Donna, Rose, Debbie Roasted Corn Guacamole... 2 Toasted Crab Meat Triangles... 2 Creamy Coleslaw... 2 Spring Salad with Apple Cider Dressing... 3 Texas Corn Casserole... 4 Barracho Beans... 4 Oven Roasted Beef Brisket... 4 Barbecue Sauce... 5 Chocolate Sheet Cake... 5 Texas Praline Cake... 6 Summertime Tea... 6 Spiced Coffee... 7
Roasted Corn Guacamole 6 tbs corn oil 2 tsp minced jalapeno pepper 2 cups frozen corn kernels, thawed 2 tsp minced garlic 6 avocados, chopped 2 tsp apple cider vinegar 4 tomatoes, chopped ¼ tsp cumin ¼ cup minced red onion 1 tbs kosher salt ½ cup chopped cilantro ¼ cup lime juice Spread 2 tablespoons of the corn oil on a baking sheet and add the corn. Roast at 450 degrees for 8 minutes. Transfer to a mixing bowl. Add the remaining 4 tablespoons corn oil, avocados, tomatoes, onion, cilantro, lime juice, jalapeno pepper, garlic, vinegar, cumin and kosher salt to the corn in the order listed and mix well. Chill until serving time. Serve with round tortilla chips. Serves ten to twelve Toasted Crab Meat Triangles 1 loaf thin-sliced sandwich bread 8 ounces fresh crab meat ½ cup (2 ounces) shredded Monterey jack cheese ½ cup (2 ounces) shredded cheddar cheese ½ cup mayonnaise 1 (6 ounce) can water chestnuts, drained and chopped 4 green onion bulbs, chopped 1 tsp lemon juice ¼ tsp curry powder Cut the crusts from the bread slices and cut the slices into halves to form triangles. Combine the crab meat, monterey jack cheese, cheddar cheese, mayonnaise, water chestnuts, green onions, lemon juice and curry powder in a bowl and mix well. Spread 1 tablespoon of the mixture onto each bread triangle. Place on a baking sheet and bake at 400 degrees for 10 to 12 minutes or until bubbly. Serve hot. Serves twenty Creamy Coleslaw Coleslaw 1 ½ pound cabbage, finely shredded 1 small carrot, scraped and chopped ½ cup chopped green or red bell pepper Coleslaw dressing ½ cup mayonnaise ½ cup (4 ounces) sour cream 2 tbs sugar
½ cup chopped celery ¼ cup green onions 2 tbs vinegar 1 tbs prepared mustard ½ tsp paprika ½ tsp salt 1 tsp pepper To prepare the coleslaw, combine the cabbage, carrot, green or red pepper, celery and green onions in a large salad bowl and mix gently. To prepare the dressing, combine the mayonnaise, sour cream, sugar, vinegar, mustard, paprika, salt and pepper in a small bowl and mix well. Add to the cabbage mixture and toss gently to coat evenly. Chill, covered, for 2 hours or longer. Serves eight to ten Spring Salad with Apple Cider Dressing *suggested recipe* Apple cider dressing 1/3 cup apple cider vinegar 1 tbs grated onion 1 cup vegetable oil 1 tsp minced garlic 2 tbs honey 1 tsp dry mustard 1/3 cup sugar ½ tsp salt - pepper to taste Salad 4 cups spring greens 4 or 5 sliced red onion, seperated in rings 1 green apple, chopped 1/3 cup ( 1 1/3 ounces) crumbled blue cheese 1/3 cup dried cranberries or dried cherries 1/3 cup toasted walnuts or pecans To prepare the dressing combine the apple cider vinegar, vegetable oil and honey in a jar. Add the sugar, onion, garlic, dry mustard, salt and pepper and shake to mix well. This should be prepared the day prior to serving. To prepare the salad, combine the greens with the onion, apple, blue cheese, cranberries and walnuts in a large bowl. Add 1 cup of the dressing and toss to coat evenly. Store the remaining dressing an airtight container in the refrigerator. Serves six Suggestion: pecan crunch is a wonderful topping for any salad, or even served alone as a snack. Combine 2/3 cup chopped pecans, 2 tbs butter, 1 tbs sugar, ½ tsp salt, ¼ tsp cayenne pepper, and freshly ground black pepper to taste in a saucepan. Cook until the mixture caramelizes. Transfer to a small paper bag to cool, shaking occasionally to bread up. The mixture can be stored in an airtight container or frozen for up to
one month. The recipe can be doubled or tripled. Texas Corn Casserole 1 can cream corn 1 box jiffy corn bread mix 1 can kernel corn 8 ounces sour cream 1 stick butter, melted 2 eggs Preheat oven 375 degrees Combine mixture and bake in a greased 9x13 baking pan, for 45 minutes. Serve warm. Barracho Beans 1 pound dried pinto beans 2 tsp ground cumin 1 (12 ounces) can beer 1 tbs salt 1 medium onion, chopped 1 tsp pepper 5 slices bacon 2 cups chopped cilantro 1 (15 ounce) can diced tomatoes with green chiles 1 tbs chopped garlic Shredded cheese and chopped green onions Combine the beans with enough water to cover by 1 to 2 inches in a bowl and soak for 8 to 10 hours; drain. Combine with the beer in a large saucepan and add enough water to cover 1 to 2 inches. Add the onion and bacon. Bring to a boil and reduce the heat to medium. Simmer for 1 hour or until the beans are tender. Reduce the heat to low and add the tomatoes with green chilies, garlic cumin, salt, and pepper. Simmer until serving time on the stove top or in a slow cooker set on low. Add the cilantro just before serving. Serve bowls and garnish with cheese and green onion. Serves fifteen to twenty Oven Roasted Beef Brisket 2 tbs chili powder 2 tsp salt 1 tbs garlic powder 1 tbs pepper 1 (4 pound) beef brisket 1 tbs sugar 1 ½ cups beef broth 2 tsps dry mustard
1 tbs onion powder 1 bay leaf, crushed Combine the chili powder, garlic powder, onion powder, sugar, dry mustard, bay leaf, salt and pepper in a bowl. Rub the mixture over both sides of the brisket. Place in a roasting pan and roast, uncover, at 350 degrees for 1 hour. Add the beef stock and enough water to reach ½ in up the side of the roasting pan. Reduce the oven temperature to 300 degrees. Cover the roasting pan tightly with heavy foil and roast for 3 hours longer or until fork-tender. Trim the fat from the brisket and slice thinly across the grain. Serve with the pan juices. Serves ten Barbecue Sauce is a delicious accompaniment for brisket. Mix 2 (32 ounce) bottles of ketchup, ¼ cup liquid smoke and ¼ cup Worcestershire sauce in a large bowl. Rinse the ketchup bottles with ½ (12 ounce) can cola and add the cola to the sauce. Add 1 ¾ cups packed brown sugar and 1 ounce pepper and mix until the brown sugar has dissolved. Cook until smooth, stirring frequently. Store the sauce in the emptied ketchup bottles in the refrigerator. Chocolate Sheet Cake Cake 2 cups flour 2 eggs, beaten 2 cups sugar ½ cup buttermilk 1 cup (2 sticks) margarine 1 tsp baking soda 3 tbs baking cocoa 1 tsp vanilla extract 1 cup water ¼ tsp salt Chocolate buttermilk frosting ½ cup (stick) margarine ¼ cup baking cocoa 6 tbs buttermilk 1 (1-pound) package confectioners sugar 1 tsp vanilla extract To prepare the cake, mix the flour and sugar in a large bowl. Combine the margarine, baking cocoa and water in a saucepan and bring to a boil, stirring to mix well. Add to the four mixture and mix well. Beat in the eggs, buttermilk, baking soda, vanilla and salt. Spoon into a 10x15 inch baking sheet with sides. Bake at 350 degrees for 20 to 30 minutes or until the cake tests done. To prepare the frosting, combine the margarine, baking cocoa and buttermilk in a
saucepan. Bring to a boil, stirring to mix well. Add the confectioners sugar and vanilla and mix well. Spread on the hot cake and cool on a wire rack. Serve twelve to fifteen Texas Praline Cake *suggested recipe* Cake 1 ½ cups boiling water 2 eggs 1 cup rolled oats 1 1/3 cups flour 1 cup sugar 1 tsp baking soda 1 cup packed brown sugar 1 tsp cinnamon 1 cup vegetable oil ¼ tsp salt Pecan topping ½ cup (1 stick) butter 2 tbs milk 1 cup packed brown sugar 1 cup chopped pecans To prepare the cake, pour the boiling water over the oats in a bowl and let stand for several minutes. Combine the sugar, brown sugar, vegetable oil and eggs in a mixing bowl and beat until smooth. Add the flour, baking soda, cinnamon and salt and mix well. Stir in the oats mixture. Spoon the batter into a greased 9x13-inch cake pan. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the center comes out clean. To prepare the topping, combine the butter, milk and brown sugar in a saucepan and bring to a boil, stirring to mix well. Boil for 1 minute. Remove from the heat and stir in the pecans. Spread over the hot cake immediately. You should not use instant oatmeal in this recipe. Serves fifteen Summertime Tea 1 gallon water 2 tsp almond extract 5 (1 qt) tea bags 8 lemons sliced ¾ cup sugar mint sprigs to garnish 1 (12 ounce) can frozen lemonade concentrate, thawed Bring water to boil in large saucepan and remove from heat. Add tea bags and steep
until desired strength. Remove tea bags and combine tea with sugar, stir until completely dissolved. Add lemonade concentrate and almond extract, mix well. Pour over ice in tall glass, garnish with lemon slices and mint sprigs. Serves eight Spiced Coffee 2 ½ cups instant coffee granules 1 tsp cinnamon 2 ½ cups powdered nondairy coffee creamer ½ tsp nutmeg 1 ½ cups hot cocoa mix ¼ tsp allspice 1 ½ cups sugar ¼ tsp ground cloves Mix the coffee granules, coffee creamer and cocoa mix in a blender. Combine with the sugar, cinnamon, nutmeg, allspice and cloves in an airtight container and mix well. Place 1 tablespoons if the mixture in a mug for each serving and fill the mug with hot water. Top the servings with whipped cream if desire. Serves sixty-four