Recipes: Texas Fever
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BLUE RIBBON COLESLA W
8 cups shredded white cabbage
2 medium carrots, grated
1/2 cup sliced radishes
3/4 cup mayonnaise
1/2 cup white vinegar
1 tablespoon sugar
1 tablespoon mustard seeds
1/2 teaspoons black pepper
1 teaspoon salt
Combine all ingredients in a large bowl, and mix until well blended. (For best results, refrigerate for about 2 hours before serving to allow flavors to blend.) Makes 6 to 8 servings.
CREAMY POTATO SALAD
3 pounds red new potatoes
1/4 cup chopped celery
2 tablespoons chopped green onion
3/4 cup mayonnaise
1 teaspoon black pepper
1/2 teaspoon salt
Rinse potatoes, and place in a large saucepan. Cover potatoes with water, and bring to a boil. Simmer for 20 to 25 minutes at medium-high heat, until potatoes are cooked through.
Remove from heat, and rinse under cold water until potatoes have cooled. Remove skin, and slice into quarters. Place potatoes in a large bowl; add remaining ingredients. Stir well. Keep refrigerated until ready to serve. Serves 6.
TEXAS CORNBREAD
2 cups cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1.5 tablespoons baking powder
1.5 teaspoons salt
3 eggs, beaten
2 cups buttermilk*
1/2 cup melted butter, divided
Preheat oven to 350°F. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine eggs, buttermilk, and 1/4 cup melted butter.
Skillet method: Place a 9-inch cast-iron skillet in preheated oven for 5 to 10 minutes, until hot. Brush with remaining 1/4 cup melted butter. Pour cornbread batter into skillet, and bake for 30 minutes or until toothpick inserted in center comes out clean. Makes about 12 slices cornbread. Muffin method: Butter muffin tins with remaining 1/4 cup butter, and spoon in cornbread batter. Bake for 15 to 20 minutes, or until toothpick inserted in center of muffin comes out dean. Makes 12 muffins.
(Make your own buttermilk by adding 1 tablespoon white vinegar to 2 cups milk.)
TORRID TEXAS BARBECUE
3 pounds lean beef brisket
1 teaspoon salt
1 tablespoon black pepper
1/3 cup cider vinegar
3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
2 cloves garlic, minced
1 tablespoon brown sugar
1 cup vegetable oil
Sweet and Spicy Barbecue
Sauce
Place brisket in a large baking dish; sprinkle both sides with salt and pepper. Set aside. In a medium-size bowl, whisk together all ingredients except sauce. Pour over brisket, and marinate in refrigerator for at least 6 hours or overnight. Heat a large skillet over medium-high heat. When hot, sear brisket on both sides (15 to 20 minutes per side) , until crispy and brown.
Remove, place on foil, and brush with Sweet and Spicy Barbecue Sauce. Bake, wrapped in foil, at 275°F for 3 to 4 hours, until tender. Slice brisket, and cover with sauce. Chicken variation: Substitute 3 pounds of cut-up chicken for the brisket; season and marinate as above. Sear chicken for 5 minutes per side. Remove, place on foil, and brush with barbecue sauce. Bake, wrapped infoil, at 325°F for 1 hour.
Cover with sauce to serve. Serves 6 to 8.
SWEET AND SPICY BARBECUE SAUCE
2 cups ketchup
3 tablespoons white vinegar
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard
2 teaspoons black pepper
1/2 to 1 teaspoon Tabasco sauce
Combine all ingredients in a medium-size saucepan. Heat over medium-high heat, and cook for 15 minutes, stirring frequently. Makes about 2.5 cups sauce.
SOUTHERN PECAN PIE
3/4 cup light corn syrup
1/4 cup molasses
1/2 cup sugar
3 tablespoons butter
1 teaspoon vanilla extract
3 eggs
1 pie shell (9 inch), unbaked
1.5 cups pecans, lightly toasted
Preheat oven to 350°F. In a medium-size saucepan, combine corn syrup, molasses, and sugar. Bring to a boil; cook for 3 minutes, stirring often. Add butter and vanilla. Set aside to cool slightly. In a large bowl, beat eggs, then slowly pour in corn syrup mixture, whisking mixture as you pour. Set aside. Fill pie shell with toasted pecans, and pour mixture on top. Bake for 35 to 40 minutes, or until pie is set. Serves 6 to 8.
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