Club Food

Tex-Mex Fajitas

2 tablespoons olive oil
4 cups lean steak strips or 4 cups chicken breast strips
1 tablespoon chipotle pepper (or to taste)
1 cup thinly sliced green bell peppers
1 1/2 cups thinly sliced onions
1 tablespoon minced garlic
2 tablespoons lemon juice
10 large flour or corn tortillas
2 cups basic red sauce or prepared salsa
1 pint sour cream
2 cups shredded extra-sharp Cheddar cheese
Salt, to taste (optional)

Put olive oil and garlic in a preheated wok.
Stir-fry the steak
or chicken and add the salt and cook until it is almost done.
Then
add onions, green peppers, lemon juice, Chipotle pepper and cook
until the onions and peppers are limp.
When finished, pour into a
bowl and prepare the fajita on a tortilla with the salsa, sour
cream and Cheddar cheese.

Makes 8 fajitas.

Tex-Mex Pork Chops

4 (4 ounce) boneless pork chops
1 (16 ounce) can whole berry cranberry sauce
1 to 2 fresh jalapeno peppers, seeded and chopped
1 green onion, sliced
1 tablespoon fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon lime juice

In a large nonstick skillet, brown pork chops on one side over
medium-high heat.
In a medium bowl, stir together remaining
ingredients.
Turn chops; pour cranberry mixture over chops in
skillet, bring to a boil.
Lower heat, cover and simmer for 10
minutes, until chops are just done and still tender.

Serve with rice, if desired.

Serves 4.

Grilled Texas Shrimp

1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and
de-veined (tails left on)

Mix all ingredients except shrimp in shallow glass or plastic
dish.
Stir in shrimp.
Cover and refrigerate for 1 hour.

Remove shrimp from marinade, reserving marinade.
Thread 4 shrimp
on each of six (8-inch) metal skewers.
Grill over medium coals,
turning once, until pink, 2 to 3 minutes on each side.

Heat marinade to boiling in a non-reactive saucepan.
Reduce heat
to low.
Simmer uncovered until bell pepper is tender, about 5
minutes.
Serve with shrimp.

Makes 6 servings.

If you would prefer to broil the shrimp instead of grilling
them, place the skewered shrimp on a broiler pan rack.
Broil with
tops about 4 inches from heat, turning once, until pink, 2 to 3
minutes on each side.

Grilled Tex-Mex Salad

2 ears corn
1/4 cup finely chopped onion
1 (15 ounce) can black beans, rinsed and drained
1 jalapeno chile pepper, chopped, seeds in if you like it hot
1/2 cup chopped red bell pepper
1/4 cup chopped cilantro
1 tablespoon canola oil
2 tablespoons fresh lime juice
1 teaspoon mild chile powder
1/2 teaspoon ground cumin

Place the corn on the grill and roast, turning often, until
golden brown on the outside, about 15 minutes.
When it cools, cut
the kernels off into a bowl.

Add the onions, beans, jalapeno, red pepper, and cilantro.

Combine the oil, lime juice, chile powder, and cumin in a
smaller bowl.
Pour over the corn and bean mixture, and toss to mix.
Let sit in the refrigerator for half an hour before serving.

Yield: 4 servings

Texas Corn Bread

Posted by Cookin’Mom

1 1/2 cups plain cornmeal
3 teaspoons baking powder
1 (8 ounce) carton sour cream
2/3 cup corn oil
1 cup cream-style corn
1/4 cup green pepper, chopped
1/2 cup onion, chopped
2 eggs, beaten
1 cup Cheddar cheese, grated

Pour corn oil in large iron skillet and place in a 350 degree F
oven to heat.

Meanwhile combine all remaining ingredients except Cheddar
cheese.
When skillet and oil are hot, pour oil into batter and stir
quickly to blend.

Immediately pour half of batter back into hot skillet.
Sprinkle
cheese evenly over batter.
Carefully pour remaining batter over
cheese and bake at 350 degrees F for about 45 minutes.

Serves 8.

White Texas Sheet Cake

Posted by kdipaolo May 12, 2001

Good old chocolate Texas Cake has always been a family favorite
for picnics.
I haven’t tried this one yet, but sounds good.

1 cup butter or margarine
1 cup water
2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda

Frosting
1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
1 cup chopped nuts

In a large saucepan, bring 1 cup butter or margarine and water
to a boil.
Remove from heat, and stir in flour, sugar, eggs, sour
cream, 1 teaspoon almond extract, and baking soda until smooth.
Pour batter into a greased 10 x 15 x 1-inch baking pan.
Bake at 375
degrees F (190 degrees C) for 20 to 22 minutes, or until cake is
golden brown and tests done.
Cool for 20 minutes.

Frosting: Combine 1/2 cup butter or margarine and milk in a
saucepan; bring to a boil.
Remove from heat.
Mix in sugar and 1/2
teaspoon almond extract.
Stir in pecans.
Spread frosting over warm
cake.

Makes 1 – 10 x 15 x 1 inch sheet cake.

Tex-Mex Sheet Cake

Posted by Cookin’Mom 1/18/2002 4:14 pm

Makes one 15 x 10-inch cake.

1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa
2 tablespoons instant coffee
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14 ounce) can Eagle Brand Sweetened
Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1 cup toasted silvered almonds or pecans

Preheat oven to 350 degrees F.

In small saucepan, melt 1 cup margarine.
Stir in 1/4 cup cocoa
and 1-tablespoon coffee, then water.
Bring to a boil; remove from
heat

In large mixer bowl, combine flour, brown sugar, baking soda,
cinnamon and salt.
Add cocoa mixture; mix well.

Stir in 1/3 cup sweetened condensed milk, eggs and vanilla
extract.

Pour into greased 15 x 10-inch jellyroll pan.
Bake 15 minutes or
until cake springs back when lightly touched.

In small saucepan, melt remaining 1/4 cup margarine; stir in
remaining 1/4 cup cocoa and 1 tablespoon coffee.
Add remaining
sweetened condensed milk; stir in
confectioners’ sugar and nuts.
Spread on warm
cake.

Texas Beef Brisket

Posted by kdipaolo May 29, 2001

4 pounds beef brisket
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
1 10-ounce canned beef broth

Make a dry rub by combining chili powder, salt, garlic powder,
onion powder, black pepper, sugar, dry mustard and crushed bay
leaf.

Season the raw brisket on both sides with the rub.
Place in
roasting pan and roast, uncovered, for one hour at 350 degrees
F.

Add the beef broth and enough water to make 1/2 inch liquid in
roasting pan.
Lower oven to 300 degrees F, cover pan tightly and
continue cooking for 3 hours or until fork tender.

Trim the fat and slice meat thinly across the grain.

Tex-Mex Capirotada

Pudding
12 slices stale bread, preferably French or whole wheat
8 to 10 ounces grated Monterey jack or cubed cream cheese
3/4 cup pitted prunes, plumped in hot water and diced
3/4 cup seedless white raisins or dates, diced
2 large bananas, sliced, or coarsely chopped apples
1 cup sliced almonds

Syrup
2 cups water
1 1/2 cups brown sugar, packed
1/2 teaspoon cinnamon

Egg Mixture and Topping
2 cups water
1 cup granulated sugar
4 eggs, separated
4 tablespoons flour

Meringue
Reserved egg whites
2 tablespoons granulated sugar

Presentation
Sweetened whipped cream or ice cream

Toast the bread and allow to cool.
Using a well-buttered baking
dish, 12 x 9 x 2 inches, make a layer of bread, using about half
the bread.
Top with half the cheese and fruits and all the bananas
or apples.
Add another bread layer, then the remaining cheese,
fruits, and the nuts.
Set aside.

In a medium-size saucepan, boil the water, sugar, and cinnamon
together for 5 minutes.
Pour over the pudding mixture.

In the same saucepan, boil the water and sugar for 5 minutes.
Remove 1 cup and beat with egg yolks and flour, then add this egg
mixture to the remaining syrup and cook over medium heat, stirring
constantly, for 5 minutes or until thick.
Pour custard over the
bread and fruits.
Cover and let stand several hours at room
temperature, or refrigerate overnight.

When ready to bake the pudding, beat the egg whites until very
stiff, beating in the sugar at the last.
Spread atop the pudding
and then bake at 350 degrees F for about 40 minutes, or until the
meringue is well browned and the pudding is set.

Serve small portions with a dollop of ice cream or whipped
cream.

Storage, Freezing, and Advance Preparation: The basic dessert,
excluding the topping, may be prepared 24 hours in advance or
overnight.
Because of the sweet syrups, the bananas will not turn
brown any faster than they would during ordinary baking.
The
topping should be added just prior to baking.
The pudding may be
served either hot or cold; it will reheat easily without changing
consistency, either in a microwave oven or in a hot 400 degree F
oven, covered with foil.

Yield: 12 to 14 servings

Tex-Mex Skillet Supper

1/2 pound lean ground beef
1/2 cup chopped onion
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 cup frozen corn
1/2 cup uncooked regular rice
1/2 cup tomato catsup
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/2 cup shredded Cheddar cheese
Tortilla chips (optional)

In large nonstick skillet, cook beef and onion until beef is
browned; drain.
Add remaining ingredient except cheese and tortilla
chips; mix well.
Simmer, covered, 30 minutes or until rice is
cooked.

Remove skillet from heat; sprinkle beef mixture with cheese.
Cover and let stand until cheese is melted.
Serve with chips, if
desired.

Yield 4 servings.

Tex-Mex Chops

4 boneless loin chops (1 pound)
1 tablespoon vegetable oil
1 1/2 cups bottled chunky salsa
1 (4 ounce) can diced green chiles
1/2 teaspoon ground cumin
1/4 cup grated Cheddar cheese

Heat oil in heavy skillet over medium-high heat.
Brown chops on
one side, about 2 minutes.
Turn chops.
Add salsa, chiles and cumin
to skillet.
Lower heat.
Cover and barely simmer for 8 minutes.
Uncover.

Top each chop with 1 tablespoon cheese.
Cover and simmer an
additional minute, until cheese melts.
Serve immediately.

Grilled Texas 1011 Meat Kabobs

Marinade
1/4 cup diced Texas 1011 onions
1 teaspoon salt
2/3 cup red wine vinegar
1/2 teaspoon thyme
2 tablespoons olive oil
1/2 teaspoon dry mustard
1 tablespoon soy sauce
1/2 teaspoon pepper

Kabobs
1 pound beef, chicken or shrimp
3 medium Texas 1011 onions, quartered
1 zucchini squash, sliced
1 yellow squash, sliced
2 medium green or red bell peppers, cut into pieces
6 cherry tomatoes

Make marinade: Mix all marinade ingredients in a bowl, reserve
some for basting in a smaller bowl.

Prepare kabobs: Slice beef or chicken into bite-size pieces.
If
using shrimp, peel, leaving tails intact.
Place beef, chicken or
shrimp in large bowl of marinade and refrigerate for 2 to 4
hours.

Remove beef, chicken or shrimp from marinade.
Place all
vegetables and meat on skewers, alternating colors.
Grill beef for
12 to 15 minutes, chicken for 15 to 20 minutes and shrimp for 6 to
8 minutes.
Turn and baste kabobs frequently with reserve
marinade.

Serve on a bed of rice.

Hot Dr.
PepperÂ

The Dr.
Pepper Museum is located in Waco, Texas.

12 ounces Dr.
PepperÂ
2 lemon slices

Pour the Dr.
Pepper into a saucepan.
Heat until it
is hot and bubbly, at exactly 170 degrees F.

Place a lemon slice in the bottom of each of two mugs.
Pour the
Dr.
Pepper into the mugs, then serve immediately.

Lone Star Rice

1/4 cup chopped green bell pepper
2 tablespoons cooking oil
1 cup uncooked long grain rice
1/2 cup tomatoes with green chiles
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups water
2 to 3 tablespoons chopped fresh cilantro

In a skillet saute onion and green pepper in oil for about 2
minutes.
Add rice and stir until coated with oil.
Add tomatoes,
turmeric, cumin, salt, garlic powder, and water; bring to a boil.
Reduce heat and simmer covered about 20 minutes or until liquid is
absorbed.
Add cilantro if desired.

Yield: 6 servings.

Tex-Mex Chunky Rice

1 (6 ounce) package Spanish rice mix
2 3/4 cups water
1 (15 ounce) can dark kidney beans
1 (16 ounce) can tomatoes, undrained
1 medium green bell pepper, chopped
1 small onion, diced
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
Shredded Cheddar cheese, for topping
Sour cream, for topping

In a 3-quart saucepan, combine rice mix, water, beans, tomatoes,
bell pepper, onion and seasonings.
Bring to a boil over high heat.
Reduce heat to low and simmer, uncovered, for about 20 minutes or
until rice is tender and liquid is absorbed, stirring
occasionally.

Top each serving with shredded cheese and sour cream.

Serves 4.

Tex-Mex Fajitas

Fajitas are pure Tex-Mex food.
They originated along the Rio
Grande River on the Texas-Mexico border and were eaten by cattle
wranglers.
The skirt steak is the traditional cut used and was
reserved primarily for the chief cowboy.
Other cuts of beef can be
substituted, such as flank steak or sirloin, but the skirt is by
far the most tender, flavorful and authentic.

You’ll find no cast iron griddle with the sizzling bell peppers
and onions in this recipe.
This was developed mainly by chain
restaurants and is in no way a part of true Tex-Mex fajitas.
You
can add them if you wish.
This recipe is authentic.

2 pounds beef skirt steak
1/2 onion, halved and sliced thin
2 teaspoons ground cumin
2 teaspoons powdered red chiles
3 pickled jalapenos, chopped
2 cloves garlic, chopped
1/4 cup lime juice
2 tablespoons jalapeno pickling liquid *
1 tablespoon corn oil
1 teaspoon soy sauce (optional – if grilling on cast iron or under
the broiler)
1 teaspoon Liquid Smoke (optional – if grilling on cast iron or
under the broiler)

* This is the liquid used to pickle and flavor the jalapenos.
It
is basically white vinegar with added spices, and there is always
ample liquid in the jar or can to use in this recipe, without
leaving the remaining jalapenos dry.

Place half of the onions in the bottom of a nonreactive
dish.

Mix the cumin, powdered red chiles, chopped jalapenos and garlic
together in a small bowl, then rub on all sides of the meat.
Put
the skirt steak into the dish on top of the onions.
Pour the lime
juice and the jalapeno liquid over all areas to coat.
Sprinkle the
remaining onions on top of the meat.
Cover and refrigerate at least
1 hour, but preferably overnight, turning once.

Preheat the grill or broiler until hot.
Fajitas need to cook
close to a very high heat source, in order to sear the outside but
still leave the interior medium rare.

Mix together the oil and, if you are using them, the soy sauce
and Liquid Smoke.
Brush or spoon the oil mixture onto the meat
surfaces.
Grill or broil about 2 to 3 minutes on each side, or
until the outside is brown and slightly charred, and the inside is
still slightly pink. Remove the meat to a cutting board.
Let
sit 5 minutes before slicing to rest.

Cut the meat into thin strips that can be easily rolled into
tortillas.

Serve with warm, soft flour tortillas and fresh pico de gallo or
salsa fresca.

NOTES: Only use the soy sauce and Liquid Smoke if you are
cooking on the stovetop with cast iron or under the broiler.
The
soy sauce helps brown the steak, and the Liquid Smoke gives the
fajitas that grilled flavor.

Be sure to use chile powder, not chili powder.
Chili powder is a
mixture of spices, and chile powder is pure ground chile.

Rio Grande Valley Pink Grapefruit Pie

Source: Mesquite Country: Tastes & Traditions from the
Tip of Texas published by the Museum of South Texas History

4 medium to large pink or red grapefruit
1 cup granulated sugar
1 3/4 cups water or strained grapefruit juice
2 tablespoons cornstarch
1/8 teaspoon salt
1 (3 ounce) box strawberry gelatin
1 (8- or 9-inch) pie crust, baked
1 cup whipping cream, whipped

Peel grapefruit, separate sections (see note), and remove from
membranes.
Place sections in a strainer over a bowl overnight.
Cook
sugar, juice, cornstarch and salt until thick and clear.
Add
gelatin and stir until dissolved.
Brush gelatin mixture over pie
crust.
Chill gelatin mixture and crust.
When gelatin starts to
thicken, add grapefruit sections.
Pour into pie crust and chill
until set.
Top with whipped cream.

NOTE: The grapefruit should be sectioned lengthwise.
By slicing
the ends off, the fruit can be set flat on the cutting board to
make it easier to slice the rind off lengthwise.
Use a small, sharp
knife to then remove the sections from the membranes.

Serves 6 to 8.

Genuine Texas Chili Bread

3/4 cup hot salsa
1/4 cup onions, chopped
1/8 cup hot pepper sauce
1 egg
3 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons granulated sugar
1/4 teaspoon baking soda
1 cup mashed kidney or pinto beans
3 teaspoons fresh jalapeno, seeded and chopped (about 4
peppers)
1 1/2 teaspoons yeast

Place all ingredients in bread pan, select a light crust
setting, and press “start”.

Texas Ham

1 (12 pound) smoked ham (approximate size)
3/4 large bottle Worcestershire sauce
1/2 large bottle Mogen David Concord grape wine
1/2 small bottle Tabasco sauce (optional)
2 boxes light brown sugar, divided
1 large can sliced pineapple
1 can sour pitted cherries

Preheat oven to 300 degrees F.

Place ham in roaster.
Add water to cover 1 1/2 inches of the
bottom of roaster.
Add Worcestershire sauce, wine and optional
Tabasco.
With wooden picks, secure pineapple slices on ham.
Pour
cherries over the top.
Using 1/2 of one box of brown sugar, pack
ham and lightly spoon some juice over ham.
Cover tightly.
During
baking, pack with brown sugar and baste 3 more times.
Bake 20
minutes per pound.

Texas Hot Peanuts

1 pound shelled raw peanuts
1/4 cup peanut oil
1 tablespoon chili powder
3/4 teaspoon paprika
1 teaspoon salt
1/2 teaspoon red pepper
1/2 teaspoon onion powder

Place peanuts in shallow roasting pan.
Pour peanut oil over
peanuts; stir to coat.
Roast at 350 degrees F for 35 minutes,
stirring twice.
Drain.

Combine remaining ingredients.
Roll peanuts in spices, coating
well.

Texas Iced Tea

6 tea bags or 2 large tea bags
Water
1 cup granulated sugar (optional)

Heat 1 quart to boiling 1 quart water in saucepan.
Remove from
heat; add tea bags, cover and let steep for 30 minutes.

Pour into 1 a gallon pitcher.
Add sugar, if using, then fill
pitcher with cold water.

To make sun tea, fill a 1 gallon glass jar with cool water.
Add
6 tea bags and place in direct sunlight.
Leave in sunlight until
desired color (strength) is obtained (reddish brown) – about 2 to 3
hours.
Do not leave in the sun too long (over 4 hours) as mixture
may become bitter.

Texas Pecan Icebox Gems

1/2 cup butter
1 cup granulated sugar *
1 egg, slightly beaten
2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup Texas pecans

Cream butter and sugar together; add egg, vanilla extract,
sifted dry ingredients and pecans.
Mix well.
Shape into a long,
slender roll and wrap in wax paper.
Place in refrigerator
overnight.

Slice very thin and bake at 400 degrees F for 10 minutes.

* Brown sugar may be used if butterscotch flavor is desired.

Tex-Mex Spaghetti Pie

1 tablespoon olive oil
2 teaspoons garlic salt
1/2 pound ground meat
1 1/2 teaspoons chili powder
8 ounces spaghetti, cooked
1 cup salsa
4 eggs, beaten
1 cup shredded Cheddar cheese
Salt and pepper to taste

Brown ground meat in oil and add garlic salt and chili powder.
Put meat mixture, spaghetti, salsa, eggs and shredded Cheddar into
a casserole dish.
Cover, and bake at 350 degrees F for 30 minutes,
then uncover and bake an additional 15 minutes.

El Paso Border Beans

3 cups cooked pinto beans
1 onion, minced
2 tablespoons lard or vegetable oil
5 slices bacon, minced
3/4 cup chorizo
1 pound tomatoes, peeled, seeded and chopped
6 serrano chiles, minced
1 teaspoon cumin

Sauté the beans and onion in lard or oil for about
5 minutes, stirring constantly.

In another skillet, sauté the bacon and chorizo.
Drain.

Combine the beans and onion with the drained bacon and chorizo
in a pot; add remaining ingredients and simmer for 30 minutes.

Basic Tex-Mex Sauce

4 medium to large ancho chiles
2 tablespoons olive oil
6 ounces lean stew meat, cut into 1/4-inch pieces or smaller
5 cups water
1/2 onion, cut in half
2 teaspoons Mexican oregano
5 cloves garlic
1/4 cup ground cumin
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
3 tablespoons flour
1/2 cup tomato purée

Preparing the broth
Toast chiles in an oven preheated by 275 degrees F for 5 to 10
minutes; then stem, devein, and seed them.
Heat a pot over
medium-high heat and add the first 2 tablespoons of olive oil.
Just
before the oil begins to smoke add the meat.
Cook the meat until it
has just browned, stirring constantly.

Add water, onion and chiles.
Cook sauce at a low simmer,
covered, for 15 minutes; then remove the chiles, placing them in a
blender.
Cover the pot and continue simmering for 1 hour more.

When the meat has cooked, remove it and its broth to a bowl.
There should be at least 3 cups of broth remaining.
If there is
more, pour some off; if there is less, add some water.

* You can eliminate this entire step by mixing 1 1/2 cups of
Swanson beef broth mixed with 1 1/2 cups water.

Preparing the sauce
Add oregano, garlic and cumin to the blender with the chiles, or
mash them in a molcajete or mortar and pestle.
Next, add 1 cup of
the broth to the blender and blend for 1 minute to fully
incorporate the chiles.
Add the remaining 2 cups broth and blend to
mix.
At this point, strain the sauce or not.
Heat the pot you used
over medium heat and add the remaining olive oil and butter.
As
soon as the butter is melted, add the flour and stir the roux until
it just begins to brown and produce a nutty aroma.
When the roux is
done, remove the pot from the heat and add about 1/2 cup of the
chile mixture, stirring well until it is incorporated with the
roux.
Replace the pot on the heat and continue adding the chile
mixture in small quantities, stirring well after each addition.
If
you have made your own broth, you may add the reserved meat at this
time if you desire.
If you ground the cumin, garlic and oregano
separately, add them to the sauce at this time.
Add the tomato
purée.
Bring the mixture to a boil and simmer,
uncovered, stirring frequently, until the sauce has thickened
properly, about 20 minutes.

Yields about 2 cups.

Taqueria Guacamole

2 ripe avocados
1 lemon, juiced
1 plum tomato, seeded and chopped
1 small white onion, finely chopped
1 medium fresh jalapeno, seeded and finely chopped
Coarse salt

Halve avocados lengthwise around pit.
Remove pit with a large
spoon, then scoop out flesh into a bowl.
Squeeze the lemon juice
into bowl.
Add tomato, onion, and jalapeno.
Mash guacamole with a
fork to desired consistency.
Season guacamole with salt, to
taste.

Texas Chicken Quesadillas

Posted by JBic 6:14:30am 7/14/03

These are quesadillas filled with chicken cooked in barbeque
sauce, caramelized onions, Cheddar and Monterey jack.
Serve with
plenty of guacamole, sour cream and chunky salsa!

Makes: 4 quesadillas

2 tablespoons vegetable oil, divided
1 onion, sliced into rings
1 tablespoon honey
2 skinless, boneless chicken breast halves, cut into strips
1/2 cup barbeque sauce
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey jack cheese
8 (10-inch) flour tortillas

Preheat oven to 350 degrees F.

In a large, deep skillet, heat 1 tablespoon oil over medium high
heat.
Slowly cook and stir onion until translucent.
Mix in honey.
Stir until onion is golden brown, about 5 minutes.
Remove from
skillet and set aside.

Place remaining oil and chicken in the skillet over medium high
heat.
Cook until chicken is no longer pink.
Stir in barbeque sauce
and evenly coat chicken.

Layer 4 tortillas individually with chicken, onions, Cheddar
cheese and Monterey jack cheese.
Top with remaining tortillas.

One or two at a time, place layered tortillas on a large baking
sheet.
Bake uncovered in the preheated oven 20 minutes, or until
cheese is melted.
Do not let tortillas become too crisp.
Remove
from heat.
Cut into quarters to serve.

Texas Cornbread

Posted by Annet222

Source: Mary Stringer, East Texas

Mary is from East Texas and cornbread there is just that – made
with more meal than flour.
Her mother’s recipe is:

1 cup cornmeal
1/2 cup flour
1 scant tablespoon baking soda
1 scant tablespoon salt
2 eggs
3 tablespoons cooking oil
1 cup buttermilk

Mix together dry ingredients with liquids and bake at 400
degrees F in an iron skillet that you have put some cooking oil in
and heated very hot in the oven.
Bake until the center is
cooked…don’t have the actual time…but this is great…a little
different than the traditional restaurant variety.