Class of 1974 – Crockett Cougar Culinary Delights

• Adams Vance, Lois
  
• Black Bean and Corn Salsa
• 1 can black beans – rinsed and drained
• 1 small can of corn – rinsed and drained
• 1 medium red onion, chopped
• 1 medium avocado, chopped
• 1-2 medium tomatoes, chopped
• 1 fresh jalapeno, seeded and diced
• 1/4 tsp cumin
• 1/4 cup lemon or lime juice
• Combine all ingredients and chill for one hour before serving

• Andreas Day, Karen
  
• Enchilada Pie
• 2 lbs ground meat
• 1 onion chopped
• 1 pkg taco seasoning
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can tomato sauce
• 1 can Rotel tomatoes
• 1 5-oz can evaporated milk
• 8 oz shredded cheese
• 1 tsp garlic powder
• 1 pkg Doritos (slightly crushed)
• Brown meat and onions. Drain fat. Add taco seasoning and garlic powder. Bring to a simmer. In separate saucepan, warm soups, tomato sauce, Rotel and evaporated milk. In 9×13 casserole dish, make layers as follows: chips, meat, soup mixture, then cheese. Do layers twice. Bake at 300 degrees for 30-45 minutes or until heated through. Serve with salsa.

• Arnold Hunter, Judy
• Egg Rolls (Soul Style)
• 2 lb hamburger meat
• 1/2 head cabbage (shredded)
• 1/2 onion
• jalapeno peppers (small only)
• garlic clove (2 clove pieces)
• salt – Lawry’s seasoning preferred
• pepper
• 3 pkg carrots (shredded)
• bean sprouts (optional)
• hamburger meat wrappers varies – O’Tasty Spring Roll shells, Wei-chuan Spring Roll shells, Super Hun for crispier spring rolls
• vermicelli (bean thread) in a pink net bag
• Shred all ingredients (or buy shredded)
• Season meat with salt, pepper jalapeno peppers, garlic clove – simmer for approximately 20 minutes
• In a shallow pan, fry all ingredients, adding a sauce made of 1/2 tbssp water
• Spoon some of the above onto a spring roll and wrap – fold sides in roll tight, making sure you don’t break the shell.  Add hot water at the end of the roll to seal.
• Deep fry at 350 degrees for 3-4 minutes, turning on both sides for even color.  When spring rolls are a golden brown color, they are ready to serve.

• Ballard Contreras, Linda
• Peanut Butter Crunch (Served in school cafeteria) **recipe also contributed by Carol Ortiz Burke
• 1 cup Karo
• 1 stick butter
• 1 cup sugar
• 1 cup peanut butter
• 7 cups corn flakes
• Bring to boil in sauce pan
• Turn off heat and add cornflakes
• Mix and firmly pat into 9×13 inch pan
• Cool, cut, and serve

• Ballard Contreras, Linda
• Rum Cake
• Cake
• 1 cup chopped pecans or walnuts
• 1 yellow cake mix
• 1 small box instant vanilla pudding
• 4 eggs
• 1/2 cup cold water
• 1/2 cup oil
• 1/2/ cup dark rum
• Glaze
• 1/4 lb butter
• 1/4 cup water
• 1/2 cup rum
• 1 cup sugar
• Mix all indredients for cake (except nuts)
• Spray cake pan – sprinkle nuts in bottom of pan
• Pour batter over nuts
• Cook @ 350 degrees until done
• Mix glaze ingredients and boil for 5 minutes (I usually don’t add rum until very end)
• If you cook the cake in a bundt pan – turn cake out onto a plate.  Take toothpick and poke hole in the cake.  Pour the glaze (3/4 of it) in the pan. Return the cake to the pan; pour rest of glaze on top and let sit 5 minutes, then turn cake back out onto plate
• Variations
• 1) I have used Amaretto and chopped walnuts
• 2) Chocolate cake mix, chocolate pudding, and Kahlua – I used this version for my husband’s grooms cake – no cake left after 10 minutes
• 3) Pineapple cake mix, pineapple juice instead of water in cake mix and pineapple rum.  For glaze use coconut rum and top with toasted coconut when finished with glaze

• Beaubien, Alan
• Arroz con Pollo (Chicken with Rice)
• Chicken
• 3 tbsp olive oil
• 1 broiler-fryer checken, about 2 1/2 – 3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
• 1/2 cup of flour for dredging
• Salt
• Freshly ground black pepper
• Paprika
• Rice
• 2 tablesponns olive oil (can use up to 1/4 cup)
• 1 medium yellow onion, chopped
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 3 cups chicken stock
• 1 heaping tbsp tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
• Pinch of oregano
• 1 tsp salt
• Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat.  Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika.  Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown.  (You can skip the flour dredging part if you want.   It just makes a nicer coating for the chicken).  Cook a few minutes on each side, just enough so that the chicken has browned.  Use a slotted spoon to remove from pan and set aside.
• Add the rice to the pan to brown.  Add a little more olive oil if necessary.  Stir first to coat the rice with the olive oil in the pan.  Then don’t stir too much or you will prevent it from browning.  Let it brown and then stir a little to let more of it brown.  Then add the onion and garlic.  Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes
• Place the chicken pieces, skin-side up, on top of the rice.  In a separate bowl, mix together the stock, tomato, salt, and oregano.  Pour the stock mixture over the rice and chicken.  Bring to a simmer, reduce the heat to low, and cover.  Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done.  Fluff the rice with a fork.  If you want you can sprinkle with some peas.  Add more salt and pepper to taste.
• Serves 4-6

• Beaubien, Alan
• Chicken Paella
• 1/2 pint of oil
• 1 chicken cut to 8 pieces.
• 2 bowls of rice (1 lb 5 oz approximately)
• 5 bowls of meat broth
• 1 green pepper
• 1 red pepper
• 1 small can of peas
• 1 small onion
• 2 tomatoes
• Saffron
• 1 clove of garlic (optional)
• parsley
• salt
• Start by heating half of the oil and, once warm, add the cut chicken and let it cook for 15 min.  Once it is brown, reserve it in a dish.  Add the chopped onion.  After 5 minutes, add diced tomatoes, without seeds and peeled.
• Let it braise about 5 minutes more, mashing the tomatoes with a skimmer.  Strain it and throw it in the paella pan.
• Add the rest of the oil to the paella pan.  Throw in the green pepper, cut to square pieces of half inch.  Add the fried chicken.  Keep stirring with a wooden tablespoon, without letting it go brown.  Throw in the salt, and the meat broth, hot but not boiling.  This is completed with the 5 broth bowls.
• Shake the paella pan a little taking it by the handles so that the broth flows all over.  All this should be made to medium fire.
• Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn’t slip, and wet it with a couple of soup spoonfuls of temperate water.  Spill this mixture on the rice and shake the paella pan again.  When the broth has reduced to half decorate the paella with the red pepper cut to ribbonss, and the peas
• Let it cook about 20 minutes
• Once the rice is cooked and the broth has reduced, remove the paella pan from the fire, place on a wet cloth, letting it sit for about 5 minutes.
• Serve it with some big clusters of lemon without peeling like decoraton

• Berry Halliburton, Rachel
  
• Hash Brown Casserole
• 2 lb frozen hash browns, thawed
• 1/4 cup melted butter
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup chopped onion
• 2 cans condensed cream of chicken soup
• 1 pint sour cream
• 2 cups shredded cheddar flakes
• 2 cups corn flakes
• Mix all ingredients and put into a greased 9×13 baking dish.  Sprinkle more crushed corn flakes on top.  Pour an additional 1/4 cup melted butter over top.  Bake 350 degrees for 45-55 minutes.

• Bethel Guedea, Suzanne
• Unforgettable Peach Cobbler
• 1/2 cup sugar
• 1 cup flour
• 1/4 cup butter
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup mil
• 1 pint sugared peaches*
• Mix together sugar, flour, baking powder, salt and milk
• Spread butter on bottom of 9×13 inch greased pan
• Pour mixture on top of butter
• Pour peaches on top of mixture
• Bake at 375 degrees for 30 minutes or until crust is golden brown
• *(Sugared peaches:  Take 1 bag of fresh/grozen peaches add 1 cup sugar and cook over heat until sugar is melted and continue cooking until peaches are “soupy”)

• Coddington, Randy (by Debra Coddington)
• Pecan Turtle Pie
• 2 -9 inch Graham Cracker Pie Crusts
• 1 – 8 oz package Cream Cheese
• 1 regular size can Eagle Brand Milk
• 16 oz container Cool Whip
• 1 jar Caramel Ice Cream Topping
• Mix together cream cheese and Eagle Brand Milk with mixer
• Fold in Cool Whip
• Pour mixture into pie crusts
• Topping
• 2 cups coconut
• 2 cups chopped pecans
• 1 stick butter
• Toast all ingredients in a skillet until brown. Divide topping and sprinkle on top of pie filling.  Drizzle top of pies with caramel topping.  Place in freezer for 2 to 3 hours prior to serving
• Cut pie while still frozen and serve

• Coddington, Randy (by Debra Coddington)
• 3 Ingredient Chicken
• 1) Chicken – any pieces
• 2) Packet dry Italian Seasoning mix
• 3) 1/2 cup brown sugar
• Mix the Italian Seasoning packet and the brown sugar
• Coat chicken on all sides
• Line pan in foil because the dressing/sugar will carmelize
• Bake at 350 degrees until it’s golden brown – 25 minutes (or less depending on size of chicken pieces) on each side
• Depending on how many pieces of chicken you are using, the recipe may need to be doubled

• Corona Heine, Cathy
  
• Call Mr. Gatti’s – 459-2222

• Fisher Simer, Barbara
• Mexican Casserole
• 4 pounds ground chuck
• 2 large onions, diced
• 3 (10 3/4 ounce) cans cream of chicken soup
• 3 (10 ounce) cans diced tomatoe and green chilies
• 2 (15 ounce) cans ranch-style beans or pinto beans
• 1 (16 ounce) package corn tortillas
• 1 (16 ounce) loaf pastuerized prepared cheese product, cubed
• Cook ground chuck and onion in Dutch Oven, stirring until meat crumbles and is no longer pink.  Drain meat mixture.
• Stir in chicken soup, diced tomatoe and green chilies, and beans
• Layer half of the tortillas evely into two lightly greased 13×9 inch baking dishes.  Top each with 1/4 of meat and 1/4 of cheese.  Repeat layers with tortillas, meat mixture, and cheese
  
• Bake at 350 degrees for 30 min or until cheese is melted
• Yield:  12-16 servings

• Gardner, Mark
• Champs Elysees
• 2.5 oz. Chartreuse
• 1 oz. Sweet-n-Sour
• 1 packet sugar
• 2-3 dashes Angostura Bitters
• Splash of BNB
• Shake hard on ice
• Serve in martini glass with twist of lemon

• Gonzales, Lisa Marie
• Party Chicken Salad
• Makes 6 servings
• Prep time 20 minutes
• Bake time 5 minutes
• Cool off 15 minutes
• Chill for 2 hours
• Juice from peaches – add to sweeten
• Serve on bed of baby lettuce tossed with blackberries
• 1 cup chopped pecans
• 1/2 cup mayonnaise
• 1/4 cup minced sweet onions
• 2 tbsp chopped fresh basil
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 4 cups chopped chicken breast
• 4 small fresh, firm, ripe peaches peeled and diced
• Garnishes:  fresh basil sprigs, fresh blackberries
• Preheat oven to 350 degrees
• Bake pecan (fragments) in a single layer on a baking sheet for 5-7 minutes or until lightly toasted
• Cool completely in a pan on a wire rack about 15 minuties
• Stir together mayonnaise and next four ingredients into a large bowl
• Fold in pecans, chicken and peaches
• Cover and chill for two hours
• Garnish if desired

• Gonzales, Lisa Marie
• Black Bean Salsa
• 1 can 15-oz black beans, drained and rinsed
• 1 can 10-oz Rotel original drained
• 1 can whole kernel corn drained
• 1/4 cup finely chopped purple onion
• 1/4 cup finely chopped cilantro
• 1 tablespoon lime or lemon juice
• 1/4 teaspoon ground cumin
• Mix all ingredients in medium bowl.  Cover and refrigerate 30 minutes to allow flavors to blend
• Serve with tortilla chips

• Grubert Brewer, Dana
• Shoe Peg Corn Dip
• 15 oz can shoe peg corn (drained)
• 1 tomatoe chopped (I use Roma tomatoe)
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1 can ripe olives, sliced
• 1/2 cup red onion, diced
• Juice of 1 lime
• 1/2 cucumber, diced
• 3 green onions, chopped
• 1 jalapeno, seeded and chopped
• 2 tablespoons sour cream
• 1 1/2 tablespoons cilantro
• Salt and pepper to taste
• Combine all ingredients and mix well.  Refrigerate overnight.  Serve with crackers or chips

• Hartley, Mark
• Mom’s Apple Pie
• Get 1 glass of cold water ready
• 2 cups of flour in mix bowl
• 3/4 cups Crisco w/butter in mix bowl
• 1/2 tsp of salt in mix bowl
• Mix it up
• Work in into a ball
• Take a little more than half and roll out on wax paper with flour for bottom of pie pan
• Press into pie pan
• Roll out top of pie cover with flour for later
• Cut up 8-10 Granny Smith Green Apples
• Place apples wedges in pie
• Add a little salt from hand
• Add 2 tbsp of water in pie
• Add a little flour
• Add 1/2 cup sugar
• Cover with cinnamon
• 1/2 stick of butter in slices over top of cinnamon
• Place cover on top of pie
• Work edges and slice a cut in the center of the cover for venting
• Place in preheated oven at 350 degrees for 1 hour or so – watch it close!!!
• If the top of pie needs browning, turn the broiler on….to desired brownness
• Cool and eat

• Hartley, Mark
• Oreo’s and Milk at HEB

• Heine, Alan
• Drive to Salt Lick

• Israel, Tim
• Coconut Cookies
• 1/3 cup butter
• 3 oz. cream cheese
• 3/4 cup sugar
• 1 egg yolk
• 2 tsp almond flavoring
• 1 1/4 cup unsifted flour
• 2 tsp baking powder
• 1/4 tsp salt
• 4 cups coconut and 12 oz Chocolate Kisses
• Cream butter, cream cheese, sugar
• Add egg yolk, almond
• Combine flour, baking powder and salt.  Add to mixture
• Add 3 cups Coconut and chill for 1 hour
• Shape dough into 1 inch balls and roll into remaining coconut
• Bake on ungreased cookie sheet at 350 degrees for 10-12 minutes or until golden brown
• After removing from oven, press 1 chocolate kiss into center of each cookie and let cool
• Makes approximately 36 cookies

• Jackson Bobo, Letha
• Sausage-Egg Casserole
• 1 lb sausage
• 4 hard boiled eggs
• 1/4 c butter
• 1/4 cup flour
• 2 cups milk
• 1 1-lb  can whole kernal corn (drained)
• 1 cup soft bread crumbs
• 1/2 tsp salt
• Dash pepper
• Cook sausage – drain off grease
• Slice 2 eggs into 1 1/2 qt casserole dish
• In saucepan, melt butter; blend in flour, salt and pepper
• Add milk all at once
• Cook stirring constantly until mixture thickens and bubbles
• Stir sausage and corn into sauce
• Pour over eggs
• Slice remaining eggs and arrange on top
• Sprinkle with bread crumbs
• Bake at 375 degrees for 30 min or until heated through
• Serves:  6

• Jeffrey Shinski, Teresa
  
• Dip
• 2 8-oz packages cream cheese
• 1/2 to 1 cup Pace picante (or hot sauce of your choice)
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp pepper
• Combine cream cheese and picante sauce in food processor and mix until smooth and creamy.  Add lemon juice, salt and pepper.  Stir well.  Serve with chips or vegetables.  Makes 2 cups.

• Johnson Wallace, Anita Jo
  
• Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
• Makes 8 servings
• Hands-on Time 20 minutes
• Total Time  1 hour 25 minutes (including cream)
• 1(5-6 lb) beef tenderloin, trimmed
• 2 tsp. kosher salt
• 1 tsp. coarsely ground pepper
• 3 tbsp. Olive oil, divided
• 14 very thin pancetta slices
• 3 garlic cloves, minced
• 2 tbsp. chopped fresh rosemary
• Whipped horseradish cream
• Preheat over to 425 degrees.  Sprinkle tenderloin with salt and pepper.
• Cook in 2 tbsp. hot oil in a skillet over medium-high heat 5 minutes on each side or until browned. Let cool for 5 minutes.
• Meanwhile, arrange pancetta slices in 2 rows on a large piece of wax paper, overlapping to form a rectangle. Sprinkle garlic and rosemary over tenderloin. Place tenderloin on edge of 1 long side of pancetta. Tightly roll up tenderloin with pancetta, using wax paper as a guide. Discard wax paper.
• Tie tenderloin with kitchen string, securing at 1 inch intervals. Transfer to an aluminum-foil lined baking sheet, and brush with remaining 1 tbsp. Olive oil.
• Bake at 425 degrees for 30 minutes or until pancetta is crispy and a meat thermometer inserted into center of tenderloin registers 125 degrees (rare).  Let stand 10 minutes. Discard kitchen string before slicing. Serve with Whipped Horseradish Cream.
• NOTE: For medium rare, cook tenderloin to 135 degrees, or to 150 degrees for medium.

• Jones Cross, Jani
  
• Linguine with Shrimp Scampi
• Vegetable oil
• 1 tbsp kosher salt plus 1 1/2 tsp
• 3/4 lb linguine
• 3 tbsp unsalted butter
• 2 1/2 tbsp good olive oil
• 1 1/2 tbsp minced garlic (4 cloves)
• 1 lb large shrimp (about 16 shrimp), peeled and deveined
• 1/4 tsp freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 tsp hot red pepper flakes
• Drizzle some oil in a large pot of boiling salted water, add 1 tbsp of salt and linguine, and cook for 7-10 minutes, or according to the directions on package
• Meanwhile, in another large (12 inch) heavy-bottomed pan, melt the butter and olive oil over medium-low heat.  Add garlic and saute for 1 minute.  Be careful, the garlic burns easily!  Add the shrimp, 1 1/2 tsp of salt and the pepper and saute until the shrimp have just turned pink – about five minutes, stirring often.  Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.  Toss to combine
• When the pasta is done,drain the cooked linguine and then put it back in the pot.  Immediately add the shrimp and sauce, toss well and serve

• Keesee, Diane
• Fruit Salad
• 1 box Vanilla or French Vanilla Instant Pudding
• 1 large can Sliced Peaches
• 1 medium can Pineapple Chunks
• 1 container Frozen Strawberries
• 6 Bananas
• Pour fruit juices into pudding mix and mix until smooth
• Cut peaches and pineapple into chunks
• Pour pudding mixture over fruit
• Add large container of frozen strawberries
• Just before serving add 6 bananas, sliced

• Koprivnik, Stevan
• Dessert Pizza
• Spread refrigerated cookie dough onto a pizza pan; bake and then cool
• Blend at room temperature – 8 oz cream cheese; 1 cup sugar; 1 teaspoon vanilla
• Spread over cooled pizza dough
• Cover with sliced peaches, strawberries, blueberries, kiwi fruit
• Chill for one hour.  Cut into slices.  Enjoy!

• Kozlowski McDougall, Joyce
  
• TexMex Deviled Eggs
• 6 hard boiled eggs
• 1 tbsp chopped cilantro
• 1 tbsp chopped green onion
• 1/4 cup mayonnaise
• 1 tsp mustard
• salt
• Mix together the yolks and next five indredients.  Top with grated cheddar cheese.  Sprinkle with chili powder.

• Lockhart Damerau, Lesa
  
• Berry Delicious Summer Salad
• Makes 6 to 8 servings
• Prep time:  5 minutes
• 8 cups salad greens
• 2 cups fresh blueberries
• 1/2 cup crumbled Gorgonzola or bleu cheese
• 1/4 cup chopped and toasted walnuts or pecans
• Toss together first four ingredients; drizzle with desired amount of vinaigrette, tossing gently to coat

• Lusk, Gary
• Neither Maggie nor I cook

• McKinney Vitek, Kathy
• Lemon Bake Chicken
• 6 halved chicken breasts (boneless, skinless)
• Flour
• Salt
• Pepper
• 1/2 cup lemon juice
• 1 cup finely choped celery
• 1/2 cup butter
• 1/4 cup water
• Flour, salt and pepper chicken.  Then lightly brown the chicken on both sides in butter.  Place chicken in shallow baking pan with foil.  Put 2 teaspoons lemon juice on each piece of chicken and sprinkle celery evenly over all.  Put water and remaining lemon juice into frying pan with butter and brown the crumbs.  Pour sauce over chicken, fold foil loosely over top, and bake at 250 degrees for 1-1/2 hours or until fork tender.  Serves 8-12.  May be frozen and later warmed in foil.

• Manske, Cheryl
• Grandma Corcey’s Spinach Souffle Bake
• Prep time:  20 minutes
• Cook time:  45 minutes
• Ready in:  1 hour 10 minutes
• Servings:  12
• 2 cups sm curd cottage cheese
• 3 eggs, beaten
• 3 (10 oz) packages chopped frozen spinach, thawed and squeezed dry
• 1/2 tsp salt
• 1/8 tsp nutmeg
• 1 1/2 cups shredded cheddar cheese – separate 1/4 cup
• Preheat over to 350 degrees
• Grease sides and bottom of 8-inch square baking dish
• In large bowl, mix the cottage cheese and eggs; stir in spinach, salt, nutmeg and 1 1/4 cups shredded cheddar cheese
• Mix until well blended and spread evenly into prepared dish
• Bake for 45 minutes or until firm (no longer than 10 additional minutes according to oven)
• Remove, sprinkle top with remaining cheese
• Allow 5 minutes to rest before serving

• Miller Cline, Kim
  
• Artichoke Spinach Delight
• 3-4 10-oz packages frozen chopped spinach
• 8 tbsp butter
• 1 medium onion, finely chopped
• 1 pint sour cream
• 1/2 cup grated parmesan cheese
• 1 tsp salt
• 1 14-oz can artichoke hearts, well drained
• 1 6-oz can French fried onion rings
• Chopped pickled jalapenos to taste
• Preheat oven to 375 degrees
• Cook spinach and drain very well.  In skillet, melt butter and saute onion.  In mixing bowl, combine sour cream, parmesan cheese, onion and salt.  To this, add the spinach and jalapenos and mix well.  Place mixed ingredients in a 9×13 oven-proof casserole pan, lining the bottom of the pan with artichokes.  Top with French fried onion rings.  Bake for 30 minutes.  Enjoy!

• Mills, Jackie
• Cougar Cake
• 30 graham crackers
• 1/4 lb oleo or butter
• 2 tbsp confectioners sugar
• 1 8-oz pkg Philadelphia Cream Cheese
• 2 tsp vanilla
• 1 cup sugar
• 1 large can Carnation evaporated mild (chill milk)
• 1 small box orange Jello (flavor optional)
• Crush graham crackers, melt butter over low heat.  Combine graham crackers and butter, add confectioners sugar.  Use this mixture as bottom crust in 9×12 pan.
• Dissolve Jello in 1 cup boiling water, let cool (not set).  Beat Carnation milk until stiff.  Beat sugar, cream cheese and vanilla to a creamed mixture.  Add jello and creamed mixture to stiff Carnation milk, pour over crust in pan, sprinkle graham crackers over top and let chill.

• Murphy, Mike
• Twinkie Delight
• Take box (or more) of Twinkies – spread across bottom of deep dish pan or glassware
• Take bag (or bags) of frozen strawberries (thawed) – pour across the Twinkes and smooth out with spoon
• Take container of Cool Whip and spread across the top of the strawberries – smoooth with spoon
• Refrigerate (chill) and enjoy

• Ortiz Burke, Carol
• Peanut Butter Crunch **recipe also contributed by Linda Ballard Contreras
  
• Mix 1 cup sugar and 1 cup corn syrup in a large pot over low heat until sugar dissolves.  Turn heat off.  Add 1 cup peanut butter.  Stir to melt.  Add 7 cups of cornflakes.  Mix together.  Place in 9×12 baking pan and pat down.  Cool for 30 minutes.  Cut into square bars and enjoy.

• Perez, David
• David Perez’s World Famous Smothered Pork Chops
• 6 or 8 pork chops, not too thin (you can use nicely cut pork loin too)
• Salt and plenty of pepper, to taste
• Flour
• Lard
• 3 large onions, chopped
• 2 or 3 cloves of garlic, minced
• A stalk or two of celery, minced
• Half cup or so of minced parsley
• A sprig or two of fresh thyme (or a couple 2-3 pinches of dried thyme leaves)
• A couple of bay leaves
• You’ll need a deep dish skillet, iron preferably
• Here’s how you make ’em – salt and pepper the chops and then dredge them in the flour.  Fry them slowly in the lard until they are lightly browned on both sides.  Remove them for the pan and let them rest on some paper towels
• Put the onions in the pan and brown them slowly.  Let them get really good and carmelized
• Then, add the galic and lightly brown it
• Next, add the celery and cook for about 5 minutes or so
• Add a good heaping tablespoon of flour and stir over heat for several minutes, make a nice little roux
• Put the chops back in the skillet and just cover them with water
• Add the parsley, thyme and bay leaf last
• Simmer SLOWLY until the sauce thickens – about an hour and 15 minutes or so, give or take
• If the chops seem done before the gravy has thickened to suit you, stir a tablespoon of flour into a small bit of water in a cup, mix really well, and add to the sauce.  That should thicken it up nicely.  The sauce shouldn’t be gooey or gluey, but a nice deep brown color and of medium thickness.
• This recipe was adapted for ‘Jesse’s book of Creole and Deep South recipes’ published in 1954.  Jesse Willis Lewis was a black fella born in 1895 in Mississippi and was the house cook for the Marshall Ballard family down in New Orleans.  Jesse describes himself as the ‘chief cook and bottle washer for the Ballanrd family.’  I’m not sure how his bottle washing was, but his recipes are absolutely fabulous! 
• Let me know how it turns out, I think you’ll like it!

• Perez, David
• David Perez’s World Famous Hot and Spicy Sausage Soup
• 2 lb fresh sausage (Hot/spicy)**
• 2 cans Mexican style stewed tomatoes
• 2 cans beef broth
• 1 cup of your favorite salsa (certainly add more if you want)
• 2 tsp oregano
• 1/2 cup or so of cilantro leaves, no stems, chopped if you want
• 2 cans corn, drained (I’ve substituted hominy with this before and that works well, too)
• 4-6 cups water
• **Recommend Meyer’s Elgin “Hot” Sausage
• If the sausage is of the uncooked variety, cut or pinch into 1 inch size pieces and brown until fully cooked and then drain.
• Otherwise, cut sausage into small, bite size rings or pieces.  (You might want to lightly brown and drain the cooked varieties of sausage, as well, just to cut down on the grease a little)
• In a large soup pot, combine all the rest of the stuff, add sausage and cook until well heated and the flavors are nice and blended
• I’ve also added a couple of very thinly sliced, fresh jalapenos just to give it that extra hot, make you sweat kick.
• This recipe was adapted from ‘Our Best Recipes’ cookbook published in 1991.  It is a collection of recipes from Brackenridge Hospital employees.  I worked there from ’81 to ’95 and my friend Peggy Enderlin originally submitted this one.  I just tweaked it up a little.
• Let me know what you think of this one, too.

• Pryor Spears, Debbie
• Chicken Picatta Pasta
• Yield:  6 servings
• Prep:  15 minutes
• Cook:  20 minutes
• 1 lb chicken tenders, cut into bite size pieces
• 1 lb Delallo Organic Whole Wheat Gemelli Pasta
• 4 Tb flour, divided (any variety)
• 1 stick butter (8Tb)
• 3 Tb olive oil
• 2 cloves garlic, minced
• 1/2 small red onion, halved and sliced thin
• 1 Tb fresh chopped rosemary
• 1/3 cup fresh lemon juice
• 3/4 cup chicken stock
• 3 oz capers, drained
• 1/4 cup chopped parsley
• Salt and pepper
• Place a large pot of salted water over high heat and bring to a boil.  Meanwhile, chop the chicken, onion, and herbs.  Place a large skillet over medium heat and add the butter and oil.
• Drop the pasta in the boiling water and cook as instructed on the package (about 8 minutes) then drain.  Once the butter is melted, salt and pepper the chicken liberally and toss with 2 Tb flour.  Place the chicken pieces in the hot butter and saute for 2-3 minutes per side until golden brown.  Remove the chicken with a slotted spoon and place on paper towels to dry
• Add the rosemary, garlic and onions to the butter and saute for 1 minutes.  Then whisk in the remaining 2 Tb flour to thicken the sauce.  Cook for another minute, then whisk in the lemon juice and chicken stock
• Once the sauce is simmering again, toss in the pasta, capers and parsley.  Mix in the chicken and serve warm

• Robinson, Jeff
• Jeff’s Chili Recipe
• 4 pounds Ground Beef (coarse) or Ground Turkey
• 2 Green Bell Peppers
• 2 Onions
• 2 Cloves Garlic
• 1 tablespoon Vegetable Oil
• 3 14.5 oz cans Diced Tomatores
• 12 tablespoons Chili Powder
• 2 teaspoons Ground Coriander
• 2 teaspoons Ground Cumin
• 1 tablespoon Ground Oregano
• 1 teaspoon Alllspice
• 2 tablespoons salt
• 2 tablespoons Vinegar
• 4 tablespoons Catsup
• 1 cup water
• 1/2 bottle dark beer
• 1 or 2 Chipotle Peppers in Adibo Sauce
• Chop up Bell Peppers, Onions, and Garlic.  Cook in a big pot on medium-high heat with a tablespoon of oil until soft.  Add meat and cook on medium-high heat until brown.  Drain.  Add tomatoes and all the rest of the ingredients, except the Chiptole.  Let simmer on medium-low heat for about an hour and taste.  Add chopped Chipotle peppers to taste.  You can also add some Cayeene Pepper if you like it spicier.  Also, if it needs more liquid, add more beer.  Leave it on very low heat and enjoy all day.  Makes enough for 2 people to eat several days.  We usually make 1.5 times (6 pound meat, etc.) and freeze some, or if you are having a party, you can double it.  Enjoy.

• Schuetzeberg, Sherrie
• Carrot Bread
• 2 eggs
• 1 cup sugar
• 1/2 teasp vanilla
• 3/4 cup oil
• 1 cup carrots (2)
• 1 1/2 cup flour
• 1 teasp baking soda
• 1 teasp cinnamon
• 1/4 teasp salt
• 1/2 cups nuts
• Beat eggs
• Mix sugar, vanilla and oil
• Add eggs
• Add carrots – then set aside
• Sift together flour, baking soda, cinnamon and salt
• Add to wet ingredients
• Bake 1 hour at 350 degrees in a greased and floured loaf pan

• Scroggins Wright, Kay
• Marguerite’s Fresh Apple Cake
• Sift together:
• 3 cups flour
• 2 cups sugar
• 1 tsp soda
• 1 tsp salt
• Mix in:
• 5 cups thinly sliced apples (I prefer Granny Smith apples)
• 1 cup chopped pecans
• Blend together and then add to previous mixture:
• 3 eggs
• 1 cup corn oil
• 2 tsp vanilla
• You will have to use your hands to mix this part well.
• Bake 1 hour in 10 inch tube pan at 350 degrees (or, as I prefer, use a spring pan – the kind they use to make cheesecakes)

• Scroggins, Wayne
• Chocolate Chess Pie
• 1 cup sugar
• 2 eggs
• 1 stick margarine
• 1 square unsweetened chocolate (1 oz)
• 1 tsp vanilla
• 1 8 inch pie shell – unbaked
• Beat sugar and eggs until fluffy.  Melt margarine and chocolate square over low heat; cool.  Stir in sugar and egg mixture.  Mix well.  Add vanilla.  Pour into unbaked pie shell.  Bake at 325 degrees for 35 minutes.

• Smith Barrett, Rhonda
  
• Hamburger Helper?

• Smith Crossfield, Sue Ellen
• Lasagne and Texas Toast
• Drive to HEB.  Go to the Frozen Food section.  Select Stouffer Lasagne and Garlic Texas Toast.  Purchase.  Drive Home.  Remove from packaging and follow microwave instructions.  YUM!

• Staton Smith, Sue
  
• Anytime Salad
• 1 head of lettuce, chopped or shredded
• 1 head of cauliflower, use only the florets and chop
• 1/4 to 1/2 cup real mayonnaise, not Miracle Whip, spread over cauliflower
• 1 jar of Hormel Bacon Bits, 3 oz jar
• 1 medium onion, chopped
• 1/4 cup sugar, sprinkled over the onions
• Parmesan Cheese, grated, sprinkled on top
• Layer all ingredients in the order listed.  Cover with saran wrap, refrigerate, and toss right before serving.  You can make this salad the day before needed and don’t toss until ready to serve.  It is a great salad for anytime.  Hope you will try it and enjoy!

• Stuckey, George
• Dang Good Jalapeno Relish
• 50-75 jalapenos (or more) pitted and chopped; If you like it hot leave the seeds in.
• Please wear gloves when you handle that many fresh peppers.  You’ll thank me later.  For the record, I have never confessed to the doctor’s examing room, but their gloves are perfect for this recipe.  Jus’ sayin…
• The easiest way, after youve taken the seeds out, is to pulse the peppers in the blender covered with water, then drain well
• 2 cups cider vinegar
• 2 cups sugar
• 3 tablespoons of salt (I use Morton’s Coarse Kosher Salt for everything now)
• Red jalapeno for color
• 1-2 sweet onions
• Place chopped peppers and onions in large kettle
• Cover with boiling water
• Let stand for five minutes
• Drain; add vinegar, sugar and salt
• Bring to a boil for 5 minutes
• Pour into clean, hot sterilized pint jars and tighten the lid (I sterilize them by running them through the dishwahser.  Mine go in quart jars.)
• Seal immediately.  Turn the pints upside down on a towel for a few minutes, then turn them over as they begin to cool, listen for that sealing “POP” sound.  Music to my ears 🙂
• *Note:  These keep in the fridge for a very long time

• Taylor Rathbone, Terry
  
• Crock Pot Roast
• Place a 2-3 lb. roast in crock pot.  Use one package of Knorr’s Vegetable soup.  Cover with one can of Coke.  Cook for 5 hours.  Add vegetables in last hour if desired.  Sounds odd but it is delicious and makes a wonderful brown gravy.

• Thompson Williams, Sherri
  
• Oven-Roasted Pecan Crunch Catfish and Asparagus
• Catfish filets roast atop a bed of asparagus in this easy weeknight recipe.  Use fresh oregano or parsley instead of thyme in the quick breadcrumb topping, if you like.
• 1 cup whole wheat Panko breadcrumbs
• 1/4 cup chopped pecans
• 3 tsp chopped fresh thyme, divided
• 1 1/2 tbsp Extra Virgin Olive Oil, plus more for pan
• Salt and ground black pepper to taste
• 1 1/4 pounds asparagus, trimmed
• 1 tbsp honey
• 4 (5-6 oz each) catfish filets
• Preheat oven to 425 degrees.  Put breadcrumbs, pecans, 2 teaspoons thyme, 1 tablespoon oil, salt, pepper and 2 tablespoons water in a medium bowl and toss to combine.  Set aside.  Toss asparagus with remaining 1/2 tablespoon oil, remaining 1 teaspoon thyme, honey, salt and pepper in a large bowl and spread it in a single layer on a large oiled baking sheet.  Scatter breadcrumb mixture on top of catfish filets.  Roast until catfish is cooked through and asparagus is tender, 10 to 12 minutes.  Transfer to plates and serve.  Serves 4.

• Turpin, Duke
• Station 3 Peach Cobbler
• This isn’t healty, as you can see from the ingredients, but it’s always a hit (and very easy, very little measuring)
• 1 large (29 oz) can peaches
• 1 cup sugar
• 1 cup self-rising flour
• 1 stick butter
• 1 cup milk
• 1 (bottle) cap vanilla
• Melt butter in pan.  Mix flour, sugar, milk and vanilla and pour into pan.  Pour in peaches and juice.  Bake at 350 degrees until golden brown.  No need to stir.
• I got this recipe from Captain Ray Hildebrand of Fire Station 3 when I was a driver there in the early ’90s.  We used a roasting pan (suitable for either a single or double batch).
• When the top is golden brown, it’s usually done.  It’s best when the self-rising flour is still somewhat gooey.