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the thin, uncooked portions can flow to bottom. Do not stir. Cook 4-5 minutes or
until eggs are set but moist.
Top each serving with salsa, sour cream and green onions.
Yields 8 servings
Texas Scrambled Eggs 95
Texas Sheet Cake
For the Cake:
2 C Sugar
2 C All-purpose flour
¼ C Cocoa
1 t Baking soda
1 t Cinnamon
½ C Butter (1 stick), melted
½ C Buttermilk
½ C Canola or other vegetable oil
1 C Water
2 Eggs, lightly beaten
1 t Vanilla extract
Preheat oven to 400°F. Grease and flour a 13 x 9 x 2-inch baking pan.
Sift together the sugar, flour, cocoa, baking soda and cinnamon, and
set aside. Stir together the remaining ingredients.
Mix the wet ingredients with the dry ingredients, stirring until you have a
smooth, rather thin batter.
Pour into your prepared pan, and bake at 400°F for 30-35 minutes, or
until a toothpick comes out clean.
While the cake is baking, prepare the frosting.
For the Frosting:
¼ C Plus 2 tablespoons Milk (whole, 2%, skim - doesn't matter)
¼ C Cocoa
½ C Butter
1 pound Confectioner's sugar, sifted (about 4 cups)
1 t Vanilla extract
1 C Chopped pecans
Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter
and, over medium heat, stir until the butter melts.
Remove from heat and gradually stir in the sugar and vanilla until
smooth. Add the pecans.
When the cake is just out of the oven, spread the frosting evenly on the
Texas Sheet Cake 96
God Bless Texas
hot cake.
Texas Sheet Cake 97
Texas Trash
1/2 C. butter
2 T. Worcestershire sauce
2 tsp. seasoned salt
1 tsp. garlic powder
2 C. Rice Chex
2 C. Wheat Chex
4 oz. shoestring potatoes
2 C. pretzel sticks
1 C. salted nuts
Combine butter, Worcestershire sauce, salt and garlic powder. Blend well in skillet.
Add remaining ingredients. Put into a baking dish. Bake at 250°F for 30 minutes,
stirring occasionally. Makes 9 cups.
Texas Trash 98
Tex-Mex Bake
2 Cup Crushed corn chips
1 Large egg, beaten
2 Teaspoon Water
1 Envelope Lipton Onion Soup mix
1 lb. Lean ground beef
4 oz. Chopped green chiles, drained
1 Cup Monterey Jack cheese, grated
8 oz. Tomato sauce
1 Medium green pepper, chopped
Preheat oven to 350 F.
Combine corn chips, egg, and water; press into 9-inch pie plate or
casserole. Bake for 10 minutes.
Meanwhile, in large bowl, combine onion soup mix, ground beef, chiles, and ½
C cheese; evenly press into prepared crust. Top with tomato sauce, then
green pepper. Bake at 350 F for 30 minutes.
Top with remaining cheese, then bake an additional 5 minutes or until cheese
is melted and beef is done. Makes about 6 servings.
Tex-Mex Bake 99
Three Chiles Chili
2 Dried California (Anaheim) chiles
2 Dried New Mexico chiles
2 Chipotle chiles, dried or canned
12 oz. Beer
2 Teaspoon Vegetable oil
1 Medium onion, chopped
2 Large cloves garlic, minced
2 lbs. Beef chuck, well trimmed, chili grind
1 Cup Beef broth
1 Teaspoon Ground cumin
1 Teaspoon Paprika
1 Teaspoon Dried oregano
½ Teaspoon Sugar
1 Salt
Split the dried chiles in half and remove stems and seeds (if using canned
chipotle chiles, do not add them at this time). Put them in a saucepan with
the beer. Bring to a boil, reduce heat and simmer 30 minutes, stirring
occasionally to be sure all parts of the chiles are softening.
While chiles are simmering, heat 1 tablespoon of the oil in a skillet and
saut the onions 5 minutes, then add the garlic and saut 1 minute more.
Remove onions from the pan, heat the remaining tablespoon of oil, and cook
the beef, stirring frequently, until the beef is lightly browned. Put the
beef and onions in a large pot or Dutch oven with the beef broth. Bring to a
boil, reduce heat and simmer.
Put the chiles and cooking liquid in a blender or food processor. If using
canned chipotle chiles, remove the stems and add chipotles to the blender.
Puree until a thick red sauce forms. Push the sauce through a sieve to
remove the bits of skin, then add sauce to the simmering meat. Stir in
seasonings and sugar. Continue to simmer for at least 1 hour, until meat is
tender, adding beer, beef broth, or water if needed. Add salt, adjust
seasonings to taste.
Three Chiles Chili 100
Tortilla Soup
3 Teaspoon Olive oil
4 Corn tortillas, torn into spoon-sized pieces
5 Garlic cloves, minced
1 Large onion, pureed
3 Large, ripe tomatoes, peeled and pureed
¼ Cup Canned tomato puree
¼ Cup Fresh lime juice
1 Teaspoon Chili powder
1 Teaspoon Ground cumin
1 Teaspoon Canned chipotle chiles in adobo sauce
1/2 Cup Fresh cilantro leaves, chopped
8 Cup Chicken stock
Salt and Pepper, to taste
Garnishes:
1 Skinless, boneless chicken breast, cooked and chopped
1 Ripe Haas avocado, peeled, seeded and chopped
1 Cup Shredded cheddar cheese
3 Corn tortillas, cut into strips and fried crisp
The onion and tomato may be pureed together in your blender or food
processor.
Heat the olive oil in a large soup pot. Saut the tortilla pieces with the
garlic until tortillas soften. Add the pureed onion and tomato and bring to
a boil. Add the canned tomato puree, lime juice, chili powder, cumin,
chipotle chiles in adobo sauce, and chicken stock. Bring to a boil again,
then reduce heat, cover and simmer for 30 minutes.
Check seasonings, and add salt and pepper as desired.
Serve hot, and garnish each serving with cooked chicken breast, avocado,
cheddar cheese and crisp tortilla strips.
Tortilla Soup 101
Turkey Empanadas
1 Cup Cooked turkey, cubed
1-1/3 Cup Cheddar cheese, grated
4 oz. Canned green chiles, drained
1 Cup Whole wheat flour
¼ Cup Corn meal
2 Teaspoon Salt
1/3 Cup Butter
¼ Cup Cold water
1 Teaspoon Milk
4 Teaspoon Corn meal (for topping)
Preheat oven to 400 F.
Mix together the turkey, cheese and chilies; set aside.
In a separate bowl, mix together the flour, cornmeal and salt. Cut in the
butter until particles are the size of small peas (a pastry blender makes
this an easy job). Sprinkle with water and mix with pastry blender or fork
until pastry can be formed into a ball. Add a little more water, if
necessary. Divide dough into two equal portions. [ Pobierz całość w formacie PDF ]