Recipes Included On This Page Texas Brownies Texas Chili Texas End Of The Garden Pickles Thai Cucumber Pickles The Incredible Lawry's Skillet Supper TJ's Bread and Butter Pickles Tomato Artichoke Rice Salad Tomato Parmesan Tart Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Texas Brownies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 cups sugar 1/2 cup butter -- (1 stick) 1/2 cup shortening 1 cup strong brewed coffee 1/4 cup unsweetened cocoa 1/2 cup buttermilk 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla Frosting 1/2 cup butter -- (1 stick) 2 tablespoons unsweetened cocoa 1/4 cup milk 3 1/2 cups powdered sugar 1 teaspoon vanilla Generously butter a jelly roll pan. In a large bowl, combine the flour and the sugar. In a heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour over the flour and sugar mixture. Add the buttermilk, eggs, baking soda and vanilla. Mix well, then turn mixer to medium high until batter is smooth. Pour into prepare jelly-roll pan. Bake at 400 degrees F. on center rack level of oven for 20 minutes or until brownies check done by bouncing back after being pressed on lightly. While brownies bake, prepare frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in powdered sugar and vanilla until frosting is smooth. Pour evenly over brownies as soon as you take them out of the oven. Cool. Yields 48 brownies. Contributed to the FareShare Gazette by Patty; 27 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 6g Fat (38.6% calories from fat); 1g Protein; 22g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Texas Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds lean beef chuck roast -- cubed and browned 6 slices bacon -- diced 1 large onion -- diced [add to meat] 3 teaspoons bottled garlic 6 jalapeno peppers -- seeded and chopped [or to taste] 2 teaspoons salt 4 tablespoons chili powder 1 tablespoon cumin 1/2 teaspoon oregano 32 ounces Mexican seasoned tomatoes -- (two 16-ounce cans) Brown the meat; add the rest of the ingredients. Bring to a boil, stir well, cover and reduce heat to simmer. Simmer several hours, stir occasionally. If it needs liquid, add a can of beef broth. You can add cooked pinto beans to this if you want but Texans don't eat beans in it. You can eat this in a bowl, over rice or wrapped up in a flour tortilla you've softened in a dry hot skillet. Serves 6. Contributed to the FareShare Gazette by Patty; 25 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 4g Fat (52.3% calories from fat); 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 864mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Texas End Of The Garden Pickles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sliced cucumbers 1 cup chopped sweet peppers 1 cup chopped cabbage 1 cup sliced onions 1 cup chopped green tomatoes 1 cup chopped carrots 1 cup green string beans -- cut in inch pieces 1 cup chopped celery 1 tablespoon celery seed 2 tablespoons mustard seed 2 cups vinegar 2 cups sugar 2 tablespoons turmeric SOAK cucumbers, peppers, cabbage, onions, celery and tomatoes in salt water over night (cup salt to 2 quarts water). Drain. Cook the carrots and string beans in boiling water until tender; drain water. Mix soaked and cooked vegetables with remaining ingredients and boil 10 minutes. Place in sterilized Kerr jars; seal at once. Process in Boiling Water Bath 5 minutes. Source : "http://aggie-horticulture.tamu.edu/plantanswers/recipes/tomrec.html" S(Formatted by Chupa): "~" Contributed to the FareShare Gazette by Chupababi; 18 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Cucumber Pickles Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PICKLE A: 3 cups cucumbers -- thinly sliced 1/3 cup onion -- chopped 1/2 cup red wine vinegar 2 teaspoons sugar 1/4 teaspoon salt 4 red chili peppers -- seeded 1 tablespoon cilantro leaves PICKLE B: 3 cups cucumbers -- sliced thinly 1/2 small onion -- sliced thinly MIXTURE A: 2 red chili peppers -- seeded 2 teaspoons garlic -- chopped 2 teaspoons cilantro root -- chopped 2 teaspoons peppercorns -- whole or ground B MIXTURE: 1/2 cup vinegar 2 tablespoons soy sauce 1 1/2 teaspoons sugar 1 tablespoon cilantro leaves -- chopped 1/2 cup peanuts -- crushed PICKLE A: Combine all ingredients and serve. PICKLE B: Place cucumber and onion in a bowl and toss. Place MIXTURE A in a blender or food processor and blend to make a rough paste. Blend MIXTURE B, then mix together MIXTURES A and B. Immediately pour over the cucumbers and sliced onion. Place in a serving dish and sprinkle with the cilantro leaves and crushed peanuts. Serve immediately. To make it hotter add more red pepper or a shake or two of cayenne. S(Formatted by Chupa): "" Contributed to the FareShare Gazette by Chupababi; 19 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 6g Fat (36.6% calories from fat); 6g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 442mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * The Incredible Lawry's Skillet Supper Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/2 cup chopped onion 1/2 cup chopped green pepper 8 eggs 1/4 cup milk 1 teaspoon Lawry's seasoned salt 1/2 teaspoon crushed basil 1/4 teaspoon Lawry's seasoned pepper 3 ounces cream cheese -- cubed 1 medium tomato -- chopped 2 slices bacon -- (2 to 4 slices) cooked and crumbled In large skillet over medium heat, cook onion and green pepper in butter until tender. Mix eggs, milk, and seasonings and pour over onion and green pepper. Add cream cheese cubes and tomato. Gently push pancake turner completely across bottom and sides of skillet, forming large soft curds. Cook until eggs are thickened throughout but still moist. Sprinkle with the crumbled bacon. Contributed to the FareShare Gazette by Polly; 16 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 303 Calories; 24g Fat (71.7% calories from fat); 15g Protein; 7g Carbohydrate; 1g Dietary Fiber; 418mg Cholesterol; 294mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. * Exported from MasterCook * TJ's Bread and Butter Pickles Recipe By : TJ Hill - Appetites Catered Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 canning jars with lids -- (16-ounce size) 1 pound small cucumbers -- washed and sliced to 1/4-inch Pickling lime Water 1 quart ice 2 quarts water -- cold 1 cup vinegar 1 cup sugar 1 cup water 3/4 pound small onion -- peeled and thinly sliced 1 tablespoon pickling spice 1 teaspoon cayenne Sterilize jars and lids. Place cucumber slices into a crock, cover with pickling lime and water. Cover and chill overnight. Drain, rinse well and drain well. Place into a bowl of water, separate slices and drain; repeat twice. Cover with ice and cold water. Chill for 3 hours, drain well. Let stand for 60 minutes, to return to room temperature. Combine vinegar, 1 cup water, sugar, onions, and spices in a stainless saucepan, over a moderate flame. Cover, bring to a boil, uncover and boil for 8 minutes, until slightly thickened. Strain well and return liquid to saucepan, over a low flame heat to a boil. Alternately layer cucumber slices and onions into jars. Pour in heated liquid to within 1/2-inch of top. Lightly screw on lids . Process for 10 minutes in a hot water bath (20 minutes for 1 quart jars). Cool and store in a cool, dry, dark place. Serve slightly chilled or at room temperature. S(Formatted by Chupa): "~" Contributed to the FareShare Gazette by Chupababi; 19 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; trace Fat (2.3% calories from fat); trace Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Tomato Artichoke Rice Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces marinated artichoke hearts -- (1 jar) 2 tablespoons lemon juice 1 teaspoon finely chopped garlic 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups cooked cold rice 1 1/2 pounds fresh California tomatoes -- (3 large) seeded, diced and drained 1 cup finely chopped red onion 1 can pitted whole black olives -- (5 3/4 ounces) drained and cut in quarters 1/4 cup chopped parsley Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise, reserve. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients. Makes 6 servings. Contributed to the FareShare Gazette by Margie; 18 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; 2g Fat (47.6% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Tomato Parmesan Tart Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Parmesan Crust: 1 cups all-purpose white flour 6 tablespoons salted butter 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup finely grated parmesan cheese 3 tablespoons cold water -- (3 to 4) Filling: 2 eggs 3/4 cup cream 1 teaspoon salt 1/2 teaspoon ground black pepper 4 whole tomatoes 1 teaspoon salt 1/2 cup finely grated parmesan cheese Crust: In mixer or food processor, combine all crust ingredients except water. Mix or pulse until well combined, but pea-sized pieces of butter are still visible. Add 7 tablespoons water and mix or pulse until just combined. Add more water if necessary to get dough to come together. Turn dough out and roll 1/8 inch thick and to fit the tart pan. Prick bottom of tart crust with fork to prevent bubbles. Place in refrigerator to chill for at least 15 minutes. Pre-heat oven to 400F. Pre-bake crust for 20 to 25 minutes until pale golden brown. While crust is baking, prepare custard and tomatoes. Filling: In small bowl, beat eggs with cream, salt and pepper. Set aside. Slice tomatoes 1/4-inch thick, sprinkle with 2 teaspoons salt, and set on layers of paper towels to absorb excess juices. Let sit on paper towels for about 10 to 15 minutes to drain. When crust is pre-baked, remove from oven and sprinkle one quarter of the remaining Parmesan cheese on the bottom. Then layer slices of tomatoes on bottom in single layer, slightly overlapping. Pour custard over tart, sprinkle with half of remaining Parmesan cheese. Repeat process for remaining tart. Bake at 400F for 20 to 25 minutes until custard is set. Serve hot or let cool to room temperature before serving. Refrigerate any remaining tart promptly. This tart is as tasty as it is beautiful. Great for a light dinner, or as an appetizer. Makes 1 10-inch tart Contributed to the FareShare Gazette by Margie; 19 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 9g Fat (83.5% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 829mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.

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