Here are some of them- I copied them long ago
YELLOW ROSES:
TEXAS CHEESECAKE WITH BLUE
CORN TORTILLA CHIPS
2/3 cup finely crushed tortilla chips
2 tablespoon margarine, melted
1 cup cottage cheese
3-8 ounce packages cream cheese, softened
4 eggs
2 1/2 cup shredded sharp cheddar cheese
1-4 ounce can green chilies, drained
1-8 ounce carton. sour cream
1-8 ounce carton. jalapeno cheddar dip
1 cup chopped tomatoes, for garnish
1/2 cup chopped green onions, for garnish
1/2 cup sliced ripe olives, for garnish
Preheat oven to 325°F (160°C). Combine chips and margarine; (I
sometimes do more than the 2/3 cup crumbs) press onto bottom
of 9" springform pan. Bake for 15 minutes.
Place cottage cheese in food processor or blender container;
process until smooth. In large bowl of electric mixer,
combine cottage cheese and cream cheese, mixing at medium
speed until well blended. Add eggs, 1 at a time, mixing well
after each addition. Blend in cheddar cheese and chilies.
Pour mixture over baked crust. Return to oven and bake 1 hour
or until set in center.
Combine the sour cream and cheddar dip; mix thoroughly.
Spread mixture over hot cheesecake; return to oven and
continue baking for 10 minutes. Cool for 30 minutes in oven,
remove, cool completely before refrigerating. To serve, loosen
rim of pan. Top cheesecake with a ring of tomatoes, green
onions and black olives. Surround with blue corn tortilla chips.
TEXAS ARMADILLO EGGS
These appetizers have become a tradition in East Texas in recent
years. They are similar to the Mexican Chili Rellano.
2-6 ounce package grated Monterey Jack cheese, divided
1 1/2 cup Bisquick
1/2 pound bulk sausage, crumbled
1-26 ounce can whole jalapenos, seeded and deveined
1-6 ounce pkg. seasoned coating mix for pork
(such as Shake and Bake)
2 eggs, beaten
Mix half the cheese with baking mix and sausage. Stuff peppers
with remaining cheese. Pinch together tightly. Roll dough 1/8
inch thick. Wrap each jalapeno in dough. Remove excess dough
and seal completely. Shape each like an egg. Roll each Armadillo
Egg in seasoning mix, then dip in beaten egg and roll in
seasoning mix again. Arrange on baking sheet and bake at 325°F
(160°C) 20 to 25 minutes. Makes about 10 Armadillo Eggs. May
be made ahead and reheated.
BLACK OLIVES PIPED WITH
AVOCADO MOUSSE
Derived from Spain and France
2 tablespoons fresh lemon juice
1 sm. garlic clove, finely chopped
4 ripe avocados, pitted, chopped, peeled and mashed
salt and pepper to taste
2 tablespoon unflavored gelatin, softened in 1/4 cup cold water
1/4 teaspoon cayenne pepper
3 tablespoon heavy cream, lightly whipped
1 cup mayonnaise
2 cans jumbo black olives
Blend the lemon juice into the mashed avocados. Melt the
gelatin mixture over low heat and stir it into the avocados.
Add the mayonnaise, garlic, salt, pepper and cayenne. When
the avocado mixture is cool, fold in the whipped cream.
Pour the mixture into a lightly oiled 5 cup mold, cover it
tightly with plastic wrap and chill for at least two hours
or until set. Just before serving, run a knife around the
edge and unmold the mousse onto a serving dish. Serve with
blue corn tortilla chips.
For stuffing olives make only 1/2 of this recipe. Cut small
bit off the bottom of the black olive so it will stand on
plate without rolling over. Cut another small piece off top
of olive to make a larger opening. (Sometimes if the olives
are huge, I cut in half then use the small bottom piece to
plug the hole in the top half.)
Put the chilled avocado mixture into a pastry bag fitted with
a large star tip. Pipe the mousse into the olive not more
than an hour before serving time.
JOSEPHINAS
(Mexico)
Bread squares spread with a tasty mixture of garlic,
green chilies, and butter, topped with a cheese and
mayonnaise mixture and broiled.
1 loaf thin sliced bread
1/2 pound soft butter
1 cup canned green chilies, chopped
1/2 pound shredded cheddar cheese
1 cup mayonnaise
1 clove garlic, crushed
Cut bread slices into quarters and spread with a mixture of
butter and chilies, flavored with the crushed garlic.
Combine the cheese and mayonnaise mixture. Top each bread
portion with mayonnaise mixture, spreading to the edges.
Broil until brown and fluffy. Makes about 5 dozen.
CACAHUETES (OAXACAN
PEANUTS)
(Mexico)
Salted peanuts roasted with garlic, chilies, and spices
20 small dried red, serrano or other chilies, 1 inch long
4 cloves garlic, minced and pressed
2 tablespoons olive oil
2 pounds salted peanuts
1 teaspoon coarse salt; use a salt mill or kosher salt
1 teaspoons chili powder
In a pan over medium heat, cook chilies, garlic, and oil for 1
minute, stirring so chilies won't scorch. Mix in peanuts and
stir over medium heat; or spread on baking sheet and bake at
350°F (175°C) oven for 5 minutes or until slightly brown.
Sprinkle coarse salt and chili powder. Mix well, cool, and
store in an airtight container for at least 1 day before
serving. Keeps well up to 2 weeks. Makes 7 cups.
LIMONADA
(Spain)
Basque Red and white wine lemonade
6 lemons
1 cup sugar
1 bottle dry red wine, preferably imported Spanish wine
1 bottle dry white wine, preferably imported Spanish wine
With a With a vegetable peeler, thinly cut off thin outer peel
of three lemons, being careful not to get the bitter white pith
underneath it. Cut the peel into strips about 2 inches long and
1/2 inch wide. Set them aside. Squeeze the juice from one of
the peeled lemons and then slice the remaining unpeeled lemons
crosswise into 1/4 inch thick rounds.
Combine strips of lemon peel, the lemon juice, lemon slices and
sugar in a 3 to 4 quart serving pitcher/. Add the wine and stir
well. Refrigerate 8 hours, stirring 2 or 3 times.
To serve. Stir again, taste for sweetness. Serve in chilled
wine glasses or tumblers.
GAZPACHO
(Spain)
2 medium sized cucumbers, peeled and coarsely chopped
5 medium sized tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 medium sized green pepper, deribbed, seeded,
coarsely chopped
2 teaspoons minced garlic
4 cup coarsely French or Italian bread, trimmed of crusts
4 cup cold water
1/4 cup red wine vinegar
4 teaspoons salt
3 tablespoons olive oil
1 tablespoons tomato paste
In a deep bowl, combine coarsely chopped cucumbers, tomatoes.
onion, pepper, garlic and crumbled bread and mix together.
Stir in the water, vinegar and salt. Ladle the mixture,
about 2 cups at a time into a blender and blend on high speed
until reduced to a smooth puree. Pour the puree into a bowl
and with a whisk beat in the olive oil and tomato paste.
Refrigerate for at least 2 hours or until completely chilled.
Just before serving whisk lightly. Serves 6 to 8
BAR BRAISE AUX AROMATES
(Bass Braised with Herbs)
(France)
5 tablespoons butter softened, plus 8 tablespoons
1/2 pound fresh mushrooms, trimmed and cut lengthwise
through the stems into 1/8 inch thick slices.
1/2 cup finely chopped shallots
1/4 cup finely chopped onions
1/2 teaspoons minced garlic
1 tablespoons freshly chopped parsley, plus 3 sprigs fresh
parsley
3 - 3 1/2 pound striped bass, cleaned head and tail intact
1 teaspoons finely cut fresh rosemary, or 1.4 teaspoons dried
1/2 teaspoons finely cut fresh thyme, or 1/4 teaspoons dried
1/4 teaspoons ground black pepper
1 cup dry white wine
1 medium bay leaf
1/2 teaspoons salt
1 1/2 tablespoons strained fresh lemon juice
Preheat oven to 450°F (230°C) Butter the bottom and side of a
pan large enough to hold the fish.
Scatter the mushrooms, shallots, onions, garlic and 1 tablespoon
chopped parsley over the bottom of the pan. Wash fish under
cold running water and pat dry inside and out, with paper
towels. Place the 3 sprigs of parsley, the rosemary, thyme and
bay leaf inside the cavity of the fish. Sprinkle the skin with
salt and pepper and brush it with the remaining 4 tablespoons
softened butter. Place the fish on top of the mushroom mixture
and carefully pour the wine down the sides of the dish. Cover
tightly with foil and braise in the middle of the oven for 15
minutes. Remove the foil and basting the fish 2 or 3 times with
the basting liquid, bake for 15 minutes longer, or until the fish
feel firm when prodded gently with the finger. Carefully
transfer to a platter and cover with foil while you prepare the
sauce.
Sauce: Strain the entire contents of the baking pan into a
saucepan., pressing down hard on the vegetables to extract all
the juices before discarding them. Bring juices to a boil and
cook quickly until reduced to about 1 cup Remove the pan from
the heat and stir in the lemon juice, and briskly whisk in the
chilled butter bits, a few tablespoons at a time.
With a small sharp knife remove the top layer of skin from the
fish and pour the sauce over the fish,. Serve at once.
MOLE POBLANO DE GUAJOLOTE
(Turkey in Chocolate and Chili Sauce)
(Mexico)
The national dish of Mexico is an adaptation of an old Indian
recipe calling for turkey and a chili sauce made with chocolate.
The sauce, also includes cinnamon, cloves, raisins, almonds and
sesame seeds. Mole poblano is reserved for special occasions
since turkey is considered a holiday traditional meal both in
Mexico and the United States.
One 8 to 9 pound turkey, disjointed and cut into 8 serving pieces
1 teaspoons salt
**4 dried pasilla chilies
**4 dried mulato chilies
2 cup boiling chicken stock, fresh or canned
3/4 cup blanched almonds
1 cup coarsely chopped onions
3 medium tomatoes, peeled, seeded and coarsely chopped;
or 1 cup chopped Italian plum tomatoes
1/2 lightly packed seeded raisins
2 tablespoons sesame seeds
1 tortilla, broken into small pieces
1 teaspoons minced garlic
1/2 teaspoons cinnamon, ground
1/2 teaspoons cloves, ground
1/2 teaspoons coriander seeds, ground
1/2 teaspoons anise seeds, ground
1 teaspoons salt
1/4 teaspoons freshly ground black pepper
6 tablespoons lard
2 cups cold chicken stock, fresh or canned
1 1/2 squares unsweetened chocolate
2 tablespoons sesame seeds
* Chicken and pork are often cooked in this sauce
** 14 dried ancho chilies may be substituted
Place turkey into a 4 to 5 quart ovenproof casserole. Add 1
teaspoon salt and enough cold water to cover completely. Bring
to a boil over high heat, the reduce to low, cover the casserole
and simmer for 1 hour; the turkey will be almost cooked
through. Remove from heat at this point.
While the turkey is cooking, prepare the Mole Sauce. Wearing
gloves, and under cold running water, pull the stems off the
chilies, break or cut the chilies in half and brush out the seeds.
Remove any thick ribs and tear the chilies into small pieces.
Place the chilies in a bowl and pour 2 cups of the boiling chicken
stock over them and soak for about 30 minutes.
Blend the almonds in a blender until they are completely
pulverized. Force the nuts through a sieve and return to the
blender. Add to the blender the chilies and their soaking liquid,
onions, tomatoes, raisins, 2 tablespoons sesame seeds, tortilla,
garlic, cinnamon, cloves, coriander, anise seeds, salt and pepper,
and blend at high speed until the mixture is reduced to a smooth
puree.
In a heavy 10 inch skillet, melt 2 Tablespoons of the lard over
moderate heat. Pour in the pureed mole mixture and simmer
for about 5 minutes, stirring constantly. Add the cold stock and
the chocolate. Cook uncovered over low heat, stirring constantly
until the chocolate is completely melted and incorporated. Cover
and set aside away from the heat.
Remove the turkey from the casserole and lay the pieces on
paper towels to drain. Pat dry until they are thoroughly dry
with extra paper towels. In a heavy 12 inch skillet, melt the 4
tablespoons lard remaining over moderate heat until a light haze
forms above it. Add the pieces of turkey, and brown all side,
turning frequently to prevent burning. Drain fat from skillet.
and pour the Mole Sauce over the turkey, turning the pieces to
cover completely on all sides. Cover the skillet and simmer over
low heat for about 30 minutes, basting the turkey with the sauce
at intervals.
To serve: Arrange the pieces of turkey on a heated platter and
pour the sauce over them. Sprinkle with the remaining 2
tablespoons sesame seeds.
SQUASH CORN BREAD
(Texas - Indian derivation)
1 cup yellow cornmeal
1 cup plus 1 tablespoon flour
2 tablespoon packed brown sugar
5 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried salad herbs
2 tablespoons minced fresh parsley
dash of cayenne pepper
1 cup spaghetti, or acorn yellow squash, cooked and mashed
2 eggs
1 cup milk
1/4 cup olive oil
1/2 cup diced Monterey Jack cheese
1-2 ounce jar pimientos
1-4 ounce can diced green chilies
1/4 cup sliced black olives, optional
10-12 servings
In large bowl, mix together cornmeal, flour, brown sugar, baking
powder, salt, cumin, herbs, parsley and cayenne pepper. In
separate bowl, blend squash, eggs, milk, oil, cheese, pimiento
and green chilies. Pour dry ingredients into squash mixture and
blend. Pour squash-cornbread mixture into greased 9 x 13 pan.
Arrange black olives on top and bake at 425°F (220°C) for 25-30
minutes or until a wooden pick inserted near center comes out.
BARBACOA ROAST BEEF
(Indian - Texas Derivation)
A beef roast roasted in a traditional pit for hours over slow
heat is derived from the Cheyenne and other native Indian
methods of cooking native game. We have updated ours by
barbecueing over a large pit containing the hot coal and
Mesquite wood. More coals are kept hot and ready in a
nearby campfire to replenish the pit.
Season large beef roast with kosher salt and pepper mix and
allow to set for 1 hour before grilling. Place over hot coals.
Cook slowly for 3-4 hours depending on the size of the roast.
During cooking, brush both sides of the meat with the sauce
(see below) every 15 minutes. To turn the meat use a pair of
tongs, not a fork. It is very important that the meat is not
punctured, you want all the juices to remain inside. Continue
basting every 15 minutes until it is time to serve.
Sauce:
2 quarts vegetable oil
2 quarts vinegar
juice of 6 lemons
6 chopped onions
small bottle of Worcestershire sauce
1/2 bottle of A-1 Sauce
2 bottles of catsup (14 ounce)
1/2 pound butter, melted
Combine all ingredients except catsup and butter to create
the initial sauce. Baste the meat with this sauce every 15
minutes until approximately 1 hour prior to serving.
Add catsup and melted butter to the initial sauce mix.
Continue basting meat every 15 minutes until served.
Do not allow coals to get too hot during the basting
period to prevent scorching of the sauce.
MEDLEY of FARM FRESH
VEGETABLES
Corn on the Cob, cut into 3 inch lengths
Sweet potatoe chunks
Tomatoes
Carrots
Sweet 1015 onions, cut into wedges
Sweet Peppers, yellow, green and red, large pieces
Peppers, assorted hot, left whole
Place assorted vegetables in ollas (clay pots) which have been
pre-soaked in cold water, Place ollas into barbacoa (not
directly onto coals) for 30 minutes or until potatoes
are tender.
SOUTHERN BEATEN BISCUITS with
MESQUITE HONEY
(Confederacy)
Before the Civil war when kitchen workers in the South
consisted of slaves or other labor that was easy to come by,
beaten biscuits were part of the southern food legacy.
Leavening agents that we take for granted today were not
available and thus these biscuits were born. Pity the poor
person who was the cook, and mind this task was not given over
to anyone but the best in the kitchen.
The recipe here is for the old fashioned beaten version;
modern day beaten biscuits are made by passing the dough
through the coarse blade of a food grinder several times
until the dough blisters.
3 cups flour
3/4 teaspoons sugar
1/2 teaspoon salt
1/3 cup soft butter or other shortening
2/3 to 3/4 cup milk
Sift flour, sugar and salt. Cut in butter until mixture
resembles small peas. Add just enough milk to make a stiff
dough. Knead on a floured board for about 10 minutes until
dough becomes soft and pliable.
Beat dough with a potato masher or wooden mallet between 150
and 300 times. More if the biscuits are for company less for
just family, but never less than 150 times. The dough must be
beaten until blisters begin to form on the dough. The purpose
of beating the dough is to incorporate air into the batter since
there is no leavening in the batter. Keep turning the edges of
the dough into the center.
When properly beaten, roll dough to 1/2 inch thick and cut with
small biscuit cutter.. Prick all over with a fork. Bake in a
preheated oven, 350°F (175°C) for about 30 minutes. Biscuits
should be a delicate ivory color. Makes about 1 1/2 dozen.
Serve with fresh-churned butter and Mesquite honey.
CHIMAYO COCKTAILS
The eastern part of the state of New Mexico was once part of the
land claimed by the Republic of Texas; in keeping with the
theme of our party, we have chosen to honor this neighboring
state by serving the cocktail which originated there.
1 1/2 ounces tequila
1 ounce apple cider
1/4 ounce lemon juice
1/4 ounce creme de cassis
Combine in shaker with cracked ice and serve.
GOLD RUSH SOURDOUGH
BISCUITS
The name for these biscuits is derived from the
generations-old sourdough starter which is still
available.
1 1/2 cups flour
1 1/2 cups sourdough starter
1/4 cup shortening
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons baking soda (more if starter is very sour)
Place flour in a bowl. Make a well in the center and add
starter. Add melted shortening and remaining dry
ingredients. Turn out onto a lightly floured board and
knead until the consistency of bread dough. Roll out to
1/2 inch thick, cut and put on a greased pan.
Coat all sides with grease. Let rise over boiling water
for 1/2 hour. Bake at 425°F for 15-20 minutes.
SAUSAGE-CREAM GRAVY
(Republic of Texas)
8 ounces Southern style pork sausage
salt and pepper to taste
8 tablespoons white flour
8 tablespoons sausage drippings
4 cups whole milk
Brown sausage and crumble in a heavy skillet (cast iron works
best), separate sausage and drippings. Return 4 tablespoons
sausage drippings to skillet, add flour and lightly brown.
Slowly add milk, stirring constantly until mixture thickens.
Season to taste with salt and peppers. Add browned, crumbled
sausage to gravy.
Serves 2 Texans or 8 foreigners.
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