Replies

Grandma’s Fried Fruit Pies
These little pies are so good. The last time I made them, the people who said “I’ll just have one,” had at least two.

This pastry recipe will make twelve 5- to 6-inch pies.

* 3 cups all-purpose flour
* 1 teaspoon salt
* 3/4 cup Crisco or other good vegetable shortening
* 1 egg, lightly beaten
* 1/4 cup cold water
* 1 teaspoon white vinegar

Mix together the flour and salt. Cut in the shortening with a pastry blender, fork, your hands, or whatever method works best for you, until mixture resembles coarse crumbs. Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in the vinegar, mixing lightly, until ingredients are well combined. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.

The Filling
Although the basic recipe is listed, please note that for each cup of dried fruit, you need at least a half-cup and probably more of water, and 2 tablespoons of sugar. If you make a dozen pies, you may want to mix up the flavors. Using the proportions in this recipe, for example, I made six Apricot and six Apple/Cherry by using approximately 1-1/2 cups of dried apricots and 1 cup of apples and 1/3 cup of dried cherries. Of course, I cooked the apricots separate from the apples and cherries.

* 3 cups dried fruit (apricots, peaches, apples)
* 1-1/2 cups water
* 6 tablespoons sugar
* 1/4 teaspoon cinnamon
* 1/4 teaspoon ground allspice

On very low heat, simmer the dried fruit in the water for 30 to 45 minutes, or until very tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly. Stir in the sugar and spices. This step may be done in advance and refrigerated; however, warm up the fruit (microwave is fine) enough to take the chill off and make it workable before filling your pies.

Putting It All Together
Remove the pastry from the refrigerator and cut it into four equal pieces. You can then cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size dough balls. On a lightly floured surface, roll each ball into a 5- to 6-inch circle. Your circles do not have to be perfect, and ragged edges are okay.

Put 2 generous tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water (use your finger), and then fold over the dough, making the familiar half-moon-shaped pie. Make sure the edges of the dough are even, and press and crimp to insure a good seal. You can use a fork to give you a bit of a decorative edge if you like. You can also correct the more ragged edges during this step because the dough is pliable. Just make sure the filling is sealed in and any holes in the dough are crimped.

Frying
I use two methods and both are good. To deep-fry, heat the oil in a deep pan with steep sides or a deep-fryer. Carefully lower the pies into the oil, one at a time, and fry until golden brown, 3 to 4 minutes. You don’t have to worry about cooking the filling since it’s already cooked. The frying process merely cooks the dough.

The second method is panfrying. Fry the pies in about a half inch of oil in an electric frying pan set to 375° F. Panfrying takes a little longer and the pies have to be turned, but the end result will be every bit as good. Sprinkle the hot fried pies with confectioners’ sugar or cinnamon sugar.

Note: Whatever the frying method, be sure your oil is very fresh. You don’t want your pies to take on the flavor of last week’s onion rings.

http://www.texascooking.com/recipes//friedpies.htm

As good as it sounds.

Fudge Nut Pie

* 2/3 cup sugar
* 1/3 cup all-purpose flour
* 1/4 teaspoon salt
* 3 eggs
* 1-1/4 cups dark corn syrup (Karo©)
* 2 1-ounce squares unsweetened chocolate, melted
* 3 tablespoons butter, melted
* 1-1/2 teaspoons vanilla extract
* 1 cup chopped pecans
* 8-ounce carton of whipped topping
* 1 9-inch unbaked pastry shell

Preheat oven to 350°F.

In a mixing bowl, combine the sugar, flour and salt. Set aside.

In a separate bowl, beat the eggs, then stir in the corn syrup, melted chocolate, butter and vanilla.

Blend the dry ingredients into the chocolate mixture, and fold in the chopped pecans. Pour into pastry shell.

Bake for 55 to 60 minutes, or until knife inserted into center comes out clean.

Serve with ice cream or whipped cream.

http://www.texascooking.com/recipes//fudge_nut_pie.htm

Heavenly Lemon Bread Pudding
This bread pudding is similar to a soufflé. It will, in fact, “fall” a little as it cools, but you won’t be disappointed with its creamy tartness.

* 3 rounded cups of 1/2-inch bread cubes (see Note)
* 1 tablespoon plus 1 teaspoon grated lemon zest
* 1 cup whipping cream
* 1 cup whole milk
* 1 cup sugar
* 3 tablespoons butter, cut into small pieces
* 1/4 teaspoon salt
* 4 large eggs, separated
* 1/2 cup fresh lemon juice
* confectioners’ sugar

Preheat oven to 325°F. Butter the bottom only of a 2-quart casserole or soufflé dish.

Combine bread cubes and lemon zest in large bowl. Set aside.

Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan. Over medium heat, cook until butter melts, stirring occasionally. Pour over bread mixture, and toss. Allow to cool.

Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture. Set aside.

Beat egg whites in large bowl of electric mixer until stiff peaks form. Do not overbeat. Gently fold egg whites into bread mixture.

Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean. The top of the pudding should be golden brown.

Cool on a wire rack for 10 minutes. Dust with confectioners’ sugar, if desired. Serve warm, at room temperature or chilled.

Note: French or Italian bread, with crusts removed, works well with this recipe. If your bread is less than a day old, you can “age” it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.

http://www.texascooking.com/recipes//lemonbreadpudng.htm

Watermelon Rind Preserves
When I was very small, my grandmother used to scare the daylights out of me with her watermelon rind false teeth. I don’t know how she made them, but it was probably in preparation for making these preserves.

* 1-1/2 quarts prepared watermelon rind (about 6 cups)
* 4 tablespoons salt
* 1 tablespoon ground ginger
* 4 cups sugar
* 1/4 cup fresh lemon juice
* 1/2 cup thinly sliced lemon (about 1 medium lemon)
* water

To prepare the rind, trim the green skin and pink flesh from the rind. Cut into 1-inch pieces.

Dissolve the salt in 8 cups of water and pour over the rind. Let stand 5 to 6 hours. Drain, rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle the ginger over the rind, cover with water and cook until fork-tender. Drain.

To make the preserves, combine the sugar, lemon juice and 6 cups water in a large pot or Dutch oven. Boil for 5 minutes. Add the rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until lemon rind is transparent. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Makes about 6 half pints.

http://www.texascooking.com/recipes//watermelonpreserves.htm

Jalapeño Pepper Jelly

* 3 large green peppers, seeded and diced
* 6 or 7 fresh jalapeños, seeded and chopped
* 1/3 cup water
* 5 cups sugar
* 3 cups apple cider vinegar
* 3 3-ounce packages Certo
* green food coloring

Process green peppers and jalapeños in blender with water. (You may want to Wear rubber gloves while handling jalapeños and other chiles.)

In a large saucepan, combine the peppers, sugar and vinegar. Bring to a boil and boil for 4 minutes, making sure that sugar is completely dissolved. Watch carefully because mixture boils over easily.

Remove from heat and add Certo and food coloring. Stir well. Pour into sterilized jars and seal with parafin. OR Pour hot into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 5 minutes in boiling water bath. Makess 8 to 10 pints.

Note: It’s a good idea to protect your hands when working with jalapeños or other hot chiles. And keep your hands away from your eyes, too.

http://www.texascooking.com/recipes//jpjelly.htm

Gingersnap Gravy

* 1 teaspoon ground black pepper
* 1/2 teaspoon salt
* 1/2 teaspoon white pepper
* 1/2 teaspoon ground ginger
* 1/2 teaspoon dried thyme
* 1/4 teaspoon rubbed sage
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon ground cumin

* 4 tablespoons butter
* 3/4 cup finely chopped onion
* 1/2 cup finely chopped celery
* 1 clove garlic, crushed
* 6 cups chicken stock
* 8 gingersnap cookies
* light brown sugar, to taste
* ground ginger, to taste

Combine the eight seasoning ingredients in a small bowl and set aside.

Sauté onions, celery and garlic in large skillet over medium heat, about 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.

Add stock and bring to a boil over high heat. Boil rapidly until liquid reduces to about 1 quart (4 cups), about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk until dissolved.

Continue cooking 10 minutes, whisking frequently and making sure gingersnaps are dissolved. During this time, taste the gravy; if the ginger flavor is not pronounced enough, add up to 1 tablespoon brown sugar or 1 teaspoon ginger, or both, to taste. Strain the gravy. Makes 2-1/2 to 3 cups.

Note: This is particularly good with roast beef.

http://www.texascooking.com/recipes//gingersgravy.htm

Honey Barbecue Baked Chicken

* 2-1/2 to 3 pounds chicken pieces
* salt and black pepper, to taste
* vegetable cooking spray
* 1/2 cup honey
* 1 cup your favorite barbecue sauce
* 1 tablespoon fresh lemon juice
* 1 medium onion, finely chopped
* 1 lemon, thinly sliced

Preheat oven to 325°F. Spray a 9x13-inch glass or ceramic baking dish with vegetable cooking spray.

Season the chicken pieces with salt and pepper and place in the baking pan.

In a small bowl, combine the honey, barbecue sauce, lemon juice and chopped onion. Pour evenly over chicken pieces to coat. Cover and refrigerator for at least 3 hours or overnight.

Remove chicken from refrigerator and allow to come to room temperature. Arrange lemon slices over chicken.

Bake, uncovered, for 40 minutes. Turn chicken pieces, and increase oven temperature to 350°F. Bake for an additional 20 minutes or until done.

Makes 4 to 5 servings.

Note: To test for doneness, pierce chicken pieces in thickest part with a fork. Juices should run clear.

http://www.texascooking.com/recipes//honey_barbecue_baked_chicken.htm

Magnolia Cafe Chipotle Sauce
Our Magnolia Cafe connection tells us that this sauce can be used as a “very hot” dip, but that it is probably better used as an enchilada sauce. Chipotle Sauce is also the secret ingredient in the Magnolia’s excellent Chicken Tortilla Soup.

* 1 small can (7-ounce) chipotle peppers in adobo sauce
* 2 14.5-ounce cans chopped tomatoes (not stewed tomatoes with peppers and onions)
* 2 tablespoons olive oil
* 1/2 cup minced fresh cilantro

Combine all ingredients and purée in a blender or food processor.

Note: Chipotles are smoked, dried jalapeños. Outside the southwestern U.S., canned chipotles in adobo sauce may be found in the Mexican food section of many supermarkets. Texas-based Whole Foods stocks these little power-packed cans of chilis, and their stores are moving into the midwest and northeast.

http://www.texascooking.com/recipes//magcafechipotlesauce.htm

Mahogany Sauce
Curiosity alone may make you want to try this recipe with its unorthodox combination of ingredients. But, trust me. It works.

* 3 strips bacon, diced
* 1/2 cup chopped onion
* 1 cup grape jam
* 1 cup catsup
* 2 tablespoons apple cider vinegar

Sauté bacon and onion until onion is tender. Drain bacon drippings from skillet. Add grape jam, catsup and vinegar. Simmer for 10 to 15 minutes, stirring occasionally. Makes 2-1/2 cups.

Note: Excellent with pork; see Smoked Pork Loin Mahogany.

http://www.texascooking.com/recipes//mahsauce.htm

Lone Star Steak Sauce

* 1/2 cup butter
* 2 tablespoons Worcestershire sauce
* 3/4 teaspoon black pepper
* 2 drops tabasco sauce
* 1/2 cup fresh lemon juice
* 1 clove garlic, minced or put through a garlic press
* 1/2 teaspoon dry mustard
* salt to taste

Combine all ingredients, and heat until butter melts. Broiler juices from the steak may be added. Serve with steak.

http://www.texascooking.com/recipes//lnstarsteaksauce.htm

Maple Sweet & White Potatoes
I love side dishes that combine vegetables. (See Buttery Carrots & Rutabagas and Fried Okra & Potatoes, for instance.) The right combination, however, is crucial to the success of the dish. Sweet and white potatoes are a natural for the holiday or winter table.

* 3 tablespoons canola oil
* 3 medium sweet potatoes, peeled and sliced in 1/4-inch slices
* 3 medium baking potatoes, peeled and sliced in 1/4 inch slices
* 2 tablespoons butter
* 1/2 cup brown sugar, packed
* 1/2 cup maple syrup
* 2 cups heavy cream
* 1/2 cup chopped pecans, toasted (see Note, below)

Heat the oil in a heavy skillet until hot but not smoking. Add the sweet and white potato slices and stir-fry, turning potatoes frequently, for 6 to 8 minutes or until white potato slices begin to turn translucent. Remove potato slices from skillet, and lower heat to medium.

Add the butter, brown sugar, maple syrup and cream to the skillet, stirring to combine. Let mixture come to a boil, and boil for 2 to 3 minutes. Reduce heat to low.

Carefully return the potatoes to the skillet, turning to coat with cream mixture, Cover and simmer for 25 to 30 minutes. Potatoes will be tender and will have absorbed most of the cream mixture.

Place in serving bowl and sprinkle with toasted pecans. Makes 6 to 8 servings.

Note: To toast the pecans, spread them on a baking sheet and toast them in a preheated 350°F. oven for about 5 minutes until golden brown and fragrant. Shake the pan a few times for even toasting. When pecans reach the desired color, slide them off the baking sheet onto a paper towel to stop the cooking.

To toast pecans in the skillet, cook over medium heat, tossing until fragrant and lightly browned, about 3 minutes.

To toast pecans in the microwave, spread them evenly in a flat microwavable dish. Cook on high power for 3 to 4 minutes for 1/2 cup of nuts or 4 to 5 minutes for 1 cup. Stir three times during cooking. Microwaved nuts will continue to darken after being removed from the oven.

http://www.texascooking.com/recipes//maplesweetwhitepotato.htm

Mexican-Style Potatoes
This dish makes great leftovers in the unlikely event you have any.

* 6 medium unpeeled potatoes
* 6 slices bacon
* 3/4 teaspoon salt
* 2 teaspoons chili powder
* 1 tablespoon minced fresh cilantro

Preheat oven to 350°F.

Boil the potatoes, whole and unpeeled, until fork tender. Cut them into 1/4-inch slices; set aside.

Cook bacon in skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

Add salt and chili powder to skillet, stirring well. Add potatoes to skillet; gently stir to coat with seasonings. Spoon potatoes into a lightly greased 9-inch square baking dish. Sprinkle with bacon; cover and bake at 350°F for 25 minutes. Sprinkle with cilantro before serving. Makes 6 to 8 servings.

Note: You may use either russet (baking) potatoes or redskin potatoes. Russets will more readily absorb the seasoning, being less dense, but redskins work very well.

http://www.texascooking.com/recipes//mexpotatoes.htm

Quick Barbecue Sauce

* 1/4 cup finely chopped onion
* 1 clove garlic, minced or pressed
* 2 tablespoons butter
* 1 cup catsup
* 1/4 cup brown sugar, firmly packed
* 1/4 cup fresh lemon juice
* 1 tablespoon Worcestershire sauce
* 1 teaspoon prepared mustard (your choice: Dijon, German, yellow)
* 1/8 teaspoon Tabasco sauce

In a small saucepan, sauté onion and garlic in the butter until tender. Add the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.

Note: Use as a basting sauce for pork, chicken or beef. Refrigerate leftovers.

http://www.texascooking.com/recipes//quickbbqsauce.htm

Southwestern Barbecue Sauce

* 10 cloves garlic, baked (at 350°F for 30 minutes, then peel — it’s easy)
* 2 cups catsup
* 2 celery stalks, chopped
* 1 cup sweet or yellow onion, chopped
* 1 cup water
* 1/2 cup brown sugar, firmly packed
* 1/2 cup butter
* 1/2 cup Worcestershire sauce
* 1/2 cup apple cider vinegar
* 3 tablespoons chili powder
* 2 teaspoons instant coffee
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon dried crushed red pepper
* 1/2 teaspoon salt
* 1/2 teaspoon ground cloves

Combine all ingredients in a saucepan. Slowly bring to a boil, reduce heat and simmer for 20 minutes. Allow to cool.

Pour mixture into blender container. Process until smooth, scraping down side of container as necessary. Makes about 5 cups.

Note: May be used to baste meat or chicken and/or served as a sauce on the side. If you use the sauce both for basting and serving on the side, be sure to separate the sauce used for basting from the sauce you will serve. The sauce used for basting will accumulate raw meat juices via your basting brush or mop as you baste and, therefore, should not be eaten.

Also, see Memorial Day Cook-Out for barbecue tips and techniques with this sauce recipe.

http://www.texascooking.com/recipes//swbbqsau.htm

Mexican Orange Fudge

* 3 cups sugar
* 1/4 cup boiling water
* 1 cup liquid non-dairy coffee creamer
* 1/4 teaspoon salt
* 2 teaspoons grated orange peel, fresh or dried
* 1 cup chopped pecans

Caramelize 1 cup of the sugar in a heavy saucepan over medium-low heat. Do not stir, but watch closely and tilt pan so that sugar melts evenly, turns golden brown and does not scorch.

Slowly and carefully pour the boiling water into the caramelized sugar, and stir to mix. Add the remaining sugar, creamer and salt. Cook over medium heat, and stir until all ingredients are mixed and mixture comes to a boil. Without stirring, cook until mixture reaches 238°F on a candy thermometer.

Remove from heat and cool to lukewarm (pan bottom is barely warm to the touch).

Beat until candy loses its gloss and holds its shape. Fold in grated orange peel and nuts. Spread in a buttered 8-inch square dish, and cut into squares. Makes about 4 dozen pieces.

Note: A word to the wise: a really heavy saucepan makes all the difference in the world when you are making candy.

http://www.texascooking.com/recipes//mexorangefudg.htm

No Tenemos Rancho Applesauce Cake
This is excellent for lunch boxes or bridge clubs and everything in between. I am told that the title translates literally to “we do not have farm”, which makes very little sense, but that’s the title the recipe came with, and I’m sticking with it.

* 2-1/2 cups all-purpose flour
* 1-1/2 cups sugar
* 1 tablespoon corn starch
* 1 tablespoon cocoa
* 1 rounded teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/4 teaspoon ground cloves
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup chopped pecans
* 1 cup raisins
* 1/2 cup vegetable oil
* 3 eggs, slightly beaten
* 1 teaspoon vanilla extract
* 2 cups applesauce

Preheat oven to 350°F. Grease a 9x13-inch pan.

In a large bowl, sift together the flour, sugar, corn starch, cocoa, cinnamon, nutmeg, cloves, baking soda, baking powder and salt. In a separate bowl, combine the eggs, oil, vanilla and applesauce.

Make a well in the center of the dry ingredients, and pour in the applesauce mixture. Blend well. Stir in the pecans and raisins.

Pour batter into the prepared pan, and bake at 350°F for 35 minutes, or until cake tester comes out clean when inserted in center of cake.

http://www.texascooking.com/recipes//ntrapplecake.htm

Peanut Patties
This recipe is from one of our favorite cookbooks, “Texas Home Cooking”, by Cheryl Alters Jamison and Bill Jamison.

* 3 cups sugar
* 3 cups raw peanuts
* 1 cup light corn syrup
* 1/2 cup water
* 1/2 cup (1 stick) butter
* 1 tablespoon vanilla extract
* 1/2 teaspoon salt
* A few drops of red food coloring

Lay a large piece of waxed paper on a dishtowel on a counter.

In a heavy saucepan, combine the sugar, peanuts, corn syrup and water. Stirring constantly over medium heat, cook the mixture to the high end of the soft ball stage, 234°F.

Remove the pan from the heat, and stir in the remaining ingredients, adding enough food coloring to get a vibrant red shade. Stir the mixture frequently for approximately 20 minutes, or until it cools to about 125°F. The mixture will become very thick and creamy opaque, and the peanuts will be suspended.

Immediately spoon out the mixture in patties, the larger the better. Let the patties sit for at least 1 hour before eating them. Their texture should be chewy like nougat rather than creamy like praline. Wrap them individually for storage. They’ll keep a week.

http://www.texascooking.com/recipes//peanut_patties.htm

Vinegar Pie
Despite its name, this is a good, sweet pie.

* 2 eggs, separated, at room temperature
* 1 tablespoon butter
* 1 cup plus 2 tablespoons sugar, divided
* 2 tablespoons cornstarch
* 1 cup boiling water
* 2 tablespoons apple cider vinegar
* 1 teaspoon fresh lemon juice
* 1/4 teaspoon cream of tartar
* 1/2 teaspoon vanilla extract
* 1 baked 9-inch piecrust

Preheat oven to 350°F. In a heavy saucepan, combine the egg yolks, butter, 1 cup of the sugar and cornstarch. Stir in the boiling water and vinegar. Cook over low-medium heat, stirring constantly, until mixture thickens. Stir in lemon juice. Pour filling into baked 9-inch piecrust.

Beat the egg whites until foamy. Continue beating, gradually adding the 2 tablespoons sugar, cream of tartar and vanilla, until stiff peaks form.

Spread meringue over hot filling, sealing to edges. Bake for 12 to 15 minutes until meringue is lightly browned.

Note: To minimize “weeping,” spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut better with a wet knife blade.

http://www.texascooking.com/recipes//vinegarpie.htm

Picadillo I
Picadillo or “Spicy Beef” has as many variations as there are good cooks (and in Texas, that’s a lot). It can serve as the Tex-Mex equivalent of Sloppy Joes, fill tacos or burritos, or act as a dip for tostadas or corn chips. We like ours best as a comforting supper served with a green salad.

* 1-1/2 pounds lean ground beef
* 1 large onion, chopped
* 2 large fresh tomatoes, peeled and chopped OR one (1) 14-1/2 oz. can whole tomatoes, chopped
* 2 large garlic cloves, crushed
* 2 medium potatoes, cut into 1/2-inch dice
* 1/2 cup beef or chicken stock
* 2 teaspoons apple cider vinegar
* 1 canned chipolte chile with adobo sauce, chopped
* 1/4 teaspoon ground cumin
* 1/2 teaspoon salt
* 1 tablespoon minced fresh cilantro

Over medium heat, brown the ground beef with the onion and garlic. Drain accumulated meat juices, and add remaining ingredients except cilantro.

Simmer over medium-low heat for 20 to 25 minutes, stirring occasionally. Do not let mixture get too dry; add a tablespoon or so of water or stock, if necessary.

Serve warm, sprinkled with cilantro. Makes about 5 cups.

Note: Pickled jalapeños may be substituted for the chipolte chiles in adobo sauce.

Many cooks use a combination of ground beef and ground pork, or even venison. Just be sure the meat you use is of good quality.

http://www.texascooking.com/recipes//picadillo.htm

Picadillo II
This version of Picadillo is spicy with a hint of sweetness.

* 1 pound lean ground beef
* 1/2 pound ground pork
* 1 medium onion, chopped
* 1 large fresh tomato, peeled and chopped OR 1 cup solid-pack canned tomatoes
* 2 large garlic cloves, crushed
* 1 tablespoon tomato paste
* 1/2 cup beef or chicken stock
* 1/2 cup dry white wine
* 1 teaspoon sugar
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 pinch ground cloves
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon ground cumin
* 1/3 cup raisins (soaked in 1/4 cup hot stock, then drained)
* 1/4 cup chopped black olives
* 1/2 cup slivered, toasted almonds

Over medium heat, brown the ground beef and pork with the onion and garlic. Drain accumulated meat juices, and add remaining ingredients except almonds.

Simmer over medium-low heat for 25 to 30 minutes, stirring occasionally. Do not let mixture get too dry; add a tablespoon or so of water or stock, if necessary.

Garnish with toasted almonds. Makes about 4 servings.

http://www.texascooking.com/recipes//picadillo2.htm

Picadillo Dip
Serve this spicy dip alongside Chile con Queso. Be sure to have plenty of tortilla chips on hand.

* 1/2 pound ground beef
* 1/2 pound ground pork
* 1 medium white onion, chopped
* 3 medium tomatoes, chopped
* 3/4 cup chopped pimientos
* 2 cloves garlic, minced or put through a garlic press
* 2 tablespoons tomato paste
* 1 or 2 jalapenos, stemmed and seeded, finely chopped
* 3/4 cup raisins
* 1 tablespoon apple cider vinegar
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon oregano
* 3/4 cup slivered almonds, toasted

In a medium skillet, sauté the meat with the onions until onion is clear. Pour off excess grease, if necessary. Add enough water to the skillet to barely cover the meat. Cover and simmer 20 minutes.

Add all remaining ingredients except almonds. Cover and simmer 30 minutes. Stir in toasted almonds before serving.

http://www.texascooking.com/recipes//picadillodip.htm

Hot! Appetizers for the Holiday Party
by Patricia Mitchell

On cocktail parties: “....what is your hosts purpose in having a party? Surely not for you to enjoy yourself; if that were their sole purpose theyd have simply sent champagne and women over to your place by taxi.”
- P. J. ORourke

So youve decided to have a few people over during the Holidays this year. Or perhaps your hostess has asked you to help out and bring something to her party, and someone else is already bringing the chips. Youll need some knockout food, right? Something people will talk about and really enjoy.

Buy Mexican Food Products Here
Authentic Mexican spices at MexGrocer.com
We feature a selection of appetizers, two of which derive heat both from cooking and the addition of chiles, and one that, although served chilled, will heat the palate.

Our first offering, a hearty Sausage Dip, can be prepared in advance of your gathering and warmed up just before your guests arrive. It has the advantage of being portable, as well. You can make it before you dress for the party, then take it with you and reheat it in your host or hostess kitchen. You are in control of the heat of the chiles in this dish, since the choice of the salsa ingredient is yours.

The Sausage Dip is an excellent accompaniment to tortilla chips, but Ive seen grown men dipping it up with actual green vegetables. Its good with anything. It disappears so fast that its not really necessary to serve it in a heated dish. A good idea is to serve it in small batches, replenishing as necessary with the remainder that youve kept warm.

Next is Chile-Cheese Quesadillas, a Tex Mex classic. This appetizer is not practical if youre expecting 40 people, but perfect for a small gathering. The trick with Quesadillas is to arrive at the correct amount of filling. You dont want the ingredients to overpower the good corn taste of the tortillas. By the way, find the freshest, best tortillas obtainable for this dish. Again, your choice of chiles and the amount you use will control the heat.

Our third offering provides plenty of heat even though it is served cold. Spicy Marinated Shrimp will be an elegant addition to your party fare. If your budget will allow it (because, lets face it, shrimp are expensive), this dish will be remembered by your guests long after the party. Because Spicy Marinated Shrimp will disappear so fast, ravenous partygoers being what they are, be clever and dont serve it until your guests have had a chance to sample your other offerings. Shrimp on the buffet at my parties usually starts a feeding frenzy, and it probably will at yours, too, so plan accordingly.

Here are the recipes:

Sausage Dip:

* ½ lb. Lean ground beef
* ½ lb. Pork sausage
* 1 lb. Velveeta cheese
* 1 C Onion, finely chopped
* 1 C Chunky salsa (Mild, Hot or Hottest — your choice)
* ½ can Cream of mushroom soup
* 2 Large cloves garlic, minced or put through a garlic press

Brown ground beef and sausage together until crumbly. Drain on paper towels to remove as much fat as possible.

Combine beef/sausage mixture in a heavy saucepan, and add the remaining ingredients. Cook and stir over low heat until cheese is melted, and mixture is thoroughly combined. Serve warm with tortilla or corn chips. Makes 4 to 5 cups.

Appetizers From
Grandmas Cookbook:

* Chile Con Queso
* Fried Jalapenos
* Cheese Nachos

Chile-Cheese Quesadillas

* 8 Corn tortillas
* ½ C Shredded Monterey Jack cheese
* ½ C Shredded medium-sharp or mild Cheddar cheese
* 3-4 T Canned green chiles
* 2-3 T Olive oil

* 2 Medium tomatoes, chopped and seeded (enough for 2 cups)
* 1 Small white onion, finely chopped
* ¼ C Fresh cilantro, minced (optional, but recommended)
* Large clove garlic, minced
* 3 T Fresh lime juice
* 2 t White wine vinegar or tarragon vinegar
* 1 Jalapeo pepper (more or less, to your taste), seeded, veins removed, minced
* ¼ t Salt

For the Quesdillas:

Making quesadillas is like making tortilla sandwiches. Mix together the cheeses and spread equally on four of the tortillas. Sprinkle the chiles evenly over the cheese. Top with the remaining tortillas.

If you have a skillet or griddle large enough to accommodate all 4 quesadillas, warm it up and add the oil. Over medium-high heat, cook the quesadillas 2 minutes or until bottoms are browned. Carefully turn them over and brown the other side. Remove from heat and cut each into quarters. If your skillet is smaller, cook quesadillas one at a time, using 2 teaspoons of oil with each quesadilla.

Serve warm with salsa. Makes 16 wedges.

For the Salsa:

Combine all ingredients in a non-metallic bowl; chill for 1 hour. Bring to room temperature, stir and drain any excess liquid.

Note: A considerable amount of fat can be removed from quesadillas by using low-fat cheeses. If fat is of great concern, try using non-stick cooking spray rather than olive oil for cooking.

Should you wish to turn up the heat in your salsa just a little, substitute a serrano chile for the jalapeo.

Spicy Marinated Shrimp

* 2 lbs. Large shrimp, peeled and deveined
* 1 T Salt
* 1 Lemon, cut in half
* 8 C Water

* ¾ C White wine vinegar or tarragon vinegar
* ¾ C Olive oil
* 1-2 Serrano chiles (more or less, depending on taste), seeds and veins removed, finely minced OR
* 1 Dried chile de rbol, crushed (no seeds)
* ¼ C Fresh cilantro, chopped
* 2 Large cloves garlic, minced or put through a garlic press

* 2 T Fresh cilantro, chopped (if desired)
* 3 Green onions (white part only), minced
* Freshly ground black pepper, to taste

Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from heat and drain.

Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times.

To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well. Arrange in a serving dish, and serve immediately.

Good appetizers give you an opportunity to display not only your culinary skills, but your good will toward your guests. Food alone will not ensure the success of a party, but it will go a long way toward letting your guests know that youre glad they came.

There are many other delicious appetizer recipes to be found in Grandmas Cookbook. If you would like to print out the recipes in this article, here are the links:

* Sausage Dip
* Chile-Cheese Quesadillas
* Spicy Marinated Shrimp

URL for this article: http://www.texascooking.com/features//nov97hotappetizers.htm

Chorizo (Mexican Sausage)
This spicy and flavorful staple of Mexican cuisine can be enjoyed formed into patties and fried or crumbled and added to other dishes. Traditionally, chorizo is made in links; however, it is almost always removed from the casings before use. The home cook will find it simpler and easier to make it in bulk. Refrigerated, chorizo will keep for at least a week. You may freeze it for up to 3 months.

* 4 dried ancho chiles
* 4 dried Anaheim or New Mexico chiles
* 2 pounds pork Boston butt, with fat, coarsely ground
* 1 medium white onion, minced
* 3 tablespoons apple cider vinegar
* 10 garlic cloves, minced or put through a garlic press
* 2 teaspoons dried leaf oregano (preferably Mexican)
* 1-1/2 teaspoons ground cumin
* 1 tablespoon sweet paprika
* 1-1/2 teaspoons salt
* 1-1/2 teaspoons freshly ground black pepper
* 1/2 teaspoon ground coriander
* 1/4 teaspoon cinnamon

Preheat oven to 300°F. Remove stems and seeds from the chiles; cut each chile in half with scissors and flatten the pieces.

Place the chiles, in a single layer, on a baking sheet, and roast for 5 minutes, being careful not to let them scorch, the purpose being to remove any moisture from the dried pods. Break the chiles into pieces and place them in a blender; pulse until chiles are uniformly ground. (See How to Make Your Own Chile Powder about working with dried chiles.)

Place all ingredients in a large bowl and mix. See to it that all the spices are evenly distributed throughout the meat. Wrap well with plastic wrap and refrigerate for at least 24 hours before using.

Note: Use with Arroz con Pollo or Southwestern Cornbread Dressing.

http://www.texascooking.com/recipes//chorizo.htm

Tex-Mex Cheese Enchiladas
Cheese enchiladas are a Tex-Mex mainstay. A plate of enchiladas, refried beans and Mexican Red Rice is one of the meals that expatriate Texans long for. And although Mexican restaurants are found nationwide these days, take it from a Texan, it’s not the same.

For the Enchiladas:

* 12 corn tortillas
* 1/2 cup olive or canola oil
* 2 large yellow onions
* 4 cups grated Longhorn cheese
* Chili Gravy (recipe follows)

For the Chili Gravy

* 2 tablespoons shortening or lard
* 2 tablespoons flour
* 2 tablespoons chili powder (see below)
* 3 cups Warm water
* salt to taste

For the Chili Gravy, make a light roux by melting the shortening or lard in a skillet and stirring in the flour. Stir and cook a few minutes until the flour has browned a little. Add the chili powder, water and salt, and continue to stir and cook until mixture has thickened. Set aside and keep warm.

For the Enchiladas, lightly grease a 9x13-inch Pyrex dish, and preheat your oven to 400°F degrees.

Chop the onions, grate the cheese, and set aside.

Heat the oil in a second skillet. Have the corn tortillas ready.

Putting the enchiladas together is just a series of steps. And if you’re the kind of cook that freaks out when the kitchen gets a little messy, you might want to consider finding a good Tex-Mex restaurant instead.

1. Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds. This first step is to soften the tortilla.
2. Remove the tortilla from the oil, letting the excess oil drip back into the skillet.
3. Dip the tortilla into the chili gravy, coating both sides.
4. Place the now-coated tortilla in the 9x13-inch pan, put a handful of grated cheese and onion on one edge of the tortilla, and roll it up.
5. Place the rolled tortilla flat-side-down in one end of the pan.
6. Repeat ths process with the remaining 11 tortillas. The pan should be full.
7. Pour the remaining Chili Gravy on top of the enchiladas.
8. Sprinkle the enchiladas generously with the remaining grated cheese.

Bake for about 10 minutes until the cheese is bubbly. Serve at once.

Makes four servings of three enchiladas each. Garnish with chili gravy, Crema or sour cream. On the side, serve Mexican Red Rice and Refried Beans.

Note: See, also, How to Make Corn Tortillas.

A word about chili powder: The most-recommended chili powder in Texas is Gebhardt’s, and for good reason. Also, if you make your own chili powder and can get your hands on some dried chiles pasillas, make some pure ground pasillas, and you’ll have an extraordinary powder for Tex-Mex enchiladas. However, if neither is accessible, you can still make perfectly acceptable and delicious Tex-Mex enchiladas with McCormick’s or Durkee’s chili powder, or whatever it is that your store carries. If you know nothing whatsoever of chili powder or chiles, then my instructions to you are very simple: Buy a product called “chili powder” — not cayenne, not crushed red pepper, not ground red pepper.

http://www.texascooking.com/recipes//cheeseenchiladas.htm

Sour Cream Chicken Enchiladas
This dish is a good way to introduce a novice to Tex-Mex food, and so delicious that Tex-Mex veterans number it among their favorites. There’s more flavor than heat, and the velvety texture of the sour cream sauce is completely seductive.

* 2 tablespoons olive or canola oil
* 1 cup finely chopped onion
* 3 cups cooked, shredded chicken
* 1/2 teaspoon salt
* 2 cups shredded Monterey Jack cheese

* 12 corn tortillas
* 1/2 cup shortening, oil or lard (optional)

* 1/4 cup butter
* 1/4 cup all-purpose flour
* 2 cups chicken broth
* 1/2 teaspoon salt
* 1/4 teaspoon white pepper
* 2 cups sour cream
* 1/2 cup (1 4-ounce can) chopped green chiles

* 2 tablespoons chopped cilantro

Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.

The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly.

The Tortillas: Soften the corn tortillas by

* Wrapping tightly in plastic wrap and microwaving for 40 seconds,
* Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or
* Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper towels as they are cooked.

Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.

The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through.

Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each.

Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish.

See, also, How to Make Corn Tortillas.

http://www.texascooking.com/recipes//sourcreamenchiladas.htm

Piccalilli

* 4 quarts green tomatoes, peeled, cored, finely chopped (about 32 medium)
* 2 cups finely chopped sweet red bellpeppers
* 2 cups finely chopped green bell peppers
* 2 cups finely chopped white onion
* 1 small head cabbage, finely chopped
* 1/2 cup salt
* 4 cups apple cider vinegar
* 1-1/2 cups brown sugar
* 1 tablespoon whole black peppercorns
* 1 tablespoon whole cloves
* 1 tablespoon whole allspice
* 1 tablespoon celery seed
* 2 tablespoons mustard seed

Combine the vegetables and salt in a large non-reactive container, cover loosely, and let stand overnight.

In the morning, drain the vegetables, pressing out the juice. Add the vinegar, brown sugar and the spices (tie up the spices in a cheesecloth bag). Bring to a boil and simmer until vegetables are clear and the syrup is thickened.

Discard the spice bag and seal the piccalilli in hot jars, allowing 1/4-inch head space in each jar. Makes about 8 pints.

http://www.texascooking.com/recipes//piccalilli.htm

Onion Relish

* 2 pounds large sweet onions, chopped
* 2 celery stalks, sliced
* 1 medium red bell pepper, chopped
* 1 tablespoon melted butter
* 3/4 cup apple cider vinegar
* 1/4 cup water
* 2 tablespoons brown sugar
* 1 teaspoon celery seed
* 1/4 teaspoon salt

Sauté onions, celery and red bell pepper in the butter in a Dutch oven for 15 minutes or until tender. Do not brown.

Add the vinegar and remaining ingredients to the mixture. Bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.

Store in refrigerator. Serve chilled or at room temperature. Makes 1 quart.

http://www.texascooking.com/recipes//onionrelish.htm

Tomato Relish

* 18 firm ripe tomatoes
* 1 stalk celery
* 4 medium onions
* 2 green bell peppers
* 2 sweet red bell peppers
* 1/3 cup salt
* 2-1/4 cups sugar
* 1/2 teaspoon ground cloves
* 2 teaspoons cinnamon
* 1/2 teaspoon ground black pepper
* 2 tablespoons mustard seed, tied in a cheesecloth bag
* 1-1/2 cup apple cider vinegar

Peel the tomatoes (see Note, below). Then chop them into small pieces. Finely chop the celery, onions, and peppers. Mix together the vegetables and salt. Place in the refrigerator overnight. Drain thoroughly in the morning.

Combine the sugar, spices and vinegar, making sure sugar is dissolved, in a large stockpot. Bring to a boil and simmer 3 minutes. Add the vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally.

Remove the cheesecloth bag holding the mustard seeds. Spoon relish into hot sterilized jars and seal. Process for 10 minutes in boiling water.

Note: Tomato skins will slip off easily if tomatoes are blanched first. Lower them into boiling water (use a wire basket or collander) for 30 seconds to 1 minute, until skins begin to crack. Then remove them and plunge immediately into cold water.

http://www.texascooking.com/recipes//tomatorelish.htm

Cranberry Orange Relish
This colorful relish is more than a festive addition to your table. Tart and sweet, it is the perfect complement to your Holiday turkey.

* 4 cups cranberries, washed and sorted
* 2 large Navel (seedless) oranges
* 2 cups sugar

Wash the cranberries well, picking through them to discard any soft berries. Peel the oranges and section, removing as much of the white membrane as possible. Roughly chop the orange peels and pulse a few times in a blender or food processor until pieces are fairly small.

Add the cranberries, orange sections and sugar to the blender, and pulse a few more times, scraping down the sides as necessary. Don’t overdo it; this mixture should be chunky — not liquified.

This relish is best when chilled for 24 hours before serving. Give it a few turns with a spoon before dishing it up.

Note: This relish will keep up to a week, covered, in the refrigerator. If you can’t find seedless oranges, use ordinary oranges, but make sure you remove every seed. The best oranges should be plump, heavy for their size, and have a fairly thin skin.

http://www.texascooking.com/recipes//cranorangerelish.htm

All canning should be done following the Gov. suggestions, or ask Dela Where, he will know...granny

Aunt May’s Pickled Green Tomatoes

* 15 pounds green tomatoes, sliced
* 1 cup pickling salt
* 1/2 tablespoon powdered alum
* 2 quarts boiling water
* 2 cups apple cider vinegar
* 5 cups sugar
* 2 cinnamon sticks
* handful of whole cloves

Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling salt between the layers. Let stand overnight.

The next day, drain tomatoes, sprinkle with alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again.

In an enamel or stainless steel kettle, combine the vinegar, sugar and spices (tie the spices in a cheesecloth bag — spice bag should be kept in the syrup right up to the very end). Bring to a boil, stirring until sugar is dissolved, and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight.

Next day, drain off the syrup and bring it to a boil. Pour over the tomatoes and let stand again overnight.

On the fourth day, put the syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars, and seal. Makes 8 quarts.

http://www.texascooking.com/recipes//maygreentomo.htm

India Relish

* 12 medium cucumbers
* 6 green tomatoes
* 2 ripe tomatoes
* 2 green bell peppers
* 2 red bell peppers
* 2 medium onions
* 1/4 cup pickling salt
* 4 cups applie cider vinegar
* 1 cup water
* 4 tablespoons sugar
* 1 teaspoon cinnamon
* 1 teaspoon turmeric
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground allspice
* 2 tablespoons white mustard seeds

Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight.

Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again.

Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly.

Turn into hot jars and seal. Makes 8 pints.

http://www.texascooking.com/recipes//indiarelish.htm

Pickled Onions

* 1 gallon small, round pickling onions
* 1 cup pickling salt
* 1 cup sugar (or to taste - no more than 2 cups)
* 5 cups white vinegar
* 3 tablespoons mustard seed
* 2 tablespoons peppercorns
* hot red peppers
* bay leaves

Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle onions with salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse in cold fresh water and drain again.

Combine sugar, vinegar, mustard seed, and peppercorns, and bring to a boil. Simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar. Fill the jars with boiling liquid and seal. Makes 5 to 6 pints.

Note: Six tablespoons whole allspice or 1/4 cup mixed pickling spices may be added for variation.

http://www.texascooking.com/recipes//pickonions.htm

Pickled Cauliflower

* 2 large cauliflower heads
* 2 cups pearl onions
* 1 cup pickling salt
* 1 cup sugar
* 3 cups white vinegar
* 2 tablespoons mustard seeds
* 1 tablespoon celery seeds
* 1 small hot pepper, such as a serrano

Wash the cauliflower and break into flowerets. Scald, cool, and peel the onions.

Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again.

Dissolve the sugar in the vinegar, add the mustard and celery seeds and hot pepper, and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints.

http://www.texascooking.com/recipes//pickcauloflower.htm

Sweet Pepper Relish

* 12 sweet green bell peppers, cored and seeded
* 12 sweet red bell peppers, cored and seeded
* 12 medium onions, peeled
* 4 cups apple cider vinegar
* 2 cups sugar
* 2 tablespoons pickling salt

Cut peppers into strips and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor.

Put the vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes.

Pour into clean jars while hot and seal. Makes 10 pints.

http://www.texascooking.com/recipes//swpepperrelish.htm

Apple Pecan Cheese Pie

* 4 eggs
* 2 cups creamed cottage cheese (see Note)
* 2 teaspoons vanilla
* 1/3 cup pure maple syrup
* 1/4 cup all-purpose flour
* 2 tablespoons grated orange peel
* 1/4 teaspoon nutmeg
* 2 cups chopped green apples
* 1 cup pecans, chopped
* 1 unbaked pie shell

Preheat oven to 325°F.

Beat together eggs and cottage cheese. Add vanilla, syrup, flour, orange peel and nutmeg. Blend thoroughly. Stir in apples and pecans.

Pour filling into 9-inch unbaked pie shell. Bake at 325°F for 1 hour. Top of pie will be evenly dark brown when done.

Note: If you are unable to find creamed cottage cheese at your supermarket, put ordinary cottage cheese (large or small curd) in your blender and pulse until mixture is smooth. Measure 2 cups of the mixture for this recipe.

http://www.texascooking.com/recipes//apcheesepie.htm

Butterscotch Pie

* 1 cup brown sugar, firmly packed
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 2 cups whole milk
* 3 egg yolks, well beaten
* 1/4 cup butter (1/2 stick)
* 1 teaspoon vanilla extract
* 1 baked 9-inch pastry shell, cooled
* meringue (see below)

Preheat oven to 350°F.

Combine brown sugar, flour and salt in heavy saucepan. Gradually, stir in the milk, and cook over low heat until mixture begins to thicken. Stir occasionally.

Slowly stir half the hot mixture into the well-beaten egg yolks; then, beat the egg mixture back into the remaining hot mixture. Cook for an additional two minutes.

Add butter and vanilla, and mix well. Pour into pie shell and top with meringue. Bake in 350°F oven until meringue is lightly browned, 12 to 15 minutes.

Note: For the meringue, see Perfect Meringue recipe.

http://www.texascooking.com/recipes//butterscotchpie.htm

Easy Breakfast Chorizo

* 1 pound mild bulk pork sausage
* 3 tablespoons chili powder
* 2 cloves garlic, minced or put through a garlic press
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground oregano (Mexican oregano preferred)

Combine all ingredients, mixing well. Shape into patties. Cook in a skillet over medium heat until browned, turning once. Drain well. Garnish, if desired, with cilantro or parsley sprigs.

Note: To prepare ahead of time, cover and refrigerate the browned patties up to 2 days. Place on a baking sheet and bake at 300°F for 10 minutes or until heated through.

Chorizo purists who choose to cook from scratch, see Chorizo (Mexican Sausage).

http://www.texascooking.com/recipes//brchorizo.htm

This is the Chorizo recipe that I made for Bill, scramble it with eggs or break it up in the fried potatoes.

My mothers favorite Sunday meal was refried beans, fried potatoes, green onions, and Chorizo and scrambled eggs, served with cornbread or tortillas.

granny

Chiles Rellenos Pie
This is a wonderful brunch or supper dish.

* 2 7-ounce cans green chiles
* 3 cups Monterrey Jack cheese, sliced
* 3 cups cheddar cheese, sliced
* 3/4 cup all-purpose flour
* 1 cup evaporated milk
* 1 cup sour cream
* 4 eggs
* 1 cup cooked chicken or turkey, diced
* 2 cups mild salsa

Preheat oven to 350°F.

Cut chiles open and line a lightly greased 9x13-inch baking dish with them. Layer both cheeses evenly over chiles. Add any remaining chiles over the cheese layer.

Mix the flour with a small amount of the milk; using a wire whisk, make a smooth paste. Mix in the remaining milk and sour cream. Beat in the eggs, one at a time, and add the diced chicken.

Pour mixture over chiles and cheese. Bake for 30 minutes at 350°F. Pour salsa over top and bake an additional 15 minutes. Makes 8 or 10 servings.

http://www.texascooking.com/recipes//crpie.htm

I thought I invented this dish, a lazy woman’s Chili Relanjo. [sp?]

I stuffed the cheese in the peppers, just as you do to fry, layered them in the casserole, poured the dipping ingredients over them and baked.

LOL, no chicken in mine and I would still want my salsa on the table, not cooked on the dish.

granny

Stewed Okra and Tomatoes
Okra is not well-known outside the southern states, which is understandable in that it’s a hot-weather crop. Fried okra, of course, is immensely popular and has gained fame even in northern climes, but real okra lovers appreciate its flavor when it is stewed — that is, cooked slowly with a little liquid. Okra can be stewed alone or with other vegetables, most notably tomatoes. Ideally, you should have small pods of fresh okra and big, juicy tomatoes for this recipe to be at its best.

* 1 small sweet onion, chopped (about 3/4 cup — sometimes it’s hard to find a small sweet onion, so use half a medium onion)
* 2 cups okra, rinsed, trimmed and sliced (see below)
* 3 medium tomatoes, peeled and chopped (or 1 14-ounce can whole peeled tomatoes with juice)
* 2 tablespoons bacon drippings (or 1 tablespoon bacon drippings and 1 tablespoon olive oil)
* 1/2 teaspoon salt
* freshly ground black pepper to taste

In a saucepan or sauté pan with a close-fitting lid, sauté the onion in the bacon drippings over medium heat until softened, not browned.

Reduce the heat to low, and stir in the okra and tomatoes. Add the salt, cover and simmer for 15 minutes. Remove from heat and stir in the pepper. Makes about 4 servings.

Note: If using small pods of fresh okra, just trim the stem ends, leaving the pods whole. If the pods are larger (over 2 inches long), slice them in half.

People try to be kind to okra by describing its texture as “silky,” a euphemism, to be sure. There’s no getting around it: okra, especially stewed okra is slimey. There should be another word that does it justice, but I’m afraid the English language is lacking. But I refuse to defend okra. It’s delicious — so much so that I enjoy that slimey texture. There’s an old one-liner about okra that goes like this: When I was a kid, I ate so much okra I couldn’t keep my socks up.

http://www.texascooking.com/recipes//stewedokratomato.htm

Stuffed Sweet Onions

* 4 large sweet onions (1015s, Vidalias)
* 1 cup frozen English peas, thawed
* 2/3 cup sliced fresh mushrooms
* 1/8 teaspoon dried thyme leaves
* dash of pepper
* 2 tablespoons butter
* 1/4 cup boiling water
* 1/2 teaspoon chicken bouillon granules

Cut a slice from top of each onion; scoop out the centers leaving 1/4-inch-thick shells. Reserve centers for other uses. Place the shells in a lightly greased 8-inch square baking dish.

Combine peas, mushrooms, thyme and pepper. Spoon evenly into onion shells and dot with butter. Combine water and bouillon granules. Pour over stuffed onions.

Cover tightly with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Microwave at high 7 to 9 minutes, giving dish a half-turn after 4 minutes. Let stand 3 minutes. Makes 4 servings.

http://www.texascooking.com/recipes//ssonions.htm

Tamale Pie

* 1 large onion, chopped
* 1 green pepper, chopped
* 1 or 2 cloves garlic, crushed
* 1 T olive or canola oil
* 1 pound lean ground beef
* 14.5-ounce can of whole, peeled tomatoes (drained) OR 3 medium tomatoes, chopped
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 teaspoon chili powder
* 1 cup cornmeal
* 4 cups water
* 1 teaspoon salt
* 1 teaspoon chili powder
* Sliced ripe olives

Preheat oven to 350°F.

Sauté the onion, green pepper and garlic in the oil until just tender. Crumble the ground beef into the skillet and brown. Add the tomatoes, salt, pepper and chili powder. Cook over low-to-medium heat for about 20 minutes.

While the meat mixture is simmering, bring 3 cups of the water to a boil. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chile powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover.

Spray a casserole or baking dish with vegetable cooking spray. Using half of the cornmeal mixture, line the dish. Fill with the meat mixture. Sprinkle sliced ripe olives over the top. Using the remaining half of the cornmeal mixture, cover the top of the pie.

Bake at 350°F for 20 minutes or until nicely browned. Makes about 6 servings.

Note: You can jazz this up to your heart’s content with chopped green chiles, grated cheese, etc., but it’s not necessary. This is classic tamale pie, and the lily needs no gilding.

http://www.texascooking.com/recipes//tamalepie.htm

Beef Tamales
Tamales consist of a tube of dough with a meat filling. They are cooked by steaming. In Mexico, tamales are a traditional Christmas food, but in reality they are eaten year round. The dried corn husks used to make tamales can be purchased in markets on online through our affiliate, Tex-Mex Grocer.

Filling

* 1 package of dried corn husks
* 2 pounds beef shoulder
* 3 tablespoons lard or vegetable shortening
* 1 teaspoon ground cumin
* 4 tablespoons chili powder
* 4 cloves garlic, minced
* 1 cup diced onion

Tamale Dough (Masa)

* 4 cups Masa Harina
* 2 teaspoons baking powder
* 3 cups chicken broth
* 1/2 cup shortening or lard
* 1 teaspoon salt
* 1 teaspoon chili powder

For the filling
Trim away any ragged edges of corn husks if needed. Soak the husks in hot water for 30 minutes to one hour to soften. Weigh them down in the water with a heavy plate so they stay submerged. When soft, rinse them well and put back into a pot of clean water.

While the husks are soaking, prepare the meat filling. Cut the meat into 1- to 2-inch chunks. Heat the lard or shortening in a heavy bottomed pot and brown the meat. When brown, add enough water to cover the meat and add the onions and garlic. Simmer until the meat is fork tender and flakes apart. For beef shoulder roast this will take 2 to 3 hours. Drain and retain the broth. Let the meat cool. Shred the meat into small strands.

In a heavy cast-iron skillet, melt 2 tablespoons of shortening or lard. Add the chili powder and cumin, stir for a few seconds. Add the meat and fry for two or three minutes. Stir over low heat until well blended. Add the reserved broth and simmer until the liquid level is reduced. The mixture should be soupy. Set aside to cool while you make the masa.

To make the dough or masa
Mix the masa harina in a large bowl with the baking powder. Add 3 cups warm chicken broth to the mixture a little at a time. Beat with a wooden spoon or mix with your hands until the dough is smooth and moist. Use a little more broth if necessary, but the mixture should not be loose.

Beat the lard or shortening in a large bowl with an electric mixer on medium speed about 3 minutes, until fluffy. Begin adding the masa dough mixture, a handful at a time. Scrape down the sides of the bowl with a rubber spatula as necessary. Alternatively, beat in the masa mixture using your bare hand as a whipping and folding tool. If the mixture becomes too stiff to beat, add up to 1 cup of tepid chicken or pork broth, a little at a time. When done, the mixture should be very light and delicate, the texture of buttercream frosting.

Tamale assembly
Remove a softened corn husk, and shake dry. Spread approximately 1-1/2 tablespoons or more of masa in the center of the smooth side. If the masa is sticky, wet your hands. Add about a tablespoon of meat filling on top of the masa.

Roll the husk so that the filling is enclosed within the masa. Don’t worry if the filling is not perfectly surrounded by masa. When the masa cooks it will become firm and the tamale will be fine. Fold over each end of the corn husk. If the husks are very thick, you may find it difficult to fold the large end and get it to stay. If this is the case, don’t worry about folding the large end and put that end up when you put the tamales into the steamer.

In a steamer, stand the tamales vertically, open end up. Cover with a damp cloth to absorb the steam. Add boiling water to a level of two inches. Cover tightly and bring quickly to a low boil. Keep the heat to a gentle bubbling. Cook for 2 to 3 hours or until husks pull away from filling. After 2 hours, pull out a tamale and sample it. Let it cool and then unroll the husk. Cooked tameles should be soft and firm, not mushy.

Note: Yes, tamales are a lot of work but, like most good things, they are well worth it. The process will be easier, faster and infinitely more pleasant if several cooks make a project of tamales.

http://www.texascooking.com/recipes//beeftamales.htm

Sweet Milk Cornbread (without Flour)

* 2 cups yellow cornmeal
* 1-1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 egg, lightly beaten
* 1-1/2 cups milk
* 2 tablespoons melted shortening or vegetable oil

Preheat oven to 450°F.

Combine the cornmeal, baking powder and salt, and set aside.

Stir together the egg, milk and vegetable oil. Combine cornmeal mixture with milk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tin or cornstick mold.

Bake 12 to 15 minutes for muffins or cornsticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan. Makes approximately 12 muffins, cornsticks or pieces.

Note: If you like your cornbread really brown on top, you can run it under the broiler for a minute or so after it is baked. Also, if you have only white cornmeal in the house, do not despair. Cornbread made with white cornmeal doesn’t look quite as “corny”, but it tastes just about the same.

http://www.texascooking.com/recipes//swtmlknocornbread.htm

Spicy Rice and Vegetables

1 cup mild chili peppers, diced
1 cup green bell pepper, diced
1 cup diced celery
1 cup chopped onion
4 tablespoons butter
1 tablespoon honey
1-1/2 cups brown rice
3 cups water
1 apple, chopped
1/2 cup chopped toasted almonds

Sauté the peppers, celery and onion in the butter over low heat. Add the rice and continue to saute until onions are clear.

Add water and honey, and bring to a boil. Turn heat to low, cover, and simmer for 45 minutes. During last 5 minutes of cooking, add apple and almonds.

Makes about 6 servings.

http://www.texascooking.com/recipes//srvegetables.htm

Cowboy Breakfast Casserole
This is a wonderful breakfast dish when you have overnight company. Put it together the night before, and pop it in the oven the next morning.

* 6 large eggs
* 2 cups milk
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 teaspoon dry mustard
* 4 slices white bread, toasted and cut into cubes
* 1 pound pork sausage, crumbled and browned
* 1-1/2 cups grated cheddar cheese

In a large bowl, beat the eggs until frothy. Beat in the milk, salt and dry mustard.

Place the bread cubes in a buttered, 9x13-inch dish. Layer the browned sausage over the bread, and sprinkle the cheese evenly over the sausage. Pour the egg mixture over the top, and refrigerate overnight.

The next morning, bake in a 350°F preheated oven for 45 minutes. Let stand about 5 minutes before cutting. Makes 6 servings.

http://www.texascooking.com/recipes//pacowboycasserole.htm

Pork and Red Chile Stir-Fry
As with any stir-fry, most of the work is in chopping up the vegetables. Frozen green beans make this task a snap.

* 1 pound lean pork loin, sliced thinly
* 1 tablespoon vegetable oil
* 2 cloves garlic, minced
* 10-ounce package frozen green beans
* 2 teaspoons sugar
* 2 teaspoons soy sauce
* 1/4 teaspoon crushed red pepper flakes
* 1/2 teaspoon ground ginger
* 1 teaspoon sesame oil
* 1 teaspoon rice vinegar

Heat oil in skillet. Stir-fry pork slices in hot skillet for 2 minutes. Add garlic and beans, and stir-fry an additional 3 to 4 minutes until beans are crisp-tender.

Push pork and beans to one side of pan (or remove from pan and keep warm). Add the remaining ingredients to the skillet, stirring constantly. Return the pork and beans to the skillet, and toss to coat with sauce.

Serve immediately with hot, cooked rice or shredded lettuce. Makes 4 servings.

http://www.texascooking.com/recipes//prcstirfry.htm

Pork Chops Baked with Apples
This is easy, easy, easy.

* 4 pork chops, 1 inch thick
* salt and black pepper, to taste
* 2 teaspoons brown sugar
* 2 tart apples, unpeeled, cored and halved
* 1/3 cup sour cream

Preheat oven to 350°F.

Season the pork chops well with salt and pepper. Sprinkle each pork chop with 1/2 teaspoon brown sugar, and place one apple half, cut side down, on top of each chop.

Bake, uncovered, for 35 to 40 minutes basting several times with pan juices. Remove pork chops to a warmed serving plate. Stir sour cream into pan juices to thicken. Pour sauce over pork chops, and serve hot.

http://www.texascooking.com/recipes//porkchops_baked_apples.htm

Dateline:
March 2, 2009

Spring is nearly here. It happens just as regular as clockwork. Those of us here in the Texas Hill Country really would like to have some spring rains. It is so dry here that the rocks are crawling around looking for moisture.

After I did last month’s tribute to Texas Food Celebrations, I got an email from Vicki over in East Texas. Vicki wanted to know why I had not included a recipe for Hopkins County Stew. I told her I had looked on the Internet and did not find any recipe I thought to be authentic. Vicki sent me her family recipe. It’s nice readers like Vicki that make my job so enjoyable. The recipe will appear in Grandmas Cookbook.

Vicki writes:

I talked to my mother, who grew up in Hopkins County. She said the original recipe mostly just has corn and tomatoes in addition to the chicken, because that’s what most people had and could bring to the pot. But our family enjoys a few more vegetables, just to add texture, color and flavor. Sometimes I use left-over vegetables; sometimes I just add one mini-size can, each, of lima beans, peas, green beans, corn and carrots. If I’m being lazy I’ll substitute a can or half a bag of frozen mixed vegetables. This is how I do it:

* 1 whole chicken, washed and thoroughly plucked
* 1/2 onion, chopped (a whole onion if you really like onion)
* 3 celery stalks, thinly sliced
* 2 cans chicken broth
* 1 large can stewed tomatoes
* One-serving size cans of vegetables (corn, peas, limas, carrots, beans)
* 1 large russet potato
* Bay leaf
* Dried hot pepper pod

In a soup pot or Dutch oven, place the chicken and enough water to cover it. Add onion and celery. Cook the chicken on medium heat until the chicken leg easily tears away from the body. With tongs, remove chicken parts to a platter to cool.

Add tomatoes and vegetables of choice (but particularly corn) to the pot. Dice the potato and add to the pot. Add the chicken broth, salt and pepper, a bay leaf, and a dried pepper. Cover and cook on medium-low until potatoes are tender. Adjust seasoning. Reduce heat to simmer as you skin and de-bone the chicken and dice the meat. Add the diced chicken and simmer until meat is re-heated, but do not boil. Remove pepper pod and bay leaf.

Serve with cornbread for a hardy, healthy, delicious meal. Leftovers will be even better the next day. You may want to freeze half and save it for a chilly day.

To reduce the fat, let the broth cool after you remove the chicken pieces, and store overnight in the refrigerator. Skim off the congealed fat. About an hour before serving, start the rest of the procedure.

Bettie wants to know how to cook a tri-tip:

Dr. John, how do I cook a tri-tip roast?

Bettie: First of all, the tri-tip is a lesser known cut of sirloin. For years it was the official “barbecue” of California. The Californians would construct a large bed of hardwood coals. The tri-tips were skewered on metal rods and cooked over the coals hot and fast. They would be crusty outside and rare in the center.

Were I to cook one, I would grill it over a real hot bed of coals. Good sirloin needs only salt and pepper for seasoning. You can cook it in a variety of ways. There are dozens of recipes and techniques listed on the Internet, browse around and see what looks good to you. Thanks for writing.
Dr. John

Sarah has a bean question:

I have been appointed to cook beans for my outdoor club’s next outing. I need to cook enough for about 75 people. How many beans do I cook? Also, do you have any bean tips?

Sarah: A pound of dry beans will make enough to feed ten people. So you will need seven and a half pounds. To be on the safe side, cook eight pounds. Leftovers will keep.

You didn’t say what kind of beans you were cooking. In this part of the country, pinto beans are the norm. No matter what type of bean you cook, they all work best when you soak them overnight. The latest is to soak them in salted water. Use about three tablespoons of salt per gallon of water. So, soak the beans overnight. You want to drain the beans and rinse off the salt before you start cooking them. Cover them with about an inch of fresh water, cover, and cook until tender. Check occasionally and add water if necessary.

Any beans go good with a bit of bacon or ham cooked with them. Good luck and thanks for writing Texas Cooking.
Dr. John

Rita needs a Cajun cake recipe:

I ate this cakes at one of our seafood restaurants and it was so, so good and really moist. The cake is called Cajun Cake, and it’s made with pineapple, pecan and coconut icing. Can you give me a list of all the ingredients to make this wonderful cake? Thank you so much.

Hi Rita: Here you go:

Cajun Cake

* 3 cups all-purpose flour
* 1-1/2 cups white sugar
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 2 eggs, lightly beaten
* 1 (20 ounce) can crushed pineapple with juice

* 3/4 cup white sugar
* 3/4 cup evaporated milk
* 1/2 pound butter (2 sticks)
* 1 cup chopped pecans
* 1-1/2 cups flaked coconut

Preheat oven to 350°F. Grease and flour a 9x13-inch pan.

In a large bowl, sift together the flour, 1-1/2 cups sugar, salt and baking soda. Add the eggs, pineapple and juice. Mix at low speed until well blended.

Pour batter into prepared pan and bake at 350°F (175°C) for 30 to 35 minutes or until done. Have topping ready when cake is done.

To make topping: In a saucepan, combine milk, 3/4 cup sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat. When cake comes out of the oven, pour on the topping and carefully spread while cake is still hot.

Thanks for writing.
Dr. John

If you have a question for Doctor John, click here.

THIS IS THE END OF THE PRINTED ARTICLE

URL for this article:
http://www.texascooking.com//Askdocjohn.htm

Texas Cooking Front Page - Search Recipe Cookbook

http://www.101cookbooks.com/archives/honeysweetened-thumbprint-cookies-recipe.html

[You will find many interesting and good recipes here]

Honey-sweetened Thumbprint Cookie Recipe

2/3 cup honey (I use a clover honey)
1/3 cup warm coconut oil or clarified butter
1 1/2 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
3/4 cup rolled oats
1 tablespoon all natural cornstarch (or arrowroot)
scant 1/2 teaspoon fine grain sea salt
1/4 teaspoon baking soda
zest of one lemon
your favorite jam or preserves (preferably fruit sweetened) - berry goes nicely

Preheat the oven to 350F, rack in the top 1/3. Line two baking sheets with parchment paper.

In a large mixing bowl pour the warm, melted coconut oil over the honey and whisk in the vanilla extract. In a separate medium bowl combine the flour, oats, cornstarch/arrowroot, sea salt, baking soda, and lemon zest. Add the flour mixture to the honey and stir until just combined. Let the dough sit for 2-3 minutes. Stir once or twice again - the dough should be quite stiff.

Roll the dough into balls, one level teaspoonful at a time, and place an inch or so apart on the prepared baking sheets. These will spread. Use a (damp) pinky finger or the back of a very tiny spoon to make a well in the top of each ball of dough. Fill each “well” to the top with 1/8 teaspoon of jam. If you chill the dough at this point for an hour, the cookies won’t spread as much, but I’m usually too impatient.

Bake for 7 - 9 minutes or until the bottom and edges of the cookies are just golden. Resist the urge to over-bake, these tiny guys dry right out.

Makes a few dozen cookies.