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Offline crw13755

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Reciepes I found hope you like
« on: April 10, 2005, 05:56:33 PM »
I am always comming across reciepes all the time this time I found for Kudzu like the horrable LOL vine in the south, Hope you can use these and enjoy them I just find them all over.

Kudzu Jelly
4 cups kudzu blossoms 4 cups boiling water 1 tablespoon lemon juice   One (1-3/4 ounce) package     powdered pectin5 cups sugar
 1.Wash kudzu blossoms with cold water and place them in a large    bowl. Pour 4 cups boiling water over blossoms and refrigerate for 8    hours or overnight. 2.Pour blossoms and liquid through a colander into a Dutch oven,    discarding blossoms. 3.Add lemon juice and pectin; bring to a full rolling boil over high heat,    stirring constantly. Stir in sugar; return to a full rolling boil, and boil,    stirring constantly, 1 minute. Remove from heat; skim off foam with    a spoon. 4.Quickly pour jelly into hot, sterilized jars, filling to 1/4 inch from top.    Wipe jar rims. Cover at once with lids and screw bands. 5.Process in boiling water bath for 5 minutes. Cool on wire racks.  Makes 6 half-pint jars.

·  Rolled Kudzu Leaves
·  Kudzu Leaves
·  1 can diced tomatoes
·  2 teaspoons salt
·  3 cloves garlic, cut in half
·  Juice of 3 lemons
·  Soup bones (optional)

Gather about 30 medium size young kudzu leaves. ( The very big ones have tough center and radiating stem
veins ) . Make sure area has not been sprayed with chemicals to kill the kudzu.
Wash leaves. Drop into salted boiling water. Boil a 2-3 minutes, separating leaves.. Remove to a plate to cool. Remove heavy center stems from the leaves by using a knife and cutting down each side of the stem  to about the middle of the leaf. Push cut together and fill with 1 teaspoon stuffing and roll in the shape of a cigar. Place something in bottom of a large pan so that rolled leaves will not sit directly on the bottom of the pan. I use a round rack that came with my pressure cooker. Soup bones work great.
Arrange kudzu rolls alternately in opposite directions. When all are in the pot, pour in a can diced tomatoes, 2 teaspoons of salt, and 3 cloves of garlic, cut in half. Press down with an inverted dish and add water to reach dish. Cover pot and cook on medium for 30 mins. Add lemon juice and cook 10 mins more.
·  1 cup rice, rinsed in water
·  1 pound ground lamb or lean beef.
·  1 cup canned diced tomatoes
·  1/2 teaspoon of allspice
·  Salt and Pepper to taste
Combine all ingredients and mix well.

Kudzu Fried Chicken
Dredge chicken breast strips in kudzu powder; dip in lightly beaten egg, and dredge in dry Italian seasoned bread crumbs. Deep-fry in hot oil (350) for 3 to 5 minutes or until golden brown. Drain on paper towels. Serve immediately.
Kudzu root powder, also called kuzu, and capsules
are available at most health food stores.

Apple Cider
The kudzu powder gives a silky smooth texture without a starchy taste.
·  1 1/2 teaspoons kudzu powder
·  6 1/4 cups apple cider, divided
·  4 (3-inch) sticks cinnamon
·  12 whole cloves
·  1 teaspoon grated orange rind
·  COMBINE kudzu powder and 1/4 cup apple cider, stirring well; set kudzu powder aside.
·  COMBINE remaining 6 cups apple cider and next 3 ingredients in a Dutch oven, and bring apple cider mixture to a boil. Reduce heat, and simmer 15 minutes.
·  POUR apple cider mixture through a wire-mesh strainer into a bowl, discarding spices. Return liquid to Dutch oven, and bring to a boil. Add kudzu powder mixture, stirring constantly. Reduce heat, and simmer, stirring constantly, 1 minute or until mixture is translucent. Serve hot.
Yield: 6 cups.
Kudzu Root Powder
Harvest 1/2 gallon of tender kudzu roots. Spread in a warm, dry place and dry thoroughly. When dry, grind them to a powder in a seed/coffee grinder or blender. Sift to remove any hard pieces that remain. Use as seasoning for meats, vegetables and in salad dressings.

The kudzu root powder can be combined with other ingredients for a spicy mix. Combine and allow to stand for at least 24 hours before using.
1/4 cup ground kudzu root
1/2 teaspoon jalapeno pepper powder
1/4 teaspoon powdered sage
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
Kudzu Root Vinegar
Anyone into herb vinegars will want to add a bottle of kudzu root vinegar to their repertoire. Dig tender kudzu roots, clean thoroughly, and place in a suitable bottle. Cover with white or apple cider vinegar and set in a sunny window for about a month.
If you want to speed up the process, chop the roots into one inch lengths before placing them in the bottle. This exposes more surfaces to the vinegar.
The fastest way is to bring vinegar to a boil and pour over chopped roots. The ribbon and bells are optional! This was made for a friend.

Kudzu Blossom Jelly
Spoon over cream cheese, or melt
and serve over waffles and ice cream.
·  4 cups Kudzu blossoms
·  4 cups boiling water
·  1 tablespoon lemon juice
·  1 (1 3/4-ounce) package powered pectin
·  5 cups sugar
·  WASH kudzu blossoms with cold water, and place them in a large bowl. Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.
·  POUR blossoms and liquid through a colander into a Dutch oven, discarding blossoms.
·  ADD lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.
·  Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute. Remove from heat; skim off foam with a spoon.
·  QUICKLY pour jelly into hot, sterilized jars, filling to 1/4 inch from top. Wipe jar rims. Cover at once with metal lids, and screw on bands.
·  PROCESS in boiling water bath 5 minutes. Cool on wire racks. YIELD: 6 half pints
·  NOTE : Blossom liquid is gray until lemon juice is added.
Pork Tenderloin with Kudzu Salsa
4 servings
½ cup soy sauce
1 tablespoon sesame oil
2 teaspoons teriyaki sauce
2 garlic cloves, minced
1 teaspoon ground ginger
1 pound pork tenderloin
½ teaspoon oregano
½ teaspoon cumin
¼ cup honey
2 tablespoons brown sugar
Kudzu salsa:
1 cup diced freshly boiled Kudzu stems
1 large tomato, diced
1 tablespoon minced red onion
1 teaspoon olive oil
¼ teaspoon salt
2 tablespoons honey
1 tablespoon cilantro
1 tablespoon lime juice
• Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add pork. Seal and chill 6-8 hours;
• Remove pork from marinade, discarding marinade. Sprinkle with oregano and cumin;
• Stir together honey and brown sugar. Brush pork with honey mixture; place on greased rack in roasting pan;
• Bake at 400 degrees 25-30 minutes or until thermometer reaches 160 degrees. Cut pork into slices; serve with Kudzu salsa;
• To prepare salsa, combine all ingredients, cover and chill until ready to serve.
Calories 334.8; protein, 34.3 grams; carbohydrates, 44.4 grams; total fat, 10.2 grams; cholesterol, 89.4 milligrams; saturated fat, 2.5 grams; dietary fiber, 2.8 grams; sodium, 1363 milligrams; sugar, 18.3 grams; vitamin A, 64.7 retinol equivalents; vitamin C, 11.5 milligrams; calcium, 36.6 milligrams; iron, 2.9 milligrams; alcohol, 0 grams.
Kudzu Flower Jelly
4 half-pints
4 cups kudzu blossoms
4 cups boiling water
1 tablespoon lemon juice
1 package pectin
5 cups sugar
• Put washed blossoms in bowl. Pour boiling water over blossoms, stir and set in refrigerator 6 hours or overnight.
• Strain and put liquid in a medium pot. Liquid will be brown. Add lemon juice and pectin. Bring to a full rolling boil, stirring constantly.
• Allow to boil 2 minutes. Skim foam. Then pour into sterilized jars and seal. Process jelly in boiling water bath for 7 more minutes.
Calories, 126; protein, 0.2 grams; carbohydrates, 33 grams; total fat, 0.1 grams; cholesterol, 0.0 milligrams; saturated fat, 0.0 grams; dietary fiber, 0.2 grams; sodium, 18 milligrams; sugar, 23.7 grams; vitamin A, 46 retinol equivalents; vitamin C, 1.6 milligrams; calcium, 5 milligrams; iron, 0.3 milligrams; alcohol, 0.0 grams.
Fruit Juice Jelled Kudzu Desserts
2 servings
1 cup fruit juice
2 tablespoons kudzu starch
• Combine juice and kudzu powder in a saucepan, whisking until powder is dissolved. Bring to a boil. Simmer, stirring constantly for 1-2 minutes, or until transparent and well thickened. Pour into moistened individual cups and cool. Serve chilled.
Calories, 93; protein, 0.0 grams; carbohydrates, 23 grams; total fat, 0.0 grams; cholesterol, 0.0 milligrams; saturated fat, 0.0 grams; dietary fiber, 0.1 grams; sodium, 14 milligrams; sugar, 15 grams; vitamin A, 0.0 retinol equivalents; vitamin C, 0.0 milligrams; calcium, 0.2 milligrams; iron, 0.0 milligrams; alcohol, 0.0 grams.
Kudzu-Rice Quiche
6 servings
4 eggs
2 cups cooked rice
½ cup finely grated Swiss cheese
½ pound fresh, young kudzu leaves
2 tablespoons butter or margarine
½ teaspoon salt
1 cup cottage cheese
¼ cup grated Parmesan
6 tablespoons heavy cream or evaporated milk
¼ teaspoon nutmeg
6 drops hot sauce
• Preheat oven to 350 degrees. Grease a 9-inch pie pan or use an 8- or 9-inch square cake pan. In a medium bowl, beat 1 egg. Add rice and Swiss cheese. Stir well. Spread mixture evenly in prepared pan, making a crust. Refrigerate until ready to fill and bake.
• Cook kudzu leaves in a small amount of water, press to remove moisture and chop fine. Add butter and set aside.
• In a medium bowl, beat remaining 3 eggs. Stir in salt, cottage cheese, Parmesan cheese, heavy cream, hot sauce and nutmeg. When it's blended, stir in Kudzu. Pour into prepared rice crust. Bake 30-35 minutes or until firm.
Calories, 286; protein, 15 grams; carbohydrates, 18 grams; total fat, 17 grams; cholesterol, 185.2 milligrams; saturated fat, 9.5 grams; dietary fiber, 0.7 grams; sodium, 517 milligrams; sugar, 2.4 grams; vitamin A, 209.6 retinol equivalents; vitamin C, 3.5 milligrams; calcium, 200 milligrams; iron, 1.4 milligrams; alcohol, 0.0 grams.
Dried Kudzu
Dry only the smallest leaves. Place them between paper towels to absorb the moisture and microwave for 30 seconds, then flip. Continue microwaving and flipping until dry. Leaves are easy to burn, so watch carefully. Crumbled leaves can be used in your favorite bread or pasta recipes. Freeze them for longer storage.
Kudzu Candy
Melt almond bark or flavored candy melts from a craft store in a double boiler. Add raisins, nuts and crushed, dried kudzu leaves. Spread on a cookie sheet; let cool completely and then break into pieces. Or pour candy into molds and cool completely.
Kudzu Blossoms
To make jelly, pour hot water over blossoms. Let stand overnight; strain through cheesecloth. Do not freeze liquid; it will change color. Liquid may be canned in sterilized jars.

Kudzu Blossoms Note
I make kudzu jelly and was just cruising the net looking at other's recipes. I noticed that it said not to freeze the juice. For years, I have frozen the juice, yes it turns the color of a grape popsicle but when thawed it returns to its original color and makes great jelly so this is a great alternative for picking in the hot summer and making the jelly in the fall and winter when things cool off a blit. Just thought I'd share that with you. Lisa

Kudzu's purple blooms appear in the fall. They have a grape-like aroma. The jelly is a lavender shade with an aroma of apple or grape jelly. Also tastes like grape with apple undertones.

2 cups firmly packed kudzu blossoms
4 1/2 cups water
4 or 5 cups granulated sugar
1 box Sure Jell (fruit pectin)

Rinse the freshly gathered kudzu blossoms.

In a saucepan, bring the blossoms and water to a boil. Simmer for approximately 20 minutes, until blossoms are faded in color and the liquid is a deep lavender color. Strain in a colander and discard the blossoms.

Pour liquid through a jelly bag or cheesecloth or use a paper coffee filter. Use 4 cups of the kudzu liquid with sugar and fruit pectin, following instructions on pectin package.

Yields about 6 cups jelly.

Fried Apple Pies
These fried apple pies are made with refrigerated biscuits and dried apples.
·   8 ounces dried apples
·   1 cup water
·   1/3 cup sugar
·   1 tablespoon butter
·   1 can (10 ounces) refrigerated flaky biscuits
·   vegetable oil, for frying
Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
Roll each biscuit into a 5-inch circle on a lightly floured surface.  
Place about 2 tablespoons apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal. Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat golden, turning once. Drain well on paper towels.
Makes 10 little pies.
·   2 1/2 pounds apples, peeled, cored, sliced
·   2 cups blackberries, fresh or frozen
·   1 cup sugar
·   1 1/2 teaspoons ground cinnamon
·   1/2 teaspoon ground nutmeg
·   2 tablespoons flour
·   1 tablespoon butter
·   pie crust for two-crust pie
·   ----------------------------------------------------------------------------
Strawberry filling:

2 pints fresh strawberries, washed, hulled and quartered
1½ cups sugar
3 tablespoons cornstarch
1 teaspoon fresh lemon juice

Pie dough:

1½ cups, plus 2 tablespoons, all-purpose flour
½ teaspoon salt
½ cup butter, cold, cut into small pieces (see note)
2 tablespoons vegetable shortening, cold
3 to 5 tablespoons ice water

Note: Return butter pieces to the refrigerator immediately after cutting. Chill until pieces are very hard.

To make strawberry filling: It's best to begin the filling the night before you want to make the pies.

Combine strawberries and sugar in a large bowl. Toss gently. Cover with plastic wrap. Refrigerate 8 hours or overnight.

In a saucepan, mix cornstarch and lemon juice until there are no lumps. Add strawberries, along with all the juice. Bring to a boil over medium-high heat; reduce heat to medium-low. Cook, stirring often, until mixture thickens, about 3 minutes. Cool completely.

To make dough: Combine flour and salt in a large bowl. Using your fingers, pinch butter and shortening into flour mixture until it resembles coarse crumbs. Add 2 tablespoons water. Work crumbs and water together until dough comes together. Add 1 tablespoon water if needed, to make the dough smooth. If necessary, add 1 to 2 tablespoons more. Do not over-mix.

Form dough into disk; wrap tightly with plastic wrap. Refrigerate at least 30 minutes.

To make pies: Remove dough from refrigerator; let it rest about 7 to 8 minutes. Cut dough into 2-ounce pieces (golf-ball sized).

Roll each piece into a 1/8-inch thick circle. Place about 3 tablespoons of cooled strawberry mixture, using mostly strawberries instead of jelly, on one half of the circle, leaving about 1 inch of dough around the sides. Fold other half over. Pinch dough together over the filling; use a fork to make crimped edges.

There will be some leftover jelly from the filling. There are just about enough strawberries to fill eight pies.

To bake pies: Heat oven to 425 degrees. Lightly grease a cookie sheet. Melt ¼ cup butter. Brush melted butter over pies. Bake 15 minutes. Reduce oven to 375 degrees and continue baking about 20 minutes. Juice will ooze quite a bit while the pies bake. Fields says there's no getting around it.

To pan-fry pies: Heat a thin layer of melted shortening, about 1/3 cup, in a 10-inch cast-iron skillet. Fry pies about 6 minutes on each side, or until golden brown. Flip carefully. Add shortening, and reheat, as needed, to keep an even layer in the pan.

To deep-fry pies: Heat about 2 inches of melted shortening in a deep pot. (Make sure the pot is less than half full — the oil will bubble high.) When oil is hot enough to shimmer, drop pies one at a time into pot. After about 2 minutes, the pie will rise to the surface. When pie is golden brown, remove from oil and drain on paper towels.

Any holes in the pie crust will let the bubbling oil in, which will then explode the pie, or make the filling soggy. So be careful.

Whichever method you use, serve pies immediately, or cool and store tightly covered for 2 to 3 days. The pies also freeze well, and can remain frozen up to a month.

Makes 8 pies.
Printed from COOKS.COM
3 med. or 2 lg. sweet potatoes, scrubbed & unpeeled
1 c. brown sugar
1/4 c. unsalted butter, softened (1/2 stick)
1 1/2 tsp. cinnamon
1 tsp. nutmeg, freshly grated
1 tsp. vanilla
2-4 tbsp. evaporated milk
2 eggs, lightly beaten
In a saucepan, boil sweet potatoes in water to cover until fork tender, about 25 to 30 minutes. Remove from water and cool until they can be handled easily. Peel and mash.
Add brown sugar, butter, cinnamon, nutmeg, vanilla, evaporated milk and eggs. Mix well and cool. Yield: enough for 12 fried pies.
NOTE: If potatoes are very moist reduce amounts of sugar and milk. Potato mixture should be soft but not runny.
1 1/3 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup buttermilk
1/2 teaspoon salt
5 tablespoon butter, sliced thin
1 egg
For the crust, stir baking powder, soda and salt into flour and mix well. Cut cold butter (you can freeze it for best results) into flour mixture until only chunks the size of walnuts remain.. (A nice addition is to add some chopped fresh rosemary to the crust but this is optional). Beat the egg with the buttermilk and stir into the dough. Gather the dough into a ball, place in the refrigerator in a plastic bag for 10-15 minutes to rest. This prevents gluten from developing.
It's important not to overwork the dough or you will cause it to become tough. Roll dough out on board to 1/2 inch thick. Cut out rounds of dough with a 2-3 inch biscuit cutter.

Onion Rings
By: Catfish Corner Restaurant, Abilene
Yield: 3-4 servings

2 large onions
5 c. flour
2 T. pepper
2 T. granulated garlic or garlic powder
2 T. Lawry's seasoned salt
1 quart buttermilk (room temperature)
vegetable oil

Peel onions; cut into 1/4-inch slices, and separate into rings. Combine flour and seasonings. Dip rings into buttermilk, then into flour mixture; repeat. Fry rings in deep hot oil (350-375 degrees) until golden brown. Drain on paper towels.

Ranch Style Black-Eyed Peas
By: Fiesta, Mrs. Ann Williams, adapted for Texas Highways
Serves 4 - 5

4 peeled tomatoes, chopped
1 medium onion, chopped
2 T. water
salt and pepper to taste
picante sauce to taste
cooked black-eyed peas

Place tomatoes and onion in saucepan and add water. Add salt, pepper, and picante sauce according to your taste. Cook over medium heat until onion is tender and sauce has cooked down considerably. The sauce can be made as hot or as mild as you like. Add 2/3 c. sauce to 2 c. cooked black-eyed peas and heat together.
Harvest Rice
By: Rice Council
Makes 6 servings

1 c. thinly sliced carrots
2 T. butter or margarine
1 1/4 c. water
3/4 c. apple juice
2 T. each lemon juice and brown sugar
1 tsp. salt
1 c. uncooked rice
1/2 tsp. ground cinnamon
1/2 c. each raisins and sliced green onions, including tops
2 apples, cored, peeled, and sliced in thin wedges
1 T. toasted sesame seed

In a large skillet or saucepan, cook carrots in butter until tender crisp, about 3 minutes. Add liquids, brown sugar, and salt. Bring to a boil. Stir in rice, cinnamon, and raisins. Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Gently stir in green onions and apples; heat thoroughly. Turn into serving dish. Top with sesame seed.
Fresh Tomato-Mushroom Pizza
By: Texas Highways Staff
Use your favorite boxed or fresh pizza dough (enough for a 12-inch pie) for this delectable pizza.

Yield: 2-4 servings

1 medium yellow onion, diced
3 cloves garlic, finely chopped
1 green pepper, diced
1/4 lb. white mushrooms, thinly sliced
3 T. olive oil
3 T. finely chopped fresh basil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 (12-inch) unbaked pizza crust
8 oz. ricotta cheese
1/2- 3/4 lb. Provolone cheese, grated
2 ripe tomatoes, sliced 1/4-inch thick
1 (6 oz.) jar marinated artichoke hearts, drained
1/4 c. grated Asiago or Parmesan cheese

In a skillet over medium heat, sauté onion, garlic, green pepper, and mushrooms in olive oil until vegetables are soft. Stir in basil, salt, and pepper. Drain excess liquid from mixture.

On unbaked crust, spread ricotta cheese, then add grated Provolone, tomato slices (salted and peppered to taste), sautéed vegetable mixture, and artichoke hearts. Sprinkle with Asiago or Parmesan cheese. Bake in a 500-degree oven for about 15 minutes, or until pizza crust is light brown and cheese is bubbly.
Cowboy Beans
By: USA Rice Council
Rice not only makes good eating; it also is one of the most nutritious foods around. It supplies us with complex carbohydrates, an important energy source, plus small amounts of high quality protein, vitamins, and minerals (thiamin, niacin, and iron). Rice contains no cholesterol or sodium, and only a trace amount of fat. The staple food source for more than half of the world's population, rice appears in traditional dishes in countries as diverse as China, Greece, India, and Spain.

The Rice Council offers a wide range of recipes containing rice, including some that call for rice bran, the fiber and nutrient rich outer layers of brown rice. A sampling of recipes from their files follows. Enjoy them with rice grown or milled Texas-style!

Makes 6 servings

1 c. chopped onions
1 T. vegetable oil or bacon drippings
3 c. cooked pinto beans, drained
1 smoked ham hock
1 (6-oz,) can tomato paste
1 (4-oz.) can diced green chiles
1 tsp. EACH sugar and chili powder
3 c. hot cooked rice (1 c. raw rice will make 3 c. cooked)

Cook onions in oil in large saucepan or Dutch oven over medium heat until onions are transparent. Add beans, ham hock, tomato paste, chiles, sugar, chile powder, and two c. water. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Remove ham hock; cut meat off bone and dice. Return meat to beans. Serve over rice.

Grated Sweet Potato Pudding
Serves 8

1 egg
2 c. milk
3 c. grated raw sweet potatoes
4 T. butter, melted
2 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. each cloves, allspice, and salt

Beat egg slightly; add remaining ingredients and mix well. Pour into a buttered baking dish. Bake in a preheated 325-degree oven for 45 minutes or until well-browned, stirring occasionally.

Enchiladas del Jardín (Garden Enchiladas)
By: Jim Peyton
These enchiladas work particularly well served on individual plates and cooked in a microwave. Cook each plate of 3 enchiladas on medium for about 2 minutes, or until heated thoroughly.
12 corn tortillas, softened See Cook’s Notes
Garden Filling (prepare ahead; see recipe below)
Tomatillo Sauce (prepare ahead; see recipe below)
3/4 c. grated mozzarella cheese
Place about 2 T. of filling just off center in each tortilla, and roll up. Place enchiladas in a shallow baking pan, or place 3 of them on each of 4 ovenproof serving plates. Ladle sauce over enchiladas, sprinkle with 3/4 c. mozzarella cheese, and bake in a 350° oven for 10 minutes, or until heated through and cheese has melted. Yield: 12 enchiladas, or 4 servings.
Garden Filling
1 (10-oz.) pkg. frozen spinach, thawed
1 medium to medium-large zucchini, cut into 1-inch pieces
1 T. olive oil
1/4 c. minced white onion
1 clove garlic, minced
1/3-1/2 c. peeled, chopped poblano chilies or canned green chilies
1/4 c. minced black olives
1/2 tsp. dried whole oregano
1/4 tsp. salt (or salt to taste)
1/2 c. grated cotija cheese or feta cheese
3/4 c. grated mozzarella cheese
1 1/2 tsp. lime juice
Wrap spinach in a towel, and squeeze well to remove as much moisture as possible. Place spinach and zucchini in the bowl of a food processor, and process briefly until zucchini is minced; set aside.
Heat oil in a large saucepan over medium heat, add onions, and cook until soft but not browned. Add garlic, and cook about a minute longer, but do not allow garlic to brown. Add zucchini-spinach mixture, chilies, olives, and oregano, and continue to cook, stirring often, for 5 minutes (filling should be cooked through but still a little crunchy). Add salt, and cool mixture. Stir in cheeses and lime juice, and set aside (refrigerate if not using immediately). Yield: About 4 c. (enough for 12 enchiladas, plus about 2 c. extra, which can be used in another dish such as quesadillas or stuffed, baked mushrooms.)
Tomatillo Sauce
2-4 serrano chilies
1 lb. tomatillos, husks removed
1/4 c. coarsely chopped cilantro
1/4 c. coarsely chopped white onion
2 T. oil
1 clove garlic, minced
1 T. peanut butter (optional)
1/2 tsp. salt (or salt to taste)
Combine serranos and 3 c. water in a saucepan; bring to a boil, cover, and simmer for 10 minutes. Add tomatillos, replace lid, and continue simmering for 8 minutes more. (The tomatillos should be cooked through, but not falling apart.) Remove tomatillos and serranos from pot, reserving the liquid; cool.
Remove stems and seeds from serranos, and place in the bowl of a food processor or blender. Add tomatillos, cilantro, and onions, and blend mixture for about 30 seconds (sauce should be well blended, but still retain some texture); set aside.
Heat oil in a saucepan over medium heat, add garlic, and cook for about 20 seconds (do not allow garlic to brown). Add chilies-tomatillo mixture, 1/2 c. of reserved cooking liquid, and peanut butter, and simmer for 10-15 minutes, or until the sauce firmly coats a spoon. Add salt, cook another minute, remove from the heat, and set aside. Yield: About 2 c. (enough for 12 enchiladas).
Puffy Tacos
By: Jim Peyton
You’ll need a tortilla press to make the shells for these unusual tacos. A large metal spatula is also helpful. Be sure the oil is at the proper temperature. Note: It takes practice to form the V-shaped shells without breaking them; puffy tostadas are an alternative.

Yield: 8 tacos

1 T. plus 1 tsp. cooking oil
1/2 c. minced onion
2 cloves garlic, minced
1 lb. ground beef (85-90% lean)
1 tsp. chili powder, or to taste
1 tsp. dried whole oregano
1/2 tsp. ground cumin
1/2 tsp. salt, or to taste
3/4 c. water
8 Puffy-Taco Shells
1 c. guacamole
1 c. shredded lettuce
1 c. finely chopped tomato

Heat oil in a skillet over medium heat, add onion, and cook until it begins to soften. Add garlic, and cook another minute. Add ground beef, increase heat slightly, and cook until done, stirring to break meat into small pieces. Stir in chili powder, oregano, cumin, and salt; cook 1 minute more. Add 3/4 c. water, bring to a simmer, and cover. Continue simmering over low heat for 15-20 minutes, or until liquid evaporates, stirring about every 3 minutes; keep warm until serving time.

Prepare Puffy-Taco Shells. Spoon some of the beef mixture into each shell (or on top of each shell, if making puffy tostadas). Top each taco with guacamole, lettuce, tomato, and salsa.

Puffy-Taco Shells

2 c. masa harina (finely ground dried corn for making corn tortillas)
1 1/8 to 1 1/3 c. warm water
cooking oil

Combine masa harina and water; prepare dough according to package directions, and divide it into 12 balls (enough for 12 shells, which allows for some mistakes).

To make each shell, place a piece of waxed paper (or plastic wrap) a little larger than the tortilla press on the base of the press. Place a ball of dough onto the waxed paper just off center toward the hinges, then cover it with another piece of waxed paper. Close the press firmly to make a thin circle 4-5 inches in diameter.

Heat 1 inch of cooking oil in a small skillet over medium heat until a drop of water instantly vaporizes when dropped into the oil. Remove dough round from press, and peel off the top piece of waxed paper. Invert dough round, and remove remaining waxed paper. Place dough on a metal spatula, and submerge into hot oil. Using spatula, move some of the oil over top of dough. The dough should begin to puff immediately and begin to turn golden; if it doesn’t, increase the heat. Using side of spatula, press down on center of shell to form an indentation to hold the filling (or leave shell flat if you want puffy tostadas); continue cooking a few more seconds until shell is golden brown and crispy. Drain well on paper towels. Repeat procedure with remaining tortillas.
Spanish Sauce
By: Robb Walsh
Tex-Mex Spanish sauce is a tomato sauce with onions and a touch of chili powder added. It is lighter than chili gravy (opposite page). This recipe comes from a 1932 Gebhardt’s pamphlet.

Makes 3 cups

2 T. butter
1 onion, finely chopped
1 green bell pepper, seeded and stemmed, chopped
1 garlic clove, minced
2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. chili powder
1 1/2 c. chopped ripe, seeded tomatoes
1 c. meat stock

In a saucepan over medium heat, melt the butter. Add the onions, bell pepper, and garlic and sauté until soft. Add the flour, salt, chili powder, tomatoes, and liquid. Reduce the heat and simmer 10 minutes or more, stirring frequently until the softened tomatoes melt into the sauce.

Huevos con salsa: Spoon 3 T. Spanish Sauce over two scrambled eggs.

Chalupa: On a flat fried tortilla, spread refried beans and top with chopped tomatoes, chopped lettuce, and 3 T. Spanish Sauce
Fried Green Tomatoes
By: Texas Highways Staff
This version features a crunchy, cornmeal coating (adapted from a recipe in The Southern Living Cookbook.

6 large, firm green tomatoes
salt and pepper to taste
1 c. cornmeal
bacon drippings or shortening
rosemary (optional)
tomato wedges (optional)

Cut tomatoes into 1/4-inch slices. Season with salt and pepper; dredge in cornmeal. Heat bacon drippings in a heavy skillet over medium heat; add tomatoes, and fry slowly until browned, turning once. Garnish with rosemary and tomato wedges, if desired. Yield: 6-8 servings.
Fried Squash
By: John White, J.A. Matthews Ranch in Albany
Slice six medium yellow summer squash; wash and dip in a mixture of flour and corn meal. Fry in deep fat until brown. Salt to taste.
Yam Pie
By: Texas Highways Staff
Our senior editor tasted this dessert at the East Texas Yamboree booth of the 1996 Texas Folklife Festival and proclaimed it "one of the best pies I've ever eaten." The Gilmer folks have served Yam Pie at the booth since the festival began 26 years ago.

2-3 sweet potatoes, unpeeled
1/4 c. margarine or butter, melted
1 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground allspice
2 eggs, beaten
3/4 c. milk
1 tsp. vanilla
1 unbaked 9-inch pastry shell

Scrub sweet potatoes, and cook in boiling water for 20 minutes, or until soft; drain and peel. Mash enough sweet potatoes to measure 2 cups, and set aside to cool completely.

Combine next 5 ingredients in a large mixing bowl, and mix well. Add mashed sweet potatoes and eggs, and beat until smooth. Gradually add milk and vanilla, beating well. Pour filling into pastry shell. Bake at 350 degrees for 1 hour, or until set. Serve pie warm or cold.
South Texas Corn Scramble
By: Texas Highways Staff
This hearty dish works well for breakfast or brunch. Try it with tortilla chips and picante sauce on the side.

3 ears fresh corn, husked and cleaned
3 T. butter or margarine
1 small onion, chopped
2 T. chopped jalapeños
1 (2 1/4-oz.) can sliced ripe olives, drained
8 eggs, slightly beaten
1 c. cubed cooked ham
1 c. shredded cheddar cheese

Cook corn in boiling water to cover for 5-7 minutes, or until tender. Drain, and set aside to cool.
In a medium skillet, sauté onion and jalapeños in butter until tender. Cut cooled kernels off cobs. Add corn and olives to butter mixture. Add eggs; cook, stirring constantly over medium heat until eggs just begin to set. Stir in ham and cheese. Cover, and cook over low heat until eggs are done and cheese is melted. Yield: 6 servings.
Spinach-Mushroom Lasagna
By: Texas Highways Staff
Yield: 6-8 servings

1 (15-oz.) carton ricotta cheese
1 egg, beaten
2 c. shredded mozzarella cheese, divided
1 (28-oz.) jar spaghetti sauce
8 oz. lasagna noodles (uncooked)
2 bunches fresh spinach (about 1 1/2 lbs.), washed and stemmed
2 c. sliced fresh mushrooms
whole mushrooms (optional)

Combine ricotta cheese, egg, and 1 c. shredded mozzarella in a medium-size bowl; set aside.

Pour half the spaghetti sauce in the bottom of lightly greased 9x13-inch baking dish. Cover the sauce with half the noodles. Spread the cheese-egg mixture over the noodles, followed by the spinach, mushrooms, remaining mozzarella cheese, remaining noodles, and remaining sauce. Pour 2 T. water into each corner of the dish. Cover dish securely with aluminum foil, and bake at 350 degrees for 1 1/4 hours. Do not unseal until cooking time is complete. Remove from the oven, uncover carefully, and let stand for 10 to 15 minutes before serving. Garnish with whole mushrooms, if desired.

Note: One (10-oz.) package of frozen chopped spinach, thawed and drained, may be substituted for the fresh spinach.
Texas Humble Pie
By: Leslie Vandivier
Texas Humble Pie is a delectable way to serve the Texas 1015 SuperSweet.

1 or 2 9-inch pie crusts, unbaked
2 medium Texas sweet onions
1 3/4 c. Swiss cheese, grated
1/3 c. sweet red pepper, finely chopped
1/2 c. celery, finely chopped
1 c. whipping cream
2 eggs, well beaten
1 tsp. fresh grated black pepper
minced parsley
1 egg white, beaten
sauteéd onion rings for garnish

Line a 9-inch pie dish with an unbaked pie crust. (Reserve the second pie crust to make leaves, if desired.) Peel and cut onions in 1/4-inch slices and steam for five minutes; drain on paper towels. Sprinkle 1/2 c. cheese on bottom of pie crust. Place 1/2 of onion slices on top of cheese, and top with 1/2 of red pepper and celery. Add black pepper, remaining onions, cheese, red pepper and celery. In a separate bowl, mix whipping cream and eggs together, and pour over pie. Garnish with minced parsley and sauteéd onion rings. Bake at 350 degrees for 30-40 minutes. Serves six.

Note: if you wish to make the leaf pie crust, line pan with one pie crust, leaving the edge of the crust flat. Cut about 14 leaves from the second pie crust and mark the veins with the back of a knife. Brush the back of the leaves with egg white to stick them to the edge of the pie crust.
Cabbage Gumbo
By: June Towers
1 small head of cabbage
1 large onion
3 tomatoes
2 green peppers
1 c. sliced okra
2 T. lard (or shortening)
2 T. vinegar
1 T. granulated sugar

Melt lard (shortening) and cook onion and peppers slowly over low heat for a few minutes. Then add the chopped cabbage, tomatoes, okra, vinegar, and sugar. Add salt to taste. Add enough water to barely cover and cook about 30 minutes.

Broken Spoke’s Chicken-Fried Steak
By: James White
Acclaimed by CFS aficionados for decades, the Broken Spoke’s version of the Lone Star classic went public in 1994, when co-owner James White released the recipe in honor of the Austin dance hall’s 30th anniversary. Co-owner Annetta White, James’ wife, says the following adaptation reflects the Spoke’s tradition of hand-breading each steak and cooking everything fresh, when ordered. 1 large egg 1 c. buttermilk salt to taste pepper to taste 1/2 c. flour 1/2 c. cracker meal 1 (3- to 5-oz.) beef cutlet, hand-tenderized vegetable shortening Whip together egg, buttermilk, salt, and pepper in a large bowl; set batter aside. Blend together flour and cracker meal in another bowl. Place cutlet in mixture, and cover both sides well. Submerge the cutlet in the egg batter, then place it back in the flour mixture, patting both sides again evenly to coat. Melt shortening in a deep fryer (or cast-iron skillet), and heat to 325º. Place cutlet in fryer, and fry until it floats and turns golden. Remove steak from fryer; drain well, reserving 1/2 c. drippings for gravy, if desired. Place steak on plate, and keep warm while preparing Cream Gravy. Spoon gravy generously over steak. Cream Gravy 1/2 c. shortening or reserved drippings 1/4 c. flour 1 qt. milk salt to taste pepper to taste Place shortening in a 10- to 12-inch cast-iron skillet, and heat until hot. Gradually add flour, and cook over low heat until mixture turns brown, stirring constantly to prevent scorching. Add remaining ingredients, and cook, stirring constantly until thick. If gravy gets too thick, thin to desired consistency with water. Note: This recipe makes enough gravy for 4 steaks.
Flour Tortillas
By: Jim Peyton
Yield: 12 tortillas

2 c. all-purpose flour
1 tsp. salt
3 T. lard, shortening, or canola oil (or 1 1/2 T. each of lard and butter)
2/3 c. water

Combine flour and salt in a large bowl (or combine in the bowl of a food processor fitted with a steel blade).

Heat lard and water in a small saucepan over low heat until lard has just melted. Allow mixture to cool for a minute or two, then gradually stir it into the flour mixture. Form into a dough by hand (or pour mixture into the bowl of the food processor with the motor running). The result should be a dough that is neither wet nor dry and crumbly. If too wet, add a little more flour; if too dry, add a little more water. Knead dough briefly, and divide into 12 pieces. Roll the pieces of dough into little balls between the palms of your hands, place on a flat surface, cover with a slightly damp towel, and allow to rest for at least 10 minutes (up to 1 1/2 hours).

Preheat a large, heavy skillet or griddle. Using a rolling pin, roll dough into rounds about 6-7 inches in diameter. Place a dough round on the cooking surface; within about 30 seconds the dough should start to bubble, and some little brown spots should begin to form on the bottom. (Stove settings vary, so you’ll have to experiment with the amount of heat.) Flip tortilla, and cook another 30 seconds. By this time it should start to puff a little more, and the other side should develop light brown spots. Flip tortilla again; it should immediately begin to puff, sometimes into a large, nearly round ball. When tortilla has fully expanded, remove it from the heat, and place it in a tortilla warmer or wrap it in a thick towel. Adjust heat as necessary as you cook remaining tortillas.
By: Fayanne Teague
Basic Hardtack 2 c. all-purpose flour 1/2 T. salt (optional) 1/2 T. sugar (optional) 1/2 c. water Mix above ingredients in bowl, thoroughly. Using hands or rolling pin, flatten dough on floured cloth until 1/4-inch thin. Score with a knife if desired. Bake on cookie sheet in 350 degree oven for 30 minutes. Break in pieces as needed. Modern Hardtack 2 c. all-purpose flour 1/2 c. wheat germ 1 T. sugar 1 c. Masa Harina 1/2 3-minute oats 1 T. salt Mix all dry ingredients thoroughly. Add 1 1/2 c. to 1 3/4 c. water. Mix with hands until well moistened but not sticky. Divide into 4 parts, roll out each quarter until 1/4-inch thick, place on cookie sheet (each part should cover 1/2 a cookie sheet). Bake in 350 degree oven for 30 minutes. (Optional ingredients: sesame seed, seasoned salt, caraway seed or onion flakes.) Score with a knife before baking if desired. Break into pieces as needed. Keeps indefinitely in air-tight moisture proof containers. Zip lock bags are good for carrying hardtack in a backpack.
Blueberry-Sweet Potato Bread
By: Faye Porter
Faye Porter, a pastry chef at Ector Junior High School in Odessa, won first place with this recipe in the 1996 Texas School Recipe Roundup's Totally Texas category.

2-3 large sweet potatoes, unpeeled
4 c. flour
2 T. baking powder
1/2 tps baking soda
1 T. plus 2 tsp. cinnamon
1/2 tsp. nutmeg
2 c. sugar
2 eggs, beaten
1/2 c. vegetable oil
2 c. frozen blueberries, unthawed

Scrub sweet potatoes, and cook in boiling water for 20 minutes, or until soft. Drain, reserving 1/4 c. liquid; set aside. Peel, and mash enough sweet potatoes to measure 2 cups; set aside to cool completely.

Sift together next 5 ingredients in a large bowl; set aside.

In another large bowl, combine by hand the mashed sweet potatoes, 1/4 c. liquid, sugar, eggs, and oil. (Batter will be lumpy.) Add flour mixture to sweet potato mixture, and stir just until moistened. (Batter will be stiff.) Fold in blueberries. Spoon mixture into 2 greased 11x7x4 loaf pans. Bake at 350 degrees for 50-60 minutes, or until wooden toothpick inserted in centers comes out clean. Cool in pans for 10 minutes. Remove bread from pans, and let cool on wire racks.

Note: You can also use canned or baked sweet potatoes. If using the latter, substitute 1/4 c. water for the sweet potato liquid.
Easy Jalapeño Corn Bread
By: Fran Gerling
Makes 8 to 10 servings

1/2 c. corn bread mix
1 1/4 c. milk
1/3 c. oil
2 eggs, beaten
1 tsp. sugar
1 large onion, chopped
1 c. drained canned corn
1/4 c. pickled jalapeños, minced
3/4 c. cheddar cheese, grated

Combine all ingredients. Pour into baking pan approximately 11x7x1 1/2 inches. Bake at 375 degrees for 30 minutes.
Breakfast Tacos
By: Jim Peyton
Like tacos al carbón, breakfast tacos are made with a variety of ingredients, but they almost always start with scrambled eggs. Yield: 12 tacos 1 T. cooking oil 1 onion, peeled and chopped 12 slices bacon, chopped, and/or 1 c. chorizo 6 eggs 3 T. milk 1 c. grated cheddar cheese salt to taste pepper to taste 12 flour tortillas, warmed 1 c. refried beans and/or 1 c. hash-browned potatoes, warmed salsa Heat oil in a large skillet over medium heat, add onion, and sauté until golden. Add bacon, and cook until done; drain well. Set aside, and keep warm. Combine eggs, milk, cheese, salt, and pepper in a bowl, stir with a fork until well blended, and pour into skillet on top of bacon mixture. Cook without stirring until egg mixture begins to set on the bottom, and then begin stirring to break up the curds. Continue cooking and stirring until eggs are thickened, but still moist. Divide scrambled eggs among tortillas, and add refried beans and/or potatoes as desired. Garnish with your favorite salsa, and fold tortillas into tacos.
Grilled Country Sausage on Warm Red Cabbage with Spicy Mustard Sauce
By: Chef Stephen McInerney of Austin's Granite Cafe
Serves 4 1 lb. German, Polish, or hot Italian sausage Cabbage: 1/4 c. dried currants 1 tsp. toasted caraway seeds 1/2 c. apple cider vinegar 1 medium red onion, sliced 1 T. olive oil 2 lbs. thinly sliced red cabbage 2 Granny Smith apples, peeled, cored, and sliced 1/4 c. honey 2 bay leaves 1 T. chopped fresh sage leaves Mustard Sauce: 1/2 c. Dijon or stone-ground mustard 1/2 T. cayenne pepper 1 T. lemon juice Soak currants and caraway seeds in vinegar for 15 minutes. In a large saucepan, brown onions in oil over high heat. Add cabbage and apples, and cook for 5 minutes. Lower heat. Add vinegar mixture, honey, bay leaves, and sage, and cook for 30 minutes. Meanwhile, grill or roast sausage until done. Combine sauce ingredients. To serve, place cabbage on warm plates, top with sausage, and garnish with additional sage leaves and spicy mustard sauce. Stephen McInerney recommends serving this dish with a well-chilled Celis Pale Bock.
Rosemary-Cream Cheese Eggs
By: Barry Shlachter
Yield: 2 servings.
For more than two people, simply double or triple the recipe.
4 eggs
1/4 c. cream
1 tsp. salt
3 sprigs rosemary, snipped into small pieces
3 T. cream cheese
additional rosemary (optional)
Beat eggs, cream, and salt together in a small bowl. Pour mixture into a lightly greased, hot skillet, sprinkle rosemary on top, and scramble until slightly runny. Add cream cheese in dollops, and fold in gently. Garnish with rosemary sprig, if desired, and serve hot.

Henderson County Quiche
By: William C Johnston of Huntsville
2-3 c. cooked dried black-eyed peas drained and mashed with 1 tsp. garlic powder 1/2 c. finely chopped or grated onion 1 T. chopped parsley 1 c. cooked ham (smoked hocks, etc.) chopped fine 1/4 c. chopped pepper (hot or sweet) about 3/4 c. cooked green black-eyed peas 1 c. shredded cheese 6 eggs, well beaten 1 c. evaporated milk 1/2 c. black-eyed pea juice 1/4 tsp. black pepper 1 1/2 tsp. pork sausage seasoning Use mashed peas to form a pastry shell in a 10-inch pie plate that has been oiled with butter or margarine. Cook in 350-degree oven for 10 minutes. Remove and place onion, ham, parsley, pepper, peas and cheese in shell. Combine eggs, milk, pea juice, black pepper, and sausage seasoning and mix thoroughly. Pour into shell over other ingredients. Cook in 350-degree oven about 30 minutes or until knife inserted in center comes out clean.
Corn Fritters
By: Fran Gerling
Makes about 12 fritters

2 egg whites
6 T. flour
1/2 tsp. double-acting baking powder
1/8 tsp. salt
1 tsp. sugar
1 c. fresh corn, cooked and scraped, or canned cream-style corn, drained
2 egg yolks
oil for deep frying

Beat egg whites with mixer until stiff but not dry. Set aside. In another bowl, mix flour, baking powder, salt, and sugar. Pour in corn and egg yolks, mixing well. Fold in egg whites with spatula. Refrigerate one hour for best results. Drop the batter by the tablespoon into oil heated to 350 degrees in a deep fryer. Turn fritters over and remove them when they are golden brown and cooked inside. Serve with syrup or powder sugar.
Sunday Morning Cinnamon Rolls
By: Barry Shlachter
We’ve adapted some recipes from a delightful little book called Texas Morning Glory: Memorable Breakfast Recipes from Lone Star Bed and Breakfast Inns. The recipes were compiled by Barry Shlachter, the publisher of Cordon Bubba Texas Cuisine, Texas Braggin’ Rights, Tex Mex 101, and several other cookbooks. Barry is a business writer for the Fort Worth Star-Telegram and also writes a weekly beer column.
The dishes served at B&Bs tend to be foods that guests probably wouldn’t cook for themselves; however, we think the following recipe is both special and easy to make. So, until your next getaway, try this recipe, and evoke the relaxing, luxurious feeling of a B&B right in your own home. —NOLA MCKEY

Yield: 18 rolls
To save time in the morning, you can prepare these rolls the night before and refrigerate them. Just take them out of the refrigerator 30 minutes before baking, and allow an extra 5-10 minutes in the oven.

3 c. flour
3 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
2/3 c. milk
2 eggs, lightly beaten
3/4 c. margarine, melted and cooled, divided
1/2 c. sugar
2 T. cinnamon
1 1/2 c. sifted powdered sugar
1 tsp. vanilla
Sift first 4 ingredients together in a bowl, and set aside.
Combine 2/3 c. milk, eggs, and 1/2 c. melted and cooled margarine in a separate bowl; stir into dry mixture. Turn dough out onto a lightly floured board, and roll into a 1/2-inch-thick rectangle (about 12 x 16 inches). Using a pastry brush, spread remaining 1 4 c. melted margarine over dough. Sprinkle with 1/2 c. sugar and cinnamon. Roll as for a jelly roll, and seal edge. Cut into 3/4-inch slices. Place slices flat, sides touching, in a greased 9 x 13-inch pan. Bake in a 375° oven 25-30 minutes, or until golden.
Combine powdered sugar and vanilla in a small bowl; stir in enough milk to make a thin icing. Drizzle over hot rolls.
Mexican Pesto
By: Texas Highways Staff
Toss this pesto with steamed squash, or try it stirred into rice or pasta salad. Of course, it’s good spread on toasted baguette slices, perhaps topped with chopped Roma tomatoes, grilled shrimp, and a few pumpkin seeds. Or try it on warm corn tortillas.

2-3 cloves garlic, peeled
1/2 c. Italian parsley (or basil)
1/2 c. oregano (including 2 T. Mexican oregano, if possible)
1/4 c. pumpkin seeds
1/4 c. freshly grated Parmesan cheese
2 tsp. fresh lime juice
1-2 serrano peppers, seeded and minced,
or more to taste
3/4 c. olive oil
additional olive oil

In a blender or food processor, blend all ingredients except the olive oil. Slowly add 3/4 c. olive oil, and blend until smooth. Use immediately, or spoon into a jar, cover with a thin layer of olive oil, and refrigerate until needed.
jalapeño Pepper Jelly
By: Noted Cookery
1 c. jalapeño peppers, fresh
1/2 c. bell or sweet banana peppers
1 1/2 c. cider vinegar
6 c. sugar
1 bottle Certo

Grind peppers. Proportions of jalapeño and bell pepper may be varied to control hotness. Put in blender, using 1/2 c. vinegar to blend. Refrigerate overnight to marinate. Place peppers, sugar and 1 c. vinegar in kettle over medium heat and stir until fully boiling (impossible to stir down). Remove from heat and let stand exactly 5 minutes. Skim off foam. Stir in Certo quickly and thoroughly. Pour in jars and let stand to jell before sealing. Serving suggestions: Spread on Ritz cracker with cream cheese and crown with dollop of jalapeno jelly.
Mustang Grape Jelly
By: Texas Highways Staff
Wash grapes thoroughly; the stems need not be removed. Place washed grapes in a cooker and add enough water to cover them. After the water starts to boil, cook the grapes (stirring frequently) until the skins begin to pop. When the skins will slip easily from the grapes, they are ready to press.

Strain the cooked grapes and juice through a colander line with a jelly bag or medium textured cloth. Press add the juice from the grapes with a wooden mallet, but do not force the pulp through the colander.

Add one box of fruit pectin to five c. of strained juice. Bring this mixture to a rolling boil and them add seven c. of sugar. Stir constantly. Bring the mixture back to a rolling boil and cook for 3 to 5 minutes. When the mixture forms a string as it is poured from a spoon, remove from heat.

Skim the foam and crystals from the surface, and pour the processed jelly into hot sterilized jars. Seal immediately with canning lids or paraffin before the jelly cools.
Blueberry-Apple Butter
By: Texas Department of Agriculture
2 quarts fresh blueberries
8 large green cooking apples
8 c. sugar
1 tsp. allspice
1 tsp. nutmeg

Peel, core, and slice apples. Combine berries, apples, sugar, and spices in saucepan. Bring to boil. Lower heat and simmer for one hour, stirring occasionally. Continue to cook until thickened. Spoon hot mixture into sterile jar. Seal and cool.
Carne con Chile
By: Robb Walsh
Jorge Cortez at La Margarita in San Antonio remembers when his family made this Mexican beef and chile stew with big chunks of meat. The ingredients are nearly the same as in chili. “But we never called it chile con carne, we called it carne con chile,” he says with a laugh.

Makes 4 cups

1/4 c. vegetable oil
1 lb. 2-inch by 1/4-inch sirloin strips
1/2 c. chopped onions
3 garlic cloves, minced
1 tsp. all-purpose flour
1 tsp. ground cumin
2 bay leaves
1 tsp. ground black pepper
1 tsp. salt
2 ancho chile pods, stems removed

Heat the oil in a large skillet or Dutch oven and brown the meat well, 5 to 10 minutes, until any water evaporates. Add the onions and cook until wilted, about 5 minutes. Add the garlic, flour, cumin, bay leaves, black pepper, and salt. Stir constantly for about 2 minutes or until the flour is browned. Add 2 c. water and the ancho pods. Cover and simmer for 20 minutes. Continue cooking, stirring, and adding more water until the ancho dissolves completely and the meat is tender. Remove any large pieces of ancho skin. Serve in a bowl with tortilla chips or as a sauce over enchiladas or tamales.
West Texas/New Mexico-Style Enchiladas
By: Jim Peyton
Preparing the Red Chili Sauce takes some time, but the results are worth it!
12 oz. grated, mild cheddar cheese (or combination of cheddar and mozzarella)
12 corn tortillas, softened See Cook’s Notes
Red Chili Sauce (prepare ahead; see recipe below)
Using about three-fourths of the cheese, place a small amount just off center in each tortilla, and roll up. Place enchiladas in a shallow baking pan, or place 3 of them on each of 4 ovenproof serving plates. Ladle sauce generously over enchiladas, sprinkle with remaining cheese, and bake in a 350º oven for 10-15 minutes, or until cheese melts and sauce bubbles. Yield: 12 enchiladas, or 4 servings.

8 dried New Mexico red chilies
3 cloves garlic, chopped
1 tsp. dried whole oregano
3 T. plus 1 tsp. oil
2 bay leaves
1 tsp. white vinegar
3/4 tsp. salt
2 T. flour
Using kitchen tongs, toast chilies on a griddle or skillet over medium heat until just fragrant (15-20 seconds on each side), but do not scorch. Rinse chilies under cold, running water, remove stems and most of the seeds and veins, chop coarsely, and place in a blender. Fill blender with very hot water, and soak chilies for 20 minutes.
Discard soaking water. Add garlic, oregano, and 1 c. fresh water to chilies, and blend mixture for 2-3 minutes. Pour mixture through a strainer, pressing lightly but not forcing skins through, into a large measuring cup. (A food mill works well for this step.) Stir in enough additional water to bring mixture to a total of 31/2 c.; set aside.
Heat 2 T. oil in a large saucepan over medium heat, and stir in strained chili mixture, bay leaves, vinegar, and salt. Bring mixture to a boil, decrease heat, and simmer, stirring frequently, for 20 minutes (mixture will become slightly thicker).
While the sauce simmers, make a roux by heating remaining oil in a small saucepan over medium heat, adding flour, and stirring until mixture just begins to brown (about 1 minute). Remove from heat, and set aside.
When the chili mixture has thickened, stir in about 1 tsp. of the roux, and continue simmering for about 2 minutes. If necessary, continue adding roux until the sauce just coats a spoon, then remove from heat. Remove bay leaves, and set aside. Yield: 21/2 c. (enough for 12 enchiladas).
Red Chili Tamales
By: Rosa Guerrero, founder of the International Folklórico in El Paso
Rosa Guerrero, founder of the International Folklórico in El Paso, offers this recipe for traditional pork or chicken tamales.

Yield: 7 1/2 to 10 dozen tamales

1 5-lb. pork roast, Boston butt, or shoulder or 3 3-lb. chickens
4 cloves garlic, pressed or 3-4 tsp. garlic powder
1 T. salt
1 T. ground cumin
4 1/2 c. Red Chili Sauce (see recipe, below)
about 1 c. pork (or chicken) broth
Tamale Dough (see recipe, below)
1 (8-oz.) package corn husks, washed, soaked in warm water for several hours or until very pliable, drained, and patted dry.

Combine meat with next three ingredients in a large bowl. Add water to cover; bring to boil. Cover, reduce heat, and simmer 2 1/2 hours, or until meat is tender. Drain meat, reserving broth; set broth aside. Bone meat and shred with a fork. Add chili sauce to meat and enough broth to make mixture soupy but not watery. Set aside. (Refrigerate meat-chili sauce mixture properly while preparing tamales.)

To assemble tamales, spread about 1-2 T. of dough on each corn husk, and spread evenly. (Rosa uses 2 T. for a fat tamale.) Place about the same amount of the meat chili sauce mixture in the center. Fold sides of husk inward to center, lengthwise, so that they overlap. Fold pointed end toward center, and fold wider end down over pointed end, completely enclosing filling. Continue procedure until all dough is used.

To steam tamales, use a steamer or large pot with a rack or metal colander placed inside on top of a layer of clean corn shucks. Add enough water to fill pot below rack level and keep tamales above water. Place tamales upright on right on rack, and cover with another layer of shucks. Bring water to a boil. Cover and steam for 1 hour or until tamale dough pulls away from husk; add more boiling water as necessary.

Red Chili Sauce
2 c. ground red chili (not chili powder)
2 cloves garlic, pressed or 2 tsp. garlic powder
2 tsp. ground cumin
2 tsp. ground oregano
1 tsp. salt
2 (8-oz.) cans tomato sauce
2 quarts water

Combine all ingredients, and simmer until slightly thickened.

Tamale Dough
7 1/2 lb. freshly prepared masa
1 lb. lard
3 c. pork (or chicken) broth
1 T. salt or salt to taste
about 1 2/3 c. Red Chili Sauce

Combine first four ingredients. Add enough Red Chili Sauce to give the dough a tint. Beat until mixture is light and fluffy or until a spoonful floats in a glass of cold water.
Flour Tortillas
By: Robb Walsh
Makes 8 tortillas

4 c. all-purpose ?our (about 15 oz.)
1/4 c. lard (2 oz.)
1 tsp. salt

The amounts given here will vary dramatically depending on the dryness of your ?our and the hardness of your water. San Antonio’s drinking water percolates through the Edwards Aquifer and yields the ?uf?est ?our tortillas in the state. You will probably have to tinker with the amounts given here if you don’t live in San Antonio.

Put all the ingredients in the bowl of an electric mixer with 1 c. water and mix with the dough hook attachment until well blended, about 5 minutes. Alternatively, use a food processor with the dough blade or knead by hand. The dough should be moist and pliable. If it is still dry, add 1/4 to 1/3 c. water as needed.

Cover the mixing bowl with plastic wrap and allow the dough to rest for 30 minutes to 1 hour.

Form 8 balls with the dough. If the dough is too sticky, add extra ?our. On a ?oured surface, roll each ball with a rolling pin to form 6- to 8-inch rounds.

In a large skillet, griddle, or comal, brown each tortilla over high heat for 1 minute on each side until puffy and freckled with brown spots.

Note: For ?uf?er tortillas, add 1/2 tsp. baking powder.
Stick margarine may be substituted for lard. However, vegetable shortening is not a good substitute.
Tortilla Soup
By: Dean Fearing, The Mansion on Turtle Creek, Dallas
Serves 6 - 8

3 T. corn oil
1 c. onions, puréed
2 c. fresh tomatoes, puréed
1 T. cumin powder
1 tsp. chili powder
1 bay leaf
1/2 branch epazote (pungent Mexican herb)
2 T. tomato purée
4 cloves garlic, finely chopped
2 quarts chicken stock
2 corn tortillas, chopped
salt and cayenne peeper to taste

1 breast of chicken, cooked and cut into strips
1 avocado, peeled and cubed
3 oz. cheddar cheese, grated
3 corn tortillas, cut into thin strips and fried

In a soup pot, heat the corn oil and sauté the tortillas with garlic and epazote. Add onions and fresh puréed tomatoes; bring to a boil. Add cumin, tomato purée, bay leaf, chili powder, and chicken stock. Bring to a boil again. Add salt and cayenne pepper to taste and cook for 1/2 hour. Strain through a fine strainer and remove all large particles. Place the soup in a warm bowl and add the desired garnishes.
Homemade Lard
By: Robb Walsh
The idea here is pretty simple. You melt pork fat without browning it, then strain it to remove the bits of meat, called cracklins. Many people melt lard on the stove, but the cracklins tend to sizzle and spit, causing nasty burns. The slow oven method is safer and easier. Cracklins are delicious in a taco or a salad. Ask your butcher for pork fat for rendering lard; it should be nearly meatless.

Preheat oven to 200° F. Cut 5 lb. (or more) pork fat into one-inch cubes. Cut away any large pieces of meat and reserve for another use. Spread the fat cubes in a roaster pan and place in the oven for 2 to 3 hours or until completely melted. Remove the pan from the oven, and being careful not to splash yourself, pour the melted fat through a colander lined with cheesecloth. Put the fat into clean jars and allow to cool, then store in the freezer until ready for use. Lard will keep for several months frozen.
By: Chef Martin Lecea of McAllen's La Posada
Serves 10

Fajita Marinade
2 1/2 lbs. skirt steak
2 small bottles Lea and Perrins Worcestershire sauce
1/2 c. ground comino

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« Reply #1 on: April 10, 2005, 06:00:10 PM »
Thanks for these - I have a seldome used but NEAT LOOKING COOKBOOK FORUM www.beemaster.com/cookbook if you'd like to post them there too.

I like to look in that collection occasionally for new stuff to try. Trail Twister (AL) and his wife Kare posted a ton great recipes there!!!

Thanks again.
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Offline Horns Pure Honey

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« Reply #2 on: April 10, 2005, 08:55:30 PM »
WOW, thanks, all of them look great, bye :D
Ryan Horn

Offline crw13755

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« Reply #3 on: April 10, 2005, 08:57:23 PM »
I wasafraid it may have been too much  :roll:

Offline Jerrymac

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« Reply #4 on: April 10, 2005, 11:31:35 PM »
Now where in Texas do you find Kudzu? I never caught what part of Texas you're in.
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Offline crw13755

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« Reply #5 on: April 11, 2005, 09:17:51 AM »
Have not found any here yet but having some sent to me this month

Offline crw13755

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« Reply #6 on: April 11, 2005, 09:28:17 AM »
Thanks J, I found alot of great reciepes in there as well it helps to find all kinds

Offline Horns Pure Honey

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« Reply #7 on: April 11, 2005, 10:30:33 PM »
What is kudzu??? :?:  :wink:
Ryan Horn

Offline crw13755

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what is Kudzu
« Reply #8 on: April 11, 2005, 10:37:28 PM »

Kudzu was introduced to the United States in 1876 at the Centennial Exposition in Philadelphia, Pennsylvania. Countries were invited to build exhibits to celebrate the 100th birthday of the U.S. The Japanese government constructed a beautiful garden filled with plants from their country. The large leaves and sweet-smelling blooms of kudzu captured the imagination of American gardeners who used the plant for ornamental purposes.  :shock:
Florida nursery operators, Charles and Lillie Pleas, discovered that animals would eat the plant and promoted its use for forage in the 1920s. Their Glen Arden Nursery in Chipley sold kudzu plants through the mail. A historical marker there proudly proclaims "Kudzu Developed Here."
During the Great Depression of the 1930s, the Soil Conservation Service promoted kudzu for erosion control. Hundreds of young men were given work planting kudzu through the Civilian Conservation Corps. Farmers were paid as much as eight dollars an acre as incentive to plant fields of the vines in the 1940s.
The problem is that it just grows too well! The climate of the Southeastern U.S. is perfect for kudzu. The vines grow as much as a foot per day during summer months, climbing trees, power poles, and anything else they contact. Under ideal conditions kudzu vines can grow sixty feet each year.
While they help prevent erosion, the vines can also destroy valuable forests by preventing trees from getting sunlight. This problem led Dr. James H. Miller of the U.S. Forest Service in Auburn, Alabama to research methods for killing kudzu. In eighteen years of research, he has found that one herbicide actually makes kudzu grow better while many have little effect. Miller recommends repeated herbicide treatments for at least four years, but some kudzu plants may take as long as ten years to kill, even with the most effective herbicides.
The USDA declared kudzu to be a weed in 1972!
Dr. Errol G. Rhoden, along with other researchers at Tuskegee University, has successfully raised Angora goats in fields of kudzu which would otherwise be considered wasted land. The goats keep the kudzu from spreading further while producing profitable milk and wool products. Rhoden says constant grazing will eventually eradicate kudzu. If kudzu is to provide a continuing food source, animals must be removed from the fields occasionally to allow the vines time to grow.

Offline Horns Pure Honey

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« Reply #9 on: April 12, 2005, 08:31:03 AM »
Thanks for the info crw13755, bye :D
Ryan Horn