28 Years ago when our family moved to Houston from Alabama, our family was treated to a true introduction to Texas!!!
Our friends, the Budds (formerly of Mississippi) entertained us with a Texas Brisket Dinner and a trip to a real Texas Rodeo!! Unfortunately, we have lost touch with the Budds, but we have not forgotten how special that meal was!! The Brisket Dinner they prepared for us has become a family favorite through the years!!! Hopefully, it will be yours!
BRISKET MARINADE (A 5 pound brisket will usually serve 6-8 folks)
Sprinkle brisket generously with unflavored Tenderizer. (I now use brown sugar because of the MSG in the Tenderizer)
2 Tablespoons of the following:
Garlic Powder
Onion Powder
Liquid Smoke
Lea and Perrin Worcestershire (lots of this)
2-3 Tablespoons of sugar
Turn and repeat on reverse side.
Marinate 8-12 hours or longer. Wrap in foil or covered dish.
The next day repeat covering with identical ingredients.
(The next day repetition is optional; I have found it is great without taking this extra step) Try it both ways, see which you like best!!
Bake in oven covered in foil for 8 hours (275 deg) or in foil on grill for 4-6 hours, opening foil during last hour.
Enjoy with Soppin Sauce!
Friday, September 5, 2008
Monday, September 1, 2008
Red Beans and Rice
Louisiana Red Beans and Rice is a family favorite. Traditionally, this was the dish prepared by early Cajuns on Monday while they did the family wash; we like it most any time!! It always has a better flavor if you serve it the day after you prepare it! Whichever method you choose, it is worth the effort!!
1 cup red beans, washed, drained and soaked in water overnight.
3 cups of water
1 clove of garlic, chopped
1 rib of celery, chopped
2 Tablespoons fresh parsley, chopped
l large bay leaf, broken
1 medium sweet onion, chopped.
1 can of Rotel Tomatoes (not drained)
Tabasco to taste
Directions:
Drain water from beans.
Cover beans in large stock pot and bring to boil. Simmer for 30 minutes. Pour off water and recover with fresh water. Some folks say that you eliminate the gassy "benefit" of the beans by bringing to boil and pouring off the first boil! The jury is still out! Bring to second boil and add 1 teaspoon salt, ham hock or sausage of your choice. Takes about 1/2 link to flavor.
Cook for 1-1/2 to 2 hours.
Add Roux at this point!
Roux: 2 Tablespoon flour
2 Tablespoons bacon drippings or oil of choice (not olive oil)
To prepare Roux:
Heat oil until it bubbles, add flour gradually, stirring continuously until caramel colored.
After adding roux, add parsley, onion, garlic, celery and bay leaf. Continue to cook over low heat for 1/2 to 1 hour. If beans become too dry, add about 1/2 cup of heated water.
Secret: 2 Tablespoons of sugar and 1/2 teaspooon Allspice improves the whole effect
Serve with Rice of your choice (Brown or White). Always have Tabasco on the table for those who want to "kick it up a notch".
1 cup red beans, washed, drained and soaked in water overnight.
3 cups of water
1 clove of garlic, chopped
1 rib of celery, chopped
2 Tablespoons fresh parsley, chopped
l large bay leaf, broken
1 medium sweet onion, chopped.
1 can of Rotel Tomatoes (not drained)
Tabasco to taste
Directions:
Drain water from beans.
Cover beans in large stock pot and bring to boil. Simmer for 30 minutes. Pour off water and recover with fresh water. Some folks say that you eliminate the gassy "benefit" of the beans by bringing to boil and pouring off the first boil! The jury is still out! Bring to second boil and add 1 teaspoon salt, ham hock or sausage of your choice. Takes about 1/2 link to flavor.
Cook for 1-1/2 to 2 hours.
Add Roux at this point!
Roux: 2 Tablespoon flour
2 Tablespoons bacon drippings or oil of choice (not olive oil)
To prepare Roux:
Heat oil until it bubbles, add flour gradually, stirring continuously until caramel colored.
After adding roux, add parsley, onion, garlic, celery and bay leaf. Continue to cook over low heat for 1/2 to 1 hour. If beans become too dry, add about 1/2 cup of heated water.
Secret: 2 Tablespoons of sugar and 1/2 teaspooon Allspice improves the whole effect
Serve with Rice of your choice (Brown or White). Always have Tabasco on the table for those who want to "kick it up a notch".
Jack-O-Lamb Tureen (Pumpkin Lamb or Beef Stew)
This wonderful recipe came to me as a result of a "Soup" sale at First United Methodist Church in Lewisville, Tx. Unfortunately, I do not remember the name of the man who created this tasty dish, but I give him all the credit for the idea of cooking and serving stew in a real Pumpkin!!
My family members are not lamb eaters, so the beef is a good substitute.
1 Medium Size Pumpkin
1-1/2 pounds lamb or stewing beef
5 carrots (chopped)
1 clove garlic
1-1/3 chopped sweet onion
2 bay leaves
1 can lentil soup
1 cup chicken broth
3 pinches mint (optional)
2 seedless jalapenos chopped
Directions:
Hollow out pumpkin taking care to not cut through to the outside. Combine stew ingredients and cook on stove for 30 minutes. Pour stew into pumpkin and cook in oven at 350 deg until pumpkin walls are soft!
Serve Pumpkin Stew with your favorite Cornbread Recipe or French Bread!!
Serves about 8 hungry folks!
Enjoy!
My family members are not lamb eaters, so the beef is a good substitute.
1 Medium Size Pumpkin
1-1/2 pounds lamb or stewing beef
5 carrots (chopped)
1 clove garlic
1-1/3 chopped sweet onion
2 bay leaves
1 can lentil soup
1 cup chicken broth
3 pinches mint (optional)
2 seedless jalapenos chopped
Directions:
Hollow out pumpkin taking care to not cut through to the outside. Combine stew ingredients and cook on stove for 30 minutes. Pour stew into pumpkin and cook in oven at 350 deg until pumpkin walls are soft!
Serve Pumpkin Stew with your favorite Cornbread Recipe or French Bread!!
Serves about 8 hungry folks!
Enjoy!
Friday, August 29, 2008
Flop Cake
This recipe came to me from a lovely lady named Peggy Hembree from Denton, Tx. I just love the name of the recipe; how many times have I made flops!!! Am sure you can relate! The good news is this Flop Cake is a Winner in every way!! Thank you Peggy for giving me this recipe!!
Flop Cake
1 cup Sugar
1 #2 can crushed pineapple
2 t. soda
2 cups plain flour
l/2 teaspoon vanilla
Mix well and bake in greased and floured 11" x 13" pan at least 30 minutes at 350 degrees until golden brown. (Oven times may vary, so be careful!)
Topping:
1 cup sugar
1 T plain flour
2/3 cup canned milk
1/2 cup oleo
1/4 teaspoon vanilla.
Boil above ingredients, then add 1 cup flaked coconut.
Pour over cooled cake
Enjoy!!
To
Flop Cake
1 cup Sugar
1 #2 can crushed pineapple
2 t. soda
2 cups plain flour
l/2 teaspoon vanilla
Mix well and bake in greased and floured 11" x 13" pan at least 30 minutes at 350 degrees until golden brown. (Oven times may vary, so be careful!)
Topping:
1 cup sugar
1 T plain flour
2/3 cup canned milk
1/2 cup oleo
1/4 teaspoon vanilla.
Boil above ingredients, then add 1 cup flaked coconut.
Pour over cooled cake
Enjoy!!
To
MawMaw's EZ Cornbread Dressing
My mother's cornbread dressing may be the most famous recipe she created. As the years went by, and she joined the "shortcut" way of cooking, she came up with the following recipe. I must admit I prefer the cooking of the "bird" and using the broth from the bird for my dressing; however, if you are looking for a tasty, quick version of Southern Cornbread Dressing, this recipe can not be beat!!!!
2-5 oz cans boned chicken
1-14 oz can low sodium chicken broth
3 T Canola Oil
3 or 4 stalks of celery, diced
l/2 bell pepper, diced
l large onion or l/2 cup green onion, diced (I use both)
8 " square of Corn Bread (She used Jiffy Mix)
2 large eggs
Salt and Pepper to taste
. Make Corn Bread according to instructions on Jiffy Mix Box
. Saute celery, onion, bell pepper in oil, just til softened.
. Crumble cornbread in large bowl. Pour 3/4 can broth over. Add vegetables. Combine and season to taste.
DO NOT STIR TOO MUCH said my Mom!!!
Pour in 10 inch iron skillet and bake in 350 degree oven until firm to touch. Depending on your oven it will take about 45 minutes.
2-5 oz cans boned chicken
1-14 oz can low sodium chicken broth
3 T Canola Oil
3 or 4 stalks of celery, diced
l/2 bell pepper, diced
l large onion or l/2 cup green onion, diced (I use both)
8 " square of Corn Bread (She used Jiffy Mix)
2 large eggs
Salt and Pepper to taste
. Make Corn Bread according to instructions on Jiffy Mix Box
. Saute celery, onion, bell pepper in oil, just til softened.
. Crumble cornbread in large bowl. Pour 3/4 can broth over. Add vegetables. Combine and season to taste.
DO NOT STIR TOO MUCH said my Mom!!!
Pour in 10 inch iron skillet and bake in 350 degree oven until firm to touch. Depending on your oven it will take about 45 minutes.
Friday, August 8, 2008
Houseboat Chicken
The original recipe was given to me by a friend in Dallas, Tx. It was a favorite recipe of her mothers. I have tweaked the recipe a tad so I could use it in the ole reliable crock pot!! This was one our most requested recipes when we lived on our houseboat. So easy and so very good!
8 whole bay leaves
1/2 cup of whole peppercorns
l/4 cup soy sauce
l/4 cup white vinegar
3/4 cup whole or skim milk.
A dash or so of Tabasco.
2 pounds of skinned chicken legs
Place the whole bay leaves in the bottom of the crock pot. On top of bay leaves sprinkle the whole peppercorns.
Place skinned chicken legs over the bay leaves and peppercorns.
Combine soy sauce, 1/4 cup white vinegar, 3/4 cup milk and Tabasco. Pour this mixture over the chicken legs.
Cover crock pot, turn to low and cook for 6 hours.
I like to serve it with brown rice.
Any resemblance between this recipe and the original is purely coincidental!!
Enjoy!
8 whole bay leaves
1/2 cup of whole peppercorns
l/4 cup soy sauce
l/4 cup white vinegar
3/4 cup whole or skim milk.
A dash or so of Tabasco.
2 pounds of skinned chicken legs
Place the whole bay leaves in the bottom of the crock pot. On top of bay leaves sprinkle the whole peppercorns.
Place skinned chicken legs over the bay leaves and peppercorns.
Combine soy sauce, 1/4 cup white vinegar, 3/4 cup milk and Tabasco. Pour this mixture over the chicken legs.
Cover crock pot, turn to low and cook for 6 hours.
I like to serve it with brown rice.
Any resemblance between this recipe and the original is purely coincidental!!
Enjoy!
Super Bowl Corn Beef Spread
This is a sure winner at any tail gate party!! The men and ladies love it!!!
1 - 12oz. can corned beef
3 cups mashed potatoes (use package directions)
1 cup sour cream (lite is o.k.)
3 T chopped fresh parsley (not dried parsley)
1/4 cup chopped, sweet pickles
1/2 tsp. dill weed (opt.)
3 T finely chopped onions (green or white)
3 T diced celery
1/2 tsp. salt
1/4 tsp. pepper
Salt and Lemon Pepper to taste
Crumble corn beef, combine with mashed potatoes, add sour cream and remaining ingredients.
Serve with wheat crackers or serve as salad.
1 - 12oz. can corned beef
3 cups mashed potatoes (use package directions)
1 cup sour cream (lite is o.k.)
3 T chopped fresh parsley (not dried parsley)
1/4 cup chopped, sweet pickles
1/2 tsp. dill weed (opt.)
3 T finely chopped onions (green or white)
3 T diced celery
1/2 tsp. salt
1/4 tsp. pepper
Salt and Lemon Pepper to taste
Crumble corn beef, combine with mashed potatoes, add sour cream and remaining ingredients.
Serve with wheat crackers or serve as salad.
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