Fajitas on the Griddle-Q.mp4

Meat and Potato Pie Recipe by the BBQ Pit Boys

Texas Gulf Coast Oyster Stew

3 slices PEPPERCORN SEASONED BACON, chopped

1 small onion, chopped

2 tbls chopped pickled jalapeños (optional)

1 can (14.5 oz) WHITE AND GOLD CORN, drained

4 cups HALF and HALF or 2% milk

1 container (16oz.) FRESH OYSTERS and their liquid

1 bag (12 oz) Hill Country Fare Oyster Crackers

Heat a large skillet over high heat for 2 minutes. Cook bacon util crisp and drain on paper towels. Reserve 1 tablespoon of bacon fat in skillet.

Using the same skillet with the reserved bacon fat, add onion and stir fry over high heat until onion is crisp and golden. Add the jalapeño, corn and half and half or milk to onions bringing mixture to a gentle boil over medium heat. Add oysters with their liquid and continue to cook over medium heat for 5 minutes. Season to taste with salt and fresh cracked black pepper. Top soup with cooked bacon and serve with Hill Country Fair Oyster crackers.

CRUSTY GARLIC BREAD

This bread calls for very little oil.

2 cloves minced garlic

2 teaspoons olive oil

2 tbl chopped fresh parsley

2 tbl chopped fresh thyme, and marjoram each

1/2 tea paprika

2 tbl grated Parmesan cheese

2 small loaves Italian or French bread Cut into fourths

Preheat oven to 350 degrees

IN small bow, combine garlic and oil, mix well

In another small bowl, combine parsley, thyme, marjoram, & paprika. Add Parmesan; mix well. Cut each loaf crosswise into diagonal slices, without cutting all the way through. Brush cut sides with garlic oil. Sprinkle with herb mixture, wrap each loaf in foil; place on baking sheet.

Bake until heated through about 10 to 15 min. Unwrap and serve on a breadboard or in a basket.

Popular Music of 1900-1909

MENUDO

4-5 lb. tripe, cut in small pieces
1 onion, cut in half
2 tablespoons chili powder
2 teaspoons oregano
ajos - small heads
1 tablespoon cumin
2 small or 1 large can hominy, drained
pinch of salt

Wash and cut tripe in small piece; place in 6 qt. boiling water with salt, onion; low heat and simmer for one hour; add hominy and other ingredients; simmer at least 3 more hours; add up to 2 more cups water to replace that lost in cooking. Serve with hot corn tortillas, a small slice of lemon and small cut onions. serves 10 - 12 people.

I will be posting pics of this as soon as I make it. Tonight I am making something else.

ajos is garlic.

Leslie's Improved BBQ Sauce

Handful of chile verde
1 tomatoe
1 small onion
pinch of salt
1 tablespoon olive oil
2 teaspoons mustard
some Texas style bottled Mesquite BBQ sauce, or any brand

Cut up chile verde, tomato, and onion into very small pieces. Put all ingredients in sauce pan. Add salt, oil and mustard. Add enough bbq sauce to taste and stir. Simmer for 10-15 minutes, then slop it on your favorite meat on the pit.

SPICEY CASSEROLE OLE

This recipe is from a box of H.E.B. precooked enriched rice. (remember, anything that says ENRICHED, only means that the good stuff was taken out to put in preservatives which are not good for you, wont necessarily kill you, but they aren't good for you. the word ENRICHED is a trick word).

1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 tsp. salt
1 tsp. chili powder
1 can (15 0z) kidney beans, drained
1 cup HEB INSTANT RICE, PREPARED
1 can (8oz) tomato sauce
2/3 cup shredded American processed cheese

preheat oven to 375 degrees f. In a skillet, brow beef, onion, and green pepper. Pour off excess fat. Stir in salt and chili powder. IN a 1 1/2 quart casserole dish, alternate layers of beef mixture, beans, rice, and tomatoe sauce. Sprinkle with cheese. Bake for 15 minutes. Makes 6 sevings (about 1 cup each)

Chicken Barley Chili

The great flavor of chili with a healthy twist!

1 (14 1/2 oz) can Tomatoes, diced , un-drained.
1 (16 oz) jar salsa
1 (14 1/2) oz can Fat free chicken broth
1 cup Quaker Medium Barley
4 cups Water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 oz) can black beans, drained, rinsed
1 (15 1/4 oz) can Corn, whole kernel or cor with peppers, un-drained
3 cups chicken breasts, cooked cut into bite size pieces
Reduced or no fat cheddar cheese (optional)
Reduced fat or fat free sour cream (optional)

In 6 quart saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken, increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes to thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheese and sour cream. Makes 11 (1 cup) servings.