-Back
or Country-Style Ribs
The simplicity of this is unbelievable and the flavor is outstanding!
6 to 8 racks baby-back or country-style ribs

Salt
Pepper
Sugar
Lay out racks of ribs on baking sheets and season with salt and pepper
thoroughly.
Sprinkle one-third amount of sugar to salt and pepper. Rub in

seasonings and set aside for about 30 minutes.
Use charcoal with water-soaked, mesquite or hickory wood chips or

mesquite, hickory or oak wood fire and burn to ash-colored without
strong flame.
Place ribs on grill away from direct fire and cook with heat and
smoke of wood. Add wood chips every hour or so. Cook for about
4 to 5 hours.
Outside of ribs should be caramelized and crusty, but ribs should be

moist. Serves 10 to 12.
TIP: U
se barbecue sauce if you particularly like sauce. The slightly sweet,
spicy taste of barbecue sauce is surpassed by this simple combination
of salt, pepper and sugar when cooked correctly.

T he worlds largest masonry structure and the worlds tallest column is the San
Jacinto Monument. It is 20 feet higher than the Washington Monument.
~212~
P orkin P igs
Editors Choice
Ham and Red-Eye Gravy

Ham steak, -inch thick
1 tablespoon oil
onion, finely minced
cup strong coffee
Cut ham steak in serving-size pieces. In heavy skillet, brown and cook
ham on both sides. Transfer from skillet to serving plate.
In same skillet, combine onion, garlic, cornstarch, beef broth and

coffee and cook on low heat until mixture thickens slightly.
To serve, pour gravy over ham, biscuits, mashed potatoes or grits.

Serves 3 to 4.
Praline Ham

2 ( inch thick) ham slices, cooked
cup maple syrup
3 tablespoons brown sugar
1 tablespoon butter
cup chopped pecans
Bake ham slices in shallow pan for about 10 minutes. Bring syrup,
sugar and butter to boil in small saucepan and stir often.
Stir in pecans and spoon over ham. Bake for another 20 minutes.
Serves 4.
~213~
P orkin P igs
Apricot-Baked Ham
1 (12 to 15 pound) whole ham, bone-in, fully cooked
Whole cloves
2 tablespoons dry mustard
1 cups apricot jam
1 cups packed light brown sugar
Trim skin and excess fat from ham. Place ham on rack in large
roasting pan.
Insert whole cloves in ham every inch or so. Be sure to push cloves
into ham surface as far as they will go.
Combine dry mustard and apricot jam and spread over surface of ham.
Pat brown sugar over jam.
Turn oven to 325 and bake uncovered for 15 minutes per pound.
A sugary crust forms on ham and keeps juices inside.
When ham is tender, remove from oven, allow ham to rest for 20
minutes and remove from pan to carve. Serves 10 to 12.

M idland-Odessa is in the middle of the Permian Basin, the richest oil field in
the U.S.
~214~
P orkin P igs
Saucy Ham Loaf
The sweet and hot mustard is also excellent with sandwiches.
1 pound ground ham

pound ground beef
pound ground pork
2 eggs
1 cup breadcrumbs or cracker crumbs
1 (5 ounce) can evaporated milk
3 tablespoons chili sauce
3 bacon slices, optional
Sweet and Hot Mustard sauce:

4 ounces dry mustard
1 cup vinegar
3 eggs, beaten
1 cup sugar
Mix all ingredients except bacon and Sweet and Hot Mustard
Sauce ingredients. Form into loaf and put in sprayed 9 x 13-inch
baking pan.
Place bacon slices on top and bake for 1 hour.
To make Sweet and Hot Mustard, mix mustard and vinegar until
smooth and let stand overnight.
Add eggs and sugar and cook in double boiler 8 to 10 minutes or until
it coats spoon. Cool and store in covered jars in refrigerator. Serve
with ham loaf. Serves 6 to 8.
Tip: Have butcher grind ham, beef and pork.
~215~
P orkin P igs
Grilled Pork Tamales
12 to 24 fresh pork tamales with husks
Salsa
Lay tamales with husks on charcoal grill and cook until grill marks
show.
Turn tamales and cook until grill marks show on opposite side. Serve
with salsa. Serves 8 to 12.
Corpus Grilled

L emon Shrimp
2 to 2 pounds shelled shrimp, drained
In saucepan, melt butter and add Worcestershire, garlic, celery salt and
lemon juice.
Place shrimp in bowl and pour butter mixture over shrimp. Marinate
at room temperature for about 2 hours.
Grill shrimp for about 3 to 5 minutes (according to size) and baste

with butter mixture. Shrimp will turn pink when done. Serves 4 to 5.

~216~
F ish & C ritters
Shrimp Cooked in Beer
2 pounds shrimp
2 cans beer
3 tablespoons pickling spice
Lemon slices
In large saucepan or stew pot, pour beer in pot and turn on high heat.
Add pickling spice, lemon slices and teaspoon salt. When mixture
is steaming, add shrimp and stir well. Make sure there is enough
liquid to cover or almost cover shrimp.
Cook just until shrimp turns pink, remove from pot and drain. Serves
4 to 6.
TIP:For larger amounts, use 1 to 2 tablespoons pickling spice per pound
and enough beer to cover shrimp.
Barbecued S
J
hrimp ose
2 (8 ounce) cans tomato sauce
1 cup corn oil
cup minced cilantro
1 teaspoon freshly ground black pepper
18 to 22 shrimp
Combine tomato sauce, oil, red wine vinegar and ketchup and mix
well. Stir in garlic, cilantro, oregano, 2 teaspoons salt and ground
black pepper and mix well.
Add shrimp, cover with barbecue sauce and refrigerate for at least
2 to 3 hours. Stir shrimp to coat with sauce several times while
marinating.
Put shrimp in 9 x 13-inch baking dish, place under broiler and cook
3 to 5 minutes per side or until light brown. Serve immediately.
Serves 4.
~217~
F ish & C ritters
Galveston Island Stuffed Crab
bell pepper, finely diced
1 small onion, finely diced
2 ribs celery, finely diced
cup ( stick) butter
8 ounces lump crabmeat
1 tablespoon white wine Worcestershire sauce
1 tablespoon ketchup
1 cup seasoned breadcrumbs
Saute pepper, onion and celery in butter and set aside.
In bowl, combine remaining ingredients and add onion-celery

mixture. Spoon into crab shells and bake for 30 to 35 minutes.
Serves 4.
Deep-Fried S

hrimp
1 cup milk
2 eggs, beaten
1 cups flour
2 teaspoons seasoned salt
1 to 1 pounds medium shrimp, peeled, veined
About 40 saltine crackers, heavily crushed
Oil
Prepared cocktail sauce
In shallow bowl, combine milk and eggs. In another shallow bowl,

combine flour and seasoned salt.
Dip shrimp in flour mixture, then in milk-egg mixture and finally in

cracker crumbs. Make sure crumbs cover shrimp well.
Deep-fry shrimp until golden brown and serve with cocktail sauce.
Serves 4.
~218~
F ish & C ritters
Port Aransas Stuffed Flounder
1 pound fresh or frozen crabmeat, thawed
onion, finely minced
cup chopped fresh parsley
4 green onions, finely chopped
2 (4 ounce) cans sliced mushrooms, drained
2 cups prepared seasoned breadcrumbs
2 eggs, beaten
6 to 8 fresh flounder with large pocket cut by butcher
cup dry white wine
In saucepan, melt butter and add crabmeat, onion, parsley and onions.
Cook on medium heat about 5 to 10 minutes or until onions are
translucent.
Add lemon juice and mushrooms. Stir in breadcrumbs, eggs, a little

salt and pepper, and cayenne pepper and mix well. Open flounder
pockets and fill with crab stuffing.
Arrange flounder on sprayed large baking pan. Combine remaining

butter and white wine and baste flounder. Bake for 15 minutes.
Lower oven heat to 300, baste again with butter-wine mixture and
bake for an additional 15 to 20 minutes. Serves 8 to 10.

~219~
F ish & C ritters
Grilled Swordfish
with Cilantro-Citrus Sauce
If you can find Texas Ruby Red Grapefruit, it is great in this recipe.
3 large Texas Ruby Red Grapefruit

cup oil
cup white wine
3 fresh mild jalapenos
4 to 5 (1 inch) swordfish steaks
cup snipped cilantro
2 teaspoons butter
In 4-cup measuring cup squeeze grapefruit to measure to 1 cup

juice. Peel remaining grapefruit, split into sections and refrigerate
until ready to use.
Add garlic, chili powder, cumin, 1 teaspoon salt, vegetable oil and
white wine to grapefruit juice and mix.
Slice jalapenos, remove seeds and ribs and chop. Add to marinade
ingredients, mix well and reserve cup.
Place swordfish steaks in flat, glass dish and pour marinade over steaks.
Cover dish and refrigerate about 1 hour.
Prepare charcoal or wood fire and grate. Before grilling, pour about
cup marinade from swordfish dish into small saucepan. Add
jalapenos and butter.
Add cornstarch to liquid in measuring cup and stir until it dissolves.

Pour liquid with cornstarch into saucepan and bring to boil. Reduce
heat and cook until sauce thickens slightly.
Remove jalapenos, add cilantro and simmer while steaks cook.
~220~
F ish & C ritters
Place steaks on grill for about 3 to 5 minutes and turn to cook other
side. Cook about 3 minutes or just until fish is not quite pink in
center.
To serve, put each swordfish steak on plate and pour several

tablespoons cilantro sauce over top of each. Garnish with grapefruit
sections and serve immediately. Serves 8 to 10.
Padre Island

C eviche
1 pound red snapper, cut in -inch pieces
12 to 15 lemons or 1 (15 ounce) bottle lemon or lime juice
4 to 6 large tomatoes, seeded, chopped
2 large green bell pepper, seeded, minced
4 to 6 green onions with tops, minced
cup chopped, seeded mild jalapenos, optional
cup oil
1 cup ketchup
Pinch of oregano
Marinate snapper in lemon or lime juice for at least 4 hours. (The

action of the lemon or lime juice cooks fish and turns snapper to
opaque color.)
Add tomatoes, bell peppers, onion, jalapenos, oil, ketchup and

oregano. Add jalapenos for desired heat.
Refrigerate several hours or overnight and serve as appetizer. Serves 4.

~221~
F ish & C ritters
Stuffed Red Fish
1 (5 pound) red fish, cut into fillets
4 slices white bread
1 cup milk
cup ( stick) butter
1 small onion, finely minced
1 rib celery, finely chopped
1 (8 ounce) package crabmeat
cup finely chopped fresh parsley
Dash of cayenne pepper
2 (15 ounce) cans whole tomatoes, drained
2 lemons, sliced
cup ( stick) butter
In bowl, combine bread with milk. Saute onion and celery in cup
butter and add moistened bread, crab and parsley to make stuffing.
Sprinkle a little salt and pepper and cayenne pepper on fish fillets.
Place 1 fillet in large sprayed baking pan and cover with stuffing.
Place another fillet in baking pan and cover with stuffing and repeat
process for all fillets.
Place tomatoes and lemon slices around fish fillets. Cut remaining
butter into slices and place over fish.
Cover and bake for about 1 hour or until fish flakes easily. Serves
8 to 10.
D olphin Bay in Corpus Christi is part of the Texas State Aquarium and is a
protected environment for Atlantic bottle-nose dolphins that are unable to
survive in the wild.
S ea World outside of San Antonio is the largest marine-theme park in the world
covering more than 250 acres.
~222~
F ish & C ritters
Rockport Seafood Enchiladas
1 red bell pepper, chopped
4 tomatoes, seeded, chopped
2 tablespoons vegetable oil
pound redfish or red snapper, flaked
pound shrimp, peeled, chopped
12 corn tortillas
Tomatillo Sauce:
1 tablespoon vegetable oil
3 jalapeno peppers, stemmed, seeded, chopped
10 tomatillos
1 cup chicken broth
cup snipped cilantro leaves
In skillet saute green onions, bell pepper, tomatoes and garlic in oil
until onions are translucent.
Add fish and shrimp, cook until shrimp turns pink and remove from
heat. In another skillet or griddle over low heat, soften corn tortillas.
Scoop seafood mixture evenly into center of tortilla and sprinkle

cheese on top. Roll tortilla tightly and lay seam side down in sprayed,
10 x 15-inch casserole dish.
Tomatillo Sauce:
In skillet saute green onions and garlic in oil until onions are
translucent. Place onions and garlic in blender and add all remaining
ingredients. Blend until it reaches smooth consistency and pour over
enchiladas. Bake for 10 to 15 minutes. Serves 4 to 6.
~223~
F ish & C ritters
Gulf Coast Oyster Bisque
1 quart oysters, cut up
1 bunch shallots, minced
3 tablespoons flour
2 pints half-and-half cream
cup dry sherry
In skillet with butter, cook oysters, shallots and garlic until oysters
curl. Stir in flour.
In double boiler, heat cream, but do not boil, and add oyster mixture
with a little salt and pepper to taste and sherry. Serves 4.
Seaside Oyster

L oaf
cup mayonnaise
1 teaspoon hot pepper sauce
1 tablespoon milk
2 tablespoons seasoned breadcrumbs
2 (4 ounce) cans smoked oysters, drained, chopped
Parsley for garnish
In mixing bowl, beat cream cheese, mayonnaise, hot pepper sauce,

Worcestershire, milk and breadcrumbs. (If mixture is not pliable, add
just a little more milk.)
Stir in chopped oysters and place in sprayed 9 x 5-inch loaf pan.

Refrigerate about 2 days before serving.
Slims Tidbit:
I think tha bravest man in tha world was tha first man to eat an oyster.
~224~
F ish & C ritters
Editors Choice
Lake Texoma Fried Catfish

8 to 10 catfish fillets
1 cup buttermilk
2 cups crushed cracker crumbs or cornmeal
cup flour
Oil
Dry fish with paper towels and sprinkle with a little salt and pepper.
In bowl, mix cracker crumbs or cornmeal and flour. Dip fillets in

buttermilk and in crumb mixture and make sure both sides are well
coated.
Heat about inch of oil in skillet and fry fish until light brown and
crisp. Serves 4 to 6.
Tip:To make buttermilk, add 1 tablespoon lemon juice or vinegar to 1 cup

milk and let it rest for about 10 minutes.
Editors Choice

Texas Fried Catfish
More farm-raised catfish are eaten in Texas than any other state in the U.S.
1 pounds catfish fillets

Beer
cup cornmeal
cup flour
Shortening or oil for frying
Dip fillets in beer, then in mixture of cornmeal, flour, and teaspoon
each of salt and pepper and coat well.
Deep fry for 3 to 4 minutes or pan fry at high heat until golden
brown. Turn pan-fried fish once. Serves 4.
~225~
F ish & C ritters
Kimble County Cabrito
Mesquite or Spanish oak wood
1 large gunnysack
Wire
1 (10 to 18 pound) suckling goat kid
Dig a dirt pit about 3 feet deep and about 3 feet wide. Build large
mesquite or Spanish oak wood fire and burn fire down to make large
bed of hot coals.
Wrap skinned, suckling goat kid in foil then in wet gunnysack and tie
it with wire.
Place gunnysack on coals, cover with lid of some sort and dirt and
cook all day. Serves 14 to 16.
The kitchen-method for preparing cabrito is very simple.
3 to 4 onions, quartered
cup minced garlic
1 cup oil
1 (10 to 18 pound) suckling goat kid, quartered
1 (12 ounce) bottle dark beer
cup vegetable oil
1 cup cider vinegar
cup prepared yellow mustard
Juice of small lemon
1 cup strong, black coffee
cup chili powder
In large roasting pan, cook onions and garlic in oil until they are
translucent. Add meat and brown. (Add more oil if necessary.)
Sprinkle 1 tablespoon pepper over top and pour beer around meat.
In saucepan mix all remaining ingredients, heat to boiling and pour
over meat. Bake at 275 for 2 hours and check liquid. (Add beer if
needed.) Bake for another 1 to 2 hours until meat is tender. Serves 14
to 16.
~226~
W ild T hangs
Editors Choice
Hill Country Backstrap

Backstrap is the tenderloin of venison and the very best part.
3 to 4 pound venison backstrap

Milk to cover
1 cups flour
Oil
Milk or half-and-half cream
Place backstrap in bowl and cover with milk. Soak several hours or
overnight in refrigerator.
Remove from milk and cut into -inch slices. In shallow bowl,
combine flour, salt and pepper and dredge each backstrap slice in
flour mixture.
Fry in oil on medium heat until slices are light brown.
For gravy, use 2 tablespoons seasoned flour and brown in skillet with
pan drippings.
Pour in about 2 cups milk or half-and-half cream, stir constantly and

cook until gravy thickens. If gravy is too thick, add a little more milk.
Serves 6 to 8.
T exas is the largest producer of sheep and lambs in the U.S.
T exas is the largest producer of goats in the U.S.
T exas is the largest producer of wool in the U.S.
T exas is the largest producer of mohair in the U.S.
~227~
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Chicken-Fried Venison Steak
and Pan Gravy
2 pounds venison steak, tenderized, thinly sliced
1 cup flour
Oil
Pan gravy:
6 to 8 tablespoons pan drippings
6 tablespoons flour
3 cups milk
Season venison with salt and pepper. Dredge all steak pieces in flour
mixture until well coated.
Heat about inch oil in heavy skillet and fry steak pieces until golden
brown. Remove from skillet and drain on paper towels.
To make gravy, move steaks to warm oven. Add flour to drippings in

skillet, stir constantly and cook until flour begins to brown.
Add milk slowly and teaspoon salt and teaspoon pepper and stir
until gravy thickens. Serve in bowl or over steaks. Serves 6 to 8.
Tip: B
acon drippings make better cream gravy, but it is good just about
any way you fix it.

T he white-tail deer is the most important Texas game animal. It is found
throughout Texas and is estimated to number in excess of 3,000,000. Exotic
deer species have been introduced primarily in central and southern parts of Texas
for hunting purposes. The most popular exotic is the axis deer, native to India.
~228~
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Editors Choice
Marinated Venison Roast

This is great for appetizers or snacks anytime. Its a terrific recipe for venison.
2 to 3 pounds venison roast, cooked

3 onions, sliced in rings
8 to 10 fresh mushrooms, halved
2 (3 ounce) jars capers, drained
cup oil
1 teaspoon sugar
Cut venison into bite-size pieces.
In large bowl, layer venison, onions, mushrooms and capers.
In separate bowl, mix vinegar, oil, sugar, teaspoon salt and

teaspoon black pepper and mix well. Pour over venison and mix
additional cups of red wine vinegar, oil, sugar, salt and black pepper as
needed to cover venison.
Cover and marinate at least 1 to 2 days before serving. Stir

occasionally. Serves 6 to 8.
TIP: C
ooking Venison Roast
The best way to cook a roast or ham for this recipe is to season it
liberally with salt and pepper. Place in roasting pan and add 1 to 2
cups water. Bake roast at 300 for about 3 to 4 hours or until fork-
tender. Check to make sure there is enough water and venison does
not dry out.

Slims Tidbit:
Buck fevers a severe disease that affects hunters eyesight
and hand-eye coordination. Some hunters say they
cant tell the diffrence between horns and branches.
~229~
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Slow-Cookin Venison Roast
Marinade:
1 cup ketchup
1 cup chili sauce
1 onion, minced
1 jalapeno, seeded, chopped
3 tablespoons liquid smoke
cup vinegar
2 teaspoons dry mustard
Roast:
2 to 3 pounds venison roast
In large bowl mix all marinade ingredients. Whisk several minutes to

mix well.
Place roast in large slow cooker and season with 1 teaspoon salt,
1 teaspoon pepper and chili powder. Pour marinade over roast.
Turn sprayed slow cooker to LOW, cover and cook 6 to 8 hours or

until roast is tender. Serves 8.

T he armadillo is the official small mammal of the State of Texas. The nine-
banded armadillo is found throughout most of Texas.
~230~
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Real Texas Venison Chili
Beef suet or 2 to 4 tablespoons vegetable oil
3 pounds venison, cubed
1 pound ground pork sausage
3 to 6 dried, chile colorado peppers, ground, seeded
1 to 2 whole jalapeno peppers, divided
2 tablespoons masa harina
Cook suet in large skillet until fat separates from connective tissue or
use vegetable oil for healthier cooking. Brown venison on all sides.
Brown pork sausage and drain.
Pour venison and sausage and oil in large kettle or roasting pan with
ground chile peppers, 1 whole jalapeno and enough water to be about
2 inches above venison.
Bring water to boil, reduce heat and simmer about 2 to 3 hours. Stir
occasionally and skim off grease.
Add garlic, cumin, oregano and 1 tablespoon salt, cover and simmer
another 1 hour. Stir occasionally and skim off grease.
Check seasonings and add whole jalapeno if not hot enough. Add
masa harina if chili is too thin and simmer another 30 minutes to
1 hour. Serves 8 to 10.
TIP: M
asa harina is flour made from masa which is sun-dried or oven-dried
corn kernels used to make corn tortillas.

~231~
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Ranch-Venison Chili
Chase this bowl of red with flour tortillas and jalapenos.
cup olive oil

4 onions, minced
2 to 3 pounds venison, cubed
1 pound ground pork sausage or bacon, optional
6 to 8 dried New Mexico Red chile peppers, ground
3 to 4 jalapenos, seeded, chopped
2 teaspoons paprika
2 teaspoons cumin
In large Dutch oven or heavy roasting pan, brown onions in oil until
they are translucent.
Add cubed venison, a little at a time, and brown on all sides. Sprinkle
salt and pepper on venison as it browns. Add a little oil if needed.
Pour in 1 to 2 cups water, New Mexico Reds, jalapenos, garlic, paprika

and cumin and stir well.
Cook over high heat, uncovered, for about 10 minutes, then reduce
heat to low and cook 2 to 3 hours. (Add 1 to 2 cups more water if
needed for consistency desired. Adjust seasonings if water is added.)
Reduce heat to simmer and cook another 1 to 2 hours. Serves 8 to 10.
TIP:Dried New Mexico Red chile peppers are great in chili. They are
sweet to mild. They are found in ristras in New Mexico and in Texas
border towns.

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Deer Camp Stew
2 (15 ounce) cans beef broth
2 to 3 pounds venison, cubed
Bacon drippings or olive oil
1 (6 ounce) bottle Worcestershire sauce
2 to 3 teaspoons paprika
5 to 6 potatoes, chopped
3 to 4 large onions, chopped
1 (16 ounce) bag baby carrots, sliced
3 to 4 ribs celery, chopped
Pour tomatoes and beef broth into large Dutch oven or large stew pot
and turn heat to warm.
In large skillet brown venison in bacon drippings. Pour venison and

pan drippings into stew pot.
Add Worcestershire sauce, paprika, 2 teaspoons salt, 2 teaspoons

pepper and jalapenos. Bring stew to boil, reduce heat to low and cook
about 2 to 3 hours or until venison is fairly tender.
Add potatoes, onions and carrots and cook on low heat another 1 to 2
hours. Adjust seasonings to taste as stew cooks.
Add celery about 15 to 20 minutes before serving to give stew a little

crunch. Serves 8 to 10.

Slims Tidbit:
You know good chili is a work in process. You gotta study tha
thang to git it right an you gotta stay with it. Add your
own two cents worth to a chili recipe so ya can lay claim to it.
~233~
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Venison Jerky
2 tablespoons steak sauce
1 teaspoon liquid smoke
1 teaspoon garlic salt
1 onion, minced
2 to 3 pounds venison
In large bowl, mix vinegar, steak sauce, liquid smoke, garlic salt and
teaspoon pepper and whisk thoroughly. Add jalapenos and onion
to marinade and set aside.
Cut venison into strips about inch thick and about 1 inch wide.
Add venison to marinade and mix well. Make sure all venison is
covered with marinade. Seal and store in refrigerator for 24 hours.
Remove from refrigerator, drain venison strips and place on baking

sheet with space in between all pieces.
Bake at 200 for about 3 to 5 hours. Turn once or twice while

cooking. Serves 8 to 12.

T he bobcat is found in large numbers in all areas of Texas. The cougar and
puma are found primarily in the mountainous regions and along the Rio
Grande brushland.
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Grilled Dove and
Mexican Bullets
Marinade:
cup tarragon vinegar
cup sugar
teaspoon ground coriander
1 cup oil
8 to 10 doves, cleaned
5 to 6 jalapenos, seeded, halved
1 (1 pound) package Colby cheese
8 to 10 slices bacon
In large glass bowl or baking dish, mix all marinade ingredients and
set aside.
Slice breasts off doves and drop in marinade. Cover bowl, refrigerate
and marinate at least 24 hours. Stir marinade and dove several times
to blend ingredients.
Remove dove breasts from marinade and discard marinade.
Drain breasts and make a sandwich using one breast, one jalapeno
half, one slice cheese and one breast together. Tie together with one
slice bacon and secure with toothpick.
Place on grill over medium fire and cook until bacon is crispy. Turn
several times while grilling. Serves 4.

Slims Tidbit:
If ya caint figur it out, Meskun bullets are hal a pain yos.
~235~
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Fried Dove and Gravy
2 eggs, beaten
cup milk
1 to 1 cups flour
teaspoon curry powder
10 to 12 doves
Oil
1 to 2 cups milk
In shallow bowl, combine eggs and cup milk.
In another shallow bowl, combine flour, seasoned salt, teaspoon

pepper and curry powder.
Dredge each dove in seasoned flour, dip in egg-milk mixture and again
in flour mixture.
Brown doves slowly in skillet with a little oil. Drain doves on paper
towels.
To make gravy, do not wash skillet and add 2 tablespoons of remaining

seasoned flour.
On medium heat, brown flour until golden brown and add milk,
stirring constantly until gravy thickens. Serve over mashed potatoes or
biscuits or both. Serves 4 to 5.

T here are more than 540 species of birds in Texas, more than three-fourths of
all bird species found in the United States.
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Baked Quail
2 bunches fresh green onions with tops, chopped
cup flour
8 quail
cup cream sherry
Preheat oven to 225. In skillet, saute onions and remove to plate.
Combine a little salt and pepper and flour and dip quail in flour
mixture, coating well.
Brown quail in skillet with remaining butter. Transfer quail to shallow

baking dish.
Return onion to skillet, add soup and sherry and mix while cooking
on medium heat.
Pour mixture over quail, cover tightly and bake for 2 hours. Serves 4
to 5.
Fried Game B
irds
10 to 12 quail or dove
1 (6 ounce) can frozen orange juice concentrate, thawed
1 to 2 cups biscuit mix
Oil
In large shallow bowl, combine orange juice concentrate, lemon juice
and teaspoon salt. Place birds in bowl, add enough water to cover
birds and marinate for 2 to 3 hours. Discard marinade.
Pour biscuit mix in shallow bowl and dredge birds in biscuit mix to
cover well.
Fry birds in heated, deep-fat fryer until light brown. Drain on paper
towels and serve hot. Serves 5 to 6.
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Quail in Cream Sauce
6 to 8 quail
Flour
cup finely chopped fresh mushrooms
cup chopped fresh green onions
1 tablespoon chopped fresh parsley
cup white wine
cup whipping cream
Cooked rice
Sprinkle quail with salt and pepper, roll in flour, and coat well. In
skillet melt butter and lightly brown quail. Transfer to sprayed
baking dish.
Saute mushrooms and onions in same skillet and add a little more
butter, if necessary. Add parsley and white wine and pour over quail.
Bake covered for 45 to 50 minutes, basting twice.
Add whipping cream and cook additional 10 minutes. Serve over hot
cooked rice. Serves 4.
TIP: Use this recipe for cooking dove as well.

B ecause Texas is on the migratory path between North, Central and South
America for many species of birds, it has become a world-class bird-watching
destination. The World Birding Center in the Lower Rio Grande Valley protects
wildlife habitat and offers educational centers and observation sites for more than
450 species of birds.
T he Worlds Largest Rattlesnake Round-Up is held in Sweetwater in March and

hosts brisket and chili cook-offs.
~238~
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Wild Turkey Breasts
This is a real delicacy and hunters really look forward to this meal.
Dressed wild turkey breasts
Flour
Milk
Cooking oil
Slice turkey breasts in thin strips across the grain.
Season generously with salt and pepper. Dip both sides in flour, dip in
milk and again in flour.
Place in large, heavy skillet with hot oil and cook on both sides until
golden brown. Do not overcook. Drain on paper towels and serve
immediately.
Fried Rattlesnake

Rattlesnake, cleaned, skinned
Cornmeal
Buttermilk
Oil
Slice rattlesnake in medallions about to inch thick.
Season generously with salt and pepper. Dip both sides in cornmeal,
dip in buttermilk and again in cornmeal.
Place in large, heavy skillet with hot oil and cook on both sides until
golden brown. Do not overcook. Drain on paper towels and serve
immediately.
TIP: T
~239~
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Editors Choice
Pan-Fried Frog Legs

If you are ever lucky enough to run into some frog legs, be sure to cook em just
like this.
10 pair frog legs

2 eggs, beaten
2 tablespoons milk
Flour
Oil or shortening
Gravy, Optional:
3 tablespoons flour
1 to 1 cups milk
Salt and pepper each set of frog legs.
Add milk to beaten eggs and dip frog legs into egg mixture. Roll in
flour and coat frog legs well.
Heat about inch oil or shortening in heavy skillet and brown

frog legs on both sides. Lower heat and cook until tender, about
15 to 20 minutes.
To make gravy, remove frog legs from skillet and add 3 tablespoons
flour, teaspoon salt and teaspoon pepper. Turn burner to high
heat and add milk, stirring constantly, until gravy thickens. Serves 4
to 6.
Slims Tidbit:
I really like ese thangs. I call em pond chickens.
A ustin, Texas has the largest urban bat population in North America estimated
at more than 1,500,000 that live under the Congress Avenue Bridge.
~240~
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Killer Piece-of-Tail Chili
This won first place in the Cedar Mills Yacht Club Chili Cook-Off. The alligator
meat came from the section of the tail behind the back feet, hence a piece of
tail. A cookbook committee member in Louisiana came through with the fresh
alligator meat.
3 to 3 pounds alligator meat

to 1 pound suet
7 tablespoons ground peppercorns, divided
cup hot sauce, divided
3 large yellow onions, diced
3 large bell peppers, seeded, diced
3 to 5 cloves garlic, chopped
1 cup oil
5 large tomatoes, diced
3 (6 ounce) cans tomato paste
12 to 15 dried New Mexico Red chiles, ground
3 tablespoons cumin
to 1 cup diced jalapenos
1 to 2 cups red wine
Dice alligator meat and suet and boil in 4 to 5 cups water for about
20 to 30 minutes with 3 tablespoons salt, 3 tablespoons ground
peppercorns and 2 tablespoons hot sauce.
Saute onions, bell pepper, garlic and 2 tablespoons ground

peppercorns in oil.
Reduce alligator meat to simmer and stir in onion, bell pepper, garlic
and peppercorns.
Add tomatoes and tomato paste and mix thoroughly.
Add ground chiles, 2 tablespoons hot sauce, 1 tablespoon salt,

2 tablespoons peppercorns, cumin and simmer 5 to 10 minutes.
Add jalapenos to taste. Stir in red wine and simmer for 2 to 4 hours to
blend flavors and tenderize meat. Serve hot. Serves 10.
TIP:Coat fingers with oil to cut the sting of the jalapenos or wear
rubber gloves.
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Hot, Baked Armadillo Eggs
10 jalapenos
1 (1 pound) package ground pork sausage
1 (10 count) refrigerated biscuits
Cut down on side of jalapeno and remove seeds and stems. Rinse and
dry well with paper towels. Stuff jalapenos with cheese.
Slice sausage and flatten with hand to about inch thick. Wrap
around jalapeno and put in sprayed baking dish.
Bake for about 20 minutes or until sausage browns. Turn once while
cooking. Remove from oven and drain on paper towels.
Wrap biscuit dough around each egg and seal the edges. Bake until
each biscuit is golden brown. (Just kidding bout those armadillos.)
Serves 6 to 8.
Wild Cook-Offs
The Celebrity Quail Hunt is held in Abilene in February.
The Wild Hog Festival is held in Sabinal in February.
The LaSalle County Fair and Wild Hog Cook-Off is held in Cotulla in
February.
The Annual Electra Goat Barbecue is held in Electra in May.
The Texas Gatorfest is held in Anahuac in September.
The One-Arm Dove Hunt is held in Olney in September.
The World Championship Barbecue Goat Cook-Off is held in Brady in
September.
The World Championship Wild Hog Barbecue Cook-Off is held in Crowell
in November.
~242~
T ex - M ex
Yes siree bob!

Sweet Cakes
Pies & Cobblers
Mommas Cookies
Squares & Bars
Sweet Thangs
Official Tree of The State of Texas
PECAN
Slims Tidbit:
Cant beat it with a stick.
~243~
S weet C akes
The Best Fresh Apple Cake
1 cups oil
2 cups sugar
3 eggs
2 cups sifted flour
teaspoon ground cinnamon
1 teaspoon vanilla
3 cups peeled, grated apples
Glaze:
2 tablespoons milk
1 cup powdered sugar
1 teaspoon vanilla
Preheat oven to 350. Spray and flour tube pan.
Mix oil, sugar and eggs and beat well.
In separate bowl, combine flour, teaspoon salt, baking soda,

baking powder and cinnamon. Gradually add flour mixture to
creamed mixture.
Add vanilla, fold in apples and pecans and pour into tube pan.
Bake for 1 hour. While cake is still warm, invert onto serving plate.
Glaze:
Combine and mix all ingredients and drizzle over cake while cake is
still warm. Serves 18 to 20.

~244~
S weet C akes
Rich Turtle Cake
1 (18 ounce) box German chocolate cake mix
cup oil
1 (14 ounce) can sweetened condensed milk, divided
1 (16 ounce) bag caramels, wrappers removed
Frosting:
cup cocoa
4 to 5 tablespoons milk
1 (16 ounce) box powdered sugar
1 teaspoon vanilla
In mixing bowl, combine cake mix, butter, 1 cups water, oil and half
can sweetened, condensed milk and beat well.
Fold in pecans and pour half batter into sprayed, floured 9 x 13-inch
baking dish. Bake for 25 minutes.
In saucepan, combine caramels and remaining condensed milk, spread

evenly over baked cake and cover with remaining batter. Bake for
additional 20 to 25 minutes.
frosting:
In saucepan, melt butter, add cocoa and milk and mix well.
Add powdered sugar and vanilla and stir well. (If frosting seems too
stiff, add 1 tablespoon milk.) Spread over warm, but not hot, cake.
Serves 12 to 14.

~245~
S weet C akes
Pina Colada Cake
1 (18 ounce) box pineapple cake mix
3 eggs
cup oil
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can cream of coconut
1 cup flaked coconut
In mixing bowl, combine cake mix, eggs, 1 cups water and oil. Beat
3 to 4 minutes and pour into sprayed, floured 10 x 15-inch baking
pan. Bake for 35 minutes.
When cake is done, punch holes in top with fork so frosting will soak
into cake.
Mix sweetened condensed milk, coconut cream, coconut and

pineapple.
While cake is still warm, pour mixture over top of cake. Refrigerate
about 1 hour, spread whipped topping over cake and return to
refrigerator. Serves 12 to 14.

T he McDonald Observatory, northwest of Fort Davis, is one of the best
astronomical research facilities in the world.
~246~
S weet C akes
Mockingbird Cake
3 cups flour
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
1 cups oil
1 teaspoons vanilla
1 (8-ounce) can crushed pineapple with juice
cup flaked coconut
2 bananas, mashed
Glaze:
1 cup sugar
cup buttermilk
1 tablespoon corn syrup
1 teaspoon vanilla
1 tablespoon butter
In large mixing bowl, combine flour, sugar, baking soda, teaspoon

salt and cinnamon, and stir well. Add eggs, oil and vanilla and stir
only until dry ingredients are moist, but do not beat.
Stir in pineapple, pecans, coconut and bananas. Spoon batter into

sprayed, floured tube pan and bake for 1 hour 15 minutes. Test with
toothpick for doneness. Remove pan when slightly cool.
Glaze:
Bring all ingredients and teaspoon salt to boil and stir constantly.
Remove from heat, cool for 4 to 5 minutes and pour over cake slowly.
Punch holes in cake with toothpicks so glaze will soak into cake.
Serves 18 to 20.
~247~
S weet C akes
Chocolate Round-Up Cake
2 cups sugar
2 cups flour
cup oil
4 heaping tablespoons cocoa
cup buttermilk
2 eggs, beaten
1 teaspoon vanilla
Frosting:
cup cocoa
6 tablespoons milk
1 (1 pound) box powdered sugar
1 teaspoon vanilla
Blend sugar and flour in mixing bowl and set aside.
In saucepan, bring butter, oil, cocoa and 1 cup water to boil, pour over
flour and sugar mixture and beat well. Add buttermilk, eggs, baking
soda, cinnamon, vanilla and teaspoon salt.
Mix well and pour in sprayed, floured 9 x 13-inch pan and bake for
40 to 45 minutes.
Frosting:
Five minutes before cake is done, combine butter, cocoa, milk,
powdered sugar and vanilla and mix well.
Add pecans and coconut, mix well and spread on hot cake. Serves 12.
~248~
S weet C akes
Pumpkin-Chess Cake
cup (1 sticks) butter, softened, divided
4 eggs, divided
cup milk
cup sugar
cup chopped pecans
Set aside 1 cup cake mix. Mix rest of cake mix, cup butter and
1 egg and press into sprayed 9 x 13-inch pan.
Mix pumpkin, 3 eggs, cinnamon, brown sugar and milk and pour over
batter in pan.
Use remaining cake mix, sugar, remaining butter and chopped pecans
to make topping and crumble over cake. Bake for 1 hour. Serves 12
to 14.
Chocolate -O
C
range ake
1 (16 ounce) loaf frozen pound cake, thawed
1 (12 ounce) jar orange marmalade
1 (16 ounce) can ready-to-spread chocolate fudge frosting
Cut cake horizontally into 3 layers. Place one layer on cake platter and
spread with one-half of marmalade. Place second layer over first and
spread on remaining marmalade. Top with third cake layer and spread
frosting liberally on top and sides of cake. Refrigerate before serving.
Serves 8.
~249~
S weet C akes
Pumpkin-Pie Pound Cake
1 cup shortening
1 cups sugar
5 eggs, room temperature
1 cup canned pumpkin
2 cups flour
1 teaspoon ground nutmeg
cup orange juice, room temperature
2 teaspoons vanilla
1 cups chopped pecans
frosting:
2 to 3 tablespoons orange juice
teaspoon orange extract
In mixing bowl, cream shortening and both sugars for about

4 minutes. Add eggs, one at a time, and mix well after each
addition. Blend in pumpkin.
In separate bowl, mix flour, spices, teaspoon salt and baking soda
and mix well.
Gradually beat dry ingredients into batter until ingredients mix well.
Fold in orange juice, vanilla and chopped pecans. Pour into sprayed,
floured bundt pan.
Bake for 70 to 75 minutes or until tester comes out clean.
Allow cake to rest in pan for about 15 minutes. Turn cake out onto
rack to cool completely before frosting.
For frosting, thoroughly mix all frosting ingredients using only

2 tablespoons orange juice. Add more orange juice if icing seems
too stiff. Serves 18.
~250~
S weet C akes
Editors Choice
Moms Pound Cake

This is an old-fashion pound cake that cannot be beaten.

2 cups sugar
5 eggs
1 teaspoon vanilla
2 cups flour
In large bowl cream butter, sugar, eggs and vanilla.
In separate bowl, mix flour and teaspoon salt. Slowly mix flour
mixture with sugar mixture.
Pour evenly into sprayed, floured bundt pan. Sprinkle chopped pecans
on top.
Bake for about 40 minutes. Insert toothpick in center. It is done

when toothpick comes out clean. Serves 18.

K ids learn how to spell Dallas, by reciting the phrase,
Big D, little a, double -- l, a s.
~251~
S weet C akes
Editors Choice
Nutty Pound Cake

2 cups sugar
5 large eggs
1 teaspoon vanilla
1 teaspoon butter flavoring
2 cups flour, divided
In mixing bowl, cream butter and sugar and beat in eggs, one
at a time.
Stir in vanilla, butter and almond flavorings. Add 1 cups flour and
beat well.
Combine remaining flour with pecans and fold into batter.
Bake in sprayed, floured bundt pan for 70 to 75 minutes.
Cool, remove cake from pan and dust with powdered sugar.
Serves 18.

T he Nasher Sculpture Center in the arts district of Dallas is considered to be
the finest private collection in the world. Sculptures are both indoors and
outdoors and fill the 2-acre site.
~252~
S weet C akes
A Really Great Pound Cake
cup shortening
1 cup butter
3 cups sugar
5 eggs
3 cups flour
1 cup milk
1 teaspoon rum flavoring
1 teaspoon coconut flavoring
Glaze:
cup sugar
teaspoon almond extract
Cream shortening, butter and sugar. Add eggs and beat well.
Mix flour and baking powder. Add dry ingredients and milk
alternately to butter mixture, beginning and ending with flour.
Add rum and coconut flavorings. Pour into large sprayed, floured
tube pan.
Bake for 1 hour 30 minutes to 1 hour 45 minutes. (Do not open door
during baking.) Test with toothpick for doneness.
Glaze:
Right before cake is done, bring 1 cup water and sugar to rolling boil.
Remove from heat and add almond extract.
While cake is still in pan and right out of the oven, pour glaze over
cake and let stand about 30 minutes before removing from pan.
Serves 18.
~253~
S weet C akes
Brown Sugar-Rum Cake
1 cups (3 sticks) butter, softened
1 (15 ounce) box light brown sugar
1 cup sugar
5 large eggs
cup milk
cup rum
2 teaspoons vanilla
3 cups flour
With electric mixer, beat butter and sugars for about 5 minutes. Add
eggs, one at a time, and beat just until yellow disappears.
In separate bowl, combine milk, rum and vanilla. In separate bowl,

combine flour, baking powder and teaspoon salt.
Add half flour mixture to butter mixture and beat at low speed. Add
milk mixture and mix.
Add remaining flour mixture, beat at low speed and fold in pecans.
Pour into sprayed, floured tube pan. Bake for 1 hour 20 minutes.
Test with toothpick to make sure cake is done.
Cool in pan for 20 minutes. Remove from pan, sprinkle with

powdered sugar, if desired, and continue to cool. Serves 18 to 20.
T he Kimbell Art Museum in Fort Worth is considered to be the finest small

museum in the world and to be the greatest museum building in the late 20th
century.
~254~
S weet C akes
South Texas
Tropical Cheesecake
cup flaked coconut
cup chopped pecans
2 tablespoons light brown sugar
3 eggs
cup frozen orange juice concentrate, thawed
1 teaspoon pineapple extract
1 (20 ounce) can pineapple pie filling, divided
1 cup sour cream
Combine crumbs, coconut, pecans, brown sugar and butter. Press

firmly into sprayed 9-inch springform pan and set aside.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk.
Add eggs, juice concentrate and pineapple extract and mix well. Stir
in cup pineapple pie filling.
Pour into sprayed springform pan. Bake for 1 hour or until center is set.
Spread top with sour cream and bake for 5 minutes longer. Cool,
spread remaining pineapple pie filling over cheesecake and refrigerate.
Serves 12 to 16.
W hen it was built, the Astrodome in Houston was the first domed sports
stadium in the world.
~255~
S weet C akes
Very Blueberry Cheesecake
34 vanilla wafers, crushed
1 (.25 ounce) envelope unflavored gelatin
1 (7 ounce) jar marshmallow creme
cup powdered sugar
1 (16 ounce) can blueberries, drained
Place crumbs in sprayed 9-inch springform pan. Pour melted butter

in pan, mix well and pat down.
In saucepan, soften gelatin in cup cold water. Place over low heat
just until it dissolves.
Combine cream cheese, lemon juice, marshmallow creme, powdered

sugar and gelatin and beat until smooth.
Puree blueberries in blender. Fold whipped topping and pureed

blueberries into cream cheese mixture and pour into springform pan.
Refrigerate several hours before serving. Serves 12 to 14.

T he giraffe standing at the entrance of the Dallas Zoo is 7 inches taller than the
66-foot tall statue of Sam Houston along Interstate 45 just south of Huntsville.
It is the tallest statue in Texas.
~256~
P ies & C obblers
White Chocolate Pie
4 ounces white chocolate
20 large marshmallows
cup milk
cup chopped pecans
cup maraschino cherries, chopped, well drained
1 (9-inch) piecrust, baked
In double boiler, melt white chocolate, marshmallows and milk

and cool.
Add whipped topping, pecans and cherries, pour in piecrust

and freeze.
Remove from freezer 5 to 10 minutes before serving. Serves 8.
Fluffy Pecan

P ie
3 large egg whites
1 teaspoon cream of tartar
1 cup sugar
12 soda crackers, crushed
1 teaspoons vanilla
Beat egg whites with cream of tartar until frothy. Gradually add sugar
and continue beating until stiff peaks form.
Fold in crackers, vanilla and pecans mix well.
Pour into 9-inch glass pie pan. Bake for about 30 minutes or until pie
is firm. Serves 8.
~257~
P ies & C obblers
Editors Choice
Texas Pecan Pie

1 cup pecan halves
1 (9-inch) piecrust
1 cup corn syrup
cup sugar
1 teaspoon vanilla
Place pecans in piecrust and make sure pecans are evenly distributed in
crust.
In bowl, combine corn syrup, sugar, butter, vanilla and eggs and mix
well. Pour into piecrust and rearrange pecans, if necessary.
Place 1-inch strips of foil around edges of piecrust to keep crust from
browning too much.
Bake for 10 minutes, reduce heat to 325 and bake for 45 minutes or
until center sets. Serves 8.
Pink Lemonade

P ie
1 (6 ounce) can frozen pink lemonade concentrate, thawed
1 (9 inch) graham cracker pie crust
In large bowl, combine lemonade concentrate and condensed milk

and mix well. Fold in whipped topping and pour into pie crust.
Refrigerate several hours. Serves 8.
~258~
P ies & C obblers
Editors Choice
Margarita Pie
2 eggs, separated
cup sugar, divided
cup fresh lime juice
cup tequila
cup triple sec liqueur
1 (9 inch) graham cracker crust
Lime slices for garnish
In mixing bowl, combine sweetened condensed milk, egg yolks,

cup sugar, lime juice, tequila and triple sec and mix well.
Beat egg whites until slightly stiff and fold into egg-sugar mixture.
Spoon mixture into piecrust, bake for 25 minutes or until set and cool.
Beat whipping cream, add cup sugar and spread over cooled pie.
Refrigerate several hours or overnight. When ready to serve, slice lime

very thin and make cut to center of each lime slice, twist and place on
each serving for garnish. Serves 8.
~259~
P ies & C obblers
Editors Choice
Pumpkin-Chiffon Pie
This pie is fabulous and it makes regular pumpkin pie seem ordinary.
1 (.25 ounce) envelope unflavored gelatin

2 eggs
1 cups sugar
1 cups canned pumpkin
cup milk
1 (9 inch) piecrust, baked
Soften gelatin in cup cold water and set aside.
With mixer, beat eggs about 3 minutes. Add sugar, pumpkin, milk,
spices and teaspoon salt and mix well. Pour mixture into double
boiler over medium heat, stir continuously and cook until it reaches
custard consistency.
Mix in softened gelatin and dissolve in hot pumpkin mixture.
After mixture cools, whip cream until very stiff and fold into pumpkin
mixture. (Do not use frozen, whipped topping.)
Pour into baked piecrust and refrigerate several hours before slicing.
Serves 8.

~260~
P ies & C obblers
Party Pumpkin Pie
1 cup sugar
1 cups half-and-half cream
2 tablespoons bourbon
cup flaked coconut
1 (10 inch) piecrust
In bowl, combine pumpkin, sugar and eggs and beat well.
Add spices, teaspoon salt, cream, bourbon and coconut and

mix well.
Pour into piecrust and bake for 35 to 40 minutes or until center is set.
Serves 8.

T he largest medical complex in the world is Texas Medical Center in Houston,
Texas. It includes 2 medical schools, 4 nursing schools, 14 hospitals, 55,000
employees, almost 7,000 patient beds, 37,000 parking spaces, 100 buildings with
20,000,000 square feet and 12 miles of streets on 675 acres.
~261~
P ies & C obblers
Old-Time Pineapple-Chess Pie
1 cups sugar
1 tablespoon cornmeal
2 tablespoons flour
2 eggs, beaten
1 (8 ounce) can crushed pineapple with juice
1 (9 inch) piecrust
Combine sugar, cornmeal, flour and pinch of salt and mix. Stir in
butter, eggs and pineapple and beat.
Pour into piecrust and bake for 45 minutes. Serves 8.

T he worlds biggest oil gusher was Spindletop near Beaumont in 1901. The
gusher blew more than 100 feet in the air and spewed more than 100,000
gallons of oil per day for 9 days before it was capped.
T he largest known mammal colony in the world is the colony of 20,000,000

or more Mexican freetail bats in Bracken Bat Cave, located in Comal County.
The largest urban colony resides under the Congress Street Bridge in Austin.
~262~
P ies & C obblers
Creamy Lemon Pie
cup lemon juice
1 (20 ounce) can lemon pie filling
1 (9 inch) graham cracker piecrust
In mixing bowl, cream cheese until smooth. Add sweetened

condensed milk and lemon juice and beat until mixture is very creamy.
Fold in lemon pie filling and stir well. Pour into piecrust. Refrigerate
several hours before slicing and serving. Serves 8.
Lemon-Chess

P ie
1 cups sugar
3 large eggs
cup corn syrup
1 tablespoon cornmeal
cup sour cream
teaspoon vanilla
cup lemon juice
1 (8 inch) piecrust
In bowl, beat sugar and eggs and mix well. Fold in corn syrup,
cornmeal, sour cream, vanilla and lemon juice and mix well. Pour
into piecrust.
Cut 1-inch strips of foil and cover edges of crust to keep crust from
getting too brown.
Bake for 45 to 50 minutes or until knife placed in center of pie comes

out clean. Serves 8.
~263~
P ies & C obblers
Lemon Meringue Pie
1 cups sugar
cup flour
4 large egg yolks, beaten
cup lemon juice
Meringue:
4 large egg whites
teaspoon cream of tartar
cup sugar
Combine sugar, flour, egg yolks, lemon juice and pinch of salt in
double boiler. Pour in 1 cup boiling water and mix well.
Cook over medium heat, stirring constantly, until mixture thickens.

Pour into piecrust.
Meringue:
In mixing bowl, beat egg whites and cream of tartar until soft peaks
form.
Gradually add sugar and beat well. Spread on pie filling.
Bake for 12 minutes or until meringue is golden brown. Serves 8.
~264~
P ies & C obblers
Chocolate Meringue Pie
1 cups sugar
3 tablespoons cocoa
cup flour
3 egg yolks, slightly beaten
2 cups milk
1 teaspoons vanilla
Meringue:
4 egg whites
cup sugar
In heavy saucepan or double boiler, combine sugar, cocoa, pinch of

salt and flour.
Add melted butter, egg yolks and milk and mix well. Cook on low to
medium heat until mixture is creamy and thick, stirring constantly.
Add vanilla and pour into baked piecrust and let set while making
meringue.
Meringue:
Beat egg whites until fairly stiff; add sugar, cream of tartar and pinch
of salt; beat until stiff peaks form.
Spread over chocolate mixture and form peaks of meringue with your
spoon.
.
Bake for 15 to 20 minutes or until light brown. Serves 8.

~265~
P ies & C obblers
Pistachio-Lime Pie
2 cups vanilla wafer crumbs
cup chopped pistachio nuts or pecans, divided
cup ( stick) butter
cup lime juice
1 (3 ounce) package instant pistachio pudding mix
Combine crumbs, cup nuts and butter and press firmly into
9-inch springform pan. Bake for 8 to 10 minutes and cool.
In large mixing bowl, beat cheese until fluffy, gradually beat in

sweetened condensed milk, lime juice and pudding mix and beat until
smooth.
Stir in cup nuts and pineapple and fold in whipped topping.
Pour into springform pan and refrigerate overnight. Serves 8.
Pineapple-Fluff

P ie
1 (3.4 ounce) package instant lemon pudding
1 (9 inch) graham cracker piecrust
Combine pineapple and pudding mix and beat until it thickens. Fold
in whipped topping and spoon into piecrust. Refrigerate several
hours. Serves 8.
~266~
P ies & C obblers
Ranch-House Buttermilk Pie
1 (10 inch) piecrust, baked, refrigerateed
4 eggs
1 cup sugar
3 tablespoons flour
1 cups buttermilk
In large bowl, beat eggs until light and fluffy. Gradually add sugar and
blend in flour, butter and lemon juice. Add buttermilk slowly and
mix until it blends well. Stir in lemon extract.
Pour into piecrust; bake for 45 minutes or until knife inserted in
center come out clean.
Serve room temperature or refrigerated, but refrigerate any leftovers.
Serves 8 to 10.
TIP: T
Strawberry F
P
luff ie
1 (9-inch) piecrust, baked
1 (10 ounce) package frozen strawberries, thawed
2 egg whites
1 cup sugar
3 teaspoons lemon juice
In large mixing bowl, whip strawberries, egg whites, sugar and lemon
juice. Beat at high speed for 15 minutes.
Fold in whipped topping and pour into baked piecrust and freeze.
Remove from freezer several minutes before slicing. Serves 8.
~267~
P ies & C obblers
Texas Peach Cobbler
1 cup flour
2 cups sugar, divided
1 cup milk
3 to 4 cups fresh, ripe sliced peaches
Combine butter, flour, 1 cup sugar, baking powder and teaspoon
salt. Mix in milk and blend well.
Spoon into sprayed 9 x 13-inch glass baking dish. Combine sliced
peaches, 1 cups sugar and cinnamon and pour over dough.
Bake for 1 hour. Crust will come to top. Serves 10 to 12.
Apricot Cobbler

1 (20 ounce) apricot pie filling
1 cup (2 sticks) butter, melted
Whipped topping
Pour apricot pie filling into sprayed 9 x 13-inch baking dish and
spread evenly.
Pour crushed pineapple and juice over pie filling. Sprinkle pecans over
pineapple and sprinkle cake mix over pecans.
Pour melted butter over cake mix and bake for 40 minutes or until
light brown and crunchy. Serve with whipped topping. Serves 10
to 12.
~268~
P ies & C obblers
Homestead Date-Pecan Tarts
1 (8 ounce) package pitted, chopped dates
1 cups milk
cup flour
1 cups sugar
3 eggs, beaten
1 teaspoon vanilla
8 tart shells, baked, cooled
3 tablespoons powdered sugar
In heavy saucepan, combine dates, milk, flour and sugar and cook
about 3 minutes, stirring constantly.
Stir in beaten eggs and teaspoon salt and continue cooking, stirring
constantly, for another 5 minutes. Stir in vanilla and pecans. Pour
into baked tart shells and cool.
Whip cream, add powdered sugar, top each tart with whipped cream
and refrigerate. Serves 8.

T exas has the largest flock of whooping cranes in the world. The whooping crane
almost became extinct and in 1937 Congress established the Aransas National
Wildlife Refuge to preserve one of only two flocks left in the U.S. There are now
about 150 whooping cranes that winter in Texas and summer in Canada.
~269~
M ommas C ookies
Pecan Tassies
5 tablespoons butter, softened
1 cups flour
3 eggs, beaten
2 teaspoons vanilla
1 cups coarsely chopped pecans
In mixing bowl, beat cream cheese and butter until light and fluffy.
Add flour a little at a time and mix well.
Form about 36 (1-inch) balls. Press into miniature muffin pans so

sides and bottoms form tart shape.
Beat eggs, brown sugar, melted butter and vanilla. Divide pecans
equally into 36 tarts.
Fill tarts with egg-sugar mixture and bake for 25 minutes. Cool and
remove tarts from pans very carefully. Yield: 36 miniature tarts.
Orange Balls

1 (12 ounce) box vanilla wafers, crushed
1 (6 ounce) can condensed frozen orange juice
1 cup finely chopped pecans
Combine wafers, butter, sugar and orange juice and mix well. Roll
into balls and roll in chopped pecans. Store in airtight container.
Serves 10 to 16.
~270~
M ommas C ookies
Texas Ranger Cookies
1 cup shortening
1 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoons baking soda
2 cups quick-cooking oatmeal
2 cups crispy rice cereal
cup chopped pecans
Cream shortening and both sugars. Add eggs and vanilla and mix
until smooth.
Sift flour, baking soda, baking powder and teaspoon salt in separate
bowl. Add to creamed mixture and mix well.
Add oatmeal, crispy rice cereal, coconut and pecans and mix. (If
mixture is crumbly, add 1 tablespoon water.)
Drop dough by tablespoonfuls on baking sheet and bake for 15

minutes or until light brown. Yield: 5 dozen.

I f you eat a 72-ounce steak in one hour, you can get it for free at the Big Texan
Steak Ranch Restaurant in Amarillo.
~271~
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No-Bake Chocolate Cookies
2 cups sugar
cup milk
5 heaping tablespoons cocoa
cup chunky peanut butter
1 teaspoon vanilla
3 cups quick-cooking oats
In saucepan, combine sugar, milk, cocoa and butter. Cook until

mixture boils.
Remove from heat and add peanut butter, vanilla and oats.
Drop by teaspoonfuls on wax paper and cool. Do not bake!

Yield: 2 dozaen cookies.
Nutty Haystacks

1 (1 pound) package orange slices
2 cups flaked coconut
Cut orange slices into small pieces and put in baking dish with
coconut, pecans and milk.
Bake for 10 to 15 minutes or until bubbly.
Add powdered sugar and mix well. Drop by teaspoonfuls onto wax
paper. Yield: 3 dozen cookies.
~272~
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Editors Choice
Old-Fashion
Peanut Butter Cookies
These peanut butter cookies will bring back memories and create new ones.
cup shortening
cup peanut butter
cup sugar
1 egg
1 cup flour
In large bowl cream shortening, peanut butter, sugar, brown sugar

and egg.
In separate bowl, mix flour, baking powder, baking soda and

teaspoon salt.
Slowly pour flour mixture into sugar mixture and mix thoroughly.
Bake until cookies are done in middle. Yield: 2 dozen cookies.

T he Turkeyfest in Cuero began in 1912 when turkey buyers drove flocks of
turkeys down Main Street after buying them from outlying farms. The event
at one time had as many as 20,000 live turkeys in a single drive. Because some
of the broad-breasted feedlot turkeys died from the exercise, the event was scaled
back to include hardy range-raised turkeys in a Great Gobbler Gallop.
~273~
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Cowboy Cookies
2 cups flour
1 cup sugar
2 eggs
1 teaspoon vanilla
1 (6 ounce) package chocolate chips
Combine flour, baking soda, baking powder and teaspoon salt in

large bowl and set aside.
In separate bowl, cream butter, both sugars, eggs and vanilla

until fluffy.
Add flour mixture and mix well.
Add oats, chocolate chips and pecans and mix well.
Drop by teaspoonfuls on sprayed cookie sheet and bake for

15 minutes. Yield: 3 dozen cookies.

T he largest collection of vintage World War II aircraft in the world is maintained
by the Confederate Air Force of Texas and is located in the American Airpower
Heritage Museum in Midland.
~274~
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Editors Choice
Baylor Cookies
The best ice box cookies around.
1 cup shortening
1 cup sugar
1 egg
1 teaspoons vanilla
2 cups flour
Combine shortening, both sugars, egg, teaspoon salt and vanilla and
mix well.
Add flour and baking powder and mix until it blends well. Add
pecans and mix.
Divide dough in half and roll in log shapes on sheet of floured

wax paper.
Place rolled dough on another piece of wax paper and roll up.
Refrigerate rolls several hours.
When dough is thoroughly refrigerateed, slice in -inch slices.
Bake on cookie sheet for 15 minutes or until slightly brown.

Yield: 3 dozen cookies.

~275~
M ommas C ookies
Choc-O-Cherry Cookies
1 cup sugar
1 egg
teaspoon vanilla
1 cups flour
cup cocoa
1 (10 ounce) jar maraschino cherries, well drained
Cream butter, sugar, egg and vanilla until light and fluffy.
Add dry ingredients and teaspoon salt and mix.
Add chocolate chips and cherries cut in fourths and mix.
Drop by teaspoonfuls on cookie sheet and bake for 15 minutes.


T he Texas State Capitol building has more square footage than any other
state capitol building.
~276~
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Big-as-Texas Cookies
1 cups sugar
1 cups flour
1 cup oil
2 eggs, beaten
5 tablespoons milk
1 (6 ounce) package milk chocolate chips
In large bowl, combine both sugars, flour, baking powder, baking

soda, spices, teaspoon salt and oats and mix well.
Add oil, eggs and milk and mix well. Stir in pecans and chocolate
chips. (Mixture will be stiff.)
Drop by heaping tablespoonfuls or bigger on unsprayed cookie sheets.

Bake for 10 to 13 minutes. Yield: 2 dozen cookies.

T he San Jacinto Monument near Houston is the tallest monumental column
in the world. It commemorates the battle of San Jacinto assuring Texas of its
independence from Mexico.
~277~
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Texas Butter Cookies
1 egg
1 teaspoon vanilla
2 cups plus 1 tablespoon flour
With mixer, cream butter, powdered sugar and add egg, vanilla and
almond extract and mix well.
In separate bowl, sift flour, cream of tartar and baking soda and add to
creamed mixture. Cover and refrigerate several hours.
When ready to bake, preheat oven to 350.
Roll cookie dough into -inch thickness and use cookie cutters to
make desired shapes. Place on unsprayed cookie sheet.
Bake for 7 to 8 minutes, but do not brown. Sprinkle a little

granulated sugar over each cookie while still hot. Yield: 2 dozen
cookies.
Surprise Chocolates

2 pounds white chocolate
2 cups Spanish peanuts
2 cups small pretzels sticks, broken
Melt chocolate in double boiler. Stir in peanuts and pretzels.
Drop by teaspoonfuls on wax paper. Work fast because mixture

hardens quickly.
Place in freezer for 1 hour before storing. Yield: About 5 dozen.

~278~
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Sierra Nuggets
1 cups sugar
1 tablespoon milk
2 teaspoons vanilla
2 eggs
1 cup crushed corn flakes
1 cups flour
cup flaked coconut
2 cups chocolate chips
In large mixing bowl, cream butter and both sugars and beat in milk,
vanilla and eggs. Stir in corn flakes and oatmeal.
Sift flour, baking soda, 1 teaspoon salt and spices. Gradually add to
cookie mixture. (Cookie batter will be very stiff.)
Stir in coconut, chocolate chips and pecans. Drop by

teaspoonfuls onto cookie sheet. Bake for 10 to 15 minutes.

~279~
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Shortbread Crunchies
1 cup oil
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup quick-cooking oats
3 cups flour
1 cup crushed cornflakes
Cream butter, oil and both sugars. Add egg and vanilla and mix well.
Add oats, flour, baking soda and 1 teaspoon salt and mix. Add
cornflakes, coconut and pecans and mix.
Drop by teaspoonfuls on unsprayed baking sheet. Flatten with fork

dipped in water.
Bake for 15 minutes or until light brown. Yield: 4 dozen cookies.

T he largest equestrian sculpture in the world is the Mustangs of Las Colinas
located near Dallas-Fort Worth International Airport.
~280~
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Editors Choice
Cheerleader Brownies
Great, chewy, chocolaty brownies! They wont last long!
cup oil
2 cups sugar
4 eggs, beaten
cup corn syrup
cup cocoa
1 cups flour
2 teaspoons vanilla
In large bowl, mix oil, sugar, eggs and corn syrup.
In separate bowl, mix cocoa, flour, 1 teaspoon salt and baking powder.
Slowly pour cocoa mixture into sugar mixture and mix thoroughly.
Stir in vanilla and chopped pecans.
Pour into sprayed 9 x 13-inch baking pan and bake for about 50
minutes or until toothpick inserted in center comes out clean.
Yield: 12 to 14 brownies.
A ccording to newspaper accounts, Jacob Brodbeck flew an airplane powered by

coil springs to tree-top heights in 1865, 40 years before the Wright Brothers
flew in 1903. Shortly after achieving tree-top height, he crashed into a henhouse
killing several chickens and scaring several others to death.
~281~
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Glazed-Butterscotch Brownies
3 eggs
3 cups flour
2 tablespoons baking powder
Glaze:
cup evaporated milk
teaspoon vanilla
Combine and beat sugar and butter until fluffy. Add eggs and blend.
Combine flour, baking powder and teaspoon salt and add to

sugar-egg mixture, 1 cup at a time. Add pecans and coconut.
Spread batter in 10 x 15-inch well sprayed baking pan and bake for
20 to 25 minutes. Batter will be hard to spread.
For glaze, combine brown sugar, milk, butter and teaspoon salt in
saucepan and bring to boil.
Cool slightly and add powdered sugar and vanilla and beat until
smooth. Spread glaze over cooled brownies. Yield: 14 to 18
brownies.

~282~
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Million-Dollar Bars
1 (6 ounce) package butterscotch chips
Melt butter in sprayed 9 x 13-inch baking dish.
Sprinkle crumbs over butter and stir. Add layers of chocolate chips,
butterscotch chips, pecans and coconut.
Pour sweetened condensed milk over top and bake for about 30
minutes. Cool in pan and cut bars. Yield: 12 to 14 bars.
Yummy Chess

S quares
1 (18 ounce) box butter cake mix
4 eggs, divided
2 teaspoons vanilla, divided
1 (1 pound) box powdered sugar
Combine cake mix, 1 egg, butter and 1 teaspoon vanilla and mix well.
Batter will be very thick.
Spread in sprayed, floured 9 x 13-inch baking dish.
Combine remaining 3 eggs, 1 teaspoon vanilla, cream cheese and
powdered sugar and beat well. Spread over cake mixture. Bake for
1 hour. Refrigerate and serve. Yield: 12 to 14 squares.
~283~
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Chocolate-Streusel Bars
1 cups unsifted flour
cup cocoa
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 egg
2 teaspoons vanilla
cup chopped pecans
In large bowl, combine flour, sugar and cocoa. Cut in butter

until crumbly.
Reserve 1 cup crumb mixture and press remaining dough firmly in

sprayed 9 x 13-inch baking pan. Bake for 15 minutes.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk until smooth.
Add egg and vanilla and mix well. Pour over prepared crust.
Combine pecans with reserved crumb mixture and sprinkle over cream
cheese mixture.
Bake for 25 minutes or until bubbly.
Cool and refrigerate. Cut into bars and store in covered container.
Yield: 12 to 14 bars.

~284~
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Butter-Pecan Turtle Bars
2 cups flour
1 cups packed light brown sugar, divided
1 cup plus 2 tablespoons(2 sticks) butter, divided
4 (1 ounce) squares semi-sweet chocolate
Melt cup (1 stick) butter and combine with flour and cup brown
sugar in large mixing bowl and blend until crumbly.
Pat firmly into sprayed 9 x 13-inch baking pan. Sprinkle pecans over
unbaked crust and set aside.
In small saucepan, combine cup brown sugar and 6 tablespoons

( stick) butter. Cook over medium heat, stirring constantly.
When mixture comes to boil, boil for 1 minute, stirring constantly.

Drizzle caramel sauce over pecans and crust.
Bake for 18 to 20 minutes or until caramel layer is bubbly. Remove

from oven and cool.
In saucepan over low heat, melt chocolate squares and cup ( stick)
butter and stir until smooth. Pour over bars and spread around evenly.
Cool and cut into bars. Yield: 12 to 14 bars.
~285~
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Texas Pecan Bars
Crust:
3 cups flour
cup (1 sticks) butter, softened
cup sugar
Filling:
4 eggs, beaten
1 cups light corn syrup
1 teaspoons vanilla
With mixer, blend flour, butter, sugar and teaspoon salt and press
firmly in sprayed 12 x 18-inch jelly-roll pan.
Bake for 25 minutes or until golden brown.
For filling mix all ingredients except pecans. Spread pecans over crust,
pour in egg mixture and spread evenly.
Bake for 25 more minutes or until filling sets. Cool and cut into
squares. Yield: 12 to 14 bars.
~286~
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Cheesecake-Pecan Bars
1 cup flour
5 tablespoons butter, softened
1 egg
1 tablespoon milk
teaspoon vanilla
cup chopped pecans
In bowl, combine flour, butter and brown sugar. Press into unsprayed
8 x 8-inch baking pan. Bake for 10 minutes.
With mixer, beat cream cheese, egg, milk and vanilla until smooth and
scrape sides of bowl often.
Spread over baked flour layer and sprinkle with pecans.
Bake for 25 minutes. Cool and refrigerate at least 2 hours before

cutting into bars. Store in refrigerator. Yield: 8 to 9 bars.

T exas is the largest oil producer in the U.S.
~287~
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Carmelitas
Crust:
1 cup flour
1 cup quick-cooking oats
cup (1 sticks) butter, melted
Filling:
cup chopped pecans
1 (12 ounce) jar caramel ice cream topping
3 tablespoons flour
Combine teaspoon salt and all crust ingredients in large mixing

bowl and blend well with mixer to form crumbs.
Press two-thirds crumbs into sprayed 9 x 13-inch baking pan. Bake

for 10 minutes.
Remove from oven and sprinkle with chocolate chips and pecans.
Blend caramel topping with flour and 1 to 2 tablespoons water

and spread over chips and pecans. Sprinkle with remaining crumb
mixture.
Bake for 20 minutes or until golden brown. Refrigerate for 2 hours

before cutting into squares. Yield: 12 to 14 squares.

~288~
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Iced Pineapple Squares
1 cups sugar
2 cups flour
2 eggs
Frosting:
1 cups sugar
1 teaspoon vanilla
Mix sugar, flour, baking soda, teaspoon salt, pineapple and eggs.
Pour into sprayed, floured 9 x 13-inch baking dish.
Frosting:
Mix sugar, butter and evaporated milk in saucepan and boil 4 minutes,
stirring constantly.
Remove from heat and add pecans, coconut and vanilla. Spread over
hot squares. Yield: 12 squares.
~289~
S weet T hangs
Bunuelos
4 cups flour
3 tablespoons sugar
2 eggs, well beaten
1 cup milk
1 cup sugar
In large bowl combine flour, sugar, 1 teaspoon salt and baking powder.
Combine well beaten eggs and milk and gradually stir into flour
mixture. Add melted butter and mix well.
Place dough on lightly floured board and knead until dough is smooth
and elastic. Pinch off about 2 tablespoons dough and make balls.
Flatten balls to 4 x 4-inch squares.
Deep fry flattened balls until light brown on both sides. Drain on
paper towels and sprinkle with mixture of cinnamon and sugar. Serves
15 to 20.

T exas is the leading producer of jalapenos in the U.S. Texas produces more
than 50% of all jalapenos consumed in the U.S.
A mild jalapeno was introduced in 1991 and developed by a chili-producing

professor at Texas A&M University.
~290~
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Sopapillas
4 cups sifted flour
1 tablespoon baking powder
3 tablespoons sugar
3 tablespoons shortening
1 cups milk
Oil for deep frying
Combine flour, 1 teaspoon salt, baking powder and sugar. Cut in

shortening and add just enough milk to make dough firm enough to
roll. Cover bowl and let stand for about 45 minutes.
Roll -inch thick on lightly floured board and cut into diamond-
shaped pieces.
Heat enough oil in heavy pot for frying. Fry a few pieces at a time,
turn at once so they will puff evenly, then brown on both sides.
Drain on paper towels and serve with butter. Serves 15 to 20.
Mango Cream

2 ripe, soft mangoes
gallon vanilla ice cream, softened
Peel mangoes, cut slices around seed and chop slices. In large bowl,
mix ice cream, lemonade and whipped topping and fold in mango
chunks.
Quickly spoon mixture into parfait glasses, cover with plastic wrap and
freeze. Serves 8 to 10.
~291~
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Flan
This is a Mexican custard served at most Tex-Mex restaurants.
1 cup sugar, divided
4 eggs, very well beaten
1 teaspoon vanilla
In heavy saucepan, rub butter on bottom and sides.
In saucepan over medium heat, melt cup sugar until it carmelizes.

Add remaining sugar and stir until there is clear brown syrup. Pour
equal parts into 6 individual custard bowls.
Combine condensed milk, evaporated milk, eggs and vanilla and

mix well. Pour mixture over cooled, melted sugar mixture in custard
bowls.
Place bowls in another container half-filled with water.
Bake for 1 hour. Flan is done when toothpick comes out clean.
Serve by carefully turning bowls upside down onto plate and removing
flan from bowls. The caramelized sugar will be on top. Serves 6.
~292~
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Old-Fashion Ice Cream
4 large eggs, separated
2 tablespoons flour
2 cups sugar
3 quarts milk, divided
Chipped ice
Rock salt
1-gallon freezer container
In mixing bowl, beat egg yolks until light and fluffy.
Combine flour and sugar, add to egg yolks and 1 quart milk and
beat well.
Beat egg whites until stiff and fold into yolk-milk mixture. Pour into
double boiler and heat, stirring constantly, until mixture thickens.
Pour into ice cream freezer.
Add whipping cream and enough milk to reach 3 inches from top
of freezer. Cover tightly and pack freezer with ice and rock salt and
freeze. Serves 10 to 14.
TIP:To make peach or banana ice cream, add 2 cups diced fruit before
adding remaining milk.
After-Dinner

K ahlua Ice
1 pint vanilla ice cream
cup Kahlua liqueur
cup creme de cacao liqueur
cup milk
Crushed ice, optional
Place scoops of ice cream in blender and add liqueurs and milk.
Process in blender until smooth and add crushed ice if desired.
Pour mixture in serving glasses and serve immediately. Serves 4 to 6.
~293~
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Kahlua Souffle
1 cup half-and-half cream, divided
3 egg yolks
6 tablespoons sugar, divided
1 tablespoon unflavored gelatin
cup Kahlua liqueur
teaspoon vanilla
3 egg whites
In bowl, combine cornstarch and small amount of half-and-half cream

and blend well.
Add remaining half-and-half cream and cook over low heat, stirring
constantly, until mixture thickens. Beat egg yolks lightly with
5 tablespoons sugar.
Soften gelatin in cup water, add yolks and gelatin to

half-and-half cream mixture and cook, stirring constantly, an
additional 4 to 5 minutes.
Cool slightly and add Kahlua and vanilla.
Beat egg whites until very stiff and add remaining 1 tablespoon sugar
and pinch of salt.
Fold egg whites into yolk mixture, pour into souffle dish and
refrigerate. Serves 4 to 6.
~294~
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Creamy Banana Pudding
1 (3 ounce) package instant vanilla pudding mix
1 (8-ounce) carton whipped topping
36 vanilla wafers
3 bananas, sliced, dipped in lemon juice
In large bowl, combine sweetened condensed milk and 1 cups

cold water.
Add pudding mix and beat well and refrigerate 5 minutes.
Fold in whipped topping. Spoon 1 cup pudding mixture into

2-quart glass serving bowl.
Top with one-third each of wafers, bananas and pudding. Repeat

layers twice and end with pudding.
Cover, refrigerate and store in covered container in refrigerator. Serves

10 to 12.

M ore than 100 species of cacti grow in Texas, the widest assortment of any
other state in the U.S. Cacti are used in Texas for foods in salads, wines
and jelly. The tunas or seed pods of the prickly pear are used in salads, wines and
jelly. The pads or nopalitos with their spines singed off are used in a small way in
Tex-Mex food and a big way for cattle.
~295~
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Lemon Lush
1 cups flour
cup butter
cup chopped pecans
1 (12 ounce) carton whipped topping, divided
2 (3 ounce) package instant lemon pudding
2 cups milk
Mix flour, butter and pecans. Pat into sprayed 9 x 13-inch baking dish
and bake for 15 minutes. Cool.
Beat powdered sugar and cream cheese until fluffy and fold in 2 cups
whipped topping. Spread on nut crust.
Mix pudding, lemon juice and milk, beat and spread over second layer.
Top with remaining whipped topping and refrigerate. To serve, cut
into squares. Serves 9 to 12.
Texas Food Festivals

Texas Citrus Festival................................................Mission.................... January
Wild Hog Festival.................................................... Sabinal................... February
Oysterfest.................................................................Fulton.......................March
Fiesta................................................................... San Antonio.....................April
Strawberry Festival.................................................... Poteet..........................April
Annual Electra Goat Barbecue................................. Electra..........................May
Annual Crayfish Festival......................................... Bandera.........................May
Annual Chuck Wagon Gathering...........................Lubbock........................May
Watermelon Thump.................................................Luling..........................June
Texas Blueberry Festival.......................................Nacogdoches.....................June
Onion Fest.............................................................Noonday........................June
Night in Old Pecos Cantaloupe Festival.....................Pecos...........................June
Peach JAMboree.................................................... Stonewall........................June
~296~
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Margarita-Party Dessert
1 (12 ounce) box vanilla wafers, crushed
3 quarts vanilla ice cream, softened
1 (6 ounce) can frozen limeade concentrate, thawed
cup tequila
2 tablespoons cointreau liqueur
Juice of 1 lime
teaspoon grated lime peel
1 lime
Melt butter in 9 x 13-inch glass dish, place crushed wafers in dish and
mix well. Pat down to make crust.
In large mixing bowl, combine softened ice cream, limeade
concentrate, tequila, cointreau, lime juice and lime peel. Fold together
and mix well. Pour over vanilla wafer crumbs and freeze.
To serve, slice in squares. When ready to serve, slice lime very thin.
Make cut to center of each lime slice, twist and place on each serving
for garnish. Serves 9 to 12.
Texas Food Festivals

Black-Eyed Pea Jamboree......................................... Athens........................... July
Parker County Peach Festival............................... Weatherford....................... July
Chronicle Hot Sauce Festival....................................Austin...................... August
Great Texas Peanut Festival..................................... Gorman................September
Texas Pecan Festival................................................. Groves.................September
Kolache Fest.........................................................Hallettsville.............September
Tomato Fest..........................................................Jacksonville.............September
Turkeyfest................................................................. Cuero..................... October
Hot Pepper Festival................................................ Palestine................... October
Texas Rice Festival...................................................Winnie................... October
Punkin Days...........................................................Floydada.................. October
Spinach Festival................................................... Crystal City.............November
Chili Pepperama....................................................... Dallas..................November
~297~
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Fruit Fajitas
1 (20 ounce) can cherry pie filling
10 small flour tortillas
1 cups sugar
1 teaspoon almond flavoring
Divide pie filling equally on flour tortillas. Roll up and place in

sprayed 9 x 13-inch baking dish.
In saucepan, mix 1 cup water, sugar and butter and bring to boil. Add
almond flavoring and pour over flour tortillas.
Place tortilla rolls in refrigerator and soak 1 to 24 hours.
Bake for 20 to 25 minutes until brown and bubbly.
Serve hot or room temperature with spoonful whipped topping.

Serves 8.
TIP: Other pie fillings may be used in place of cherry pie filling.
~298~
S weet T hangs
Texas Millionaires
1 (16 ounce) package pecan halves
2 (12 ounce) packages chocolate chips
1 (7 ounce) jar marshmallow creme
5 cups sugar
In bowl, combine and mix pecans, chocolate chips and marshmallow

creme and set aside.
In saucepan, mix sugar, butter and evaporated milk. Heat to rolling

boil, stir constantly and cook for 7 minutes.
Pour over pecan-chocolate chip mixture and stir until mixture

blends well.
Drop by tablespoonfuls on wax paper; allow millionaires to set

and become firm before serving. Store in airtight container in
refrigerator. Serves 12 to 16.
Peanut Clusters

1 (24 ounce) package almond bark
1 (12 ounce) package milk chocolate chips
5 cups salted peanuts
In double boiler, melt almond bark and chocolate chips. Stir in

peanuts and drop by teaspoonfuls onto wax paper. Store in airtight
container. Serves 8 to 12.

~299~
S weet T hangs
Editors Choice
Texas Peanut Brittle

3 cups sugar
1 cup light corn syrup
3 cups raw shelled peanuts
In heavy skillet, combine sugar, cup water and corn syrup and boil
until soft-boil or until it spins a thread.
Add peanuts, stirring constantly, until mixture turns brownish gold.
Remove from heat, add butter, baking soda and teaspoon salt.
(Mixture will bubble up.) Immediately pour onto sprayed cookie
sheet to cool.
When cool, break into serving-size pieces. Serves 10 to 15.
Tumbleweeds

1 (12 ounce) package butterscotch chips
cup peanut butter
1 (12 ounce) can peanuts
1 (4 ounce) can shoestring potatoes
In saucepan on low heat, melt chips with peanut butter and mix well.
Stir in peanuts and shoestring potatoes. Drop by tablespoonfuls on

wax paper. Store in airtight container. Serves 8 to 12.

~300~
S weet T hangs
Tex-Mex Pralines
2 cups sugar
3 tablespoons white corn syrup
2 cups pecan halves
In large saucepan, combine sugar, milk, corn syrup and butter and
bring to boil.
Add pecans and cook on high until candy is at soft-boil stage (238 on
candy thermometer).
Remove from heat and beat until creamy. Drop by tablespoons on

wax paper. Serves 8 to 12.
Mexican-Pecan

P ralines
1 (16 ounce) box light brown sugar
2 cups whole pecans
3 tablespoons light corn syrup
cup sweetened condensed milk
In heavy saucepan, combine all ingredients and cook over medium

heat, stirring constantly, until mixture reaches hard-boil stage (250).
Remove from heat and beat until candy thickens, about

4 to 5 minutes.
Drop by tablespoonfuls onto wax paper and cool. Serves 8 to 12.

~301~
S weet T hangs
Texas Creamy Pralines
2 cups sugar
cup white corn syrup
cup ( stick) butter
1 teaspoon vanilla
Mix sugar, evaporated milk, corn syrup and baking soda and cook in
double boiler.
Stir constantly and cook until ball forms when dripped in cold water
or until it reaches soft-boil stage on candy thermometer. This will take
about 15 minutes.
Remove from heat and add butter, vanilla and pecans and beat until it
is cool and stiff enough to keep its shape when poured on wax paper.
This may take 15 to 20 minutes of beating.
Pour on wax paper in desired size and cool completely. Store in

airtight container or wrap individually in plastic wrap. Serves 8 to 12.

S pace Center Houston is the visitors center for NASAs Johnson Space Center.
Interactive displays and simulators give visitors the feel of working in space and
landing the lunar orbiter.
~302~
S weet T hangs
Editors Choice
Creamy Pralines
1 cups sugar
1 cups light corn syrup
4 to 5 cups pecan halves
2 teaspoons vanilla
In heavy saucepan, combine sugar and corn syrup. Cook until

mixture is soft-boil stage (240).
Add butter and cream, bring to boil and cook, stirring constantly,
until candy reaches hard-boil stage (250).
Remove from heat and stir in pecans and vanilla. Beat candy
vigorously until candy is fairly cool.
Drop by tablespoonfuls onto wax paper or foil. Let candy stand for
1 to 2 hours and wrap each piece separately in plastic wrap. Serves 8
to 12.
White Chocolate
F udge
1 teaspoons vanilla
12 ounces almond bark, melted
cup chopped pecans
Beat cream cheese at medium speed until smooth, gradually add sugar
and vanilla and beat well to mix. Stir in melted almond bark and
pecans. Spread into sprayed 8-inch square pan. Refrigerate until firm.
Yield: 12 squares.
~303~
S weet T hangs
Sweet Potato Pudding
This recipe is so old it came with the wagon trains.
4 large sweet potatoes, peeled, finely shredded

1 cup buttermilk
2 (12 ounce) cans evaporated milk
2 cups sugar
1 cups (3 sticks) butter, melted
1 teaspoon ground nutmeg
Place sweet potatoes in large, covered ovenproof dish.
Pour buttermilk and evaporated milk over sweet potatoes immediately

after shredding so they will not change color.
Stir in sugar, butter, nutmeg and cinnamon. Add baking soda and stir
slightly.
Bake for 1 hour 30 minutes. Serve hot. Serves 12.
TIP:My grandfather shredded sweet potatoes by hand for this recipe and it
was no easy task, but plenty worth it.
~304~
S weet T hangs
Homemade Plum Jelly
5 to 6 pounds tart plums
(5 cups plum juice)
1 (1.75 ounce) package Sure-Jell
6 cups sugar
Wash and place plums in very large roasting pan or pot and cover with
water. Boil until plums are soft and mushy and stir often. Watch
carefully to keep pan from boiling over.
Pour plums and juice into large colander with large pan to catch juice.
You should have 5 cups juice. Add up to cup water, if necessary
to have exactly 5 cups juice.
In large roasting pan place juice and envelope of Sure-Jell and bring to
boil (again watch for spillage).
Add sugar, return to a full rolling boil (a boil that doesnt stop
bubbling when stirred), and stir constantly. Boil for exactly 1 minute.
Remove from heat and skim off any foam with metal spoon. Ladle
quickly into sterilized jars, filling to within inch of top of jars.
Cover with two-piece lids and screw bands on tightly. Let stand at
room temperature at least 24 hours. Refrigerate after jars are opened.
Yield: 6 half-pint jars.
TIP: U
sing this Sure-Jell method, measure must be EXACTLY 5 cups
juice and 6 cups sugar.
~305~
Bibliography
Jane Butel, Chili Madness, New York, NY, 1980
Alice Guadalupe Tapp, Tamales 101, Berkeley. Ca, 2002
Maria Teresa Bermudez, Mexican Family Favorites Cookbook, Phoenix, Az, 1983
Junior League of Corpus Christi, Fiesta, Corpus Christi, Tx., 1973
Blue-Lake-Deerhaven Cookbook Committee, A Texas Hill Country Cookbook, Marble

Falls, Tx. 1976
The Richardson Womans Club, The Texas Experience, Richardson, Tx. 1982
The Junior League of San Antonio, Flavors, San Antonio, Tx. 1978
Harris Farms Publishing, Mamas Cooking, Hamilton, Tx. 1977
Houston Junior League, Houston Junior League Cookbook, Houston, Tx. 1968
Anne Dingus, More Texas Sayings, Houston, Tx. 1966
W. C. Jameson, Bubba Speak Texas Folk Sayings, Okano, Tx. 1998
James Troman, Down-Home Texas Cooking, Houston, Tx. 1982
Houston Junior Forum, Buffet on the Bayou, Houston, Tx 1993
The Junior League of Corpus Chrisiti, Viva Tradiciones, Cropus Christi, Tx. 1996
Louise P. Grace, R.D. Leaving Home, Bonham, Tx 1984
H.E. Butt Grocery Company, Texas Favorites, Austin, Tx 1985
Jean Coates, The Ultimate Cooking with 4 Ingredients, Highland Village, Tx. 2002
Sheryn & Barbara Jones, Mothers Recipes, Highland Village, Tx. 2002
Barbara C. Jones, Cooking with 5 Ingredients, Highland Village, Tx. 2002
Longhorn Breeders Association, Texas Longhorn Cookbook, Fort Worth, Tx.. 1998
Austin Junior Forum, Best of Lone Star Legacy, Highland Village, Tx. 2001
Texas A & M University, Texas Almanac, Dallas, Tx. 2004
Wiley Publishing, Inc., Frommerss Texas, New York, NY 2003
Larry D. Hodge, Good Times in Texas, Plano, Tx 1999
~306~
Fixins!

Alphabetical
Index and
Cross Reference
Official Vegetable of The State of Texas
TEXAS 1015 SUPER-SWEET ONION
Slims Tidbit:
Time to put the chairs in the wagon.
I ndex
A Banana-Pineapple Loaf 68
Bandit-Sausage Ring 55
A Bowl of Red 156 Barbecue Marinade 147
A Different Hot Water Cornbread 65 Barbecued Chicken 202
A Different Taco Salad 81 Barbecued Shrimp Jose 217
A Really Great Pound Cake 253 Bars See Squares & Bars
After-Dinner Kahlua Ice 293 Basic Barbecue Sauce 145
Alamo Splash 46 Baylor Cookies 275
Almond-Asparagus Bake 117 Bean-Cheese Taco Dip 27
Almond-Tea Punch 40 Beans
Appetizers Best Little Beans in Texas 104
Bean-Cheese Taco Dip 27 Brazos Baked Beans 109
Cayenne Cookies 21 Frijoles con Jamon 106
Cheese-Biscuit Bandits 36 Frijoles Ranchero 107
Chile Con Queso 25 Frijoles Refritos 105
Chili-Beef Dip 23 Home-on-the-Range Stew 110
Easy Chalupas 37 Pecos Whistleberries 105
Easy Cheesy Bean Dip 28 Texoma Baked Beans 109
Easy Chili Dip 23 Trail Drive Whistlers 108
Easy Gringo Guacamole 35 Beef & Tex-Mex
Enchilada Dip 22 Beef Jerky 171
Fiesta Shrimp Dip 28 Beef Burritos 174
Galveston Bay Crab Spread 31 Beef Flautas 184
Git Along Little Dogies 34 Beef Tacos 181
Hot-to-Trot Jalapeno Pie 32 Beef-Enchilada Casserole 178
Jalapeno Eggs 21 Beef-Stuffed Cabbage 168
Jalapeno Jelly 40 Black-Eyed Pea Fiesta Supper 169
Layered Taco Dip 30 Chile Rellenos Bake 183
Original Hot Cheese Dip 26 Chiles Rellenos Mamacita 184
Ranch Roll-Ups 34 Classic Cream Gravy 162
Roast Beef Sandwich Spread 32 Cowpoke Steak and Gravy 164
Sombrero Dip 27 Green Enchiladas 179
Spicy Guacamole 35 Homers Dynamite Marinated Beef
Stompin Good Jalapeno Squares 33 Kebabs 166
Sweet Texas Onions 37 Lone Star Chicken-Fried Steak and Cream
Tamales Quick Dip 31 Gravy 163
Tejas-Sausage Dip 24 Mexican-Beef Casserole 185
Texas Black-Eyed Pea Dip 24 Preacher Pot Roast and Gravy 167
Texas Jalapeno Spread 20 Quick and Easy Fajitas 173
Texas Party Mix 38 Savory Meat Loaf 169
Texas-Spiced Pecans 39 Soft Beef Tacos 175
Tostados 20 Taco Pie 176
Vaquero Bean Dip 29 Tamale Loaf 181
West Texas Dip 29 Texas Beef Fajitas 172
Wild West Dip 25 Texas Calf Fries 165
Apricot Cobbler 268 Texas Corny Dogs 170
Apricot-Baked Ham 214 Texas Tamale Pie 180
Avocado-Cream Soup 102 Texas-Style Chili Rellenos 182
B Traditional Beef Enchiladas 177
Beef Jerky 171
Baked Quail 237 Beef Burritos 174
Baked Squash Ol 113
~308~
I ndex
Beef Flautas 184 Mexican Cornbread 63
Beef Tacos 181 Scratch Corn Tortillas 75
Beef-Enchilada Casserole 178 Scratch Flour Tortillas 76
Beef-Stuffed Cabbage 168 Sourdough Bullets 59
Beer Brisket Sop 144 Spicy Cornbread Twists 66
Beer-in-the-Rear Chicken 187 Texas Beer Bread 65
Berry Pizzazz 90 Texas Garlic Toast 61
Best Little Beans in Texas 104 Texas Hush Puppies 62
Beverages Tex-Mex Cornbread 64
Alamo Splash 46 Very Berry Strawberry Bread 71
Almond-Tea Punch 40 Zucchini-Pineapple Bread 70
Bloody Maria 47 Breakfast & Brunch
Cactus Berry 47 Bandit-Sausage Ring 55
Cappuccino Punch 43 Breakfast Break 54
Chapala 47 Breakfast Burritos 51
Easy Frozen Strawberry Margarita 48 Breakfast Tacos 50
Homemade Amaretto 45 Brunch Biscuits 53
Homemade Kahlua 45 Crabmeat Quiche 56
Hot Dr. Pepper 44 Easy Breakfast Eggs 51
Ruby Red-Strawberry-Mango Smoothie 44 Green Chile Grits 56
Sangria 46 Huevos Rancheros 52
Sparkling Cranberry Punch 41 Quesadilla Pie 54
Summertime Punch 41 Ranch Sausage and Grits 55
Tequila Sunrise 48 Ranchero Sauce 53
Winter-Spiced Cider 42 Breakfast Break 54
Big-as-Texas Cookies 277 Breakfast Burritos 51
Big-Time Chili 158 Breakfast Tacos 50
Biscuits and Sausage Gravy 60 Brews See Beverages
Black Bean Salsa 18 Brisket
Black-Eyed Pea Fiesta Supper 169 Brisket with Barbecue Sauce 152
Black-Eyed Pea Salad 83 Downtown Brisket 153
Bloody Maria 47 Fancy Beef Brisket 151
Blue Norther Stew 93 Real Simple Brisket 150
Brazos Baked Beans 109 Slow-Cooker Corned Beef Brisket 154
Breads Smoked Brisket 149
A Different Hot Water Cornbread 65 Texas Beef Brisket 148
Banana-Pineapple Loaf 68 Brisket Dry Rub 143
Biscuits and Sausage Gravy 60 Brisket with Barbecue Sauce 152
Broccoli Cornbread 66 Broccoli Cornbread 66
Cattle Trail Sourdough Starter 58 Brown Sugar-Rum Cake 254
Cheddar Cornbread 63 Brunch Biscuits 53
Crunchy Bread Sticks 61 Bunuelos 290
Delicious Pumpkin Bread 69 Butter-Pecan Turtle Bars 285
Fresh Blueberry Muffins 73
Gingerbread Muffins 73
Glazed-Lemon Bread 67
C
Cactus Berry 47
Graham-Streusel Coffee Cake 57 Cakes
Hot Water Cornbread 64 A Really Great Pound Cake 253
Just Plain Ol Cornbread 62 Brown Sugar-Rum Cake 254
Larruppin Good Secret Muffins 74 Chocolate Round-Up Cake 248
Maple-Spice Muffins 72 Chocolate-Orange Cake 249
~309~
I ndex
Mockingbird Cake 247 Chicken-Fried Chicken and Cream
Moms Pound Cake 251 Gravy 198
Nutty Pound Cake 252 Chicken-Fried Venison Steak and Pan
Pina Colada Cake 246 Gravy 228
Pumpkin-Chess Cake 249 Chicken-Taco Bake 194
Pumpkin-Pie Pound Cake 250 Chile Con Queso 25
Rich Turtle Cake 245 Chile Rellenos Bake 183
South Texas Tropical Cheesecake 255 Chile-Cheese Squash 120
The Best Fresh Apple Cake 244 Chiles Rellenos Mamacita 184
Very Blueberry Cheesecake 256 Chili
Candy See Desserts A Bowl of Red 156
Cappuccino Punch 43 Big-Time Chili 158
Carmelitas 288 Championship Chili 157
Cattle Trail Sourdough Starter 58 Easy Chili Casserole 160
Cauliflower Con Queso 124 Easy Chili 160
Cayenne Cookies 21 Original Chili Con Carne 159
Cayenne-Sweet Onion Bake 133 Chili-Beef Dip 23
Championship Chili 157 Choc-O-Cherry Cookies 276
Chapala 47 Chocolate Meringue Pie 265
Cheddar Cornbread 63 Chocolate Round-Up Cake 248
Cheerleader Brownies 281 Chocolate-Orange Cake 249
Cheese-Biscuit Bandits 36 Chocolate-Streusel Bars 284
Cheesecake-Pecan Bars 287 Cilantro Chicken 195
Chicken & Tex-Mex Classic Cream Gravy 162
Barbecued Chicken 202 Cobblers See Pies & Cobblers
Beer-in-the-Rear Chicken 187 Cookies
Chicken-Fried Chicken and Cream Baylor Cookies 275
Gravy 198 Big-as-Texas Cookies 277
Chicken-Taco Bake 194 Choc-O-Cherry Cookies 276
Cilantro Chicken 195 Cowboy Cookies 274
Creamy Turkey Enchiladas 205 No-Bake Chocolate Cookies 272
Easy-Oven Chicken 203 Nutty Haystacks 272
Favorite Chicken 202 Old-Fashion Peanut Butter Cookies 273
Fiesta Chicken 197 Orange Balls 270
Fried Chicken Livers 203 Pecan Tassies 270
Gourmet Chicken 201 Shortbread Crunchies 280
Homers Best Marinated Smoked Sierra Nuggets 279
Chicken 186 Surprise Chocolates 278
Jalapeno Turkey 206 Texas Butter Cookies 278
Jazzy Chicken and Dressing 199 Texas Ranger Cookies 271
King Ranch Chicken 196 Cornbread Dressing and Gravy 119
Mild Chicken Pepe 200 Cornbread Salad 89
Oven-Fried Chicken 192 Corn-Green Chile Casserole 117
Sour Cream Chicken Enchiladas 204 Corpus Grilled Lemon Shrimp 216
South-of-the-Border Chicken 193 Cowboy Cookies 274
Sunday-Chicken Casserole 192 Cowpoke Steak and Gravy 164
Texas Chicken Fajitas 191 Crabmeat Quiche 56
Texas-Pecan Chicken 188 Cream-Style Zucchini 122
Three Cheers for Chicken 190 Creamy Banana Pudding 295
Tortilla-Chip Chicken 189 Creamy Crunchy Cole Slaw 88
Turkey Jerky 206 Creamy Jalapeno Spinach 129
~310~
I ndex
Creamy Lemon Pie 263
Creamy Pralines 303 F
Creamy Turkey Enchiladas 205 Fancy Beef Brisket 151
Crunchy Bread Sticks 61 Fantastic Fruit Salad 92
Crunchy Cauliflower-Broccoli Salad 86 Favorite Chicken 202
Fiesta Chicken 197
D Fiesta Shrimp Dip 28
Fish & Critters
Deep-Fried Shrimp 218 Barbecued Shrimp Jose 217
Deer Camp Stew 233 Corpus Grilled Lemon Shrimp 216
Delicious Pumpkin Bread 69 Deep-Fried Shrimp 218
Desserts Galveston Island Stuffed Crab 218
After-Dinner Kahlua Ice 293 Grilled Swordfish with Cilantro-Citrus
Bunuelos 290 Sauce 220
Creamy Banana Pudding 295 Gulf Coast Oyster Bisque 224
Creamy Pralines 303 Kimble County Cabrito 226
Flan 292 Lake Texoma Fried Catfish 225
Fruit Fajitas 298 Padre Island Ceviche 221
Homemade Plum Jelly 305 Port Aransas Stuffed Flounder 219
Kahlua Souffle 294 Rockport Seafood Enchiladas 223
Lemon Lush 296 Seaside Oyster Loaf 224
Mango Cream 291 Shrimp Cooked in Beer 217
Margarita-Party Dessert 297 Stuffed Red Fish 222
Mexican-Pecan Pralines 301 Texas Fried Catfish 225
Old-Fashion Ice Cream 293 Flan 292
Peanut Clusters 299 Fluffy Pecan Pie 257
Sopapillas 291 Fredricksburg Sweet-Sour Cabbage 123
Sweet Potato Pudding 304 Fresh Blueberry Muffins 73
Texas Creamy Pralines 302 Fresh Tomato Salsa 15
Texas Millionaires 299 Fried Chicken Livers 203
Texas Peanut Brittle 300 Fried Dove and Gravy 236
Tex-Mex Pralines 301 Fried Game Birds 237
Tumbleweeds 300 Fried Jalapenos 111
White Chocolate Fudge 303 Fried Rattlesnake 239
Dinner-Bell Mashed Potatoes 136 Fried Yellow Squash or Zucchini 122
Downtown Brisket 153 Frijoles 106
E Frijoles Ranchero 107
Frijoles Refritos 105
Easy Breakfast Eggs 51 Frozen Holiday Salad 92
Easy Chalupas 37 Fruit Fajitas 298
Easy Cheesy Bean Dip 28
Easy Cheesy Spinach 128
Easy Chili Casserole 160
G
Galveston Bay Crab Spread 31
Easy Chili Dip 23 Galveston Island Stuffed Crab 218
Easy Chili 160 Game
Easy Frozen Strawberry Margarita 48 Baked Quail 237
Easy Gringo Guacamole 35 Chicken-Fried Venison Steak and Pan
Easy Potato Soup 96 Gravy 228
Easy Spinach Casserole 128 Deer Camp Stew 233
Easy-Oven Chicken 203 Fried Dove and Gravy 236
Enchilada Dip 22 Fried Game Birds 237
Encore-Cherry Salad 91 Fried Rattlesnake 239
~311~
I ndex
Grilled Dove and Mexican Bullets 235 Hot Breads See Breads
Hill Country Backstrap 227 Hot Dr. Pepper 44
Hot, Baked Armadillo Eggs 242 Hot Water Cornbread 64
Killer Piece-of-Tail Chili 241 Hot, Baked Armadillo Eggs 242
Marinated Venison Roast 229 Hotter n Hell Green Beans 115
Pan-Fried Frog Legs 240 Hotter-Than-Blue-Blazes Brisket Rub 143
Quail in Cream Sauce 238 Hot-to-Trot Jalapeno Pie 32
Ranch-Venison Chili 232 Huevos Rancheros 52
Real Texas Venison Chili 231
Slow-Cookin Venison Roast 230
Venison Jerky 234
I
Iced Pineapple Squares 289
Wild Turkey Breasts 239 Incredible Broccoli-Cheese Soup 101
Garlic Green Beans 86 Its Slaw Yall 88
Gingerbread Muffins 73
Git Along Little Dogies 34
Glazed-Butterscotch Brownies 282
J
Jalapeno Eggs 21
Glazed-Lemon Bread 67 Jalapeno Green Beans 115
Gourmet Chicken 201 Jalapeno Jelly 40
Graham-Streusel Coffee Cake 57 Jalapeno Turkey 206
Grandmas Hot German Potato Salad 79 Jazzy Chicken and Dressing 199
Green Bean Supreme 116 Just Plain Ol Cornbread 62
Green Chile Grits 56
Green Chili-Cheese Rice 140
Green Enchiladas 179
K
Kahlua Souffle 294
Green Pea Salad 83 Killer Piece-of-Tail Chili 241
Green Peas with Water Chestnuts 113 Kimble County Cabrito 226
Grilled Corn-On-The-Cob 114 King Ranch Chicken 196
Grilled Dove and Mexican Bullets 235 Kitchen-Sink Taco Soup 95
Grilled Pork Tamales 216
Grilled Swordfish with Cilantro-Citrus
Sauce 220 L
Grilled Texas 1015 SuperSweet Lake Texoma Fried Catfish 225
Onions 131 Larruppin Good Secret Muffins 74
Gringo Zucchini 121 Layered Salad 84
Gulf Coast Oyster Bisque 224 Layered Taco Dip 30
Lemon Lush 296
H Lemon Meringue Pie 264
Lemon-Chess Pie 263
Ham and Red-Eye Gravy 213 Lone Star Caviar 82
Hash Brown Potato Bake 136 Lone Star Chicken-Fried Steak and Cream
Henny-Penny Carrots 90 Gravy 163
Hill Country Backstrap 227
Homemade Amaretto 45
Homemade Kahlua 45 M
Homemade Plum Jelly 305 Main Dishes
Home-on-the-Range Stew 110 A Bowl of Red 156
Homers Best Marinade 147 Apricot-Baked Ham 214
Homers Best Marinated Smoked Baked Quail 237
Chicken 186 Barbecue Marinade 147
Homers Dynamite Marinated Beef Barbecued Chicken 202
Kebabs 166 Barbecued Shrimp Jose 217
Homestead Collard Greens 134 Basic Barbecue Sauce 145
Homestead Date-Pecan Tarts 269 Beef Jerky 171
~312~
I ndex
Beef Burritos 174 Homers Dynamite Marinated Beef
Beef Flautas 184 Kebabs 166
Beef Tacos 181 Hot, Baked Armadillo Eggs 242
Beef-Enchilada Casserole 178 Hotter-Than-Blue-Blazes Brisket Rub 143
Beef-Stuffed Cabbage 168 Jalapeno Turkey 206
Beer Brisket Sop 144 Jazzy Chicken and Dressing 199
Beer-in-the-Rear Chicken 187 Killer Piece-of-Tail Chili 241
Big-Time Chili 158 Kimble County Cabrito 226
Black-Eyed Pea Fiesta Supper 169 King Ranch Chicken 196
Brisket Dry Rub 143 Lake Texoma Fried Catfish 225
Brisket with Barbecue Sauce 152 Lone Star Chicken-Fried Steak and Cream
Championship Chili 157 Gravy 163
Chicken-Fried Chicken and Cream Marinated Pork Loin 210
Gravy 198 Marinated Venison Roast 229
Chicken-Fried Venison Steak and Pan Mexican Pork Tenderloin with
Gravy 228 Zucchini 209
Chicken-Taco Bake 194 Mexican-Beef Casserole 185
Chile Rellenos Bake 183 Mild Chicken Pepe 200
Chiles Rellenos Mamacita 184 Original Chili Con Carne 159
Cilantro Chicken 195 Oven-Fried Chicken 192
Classic Cream Gravy 162 Padre Island Ceviche 221
Corpus Grilled Lemon Shrimp 216 Pan-Fried Frog Legs 240
Cowpoke Steak and Gravy 164 Pops Slatherin Sop 145
Creamy Turkey Enchiladas 205 Pork Chop-Cheddar Bake 208
Deep-Fried Shrimp 218 Port Aransas Stuffed Flounder 219
Deer Camp Stew 233 Praline Ham 213
Downtown Brisket 153 Preacher Pot Roast and Gravy 167
Easy Chili Casserole 160 Prize-Winning Pork Tenderloin 211
Easy Chili 160 Quail in Cream Sauce 238
Easy-Oven Chicken 203 Quick and Easy Fajitas 173
Fancy Beef Brisket 151 Ranch Pork Chops 207
Favorite Chicken 202 Ranch-Venison Chili 232
Fiesta Chicken 197 Real Simple Brisket 150
Fried Chicken Livers 203 Real Texas Venison Chili 231
Fried Dove and Gravy 236 Rockport Seafood Enchiladas 223
Fried Game Birds 237 Rodeo Cowboy BBQ Sauce 146
Fried Rattlesnake 239 Saucy Ham Loaf 215
Galveston Island Stuffed Crab 218 Savory Meat Loaf 169
Gourmet Chicken 201 Seaside Oyster Loaf 224
Green Enchiladas 179 Shrimp Cooked in Beer 217
Grilled Dove and Mexican Bullets 235 Slow-Cooker Corned Beef Brisket 154
Grilled Pork Tamales 216 Slow-Cookin Venison Roast 230
Grilled Swordfish with Cilantro-Citrus Smoked Baby-Back or Country-Style
Sauce 220 Ribs 212
Gulf Coast Oyster Bisque 224 Smoked Brisket 149
Ham and Red-Eye Gravy 213 Smoke-Gets-in-Your-Eyes Brisket Sop 144
Hill Country Backstrap 227 Soft Beef Tacos 175
Homers Best Marinade 147 Sour Cream Chicken Enchiladas 204
Homers Best Marinated Smoked South-of-the-Border Chicken 193
Chicken 186 Stuffed Red Fish 222
Sunday-Chicken Casserole 192
~313~
I ndex
Taco Pie 176 Old-Time Pineapple-Chess Pie 262
Tamale Loaf 181 Orange Balls 270
Texas Beef Brisket 148 Original Chili Con Carne 159
Texas Beef Fajitas 172 Original Hot Cheese Dip 26
Texas Calf Fries 165 Oven-Fried Chicken 192
Texas Chicken Fajitas 191
Texas Corny Dogs 170
Texas Fried Catfish 225
P
Padre Island Ceviche 221
Texas Spareribs 211 Pancho Villa Stew 102
Texas Tamale Pie 180 Pan-Fried Frog Legs 240
Texas-Pecan Chicken 188 Party Pumpkin Pie 261
Texas-Style Chili Rellenos 182 Peanut Clusters 299
Three Cheers for Chicken 190 Pecan Tassies 270
Tortilla-Chip Chicken 189 Pecan-Broccoli Bake 125
Traditional Beef Enchiladas 177 Pecos Whistleberries 105
Turkey Jerky 206 Pickled Okra 130
Venison Jerky 234 Pies & Cobblers
Wild Turkey Breasts 239 Apricot Cobbler 268
Yee-Ha Pork Chops 207 Chocolate Meringue Pie 265
Mamas Corn Fritters 118 Creamy Lemon Pie 263
Mango Cream 291 Fluffy Pecan Pie 257
Mango-Jalapeno Salsa 18 Homestead Date-Pecan Tarts 269
Maple-Spice Muffins 72 Lemon Meringue Pie 264
Margarita Pie 259 Lemon-Chess Pie 263
Margarita-Party Dessert 297 Margarita Pie 259
Marinades See Rubs, Sops & Marinades Old-Time Pineapple-Chess Pie 262
Marinated Pork Loin 210 Party Pumpkin Pie 261
Marinated Venison Roast 229 Pineapple-Fluff Pie 266
Menudo 103 Pink Lemonade Pie 258
Mexicali-Corn Salsa 19 Pistachio-Lime Pie 266
Mexicali-Guacamole Salad 85 Pumpkin-Chiffon Pie 260
Mexican Cornbread 63 Ranch-House Buttermilk Pie 267
Mexican Pork Tenderloin with Strawberry Fluff Pie 267
Zucchini 209 Texas Peach Cobbler 268
Mexican Rice 138 Texas Pecan Pie 258
Mexican-Beef Casserole 185 White Chocolate Pie 257
Mexican-Pecan Pralines 301 Pina Colada Cake 246
Mild Chicken Pepe 200 Pina Colada Salad 91
Million-Dollar Bars 283 Pineapple-Fluff Pie 266
Mockingbird Cake 247 Pink Lemonade Pie 258
Mommas Cookies See Cookies Pistachio-Lime Pie 266
Moms Pound Cake 251 Pops Slatherin Sop 145
Pork Chop-Cheddar Bake 208
N Porkin Pigs
No-Bake Chocolate Cookies 272 Apricot-Baked Ham 214
Nutty Haystacks 272 Grilled Pork Tamales 216
Nutty Pound Cake 252 Ham and Red-Eye Gravy 213
Marinated Pork Loin 210
O Mexican Pork Tenderloin with
Zucchini 209
Old-Fashion Ice Cream 293
Old-Fashion Peanut Butter Cookies 273 Pork Chop-Cheddar Bake 208
~314~
I ndex
Praline Ham 213
Prize-Winning Pork Tenderloin 211 S
Ranch Pork Chops 207 Salads
Saucy Ham Loaf 215 A Different Taco Salad 81
Smoked Baby-Back or Country-Style Berry Pizzazz 90
Ribs 212 Black-Eyed Pea Salad 83
Texas Spareribs 211 Cornbread Salad 89
Yee-Ha Pork Chops 207 Creamy Crunchy Cole Slaw 88
Port Aransas Stuffed Flounder 219 Crunchy Cauliflower-Broccoli Salad 86
Potato-Salad Reunion 80 Encore-Cherry Salad 91
Praline Ham 213 Fantastic Fruit Salad 92
Preacher Pot Roast and Gravy 167 Frozen Holiday Salad 92
Prize-Winning Pork Tenderloin 211 Garlic Green Beans 86
Pumpkin-Chess Cake 249 Grandmas Hot German Potato Salad 79
Pumpkin-Chiffon Pie 260 Green Pea Salad 83
Pumpkin-Pie Pound Cake 250 Henny-Penny Carrots 90
Its Slaw Yall 88
Q Layered Salad 84
Lone Star Caviar 82
Quail in Cream Sauce 238 Mexicali-Guacamole Salad 85
Quesadilla Pie 54 Pina Colada Salad 91
Quick and Easy Fajitas 173 Potato-Salad Reunion 80
Quick-Draw Salsa 18 Savory Spinach Salad 78
R Simply Scrumptious Shrimp Salad 85
Taco Salad 82
Rabbit Food See Salads Texas 1015 SuperSweet Onion Salad 87
Ranch Pork Chops 207 Texas Sweet Onion Stack 87
Ranch Roll-Ups 34 Salsa Cilantro 17
Ranch Sausage and Grits 55 Salsa De Chile Verde 16
Ranchero Sauce 53 Salsa Picante 17
Ranch-House Buttermilk Pie 267 Salsa Verde 16
Ranch-Venison Chili 232 Salsas
Real Simple Brisket 150 Black Bean Salsa 18
Real Texas Venison Chili 231 Fresh Tomato Salsa 15
Rich Turtle Cake 245 Mango-Jalapeno Salsa 18
Rise & Shine See Breakfast & Brunch Mexicali-Corn Salsa 19
Roast Beef Sandwich Spread 32 Quick-Draw Salsa 18
Rockport Seafood Enchiladas 223 Salsa Cilantro 17
Rodeo Cowboy BBQ Sauce 146 Salsa De Chile Verde 16
Rubs, Sops, & Marinades Salsa Picante 17
Barbecue Marinade 147 Salsa Verde 16
Basic Barbecue Sauce 145 Texas Pico de Gallo 19
Beer Brisket Sop 144 Sangria 46
Brisket Dry Rub 143 Saucy Ham Loaf 215
Homers Best Marinade 147 Savory Meat Loaf 169
Hotter-Than-Blue-Blazes Brisket Rub 143 Savory Spinach Salad 78
Pops Slatherin Sop 145 Scratch Corn Tortillas 75
Rodeo Cowboy BBQ Sauce 146 Scratch Flour Tortillas 76
Smoke-Gets-in-Your-Eyes Brisket Sop 144 Seafood See Fish & Critters
Ruby Red-Strawberry-Mango Smoothie 44 Seaside Oyster Loaf 224
Seasoned Red Rice 140
Seasoned Squash and Onions 121
~315~
I ndex
Shortbread Crunchies 280 Glazed-Butterscotch Brownies 282
Shrimp Cooked in Beer 217 Iced Pineapple Squares 289
Side Kicks See Vegetables Million-Dollar Bars 283
Sierra Nuggets 279 Texas Pecan Bars 286
Simply Scrumptious Shrimp Salad 85 Yummy Chess Squares 283
Sips & Slurps See Soups & Stews Stews See Soups & Stews
Slap-Your-Knee Good Potatoes 135 Stompin Good Jalapeno Squares 33
Slow-Cooker Corned Beef Brisket 154 Strawberry Fluff Pie 267
Slow-Cookin Venison Roast 230 Stuffed Red Fish 222
Smoked Baby-Back or Country-Style Summertime Punch 41
Ribs 212 Sunday-Chicken Casserole 192
Smoked Brisket 149 Surprise Chocolates 278
Smoked Jalapenos 111 Sweet Cakes See Cakes
Smoke-Gets-in-Your-Eyes Brisket Sop 144 Sweet Potato Fritters 138
Soft Beef Tacos 175 Sweet Potato Pudding 304
Sombrero Dip 27 Sweet Texas Onions 37
Sombrero-Corn Casserole 118 Sweet Thangs See Desserts
Sopapillas 291
Soups & Stews
Avocado-Cream Soup 102
T
Taco Pie 176
Blue Norther Stew 93 Taco Salad 82
Easy Potato Soup 96 Taco Soup 96
Incredible Broccoli-Cheese Soup 101 Tamale Loaf 181
Kitchen-Sink Taco Soup 95 Tamales Quick Dip 31
Menudo 103 Teasers See Appetizers
Pancho Villa Stew 102 Tejas-Sausage Dip 24
Spicy Bean Soup 94 Tequila Sunrise 48
Spicy Turkey Soup 93 Texas 1015 SuperSweet Onion Roast 131
Taco Soup 96 Texas 1015 SuperSweet Onion Salad 87
Tomato-Tortilla Soup 100 Texas Beef Brisket 148
Tortilla Soup 99 Texas Beef Fajitas 172
White Lightning Bean Stew 98 Texas Beer Bread 65
Wild West Soup 97 Texas Black-Eyed Pea Dip 24
Sour Cream Chicken Enchiladas 204 Texas Black-Eyed Peas 112
Sourdough Bullets 59 Texas Butter Cookies 278
South Texas Black-Eyed Peas 114 Texas Calf Fries 165
South Texas Tropical Cheesecake 255 Texas Chicken Fajitas 191
South-of-the-Border Chicken 193 Texas Corny Dogs 170
Sparkling Cranberry Punch 41 Texas Creamy Pralines 302
Spicy Bean Soup 94 Texas Fried Catfish 225
Spicy Broccoli-Rice Whiz 126 Texas Fried Okra 130
Spicy Cornbread Twists 66 Texas Garlic Toast 61
Spicy Guacamole 35 Texas Hush Puppies 62
Spicy Turkey Soup 93 Texas Jalapeno Spread 20
Spinach Enchiladas 127 Texas Millionaires 299
Squares & Bars Texas Party Mix 38
Butter-Pecan Turtle Bars 285 Texas Peach Cobbler 268
Carmelitas 288 Texas Peanut Brittle 300
Cheerleader Brownies 281 Texas Pecan Bars 286
Cheesecake-Pecan Bars 287 Texas Pecan Pie 258
Chocolate-Streusel Bars 284 Texas Pico de Gallo 19
~316~
I ndex
Texas Ranger Cookies 271 Gringo Zucchini 121
Texas Rice 139 Hash Brown Potato Bake 136
Texas Spareribs 211 Homestead Collard Greens 134
Texas Sweet Onion Rings 132 Hotter n Hell Green Beans 115
Texas Sweet Onion Stack 87 Jalapeno Green Beans 115
Texas Tamale Pie 180 Mamas Corn Fritters 118
Texas-Pecan Chicken 188 Mexican Rice 138
Texas-Spiced Pecans 39 Pecan-Broccoli Bake 125
Texas-Style Chili Rellenos 182 Pickled Okra 130
Tex-Mex Cornbread 64 Seasoned Red Rice 140
Tex-Mex Pralines 301 Seasoned Squash and Onions 121
Texoma Baked Beans 109 Slap-Your-Knee Good Potatoes 135
The Best Fresh Apple Cake 244 Smoked Jalapenos 111
Three Cheers for Chicken 190 Sombrero-Corn Casserole 118
Tomato-Tortilla Soup 100 South Texas Black-Eyed Peas 114
Tortilla Soup 99 Spicy Broccoli-Rice Whiz 126
Tortilla-Chip Chicken 189 Spinach Enchiladas 127
Tostados 20 Sweet Potato Fritters 138
Traditional Beef Enchiladas 177 Texas 1015 SuperSweet Onion Roast 131
Trail Drive Whistlers 108 Texas Black-Eyed Peas 112
Trumped-Up Turnips 134 Texas Fried Okra 130
Tumbleweeds 300 Texas Rice 139
Turkey Jerky 206 Texas Sweet Onion Rings 132
Trumped-Up Turnips 134
U Unbelievable Sweet Potato Casserole 137
Yummy Yellow Squash 120
Unbelievable Sweet Potato Casserole 137
Venison Jerky 234
V Very Berry Strawberry Bread 71
Very Blueberry Cheesecake 256
Vaquero Bean Dip 29
Vegetables
Almond-Asparagus Bake 117 W
Baked Squash Ol 113 West Texas Dip 29
Cauliflower Con Queso 124 Whistleberries See Beans
Cayenne-Sweet Onion Bake 133 White Chocolate Fudge 303
Chile-Cheese Squash 120 White Chocolate Pie 257
Cornbread Dressing and Gravy 119 White Lightning Bean Stew 98
Corn-Green Chile Casserole 117 Wild Thangs See Game
Cream-Style Zucchini 122 Wild Turkey Breasts 239
Creamy Jalapeno Spinach 129 Wild West Dip 25
Dinner-Bell Mashed Potatoes 136 Wild West Soup 97
Easy Cheesy Spinach 128 Winter-Spiced Cider 42
Easy Spinach Casserole 128
Fredricksburg Sweet-Sour Cabbage 123 Y
Fried Jalapenos 111 Yee-Ha Pork Chops 207
Fried Yellow Squash or Zucchini 122 Yummy Chess Squares 283
Green Bean Supreme 116 Yummy Yellow Squash 120
Green Chili-Cheese Rice 140
Green Peas with Water Chestnuts 113
Grilled Corn-On-The-Cob 114
Z
Zucchini-Pineapple Bread 70
Grilled Texas 1015 SuperSweet
Onions 131
~317~
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Classic Tex-Mex and Texas Cooking

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What is the book about?

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Classic

1st Printing - February 2005

Copyright 2004 by Sheryn R. Jones

All Rights Reserved

International Standard Book No. 978-1-931294-63-8

Library of Congress No. 2004103878

Library of Congress Catalog Data

Illustrations by Nancy Murphy Griffith

Edited, Designed and Published in the United States of America

Your Ultimate Source for Easy Cookbooks

Tex-Mex & Texas Cooking Explained .................................................6

The Whole Enchilada!.............. State Mammals,

Mexican Food in Texas

Aint had much luck with lots of things,

Bar-B-Ques as old as time;

A dirt hole or a metal pit.

A hickory fire of seasoned wood---

The brisket stands without the sauce;

Dont worry none bout horses feet,

~Lanny Joe Burnett

Editors Choice Recipes

Tex-Mex Favorites & Legendary Recipes

T exas facts and unadorned truths. It is what it is.

State Flower............................ Bluebonnet

State Tree................................. Pecan

State Dish................................ Chili

State Fruit............................... Texas red grapefruit

State Mammals ......................Armadillo (small);

State Native Pepper:................Chiltepin

State Pepper:........................... Jalapeno

State Vegetable:.......................Texas sweet onion (1015)

State Plant:.............................. Prickly pear cactus

State Shrub:............................. Crape myrtle

State Sport:.............................. Rodeo

Official Native Pepper of the State of Texas

Fresh Tomato Salsa

Combine all ingredients and 1 teaspoon salt. Adjust seasonings for

Mix all ingredients and refrigerate before serving. Yield: 2 cups.

In large bowl, combine all ingredients and stir well to blend.

Refrigerate several hours before serving. Serve with crackers.

2 cups diced tomatoes

Serve as an appetizer with chips or onion pieces or as a side dish.

Cut corn tortillas like a pizza in pie-shaped triangles.

In blender, combine jalapeno pepper, green peppers and cup vinegar

Stir in fruit pectin and boil 1 minute longer, stirring constantly.

Preheat oven to 350.

Drop by teaspoonfuls on unsprayed cookie sheet. Bake for 12 to

In large skillet, saute onion and brown ground meat in oil.

Simmer about 5 to 10 minutes or until water cooks out.

Add Velveeta cheese to beef mixture, stirring constantly, until

Serve in chafing dish with chips. Yield: 1 pints dip.

In large skillet saute beef and onion and drain.

Add chili powder, teaspoon salt, cumin, garlic powder, chili-beef

Simmer about 20 minutes or until water cooks out. Add Cheese

Brown sausage, ground beef and onion in skillet and drain.

Combine peas, onion, garlic, tomatoes and green chilies in blender

State Fruit............................... Texas red grapefruit

State Mammals ......................Armadillo (small);