2 tablespoons unsalted butter
2 garlic cloves
1/4 teaspoon quality chili powder
Pinch of ground cumin2 tablespoons all-purpose flour
3/4 cup unsalted chicken stock
1/2 cup milk
2 tablespoons sour cream
salt and pepper to taste
1 tablespoon unsalted butter
1/2 medium green bell pepper, chopped
1/2 medium onion, chopped
1/4 cup fresh green New Mexican or poblano chile, chopped
8 ounces fresh mushrooms, chopped fine
1/2 cup canned diced tomatoes
2 tablespoons pimientos
Vegetable oil for frying
8 corn tortillas
3 cups shredded cooked chicken, diced
1 1/2 cups grated mild cheddar cheese
1/4 cup sliced scallions
1/4 cup sliced pimiento-stuffed green olives
Preheat oven to 350 degrees F. Grease a 9″ x 12″ baking dish.
In a medium skillet, melt the butter. Add the garlic, chili powder, and cumin, and saute for a couple of minutes. Sprinkle in the flour, stirring. Slowly pour the chicken stock and milk into the skillet, stirring continuously to avoid lumps. Simmer the sauce for about 3 minutes, or until it has thickened.
Stir in the sour cream, salt, and pepper. Reserve the sauce for later. (The sauce can also be made ahead and refrigerated.)
To make the filling, melt the butter in a skillet. Add all of the rest of the filling ingredients, and saute until softened and combined well. Reserve the filling.
Heat about 1/2 inch of the oil in a small skillet. With a pair of tongs, dunk each tortilla into the oil for a few seconds, or just long enough to soften them.
In the baking dish, layer half the tortillas and chicken a third of the sauce, and one half each of the filling, the cheese, scallions, and olives. Spoon over another third of the sauce, then repeat the layering of the remaining ingredients. End with the last of the sauce.
Bake the King Ranch chicken casserole for 30 minutes, just until it is heated throughout, and bubbly.
PRALINE CHEESECAKE from Gary Bates. This cheesecake won a ribbon at the Texas State Fair. Gary suggests you make it in a 10 x 3 deep spring form pan or cheesecake pan. It is a large cheesecake.
1 ½ cups graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons butter, melted
48 oz. cream cheese, softened
1 2/3 cups sugar
3 tablespoons cornstarch
½ cup heavy cream
1 tablespoon vanilla extract
1 ½ cups broken up pralines (recipe below)
Preheat oven to 350°. Butter the sides of deep cheesecake pan and dust with graham cracker crumbs, thoroughly coating the sides of the pan with the crumbs. Mix the remainder of the crumbs with brown sugar and melted butter until well combined. Press into the bottom of the pan. Wrap the outside of the cheesecake pan with double layers of heavy duty aluminum foil.
Beat cream cheese on medium speed of mixer until smooth. Combine sugar and cornstarch and slowly mix into the cream cheese. Add eggs one at a time, continuing to mix until all of them have been added. Stir in heavy cream and vanilla extract, mixing well.
Pour ¼ of the cream cheese mixture into the prepared pan. Sprinkle ½ cup of the broken praline pieces over the cream cheese mixture. Continue with alternating layers of the cream cheese mixture and pralines, ending with the cream cheese mixture. Place cheesecake pan in a larger oven proof pan and add boiling water to the larger pan about 1 ½ inches up the side of the cheesecake pan. Bake in 350° oven for 1 hour. Turn oven off and leave in closed oven for 1 additional hour. Remove from oven and cool to room temperature. Refrigerate for several hours or overnight before serving. Garnish with 12 small pralines or other garnish of your choice.
1 ¼ cups sugar
¾ cup brown sugar
½ cup evaporated milk
4 tablespoons butter
1 tablespoon vanilla extract
1 ½ cups pecans, toasted and broken into large pieces
Put sugars and evaporated milk in heavy bottomed pan and cook to softball stage. Remove from heat and add butter, vanilla extract and pecans and stir until the shine leaves the mixture. Shape teaspoons of mixture into about 12 small, 1-inch pralines for garnish. Shape the remainder of mixture into desired sizes.
Texas Rice from Amber Biles Dietrich
1/4 C butter
1 C chopped onion
4 C cooked rice
2 C sour cream
1 C cottage cheese
1 crumbled Bay Leaf
1/2 t salt
1/8 t pepper
3 4 oz cans green chilis
2 C grated cheese
Melt the butter and sauté onions. Remove from stove, stir in rice, s cream, cottage cheese, bay leaf, S and P. Toss. Layer 1/2 the rice, 1/2 chilis, and 1/2 cheese in greased casserole dish. Repeat layering. Bake 375 fir 30-45 minutes.
BREAD PUDDING from Dianne Diffey Ledet
1 loaf of French bread
1 to 2 cups cream
1 stick butter or marg
Break bread into small pcs in a large mixing bowl. Start with 1 cup of cream, poured over bread. Add more, up to 2 cups, if bread is not fully saturated. Depending on loaf size you might need more. Add eggs and mix with a spoon if you want it thick texture or mixer if you want it fine and smooth. I add enough cinnamon to moderately cover the mixture and at least 1/2 box of raisins. The amount of these 2 really depends on your tastes for them. Add what you like. Melt and mix in the butter or marg. Bake at 350 until pudding is firm and pulls away from the pan. I start checking it after 30 minutes of baking.
SAUCE GLAZE for BREAD PUDDING
1 cup of powdered sugar
3/4 stick of butter or marg
3/4 cup chopped pecans
2 shots of praline liquor
Melt butter in sauce pan on low to medium heat so you don’t scorch it. Stir in powdered sugar, pecans, and praline liquor. Pour and spread over pudding or serve on the side in case guests do not want glaze sauce.
CALICO MUFFIN MIX from Karen Smit Gregory
8 cups (2 pound bag) self rising flour
3/4 cup sugar
3/4 cup shortening
To make muffins-
2 cups muffin mix
3/4 cup milk
To make mix: Stir together self-rising flour and sugar. Cut in shortening on low speed mixer or by hand with pastry blender until mixture resembles course crumbs. Store in covered container at room temperature. Keeps from 4 to 6 months.
To make muffins: for 12 muffins, measure 2 cups muffin mix into bowl (do not sift first). Blend the egg and milk and add all at once to mix, stirring only until flour is moistened. Fill greased muffin cups 2/3 full. Bake in preheated 450 degree oven 15 to 20 minutes or until golden brown.
1. Blueberry: Fill cups 1/3 full; add 1 tablespoon rinsed and dried blueberries, then more batter. Bake as above.
2. Chocolate chip: Subtitute chocolate chips for blueberries.
3. Brown sugar and nut: Mix 1/4 cup brown sugar and 1/4 cup chopped nuts instead of blueberries.
The Perfect Texas Sheet Cake taken from Cookie Madness an Austin, Texas blogspot.
- 2 cups all-purpose flour (9 oz)
- 2 cups minus a tablespoon of granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 sticks unsalted butter (8 oz)
- 1/3 cup unsweetened natural (not Dutch) cocoa powder
- 1 cup water
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 pound (3.8 cups) confectioners’ sugar
- 1 stick (4 oz) unsalted butter
- 1/4 scant teaspoon salt — omit if using salted butter
- 4 tablespoons unsweetened natural cocoa powder
- 7 tablespoons milk
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees. Grease a 15×10 inch jelly roll pan.Mix the flour, sugar, salt and cinnamon (if using) in a large mixing bowl and set aside.Melt butter in a small to medium size saucepan. Stir in the cocoa powder and water and bring to a boil. Pour the boiling cocoa mixture into the bowl with the flour mixture and mix with a spoon until blended.
- In a second bowl, whisk together the eggs, vanilla, buttermilk and baking soda. Add the egg mixture to the cocoa mixture and stir until blended – do no overbeat. Just do your best to blend the ingredients.
- Pour batter into the pan and bake for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean. As soon as you pull the cake from the oven, start the icing. To get a head start, you might want to sift the sugar while the cake bakes.
- Icing: Sift the confectioners’ sugar into a mixing bowl and set aside. You can skip the sifting step if you must, but sifting helps it to blend easier and the icing will be smoother.
- Melt the butter in a saucepan set over medium heat. When butter is almost melted, add the 4 tablespoons cocoa and 7 tablespoons milk and bring just to a boil. As soon as the mixture reaches a good boil, remove from heat. Pour the hot boiling cocoa mixture into the bowl of sifted confectioners’ sugar. Add the vanilla and stir with a wooden spoon until smooth. Work quickly so that icing won’t start to set in the bowl. Pour over the cake and let sit until firm
Cooking time (duration): 20
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: USA (Southwestern)
My rating: 5 stars: ★★★★★ 1 review(s)
– I made the cake in a 15×10 inch cake and it is very thin – that’s the way it’s suppose to be, but you can always play around with pan size. If you make the cake in a smaller pan, you’ll probably need to increase the bake-time. You’ll also get a thicker layer of icing, so you may want to reduce the icing. If you can, it’s best to stick with the 15×10 inch.
– Some people add the flour mixture directly to the saucepan. I like mixing the flour, sugar and salt in a separate bowl to ensure they are thoroughly mixed. Also, I like stirring things in a bowl rather than a saucepan. My saucepan is on the small side and I tend to slop things all over the place.
– It’s important not to over-beat the cake batter, so I whisk the eggs, buttermilk and baking soda together in a separate bowl then stirred the already whisked mixture into the flour/cocoa mixture.
– A lot of recipes use less milk in the icing. This recipe uses 7 tablespoons (a little less than half cup) which should be just right.
• 2 tablespoons olive oil
• 1 green bell pepper, chopped
• 2 teaspoons coarse salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh oregano
• 1 teaspoon ground cumin
• 1 pound ground beef chuck
• 1 tablespoon tomato paste
• 1 (15.5-ounce) can whole peeled plum tomatoes
• 1 cup fine cornmeal
• 3 ounces Monterey Jack cheese, grated
• 1 jalapeno, minced
• 2 ears yellow corn, kernels and milk stripped from cobs
1. Preheat oven to 375 degrees with rack in middle position and preheat a 10-inch cast-iron pan over medium-high heat.
2. Heat oil in pan. When oil shimmers, add onions, bell pepper, and 1 teaspoon salt and cook until vegetables are soft and golden in places, about 5 minutes.
3. Add black pepper, oregano, cumin, and ground beef to pan and continue cooking just until beef is cooked through, 3 minutes. Stir in tomato paste and cook 1 more minute. Add tomatoes, breaking them up with side of spoon, and simmer mixture until thickened slightly, 5 minutes.
4. Bring 2 1/2 cups water to a boil in a medium saucepan. Stir in cornmeal and remaining 1 teaspoon salt and cook until thick and creamy, 2 minutes. Remove from heat and stir in cheese, jalapeno, and corn. Spread evenly over beef mixture.
5. Transfer pan to oven and bake until top is golden and filling bubbles along the sides of pan, 40-45 minutes. Let stand 20 minutes before serving.
6 tablespoons butter
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers (stemmed and seeded)
2 cups chopped Poblano peppers (stemmed and seeded)
3 large jalapenos, stemmed, seeded and chopped
1 tablespoon chopped fresh sage or 4 teaspoons dried sage
1 1/2 tablespoons dried oregano
6 cups crumbled cornbread (one recipe for 9-inch-by-13-inch pan)
3/4 cup chopped fresh cilantro
1 1/2 cups crumbled corn chips
1 1/2 cups frozen corn kernels, thawed
3 cups chicken stock
1 1/4 cups canned cream-style corn
1 dozen pork tamales, unwrapped, chopped in 1-inch chunks.
Salt and pepper
Melt butter in heavy large skillet over medium heat.
Add onions, bell peppers, all peppers, sage and oregano.
Sauté until vegetables are tender.
Transfer to a bowl with corn bread.
Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
Add tamales at the end and do not break up.
Salt and pepper to taste.
If stuffing is too dry, add a little melted butter.
Place dressing in a buttered 9-inch-by-13-inch baking pan.
Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
Remove foil and bake another 15 minutes, until brown.Nancy BranchFrom The Fanny Farmer Cookbook: Texas Hash. 1 chopped onion, 4 stalks chopped celery, 1 small chopped green pepper,2 tablespoons cooking oil, 1 and 1/2 pounds medium lean ground beef, 1 tsp chili powder, 16 0z can tomatoes (I use a bigger can), 1 and 1/2 cups cooked rice, salt to taste, grated sharp cheddar cheese to top casserole. Sauté the vegetables in the oil until just tender. Add the meat and cook until it loses its color. Add the chili powder and tomatoes. Cook 10 minutes at a simmer. Stir in the rice and warm through. Turn out into a shallow baking dish and top with the cheddar. Run under the broiler until bubbling. (I bake it at 350 until the cheese is melty so I don’t have to watch as closely.) notes: I’ve been making this since my daughter was a toddler. It can be spiced down for young children or spiced up with more chili powder, cayenne pepper, Tabasco or jalapeños to suit more adult tastes. It can be stretched with the addition of canned, drained black beans or pinto beans or canned shoepeg corn. Leftovers can be used as the stuffing for stuffed bell peppers.
Cheese Grits6 cups boiling water
1 ½ cups quick grits
salt to taste
1 lb Velveeta Cheese Cubed
3 eggs beaten
Tabasco sauce 3-5 shakes
Add eggs but carefully. I take about a cup of hot grits and add the eggs to warm up the eggs so they do not quick cook in hot grit mixture. Pour eggs/grits mixture back to pan. Add 3-5 shakes of Tabasco mix and pour into crock pot or casserole dish shake paprika on top. Oven- cook @ 350 for an hour or till set. Crock pot- cook on low for 3-4hours till set.
2 pounds ground beef
2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces
2 cloves garlic, chopped
1 onion, chopped
4 medium baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, with liquid
2 (15.2 ounce) cans whole kernel corn, with liquid
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (10 ounce) package frozen mixed vegetables
4 cups water
2 teaspoons ground cumin
2 teaspoons chili powder
salt and pepper to taste
Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets
3-4 pounds chicken, skinned & boned
1 onion, quartered
1 bay leaf
salt and pepper
½ tsp. salt
1 Tbsp. baking powder
1 Tbsp. melted butter
½ cup milk
¼ cup softened butter, additional
1/3 cup celery leaves finely minced
1/3 tsp. black pepper
2 Tbsp. butter, additionalPlace chicken in a large pot with the onion, bay leaf, water to cover by 2 inches, and salt and pepper to taste. Bring to the boil; reduce heat immediately to low and simmer until the bird is tender. Remove chicken, pull the meat in large pieces and reserve.
Strain the broth and return 6 cups to the pot.
Sift flour, 1/2 teaspoon salt and baking powder together into a bowl. Combine egg, melted butter and milk, and beat together. Combine egg, melted butter and milk and add to dry ingredients. Work to a good doughlike consistency. Turn out on a floured board and roll to somewhat less than 1/4-inch thickness. Spread with softened butter; sprinkle with the celery leaves and pepper. Cut into strips 2 x 3 inches.
Bring broth to a good simmering heat; do not boil. Stir in 2 tbsp flour rubbed with 2 tbsp extra butter. Cook, stirring, until smooth and thickened. Add the dumplings a few at a time, sliding them down into the hot broth. Continue until all are in. Cover tightly and cook 20 minutes without lifting the lid. Arrange the cut-up chicken on a deep platter, spoon on the dumplings and cover with as much of the sauce as you desire.