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We will talk about, and tout, Bar None Barbecue and Bar None Barbecue Sauce, Bar BQ Barbecue, Black Hat Chili, Allen's Biscuits, Chuck Wagon Stew, Jake's Beans and Cornbread and other labeled and unlabeled items.

But remember, what we are talking about is:

"The Best There Is, Bar None."

Barbqr's progress

These are typical Texas recipes. They are not meant to be representative of all Texas cooking and there is no recipe for barbecued brisket or any other barbecue.

East Texas has a lot of Louisiana and Southern influence and South Texas has a lot of Mexican influence. Central Texas has these and the German, Czech and Polish influence. There is Mexican food and Tex-Mex, not to be confused. Tex-Mex is not imitation Mexican food: it is a class all of it's own. It uses a lot of the same ingredients as Mexican food, but there the similarity ends.

I am in the center of the barbecue, sausage, Tex-Mex and salsa country and close enough to have the influence of Cajun and Southern cooking. Our "country cooking" is a combination of Southern and cowboy.



1 tablespoon dry mustard
4 cloves minced garlic
1 tablespoon ground chili pepper
2 teaspoons liquid hot pepper sauce
½ cup Worcestershire sauce
¼ cup each cider vinegar and vegetable oil
2 cups beef, chicken or vegetable broth

Prepare basting sauce at least 24 hours in advance; mix ingredients thoroughly and refrigerate. Use as a marinade to grill your favorite meats or vegetables

Yield: 6 servings


6 tablespoons salt
6 tablespoons sugar
2 1/2 tablespoons black pepper
2 tablespoons MSG
1 tablespoon dry lemon powder
1 tablespoon paprika

Combine all ingredients and store in an airtight container.


3 tb Salt
3 tb Dry mustard
2 tb Garlic powder
2 tb Chili powder
3 tb Paprika
2 tb Hot pepper sauce (Tabasco)
1 qt Worcestershire sauce
1 pt Vinegar
4 qt Beef bone stock
1 pt Vegetable oil
3 tb Msg (optional)

To make bone stock, cut stout beef bones and boil them. Add all the other ingredients to bone stock and let stand overnight in the refrigerator before using.

Use this mop to rub over meats or to baste them while cooking. The flavor will change and improve during use, for you are constantly transferring smoke and grease from the meats back to the mop concoction. Keep leftover mop refrigerated.


1 cup tomato ketchup
1/2 cup cider vinegar
1 teaspoon sugar
1 teaspoon chili powder
1/8 teaspoon salt
1 1/2 cups water
3 stalks celery; chopped
3 bay leaves
1 clove garlic
2 tablespoons chopped onion
4 tablespoons butter
4 tablespoons worcestershire sauce
1 teaspoon paprika
1 dash black pepper

Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from the heat and strain.

NOTES : This is the secret of the ages I am giving you here, and I would not be surprised if wars have been fought over less. Use this as a plate or tablesauce with beef, chicken, pork or almost anything else. Don't cook things in it.


3 pounds fresh cabbage
2 large dill pickles; chopped
1/2 cup mayonnaise
1/2 cup sugar
1 teaspoon salt

Shred the cabbage and add all the other ingredients. Mix well and let stand a while before serving so that the flavors blend.


5 pounds potatoes
1 cup mayonnaise
1/2 cup green peppers -- chopped
1/2 cup green onions -- chopped
1/3 cup pimientos -- chopped
1/3 cup sour pickle relish
1/2 cup sugar
1/2 cup prepared mustard

Peel and boil the potatoes. Cool and cut the potatoes. Add the other ingredients and mix thoroughly.


Combine the following:

1 c. strong coffee
1 c. worcestershire
1 c. catsup
1/2 c. vinegar
1/2 c. brown sugar
1/2 t. chile powder (chipotle)
2 c. chopped onion
6 cloves garlic, crushed
2 t. salt

Simmer for 25 minutes.


3 pounds round steak
1/4 cup flour
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup shortening
1/2 cup water
1 tablespoon Worcestershire Sauce

Cut steak into serving-size pieces; trim away excess fat and pound to tenderize. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for about 1 hour or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravy over meat and serve. Serves 8.


4 Tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself .
1 Egg
¼ C Milk
All-purpose flour
Cooking oil or melted Crisco
½ t Salt
¼ t Ground black pepper
¼ t Paprika (optional)
¼ t White pepper (optional)

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.

Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. Set cutlets aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.


After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in ¾ cup milk and ¾ cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.


2 C Yellow corn meal
1-1/2 t Baking powder
1/2 t Baking soda
1 t Salt
1 Egg, lightly beaten
1½ C Buttermilk
2 T Melted shortening or vegetable oil

Preheat oven to 450°F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet (cast iron is best) or pan, muffin tins or corn stick molds. Bake about 15 minutes for muffins or corn sticks, and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides. Makes approximately 12 muffins, corn sticks or pieces.


2 c All-purpose flour
1/2 ts Soda
3/4 ts Salt
2 ts Baking powder
1/2 c Shortening
1 1/2 c Buttermilk

Preheat oven to 450. Mix flour, soda, salt, and baking powder. Cut in shortening with a pastry blender. Add buttermilk and mix quickly until dough forms a ball. Turn out on a floured surface and knead a few times. Pat or roll out to a 1/2-inch thickness; then cut with a floured biscuit cutter. Bake approximately 12 mintes on an ungreased baking sheet. Yield: approx. 15 biscuits

MILK GRAVY: Save 4 tablespoons of pan drippings or butter(salt pork grease is best) and place over low heat. Stir in 4 tbs. of flour and continue stirring until smooth and bubbly. Add 2 cups milk and stir until thickened. Salt and pepper to taste and serve piping hot.


4 med. green tomatoes, sliced (1/4-1/2" thick)*
1/2 cup flour
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1 large egg, beaten
1/4 cup cornmeal or fine dry bread crumbs
1/2 cup margarine, vegetable oil, or bacon drippings

If tomatoes are quite juicy, see Note below.

In a pie plate, stir flour, seasoned salt, and pepper. In a second pie plate, place egg. In a third pie plate, place cornmeal. Dredge both sides of tomato slices in seasoned flour, dip into egg, and then dip into cornmeal.

Melt 2 tablespoons of the margarine in a non-stick skillet over medium heat. Fry tomatoes about 2 minutes on each side or until golden brown, adding margarine as needed. Wipe excess crumbs from skillet with a paper towel as needed between batches. Keep single layers of sauteed tomatoes warm in a 250° oven until ready to serve. Serves 4.

*Firm red tomatoes can also be used.

NOTE: If the tomatoes are quite juicy, you may wish to omit the egg. Just coat with seasoned flour, then cornmeal before sautéeing.


2 cups fresh tomatoes, chopped
1 (15-oz) can black-eyed peas, drained
1 sweet onion, chopped
1 clove garlic, minced
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 cup fresh cilantro, chopped
salt and pepper to taste

Combine all ingredients in a large bowl and chill for several hours before serving with tortilla chips.


2 lbs chili-grind beef
1 can tomato sauce (8 ounces)
2 cups water
2 teaspoons paprika
2 teaspoons cumin
1 tablespoon dried onion flakes
1/4 teaspoon garlic salt
1/2 cup chili powder
1 teaspoon ground red pepper
2 tablespoons masa harina flour
1/4 cup hot water

1. Brown beef in a Dutch oven; drain.
2. Add tomato sauce, 2 cups water, paprika, cumin, onion flakes,
garlic salt, chili powder, and ground red pepper.
3. Cover and simmer for 30 minutes, stirring occasionally.
4. Dissolve 2 tablespoons masa into 1/4 cup hot water to make a
thick, but flowable mixture.
5. Add masa mixture to chili.
6. Cover and simmer another 15-20 minutes.


5 pounds coarsely ground chuck beef
5 tablespoons comino seeds (cumin)
5 large onions, chopped
10 cloves garlic, crushed
10 New Mexican red chile pods
6 cups water
Oregano, to taste (optional)
Salt and pepper to taste

In a large skillet, brown the beef. Once the meat is done, place the beef and its juice in a medium-sized stew pot. Add the comino seeds, chopped onions and garlic to the chili. In a medium pot, place the water to boil, adding the red chile pods once the water is bubbly. Boil for 10 minutes, or until the pods are very soft. Remove the soft pods and puree in a blender. Add the pureed pods, oregano, salt and pepper to the stew pot, stirring the mixture well. Cook the chili from 3 to 4 hours over medium heat, adding water and stirring as necessary.

Yield: 10 servings

Heat Scale: Medium


Catfish (Channel cat) that are about a pound or pound and a half should be fried whole. They can either be pan fried or deep fried. Over a pound and a half would be better filleted and deep fried. I prefer just coating in seasoned cornmeal, but you can use one of the following, also.


1 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
1/4 teaspoon onion powder

Clean and dry fish, mix all ingredients. Roll fish in mixture.


1 can beer
1 cup cracker crumbs, rolled fine
1 cup corn flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon celery salt
1 tablespoon paprika

Mix the salt and pepper with the beer. Drench the fish in the beer and then dredge the fish in the dry mix. Set up a cast iron pot on top of a butane stove outside. Fill pot 2/3 full of peanut oil. Heat the oil to 350 F. Drop in the fish. When they float to the top, they're done. When you're finished with the fish, throw in some dry french fries and you will have some of the best corn meal coated french fries you ever tasted.


These are almost a necessity with fried catfish.

3/4 cup yellow corn meal
3/4 cup self-rising flour
1/3 cup milk
1 tap. Salt
1 tap. Baking soda
1 egg
1 small chopped onion

Mix cornmeal, flour, sugar, salt, and soda. Beat egg. Add milk then add to dry mixture. Stir in onion. Batter should be stiff. If batter is too dry, add milk or if too liquid, add flour. Drop by small spoonfuls into deep hot oil (370-380 degrees) Dip spoon in oil each time to ease dropping. This makes about 30 hush puppies.


2 pounds of pork (one-third fat, two-thirds lean), ground and
2 teaspoons salt
2 teaspoons coarsely ground fresh black pepper
2 cloves garlic, smashed
½ teaspoon rubbed sage
½ teaspoon red pepper flakes


1/2 cup margarine
3/4 cups all purpose flour
pinch of salt
2 cups sliced peaches
2 cups sugar ( divided )
2 tsp. baking powder
3/4 cup milk

Melt butter in a 2 quart baking dish. Combine 1 cup sugar, flour, baking powder, and salt. Add milk, and stir until mixed. Pour batter over butter in baking dish, but do not stir. Combine peaches, and remaining sugar, and spoon over batter, but do not stir. Bake at 350 degrees for 1 hour.


1/2 cup melted butter
1 cup light brown sugar
1 cup light corn syrup
3 eggs, slightly beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
1-1/3 cups pecan halves
Unbaked pie shell

Preheat oven to 450°F.

Mix together the butter, eggs, brown sugar, corn syrup, salt and vanilla. Whisk until smooth. Blend in pecans. Pour into pie shell. Bake 10 minutes at 450°F; then lower heat to 350°F and bake an additional 40 to 45 minutes.


3 large eggs
1 1/2 cup sugar
1 Tablespoon vinegar
1/2 cup melted margarine
1 tablespoon pure vanilla extract
1-8 inch unbaked pie crust

Break eggs into mixing bowl. Beat lightly with fork. Add sugar and vinegar and stir to mix well. Add melted (cooled) margarine and vanilla extract. Stir to mix well. Turn into unbaked 8 inch pieshell. Bake in 350°F (175°C) oven for about 60-65 minutes. Place on rack to cool.


3 C Sugar
6 T Flour
6 Eggs
1 C Buttermilk
2 Sticks of butter, melted
2 t Vanilla extract
2 Unbaked pie shells

Preheat oven to 400°F.

Combine all ingredients in large bowl. Mix well. Pour into 2 unbaked pie shells. Bake 10 minutes at 400°F. Reduce heat to 350°F and bake for 45 minutes. Makes 2 pies. This is a great, old-fashioned pie. Don't be put off by the buttermilk.


5 eggs 3/4 cup sugar
1/2 tsp cinnamon 1/2 tsp allspice
2 cups cane syrup 1 stick margarine or butter
1 tbsp flour 1 unbaked pie shell 9 inches

In a medium pan, melt the butter/margarine. In a medium bowl, mix the butter sugar and eggs.

Add to the mixture the syrup, flour and spices. Beat until smooth.

Pour into an unbaked pie shell. Bake at 350 degrees for 1 hour until the crust is brown and the mixture thickens.


1 (9 inch) pie shell
1/2 cup butter, softened
2 cups white sugar
3 eggs
3 lemons, juiced
1/4 cup all-purpose flour

Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl cream together butter and sugar until smooth and fluffy. Mix in eggs, then add lemon juice and flour. Stir until all ingredients are thoroughly combined. Pour mixture into pie shell.

Bake in preheated oven for 35 to 40 minutes, or until filling is set and brown


1 cup Sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (whole or 2%)
1 teaspoon vanilla extract
1 tablespoon butter (not margarine)
4 egg yolks (large eggs or better)
box of Vanilla wafers
4-5 ripe bananas


4 egg whites, at room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Preheat oven to 375°F.

Line the bottom of a 9" x 9" baking dish with a layer of vanilla wafers. Peel the bananas and slice into 3/8-inch rounds. Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.

Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.

In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Remove from heat.

Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer; line those banana slices up edge-to-edge. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven.

The size and shape of the baking dish are important. This recipe makes 6 or 8 servings. Any leftovers should be covered and refrigerated.

From Shirley Rooney, whose Burnt Biscuit Bakery in Marathon is legendary in West Texas



1 pound dried apricots (preferably California apricots)
4 cups water
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves


2 1/2 cups flour
1/2 teaspoon salt
2 tablespoons sugar (optional)
3/4 cup shortening
6 or 7 tablespoons cold water

Prepare the filling by covering the dried apricots with water in a saucepan and cooking slowly, simmering about 1 hour, until soft. Mash well with a potato masher and add the sugar, cinnamon and cloves. Set aside to cool.

Prepare the pastry by sifting together the flour, salt and sugar. Cut in the shortening with a pastry blender or two knives. Combine lightly until this mixture resembles cornmeal or tiny peas. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork using only enough water so that the pastry will hold together when pressed gently into a ball.

Roll out dough to 1/8 inch to 1/4 inch in thickness. Using the open end of a coffee can, cut the dough into rounds and place about 3 to 4 tablespoons of the filling on one half of the round. Moisten edges of dough with water, and pull the uncovered half of the round over the filling and press together to seal. Use fork tines or your fingers to crimp edges of the dough. (Note: Use a 6-inch mold or cutter with a scalloped edge if you have one.)

You can place the pies on a lightly greased baking sheet and bake at 400 degrees for about 30 minutes or until the crust is golden brown, or you can deep-fry them in a skillet with oil heated to 350 degrees.

Makes 4 to 6 pies.


This old-fashioned candy easily rivals fudge. Everyone knows what fudge is, but comparatively few know date loaf. Make it once, and it will become a tradition in your family.

2 cups sugar
1 cup whole milk
2 tablespoons butter
1-1/2 cups chopped dates
1 cup chopped pecans

Combine the sugar, milk and butter in a heavy saucepan. Stirring occasionally, cook over medium heat to soft ball stage (238°F on candy thermometer).

Stir the dates and pecans into the syrup and continue cooking until dates are dissolved and mixture reaches firm ball stage (248°F on candy thermometer). Remove from heat and allow to cool.

Pour mixture out onto clean, damp dishtowels or tea towels and shape into 2-inch diameter rolls. Chill until firm. Slice in half-inch slices

From Texas Cooking Online

Barbqr's note: The roll will probably be very sticky, even after it is cool. Leave it out on the counter, rolled up, for a day or so. It will "sugar" (for want of a better word) and slice easily. I would slice it in about 1/4" slices; it's very rich.




6 corn tortillas
Olive oil
3 tbs Black pepper
1/3 cup lime juice
1 lime
1 tbs Salt
1/2 cup chopped Cilantro (coriander)
1/2 cup chopped onion
1 tbs Lea & Perrins Worcestershire sauce
Hot sauce of your taste
3/4 lb "Carne asada" beef, fajita beef strips, or any other thin cut of beef in strips


If necessary, cut the meat in small (bite size) strips
Chop the onion and cilantro
Cut the lime in small pieces
Put the chopped onion and cilantro in a serving dish, along with the lime strips


Set frying pan on mid-high heat
Add 5 tbs olive oil to frying pan
Add the meat
Add the salt and black pepper, stirring
Add the lime juice and Worcestershire sauce

Stir the meat every minute for 5 minutes, allowing it to boil in its own juice as well as the oil and lime juice. Turn the heat to low and heat the tortillas

Serve the meat in a plate, next to hot tortillas. Each person takes a hot tortilla and adds meat to it, topping the meat with some chopped onion, cilantro, salsa and a few drops of lime juice.


3 pounds boneless pork shoulder
8 dried red chiles, seeded and crushed
1/2 cup vegetable oil
1 1/4 cups pineapple juice
4 cloves garlic, peeled
1 tablespoon chicken bouillon granules
1 1/2 cups white vinegar
1/2 teaspoon oregano
Salt and pepper to taste
2 cups pineapple cubes
2 dozen fresh corn or flour tortillas
1 white or red onion, chopped
1 bunch fresh cilantro, chopped

Blend until smooth the chiles, oil, pineapple juice, garlic, vinegar, oregano and salt and pepper in blender. Simmer in saucepan 15 minutes. Marinate pork in mixture 4 to 12 hours, refrigerated. Discard marinade.

Roast pork, covered, with pineapple cubes for 2 hours at 350 degrees F. Cool slightly and shred pork; serve with onion and cilantro in tortillas. Roll tightly. Serves 12.


2 dozen corn tortillas
1 flank steak
Guacamole or:
2 ripe avocados
1 small can of Mountain Pass taco sauce, or several tbsp. of
Pace Chunky Salsa (your call on heat).
Sour cream
Oil or shortening.

Slice onion and cover bottom of skillet with onion slices; add whole flank steak; salt and pepper. Add water to cover steak and put lid on skillet. Cook on medium heat until water is gone. Remove steak to plate to cool; when cool enough to handle, shred steak finely. Heat 1/2 " oil or shortening in skillet. Put some shredded flank steak in the middle of a tortilla and roll it up. Using tongs, put rolled tortilla in hot grease and brown very lightly; you do not want the tortilla to get crisp. Place the tortilla on platter lined with paper towels to drain and repeat with remaining tortillas.

Prepare guacamole,using the following recipe, the "shortcut" recipe with avacados and taco or Pace sauce or your favorite. Carefully unroll a tortilla and add guacamole and sour cream. Roll back up and enjoy.

Note from Jess: I can make myself sick on these.


8 ripe Avocados
3 large Tomatoes
1/2 medium White Onion
1 teaspoon Lime Juice
4 Jalapeno Peppers in vinegar
1 teaspoon juice from pepper jar

Chop tomatoes, onion, and peppers. Mix together and refrigerate. An hour to half hour before serving the salad, peel and mash the avocado meat. Add lime juice to prevent darkening, then add tomato mixture.


2 large Avocados -- , ripe
1 large Tomato -- , ripe, diced
2 Tablespoons Onion -- , chopped fine
1 teaspoon Lemon juice -- , fresh

Peeled avocados, remove pits (big seeds), and mash with a fork to a paste. Add diced tomato and onion, and stir in. Add lemon juice to taste. Serve on lettuce.

NOTES : You can add a litte Pace Medium Picante Sauce, and/or green chilies if desired.

Put the avocado pits into the guacamole to keep it from turning brown. Also cover with Glad Wrap (placed onto the surface of the guacamole). Refrigerate until served.

NOTE from Jess: I use lime juice in the salad and no pits or whatever. Just cover it; I have kept it for two days without any color change.

REFRITOS (Refried Beans)

Leftover cooked pinto beans (frijoles)with bean broth
1/4 cup lard or bacon grease (no substitutes)
1 small onion chopped
1 clove garlic, finely chopped
1 chipotle or other chile, finely chopped (optional)

Add whatever serving size of pinto beans you’re going to need to a medium-sized bowl.

Use a potato masher and mash the beans and bean broth together, stir and mash again until all the beans and bean broth are mashed to your satisfaction. Set aside.

Choose a skillet large enough to accommodate your beans.

Add the bacon grease or lard to the skillet and add the chopped onion, garlic and chile, if used. Cook over medium heat, lightly browning the onion.

Add the mashed beans to the skillet and blend the beans into the chopped onion mixture.

Stir and blend while cooking. Cook until hot, thick and pasty.


1/4 cup vegetable broth
1 teaspoon olive oil
1 cup chopped onion
1/2 cup seeded, chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups husked, chopped tomatillos
1 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 jalapeño seeded, chopped
1 tablespoon vinegar
1 tablespoon lime juice

Heat broth and olive oil together in a large, heavy skillet over medium-high heat. Add onions, green bell pepper and garlic; sauté until soft but not brown, stirring often, 5 to 7 minutes. Add tomatillos and cumin; sauté for 10 minutes. Add cilantro, jalapeño and vinegar; cook for 3 more minutes. Remove from heat and stir in lime juice. Chill before serving.


Salsa Ranchera comes to the table, not for pre-meal dipping, but for saucing cooked dishes. Like a chunky ketchup, akin to bottled tomato-chili relishes.

1 T. olive or peanut oil
4 medium tomatoes, peeled and seeded, finely chopped,
juices reserved (1 pound)
1 small onion, finely chopped
1 garlic clove, finely chopped
2 jalapeno chilies, stemmed and finely chopped
1/2 tsp. dried oregano
1/4 tsp. salt

Heat the oil in a heavy skillet over medium-high heat. Add all the ingredients and cook over medium heat, stirring occasionally, until the tomatoes and onions are soft, about 15 minutes. Use right away or cover and refrigerate for up to 10 days. Makes 2 cups.


Recipe By : Patricia Wriedt - Mexico City

8 Green Tomatillos
1/2 large Onion
Fresh Green chiles serranos -- quantity as you want
1 clove garlic
Salt and pepper
10 Leaves of Cilantro -- optional

Peel the green tomatillos if they still have the dry skin. In a boiling water cook the tomatillos and chiles serranos for 1 or 2 min.

Ground all the ingredients. You can use this fresh salsa for tacos or quesadillas or if you want you can cook it: In a sauce pan add a little amount of vegetable oil and when it will be warm add the "salsa", cook 20 min or more.

Now you can prepare "chilaquiles" or eggs.


Recipe By : Patricia Wriedt - Mexico City

5 Red tomatoes fresh
1/2 large Onions
Fresh green chiles serranos -- quantity you want
1 clove garlic
Salt and pepper

In a boiling water cook one or two minutes the red tomatoes and chiles, peel the tomatoes skin, then ground with other ingredients.

You can eat fresh for use with tacos or quesadillas.

Or cook: In a sauce pan add a little amount of vegetable oil, when will be warm, add the salsa and cook 10 min aprox.


1 cup white long grain rice
1 1/2 cups hot water

Soak rice in the hot water for about half an hour, drain and let dry for at least an hour,

4 Tbs lard (shortening)
1/2 tsp cumin
1/4 green pepper, chopped fine
1 clove garlic, chopped fine
1 1/2 TBS chopped onion
1 tsp salt
1 large tomato, peeled, seeded and chopped medium
2 1/2 cups hot chicken stock

Heat the shortening, add the rice and fry on high until rice begins to brown.

Turn heat down and add all the rest of ingredients except the stock.

Stir until the liquid has all evaporated, then add half the stock and cook for about 15 minutes, check for liquid, add balance of stock.

Cover and cook for another 10-15 minutes.

Remove from heat, let sit for another 5 minutes, remove lid and fluff.


Serves 4

1 1/2 lbs. pork shoulder
1/2 onion stuck with 2 cloves
2 cloves garlic, peeled
5 peppercorns
1/2 tsp. whole cumin seed
oregano, pinch
1 onion, chopped
2 cloves garlic, chopped
2 Tbl. oil
1/2 tsp. black pepper
1/2 tsp. ground cumin
1/2 tsp. cloves
1/2 tsp. cayenne
4 cups canned white hominy, drained and rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 cup canned chopped green chilies
Salt to taste
2 whole jalapenos, canned or fresh, chopped (optional)

Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic,Posole peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.

Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.

This is a delicious recipe and well worth the effort to make.



4 (6-inch) tortillas
2 T. olive oil
3/4 c. coarsely chopped onion
1/2 c. coarsely chopped green bell pepper
1 garlic clove, minced
1 c. seeded, chopped tomato
1 T. minced jalapeno
4 tsp. chile powder
1/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
8 eggs

Preheat an oven to 200 degrees F. Wrap the tortillas in aluminum foil and place in the oven to warm. Also place 4 ovenproof plates in the oven. In a skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion, bell pepper, and garlic. Sauté until tender, about 4 minutes. Add the tomato, jalapeno, chile powder, cumin, salt, pepper, and 1/4 cup water. Stir well and continue to cook over medium heat for about 5 minutes. Remove the sauce from the heat and keep warm. In a large skillet, heat the remaining tablespoon of olive oil, over medium heat and fry the eggs. Meanwhile, remove the tortillas from the oven, take them out of the foil, and put one warmed tortilla on each of the warmed plates. Place 2 fried eggs on each tortilla, then spoon about one-fourth of the ranchero sauce over the eggs. Serve immediately. Serves 4.


1 TBS Lard or Shortening
1 lb Ground beef (ground round)
3 TBS Flour
1 8oz can Tomato sauce
2 TBS Chili powder (Gebhardts is best)
Salt -- to taste
3/4 tsp Garlic powder
12 Corn Tortillas
1 lb longhorn Cheese coarsely grated
1 lg Onion, chopped fine

Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick.

Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart.

Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchilidas in a row with sides touching.

When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 degrees F until the cheese is melted. Serve immediately. Serving Size: 8


4 dried red New Mexico chiles
8 dried red ancho chiles
1 pound ground beef
4 cups beef stock
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons bacon drippings (optional)
2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1 tablespoon Masa Harina®

Preheat the oven to 300 degrees F. Break off the stems of the chile pods and discard the seeds. Place the pods in a single layer on a baking sheet and roast them for about 5 minutes. Watch the pods closely so that they do not scorch. Break each chile into several pieces. In a blender, purée the pods with the stock. You should be able to see tiny pieces of chile pulp, but they should be bound in a smooth, thick liquid. Set the purée aside.

In a medium saucepan, brown the meat with the onion and garlic. Drain the grease. Add bacon drippings, if desired, and return the pan to the heat. When the bacon drippings have melted, add the cumin, oregano, salt and puréed chiles or chili powder and beef stock. Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly.

In a small bowl, mix the Masa Harina® with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy. Simmer the gravy for an additional 10 minutes.

Serve with Tex-Mex enchiladas, tamales or other dishes.


2 Pounds Beef Skirt Steak
1/2 Onion -- halved, slice thin
2 Teaspoons Ground Cumin
2 Teaspoons Powdered Red Chiles
3 Jalapenos -- (pickled) chopped
2 Cloves Garlic -- chopped
1/4 Cup Lime Juice
2 Tablespoons Jalapeno Pickling Liquid -- * see note
1 Tablespoon Corn Oil

*This is the liquid used to pickle and flavor the jalapenos. It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapenos dry.

Place half of the onions in the bottom of a nonreactive dish.

Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat.

Put the skirt steak into the dish, on top of the onions. Pour the lime juice and the jalapeno liquid over all areas to coat. Sprinkle the remaining onions on top of the meat. Cover and refrigerate at least 1 hour, but preferably overnight, turning once.

Preheat the grill until hot. Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare.

Brush or spoon the oil onto the meat surfaces. Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink. Remove the meat to a cutting board. Let sit 5 minutes before slicing to rest.

Slice the meat into thin strips that can be easily rolled into tortillas.

Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.

NOTE: Fajitas are pure Tex-Mex food. They originated along the Rio Grande River on the Texas-Mexico border and were eaten by cattle wranglers or vaqueros.


4 eggs
1 tablespoon water
1 tablespoon salsa
1 tablespoon bacon drippings or vegetable oil
1/4 cup chopped green or red bell pepper
1/4 cup chopped onion
1/2 to 1 fresh jalapeño, minced
12 to 16 tostada chips, broken
1/2 cup grated Cheddar or Monterey jack cheese
2 teaspoons minced cilantro (optional)

Beat eggs lightly with water and salsa. Set aside.

In a cast iron skillet warm bacon drippings over medium heat. Add bell pepper, onion and jalapeño, sautéing them until limp. Pour in eggs and stir them up from the bottom of the skillet as they cook. About a minute before the eggs are done, add the chips, stirring them in well. Remove the eggs from the heat, and stir in the cheese, reserving a little to scatter over the top. Sprinkle the cilantro over the eggs, if you like.

Serve the migas immediately with warm flour tortillas and more salsa or picanté sauce.

Migas may also be cooked by scrambling eggs, then warming the eggs and chips in warm ranchero sauce.


3 large tomatoes, peeled, cored, and chopped
1 clove garlic, minced
4 green onions, thinly sliced
2 tablespoons diced purple onion
2 to 3 jalapeno or serrano chile peppers, seeded and finely chopped
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
2 tablespoons lime juice

Combine all ingredients and stir well. Store in refrigerator for use within a day or two, or pureé in blender and freeze for up to 2 weeks. Serve with grilled chicken or fish, or along with burritos, fajitas, tacos, or other Mexican style meals.


6 medium Tomatoes diced
1 medium Onion diced
1/4 cup fresh Cilantro chopped.
2 to 4 Fresh serrano or jalapeño chiles, seeded and minced
garlic powder - just a pinch
Salt to taste

Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes.


4 ripe plum tomatoes, seeded, finely chopped (about 1 pound)
1 small white onion, finely chopped
1/4 cup fresh cilantro leaves, chopped
4 fresh jalapeños, seeded, finely chopped
1 tablespoon fresh lime juice
salt to taste

Mix tomatoes, onion, cilantro, jalapeños and lime juice. Add salt to taste. Cover and refrigerate for at least 1 hour, and serve the same day made. Makes 2 to 2-1/2 cups.

Note: This is classic, "unadulterated" pico de gallo. Be sure that all vegetables are very finely chopped.


4 large ripe tomatoes, finely chopped
4 TBS chopped fresh cilantro
1 med white onion, finely chopped
1 1/2 teaspoons packed brown sugar
2 green onions, finely chopped
4 - 6 cloves garlic, finely minced
1/2 tsp salt, or to taste
4 - 6 pickled jalapeno peppers, chopped
Freshly ground pepper to taste
Juice of 1 small lime (about 2 TBS)

Combine all ingredients in glass bowl. Cover and refrigerate until ready to use. Will keep for up to a week in the refrigerator.

Serve as an appetizer with tortilla chips, or as a condiment for various foods such as tacos, burritos, omelets, anything that sounds good to you!


Chile con queso is the traditional cheese dip of Texas. Great chile con queso is easy to make, and nothing like what you find at the ballpark or movie theater.

1 tablespoon olive oil
1 cup finely chopped white onion
2 cloves garlic, minced or put through garlic press
1 4-ounce can chopped green chiles
1 or 2 Fresh jalapeños, seeds and stems removed, finely chopped
1 14.5-ounce can whole tomatoes, drained
1/2 pound Longhorn cheese, grated
1/2 pound Monterrey Jack cheese, grated
1 cup sour cream

Sauté the onions and garlic in the oil until onions are clear. Add the chiles, jalapeño(s) and tomatoes (rough-chop or break up the tomatoes with a spoon). Turn heat to low, and add the grated cheeses, stirring until cheese melts. When ready to serve, stir in the sour cream, just until well combined, and remove from heat. Do not boil. Serve warm with tortilla chips. Makes about 4 cups.

From Texas Cooking Online,


Red and I used to cook in a lot of the same chili cookoffs.

2 lbs. lean, boneless pork, cut into 3/4 inch cubes
2 lbs. lean, boneless beef, cut into 3/4 inch cubes
Oil for browning
2 onions, peeled and chopped
5 cloves garlic, peeled and minced
1 cup flour, or more as needed
1 Tbs. cumin
1 Fresh jalapeno, minced
Salt and pepper to taste

Combine flour and cumin in a large paper bag. Add the meat and shake the bag to coat the meat with the flour. Heat oil in Dutch oven until very hot, and brown the floured meat. Add onions, garlic and jalapeno with water to cover. Cover and slowly simmer for 2 hours. Thicken with remaining cumin seasoned flour, if desired. Serve with flour tortillas and Spanish Rice.

I got it from a cow camp just barely north of the Rio Grande in Webb County about 40 years ago. As a side note to that story, I started off being the only guy in that camp that spoke English...three months later I was the only guy in that camp that spoke really bad Spanish!


2 lb. skirt steak
Juice of 2 lemons
2 mashed garlic cloves
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion salt
1/2 med. onion, thinly sliced

Marinate steak, thinly sliced, with above ingredients. Place in refrigerator until ready to cook. Drain. Can be broiled or char-broiled. Serve with beans, rice or for a treat dice radishes, 1/2 red onion, cilantro. Mix with lemon juice and salt.

For zest, dice 1/2 serrano pepper, add to tacos.


1 lb. hamburger
2 med. onions
1 green pepper
2 cloves garlic
2 tbsp. olive oil
1 tsp. salt
1/8 tsp. oregano
1/3 c. raisins
1/4 c. stuffed green olives
4 oz. tomato sauce
4 oz. canned tomatoes, broken up
1/2 tsp. vinegar
3 bay leaves

Brown hamburger in heavy saucepan. Drain. Add olive oil, onion, green pepper, garlic and salt. Cook until vegetables are soft but not brown. Add remaining ingredients. Simmer at least 30 minutes. Remove bay leaves before serving.



Just as it is in classical French cuisine, roux is a mixture of flour and fat, usually butter or oil. The proportion is roughly 1:1, but I tend to use slightly more flour than oil; maybe 1-1/4 cups of flour to 1 cup of oil.

It is the basis for many Louisiana dishes, particularly gumbo, but also etouffees, sauce piquantes, and more.

There are three basic types of roux: light (or what the Cajuns call "blond"), medium (or "peanut butter" colored), and dark. There is white roux also, which is cooked for just a minute to get the flour taste out, but this is rarely used in Louisiana cooking. For gumbos, for instance, Creole cooks tend to prefer a blond or medium roux, where Cajun cooks tend to prefer a very dark roux, which is wonderfully smoky tasting. There are, of course, exceptions to this. In fact, you'll see people making many different "levels" of roux. Blond, light brown, medium-light brown, medium brown/"peanut butter", and dark browns that range from the color of milk chocolate to the color of bittersweet chocolate. This is the most amazing roux of all in flavor, but the most difficult to achieve; it's really easy to burn it from this point. Use your eyes and nose; if it's gone over to being burned you can smell it. It's like the difference between really dark toast and burnt toast. You also have to take it off the heat slightly before the roux gets to the color you want, because the residual heat in the pan (particularly if it's cast iron) will continue to cook the roux. This is why it's a good idea to add your "trinity" (onion, celery, bell pepper) to the roux before it gets to your desired color, because that'll help slow the cooking process.

Roux is used to thicken gumbos, sauces, étouffées or stews, and in the case of a darker roux to flavor the dish as well. Dark roux has more flavor, a wonderful roasted nutty flavor, but tends to have less thickening power.

Preparation of a roux is dependent on cooking time; the longer you cook, the darker the roux. A blond roux will only take four or five minutes; a dark roux up to 20 or 25 minutes at high heat, or up to an hour at low heat. Roux must be stirred constantly to avoid burning. Constantly means not stopping to answer the phone, let the cat in, or flip the LP record over, and if you've got to go the bathroom ... hold it in or hand off your whisk or roux paddle to someone else. If you see black specks in your roux, you've burned it; throw it out and start over. Ingredients For Louisiana Cuisine


1/2 cup olive oil
1 sm. can tomato sauce
1 6 oz. can tomato paste
2 bunches green onions, chopped
1 can stewed tomatoes
1 large can mushrooms
3 bell peppers, chopped
4 red onions, chopped
3 cloves garlic, chopped
1 can Rotel tomatoes
1/2 cup celery, chopped
1 bay leaf
2 cups wine (white cooking wine)
2 cans beer
1 cup flour
Salt and pepper to taste

About 4 pounds of almost any kind of meat can be used: rabbit, squirrel, ducks, venison, alligator, etc.

Marinate all meats at least overnight. Brown meats before adding to gravy.

Make roux with olive oil, as dark or as thick as desired. Add onion, celery, green peppers, and stir over med. high heat until this cooks down. Add tomato paste, sauce, Rotel tomatoes, and stewed tomatoes. Continue cooking at med. to high heat for 1 hour stirring often, then add garlic, bay leaf, mushrooms, and 1 cup wine. Continue cooking for another 2-3 hours adding beer instead of water when needed to keep from getting too thick. Add meats to sauce and cook for 3 hours or until meat is tender. Just before turning off fire, add 1 cup of wine. A good sauce piquante cooks for up to 5 hours.


1 cup onions, chopped 1 cup parsley, chopped
1 cup bell pepper, chopped 1 tsp garlic
1 can cream of celery soup 3/4 stick butter
4 ounces tomato sauce 1 pound crawfish
1/2 cup seasoned bread crumbs 1 tsp salt
1 egg, beaten 1 cup milk
1 tsp red pepper 2 unbaked pie shells

Saute vegetables in butter until limp. Add soup, tomato sauce, and crawfish. Cook on low temp for 10 minutes, stirring constantly.

Turn off heat. Add bread crumbs, salt, pepper, egg and milk. Mix well and pour into unbaked pie shell. Cover with other pie shell; add slits. Bake approximately 35 minutes at 350 degrees.


1 pound red beans or pinto beans (NOT kidney beans), soaked overnight
1 medium onion, chopped
1 bunch of green onions, chopped
7 cloves of garlic, chopped
1/2 cup parsley
1 rib celery, chopped
1/2 cup ketchup
1 bell pepper, seeded and chopped
1 tablespoon Worcestershire sauce
2 tablespoons tabasco sauce
2 bay leaves
1 teaspoon thyme
salt and pepper
1 pound smoked sausage cut into 1 inch pieces (andouille or kielbasa)
1 pound pickled pork, rinsed and cut into cubes
Cooked Rice

Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 1/2 hours or until the liquid has thickened. Serve over rice.


2 guineas
3 quarts of water
Roux (1 cup flour, ½ cup oil , lard, or meat drippings) see below
2 or 3 large onions, chopped
1 bell pepper, chopped
2 stems celery, chopped
3 cloves garlic, minced
3 tablespoons Lea & Perrins
Salt, black and red pepper to taste
2 bay leaves

Boil guineas until tender. De-bone and set aside.

The roux is a key ingredient in this recipe. Make a dark roux with flour and oil. Heat the oil, then add the flour. Cook very slowly over low heat. Stir frequently, until desired darkness is achieved, in this case, a chocolate brown, 30 to 45 minutes. If you scorch it, throw it out and start over.

Add onions, bell pepper, celery and garlic. Saute until onions are clear. Add heated broth to hot roux a little at a time, stirring constantly. Add bay leaves. Cook very slowly for 2 or 3 hours.

Add the guinea meat the last 45 minutes of cooking time.

Add sassafras filé if desired during the last 10 minutes for thickening and flavor.

If desired (or you don't have guineas), substitute chicken, turkey, or other fowl. Serve over cooked rice. Serves 8 to 10.


2 pounds cooked and peeled crawfish tails
1 cup oil
3/4 cup flour
1 and 1/2 cup chopped yellow onions
1/4 cup chopped celery
1/3 cup garlic, finely minced
2/3 cup chopped green pepper
1/4 cup butter
1/2 cup tomato paste
2 cups chicken broth ( I use 1 can of sweet sue clear chicken
3 cups water
2 chicken flavored bouillon cubes
2 tsp salt
2 tsp black pepper
1 tsp Tabasco pepper sauce (more if you like)
1 tsp paprika

In a large, preferably cast iron, skillet make roux by stirring oil and flour over low to medium heat. When roux reaches the color of peanut butter, add chopped onions, celery, garlic and green peppers. Saute for 5 minutes. In another skillet, melt the butter and add tomato paste. Saute until smooth and thick, about 5 minutes. Add to roux mixture. Pour in the broth, water with melted bouillon cubes and balance of seasonings. Cook for 30 minutes. Add the crawfish tails 5 minutes before serving. Serve with rice and french bread.


2 tablespoons flour
2 tablespoons vegetable oil
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, minced
1/2 pound lean ground beef
1/2 pound lean ground pork
1/2 pound chicken giblets, chopped
2 teaspoons salt
1/4 to 1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon ground red pepper
1 cup chicken broth or water
3 cups hot cooked rice
1 cup sliced green onion tops

In Dutch oven or large skillet (preferably iron) brown flour in oil until it is deep red-brown, stirring constantly to prevent burning. Add onions, celery, green pepper, and garlic. Cook until vegetables are tender. Stir in beef, pork, giblets, and seasonings. Continue cooking until meat loses its color. Blend in broth; cover and simmer 25 minutes. Stir in rice and onion tops. Cook 5 minutes longer. Mixture should be slightly moist. Makes 6 servings.


12 ears fresh corn, husked and silked (or 9 cups frozen)
4 strips bacon
1 1/2 cups diced yellow onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 teaspoons ground black pepper
1/4 teaspoon ground red pepper
2 teaspoons salt

Prepare the corn: Hold an ear of corn firmly with the bottom end placed on a cutting board or in a large bowl to keep the kernels from splattering. With a sharp knife, cut straight down the cob, cutting off only 2 or 3 rows at a time until all kernels are removed. Then, using the back of the knife blade, scrape down the cob to remove the corn "milk." Add this milk to the corn kernels in a large bowl. Repeat procedure with each of the remaining ears of corn. Set aside.

In a large stockpot, cook the bacon until crisp. Save bacon strips for another use. Leave bacon fat in bottom of stockpot. Cook onions and the red and green bell peppers in the bacon fat until soft -- about 5 minutes. Add corn kernels and corn milk, ground black pepper, ground red pepper, and salt. Cook over medium-low heat for 20 to 25 minutes, stirring occasionally to keep the corn from sticking. Cover the pot, lower the heat, and simmer 5 to 10 minutes. Serve warm.

CAJUN BOUDIN (Boudin Blanc)

Pork and stock:
3 pounds boneless pork butt or shoulder, in large chunks
1 onion, cut into 8 pieces
3 ribs celery, chopped
2 bay leaves
Stems from one bunch parsley
1 teaspoon black peppercorns, cracked

1 pound pork liver, sliced about 1/2-inch thick
4 slices bacon
2 medium yellow onions, chopped
2 bunches green onions, chopped (keep white parts and green
parts separate)
1 tablespoon garlic, finely minced

3 cups raw long grain rice

4 tablespoons parsley, finely chopped
2 tablespoons salt
1 tablespoon cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons white pepper

Place the pork and the rest of the stock ingredients in a saucepan, and the pork liver in a separate saucepan. Cover with water (at least 4 quarts), then bring to a boil. Reduce heat, skim and simmer until tender, about 1 hour, skimming as necessary. Remove the meat, discard the vegetables and strain the stock. Continue to boil the stock until it's reduced to about 2 quarts. Remove enough of the stock to have enough liquid to make rice, and cook the rice in the pork stock. Reserve the leftover pork stock, at least 1 pint. Cook the bacon until crisp, remove it and use it to snack on while you're making the rest of the boudin. Add the onions, green onion bottoms and garlic to the drippings and sauté for a few minutes until the onions are translucent, then add the liver. Cook until the liver is tender. Add about 1/2 cup of pork stock to the pan, and cook for 10 more minutes, until much of the pork stock is reduced.

Put the pork, liver and vegetable mixture through a meat grinder with a coarse disc, or grind it coarse in a food processor. Transfer the mixture to a large bowl and mix in the green onions bottoms, parsley, salt, peppers and cooked rice. Adjust seasonings. If it seems too dry, add a little bit more pork stock. It should be moist, but not runny.

For traditional boudin, stuff into sausage casings. Boudin links are generally about a foot long. You can also serve it out of the casing as a rice dressing.

Here's how I like to heat and serve boudin -- place in a 350°F oven for 10-15 minutes, until the boudin is heated through and the skin is crackly. Serve hot, with crackers and beer.

If you want to try a "fancy" boudin presentation, try something that Café des Amis in Breaux Bridge does for an appetizer: take two triangles of puff pastry, and place about 1/3 to 1/2 cup boudin (outside the casing) on one; seal it over with the other pastry triangle, making sure the edges don't leak. Brush the top with a little beaten egg and bake at 350°F until the pastry is puffed and golden brown. Drizzle with Steen's Louisiana cane syrup, some pepper jelly and a little Creole mustard, and garnish the plate with finely diced red, green and yellow bell peppers.


1 pound medium shrimp
2 chicken breast halves (about 1 pound total)
4 cups water
2 medium onions, chopped
2 medium celery ribs, chopped
3 garlic cloves, minced
2 teaspoons salt
1 tablespoon olive oil
½ pound andouille or kielbasa sausage, cut into ½-inch-thick
1 medium green bell pepper, seeded and chopped
4 scallions, chopped
1 (15-ounce) can peeled plum tomatoes in juice
2 tablespoons Worcestershire sauce
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
2 cups long-grain rice
chopped fresh parsley, for garnish

In a large saucepan of boiling salted water, cook the shrimp over high heat just until they turn pink, about 2 minutes. Cool, peel, and devein the shrimp, reserving the shrimp and their shells separately.

In a large saucepan, combine the chicken breasts, the reserved shrimp shells, the water, half the chopped onion, half the chopped celery, on third of the garlic, and 1 teaspoon salt. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, partially covered, until the chicken juices run clear yellow when pierced with a fork, 20 to 25 minutes. Remove the chicken breasts from the cooking liquid.

In a sieve set over a large bowl, drain and reserve the cooking liquid, discarding the solids. You should have about 4 cups of liquid; add water, if necessary. Remove and discard the chicken bones. Chop the breast meat coarsely and set it aside.

Heat the oil in a 5 quart Dutch oven. Add the sausage and cook over medium heat, stirring often, until lightly browned, about 5 minutes. Then stir in the reserved cooking liquid, the remaining teaspoon of salt, the tomatoes with their juice, Worcestershire sauce, thyme, and cayenne. Bring to a simmer, breaking up the tomatoes with a spoon. Stir in the rice and return to the simmer. Cook over medium-low heat, tightly covered, until the rice has absorbed all the liquid, about 25 minutes.

Remove the Dutch oven from the heat, stir in the reserved shrimp and chicken, cover, and let stand for 5 minutes. Transfer the jambalaya to a warmed serving bowl, sprinkle with parsley, and serve immediately.


3 pounds shrimp -- with shells and head
2 medium onion
1 bunch celery
3 medium green pepper
2 cloves garlic
1/4 cup green onion -- green part
1 tablespoon parsley -- minced
1/4 pound butter
1 cup flour
1 tablespoon paprika
1 tablespoon Creole seasoning
1 tablespoon Worcestershire sauce
1 pint half and half

Peel, head, shell and devein shrimp, reserving shells and heads. Wash and prepare all vegetables, reserving all peels, trimming, and such, including white parts of green onion. Add all reserved scraps (shrimp and vegetables) to 1/2 gallon cold water and bring to a slow boil over medium-high heat. Simmer for 20 minutes; strain and reserve liquid.

Finely mince shrimp, onion, celery, green pepper and garlic. Melt butter in 4-quart soup then add minced vegetables (except green onions) and shrimp. Saute until shrimp are pink. Add flour, reduce heat and stir for about 5 minutes. Add reserved shrimp stock and remaining ingredients, except green onion and half and half. Cook over medium heat 30 minutes, then add green onions and half and half. Adjust seasoning and change consistency with more half and half if desired.


1 quart wild cherries
1 pound sugar (2 cups, rounded)
1 qt. bourbon

Wash and pick over cherries, removing stems and drain. Pour moist cherries into a half-gallon jug. Pour ½ cup sugar over moist cherries, then shake until cherries are coated. Pour remaining sugar on top of cherries. Do not mix. Place cap on jug loosely to prevent pressure build-up. Let stand until sugar melts on top of cherries, then stir by revolving jug. Repeat until all sugar is dissolved.

Let stand for 2 months. Pour bourbon over cherries and close jug tightly. Let stand 3 or 4 months. During the 3 month period, revolve jug occasionally. Strain through cheesecloth and pour into bottles. (Makes about ½ gallon)

NOTE: While cherries are fermenting, a mold may form on top. If it is a white/green/blue mold, skim it off before adding bourbon. If it is a brown/black fuzzy mold, dump it and start over.

Since I don't have wild cherries available, I use two cans of sour cherries. I usually let stand 2 months after adding bourbon, then strain and let sit another 2 months before use.

Sip, don't drink! This is not a suggestion; it is a warning.


1 1/2 loaves day old French bread with crust removed and cut into 3/4 inch cubes (about 12 c.)
3 lg. eggs
2 c. milk
1/3 c. vanilla
1 1/2 c. sugar
3 tbsp. plus 3/4 tsp. cinnamon
2 3/4 tsp. freshly grated nutmeg
3/4 c. raisins
2 ripe bananas, mashed (about 2 c.)
3/4 c. unsalted butter cut into bits

In large bowl soak bread in 4 cups water for 5 minutes. Transfer bread to a colander and press out as much water as possible. Arrange bread evenly in well buttered 13x9x2 pan. In large bowl whisk eggs, milk and vanilla and whisk in sugar, 3/4 teaspoon of the cinnamon and 3/4 of nutmeg and pour the mixture over the bread. Add raisins and bananas to the bread mixture, stirring to combine and smooth top of pudding. Dot the pudding with butter and sprinkle with remaining cinnamon and nutmeg. Bake in middle of preheated 325 oven for 1 hour and 15 minutes. Serve pudding warm with Hot Whisky Sauce. Serves 12.


2 sticks unsalted butter cut into pieces
1 1/2 c. sugar
1/2 c. bourbon
2 lg. eggs, beaten lightly

In high-sided saucepan, melt butter over medium heat. Add sugar and cook mixture stirring constantly for 2 minutes or until bubbly. Remove pan from heat. Stir in bourbon gradually and cook mixture over low heat until sugar is dissolved. Stir about 1/4 cup of the mixture into the eggs, stir the egg mixture into the sugar mixture. Stir the sauce over low heat for 10 seconds or until thickened and transfer to a serving bowl. Makes about 3 cups.



1/2 lb. of salt pork or 3 smoked hamhocks
2 lbs. dried pinto beans
4 cloves garlic, chopped fine.
1/2 teaspoon crushed red pepper or 6 chile pequins
1/2 teaspoon ground black pepper
2 teaspoon chipotle hot sauce
1/2 medium chopped onion
1/2 teaspoon salt. Taste about 15 minutes before beans are done, add salt if necessary.

Boil hamhocks on high heat for 45 minutes. Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes. Add pinto beans, hot sauce, and onion. If using salt pork, cut into large cubes, 1/2" to 3/4". Add, with all other ingredients, to beans; cover with about 2 inches of water. Boil on low heat (barely moving water) until beans are done to taste.

Note: To speed up cooking of beans and reduce the gas beans produce, soak beans in cold water overnight or for three hours during the day. Discard soak water and rinse before cooking.


1 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 green onion - chopped fine
2 tsp baking powder - double acting
1 tsp salt
3/4 cup milk
1 egg
vegetable oil for deep-frying

In a medium mixing bowl, combine the cornmeal, flour, green onion, baking powder, and salt. Beat together the milk and egg in a cup and stir into the dry ingredients, just enough to moisten the dry ingredients thoroughly

Pour the oil into a heavy skillet or wide pot to a depth of 2-3 inches. Heat to 350 F. Drop the batter by tablespoonfuls into the oil, being careful not to crowd the pot (fry in batches, if necessary).

Fry the hushpuppies until crips and golden, about 3 minutes. Remove with a slotted spoon and drain on paper toweling. Serve hot. Serves 6-8 From Alex Patout's "Cajun Home Cooking"


3/4 cup Parmesan cheese, grated
3 eggs
1/4 cup parsley, chopped fine
1/4 cup green onions, medium dice
1/4 cup horseradish
1/4 cup sour cream
1 1/2 tablespoons garlic, minced
1 tablespoon Creole seasoning*
1/4 teaspoon red pepper, crushed
1 cup flour
1/2 tablespoon hot sauce
10 ounces pepper jack cheese, grated
6 ounces mozzarella cheese, grated
6 ounces cheddar cheese, grated

Place Parmesan cheese, eggs, parsley, onions, horseradish, sour cream, garlic, Creole seasoning, red pepper, flour and hot sauce in an electric mixer and combine at medium speed. Add the 3 cheeses and continue mixing until well blended. Do not over mix.

Heat oil to 350 in a cast iron skillet. Drop golf ball-size spoonfuls of cheese fritter mixture into hot oil, making sure not to cook too many at once.

Serve with Comeback Sauce for dipping.*

Yield: 24-30 *Recipes follow.


2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
5 tablespoons sweet paprika

Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well.


2 cup mayonnaise
1 cup ketchup
1 cup chili sauce
1 cup cottonseed oil
1 large onion, diced
1/3 cup lemon juice, freshly squeezed
4 tablespoons garlic, minced
2 tablespoons paprika
2 tablespoons water
2 tablespoons worcestershire
1 tablespoon pepper
2 teaspoons dry mustard
2 teaspoons salt

Puree all ingredients in a blender or food processor. Allow to sit overnight in refrigerator before use.


20 pounds goat
1 tablespoon black pepper
1 cup salt
1 tablespoon cumin (comino)
1 jalapeno, sliced

Barbecue Sauce

2 cups sugar (to taste)
1 teaspoon salt
1 cup prepared mustard
1 teaspoon black pepper
½ cup apple cider vinegar

Mix salt, jalapeno, black pepper and cumin; sprinkle meat generously. Top with jalapeno slices. Cook slowly on grill 2 hours (or less, depending on cut of meat). Be sure meat is well above fire (at least 20 to 24 inches). Meat may be brushed with cooking oil occasionally to prevent dryness. Prepare sauce while meat cooks. At least 30 minutes before removing from fire, brush meat with sauce so it will “set”. Continue cooking and turn the meat often, brushing on sauce at every turn.


2 cups water
2 cups Wesson Oil
2 cups apple cider vinegar
1 cup beef stock or bouillon
1 cup Worcestershire sauce
large onion, chopped
2 cloves garlic, peeled and crushed
4 T. salt
1 T. black pepper
1 t. red pepper

Saute onion, add garlic and cook until clear. Add other ingredients and bring to a boil, then remove and allow to cool.



1 whole chicken, cut into 9 pieces or 2 packs boneless, skinless chicken breasts
1/2 cups buttermilk
2 cups self-rising flour
3 to 4 cups vegetable shortening
2 tsp. salt, divided
I tsp. pepper, divided
1TBSP. poultry seasoning

Put buttermilk in a one gallon plastic bag. Mix buttermilk with 1 tsp. salt and 1/2 tsp. pepper. Pour over chicken in bag and seal. Marinate for at least 2 hours or overnight.

Measure flour, 1 tsp. salt,1/2 tsp. pepper and 1 TBSP. poultry seasoning and place in a large double paper bag. Place half the chicken pieces in the bag and shake to coat. Remove the chicken from the bag, shaking off excess flour. Place chicken on wire rack and repeat with the remaining chicken.

Add shortening to skillet to measure 1 inch deep. Heat to 350 degrees. Place chicken pieces, skin-side down, into the hot oil. Cook for five minutes, lift with tongs to see if chicken is cooking evenly; rearrange if necessary. Continue cooking until chicken is evenly browned, about five more minutes. Turn chicken with tongs and continue cooking until brown all over, about 10-12 minutes longer.

Remove to wire rack placed on top of a baking sheet.


Also known as milk gravy, white gravy or chicken gravy. If it has sausage in it, it is sawmill gravy. It can also be made from the drippings of meat other than fried chicken. Salt pork grease is best for biscuit gravy.

1/4 cup pan drippings
1/4 cup all purpose flour
2 1/2 to 3 cups hot milk
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper

Pour off all except 1/4 cup drippings from skillet in which the chicken was fried; place skillet over medium heat. Add flour, and stir until browned. Gradually add hot milk; cook,stirring constantly, until thickened and bubbly. Use a whisk to stir to prevent any lumps from forming. Stir in salt and pepper. Serve hot! Yield 2 3/4 cups.


1 med. onion, chopped
3 tb Bacon or salt pork drippings (salt pork is best)
1 tb Flour
3 or 4 Tomatoes; peeled & chopped
1 tsp finely chopped basil
1 c Milk
Salt and pepper to taste

Saute onion in bacon fat. Stir in flour and brown. Add tomatoes, with juice and basil; stir as gravy thickens. Add milk, a little at a time, and cook until gravy desired thickness. Salt & pepper to taste.

Makes 2 to 2 1/2 cups.


1 chicken
1 Tbsp. poultry seasoning
2 cups flour
3 Tbsp. baking powder
1 cup whole milk
2 tsp. lard or vegetable shortening
1 egg beaten
1 tsp. salt
1/2 tsp. black pepper

Boil chicken in enough water to cover, along with poultry seasoning, until meat can be removed from bones. Remove meat from bones and set aside. Put bones back into liquid and boil for an additional 30 to 45 minutes to make strong broth. Remove all bones from liquid. Put meat back into cooking liquid. Mix remaining ingredients to form a dough and spoon into boiling chicken pot liquor. Cover pot and simmer until dumplings are cooked.


1/4 cup butter
1 large onion -- chopped
4 green onions -- chopped
2 stalks celery -- chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
salt and pepper -- to taste
2 large eggs -- lightly beaten
1 pint shucked oysters -- drained
1/2 cup oyster liquid -- from drained oysters

Preheat oven to 350 degrees.

Saute onions and celery in 2 tablespoons of the butter until wilted, not browned. Combine cornbread and bread crumbs in a large bowl; mix in sauteed onions, salt and pepper, and parsley. Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Add the oysters. Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.


1 ham hock or 4 strips of bacon, diced, or 2 ounces diced salt
1 pound turnip, mustard or collard greens
1/2 teaspoon dried red pepper flakes
3 hard-boiled eggs, sliced or quartered

In a large pot combine ham hock and water. Bring to a boil. Cover, reduce heat and simmer about 30 minutes, adding water as needed to maintain 2 cups. If using bacon or salt pork, fry in the pot until crisp. Remove bacon or salt pork from the drippings. Add water to the rendered fat.

While ham hock cooks, wash the greens, removing stems and discolored leaves. Tear greens into pieces.

Skim fat from the ham hock liquid. Remove the hocks and cut meat into small pieces. Discard the skin and bones. Return meat to the liquid and add the dried pepper flakes. Place greens in the pot. Cover and simmer over low heat for 25 to 35 minutes. Garnish with eggs. Serve with pepper sauce or vinegar. Pot likker is excellent spooned over cornbread.


5 pounds boiled potatoes (peeled and cubed)
5 tablespoons Miracle Whip
2 tablespoons pickle relish or finely chopped pickles (sweet, sour or dill)
2 tablespoons yellow mustard
Salt and pepper to taste
8 eggs boiled and chopped

Mix together and chill well.

Whether "Southern" or "Texas", this is the potato salad I grew up with. Miracle Whip, not mayonnaise, is a necessity. I prefer the dill pickles and I really like some chopped onion in there. Sprinkle some paprika over the top.


2 cups sliced fresh okra
1 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
Pepper to taste (optional)
Vegetable oil for frying

Salt okra and let sit for a few minutes. In a shallow dish, combine cornmeal, flour, and pepper. Gently roll okra in cornmeal, coating each piece. Set aside 1 hour to dry. This keeps the coating from falling off during frying. In a large skillet, heat 1/2 inch oil until hot. Add okra pieces in a single layer, cook and roll gently with a fork until browned on all sides. Drain on paper towels. Makes 8 servings.


We're not talking English Peas or Snow Peas here; We're talking Cowpeas or Southern Peas. These can be Blackeyed, Purple Hull, Crowder, Cream, Hereford or Field Peas (I know that these are actually beans). Now these are all delicious, but they can't be substituted in specialty dishes like New Years Day for good luck, Hoppin John or Texas Caviar; those all feature the Blackeyed Pea.
Except for those last two dishes, they are all cooked pretty much the same. Put the dried peas in a pot and cover with water, add a ham bone, ham hocks, salt pork, ham or just bacon grease if that is the best you have, You could also add some onion and garlic and/or chiles if you like. Cook until done! This isn't "healthy done"; this is "done done". Salt and pepper to taste.
Cornbread, green onions and sliced tomatoes are a requisite to accompany these.


1 cup dried black-eyed peas
1/4 pound salt pork, diced
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup uncooked regular rice
1 tablespoon butter
Pinch of cayenne pepper Salt and pepper, to taste

Pick over peas; wash thoroughly. Place in a heavy saucepan; cover with water. Soak overnight; drain. Add salt pork, green pepper and onions. Cover with water and simmer 2 hours or until peas are tender.

Cook rice according to package directions. When peas are done and water has cooked very low, add remaining ingredients. Cover and cook over low heat until all liquid is absorbed. Serve hot.


10 to 12 ounces fresh spinach, washed and torn into bite-size pieces
1/4 cup minced red onion
2 hard-cooked eggs, 1 chopped, 1 sliced
2 to 4 slices bacon
1 to 1 1/2 tablespoons bacon drippings
1 1/2 tbsp. sugar
3 tbsp. vinegar
1 tbsp. water
1/2 tsp. salt
1/8 tsp. pepper

Place prepared spinach in a large bowl. Add onions. Refrigerate, tightly covered. Fry or microwave bacon until crisp; remove to paper towel and set aside. In a small jar or measuring cup combine drippings with sugar, vinegar, water, salt and pepper.

Refrigerate all ingredients until just before serving. When ready to serve, microwave the dressing on HIGH for 30 to 45 seconds, or until mixture boils. Toss the chopped egg with the greens then pour the hot dressing over greens mixture; toss again lightly. Top with sliced egg and crumbled bacon.


1 cup sugar 1/2 cup all-purpose flour
2 cups buttermilk 1/2 cup water
3 egg yolks, lightly beaten 6 tablespoons lemon juice
2 tablespoons butter

3 egg whites (*Note, I used 5)
6 tablespoons sugar
1 pastry shell (9 inches), baked

In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Keep warm.

In a small mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved.

Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.


3 large sweet potatoes
1 stick butter
3 eggs, beaten
2 cups sugar
1 small can evaporated milk
1 1/2 Tbsp. cornstarch
1/4 tsp. nutmeg
1 tsp. vanilla
3 pie shells

Bake sweet potatos at 350 degrees for about 45 minutes or until slightly soft. Mash potatoes with butter. Add eggs and milk. Combine sugar with cornstarch and nutmeg; add to potato mixture. Add vanilla. Pour into pie shells. Bake at 350 degrees until brown. Makes 3 pies.


1 cup mashed, cooked sweet potato*
1/4 cup sugar
1 beaten egg
1 tablespoon margarine or butter, melted
1 cup milk
3 cups self-rising flour
1 teaspoon baking powder
1/2 cup shortening

In a medium bowl, mix together sweet potato, sugar, egg, and butter until smooth. Stir in milk and set aside.

Sift flour and baking powder into a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet potato mixture and stir until just combined.

Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet. Bake at 400 degree F for 15 to 20 minutes or until lightly browned. Makes 16 to 18 biscuits.


When you have fried sugar-cured or country ham with those sweet potato biscuits, this is a necessity. Add black coffee to fried ham drippings in a frying pan. Let sizzle and stir.



I couldn't decide where to include this. Grits is/are generally "Southern", but they can fit in the Texicana category also. If you order breakfast in a cafe in East Texas or Louisiana, you are going to get grits with your bacon and eggs.


1/3 Cup hominy grits (not instant)
1 1/3 Cup water
1 Tbsp. dried, chopped onion
Salt and pepper
1/4 Cup shredded cheddar or mozzarella cheese

Put grits, water, onions, salt and pepper in microwavable bowl. Microwave on high for about 7 minutes or until thickened. Adjust salt; add cheese and stir.


Prepare grits with 4 parts water and one part grits; microwave on high for 7 minutes or in pan on stove top until thickened, stirring occasionally. Add butter,salt and pepper. Serve. Variation: add butter and sugar. Serve.


5 cups water
salt to taste
1 cup hominy grits (not instant)
1/2 cup all-purpose flour
lard, vegetable shortening, or oil

Bring the water and salt to a boil in a large heavy saucepan. Add the grits and simmer, stirring constantly, over medium heat until the grits taste done and are thick like mush, 20 minutes. (You may have to add a little more boiling water.) Pour the hot grits onto a meat platter or large plate to make a layer 3/4 inch deep. Cover and set aside to cool, then refrigerate to chill.

When the grits are cold, cut them into rectangular pieces. Dredge the pieces with flour (not cornmeal). Shake off any excess flour.

Heat the lard or oil to a depth of 1/2 inch in an iron skillet. Fry the grits until golden brown, 2 minutes. Turn, and when both sides are golden brown, drain on paper towels and sprinkle with salt. Serve piping hot. Serves 4.

Variation: Pour syrup or red eye gravy over fried grits.


1 cup hominy grits, not instant.
3 cups water
1 medium onion, chopped fine or 3 Tbsp. chopped, dried onion.
Salt and pepper
1 dozen tamales, pork or beef.
2 cups homemade chili, or 1 can (no beans).
Shredded cheddar cheese.
Paprika (optional)

Put grits, water, onion, salt and pepper in medium saucepan. Cook over medium heat, stirring occasionally, until thickened. Shuck tamales. Cover bottom of 9" X 13" baking dish with tamales. Pour, and spread, grits over tamales. Pour, and spread chili over grits. Cover, liberally, with cheese; sprinkle with paprika if desired. Bake in 300 degree oven about 30 minutes, or until cheese has melted and slightly browned



Melt one stick (1/4#) butter (no substitutes), add an equal or greater amount of your favorite hot sauce (depending on how hot you like it). I use Frank's Hot Sauce, then add several splashes of Tabasco Habanero Sauce. I add garlic juice and onion juice to taste, and several glugs of liquid shrimp and crab boil. If you need more salt, I use plain popcorn salt, as it is fine and dissolves easily for injection. I think the key is to taste as you go. One hint: I make it about hot enough to blow your head will find that once injected into the meat, it will taste no where near as hot. I like to inject 2-3 days ahead of anticipated cooking. I also salt, pepper and shake Tony Chachere's into the cavity and do likewise to the outside after applying a LIGHT coating of oil. Then, do all your injecting from the top of the bird. I slide the platter into a plastic grocery bag, secure, and refrigerate, but don't forget to bring the bird to room temperature before cooking. My $.02 ~W


The secret of the ages.

The evening before:

Mix in the top of a double boiler (large SS bowl over, not in, the appropriate size pan of water):

6 cups sugar
16 tbsp. cornstarch
1 tsp. salt

Mix these well and avoid lumping. Gradually stir in one gallon of half and half. Cook, stirring constantly, until starting to thicken (about 20 minutes) Add: 32 well beaten egg yolks (tempered) 16 tbsp. butter (1/2 pound) Cook and stir these ingredients over hot water until thickened. Cool, stirring occasionally, then add 12 tsp vanilla.

Refrigerate overnite. Refrigerate mixer bowl and beaters.

Next day:

Beat 2 qts. whipping cream until soft peaks form (don't turn your back, because the next stage is butter)

Fold into the cooked mixture, add about a pint of dark rum, more or less. You can substitute bourbon or brandy.

Keep cold. Enjoy!


This category will contain some "Dutch Oven", "Grilling" and "Campfire" recipes eventually.

As in barbecuing, fire tending is of the utmost importance in any outdoor cooking. In dutch oven cooking, you are trying to maintain oven-like temperatures. Charcoal briquettes are the easiest to use because of uniformity in size and burn time.

An easy-to-remember formula is to take the diameter of the dutch oven and double it; this is the number of briquettes needed for a 325º temperature. Put 2/3 of the coals on top and 1/3 under the cooker (twice as many on top as under it). Add 2 briquettes for each 25º increase in temperature and the same top-to-bottom ratio. It won't be exact.

For campfire cooking, I don't know a way to judge temperature other than experience. There is a medium fire, a small fire and a bed of coals. Food can be cooked in a hanging pot, a pot on a grate, a frying pan, a grill or a spit. It can be over a fire, over coals, on coals, in coals or buried in coals. Some recipes may refer to a particular method or they may leave it up to you.

NOTE: The terms used in the above paragraph are not the same as the terms used in the following paragraph i.e. a medium fire, above, refers to the size of the fire. A medium fire, below, refers to the temperature. A small fire may have a medium temperature.

You might try the "hand method" in judging the temperature of your fire. Hold your hand, palm down, over the fire/coals at the height you will be cooking, and count the seconds that you can hold it there without it being uncomfortable; 2 seconds for a hot fire-400º, 3 seconds for a medium hot fire-350º, 4 seconds for a medium fire-300º, 5 seconds for a medium slow fire-250º and 6 seconds for a slow fire-200º. This is approximate, but once you get your timing worked out, it's fairly accurate. Wind is a major factor in any outdoor or campfire cooking and can have a definite effect on temperature.

So, with the basics out of the way, let's get on with the show.


The first recipe in any campfire list would have to be stew. There are many regional variations, but this one is basic and can be added to. There is no such thing as a small pot of stew, because of the "adding to".

In a 10" or 12" cast iron pot or camp oven, put a little bacon grease, add a pound or two of floured and seasoned stew meat, preferably beef, but can be pork, goat or game. You could probably use birds, such as dove, duck, guinea or goose. It should be firm meat. While browning the meat, add a couple of cut up medium onions and a couple of cloves of garlic. After meat has browned, add water to cover meat and simmer for about an hour and a half. Add a couple of cut up baking potatoes and 3 or 4 stalks of celery, cut into about half inch slices. Simmer until potatoes can be mashed easily; this is the thickening for the stew; it's not necessary to add any other thickener. Add sliced carrots and cook until carrots are almost done; then add cubed or chunked potatoes of your choice. When the potatoes are done, the stew is done. You can add chiles or your favorite seasoning, but don't mess it up. You can leave this out and bring it to a boil each day and it just gets better. You need to add to it each day; you can add corn or tomatoes and a different meat. I would not add parsnips, turnips, beans or any kind of greens, but that is my opinion; you may like them in it. I have kept a pot of stew going for a week over a campfire. Sure is good with cornbread.



Let's be sure what we are talking about. I call a cast iron pot, with three legs and a recessed lid, a dutch oven. I think that this is also called a "camp oven" and the cast iron pot with the domed lid (no legs) is called a dutch oven. I have a 10" cast iron skillet that has three legs and a recessed lid; I don't know what category it falls into, but it is ideal for biscuits, cornbread and peach cobbler. I also have a potje, which is a South African, cast iron, pot-bellied pot, with three long legs and a domed lid. Now, I think I have just muddied the water, but we will slog ahead. I will try to stick with the camp oven and dutch oven.


Some people probably call these lima beans, which they are, but we are going to go with butter beans. Now you need to start a pot of butter beans with a ham bone. When you have a ham (or the butt or shank) and finish removing the meat, put that ham bone in the freezer, in case you want to make a pot of butter beans. Put the ham bone in a dutch oven and cover with water. Add a cut-up onion and a clove or two of garlic. Boil for about an hour or until the meat that was on the ham bone has come off the bone. Remove bone and add a pound of butter beans. NOTE: All dry beans or peas should be picked over before cooking. Salt and pepper. Simmer until done, about an hour and a half or two hours. Fresh tomatoes and green onions go with this and you must have cornbread. Segue to Cornbread.


6 tablespoons bacon grease
4 cups yellow cornmeal
2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs
3 cups buttermilk

Put 12" dutch oven, and lid, in/on or next to fire to get hot; put bacon drippings it. While the grease is getting hot in the oven, mix the cornmeal, salt, soda and baking powder in a bowl. Add the egg and buttermilk and stir until just blended. Pour the cornbread batter into the hot dutch oven; put 20 coals on top and ten underneath. Bake for 20 to 25 minutes until the bread is firm in the middle and the top is golden brown.

Rotate the pot a half turn after about ten minutes; rotate the lid separately.

Before you go back and look, this is not the same cornbread recipe that is shown elsewhere in the recipes.


4 cups all-purpose flour
1/2 cup Crisco
2 Tbs. baking powder
2 cups cold milk
2 tsp. salt

In a mixing bowl add flour, baking powder, and salt. Stir together using a fork. Cut in the Crisco until the mixture is like coarse meal with no lumps larger than a pea. Add milk to the mixture and stir it with a fork until there are no areas of dry flour. You want the dough to be sticky and moist. This is what makes baking powder biscuits so tender and flaky.

Generously flour a large cutting board or smooth countertop making sure to coat your hands in flour too. Scoop the dough out of the bowl and put it on the floured surface. With the palm of one (or both) hands, press down on the dough and push it away from you. The dough will stretch into the shape of an oval. Next, lift the far end of the oval and bring it towards you, so it resembles a thick taco shell with the opening facing towards you. Then, rotate the dough a quarter turn and repeat the process, gently pushing, folding and turning, about 10 times. If dough begins to stick to your hand, it's okay to use a little more flour to cut the stickiness. Pat the dough into a circular shape about 1/2" thick.

Using a 2" biscuit cutter, cut out biscuits by pressing cutter into the dough and then lifting it straight out. Make sure not to twist the cutter as this releases air in the dough causing the biscuits to turn out flat. Place biscuits in a greased 14" Dutch oven. Crowd them.

Place lid on Dutch oven and let raise for 10 minutes then bake using 12-14 briquettes bottom and 18-20 briquettes top (400° F.) for 15-20 minutes.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 5-10 minutes. Yield: About 18 biscuits


4 cups unbleached all-purpose flour
1/2 cup shortening
2 teaspoon salt
1/4 to 1/2 teaspoon baking powder
hot water

Mix the dry ingredients in a large bowl. Cut in the shortening. Add just enough hot water to make a thick dough. Turn the dough out on a floured surface and knead two to three minutes or until smooth. Don't overwork it. Divide the dough into two portions. Let it rest covered with a damp cloth for 15 to 20 minutes.

Form into rounds and bake in dutch oven or conventional oven. Conventional oven should be about 350F degrees. Bake until golden brown.

Note:If it doesn't rise enough to suit you, use about a big teaspoon of baking powder.


2 sticks butter
1 1/2 cup milk
2 cups flour
1 egg
2 cups sugar
4 cups sliced peaches
1 Tbs. baking powder
1 tsp. cinnamon
1 tsp. salt

Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.

In a separate bowl combine flour, sugar, baking powder, salt, milk and egg; mix until smooth. Pour batter over melted butter -- do not stir. Carefully add peaches over top of the batter -- do not stir. Sprinkle cinnamon over top.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 35 to 45 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.


1 clean white cotton sock

Use one heaping tablespoon of coffee per cup of water. Put coffee in sock; immerse sock in pot of boiling water. Cook to desired strength.


"Putting by" is an old term for canning or preserving. I will be posting some of my favorite relishes, chow-chow, etc. A word of caution: Some of those old time recipes weren't real safe. All canned foods need to be canned using a hot water bath or a pressure canner. Most food can be frozen and a lot can be dried. Some meat can be dried or cured, but know what you are doing; don't experiment.


1 qt. chopped cabbage (about 1 small head)
3 cps. chopped cauliflower (about 1 medium head)
2 cps. chopped green tomatoes (about 4 medium)
2 cps. chopped onion (about 2 medium)
2 cps. chopped sweet green peppers (about 4 small)
1 cp. chopped sweet red pepper (about 2 small)
3 tbsp. salt
1 1/2 cps. sugar
2 tsps. celery seed
2 tsps dry mustard
1 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. ginger
2 1/2 cps. vinegar

Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well.

Combine vinegar, sugar and spices in a large sauce pot. Simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to a boil. Pack into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath at 0-1000 ft., 15 min. at 1001-6000 ft. and 20 min. above 6000 ft.. Yield: about 4 pints.

For hot chow-chow, add 4 to 8 chopped jalapeño or cayenne chiles.


3 qts. peeled and chopped tomatoes (about 24 medium)
3 cps. chopped celery (about 4 stalks)
2 cps. chopped onions (about 2 medium)
1/4 cp. salt
1 qt. vinegar
3 cps. brown sugar
1/3 cp. mustard seed
2 cps. chopped red peppers (about 2 medium)
1 tsp. cinnamon
3/4 tsp. allspice
3/4 tsp. cloves

Allow the tomatoes, celery, onions and salt to stand for 2 hours. Drain thoroughly. Add remaining ingredients and cook until the mixture is thickened. Fill hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 10 pints.


1 qt. chopped cabbage (about 1 small head)
2 cps. chopped onions (about 2 medium)
2 cps. chopped sweet green peppers (about 4 small)
2 cps. chopped sweet red peppers (about 4 small)
1/2 cp. salt
2 qts. cold water
3/4 cps. sugar
3 tbsps. mustard seed
2 tbsps. celery seed
1 qt. vinegar

Dissolve salt in 2 quarts cold water. Pour over chopped vegetables and let stand one hour. Drain. (If too salty drain and rinse again.) Add vegetables, sugar and spices to vinegar; simmer 20 minutes. Bring to a boil. Pack hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 munutes in boiling water bath. Yield: about 7 half pints.


4 qts. peeled, cored chopped green tomatoes (about 32 medium)
2 qts. chopped cabbage (about 1 large head)
2 cps. chopped sweet green peppers (about 4 small)
1 cp. chopped onion (about 1 medium)
1 1/2 cps. brown sugar
1/2 cp. salt
2 tbsps. mustard seed
1 tbsp. celery seed
1 tbsp. prepared horseradish
4 1/2 cps. vinegar

Sprinkle salt over vegetables and mix thoroughly, let stand 3 to 4 hours. Drain thoroughly. Press to remove free liquid. Add sugar, spices and horseradish to vinegar; simmer 15 minutes. Add vegetables and bring to a boil. Pack hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 7 pints.


2 pounds bush green beans (round slim bean not flat)
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt
4 cayenne peppers
4 cloves garlic peeled
4 heads fresh dill
2 One quart sterilized canning jars.

Trim ends of green beans. Set lids of jars to boil in water in a small pan. Combine vinegar and water and salt in a large saucepot. Bring to a boil.

Pack beans lengthwise into hot jars, Add cayenne pappers, 2 cloves garlic and 2 heads of dill to each quart. Ladle the boiling vinegar solution over beans. leaving 1/4 inch headspace. Place caps (still hot from the boiling water) on jars. Process in boiling water bath for 10 minutes. Store in a cool dry place for 4-6 weeks before opening.

These are my choice for a garnish for Bloody Mary's.


3 1/2 pounds okra pods -- small
5 cloves garlic
5 small fresh hot peppers (cayenne)
1 quart water
1 pint vinegar -- 5% acidity
1/3 cup pickling salt
2 teaspoons dill seeds

Pack okra tightly (alternate pods up and down)into hot sterilized jars, leaving 1/4-inch headspace. Place a clove of garlic and a hot pepper in each of the jars. Combine remaining ingredients in a medium saucepan; bring to a boil. Pour vinegar mixture over okra, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes. Yield: 4 to 5 pints.


About 3 qts. Small Green tomatoes, approximately 1" in diameter
2 Garlic cloves per jar
2 qts. water
1 qt. vinegar
1 c. salt
2 chiles per jar (may be cayenne, jalapeño, etc.) Cherry peppers are attractive.
Optional: Dill, celery sticks, carrot sticks, green pepper, onion, etc.

Use small, firm green tomatoes. Pack into sterilized pint or quart jars. Add to each pint jar a bud of garlic (2 for quarts), 1 stalk of celery, a carrot and/or 1 green pepper cut in fourths or onion slices if wanted. Make a brine of the water, vinegar and salt. Boil with the dill, if used, for 5 minutes. Pour the hot brine over the pickles to within 1/2 inch of top of the jar. Put on lid, tighten band firmly. Process in boiling water bath 10 minutes for pints,15 minutes for quarts. These will be ready for use in 4-6 weeks. This amount of liquid fills 6 quarts or 12 pints.


8 pounds small, firm-ripe peaches (clingstone varieties are best)
1 gallon cold water mixed with 2 tablespoons each pickling salt and white vinegar2 tablespoons whole cloves (about)

Basic Pickling Syrup

1 quart white vinegar
1 quart water
3 pounds sugar
4 sticks cinnamon, broken
2 tbsps. crushed whole cloves
1 tbsp. fresh ginger
Whole cloves

Peel peaches, then dip in water-salt-vinegar mixture to prevent discoloration; leave whole or halve but do not remove pits. Stud each peach with 2 cloves. Place syrup ingredients, with spices in cheesecloth bag, in a large enamel or stainless-steel kettle and bring to a boil. Add peaches, a few at a time, and simmer, uncovered, 5-7 minutes until barely tender. Remove peaches with a slotted spoon and set aside while cooking the rest.

When all are cooked, bring syrup to a boil and pour over peaches; cover and let stand overnight (this plumps peaches and gives them better flavor).

Next day, wash and sterilize 10 (1-pint) jars and their closures. At the same time, drain syrup from peaches and bring to a boil; discard spice bag. Pack peaches into hot jars, then pour in boiling syrup, filling to within 1/4-inch of the top. Wipe rims, and seal. Process in a hot water bath 10 minutes. Remove jars from bath and secure seals if necessary. Cool, check seals, label, and store in a cool, dark, dry place 4-6 weeks before serving.

Yield: 10 pints (64 servings)

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