Ingredients:
2 Tbsp. shortening (or drippings)
2 Tbsp. flour
Instructions:
Heat shortening, add flour, stirring slowly until brown, salt and pepper to taste. Tbsp. roux is the basis for most Creole cooking, and is adapted in various ways, serving as a base for gumbos, stews, etc. (Also see Basic Gumbo Recipe for additional information on making a Roux.)
Notes:
Servings Yield:
Ingredients:
Prepared Hollandaise Sauce
1/8 tsp. chives
1/2 tsp. parsley
1/8 tsp. dry tarragon leaves
Instructions:
Sarne as Hollandaise Sauce, but add 1/s tsp. chives, 1/2 tsp. parsley, 1/s tsp. dry tarragon leaves.
Notes:
Servings Yield:
Ingredients:
4 c. cereal squares
1112 c. miniature pretzels
1 C. pecans
11., c. butter
1/2 c. honey
Instructions:
Combine pretzels. pecans and cereal. Melt butter in pan, stir in honey and blend well. Pour over cereal to coat. Spread in jellyroll pan. Bake at 350° for 12-15 minutes, or until lightly glazed. Stir occasionally. Spread on waxed paper to cool.
Notes:
Servings Yield:
Ingredients:
’12 cup butter
1 (17-oz.) package crispy corn
cup creamy peanut butter and rice cereal
cups milk chocolate chips
1 lb. powdered sugar
Instructions:
Combine butter, peanut butter, and chocolate chips ina sa cep. Melt over medium heat, stining often. Pour over cereal and mix until thoroughly coated. Pl. ace cereal in a paper sack, sprinkle in powdered sugar. Fold down the top of sack and shake well. Makes 3 lbs. or about 12 servings.
Notes:
Tbsp. recipe wasalways made by a great Emmaus lady and always taken to the meetings that we attended. I miss you Cindy, and think of you every time I make this recipe.
Servings Yield:
Makes 3 lbs
Ingredients:
40 pounds tomatoes, blanched
12 garlic cloves
peeled & pureed
3/4a cups salt
14 medium peeled onions
2 cups vinegar
Instructions:
Put in pot and cook. Add fresh Jalapef os (1 or 2 pints) puree. The longer you cook it the hotter it gets. Cook about I hour. Pack in sterilized jars and lids.
Notes:
South Texas is famous for its sauces and this Picante Sauce is sure to bring raves from everyone. When we lived in Alice, we discov-ered that no hostess would ever serve a meal without home made Picante Sauce on the table. Be careful, it is addictive.
Servings Yield:
Ingredients:
1 cup mayonnaise or salad
1 tsp. grated onion
dressing
1 tsp. snipped parsley
1 Tbsp. finely chopped dill
1 tsp. chopped canned
pickle pimiento
Instructions:
Combine all ingredients. ChiU. Makes 1 cup. Serve with Fried Oysters, Grilled Salmon Steaks, Shrimp, or Salmon Patties.
Notes:
Servings Yield:
Makes 1 cup
Ingredients:
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup lemon juice
2 Tbsp. salad oil
1/2 tsp. ginger
2 garlic cloves, minced
Instructions:
Combine all ingredients. Marinate meat in a plastic bag, turning to coat. Cleanup is easy; just discard the bag when finished.
Notes:
If you are going to freeze your meat do so with the marinade on it Then, while it is thawing it is a. Jso marinating, saving you valu-able time.
Servings Yield:
Ingredients:
2 cloves garlic
1⁄2 onion
3 serrano peppers
1 bunch cilantro
1 (26-oz.) can diced tomatoes
1 (15-oz.) can tomato sauce salt and pepper to taste
JO fresh tomarillos, husks removed
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1/2 cup wMter
1/3 cup packed rre h cil., ntro
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Instructions:
Mix all ingredients in blender or food processor. Combine tomatillo, onion, and water to cover in mall saucepan. Bnn to a boil, and cook 5 minutes. Tum off hear. and let sr.. ind 20 minut or until tomatillos are render. Drain. Proces’i romarillo mixrure. 1 cup water, and remaining ingredients in a blender unril mooth. Co-. and chill until ready to serve. Males I 1/2 cups.
Notes:
I am now officially amazed that people will add hot sauce to so many different dishes. My family has definitel-y developed a taste for it for breakfast, lunch, and dinner, and if I forget, they will always say, “Where’s the hot sauce?” Tbsp. can be used on enchilada. s. My first real initiation int tomatillos was at the Deli where we used them frequently and J lc: amc to appreciate their special t te.
Servings Yield:
Ingredients:
2 T. vinegar
l T. Vorcestershire sauce
2 tsp. brown sugar
2 tsp. salt
1 pinch red pepper
1⁄2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. black pepper
3⁄4 c. catsup
3⁄4 c. hot water
3 T. Tabasco sauce
Instructions:
Mix all ingredients together and use liberally and often while cooking or basting.
Notes:
Servings Yield:
Ingredients:
40 pounds tomatoes, blanched
12 garlic cloves
peeled & pureed
3/4a cups salt
14 medium peeled onions
2 cups vinegar
Instructions:
Put in pot and cook. Add fresh Jalapef os (1 or 2 pints) puree. The longer you cook it the hotter it gets. Cook about I hour. Pack in sterilized jars and lids.
Notes:
South Texas is famous for its sauces and this Picante Sauce is sure to bring raves from everyone. When we lived in Alice, we discov-ered that no hostess would ever serve a meal without home made Picante Sauce on the table. Be careful, it is addictive.
Servings Yield: