Cookbook
Texas Ranger CookiesMary Nell's Chicken Enchilada SoupTexas Cheese LogEasy GuacamoleLoblolly Roundup BeansProcter Family Indian SoupGazpachoGrilled Corn RelishGrandmother Schuchardt's Bourbon BallsLoblolly Ranch ChiliKaye's Beachhouse Beans Links About This Site
The Recipe of the Day may be a bit too fancy for the likes of us here at the ranch, but I think it's fun to see, anyway.
Two of my ancestors were old-time Texas Rangers -- William Jefferson Asher in the 1830's and 1840's and my grandfather, Adrian McCowen in the early years of the Twentieth Century. I'm not sure if either actually had these cookies during their rangering years, but Papa and I shared many platters of my mother's cookies while he told me his adventures as a Ranger in the booming East Texas oiltowns and along the vast South Texas border.
| 1 c. shortening | 2 c. oats(quick or regular, uncooked) | ||||||||||||||||||||||||||||||||||||||||||||||||
| 1 c. white sugar | 2 c. sifted flour | ||||||||||||||||||||||||||||||||||||||||||||||||
| 1 c. brown sugar | 2 tsp. baking soda | ||||||||||||||||||||||||||||||||||||||||||||||||
| 2 eggs | 1 tsp. salt | ||||||||||||||||||||||||||||||||||||||||||||||||
| 2 c. corn flakes | 1 tsp. vanilla |
Cream together the shortening and sugars. Add unbeaten eggs and blend. Stir in corn flakes and oats. Sift together flour, baking soda and salt; gradually add to first mixture. Add vanilla. Drop by teaspoon onto lightly greased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly brown.
Variations: Add 1 c. chocolate chips, chopped pecans, or shredded coconut.
Mary Nell Hallmark, my husband's stepmother, was a wonderful woman and a great cook. The oldest girl in a large family, she took over the cooking and childcare duties after the illness and death of her mother. Mexican dishes were some of her specialties, and she always liked recipes that made enough for a "threshing crew."
| 1 doz. corn tortillas | 1 (6 1/2 oz.) can chunk-style chicken | ||||||||||||||||||||||||||||||||||||||||||||||||
| 1 small onion, chopped | 1 1/2 c. water | ||||||||||||||||||||||||||||||||||||||||||||||||
| 1 garlic clove, crushed | 2 tsp. Worchestershire sauce | ||||||||||||||||||||||||||||||||||||||||||||||||
| vegetable oil | 1 tsp. ground cumin | ||||||||||||||||||||||||||||||||||||||||||||||||
| 1 (4 oz.) can chopped green chilies, undrained | 1 tsp. chili powder | ||||||||||||||||||||||||||||||||||||||||||||||||
| 1 (14 1/2 oz.) can beef broth | 1/4 tsp. black pepper | ||||||||||||||||||||||||||||||||||||||||||||||||
| 1 (10 1/2 oz.) can chicken broth | 3 c. shredded Cheddar cheese | ||||||||||||||||||||||||||||||||||||||||||||||||
| 1 (10 1/2 oz.) can cream of chicken soup | paprika |
Cut 6 tortillas into 1/2 inch strips; set aside. Cut remaining tortillas into triangles and fry in hot oil until crisp; set aside. Saute onions and garlic in 2 teaspoons hot oil in a large Dutch oven. Add tortilla strips and next 11 ingredients; bring to a boil. Cover and reduce heat; simmer 1 hour. Add tortilla strips and cheese; simmer uncovered 10 minutes. Sprinkle with paprika and serve with reserved crisp tortillas chips.
These Texas-style cheese logs or balls are tasty treats for a party or other gathering. Wrapped tightly, these will freeze well until needed.
| 1 lb. Velveeta cheese | 1 clove garlic, finely minced | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 2 (3 oz.) pkgs. cream cheese | chili powder | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1 c. chopped pecans |
Let cheese come to room temperature. Mix together. Add garlic and pecans. Mix by hand and form into a ball or 2 logs. pour chili powder onto waxed paper or a plate. Roll ball or logs in chili powder until covered. Serve at room temperature with crackers or chips.
This easy fix-up for store-bought guacamole dip came from the Victoria Advocate. It tastes almost home-made!
| 1 large container good quality guacamole | 1 large ripe plum tomato, seeded and chopped | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 2 tbsp red onion, chopped | A few sprigs fresh cilantro |
Reserve some of the chopped tomatos and onions for garnish, and add the remaining chopped tomatos and onions to the guacamole. Blend by hand. Garnish with reserved chopped tomatos, onions, and cilantro sprigs. Serve with corn or tortilla chips.
For roundup time here at the Loblolly, I always cook up a big pot of beans. It's a favorite with the hands, and I hope it will become one of yours, too. Just don't get carried away with the chili peppers, like I sometimes do. I need to remember that some folks may not like things quite so spicy!
| 2 lbs. ground beef | 2 lbs. dried pinto beans | ||||||||||||||||||||||||||||||||||||||||||||||||
| 2 chopped onions | 1 small can tomatoes and chilies | ||||||||||||||||||||||||||||||||||||||||||||||||
| 1 sliced bell pepper | 1 Tbsp. chili powder | ||||||||||||||||||||||||||||||||||||||||||||||||
| salt & pepper | 4 cloves garlic |
Pick and wash pinto beans; place in large pot. Add enough water to cover beans with 2 or 3 inches of water. Bring to a boil, cover the pot and remove from heat. Leave covered for 1 hour. Brown and drain ground meat (If it's Longhorn meat, spray the pan with a non-stick spray first. You won't need to drain the meat after cooking). Saute peppers and onions until soft.Set meat, onions and peppers aside until After beans have cooked for an hour, remove cover and simmer until soft. Add all ingredients to bean pot. Adjust flavoring to taste. Those who don't mind cooking with alcoholic beverages might like to add a can of beer (dark beer is very good in this) to make what we call "Boracho" (drunken) beans. Simmer until all ingredients are hot. Serve with cornbread or chips.
Mary Nell Procter Hallmark, my husband's stepmother, said this simple but delicious family recipe was adapted from a soup made by a Native American family friend. Indian Soup has warmed generations of Procters and Hallmarks while the blue northers howled outside.
| 2 qts. water | 3 cans tomato sauce | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1 chopped onion | 2 stalks chopped celery | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1/8 ts. garlic salt | 1/8 tsp. celery salt | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| salt & pepper to taste |
Place all ingredients in a large pot. Boil for 30 minutes. Serve hot in mugs.
I love a nice, cold gazpacho for lunch a hot, summer day. Here’s an quick and easy recipe I got from the Victoria (Texas, of course) Advocate:
Chop the first four ingredients into large chunks:
| 4 plum tomatoes | 1 medium red onion | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1 English cucumber (seedless), peeled | 1 red bell pepper, cored | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 16 oz tomato juice, chilled | 1/4 cup olive oil | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1 1/2 tsp Worcestershire Sauce | 1 1/2 tsp horseradish | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 2 tbsp vodka (optional) | Juice of 1 lemon | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1/2 tsp dried dill | 1/2 tsp Tabasco | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1 clove garlic, chopped | Salt and pepper to taste |
Put all ingredients in a food processor and pulse quickly to combine. Stop while it's still chunky. Chill before serving. Garnish with sour cream if desired. Serve with crackers, corn chips, or tortilla chips. Serves 6.
Gazpacho can be prepared a day ahead and refrigerated until needed.
Here is a good relish to go with barbecue or fajitas. So when we fire up the grill, I'll put on the sweet corn.The recipe also came from the Victoria Advocate.
| 2 ears sweet corn | 2 medium tomatoes | ||||||||||||||||||||||||||||||||||||||||||||||||
| 10 fresh basil leaves | 1 tbsp olive oil | ||||||||||||||||||||||||||||||||||||||||||||||||
| Juice of 1 lime | 1 tbsp chopped garlic | ||||||||||||||||||||||||||||||||||||||||||||||||
| Salt and pepper to taste |
Variation: Add fresh roasted red peppers and/or 1/2 cup cooked and chilled black beans and replace basil with 2 tablespoons chopped fresh cilantro.
Grandmother and Granddaddy never allowed alcohol in their house, except when Grandmother was preparing for Christmas. Then, rum and bourbon were allowed for cooking only. She baked rum fruitcakes and made these bourbonballs. Rum could also be substituted for the bourbon in this recipe.
| 1 pkg vanilla wafers | 2 TBsps. cocoa | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1/2 c. sugar | 1/2 c. bourbon | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1 c. pecans | 1 c. powdered sugar | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1/4 c. light corn syrup |
Finely crush vanilla wafers and chop pecans. Add all ingredients except powdered sugar. Mix thoroughly. Shape into 1-inch balls. Roll in powdered sugar until well coated. Store in refrigerator for at least 3 days before serving so flavors can blend. Roll in powdered sugar again if necessary; the sugar is often absorbed into the balls. These keep refrigerated for up to 2 weeks, but do not freeze.
Chili is a favorite cold-weather dish here at the ranch. Although I love food hot and spicy, I try to season foods so that others will also enjoy them. Add the seasonings gradually -- seasonings sometimes get stronger as they cook -- and taste to be sure.
| 10 lbs. ground beef or chili meat | 2 chopped onions | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 4 or 5 garlic cloves, minced | 3 or 4 cans diced tomatoes and chilies | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 3 Tbsp. comino (ground cumin) | 3 large cans tomato or vegetable juice | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 3 Tbsp. chili powder | tabasco sauce, salt & pepper to taste |
Brown meat (a pound or two at a time) in a heavy pot. Drain if necessary (it won't be if you're using Longhorn meat, but you will need to spray the pot with a non-stick spray before cooking to prevent sticking). Saute onion and garlic until soft. Add remaining ingredients. Bring to a boil, lower heat and simmer for an hour or longer. Stir often and a small amounts of water or tomato or vegetable juice if the chili begins to cook down too much. Mix a small amount of masa or cornstarch with water to form a thin paste to thicken to your liking. Adjust flavorings to taste. Serve with chips, tortillas or cornbread.
My husband's stepsister Kaye cooks up a big pot of these when the family gathers for a beach condo party at Aransas Island. This easy recipe feeds a large crew of beachcombers.
| 1 lb. bacon | 2 cans beef broth | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 3 lg. red onions, chopped | 3 lg. tomatoes or 1 lg. can tomatoes | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 4 (15 oz.) cans pinto beans | 1 1/2 c. fresh cilantro, chopped | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 2 (15 oz.) cans pinto beans with jalapeno peppers | 1 Tbsp. sugar
Fry bacon until crisp, remove from pan, add onions and cook until tender. Crumble bacon, add bacon, onions and beer to all the other ingredients and simmer for 1 1/2 hours. Makes a large batch, and they're good!
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webspinner: Janet Hallmark
© 1998 -- 2006 jhallmark@hughes.net
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