Classic Tex Mex and Texas Cooking - download pdf or read online

By Sheryn R. Jones

ISBN-10: 1931294631

ISBN-13: 9781931294638

Real Recipes with monstrous, daring Flavors. real recipes and tall stories mix to make this cookbook a vintage only for its leisure worth. mammoth, daring tastes from the Lone big name kingdom catch the stomachs and minds of many and all of the mythical favorites are during this cookbook. Lone celebrity Chicken-Fried Steak and Cream Gravy, Frijoles Ranchero, actual easy pork Brisket, Championship Chili, Buckeroo barbeque, Slaugtherin' Sops and Unruly Rubs, Rodeo Beans, Texas Fajitas and many extra placed this cookbook at the map. A Tex-Mex dictionary, foundation of Tex-Mex meals, phrases of knowledge from narrow and nice recipes for appetizers, soups and salads, breads and sandwiches, facets, major dishes and plenty of muffins make this cookbook a true locate. 350 recipes

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Extra info for Classic Tex Mex and Texas Cooking

Example text

40~ B rews Sparkling Cranberry Punch 2 quarts cranberry juice cocktail 1 (6 ounce) can frozen lemonade, thawed 1 quart ginger ale, refrigerateed Red food coloring, optional Ice ring for punch bowl ✪ In large pitcher, combine cranberry juice cocktail and lemonade and refrigerate. ✪ When ready to serve, pour cranberry mixture into punch bowl, add ginger ale and stir well. Serves 8 to 12. TIP: You can freeze an ice ring of water and red food coloring or ice ring of cranberry juice. Summertime • P unch 1 (3 ounce) package lime gelatin 1 (6 ounce) can frozen limeade, thawed 1 (6 ounce) can frozen lemonade, thawed 1 quart orange juice 1 quart pineapple juice 1 tablespoon almond extract 2 to 3 drops green food coloring 1 liter ginger ale, refrigerateed ✪ Dissolve lime gelatin in 1 cup boiling water and stir well.

Yield: 1 pint. TIP: Make your own refried beans. Recipe is on page 105. • ~29~ T easers Layered Taco Dip ½ cup mayonnaise 1 cup sour cream 1 (1½ ounces) package taco seasoning 2 (14 ounce) cans refried beans with green chilies 2 (8 ounce) packages frozen guacamole 2 tomatoes, chopped 2 green onions with tops, chopped 1 (8 ounce) package shredded cheddar cheese 1 (4 ounce) can chopped ripe olives, drained Chips ✪ Mix mayonnaise, sour cream and taco seasoning and set aside. ✪ On large platter or 9 x 13-inch glass dish, spread refried beans as first layer of dip.

Serves 16 to 22. September National Cowboy Symposium Barbecue Cook-Off......... September Republic of Texas Chilympiad.................................... September State Fair of Texas BBQ and Chili Cook-Off...................... Dallas........... October Czhilispiel........................................................................ Flatonia........... October Pendery’s Chili Cook-Off........................................... Fort Worth........... October Brinkman Backyard BBQ Cook-Off........................

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Classic Tex Mex and Texas Cooking by Sheryn R. Jones


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