Texas Cookin!

Main Course

2 lbs. stewing meat, cubed 1 c. chopped onions handful of crushed red pepper 1/2 tsp. salt large handful of black pepper 1/2 tsp. dried oregano 1 green bell pepper, seeded and chopped	BB's Texas SHITFIRE Chili	1 clove garlic, minced 1 12 oz. can tomato paste 3 cups chopped tomatoes 2 LONE STAR Beers 2 pickled jalapeno peppers, rinsed, seeded and chopped OR 1 habanero pepper (these bastards are HOT!) 3 Tbs. chili powder 1/2 tsp. cumin 2 Tbs. vegetable oil

Method: In a large heavy pan, heat oil, and brown beef cubes on all sides. Add onions, bell pepper, tomatoes, and garlic and fry them with beef for about 5 minutes. Add all the remaining ingredients, and simmer the chili for one and a half hours or until meat is tender. Serving Suggestion: Serve with a crisp green salad and iced tea or a cold longneck.

1 egg
Dollop of milk
Dash of salt and lotta pepper
Big ol' handful of flour
Oil heating up in an iron skillet

Texas Fried Steak & Country Gravy

Finely chopped jalapeno for the bold and adventurous at heart *optional*
Also a couple of pieces of frying steak

Method: Mix the ingredients together until they form a thick batter. Take frying steak and dip into batter. Let soak for a few minutes then put battered steak into hot oil in a frying pan. (Be careful! Oil should be very HOT!) Fry up steak until done the way you like it then allow to de-grease on a paper towel.

Gravy: save yer pan drippins!! Add flour and milk and black pepper to the drippings. It can be thick to thin, depending on the amount of milk added.

Serving suggestion: Serve with fried eggs for breakfast, sweet corn for lunch, baked potato or home fries for dinner, and sweet iced tea to drink.

1 large whole chicken (4 to 5 pounds)
3 tablespoons (see recipe below this one) or your favorite dry barbecue rub. Tony Cachire's Cajun seasoning works well too!

1 can (12 ounces) Shiner Bock or Lone Star Beer.

Beer Can Chicken

Special Equipment:
1 1/2 cups mesquite chips, soaked in cold water to cover for 1 hour and drained.

Directions:

1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water. then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.

2. Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

3. Pop the tab on the beer can. Using a "church key"-style can opener , make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

5. Cover the grill and cook the chicken, until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining chips after 1 hour.

6. Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself, it hurts like a SOB!) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass).

Serves: 4 to 6

1 whole fryer
1 bottle Rahr Ugly Pug Beer
2 tbsp chopped garlic
1 tbsp diced onions
1 tbsp garlic powder

Ugly Pug Chicken

1 tbsp beef bullion
2 tsp celery salt
2 tsp oregano
2 tsp lemon pepper
salt & pepper to taste (we like using cracked pepper)

Method:

Place fryer in crock pot

pour in 1 bottle Rahr Ugly Pug Beer

Sprinkle on all seasons EXCEPT beef bullion.

Set on low heat for 8 - 9 hours.

During last hour of cooking, stir beef bullion into broth (DON'T sprinkle it on the chicken!)

Serving Suggestion:

Serve over Noodles or rice with a tossed salad and Rahr beer of your choice!

1 (16 ounce) bottle seasoning salt 1/4 cup paprika 2/3 cup chili powder 1 teaspoon ground ginger 1 teaspoon ground nutmeg	Best BBQ Rub In Texas	2 teaspoons ground dry mustard 1 teaspoon ground cloves 1 teaspoon dry mesquite flavored seasoning mix 2 tablespoons garlic salt 1 tablespoon black pepper 1 cup packed brown sugar

Method: In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.

1 egg
Dash of salt and lotta pepper
Dash of Paprika for color

Gram's Fried Chicken

Half A Beer
Chicken Legs
splash of canola oil

Method: Spray bottom of pan so chicken doesn't stick. Add splash of canola oil to same pan.

Mix the Bisquick, salt, pepper and paprika together. In separate bowl add egg and beer. Whip until eggs are blended.

Soak the chicken in the beer egg mixture then roll it in the Bisquick mixture.

heat oven to 350° and turn chicken over after 30 min so the other side gets done.

Drinks

1 1/2 cups sugar 8 to 9 large lemons	Roadside Lemonade (Family Frnendly)	Ice cubes 2 Cups water

1. In 3-quart saucepan, combine 2 cups water and the sugar. Bring to a boil. Reduce heat to low and, stirring occasionally, cook until sugar dissolves, 1 to 2 minutes more. Remove sugar syrup from heat; let cool 5 minutes. 2. Cut lemons in half and extract juice, yielding about 1 1/2 cups. Strain, removing seeds and crushed pulp. Stir lemon juice into sugar syrup. 3. In 2 1/2-quart container, combine 4 cups water and the lemon syrup; cover and refrigerate until chilled. When ready to serve lemonade, pour over ice cubes in individual glasses.

"Adult Beverages"

Flaming Dr. Pepper

1 beer (Budweiser or MGD)
7/8 of a shot of Amaretto
1/8 shot 151 rum

Red Adair

1shot tequila
1/2 shot triple sec
1/4 shot 151 rum
Splash of Grenadine
Sweet & Sour Mix

Houston Hurricane

1 oz Rum
1 oz Vodka
Pineapple Juice
Grenadine
1 oz Spice Rum
Sweet & Sour Mix
Blue Curaco

BB's Fuk U Up

Vodka
Triple Sec
Tuaca
Sunny D

Fill beer mug 3/4 of way with beer. In shotglass put amaretto & float (pour) 151 on top. Light 151 on fire. Let burn for 30 seconds, then drop into beer mug.

Mix just like a margarita the tequila, triple sec & sweet & sour. When in glass, add dash of grenadine, put 151 on top & light - Then call Red to come and put it out!

Pour vodka and both rums over ice, put in equal parts sweet & sour & pineapple juice. Top w/ grenadine & a a half shot of blue curaco. Use classic Hurricane glass.

In a large glass fill half with sunny D. Making up the rest of the half add Vodka, triple sec & Tuaca. You will be on the floor in NO time! This drink IS a creeper!

Mint Julep Iced Tea

8 mint leaves
1 lemon, sliced
1 lime, sliced
1 cup bourbon
3 cups cold sweetened tea
Cubed or crushed ice

Combine first 3 ingredients in a 2-quart pitcher, pressing with a spoon to crush mint.
Stir in bourbon and tea. Add ice. Makes 2 quarts.

Traditional Mint Julep

2 cups granulated sugar
2 cups water
Fresh Mint
Crushed Ice
Premium Kentucky Bourbon (2 ounces per serving)

Method: Make a simple mint syrup by boiling sugar and water together for 5 minutes; cool.

Place in a covered container with 6 or 8 bruised mint sprigs. Refrigerate overnight.

Make a julep by filling a julep glass with crushed ice, then adding 1 tablespoon of mint syrup and 2 ounces of bourbon. Stir rapidly with a spoon to frost outside of cup or glass. Garnish with a fresh mint sprig.

Serving Tips:

Use crushed or shaved ice and pack in glass.
To bruise mint, place in a cup and gently pass the back of a spoon between cup and the leaves a time or two.
Add a straw cut to stick out just above the rim of the glass and serve.
Keep the covered syrup in the refrigerator after removing the mint leaves if you don't plan on drinking all the servings.

Chris' Texas Sassy™ Margarita

1 tbsp Texas Sassy ™ Pickle Sauce
1 tbsp Olive Juice
1/2 oz. Grand Mariner
1 1/2 oz. Tequila
1 part Margarita Mix

Shake & serve in a salty margarita glass with lime & orange wedge on the side. The Texas Sassy sauce adds X-tra body for a very unique Texas flavor!

Texas Sassy™ Screwdriver

1 tbsp Texas Sassy ™ Pickle Sauce
1oz. Vodka
6oz Orange Juice

Gran Derby

2 oz Makers Mark bourbon
1 1/2 oz Gran Gala Triple Orange Liqueur
1/2 oz Fresh Lemon juice
1/2 oz Fresh Orange juice

Shake and serve straight up with a twist of orange. For a more festive look, serve with a sugared rim.

Bread

2 cups self-rising flour 1 cup buttermilk	Texas Biscuits	1/4 cup oil 1 tsp. baking soda

Method: Mix all these ingredients together then roll out dough. Cut and bake at 350 degrees for about 7-9 minutes. For variety, substitute whole meal self-rising flour. Serving Suggestion: Serve warm with butter and jam or honey. You can also mix honey and butter together for a delicious honey butter like what Saltgrass uses for their bread!

2 pkg. dry active yeast
4 and 1/2 cup fall-purpose flour
1/2 cup warm water
1 12-pack of Lonestar Beer, can substitute other beer if desired, but who would want to?
2 tbsp. honey or molasses
2 tbsp. margarine

Jaybo's Lone Star Beer & Garlic Herb Bread

1 tsp. caraway seeds
2 tbsp. salt, or seasoning salt
2 cloves finely minced garlic
1/2 tbsp. oregano
1/2 tsp. cayenne pepper
other herbs as desired.

Posted with permission by Jay

Directions:

Dissolve yeast in 1/2 cup warm water and set aside. Heat one can of beer, margarine, and honey or molasses in small saucepan until margarine and honey is melted throughout the beer mixture, and the entire mess has become warm.

Crack open another Lonestar and start drinkin.

Stir the beer mixture into your dissolved yeast, add caraway seeds, salt, pepper, garlic, oregano, any other spices you want to add, and 1 and 1/4 cup of flour. Mix until mixture becomes smooth. Have a few more sips, and start contemplating on how good this bread is gonna be.

Open another Lonestar.

Add the rest of the flour gradually mixing as you go until you have formed a smooth dough. Knead this for about ten minutes or so. Time for another after all that hard work.

Form a ball and place into a round or loaf pan that will hold it. Make sure to grease the pan and turn the ball to coat. If putting in a loaf pan, kind of push the ball down to fill out the pan.

Put in a warm place and let rise until it has doubled. I always place a warm moist towel over the pan. I usually let rise about an hour or so. Bake at 375 for about 25 to 30 minutes.

Don't forget about that Lonestar while you are preparing, waiting, and baking.

Good hot bread always tastes better with a few under your belt.

Hickup...

Serving suggestion: Goes well with Beer Can Chicken.. or.. More Lonestar!

2 cups warm water
2pkg Dry Yeast
4Tbs. Sugar
1 1/2 tsp salt

Texas State Fair Yeast Biscuits

5c Flour
1 1/2 tsp baking powder
1/2 c. powdered milk
1/2 c. butter

Method: Combine warm water, (108° sugar & yeast. Set aside to proof. In a bowl, sift or whisk together 1 c. flour, dry milk, salt, and baking powder.

In a mixer bowl, cut butter and the flour mixture (above) together, scraping bowl to make sure all ingrediants are blended. Add yeast mixture and mix thoroughly. Add remaining flour, a little at a time, and mix until dough forms a sticky ball. Turn out on a lightly floured surface and knead 15 to 20 times until dough is elastic-like. Roll out to 1/2 inch. cut w/ cutter and p lace on a lightly greased pan. Brush tops with melted butter and let rise about 40 min. Bake at 450° about 10 to 12 min. Remove from oven and brush tops with melted butter.

Serving Suggestion: Serve warm with butter and jam or honey. You can also mix honey and butter together for a delicious honey butter like what Saltgrass uses for their bread!

Texas Fixins & Sides

4 Ripe plum tomatoes, seeded, finely chopped (about 1 pound) 1 Small white onion, finely chopped 1/4 C Fresh cilantro leaves, chopped	Pico de Gallo	4 Fresh jalapeños, seeded, finely chopped 1 T Fresh lime juice Salt to taste

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

2 Ripe avocados, peeled (Haas avocados, if you can find them)
2 T Fresh lime or lemon juice
2 T Minced white onion

Guacamole

1 or 2 Jalapeños, seeded and minced
1/2 t Salt

Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once. If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible. Guacamole preferences range from hot to very mild. Obviously, the heat depends upon the quantity of jalapeños used. And some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.

SOME VARIATIONS

Substitute serrano chiles for the jalapeños
Add 1 small tomato, seeded, pulp removed, chopped
Add 2 tablespoons finely chopped cilantro
Add 1 small clove garlic, minced
Add freshly ground black pepper

4 unpeeled sweet potatoes 1 c. sugar 3 eggs, beaten Pinch of baking soda 1/2 c. butter	Sweet Potato Casserole	1 tsp. vanilla 1 tsp. ground nutmeg 1 c. raisins Pinch of salt Marshmallows and pecans for topping (optional)

Method: Boil enough unpeeled sweet potatoes to make three cups when mashed. Peel and place in a mixing bowl. Mash well with a fork. With a wooden spoon, stir in the sugar, butter, eggs, vanilla, nutmeg, raisins and sour cream. Mix well. Stir in salt and baking soda. Spread the mixture in a greased 1 1/2 quart baking dish and bake uncovered at 350 degrees for 35-45 minutes. Remove from oven. Place marshmallows and nuts on top and put casserole back into oven until the marshmallows melt and are lightly browned. Serving suggestion: Goes well with roast chicken or roast turkey.

Texas Sweets

3 eggs, beaten 1/2 c. corn syrup Dash salt 1 tsp. vanilla Pecan halves for garnish	Texas Pecan Pie	1 c. sugar, white or brown 1 c. chopped pecans 1 unbaked 8-inch pie shell 1/4 cup bourbon

Method: Beat eggs until frothy. Add sugar, corn syrup, salt, bourbon, vanilla and pecans. Mix well, Pour into pie shell. Arrange pecans on top. Bake in hot oven, 400 degrees, for 10 minutes. Lower temperature to 350 degrees and bake thirty minutes longer or until firm at center. Cool. Serving suggestion: Serve with whipped cream or vanilla ice cream and coffee.

1 1/3 cups sugar
pinch of salt
3 1/2 tbsp of all purpose flour
3 eggs separated
3 cups milk

Southern Banana Pudding

3-4 bananas
1/4 plus 2 tbsp of sugar
1 tsp vanilla extract
12 oz package Vanilla Wafers

Method: Blend sugar, salt and flour in heavy sauce pan. Beat egg yolks, combine egg yolks with milk, mixing well,
stir into dry ingredients & cook over medium heat (stirring constantly until smooth and thick) Remove from heat.
Stir in 1 tsp vanilla.
layer 1/3 wafers in 3 quart baking dish. slice bananas and layer over wafers. Pour a third of custard over bananas,
repeat the layers twice.

Beat egg whites with electric mixer until foamy.
gradually add 1/4 cup plus 2 tbsp sugar, one tbsp at a time, beating until stiff peaks form.
Add 1 tsp vanilla and beat until blended.
Spread meringue over custard, sealing to edge of dish
Bake in 325 oven for 25-30 minutes until meringue is
golden brown.

1 cup all purpose flour 1 Tbsp. granulated sugar 1 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup milk	Corn Fritters	1 egg, lightly beaten 2 Tbsp. margarine or butter, melted 1/2 can whole kernel corn, drained shortening or cooking oil for deep frying powered sugar

Method: Combine the flour, granulated sugar, baking powder, and salt in a medium mixing bowl. Add milk, egg, margarine or butter, and corn. Stir just till moistened. Drop batter by tablespoons, about 4 at a time, into deep hot fat (365 degrees). Cook for 4-5 minutes or until golden brown, turning once. Drain on paper towels. Keep fritters warm by placing on a baking sheet in a 300 degree oven while frying remaining batter. Serve warm dusted with powdered sugar. Makes about 12 fritters.

4- 8 Inch Corn Tortillas 1/2 Cup Semi-Sweet Chocolate Chips	Chocolate Dipped Cinnamon Sugar Snacks	a

Preheat oven to 375 degrees. Cut each unbaked flat corn tortilla into 8 wedges. Place wedges on un greased baking sheet. Bake for 4-7 minutes or until light golden brown. Remove from baking sheet and place on cooling rack or paper towel. In small saucepan over low heat melt chocolate chips and shortening, stirring constantly. Remove from heat, place in warm water to keep chocolate soft. Line clean baking sheet with waxed paper. In plastic bag combine sugar and cinnamon. Gently shake a few shell wedges at a time in sugar mixture. Dip wide end of each wedge in melted chocolate. Place on waxed paper; refrigerate until chocolate is set. Makes 32 pieces.

2 cups (12 ounces) milk chocolate chips l/2 cup raisins	*The cow pie*	1 tablespoon shortening 1/2 cup chopped slivered almonds

Method: In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat; stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill until ready to serve. Yield: 2 dozen.

2 cups sugar
1 stick butter
4 tablespoons Cocoa
1 teaspoon vanilla extract

Texas Cow Patties

1/2 cup diluted evaporated milk
Half cup peanut butter (optional)
3 cups uncooked Oats

Method: Combine Sugar, Butter, Cocoa, and milk. Bring to boil, approx one minute. Remove from the heat and add Peanut Butter *optional* and the Oats. Drop by spoonfuls on cookie sheet, foil, or wax paper. Chill In Refrigerator and Serve.

2 c. butter
2 c. each of white and brown sugar
1/2 tsp. salt
2 c. each of oats and bran flakes
1 12 oz. package of chocolate chips
1 6 oz. pkg peanut butter chips

Texas Cow Chip Cookies

1 c. raisins
4 eggs
2 Tbs. vanilla
4 c. flour
2 tsp. each of baking powder and baking soda
1 c. each of pecans and coconuts

Method: Beat butter and sugars together until blended. Add eggs and vanilla and beat until smooth. In a separate bowl, combine flour, salt baking powder and soda. Gradually add to sugar mixture and stir well. Stir in remaining ingredients. Drop cookies with a quarter cup measure onto lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes. Cool on a wire rack. Store in an airtight container between sheets of wax paper.

2 c. sifted flour 1 tsp. baking soda 1 1/2 c. brown sugar 2 eggs 2 c. oats 2 cans of coconut	Cowboy Cookies	1/2 tsp. salt 1 c. butter 1/2 c. sugar A large package of chocolate chips 1 1/2 tsp. vanilla

Method: Cream butter and sugars together. Add eggs, flour, salt and soda. Add vanilla, oats, coconut and chocolate chips. Mix well. Drop by tablespoon onto greased cookie sheet. Bake at 350 degrees for 15 minutes. Makes about 6 dozen cookies.

1 Moon Pie (preferably chocolate.)	Ice Cream Sundae Moon Pie	1 scoop vanilla or vanilla bean ice cream. Sundae topping (any flavor, magic shell works the best!)

Method: Place the Moon Pie on a microwave safe dish and heat in the microwave for 12 seconds. Place the scoop of vanilla ice cream on top of the Moon Pie and spoon your favorite sundae topping over it. Eat and enjoy!

1 German chocolate cake mix 1 cup semisweet chocolate chips 1 can (14 oz.) sweetened condensed milk	Better'n SEX Cake!	caramel topping 12 ounces Cool Whip 3 heath bars, crushed

Serves/Makes: 16 \| Ready In: 1-2 hrs Method: Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done. While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

If you have a Southern family recipe not included on here, then send it to me!!

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