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Spray a casserole or baking dish with vegetable cooking spray. Using half of
the cornmeal mixture, line the dish. Fill with the meat mixture. Sprinkle
sliced ripe olives over the top. Using the remaining half of the cornmeal
mixture, cover the top of the pie.
Bake at 350 F for 20 minutes or until nicely browned. Makes about 6
servings.
Tamale Pie 81
Tavern Burgers
1 1/2 C. chopped onion
3 T. butter
1 can tomato soup
1/2 C. water
1/4 C. vinegar
2 T. prepared mustard
2 T. Worcestershire sauce
2 T. brown sugar
2 lb. ground beef
Salt and pepper, to taste
Combine and cook 1 cup onion and butter until clear and tender. Remove from fire
and add remaining ingredients except beef, salt and pepper. Simmer for 10
minutes.
Cook ground beef and remaining onion until brown. Add to mixture. Salt and
pepper to season. Spread on toasted buns. Serves 10.
Tavern Burgers 82
Texan Red Rice
1 Cup Long-grain rice (not instant rice)
2 Tablespoons Lard or Peanut oil
2 Cloves Garlic, minced or put through a garlic press
1 Medium white onion, finely chopped
2 Ripe plum tomatoes, seeded and finely chopped
8-ounce can Tomato sauce
1¼ Cup Chicken broth
2 Tablespoons Chili powder
½ teaspoon Salt
Heat the oil in a heavy skillet. add the rice and stir over medium-high heat
until rice is golden brown. Add the garlic and chopped onion. Saute until
the onion just begins to brown.
Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower
heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed.
Remove from heat and allow to sit, covered, for 5 minutes.
Fluff with a fork and serve. Makes 5 or 6 servings.
Texan Red Rice 83
Texas Barbecue Sauce
This sauce can be used with beef, pork and poultry.
6 dried red New Mexican chiles, stems and seeds removed
4 dried chiltepin chiles
1/2 C. commercial "chili" sauce
1 large onion, chopped
2 cloves garlic, chopped
2 T. bacon drippings or vegetable oil
1 C. catsup
5 T. distilled white vinegar
4 T. brown sugar
2 tsp. dry mustard
2 tsp. Worcestershire sauce
2 tsp. liquid smoke
Cover the chiles with hot water and let them sit for 30 minutes until softened. In a
blender, purée the chiles with 1 cup of the water they were soaked in until smooth.
Sauté onion and garlic in the oil until soft. Add remaining ingredients. Bring to a
boil, reduce the heat, and simmer for 30 minutes. Purée the sauce in a blender
until smooth. Makes 2 1/2 cups.
To use, apply toward the end of the grilling time as the sauce may burn otherwise.
Texas Barbecue Sauce 84
Texas Caviar
2 Cup Blackeyed peas (fresh cooked or canned)
1 Teaspoon Olive oil
1 Small can of chopped green chiles
Dash of cayenne pepper or your favorite hot sauce
2 Teaspoon Minced onion
2 Teaspoon Minced celery
2 Teaspoon Apple cider vinegar
¼ Teaspoon Salt
Freshly ground black pepper, to taste
1 Teaspoon Fresh cilantro, minced (or more, if you are a cilantro fan)
2 Plum tomatoes, seeded and diced
Drain peas, rinse with cold water and drain again.
Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and pepper,
and mix well. Pour over peas and stir gently.
Refrigerate for several hours or overnight.
At serving time, add chopped tomatoes and cilantro, and mix carefully.
Texas Caviar 85
Texas Chili
3 lb. round steak, cut into 3/4-inch cubes
1 lb. ground chuck
1 lb. pinto beans
2 qt. tomatoes
1 lb. yellow onions
3 sweet bell peppers
5 dried chile peppers
1/2 C. chili powder
Salt
Red pepper
1/4 C. Crisco
2 T. Crisco
1/2 gal. water
1/4 C. sugar
Soak pinto beans in 1/2 gallon water overnight in refrigerator.
In a 10- to 12-inch skillet, brown round steak in the 1/4 cup Crisco, stirring
frequently.
In another skillet, brown ground chuck on low heat, stirring frequently for 10
minutes.
Cut up onions and bell peppers in 1/2-inch pieces. Add to ground chuck with 2
tablespoons Crisco and sauté for approximately 15 minutes, stirring frequently.
Mince chile peppers very fine.
In a large 8-quart or larger kettle, combine pinto beans, browned round steak,
sautéed ground chuck, onions, peppers, 2 quarts tomatoes, minced chile peppers
and the 1/2 cup chili powder; cook covered on simmer for 2 hours.
Add salt and red pepper to taste. Add sugar and simmer for 4 hours. Add
additional water sparingly, if necessary.
Taste and add more chili powder, salt, red pepper and sugar as desired. Simmer 1
hour (total cooking time is 7 hours).
Serving suggestion: Serve with Texas toast or oyster crackers and ice cold milk or
iced tea.
Texas Chili 86
Texas Deviled Eggs
6 hardboiled eggs, peeled
1 T. minced scallion
1 T. chopped fresh cilantro
1 small jalapeño pepper, finely chopped
1/4 C. mayonnaise
1 tsp. prepared mustard
1/4 C. shredded Cheddar cheese
Chili powder
Cut a small slice from the tips at both ends of the eggs to create a flat surface for
them to stand upon. Slice each egg in half crosswise. Remove yolks; place in a
small bowl and mash. Add scallion, cilantro, jalapeño pepper, mayonnaise, and
mustard; blend well. Spoon about 1 tablespoon of the yolk mixture into each egg
half. Top each with cheese; sprinkle with chili powder. Cover; store in the
refrigerator.
Texas Deviled Eggs 87
Texas Enchiladas
Chili Gravy
2 T. shortening
2 T. flour
2 T. chili powder
2 C. warm water
1 (8-ounce) can tomato sauce
1 tsp. salt
1/2 tsp. pepper
Place shortening in skillet over medium heat. When shortening melts, use a whisk
to stir in flour. Add chili powder, water and tomato sauce. Allow liquid to simmer,
stirring occasionally. Add salt and pepper to taste. Cook until thickened, about 15
to 20 minutes. Set sauce aside.
Filling
3/4 lb. ground beef
1/4 tsp. salt
1/4 tsp. pepper
Place ground beef in small skillet and cook over medium heat until meat is
browned. Season with salt and pepper. Drain well and set aside.
For Assembly
4 C. grated longhorn or Cheddar cheese
1 C. finely chopped onion
12 corn tortillas
2 T. vegetable oil
Preheat oven to 350°F. Lightly coat a 13 x 9-inch glass baking dish with nonstick
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