Texican Cookbook project

[Belle]

I've gotten the 'green light' to present this project to the fan forum and am really excited about it.



Calling for all recipes to go into
"Cookin' Texican Style"
a cookbook by loopies but for the world. :D


Do you have a favorite recipe? Maybe your aunt's mac-n-cheese? Or your own salsa? Why not share it with the rest of us? I know we've got some amazing cooks in this group scattered all across the US. (Who knows - Austria and Australia might chime in, too!) So, dig out the recipe box and show us whatcha got. I'll put them all in one fabulous cookbook.

The plan:
Please submit no more than 2 recipes in any category. (So you can submit 2 pies, 1 cake, 2 salads, 2 casseroles, etc.) There's no set deadline yet, because I want y'all to have plenty of time to submit recipes. The books will be sold on Lulu at cost. (Oh, the numbers beside each category are how many recipes that have been submitted.)

Categories:
Beverages [6]
Cafe Soiree
Eggnog
ODR Sangria
Sangria
Coconut Coffee
Cranberry Pineapple Punch

Breads [8]
Biscochitos
Hush Puppies
Gram's Veraniki
Aunt Wana's Taco Shells
Overnight Caramel French Toast
Southern Cornbread
Southern Cornbread Dressing
tortillas

Appetizers [4]
Stuffed Black Olives
Cheese roll
Sausage Balls
Fiesta Chex Mix

Sauces/Salsas [5]
Curry Dip
Kahlua Dip
Salsa
Tex-Mex Cranberry Salsa
Fabulous Cilantro Pesto

Salads [4]
Broccoli Delight Salad
Alice's Taco Salad
Macaroni Fruit Salad
Potato Salad

Soups [5]
Caldo Tlalpeño
Borscht
Quick Beef Soup
Janet’s Mom’s kick ass winter vegetable-beef soup
Cree's Kickin' Chicken Noodle soup

Meats

Poultry [5]
Salsa Verde Enchiladas
Rosie's Miracle Whip Chicken
Chicken Enchiladas
Ringo's Rockin' Stir Fry
White Chili

Beef [3]
Picadillo con Papas
Green Chili Stew
Taco Bake

Pork [3]
Carne Adovada
Relleno
Bean-Pork Chalupa

Seafood [3]
Vera Cruz Shrimp Casserole
Camarón al mojo de Ajo (Garlic Shrimp)
Salmon Cakes with Cool Lime Sauce

Other [2]
BBQ Rub
Brisket Rub



Vegetables [4]
Ruth’s Veggie Casserole
Mom's Tater Tortilla Flip
Squash Casserole
Spicy Corn Casserole

Pasta [4]
Taco Pasta
Brandon’s Favorite Spaghetti
Stuffed Shells
Cheese/Tomato Pasta Shells Dish

Casseroles [3]
Crock Pot Morning Casserole
Breakfast Lasagna
Apple Breakfast Lasagna

Desserts

Cake [6]
Chocolate Mayo Cake
Kahlua Chocolate Cake
Tea Cup Empanadas
Chocolate Raspberry Cake
Black Bottom Cup Cakes
Flossie's Buttermilk Pound Cake

Pie [5]
Strawberry-Banana Pie
German Chocolate Pie
Chocolate Pecan Pie
Mom's Pie Crust
Key Lime Pie

Cookies [5]
Piña Colada Cheesecake Bars
Sand Tarts
Chocolate Caramel Bars
Creme de Cacao Balls
Lemon Crescent Bars


Candy [3]
Orange Pecans
Pralines
Mexican Fudge

Other [2]
Rice Pudding
Country Vanilla Ice Cream


If your recipe has certain dietary considerations (such as low sodium or low carb), please note that. You can put the recipes here or send them to me by private message. When you submit recipes, please add a little blurb about yourself, your user ID, where you live and a shout-out to your fav band. :D

If you have any questions or suggestions (for an extra category maybe?), you know where to find me.

Sandra suggested that I put a template here for people to use when submitting their recipes. By using the template, the cookbook will look more uniform and editing will be easier.

TITLE

1 ingredient
2 ingredient
3 ingredient

Instructions on sifting, adding which ingredient when, stirring, pouring into bowl or spooning onto cookie sheet.

Baking time and temperature. Recipe quantity "makes 12"
Additional notes - like "serve chilled"
Your User ID, real life name (if you choose), and location


I'll format my recipes below as an example.







.

[Belle]

It just occurred to me that maybe I should get this started. Doh! :rolleyes:

So, here are two recipes.

Cafe Soiree

4 c. fresh dripped dark roast (or espresso) coffee
6 tsp. sugar
1 inch stick of cinnamon
4 whole cloves
1 curl orange peel
4 oz. brandy
whipped cream

Mix seasonings. Add hot coffee. Heat but do not boil. Add brandy, strain and pour into cups. Top w/unsweetened whipped cream.

Will serve 6 demitasse cups or 4 regular.
Belle in Mansfield, TX




Strawberry-Banana Pie

2 ten-oz cans frozen strawberries
3 TBS cornstarch,
1/2 c. sugar,
1/4 t. salt
3 drops red food coloring (optional, but it's purty)
4 medium ripe bananas

1 9" prebaked pie crust
sweetened whipped cream

Thaw and drain, reserving juice. Combine cornstarch, sugar and salt in saucepan with juice (add water to bring juice to 1.5 cups). Cook until mixture is thick. Add food coloring. Let mixture cool. Fold in strawberries and bananas Pour into prebaked pie crust. Top with whipped cream. Then call me. I'll be right over!

Belle in Mansfield, TX






.

[mmmbopnmommy]

KOOL!
I don't know how "Texican" my cooking is...LOL...being north east/ south combine, but hey...I'm willing to TRY!!
Let me go dig for the Actual Recipes...LOL not my "oh just toss it in there" way I cook these days!!!
I LIKE this...

We're doing something similar for fund raising for the kids going to Spain in the Spring. So I know this'll be a BIGGER hit here w/ all the Loopies/Lonelies pitching in! ;)

[jwintx]

My feeling is that a cookbook could be a worthwhile project. My suggestion is that we take a bit more personal approach to the theme and design. Wouldn't it be beneficial to include fans from both genders along with friends and family of our favorite brothers? Why not take the time to check their level of interest by sharing the vision with them?

We have talented people who, given the task and information required, might step up to help with this project. It's the perfect time of year to reach out to those folks for ideas and input. I know Jeanette can (off the top of her head) tell us who might bite so that this idea could take off in a timely manner. My feeling is that it's going to take more than a few recipes from the handful of people participating here to get this project put together and ready for Christmas gift giving. Is there a way to contact our people who don't visit this site via email blast or some other medium?

Is it possible to run the idea past the Boys familia for pictures, recipes, and stories that relate to the recipes and thier home lives? I'd think that moms, wives, sisters, and other proud extended family might enjoy contributing to a keepsake cookbook. Just a thought...

[velvetsky0222]

I've got a lot of catching up to do ... and just found my way over here.

I agree with Janene about including all LLB fans and family members. There are definately avenues in which we can make contact with them. Since we already know that the boys and their mom have appeared on their local TV station sharing recipes perhaps we can obtain those recipes. AND what about the Denny's menu items that they whipped up recently. This project could really generate some excitement within the LLB community.

We also have some great graphic artist ie., Kellie, Jesse, Maria ... who may be interested in helping from that aspect.

Although I don't cook often ... I can probably come up with 2 recipes to submit for consideration.

Thanks!

[lovemusic]

It would be great to have a cookbook that had many "Texican" recipes as opposed to a more general one. After all, isn't everything we do "Texican Style"? I love the idea of getting the families involved. They probably have some great recipes, especially for Thanksgiving turkey. Don't they have a contest every year?

[loopie girl]

Belle,
What a great ideal. I know I would buy one for sure. I'll see if I can come up with a recipe or two. Just a suggestion, but what about putting pictures with the recipes just so we know who submitted recipes. Just a thought. That way people who don't others on here will know what each other looks like. ;)

[senoRita]

Here are a couple of tradtional New Mexico recipies:

Carne Adovada

4 Tbs. ground red chile
3 Cups water
2 Cloves garlic
1/2 tsp. Cumin
1/2 tsp. Oregano
8 Coriander seeds
3 lbs. Pork steak

Blend all ingredients (except pork) in blender. Pour over pork steak and marinate in refigerator for 3 days.

Bake covered for 3 hours in a 250 - 300 degree oven. Uncover last half-hour.

Biscochitos

Cream 1 cup lard, 1/2 cup sugar, 1 tsp anise seed, add 1 egg, beat.
Combine and add 3 cups flour, 1 & 1/2 tsp baking powder, 1/4 tsp salt.
Stir in 3 Tbs brandy.

Roll to 1/4 inch, cut in shapes, sprinkle tops with sugar and cinnamon.

Bake at 350 degrees for 12 to 15 minutes.

[Belle]

Rita - thanks! I've got them copied over. I can see now the flaw in this project. Reading all these tasty recipes, I'm always gonna be hungry!!! :rolleyes:

[Belle]

Belle,
What a great ideal. I know I would buy one for sure. I'll see if I can come up with a recipe or two. Just a suggestion, but what about putting pictures with the recipes just so we know who submitted recipes. Just a thought. That way people who don't others on here will know what each other looks like. ;)

I like your suggestion about pictures. However, that can really drive the cost up. That's why i suggested a blurb about each contributor. This project is just getting started, though, so who knows...? It's wide open to suggestions.

[Belle]

I've got a lot of catching up to do ... and just found my way over here.

I agree with Janene about including all LLB fans and family members. There are definately avenues in which we can make contact with them. Since we already know that the boys and their mom have appeared on their local TV station sharing recipes perhaps we can obtain those recipes. AND what about the Denny's menu items that they whipped up recently. This project could really generate some excitement within the LLB community.

We also have some great graphic artist ie., Kellie, Jesse, Maria ... who may be interested in helping from that aspect.

Although I don't cook often ... I can probably come up with 2 recipes to submit for consideration.

Thanks!

Jeanette (and Janene) - I most definitely want to include the Garza family. I just don't know how to contact them. If you do, could you help in that area? I also want Tia Susie's tortilla recipe. Now that I can ask for myself. I want to generate as much excitement as I can with this project and think it'd be great to scatter band tidbits and trivia throughout the book.

As for graphic artists, man, hook us up! My mock-up cover looks like something from a [gifted?] 1st grader, but that's about it. :p

I think I need to clarify about the number of submissions. You can submit more than two recipes. I just wanted to limit the number in each category. So, you could submit 2 casseroles, 1 bread and 1 salad, for instance.

Mainly, I just want this to be a whole lot of fun!

[RachelinAZ]

Oh that leaves me out. I am more of a Ukrainian cook ;) and a "throw it together" cook. But I look forward to seeing what other recipes come up!

~Rachel

It would be great to have a cookbook that had many "Texican" recipes as opposed to a more general one. After all, isn't everything we do "Texican Style"? I love the idea of getting the families involved. They probably have some great recipes, especially for Thanksgiving turkey. Don't they have a contest every year?

[Belle]

Oh that leaves me out.

Maybe we can get Bela to define what she means by "Texican". :)

[jwintx]

I feel like the asking of family should be made with with an explanation of the project, an invitation to participate, and should be official rather than from fans. Surely someone can get the necessary information, send out an email, and see what the collective response is.

[HRosebud]

Very cool idea! Especially if we do include Garza family input, that will make it SO much more special.

I'll be back with a recipe or two!

[lovemusic]

Maybe we can get Bela to define what she means by "Texican". :)

That was a suggestion.I would love to have some Tex-Mex recipes. I have tons of cookbooks but nothing with Tex-Mex food which I love. It was my preferrence. Belle, since this is your project, you need to define what you want in it. We may all have suggestions and preferrences, but you need to make the final decision of what this will be. Since it is called a "Texican" cookbook, I assumed that the recipes would be Tex-Mex. I think the ones that Rite submitted fit in just fine with my idea, even though they are not from Texas.

[Belle]

Bela - thanks for clarifying. Since I don't want anyone to feel excluded, I think that a compromise might be in order. The emphasis could be on Tex-Mex, but if someone doesn't cook that way, they are still more than welcomed to contribute.

After all, that has always been the spirit of the Garzas. They welcome everyone and it's that blend that makes it so rich and spicy and interesting.

(I have a feeling there won't be a shortage of Tex-Mex recipes with this outfit. I won't be surprised if several salsas and chili recipes show up. :p)

[lovemusic]

Sounds like an excellent way to make everyone happy about the type of recipes. I am not much of a cook but look forward to having some "real folks" recipes from this book. I am tired of trying recipes that require spices that I have never heard of.

[Belle]

I am tired of trying recipes that require spices that I have never heard of.

I know! I hate spending $5 on a bottle of "snooty-snoot" spice just to get one tsp for a recipe that I wind up hating. :rolleyes:

[RachelinAZ]

Well you could be like Emeril... and make up spices. ;) but I hear what your saying... I never have dried basil or other stuff like it. Because it is for one recipe. :mad: And not cheap.

I have some of my Grandma's recipes (in her handwriting, which you can read) but I need to look, I don't think I uploaded them. I have my mom's no-bake cookies, but I am pretty sure everyone knows how to make them. They are "My Joey's" favorite cookie.

[cre8ivepoet]

I will post how to fry tacos for your tacos when I get more time. My aunt taught me how! so easy too.

[mamacitaRuth]

Belle, I would think that for many people it might be hard to think of "just two" recipes. Another idea would be to limit it to, say, five and have the person submitting rank them (1 through 5, favorites on down) and have the disclaimer that you only "guarantee" choice number one or choice numbers one and two will be in the book for certain. That way, it gives you lots of editorial room, plus you'll be sure to have enough submissions should you need them. We did this a couple times for church cookbooks, and that way no one came away dissatisfied with the final product.

I also like the idea of Tex-Mex, Bela, but the inclusion of all types of cooking takes after the Garzas and you could section your cookbook that way. (You could call a section like that "The Melting Pot" or something similar, Ms. Belle -- the writer.)

And here's my two cents on illustration: We have many, many artists in this community. Depending on how many sections you need illustrated, I would stick to five or fewer artists for consistency sake, and make it a contest with a free Garza-autographed cookbook as the prizes. (Personally, I like the idea of just one artist, but it's a LOT of work for one person!)

[Belle]

Belle, I would think that for many people it might be hard to think of "just two" recipes.

Hey, Ruth, like I mentioned earlier, I'm not limiting anyone to two recipes, but to two recipes per category. So, you could submit two pies, two salads, one beef, etc. Hope that's at least as clear as mud... :p


PS - I'm really curious to see what culinary delights you're going to hit us with 'cuz I know you can cook!!! :cool:

[BanderChick]

Wow, this sounds like a really cool idea! I will definitely be contributing some recipe ideas.

[Belle]

OH MY GOODNESS, Y'ALL...

Ruth just emailed me her contributions. I am now so dang hungry, it ain't even funny! :eek: (And I'm not saying what she sent in, cuz I want a few surprises in there.) :p

I know we're just getting this going, but if her cooking is representative of this group, we're in for a huge treat when this book is finished.

Oh, and Mark said he'd help represent the Lonelies here with a BBQ/grill recipe. I'm holding him to it, too.

[mamacitaRuth]

Oh, and Mark said he'd help represent the Lonelies here with a BBQ/grill recipe. I'm holding him to it, too.

...and we need to bug Dave, Jesse, Randy, Al D......I know there's a BUNCH of Lonelies out there who are keeping great old family recipes!

[cre8ivepoet]

are we supposed privately email you the recipes Belle?

[Belle]

Cree - you can if you want to, or you can post them here if you'd like. Whichever is easier for you.

[Belle]

FYI - I just got word that Kevin is extending the invitation to the Garza family for us. He said to be patient though, cuz it might take a while.

[Belle]

Ev - I got your contribution. Thanks! (And "yum" btw!) :D

[RosieJeanne]

Can't wait to see the Garza recipes! wouldn't it be great to have a BBQ recipe from Ringo or one of the boys!! HINT HINT! Maybe Glenn has a recipe or two? Belle, I am PM'ing you.

[crazy4LLB]

I would definitely want to purchase! Who wouldn't want to know how to make "Henry's favorite...........(fill in the blank) for example. I think Garza recipes would be worth waiting for. I also think that LaOnda recipes belong in there too. A little of this, a little of that all rolled up into a "burrito" just like their music. If i may add another 2 cents,Texican Style is written on Ringo's arm, copying that as part of the cover is an idea. I'd love to see family pics with recipes, old or new, LaOnda pics with those recipes. just thoughts.:cool:

[1llbfan]

This is a CooL idea...where's Roberta, I know she has a ton of stuff that would be great for this project....MaryLou's "slush" too!

[Amor]

Belle, did you receive my 2nd recipe? :)

[Belle]

Yes ma'am, I did. If you look at the very first post, you'll see it listed under "vegetables" (didn't quite know where to put that one. :cool:)

[senoRita]

Maybe we can get Ringo's recipe in this cookbook too. :)

SAN ANGELO, Texas — The holiday season is an appropriate time to take a look at four elegant new Texas cookbooks, not only because it’s a time when we think a lot about food but also these cookbooks make great gifts.

A very different kind of cookbook is Glenda Pierce Facemire’s “Music in the Kitchen” (University of Texas Press, $34.95), a collection of favorite recipes from musicians who have performed on the PBS show, Austin City Limits.

Facemire is the program’s makeup artist and stylist, and she called upon dozens of the artists who have played on the show to contribute a favorite recipe or two.

Instead of color photos of the food, however, she includes color photos of the musicians, including Willie Nelson (Willie’s Tequila-Mango Salsa), Joan Baez (Sweet Potato Dip), Asleep at the Wheel (Ray Benson’s Corn Soup), Los Lonely Boys (Ringo’s Rockin’ Stir Fry), Pat Green (Chicken Squares), Loretta Lynn (Loretta’s Country Collard Greens), Marcia Ball (My Favorite Etouffee), Robert Earl Keen (Bacon-Wrapped Dove Breasts), and B.B. King (Classic German Chocolate Cake), to name just a few.

http://www.gosanangelo.com/news/2009/nov/12/elegant-texas-cookbooks-would-make-great-gifts/

[RosieJeanne]

Yeah, I got that google alert, too. That sparked my curiosity! I need to know what the recipe is. I could go to the bookstore and copy it, I guess!! Hahaha!! I just might.

[lovemusic]

Do we have a publication date for the cookbook yet? I want a copy.

[RosieJeanne]

I do, too. I hope they will be out for Christmas.

[RosieJeanne]

Just to let you know, I was at Barnes and Noble today, and I was looking for that cookbook with the Ringo Recipe, and I could only remember Texas recipes, and I found it! But it was $35, and wrapped up, so I couldn't look inside!!!! Darn! I was going to check out the stir fry recipe.:(

[Cheezy]

Amazon has it for $23
http://www.amazon.com/Music-Kitchen-Favorite-Recipes-Performers/dp/0292718152/ref=sr_1_1?ie=UTF8&s=books&qid=1258390643&sr=1-1

[Belle]

Concerning our own Texican Cookbook, I heard from Whitaker the other day and he said that Roxanne is interested in contributing to this project. We're waiting to hear from the others.

Some of you have promised some recipes, so I'm taking this time to bug you about it. For everyone else, check the first post of this thread and you'll see what we have and what we need.

Please let me know if you have any questions.

Thanks
Belle

[cherienjim]

<!--concordance-begin-->

Mexican Lasagna (food network)<LI class=ingredient>3 tablespoons extra-virgin olive oil <LI class=ingredient>2 pounds ground chicken breast, available in the packaged meats case <LI class=ingredient>2 tablespoons chili powder <LI class=ingredient>2 teaspoons ground cumin <LI class=ingredient>1/2 red onion, chopped <LI class=ingredient>1 (15-ounce) can black beans, drained <LI class=ingredient>1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes <LI class=ingredient>1 cup frozen corn kernels <LI class=ingredient>Salt <LI class=ingredient>8 (8 inch) spinach flour tortillas, available on dairy aisle of market <LI class=ingredient>2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
<!--concordance-end-->Directions

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
<!--concordance-begin--><!--concordance-end--><!-- BEGIN ENDECA RESULT MODULE- nextRecipe --><!--Endeca request nextRecipe/nextRecipe.xsl/RECIPE-28244-1,0.xml -->never made it, but it sounds good, doesn't it?http://crossroads.loslonelyboys.com/forums/images/icons/icon14.gifcherienjim

[cherienjim]

Chicken Enchiladas


<!--concordance-begin-->

Ingredients:<LI class=ingredient>3 tablespoons vegetable oil <LI class=ingredient>1 1/2 pounds skinless boneless chicken breast <LI class=ingredient>Salt and pepper <LI class=ingredient>2 teaspoons cumin powder <LI class=ingredient>2 teaspoons garlic powder <LI class=ingredient>1 teaspoon Mexican Spice Blendhttp://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif <LI class=ingredient>1 red onion, chopped <LI class=ingredient>2 cloves garlic, minced <LI class=ingredient>1 cup frozen corn, thawed <LI class=ingredient>5 canned whole green chiles, seeded and coarsely chopped <LI class=ingredient>4 canned chipotle chiles, seeded and minced <LI class=ingredient>1 (28-ounce) can stewed tomatoes <LI class=ingredient>1/2 teaspoon all-purpose flour <LI class=ingredient>16 corn tortillas <LI class=ingredient>1 1/2 cups enchilada sauce, canned <LI class=ingredient>1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour creamhttp://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif, chopped tomatoes
<!--concordance-end-->Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

I've made this, and its delicious...MMMMM also from the food network;):cool: cherienjim
<!--concordance-begin--><!--concordance-end--><!-- BEGIN ENDECA RESULT MODULE- nextRecipe --><!--Endeca request nextRecipe/nextRecipe.xsl/RECIPE-11056-1,0.xml -->

[RachelinAZ]

Are you still collecting recipes or is it closed? We got the H1N1 here and it was a long 3+ weeks :( with 5 of us.

[Belle]

I am most definitely collecting recipes. I'd hoped for a November deadline, but that's not going to happen, so if you've got recipes, please send them in.

[RachelinAZ]

Gram made these for special holidays. She didn't make them much the last 10 years or so she was alive. I can think of once. I am *so* thankful for her cookbook she gave Darren and I. I am the only one w/some of these recipes and in her handwriting...

<a href="http://www.flickr.com/photos/rachelinaz/3339627273/" title="VERANIKI by Lachesis00, on Flickr"><img src="http://farm4.static.flickr.com/3326/3339627273_a6b1fd333b.jpg" width="500" height="297" alt="VERANIKI" /></a>

Gram's Veraniki
(these are kind of like perogies)

(in case you can't read her handwriting)

8 cups of flour
5 level teaspoons of baking powder
2 tsp salt
1 tsp baking soda
1 egg beaten
2 cups of milk, plus about a cup of water

Knead for 10 mins or so (she use to use a mixer as she got older) and use a round cookie cutter and circles out. (geez, glad I know the end [no don't add my comment LOL} Fill 1/2 the circle with what you like. She did sauerkraut, mashed potatoes and *gag* cooked mashed liver of some sort.

Brush the edges with I think she used butter?, fold over and crimp down tight.

Boil in water

With these 3 types, she would fry cut up bacon (a lot of it) and pour the grease and bacon over the Veraniki when cooked and cooled a bit.

[RachelinAZ]

http://farm4.static.flickr.com/3345/3339627939_2767d9a4d5.jpgBorscht

Boil beef Soup Bone with celery, onion and stew meat the day before and let cool. Skim most of the fat off the top. Refriderate

Next day add potatoes, fresh cauliflower, grean beans, chopped can tomatoes, fresh spinach (when available), carrots, dill (fresh if available) and bring to a simmer and let veggies cook.

Dish up and add sour cream

Oh so fattening, but OH so good!! My Aunt Barb added beats to hers.

[RachelinAZ]

http://farm4.static.flickr.com/3377/3339655551_a55150246d.jpg

Rice Pudding

6 cups of milk scalded (noted at the bottom)
1 3/4 cup of sugar
6 eggs
1 tsp of cinnamon
~~~~~~~~~bring to a boil~~~~~~~~~~

add 3 cups of cooked rice
sprinkle in raisins

Pour into cake pan

Bake at 350 for about an hour until a cold butter knife goes in and comes out "clean".

[mamacitaRuth]

Those are PRICELESS, Rachel.....You're so lucky to have those. I have some of my mother's in her handwriting, too. She used to work for a department store in Omaha as their pastry chef. She invented the chocolate cream pies with the chocolate "curls" on the top? She thought of making curls off a chocolate bar with a potato peeler. Bishops Cafeterias bought the recipe from the department store, but I have the ORIGINAL written in mom's handwriting! The department store had patented it -- including the curls -- and sold it for BIG bucks to Bishop's. Mom never saw any of that, of course. She was just an employee, after all. :) But having her handwriting is almost more special than the contents of her recipe box......

[RachelinAZ]

I am *so* very lucky to have these. I can clearly remember (one of the FEW things I can remember any more clearly) her asking me what I wanted for my wedding. And I remember my mom telling me my Grandma worked on them for over a year for me. Gram never learned to print, but tried on some of the recipes.

I have more. I am too lazy to type out her handwriting ;) I may do a couple more...

How very neat about your mom and how tragic she never saw revenue ;(

Those are PRICELESS, Rachel.....You're so lucky to have those. I have some of my mother's in her handwriting, too. She used to work for a department store in Omaha as their pastry chef. She invented the chocolate cream pies with the chocolate "curls" on the top? She thought of making curls off a chocolate bar with a potato peeler. Bishops Cafeterias bought the recipe from the department store, but I have the ORIGINAL written in mom's handwriting! The department store had patented it -- including the curls -- and sold it for BIG bucks to Bishop's. Mom never saw any of that, of course. She was just an employee, after all. :) But having her handwriting is almost more special than the contents of her recipe box......

[Belle]

Okay, Rachel, I got 'em. Thanks!!! :D

[RachelinAZ]

Awesome ;0) !

[Quija]

This recipe is easy and serves about 10 people.

Bean Chalupa

1 pound pinto beans
3 pounds pork roast
6 cups of water
1 beer (I like Corona)
1/2 cup chopped onion
1 tablespoon of salt
2 cloves of garlic minced
1 to 2 tablespoons of chili powder(depends on how much heat you want)
1 tablespoon cumin
1 teaspoon oregano
1 4oz can chopped green chilies
1 2oz jar pimientos diced
corn chips or tortilla chips

Toppings
Shredded cheese (cheddar or Monterey Jack)
Diced avocados
Green onions
Diced roma tomatoes
Hot sauce

Place uncooked beans, roast,water,beer,onion garlic, seasonings, chilies and pimientos in a heavy kettle. Cover and simmer on stove for about 5 hours or until the roast is fork tender. Remove the roast and break it up with a fork. Return meat to the pot and continue to cook until it thickens (about 30 minutes)
Put some chips in a soup bowl serve meat mixture over the chips. Garnish however you like.


Monica Hodges
(Quija)

[Belle]

Monica - thanks. I changed the title to Bean-Pork Chalupa. Hope that's okay.

Belle

[Quija]

Monica - thanks. I changed the title to Bean-Pork Chalupa. Hope that's okay.

Belle

I thought about saying that but I didn't know if it made it sound too fattening.....:)

[Belle]

Hey, it's better than pork-n-bean chalupa. :p


Eewww

[RosieJeanne]

Maybe we can get Ringo's recipe in this cookbook too. :)

A very different kind of cookbook is Glenda Pierce Facemire’s “Music in the Kitchen” (University of Texas Press, $34.95), a collection of favorite recipes from musicians who have performed on the PBS show, Austin City Limits.

Los Lonely Boys (Ringo’s Rockin’ Stir Fry/

OK, I just got my copy of this book, and it's a beautiful book!! BUT... All the celebrities have a very nice professional portrait of themselves, like a close up, but Ringo's has a picture of Henry & Jojo back to back! It's just not fair. Now is Ringo's time to shine from behind those drums, and he doesn't even get a nice shot of him on his page. Whatever Ms Facemire. Not cool.

Oh, and I hope I haven't missed the cut off date for the recipe book, but I have a few more. Just have to find time to PM them to you when I'm not at work. Speaking of work, I have to get back to it....

[RosieJeanne]

BTW, I have Ringo's recipe! PM me if you want it. I don't think I should post it here.

[Belle]

BTW, I have Ringo's recipe! PM me if you want it. I don't think I should post it here.

Rosie - I just got permission to print Ringo's recipe, so please send it to me in a PM. Thanks! :D

[Amor]

Ruth, that sounds magnificant. Actually my favorite pie is the chocolate silk pie...then close runner up....peanut butter pie. Hopefully you are submitting the chocolate pie for our book. :D

[mamacitaRuth]

Ruth, that sounds magnificant. Actually my favorite pie is the chocolate silk pie...then close runner up....peanut butter pie. Hopefully you are submitting the chocolate pie for our book. :D

Can't! I'd get sued....:(

[velvetsky0222]

It's been a while since I stopped by here....wow I'm so impressed with the progress.

Belle have you asked Jesse about the art. If not, I'll steer him this direction. Kellie may also be interested in lending a hand. I'll shoot her an email. If that's ok?

So exciting about the Garza's participating as well. Too bad about that picture of Ringo, Rosie. I wonder what's up with that?

I have a recipe to submit ... after I see my mom this weekend - I'll send it in.

[Kellie]

Wow. I am soooo behind. I've checked the board out but obviously not very carefully. A Texican cookbook sounds wONDAful!!!! I can't contribute recipes ('cause I'm not Texican or Texan) but I'll help with any art if you need it.

Do you have a place to get it produced? I just did my second "Blurb" book (not as impressive as it sounds) as gifts for Christmas. They can get a little pricey, and they don't have the option for a "open flat" kind of book, but it is a possibility if they didn't want to print lots of them but just let folks buy them as they want to. It's http://www.blurb.com. I'm sure there are places that specialize in cookbook printing too.

Anyway, I'll check back in with Jeanette and see what's happening. I just scanned through the pages here. Y'all have some fantastic stuff going on. Of course I would expect nothing less!!!!

[Kellie]

I just noticed that you mentioned Lulu. Unless I'm looking at the pricing wrong, it looks like we could still end up with a 6x9 cookbook, 80 pages or so, with a few color pages and the coil binding for somewhere between $10-$15 or thereabouts. However, my math is pretty bad. But it does look fairly reasonable!!

[Belle]

Jeanette - I shot a message to Jesse a while ago, but never heard anything. Then, when I saw him at Threadgill's, I mentioned meeting him before at Saxon, but he didn't remember. So... he probably ignored my message because he didn't know who I was. :o

Kellie - you can contribute to the cookbook as long as you're a fan of the Boys. There's gonna be a wide range of food in here, because we have Hungarian Texicans, Austrian Texicans, New England Texicans, Australian Texicans, Lakota Texicans... well, you get the idea.

If you want to work on a cover mock-up for "Cookin' Texican Style", I'd sure welcome the help! Thanks.

Belle

[Belle]

Ahem...nudge...nudge

Just a gentle reminder for those who promised recipes after Turkey day, I'm still waiting. :D

[M6L24M86]

Belle, I saw your posting on my Facebook... sorry I am just responding to you now. That recipe is not an original one, so I don't think it would be able to be included.

[Belle]

Michelle - I understand. That's too bad, too, because those cupcakes sounded delicious!!!

[Belle]

We just got Ringo's Stir Fry recipe! Woot!

Thanks, Rosie. :D

[Belle]

Okay, gang. I KNOW you're digging through your recipes for those special ones for Christmas. While you're digging, find a few for "Cookin' Texican Style", please. We need a bunch more before this is ready to go.

Thanks! :D




.

[mamacitaRuth]

CHOCOLATE CARAMEL BARS
1-14 oz. pkg. caramels
1/3 cup evaporated milk
1 chocolate cake mix (17 1/2 oz.)
3/4 cup butter, softened
1/3 cup evaporated milk
1 cup chopped nuts (optional)
1 (6 oz.) pkg. chocolate chips
Melt caramels and 1/3 cup evaporated milk together; set aside. Grease a
9 by 13 inch pan. Combine dry cake mix, butter, evaporated milk and
nuts. Stir by hand until dough holds together. Press 1/2 in the bottom of
the pan.
Bake at 350* for 6 minutes. Sprinkle chips over hot dough. Spread
caramel mixture over chips. Crumble remaining dough over caramel
mixture. Return to oven and bake 15-18 minutes. Cool slightly,
refrigerate about 30 minutes.


CREME DE CACAO BALLS
2-1/2 cups cream filled chocolate sandwich cookies about 30
1 cup finely ground pecans
1 cup sifted powdered sugar
1/3 cup Creme De Cacao
2 tbl. dark corn syrup
Sifted powdered sugar
Combine the first 5 ingredients in a medium bowl; mix well. Shape into
1 inch balls. Roll in powdered sugar. Store in an airtight container in
the refrigerator. Roll again in powdered sugar before serving.

LEMON CRESCENT BARS
1-8 oz.) can refrigerated crescent dinner rolls
Filling:
1 cup sugar
1 cup coconut
2 tbl. flour
1/2 tsp. baking powder
1/2 tsp. grated lemon peel
1/4 tsp. salt
2 tbl. lemon juice
2 tbl. butter, melted
2 eggs, lightly beaten
Preheat oven to 375*
Unroll dough into 2 long rectangles. Place in an ungreased 13 by 9 inch
pan. Press over the bottom and 1/2 inch up the sides to form a crust.
Firmly press perforations to seal.
Bake for 5 minutes.
Meanwhile, in a medium bowl, combine all filling ingredients; mix well.
Pour over partially baked crust. Return to the oven. Bake an additional
12-17 minutes or until light golden brown. Cool and cut into bars

:cool:

[Belle]

Oh, Ruth, you're KILLING me (she says as she stares at her steamed green beans and skinless chicken -trying her #@%@est to be good).

:p




.

[mamacitaRuth]

Oh, Ruth, you're KILLING me (she says as she stares at her steamed green beans and skinless chicken -trying her #@%@est to be good).

:p
.

Sorry! :)

BTW, on that second recipe, those are more than likely Oreos if it came from me (go figure), and it should say they are crushed before you add them.

[Belle]

Calling out for seafood recipes. We've got something in every category but that one. And I KNOW some of y'all love seafood. :D

[mamacitaRuth]

Calling out for seafood recipes. We've got something in every category but that one. And I KNOW some of y'all love seafood. :D

Funny you should ask....I was just getting ready to post these for Kelly. Can you put them under her name, Belle? (Kelly Damian). These are a few of her favorite dishes. I keep bugging her to get on here and post her own. She is actually becoming quite the little cook! They cook a LOT of seafood in Mexico, especially in Playa where she is, so I'm sure she has some good stuff. ;)

VERA CRUZ SHRIMP CASSEROLE
2 pounds peeled and deveined shrimp
1 can (10.5 oz) cream of chicken soup
8 oz. sour cream
1 onion, chopped
1 can (10 oz) diced tomatoes and green chilies (Rotel)
1 can (4 oz) can green chilies
1 teaspoon cumin
12 oz. sharp Cheddar cheese, shredded
10 corn tortillas, coarsely chopped

Preheat oven to 350 degrees. Heat all ingredients, except cheese and tortillas, in a large skillet or medium stock pot. Layer mixture, tortillas and cheese in a 3 quart casserole dish. (Reserve a little cheese for the top of casserole). Bake for 30 minutes or until top is bubbly.

TEX-MEX CRANBERRY SALSA
1 (16.00 ounces) can whole-berry cranberry sauce
1/4 cup canned jalapenos, chopped
1 green onion or scallion, sliced
1 teaspoon dried cilantro
1 teaspoon ground cumin
1 teaspoon lime juice
Combine all ingredients in a medium mixing bowl.
May be stored in the refrigerator for up to 1 week.

OVERNIGHT CARAMEL FRENCH TOAST
1 cup packed brown sugar
1/2 cup butter
2 tbl Light corn syrup
12 slices white or whole wheat bread
1/4 cup sugar
1 tsp cinnamon; divided
6 eggs -- beaten
1 and 1/2 cup milk
1 tsp vanilla
Lightly grease up a 13x9x2" baking dish; set aside.
Bring brown sugar, butter and corn syrup to a boil. Remove from heat;
pour into baking dish. Top with 6 slices bread; sprinkle with combined
sugar and 1/2 teaspoon cinnamon. Top with remaining bread. Beat eggs,
milk, vanilla and remaining cinnamon; pour over bread. Cover and
refrigerate overnight. Remove dish from refrigerator; preheat oven to 350°. Bake 30 to 35 minutes.

[mamacitaRuth]

BOY! Ask and you shall receive....I just got this from my daughter!

"Mom, If you wouldn't mind submitting it for me, that would be cool. I don't even know what the link is anymore for the forum, since they've done so much reworking in the last couple of years. Here it is...my favorite..."

Camarron al mojo de Ajo (Garlic Shrimp)

1.5 kg (3.3 lbs) medium shrimp w/ shells
2 heads garlic
1 stick butter/margarine
1 medium lime
salt
pepper

Melt butter in frying pan and add shrimp. Cook until meat is pink and shells are clear and peeling away from meat. In blender combine garlic (peeled), juice of lime, salt and pepper (to taste). Blend until smooth. Add mixture to shrimp and cook for additional 5 minutes, stirring regularly. Serve with rice. Provecho!

[Belle]

Okay, Ruth, I'm working on them. Thank Kelly for me, please (and tell her they all sound delicious). :D



.

[RosieJeanne]

Mamacita, You are killing me with that French Toast recipe! It sounds sooo good! I like the part where you leave it in the fridge until morning. Super easy in the AM. Thanks!

[Belle]

Here's a cookbook update. I'd like to have a minimum of six recipes in each category, and this is what we NEED right now, so I'm putting a call out.


Beverage – 1 more
Appetizers – 2 more
Sauces/Salsas – 2 more
Salads – 3 more
Soups – 3 more
Poultry -1 more
Beef - 5 more
Pork - 3 more
Seafood – 4 more
Vegetables – 3 more
Pasta - 4 more
Casseroles – 3 more
Pies – 4 more
Cookies – 1 more
Candy - 3 more



We are not limited to these categories, so if you have a recipe (or two) that doesn't fit in one, please submit it anyway. I hope this cookbook represents the wide range of LLB fans from all across the country and the globe, so I'm counting on you!! :cool:








.

[mmmbopnmommy]

Don't know if you want this under PASTA...or SALAD! lol...YOU decide!!!

Maccaroni Fruit Salad

Cook & drain 2 cups maccaroni( or bow ties, or ANY kind of non string pasta!)
1 12oz can chunk Pineapple *
1 10 oz can Fruit Cup *
1 bag mini marshmallows
1 10/12 oz tub cool whip- thawed
1 TBS corn starch (or flour for thickening agent)
1 cup white sugar (or splenda)
1 cup coconut- opptional to taste!

In a sauce pan over medium heat, drain juices off the fruit cans& add sugar.....and heat.
Add corn starch, stirring so there is no LUMPS! Continue stirring.....
When mixture is sort of a jelly looking mess (LOL), add the cool whip & remove from heat.Stir untill it is well mixed up.Set aside....
In a large (mixing) bowl, put in your DRAINED pasta, with the fruit from the 2 cans, and the marshmallows & coconut. Set aside till the hot stuff cools....

Once sauce pan has cooled a good 10 minutes, pour mixture over the pasta & fruit mess..... Mix well. Put into refridgerator for at least 30 minutes before serving ( 1-2 hours is Best).
Serves: ALOT! hahahhaa
* - you can substitue ANY canned fruit that has JUICE/syrup in it! Peaches, pears work okay too....manderine oranges can be added, but not to the liquid heating part.....
You can also add JELLO to flavor it up a bit....Cherry works best, but it's up to you....
Have FUN & Enjoy!

My mother made this for alot of "pot-Luck" dinners because I am allergic to mayonaise & we Always seemed to get the Pasta Salad to bring! hahahaha...this Sounds Weird...but it actually is quite Tasty. <3

[Belle]

Thanks, Rita! I put it under salad. When I think of pasta, marshmallows don't quite come to mind. :p

[LOVE THE BOYS]

Here's my contribution......Not exactly Tex-Mex but it does have chilies in it.

Spicy Corn Casserole

8 ounces cream cheese
1/4 cup milk
2 tablespoons butter
1/4 teaspoon garlic salt
2 cans (16 oz. each) whole kernel corn, drained
2 cans (4 oz each) chopped green chiles

Melt cream cheese, milk, butter and garlic salt over low heat.
Add
corn and chilies.
Put in casserole and bake uncovered at 350 degrees for 20-25 minutes.
Serves 6
Easy to double if need to serve more.

Happy Eats!!!
Bobbie

[Belle]

Yum, Bobbie. Thank you.

Just as a reminder, these recipes don't have to be Tex-Mex. They just need to be your favorites. I mean, Ringo's got stir fry in here, y'all! :D

[cotatigirl2]

I don't use recipes, myself; in fact my kids get mad when they ask me how to make something and I tell them, "add some salt & pepper, a few pickles & some celery."
Them: "How much?"
Me: " I don't know. Some. Enough!"
LOL. But I think I could work out a recipe for good ole potato salad, if you need one. Let me know.

[Belle]

I don't use recipes, myself; in fact my kids get mad when they ask me how to make something and I tell them, "add some salt & pepper, a few pickles & some celery."
Them: "How much?"
Me: " I don't know. Some. Enough!"
LOL. But I think I could work out a recipe for good ole potato salad, if you need one. Let me know.

We need one, so I'm letting you know. :D

Thanks

[mmmbopnmommy]

I often cook this way...more than I care to admit, actually! LOL
A little of this, some of that....its never really the same twice...but I like it that way! :o)


I don't use recipes, myself; in fact my kids get mad when they ask me how to make something and I tell them, "add some salt & pepper, a few pickles & some celery."
Them: "How much?"
Me: " I don't know. Some. Enough!"
LOL. But I think I could work out a recipe for good ole potato salad, if you need one. Let me know.

[Belle]

Okay, guys, we're closing in on our goal. We just got three new recipes.

Now we need:
2 appetizers,
1 sauce or salsa,
3 salads (cotatigirl2, where's your potato salad?),
3 soups,
1 poultry,
5 beef,
3 pork
3 seafood,
2 vegies,
4 pastas,
4 pies,
1 cookie and
3 candies.

[cotatigirl]

This soup is so great on a rainy winter day. The cabbage and turnips somehow taste really sweet when cooked, so you may notice a kind of sweetness to the soup. I like it because even my carbohydrate-phobic daughters can enjoy it guilt-free. There is so much healthy stuff in this soup that it has no business tasting as good as it does! Of course, you can add any vegetables you like, or toss in some pasta and call it minestrone!

Janetís Momís kick ass winter vegetable-beef soup

1-1/2 to - 2 pounds beef short ribs (bone in)
4 T olive oil
1 onion (chopped)
2 cloves garlic, crushed
2 ea 32 oz. cartons vegetable stock
1 6 oz can tomato paste
1 generous handful dry red kidney beans (or other dry beans)

Salt & pepper to taste
1T dried sweet basil
1tsp chili powder
Garlic salt
æ - 1tsp Kitchen Bouquet (the secret ingredient)

Ω head cabbage (shredded)
4 turnips (peeled and chopped in Ω in. pieces)
6 carrots (sliced to look like quarters)
1 small bok choy (chopped)
2 yellow and 2 green zucchini
1-9 oz package pre-washed spinach, torn in pieces

In a heavy bottom Dutch oven, brown meat in olive oil. Add onion and garlic, taking care not to brown the garlic. Add one carton of vegetable stock and two cups of water, and simmer until meat is falling apart, adding more water as needed to maintain original volume, about 2 hours. Cover and refrigerate overnight.

Skim fat, and remove meat and bones to a plate. Transfer broth to a large soup kettle. Add the tomato paste and bring back to a simmer. Add spices and the kidney beans. Add vegetables, in order, except spinach. Chop meat and return to the pot. Simmer until kidney beans are tender, about another hour. Add spinach and correct seasoning (may need more salt). If you prefer more broth in your soup, add the other carton of vegetable broth as desired. Simmer for another 10-15 minutes until spinach disappears.î

Serve piping hot with warm, crusty French bread and butter. We have enjoyed topping this soup with grated cheese (donít limit yourself to parmesan, cheddar is really yummy, too) or sour cream.

My dad used to tell us kids this soup would put hair on our chests. I was 12 before I realized THAT wasn't what I wanted to grow on my chest, at all!

[cotatigirl]

Belle--I am feelin' you about this project that just won't die...
I didn't get to the potato salad yet, but i did make some soup this week, so I wrote down all the stepss. I never wrote a recipe before, and I hope the soup turns out OK, since in real life I am constantly adding "a little of this, a tad of that."

Belle--this recipe was on the back of the package of spinach I bought for the soup. I canít WAIT to make it. It will be great for pot lucks this summer, too--I'll just double or triple it, bring the dressing separately and toss when itís time to eat!

Very Berry Spinach Salad

1 bag pre-washed baby spinach (9 oz.)
1 pint sliced strawberries
3 kiwis, peeled & sliced
1 generous handful chopped nuts (walnuts, pecans, macadamias, or candied walnuts)

Dressing
1/2 cup vegetable oil (NOT olive oil)
2 Tbsp. raspberry vinegar
2 Tbsp. raspberry preserves

Mix dressing and refrigerate it for 15 minutes or more. Toss together with salad and serve. Serves 4.

[Belle]

Thanks for the soup recipe, Janet. (I'll wait to add the salad until you've actually tried it and approve.)

Yesterday, Whitaker promised me a key lime pie recipe. I'm bugging the lad until I get it, too. bwahahaha :D


.

[BanderChick]

This is gonna be a sweet project when it's all completed! I'm looking forward to it!:)

Cotatigirl...that's how I tend to cook too. Makes it hard to actually write down a recipe.

[Belle]

A written recipe, for me, is a place to 'start'. teehee. Who knows how it will end by the time I'm finished 'improving' it. :rolleyes:

[BanderChick]

Yeah, I tend to modify a lot of recipes too. That's how I came up with the chocolate raspberry cake. Hehe.

[senoRita]

Here's one of my favorites. It can be made with beef or pork.

Green Chile Stew

In large saucepan or dutch oven, salt and brown beef stew meat over medium heat, add 3 tablespoons flour and brown for about 5 min.

Cover with water, stir, and simmer for 2 hours.

Add 5 med. cubed potatoes and simmer for 25 minutes.

Add cooked green chile, two cloves of garlic minced, salt to taste. Simmer for 5 minutes, warm and serve with fresh bread or tortillas.

[Belle]

Rita - this sounds delicious! Especially on a frozen day like today.

I have a couple of questions, though. How much stew meat? A pound? Two?

Also, how much cooked green chilies? Do you buy them that way or cook them yourself?

Thanks! :)

[senoRita]

Rita - this sounds delicious! Especially on a frozen day like today.

I have a couple of questions, though. How much stew meat? A pound? Two?

Also, how much cooked green chilies? Do you buy them that way or cook them yourself?

Thanks! :)

Thanks Belle, for the stew meat, I just buy it alreaded packaged at the grocery store, I think it's about 2 pounds.

I always buy New Mexican green chile and get it roasted then I peel it, dice it and freeze it myself. Or one can buy frozen (cooked) green chile in the freezer section. It's about 14 - 16 oz of green chile.

Hope that helps. :)

[Belle]

Thanks for the information, Rita! I've added it to the recipe. :)

[lovemusic]

Belle, Amy used your receipe on spare ribs and they were terrific. When will this book be available? I can't wait to get my hands on it.

[Belle]

Bela - hi! I wondered how Amy's ribs went. Thanks for letting me know.

We're getting closer to having this done. I need a few more recipes for some of the categories. AND, I'm hoping you'll have one or two to contribute.

Do you? Huh? Huh? Do you? :D (They don't have to be Tex-Mex. Just a favorite of yours.)

(Jeanette said around Thanksgiving she'd have one, but I'm still waiting...) ;)

[loopie girl]

Hey Belle,
Are you still excepting recipes? If you are let me know. I have one for the meat section. My sons loves it. ;)

[Belle]

Hey Belle,
Are you still excepting recipes? If you are let me know. I have one for the meat section. My sons loves it. ;)

You BET I'm still taking recipes. Sock it to me! :D

[mamacitaRuth]

"Sock it to me"?......LOL!!:rolleyes:

[RachelinAZ]

Do we still need a potato salad? My mom made the BEST. :D I am the only one who knows how to make it. I think my dad does, but he won't admit it ;)

Some how I am not getting replies to this thread :(

[Belle]

Rachel - by all means, send it in.

Thanks!

[RachelinAZ]

6-Brown potatoes (I like red potatoes too)
12 eggs (if you double the recipe, always double the eggs)
Best Food Mayo (to your liking)
4-6 Pickles
can of Olives
1/2 Onion
dry mustard (to your liking- couple table spoons)
pickle juice (add at the end to taste. I am not sure how much--one of those recipes to your taste).


Boil up the potatoes and eggs separately. Mix in the rest of ingredients.

[Belle]

Okay, Rachel. Got it. :)

[Belle]

Rachel, I have a few questions about the recipe.

1. are the pickles dill or sweet?
2. are the olives black or green?
3. dry mustard - as in powder form - or prepared as in the kind you squeeze from a bottle?

Thanks!

[RachelinAZ]

:D Sorry about that!!

Her only rule was double the eggs to potatoes. If you use red potatoes, I'd do a 1:1 ratio. Since those potatoes are so small.

Rachel, I have a few questions about the recipe.

1. are the pickles dill or sweet? DILL of course :D
2. are the olives black or green? Black
3. dry mustard - as in powder form - or prepared as in the kind you squeeze from a bottle? Powdered

Thanks!

[cre8ivepoet]

Cree's Kickin' Chicken Noodle soup (slow cooker recipe, not spicy)

1 rotisserie chicken (flavored makes it better)
1 can condensed cream of chicken soup
4 cans chicken broth (regular size cans like swanson)
1 bag frozen mixed vegetables
1 cup chopped onion
1 celery stalk (or chopped)
1 cup precooked egg noodles
salt
pepper
garlic salt
mccormick vegetable supreme seasoning from the spice aisle

I go ahead and turn the crockpot/slow cooker on. Combine cream of chicken & 2 cans of chicken broth, mix well in the crockpot. Add chopped onion, salt, pepper, veggie supreme seasoning to taste. Pull and cut up rotisserie chicken from the bones & add it in, adding the other cans of chicken broth as you go. You may add more of the seasonings too, since you are adding the rest of the broth.

Add your mixed vegetables and celery stalk. You can chop the celery if desired, I hate cooked celery so I only put in the stalk for the flavor. Let it cook for about 3-3 1/2 hours. Measure 1 cup dry egg noodles (I use the little straight ones) before cooking. Once cooked, drain and add to your cooker/crockpot for the last hour. YUM!!

[cre8ivepoet]

Super Simple Pasta salad


1 16oz box of pasta, cooked (corkscrews, angel hair, bow ties...whatever)
Chopped black olives
chopped onion
chopped tomato
Kraft Italian dressing with extra virgin olive oil (new line of Kraft)


Feel free to use other raw veggies like green bell peppers, red onion instead of white, etc. I even use pepperoni & shredded cheese sometimes! Cook and drain your pasta, add your veggies, salt, pepper and soak it with the dressing. Again, if you have a favorite italian or oil/vinegar - use it instead of the Kraft! I have to warn you the Kraft italian with evoo is awesome though. Mix well & let chill for at least an hour or serve warm. Sometimes I like it warm. Serves a lot.

[Belle]

Hey, familia, I'm bumping this up because I NEED pasta recipes (got a favorite lasagna, anyone?) and pie recipes.

Thanks! :D

[Belle]

LAST CALL!!!

Cookin' Texican Style is accepting recipes until Feb 28 (that's 4 more days, y'all), and then it gets ready to be published on Lulu.

If you want to add to this, now's the time. I'd really like a few more beef and pork recipes, but will take anything you want to send in.

I want to thank the many, many contributors who've made this possible. Just wait until you all see the delicious recipes we've got. YUM!! :D



.

[Belle]

Alright, y'all. I've gotten permission to print Mama Garza's spamchero recipe. I haven't heard back from Kelly about doing the cover, but I've got one that will work. So...stay tuned. The cookbook will be out quickly.

Spread the word!

Belle


.

[Belle]

The cookbook is ready at Lulu.

Click here (http://www.lulu.com/content/paperback-book/cookin-texican-style/8403748) to get your paperback copy for $7.68 or your eBook copy for free.

Order directly from them, as I won't carry any in stock.

Thanks again to everyone who made this happen. Happy cooking! :D

Belle

[Amor]

C:D:DL.... I just ordered 4 copies. Anyone want my autograph? LOL


Belle, are there any 'royalties'?...Just Kidding. Are the proceeds going to anything specific or there aren't any? Just curious.

[sandra d g]

Ordered my copy and downloaded it too. LOTS of recipes that look soo yummy. Can't wait to get in the kitchen and start trying them out. Belle, THANKS for compiling this for us. You did a great job.

[letsgetlonelyin]

Thanks This project is great!!!

[Belle]

C:D:DL.... I just ordered 4 copies. Anyone want my autograph? LOL


Belle, are there any 'royalties'?...Just Kidding. Are the proceeds going to anything specific or there aren't any? Just curious.

Hey, Ev! These are at cost, so there is no revenue nor any royalties. That's why a download is free.

BTW - I listed all the contributors toward the end of the book, so you might have to autograph a book or two. :p

Of course, the golden prize is to get Ringo to autograph his stir fry recipe!

[senoRita]

I just downloaded a copy and it looks great. Thanks so much Belle for your hard work and dedication to this project. You ROCK!

[Quija]

It all looks really good! Belle you did a really wonderful job on this. I like how there are little facts about the boys every few pages.
I can't wait to try some of these recipes. I can see that we have some good cooks in La Familia

[Belle]

.

I can see that we have some good cooks in La Familia

Monica - I agree. I was just chatting with Steph, saying I wish all the contributors could get together and cook one amazing feast!! I gain weight just by reading some of those recipes! :eek: :D



.

[BanderChick]

I just ordered my copy! I can't wait till it comes! I was looking through the previews on the site, and all those recipes look so good!:)

[RosieJeanne]

Just got my 2 copies today, Belle! Great job!! Nice cover!

[Belle]

Thanks, Rosie. :cool: Carolyn said she got hers yesterday. I still haven't gotten mine. *pout* :o

[mamacitaRuth]

Thanks, Rosie. :cool: Carolyn said she got hers yesterday. I still haven't gotten mine. *pout* :o

It takes a long time to roll out all that paper by hand....LOL. JK. I just ordered three, we'll see how long that takes...:)

[BanderChick]

My cookbook just came in the mail this morning! It took 10 days to get here from when I ordered it.

I love the cover too! And the recipes look so good! I'm making dessert for my Bible study group tomorrow night, and I think I might make the Pina Colada Cheesecake bars. But the Kahlua dip looks really good too, so I don't know if I want to make both or just the bars. Hmmm. I'm in a baking kind of mood today. It's a gloomy Monday, and all my plans for the day have fallen through. So maybe I'll spend the afternoon in the kitchen. :)

[Belle]

Ha ha, Ruth! you funny. I'm about ready to declare it lost and order another from Lulu.

Steph - I created the Pina Colada Cheesecake Bars recipe. If you serve it, please let me know how it went. :) (Disclaimer - I will NOT be responsible for food poisoning claims.)

[BanderChick]

Hey Belle...I did end up giong with the Pina Colada Bars. It smells really good! I'll have to let you know after tomorrow how everyone liked them!

[mamacitaRuth]

I got my three copies of the cookbook today, and I just have to say....they really ARE beautiful!! Very nice job, Belle, putting it all together. I know it wasn't easy. I will be proud to give as gifts. And something that also really surprised me....just how many La Onda are NOT contributors?? Names that I would have sworn would want to be included in this project, and they're just not present....:confused: :(

[Belle]

Ruth - glad you like them! I finally broke down and ordered more since my first one got lost in the mail. :(

As for other contributors, I had several tell me they'd send something in, but never did, even after I bugged 'em. Oh, well... People get busy and some of them have been going through tough times.

That's okay. If there's ever a 2nd cookbook... :D

Now, on to the kitchen!

[Amor]

Hey Belle,
Sorry I didn't get back sooner, but I did get my copies like about 5 days after I ordered it. I had not problems. I ordered 4 copies; one for me (of course) and the other 3 as gifts. It really did turn out nicely. Thank you for all your efforts..much appreciated. :D

[Belle]

Yahoo! I finally got my cookbooks! And, since one of the contributors is staying the weekend with me (Banderchick), I'm gonna get her to sign one of her pages. :D

I only saw one or two little bitty problems, but overall, it turned out fairly well.

Thank you, once again, to everyone who made this happen. It's fun reading where everybody's from (though my husband groaned when he discovered I listed him as "Mr. Belle").