Tex Mex Trash
1 bag microwave popcorn, popped
1 cup corn chips
1 cup goldfish-type crackers
1 cup dry roasted peanuts
3 tablespoons butter, melted
1 tablespoon dry taco seasoning (mild or hot, your preference)
Combine popcorn, corn chips, crackers and peanuts in large
bowl.
Combine melted butter and taco seasoning, then drizzle over the
popcorn mixture.
Mix well, place on cookie sheet and bake at 275
degrees F for 10 minutes.
Store in a tightly covered container.
Tex-Mex Baked Potatoes
4 baking potatoes
1 pound lean ground beef
1 (12 ounce) jar mild or hot salsa
2 teaspoons chili powder
1/4 cup diced green bell pepper
1 tablespoon chopped stuffed green olives
1 cup shredded Monterey jack cheese
1 cup thinly sliced iceberg lettuce
Sliced tomatoes
Scrub potatoes; pierce skin with fork.
Bake at 400 degrees F
until tender, about 1 hour.
Fifteen minutes before potatoes are done, saute meat in hot
skillet until all pink disappears.
Add salsa and chili powder to
meat.
Cover.
Cook over medium heat for about 10 minutes.
Add green pepper and olives to meat mixture.
Heat through.
Cut baked potatoes open.
Spoon hot meat mixture into potatoes.
Top at once with cheese so that it melts slightly.
Serve with lettuce sprinkled on top and with sliced tomatoes
alongside.
Tex-Mex Fajitas
2 tablespoons olive oil
4 cups lean steak strips or 4 cups chicken breast strips
1 tablespoon chipotle pepper (or to taste)
1 cup thinly sliced green bell peppers
1 1/2 cups thinly sliced onions
1 tablespoon minced garlic
2 tablespoons lemon juice
10 large flour or corn tortillas
2 cups basic red sauce or prepared salsa
1 pint sour cream
2 cups shredded extra-sharp Cheddar cheese
Salt, to taste (optional)
Put olive oil and garlic in a preheated wok.
Stir-fry the steak
or chicken and add the salt and cook until it is almost done.
Then
add onions, green peppers, lemon juice, Chipotle pepper and cook
until the onions and peppers are limp.
When finished, pour into a
bowl and prepare the fajita on a tortilla with the salsa, sour
cream and Cheddar cheese.
Makes 8 fajitas.
Tex-Mex Pork Chops
4 (4 ounce) boneless pork chops
1 (16 ounce) can whole berry cranberry sauce
1 to 2 fresh jalapeno peppers, seeded and chopped
1 green onion, sliced
1 tablespoon fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon lime juice
In a large nonstick skillet, brown pork chops on one side over
medium-high heat.
In a medium bowl, stir together remaining
ingredients.
Turn chops; pour cranberry mixture over chops in
skillet, bring to a boil.
Lower heat, cover and simmer for 10
minutes, until chops are just done and still tender.
Serve with rice, if desired.
Serves 4.
Grilled Texas Shrimp
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and
de-veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic
dish.
Stir in shrimp.
Cover and refrigerate for 1 hour.
Remove shrimp from marinade, reserving marinade.
Thread 4 shrimp
on each of six (8-inch) metal skewers.
Grill over medium coals,
turning once, until pink, 2 to 3 minutes on each side.
Heat marinade to boiling in a non-reactive saucepan.
Reduce heat
to low.
Simmer uncovered until bell pepper is tender, about 5
minutes.
Serve with shrimp.
Makes 6 servings.
If you would prefer to broil the shrimp instead of grilling
them, place the skewered shrimp on a broiler pan rack.
Broil with
tops about 4 inches from heat, turning once, until pink, 2 to 3
minutes on each side.
Grilled Tex-Mex Salad
2 ears corn
1/4 cup finely chopped onion
1 (15 ounce) can black beans, rinsed and drained
1 jalapeno chile pepper, chopped, seeds in if you like it hot
1/2 cup chopped red bell pepper
1/4 cup chopped cilantro
1 tablespoon canola oil
2 tablespoons fresh lime juice
1 teaspoon mild chile powder
1/2 teaspoon ground cumin
Place the corn on the grill and roast, turning often, until
golden brown on the outside, about 15 minutes.
When it cools, cut
the kernels off into a bowl.
Add the onions, beans, jalapeno, red pepper, and cilantro.
Combine the oil, lime juice, chile powder, and cumin in a
smaller bowl.
Pour over the corn and bean mixture, and toss to mix.
Let sit in the refrigerator for half an hour before serving.
Yield: 4 servings
Texas Corn Bread
Posted by Cookin’Mom
1 1/2 cups plain cornmeal
3 teaspoons baking powder
1 (8 ounce) carton sour cream
2/3 cup corn oil
1 cup cream-style corn
1/4 cup green pepper, chopped
1/2 cup onion, chopped
2 eggs, beaten
1 cup Cheddar cheese, grated
Pour corn oil in large iron skillet and place in a 350 degree F
oven to heat.
Meanwhile combine all remaining ingredients except Cheddar
cheese.
When skillet and oil are hot, pour oil into batter and stir
quickly to blend.
Immediately pour half of batter back into hot skillet.
Sprinkle
cheese evenly over batter.
Carefully pour remaining batter over
cheese and bake at 350 degrees F for about 45 minutes.
Serves 8.
White Texas Sheet Cake
Posted by kdipaolo May 12, 2001
Good old chocolate Texas Cake has always been a family favorite
for picnics.
I haven’t tried this one yet, but sounds good.
1 cup butter or margarine
1 cup water
2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
Frosting
1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
1 cup chopped nuts
In a large saucepan, bring 1 cup butter or margarine and water
to a boil.
Remove from heat, and stir in flour, sugar, eggs, sour
cream, 1 teaspoon almond extract, and baking soda until smooth.
Pour batter into a greased 10 x 15 x 1-inch baking pan.
Bake at 375
degrees F (190 degrees C) for 20 to 22 minutes, or until cake is
golden brown and tests done.
Cool for 20 minutes.
Frosting: Combine 1/2 cup butter or margarine and milk in a
saucepan; bring to a boil.
Remove from heat.
Mix in sugar and 1/2
teaspoon almond extract.
Stir in pecans.
Spread frosting over warm
cake.
Makes 1 - 10 x 15 x 1 inch sheet cake.
Tex-Mex Sheet Cake
Posted by Cookin’Mom 1/18/2002 4:14 pm
Makes one 15 x 10-inch cake.
1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa
2 tablespoons instant coffee
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14 ounce) can Eagle Brand Sweetened
Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1 cup toasted silvered almonds or pecans
Preheat oven to 350 degrees F.
In small saucepan, melt 1 cup margarine.
Stir in 1/4 cup cocoa
and 1-tablespoon coffee, then water.
Bring to a boil; remove from
heat
In large mixer bowl, combine flour, brown sugar, baking soda,
cinnamon and salt.
Add cocoa mixture; mix well.
Stir in 1/3 cup sweetened condensed milk, eggs and vanilla
extract.
Pour into greased 15 x 10-inch jellyroll pan.
Bake 15 minutes or
until cake springs back when lightly touched.
In small saucepan, melt remaining 1/4 cup margarine; stir in
remaining 1/4 cup cocoa and 1 tablespoon coffee.
Add remaining
sweetened condensed milk; stir in
confectioners’ sugar and nuts.
Spread on warm
cake.
Texas Beef Brisket
Posted by kdipaolo May 29, 2001
4 pounds beef brisket
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
1 10-ounce canned beef broth
Make a dry rub by combining chili powder, salt, garlic powder,
onion powder, black pepper, sugar, dry mustard and crushed bay
leaf.
Season the raw brisket on both sides with the rub.
Place in
roasting pan and roast, uncovered, for one hour at 350 degrees
F.
Add the beef broth and enough water to make 1/2 inch liquid in
roasting pan.
Lower oven to 300 degrees F, cover pan tightly and
continue cooking for 3 hours or until fork tender.
Trim the fat and slice meat thinly across the grain.