Texas Foods - Yee-Haw

Did you know that a pledge to the Texas flag was adopted by the Forty-Third Legislature and from 1933 to 1965 that pledge was used.  It contained a phrase, "Flag of 1836", which was historically incorrect, as Texas did not have a flag in 1836.  On April 3, 1965, Governor John Connally signed an act of the Fifty-ninth Legislature officially designating the pledge to the Texas flag. The pledge was again amended by House Bill 1034 during the 80th Legislature with the addition of "one state under God." The revised wording became effective on June 15, 2007.

"Honor the Texas Flag

I pledge allegiance to thee, Texas, one and indivisible, one state under God."

Jerry and I loved our time living in Texas, a great conservative state where people value God, good barbecue, cattle, vast land, ranches, great food and their state.  Some writers have bad-mouthed Texas food, but then again if they don't like a good ole pot of chili simmering on the back of the stove that is their loss.

You can never say "there is nothing to do in Texas."  It would take pages, just to list all the fun, exciting adventures you could find in the great state of Texas.  Texas is a perfect vacation destination.  Jerry and I love going to all the barbecue joints and believe me Texas has many to explore and dine at, and our favorites are; Schoepf's in Belton (LOVE), Louise Mueller in Taylor, and The Southside Market in Elgin where they have amazing jalapeno cheddar sausages, Rudy's (various locations) and their cream corn is to die for and Pecan Lodge, Dallas.  There are so many barbecue places in TX it's all just a matter of taste.  Here are just a sampling of ideas and most all of these Jerry and I have been to or taken guests to.  First off a couple of small towns we love are Brenham where you can tour and eat some great ice cream at Blue Bell, and I love the small town of Chappel Hill, also Round Top hosts the Marburger Antique Show a couple times per year (a must if you love antiques) and my favorite place; charming Georgetown where we used to live, Georgetown is known for it's historic square and makes it into all the magazines as a perfect small town to visit.   Houston; Museums, Bayou Bend Collections Garden, Houston Zoo, Battleship USS Texas, Houston Space Center (a must see) Symphony, Sculpture Garden, Niko Niko's Greek (LOVE THIS PLACE), Marki's, Ouisies, The Bird and The Bear, Kiran's, Flemings.  Austin; Indoor Skydiving, Lady Bird Lake and Trails, Lady Bird Flower garden, L.B.J. Library, The State Capitol, Austin City Limits, Caverns, Congress Avenue Bridge (bats in the evening), Bob Bullock Texas State History Museum (love this place), Lakes, Parks, Barton Springs, Fonda San Miguel (LOVE THIS PLACE), Franklin barbecue, Truluck's, Finn and Porter.  Ft. Worth; Kimbell Art Museum (been a number of times), Zoo, Coyote Drive-In, Stockyards Historic District, Texas Motor Speedway, Joe T. Garcia's Mexican Restaurant, Cattlemen's Steak House, De Frisco's.  Galveston; Horseback riding, 1894 Opera House, Beaches, Moody Mansion, The Strand, Mosquito Cafe, 1877 Tall Ship ELISSA.  Dallas; Dallas Botanical Gardens, G.W. Bush Library, Zoo, Pioneer Plaza, House of Blues (love), Dallas State Fair (a must go to), Lakes, Parks, Aquarium, Bishop Arts District (love) Craw Collection Asian Arts, The Sixth Floor Museum/Texas School Book Depository, White Rock Lake Park, The French Room Restaurant, Mansion Turtle Creek, Chamberlains Steak and Chop House.   San Antonio; Western Shooting, River Walk, Alamo, Japanese Gardens, Zoo, Six Flags, Trolley Tours, Ghost and Legends Tours, River Tours, Ripley's Believe it or Not, Sea World, Bliss, Saveurs 209, Bella on the River, Sustenio.  Port Aransas; Beaches, Deep Sea Fishing, Beach Camping (now this is fun), Kayak to the 1857 Lydia Ann Lighthouse, Picnic on the beach, Art, Jet Skiing.  South Padre Island; Beaches, Sea Turtle (love this place) Dolphin Rescue, Horseback Riding, Schlitterbahn, Deep Sea Fishing (love), Boating, as for restaurants we find everything here just so so.  And one of my favorite destinations places is Fredericksburg located in the Hill Country; Art, Wineries, Shopping, Trade Days, Horse Racing, Wine Country, did I mention shopping, Willkommen German Heritage, Golf, Sunset Grill, Crossroads, Farm Haus Bistro, Navajo. Rebecca Rather used to have a couple places here, but they have since closed. Johnson City; is a small little community where President, Lyndon Johnson was from.  One of my favorite places there is Whittington's General Store and Jerky.  Oh my gosh, they make the best jerky (turkey is our favorite).  Painted Churches of Texas;  The 20 painted churches located in Fayette County (near Schulenberg) are representative of the Czech and German immigrants that settled in this area.  In 1984 (15) of these churches with their unique style of art were listed on the National Register of Historic Places.  Each of the churches is hand painted with beautiful murals and frescoes.  Other historical art also offers a look to the past.  The best time to see the churches in on a Saturday when they are usually open for viewing.  If you go in the spring you will also see the Texas wild flowers in bloom.  Established in 1873, Schulenburg has a strong German-Czech heritage.  Also see the Jacob Wolthers' 1835 log cabin located in Wolthers' Park.  I would say these beautiful churches are a must see!  There are so many more cities, towns, etc. to visit in Texas, but I've named just a few places you could visit for a trip. 

As in most states the food in Texas is diverse, but one item you can always count on is barbecue; brisket to be exact, although there are other barbecue foods too, but Texas brisket reigns supreme.  Texas also has many lakes and rivers where you can catch catfish and it shows up on menus frequently. The Gulf of Mexico has many different types of seafood that come out of its waters and there are many delicious seafood restaurants in cities near the gulf.  Since Texas borders Louisiana you also get a Cajun influence with many wonderful dishes from Louisiana showing up on Texas menus.  Jerry and I are extremely fond of Cajun food.  And one other item on Texas menus is the infamous Tex-Mex, we can't discuss foods of Texas without discussing Tex-Mex.  Beef, that should be one of the key words when talking about foods of Texas as Texas is known for cattle ranching and I must say, good lookin cowboys!  Although my wonderful hubby Jerry was never a cowboy, he sure looks cute in a TX belt buckle and cowboy boots!

The word "Texas" was the Spanish pronunciation "Tejas" of the Hasinai Indian word meaning "allies" or "friends."  In fact, the Texas state motto is "friendship."  Interesting fact though, that many Native American tribes in Texas including the Hasinai were totally destroyed.  Texas still owns all of its public lands.  If the federal government want to create a park or cut a strand of timber, it must first ask the state's permission.

Jalapeno Appetizers

2 (4 oz.) cans jalapeno peppers

1 lb. thick cut bacon, sliced and cooked to brown and crisp

2 cups sharp cheddar cheese, shredded

1 cup pepper jack cheese, shredded

1 small container mushrooms, sliced

3 scallions, thinly sliced on diagonal including green part

11 eggs, beaten

1/4 cup heavy whipping cream

1/2 cup all purpose flour

1/2 cup black olives (just plain olives) sliced and drained

Tabasco to taste

salt and freshly ground black pepper

Preheat oven to 325 degrees.  Line the bottom of a 13x9 baking dish with jalapenos.  Sprinkle bacon, cheeses and mushrooms.  Then sprinkle olives and scallions.  Into a bowl add eggs, whisk in flour, add salt, pepper and Tabasco, then whisk in cream.  Pour this over items in pan and place into oven for about 45 minutes or until center is set.  Turn on broiler and place under for just about a minute carefully watching so top doesn't burn.  Remove from oven to cooling rack and let stand about 15 minutes before slicing.  You can garnish with extra scallions or jalapenos. 

It is still a hanging offense in Texas to steal cattle or to put graffiti on someone else's cow.  It is also illegal to indecently expose or swear in front of a corpse in Texas.  In Galveston, TX, it is illegal to have a camel run loose on the beach.  
So please, please next time you visit Galveston leave your camels at home!

Layered Guacamole Dip

8 large Haas avocados, firm but ripe, peeled, pitted

1 fresh lime

salt and freshly ground black pepper

1 lb. Monterey Jack cheese, shredded

1 pint of sour cream, whisked a little

1 1/2 cups pico de gallo, drained well

1 large can black beans, drained and rinsed in cold water, drained well again and patted dry with paper towels, or you can use 1 large can refried beans 

Tabasco

5 scallions, sliced on diagonal including green part

1/4 to 1/2 cup fresh cilantro, rough chopped

Fresh ruby red tomatoes, seeded and chopped (garnish if desired)

Into a bowl add avocados, juice of lime and season with salt and pepper, mashing to a chunky consistency mix in a little Tabasco.  Into an attractive 13x9 baking dish layer first the beans, mashed avocado, cheese, sour cream, pico, scallions and cilantro.  Cover with plastic wrap and refrigerate about 2 hours.  Serve with hot crunchy salt tortilla chips and margaritas would be great too.

The term "maverick" is derived from the name Samuel A. Maverick 

(1803-1870), an early Texas lawyer and pioneer.

Easy Green Chili Stew

2 lbs. lean pork, cubed

salt and freshly ground black pepper

1 Tbl. ground cumin

1/4 cup all purpose flour

1 large white onion, chopped

1 carrot, peeled and minced (optional, but I love the slight sweet taste it adds)

2 garlic cloves, finely minced

1 (10 oz.) can Rotel tomatoes with chilies (do not drain)

3 (4 oz.) cans chopped green chilies

4 cups chicken stock (good quality)

3 Russet potatoes, peeled and chopped

Warm fresh flour tortillas

Red radishes, thinly sliced (garnish)

Fresh cilantro, rough chop (garnish)

Sour cream (garnish)

Pico de gallo (garnish)

Into a large Dutch oven add good drizzle of oil.  Add pork to a bowl and add salt, pepper, cumin and flour mixing to combine.  Add in batches to hot oil to brown meat on all sides.  Remove meat to bowl and continue cooking remaining meat.  Remove meat to bowl, add more oil to pan and add onion cooking for a few minutes, then add carrot and garlic cooking about 4 minutes.  Add meat back to pan and add tomatoes, green chilies, chicken stock and potatoes.  Simmer, covered for about 2 hours.  Taste and adjust seasonings and serve.  To serve: dish up into bowls, add radishes, cilantro and dollop of sour cream and serve with warm tortillas with butter and fresh pico de gallo.

The State Seal of Texas was adopted in 1845 and readopted in 1876.  Its design is a modified version of the seal adopted by the Republic of Texas in 1836.  A single five pointed star is supported on the right by an olive branch, a symbol of peace and on the left by a branch of live oak, a symbol of strength.

Raspberry Cream Cheese Coffee Cake - I really am a lover of good coffee cake 

Cake

2 sticks of butter, soft

2 cups sugar

2 eggs

1/4 tsp. salt

2 cups all purpose flour

1 tsp. baking powder

1 cup sour cream

1 tsp. almond extract

Filling

1 (10 oz.) bag frozen raspberries

1 (3 oz.) package cream cheese, soft

1 Tbl. all purpose flour

1 egg

1/4 cup sugar

Preheat oven to 350 degrees.  Cake; into a bowl lightly whisk flour, salt and baking powder.  Into a bowl of electric mixer beat butter and sugar until fluffy.  Add eggs one at a time beating well after each addition, scraping down bowl.  Add dry ingredients mixing to combine. Fold in sour cream and almond extract.  Filling; thaw raspberries in a colander and drain.  Into a mixer bowl blend cream cheese, egg, sugar and flour.  Lightly mix in raspberries.  Layer in a greased and floured tube pan; half batter/half filling/half batter.  Bake for about 60 to 70 minutes.

Austin is the capital of Texas and is located in Central Texas. Austin is the second largest state capital in the United States.  In the 1830's pioneers began to settle in the Austin area along the Colorado River.  After Republic of Texas, Vice President, Mirabeau B. Lamar (love the name) visited the area during a buffalo hunting expedition between 1837 and 1838, he proposed that the republic's capital then located in Houston, be relocated to the area situated on the north bank of the Colorado River.  In 1839, the site was officially chosen as the republic's new capital (the republic's seventh and final location)
 and was incorporated under the name Waterloo.  Shortly thereafter, the name was changed to Austin in honor of Stephen F. Austin, the "Father of Texas" and the republic's first secretary of state.

Strawberry Tea Bread

3 cups all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cream of tartar

1 cup shortening

1 1/2 cup sugar

1 tsp. pure vanilla extract

1/2 tsp. lemon extract

4 eggs

1 cup good quality strawberry preserves

1/2 cup sour cream

1/2 cup pecans, chopped

Glaze

1/4 cup good quality strawberry preserves

1/4 cup cream cheese, soft

1/4 cup powdered sugar, sifted

fresh lemon juice

Sift flour, baking soda, salt and cream of tartar.  Into a bowl of electric mixer cream shortening, sugar, vanilla and lemon extract.  Add eggs, one at a time, beating after each addition, scraping down sides of bowl.  Alternate adding 1/2 of the preserves, sour cream, nuts and dry ingredients.  Pour into 2 large loaf pans and bake about 45 to 50 minutes or until pick inserted in center comes out clean.  Don't overbake.  Remove to cooling rack and cool in pans for 10 minutes before turning out.  Glaze;  into a bowl beat cream cheese to soft, beat in strawberry preserves and powdered sugar, add fresh lemon juice to desired consistency.  Drizzle over cooled bread.

Texas' nickname is the "Lone Star State" as a reminder of its struggle for independence from Mexico and to represent Texas as an independent republic.

Layered Taco Salad - my dad always loved this version of mine - this taco salad is from my early days in San Diego and served it all the time

1 1/2 lbs. ground turkey - of course you can use ground beef after all we are talking Texas here

1 large white sweet onion, chopped

salt and freshly ground black pepper

2 tsp. garlic powder

2 tsp. ground cumin

1/4 cup taco sauce

1 (23 oz.) can red kidney beans, rinsed and drained well

1 large crisp head iceberg lettuce, rinsed in cold water, torn into pieces and patted dry with paper towels

3 ruby red tomatoes, seeded and chopped

3 large Haas avocados, peeled, seeded and chopped (sprinkle on some fresh lime juice and mix)

1 can black olives, sliced and drained well

2 cups sour cream

1 cup sharp cheddar cheese, shredded

1 cup pepper jack cheese, shredded

4 scallions, sliced on diagonal including green part

1/2 cup fresh cilantro, rough chopped

Fresh salsa

Into a large saute pan add a drizzle of oil and then add ground turkey, breaking up and seasoning with salt, pepper, cumin and garlic powder.  Brown meat and drain well.  Mix the sour cream with the taco sauce and set aside.  Into a large pretty serving bowl add some of the meat, then some beans, lettuce, some cheese, tomatoes, sour cream, avocados, scallions, olives, cilantro and then back to meat, lettuce, etc. until you finish layering all ingredients.  Finally add some more of the sour cream on top and some more scallions.  Cover with plastic wrap and chill for about 30 minutes.  Serve with warm tortilla, or tortilla chips, plus the fresh salsa.

Legendary ranchman and trail driver, Charles Goodnight invented the chuck-wagon in 1866 for use by his crews.  The chuck-wagon, sometimes drawn by oxen, but usually by mules carried not only food, utensils and a water barrel, but also tools and the crew's bed rolls.  A fold-out counter, supported by one or two hinged legs was used for food preparation.  The wagon contained several drawers and shelves, with a boot or storage compartment underneath, all covered by a canvas top.  The cook served beef and bison steaks, stew made from calf parts, chuck-wagon chicken (bacon), Pecos strawberries (beans) sourdough bullets (biscuits) and cowboy coffee.

Texas Barbecued Beef Brisket - oh ya, even if you don't eat beef the smell will send you to heaven and back.  I've made this a number of times and everyone has always loved it

Rub
1/2 cup paprika
3 Tbl. freshly ground black pepper
3 Tbl. sea salt
3 Tbl. brown sugar
2 Tbl. chili powder
2 Tbl. garlic powder
2 Tbl. onion powder
2 Tbl. ground cumin
1 (8 lb.) untrimmed whole beef brisket
Mop
12 oz. beer
1/2 cup apple cider vinegar
1/2 cup water
2 Tbl. Worcestershire sauce
2 Tbl. jalapenos, finely minced and seeds removed
2 Tbl. of reserved rub
4 cups hickory wood smoke chips soaked in cold water 30 minutes
Charcoal
Barbecue sauce (my just peachy sauce is delicious or you can try my coffee barbecue sauce)

Dry rub; mix the ingredients into a bowl to blend.  Place 2 Tbl. aside to add to the mop.  Spread the dry rub all over the brisket and cover with plastic wrap, refrigerating overnight.  Mop; into a saucepan add the mop ingredients including the 2 Tbl. of dry rub and stir over low heat about 7 minutes.  Pour the mop into a bowl; cover and chill. Prepare your charcoal grill and start charcoal.  When charcoal is ash gray drain 1/2 cup wood chips and scatter over charcoal.  Bring smoker to 225 degrees, regulating temp. by opening vents wider to increase temperature and closing slightly to reduce temperature.  Brisket; place the brisket fat side up on rack in smoker.  Cover and cook until tender and temperature reads 185 degrees or about 10 hours.  Turn brisket over last 30 minutes of cooking.  Every 1 1/2 hours add enough charcoal to maintain a single layer and to keep 225 degree temperature.  Brush brisket with mop every half to one hour.  When brisket is cooked, transfer brisket to a large cutting board and let rest 15 minutes.  Heat up barbecue sauce you are using and add to brisket, serving some on the side in a bowl.  Thinly slice brisket across grain and serve.

Texas was the only state recognized as an independent republic 

before being annexed by the United States.

Saltgrass Steakhouse Shiner Bock Beer Bread - from my friend Jan in Houston, TX

1 1/2 to 1 3/4 cups Shiner Bock Beer (flat)

2 1/2 cups whole wheat flour

2 tsp. dry active yeast

1/4 cup warm water (not hot)

1/2 tsp. salt

1/4 cup honey

1/4 cup vegetable oil

1 1/2 cups all purpose flour

Into a large mixing bowl; dissolve yeast in warm water. Add honey and stir. Mix in wheat flour, salt and all purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured surface and knead for at least 10 to 15 minutes. The dough may need a little more flour added to it if it becomes too sticky. The finished dough will feel smooth and spongy and will not stick to your hands. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or in an overheated area. The dough should be left to rise at room temperature. When dough has doubled, punch down in the middle and let rest for 5 minutes. Divide dough into four equal parts and shape into round loaves. Place loaves on a lightly oiled baking sheet. Score twice on to p of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have doubled in size. Place in preheated 350 degree oven and bake for about 30 minutes. Remove to cooling racks to cool a bit, then slice into bread and smear softened butter on - can't you just taste it? mmmm

Tex-Mex Chicken Flautas

Fresh corn tortillas or flour tortillas (I personally like corn)

1 large white onion, finely chopped

2 garlic cloves, finely minced

5 large chicken breasts, diced

1 cup sour cream

Guacamole

2 cups Monterey jack cheese, shredded

1 (4 oz.) can chopped green chilies

salt and freshly ground black pepper

1 tsp. marjoram

1 (14 1/2 oz.) can whole tomatoes, drained (I like Cento) (save juice for another dish)

Shredded lettuce

Pico de gallo

Into a large saute pan, add some oil and add chicken seasoning with salt and pepper cooking until nicely browned.  Remove and set aside.  Add more oil to pan and add onions and garlic cooking until softened.  Add chilies, marjoram and tomatoes.  Chop up the tomatoes and cook on simmer for about 15 minutes.  Add back chicken and cook about 15 minutes, loosely drain the liquid from the chicken.  Into a large saute pan add some oil and heat, add tortillas with tongs to soften, remove from oil and place onto paper towels.  Spoon some of the chicken filling into tortillas and roll. Secure each roll with a toothpick(s) and into a large deep sided pan add oil to 350 degrees, fry flautas in hot oil until tortilla is crisp. Remove to paper towels and drain.  To serve; place onto a platter and garnish with shredded cheese, lettuce, pico, sour cream and guacamole.  Or you can also add some red sauce on top, sprinkle on some cheese and place under broiler then add accompaniments.

Sam Houston (1793-1863) was the first president and first governor of Texas.  The Cherokee, with whom he lived in Tennessee, called him "the Raven."  Though one of the most famous Texans, he was actually born in Virginia and served as governor of Tennessee.  A statue of San Houston called a "Tribute to Courage" is the world's largest freestanding statue of an American.

Tex-Mex Frijoles

2 lbs. pinto beans
12 cups fresh cold water

1 lb. salt pork, diced

3 garlic cloves, minced

4 sliced thick cut bacon, finely cut

1 large white onion, diced

1 (28 oz.) can Cento whole tomatoes, 

2 jalapenos, sliced (I don't seed) you can use chilies of your choice, dried are great too

3 Tbl. white vinegar

1 Tbl. Worcestershire sauce

2 Tbl. sugar

2 tsp. chili powder
2 tsp. ground cumin

1/2 cup fresh cilantro, chopped

salt and freshly ground black pepper

Tabasco

Soak beans overnight in a large Dutch oven according to package instructions.  In the morning, drain beans and add fresh water, bring back to a boil, turn down to simmer and add pork and garlic and cook slowly in water for about an hour, skim off any foam that accumulates.  Add more boiling water if necessary to keep beans barely covered while cooking.  While beans are cooking, add bacon to saute pan and cook until browned, remove to paper towels.  If you have too much bacon grease in pan, remove some and add onions and garlic cooking for a few minutes, then add jalapenos, tomatoes, vinegar, Worcestershire sauce, sugar, chili powder, cumin and cilantro.  Cook, stirring frequently until mixture thickens.  When beans and pork are tender, stir them into pan with bacon and onions, season with salt, pepper and Tabasco.  They will be thickened and continue cooking slowly for about 1 hour, but don't add any more liquid.

Some very popular snack foods in Texas are Frito pie (a bag of Fritos mixed with chili, onions and cheese eaten straight from the bag), peanuts in Dr Pepper, beef jerky, jalapenos and corn dogs (made famous at the Dallas State fair, which is also home 

of the largest ferris wheel in the western hemisphere.)

Texas German Sweet and Sour Green Beans

5 slices of thick cut bacon, sliced
2 white onions, julienned
1/2 cup brown sugar
2 tsp. apple cider vinegar
1 lb. Haricot verts, trimmed
sliced almonds

Into a pot of boiling salted water, add beans and cook about 4 minutes, drain well and refresh in cold ice water, drain again.  Cook bacon to brown, remove to paper towels to drain.  Remove most of bacon fat from pan, add onions and saute to soften.  Add brown sugar, vinegar and cooked green beans, stirring to combine, add in cooked bacon, simmer about 10 minutes.  Remove to serving platter and garnish with almonds.

Charles Alderton (1857-1941), a Waco pharmacist, first created Dr Pepper in 1885.  The oldest working Dr Pepper plant (since 1891) is in Dublin, 94 miles west of Waco. 

 There is also no period after the "Dr" in Dr Pepper.

Green Beans with Rotel Tomatoes - I personally think Rotel are the state tomato of Texas!

1 1/2 lbs. green beans, rinsed and ends removed
4 strips thick cut bacon, sliced
1 large white onion, chopped
1 garlic clove, minced
1 (10 oz.) can Rotel tomatoes and chilies
3 Tbl. butter
3 Tbl. all purpose flour
salt and freshly ground black pepper
1 cup whole milk
1 cup sharp Cheddar cheese, grated
1 cup Ritz cracker crumbs
Fresh parsley, chopped (garnish)

Preheat oven to 350 degrees.  Into a pot of boiling salted water add beans and cook about 5 minutes, then rinse well in cold water to stop cooking and drain well.  Into a large saute pan, add bacon and cook until browned, remove to paper towels, remove most of bacon fat and add onions and garlic cooking about 5 minutes.  Add Rotel tomatoes and chilies.  Into a small saucepan, add butter to melt, whisk in flour and cook for about a minute, whisk in milk and season with salt and pepper, cooking to thicken into a white sauce.  Add cheese and stir until melted.  Into a 2 qt. casserole, add cooked beans, and tomato mixture with onions and garlic. Add bacon and gently mix in white sauce.  Top with cracker crumbs and bake for about 15 minutes.  Remove from oven and garnish with parsley.

Miss Emily Morgan, an African American indentured servant, is the 

subject of the song "The Yellow Rose of Texas."

Texas Fried Fish - mmmmm

2 lbs. fresh fish - Texan's love their talipa or catfish, but I don't so I would use another type of fish or you can use jumbo shrimp
1 (12 oz.) Shiner Bock beer (my personal favorite)
1 cup corn meal
1 cup all purpose flour
salt and freshly ground black pepper
Tabasco
Canola Oil
Accompaniments
Fresh lemons, sliced
Tarter sauce
Hot crisp french fries

Into a bowl add flour, cornmeal, salt and beer, adding beer last and slowly, stirring all the time you are adding.  You want a thick batter like pancake batter.  Place batter in refrigerator for about 20 minutes.  Remove fish from refrigerator, rinse in cold water and pat dry with paper towels. Season fish well.  Into a large Dutch oven add oil and heat to about 350 to 375 degrees.  When oil is hot dredge fish or shrimp into batter and get coated.  Gently place into hot oil and repeat, but do not overcrowd pan, you will need to cook fish in several batches.  Fry fish to a beautiful golden brown, moving it around a bit so it does not stick.  Cook fish depending on thickness about 5 to 8 minutes.  Remove fish and drain well on thick pieces of paper towels.  I like to salt again while it is hot.  To serve; place fish onto platter with tarter sauce, Tabasco or hot sauce and lemon wedges.   Serve with hot garlic bread, crisp coleslaw and of course a icy chilled beer.

Davy Crockett, who died at the Alamo, once told his Tennessee peers in Congress 

"Y'all can go to hell.  I am going to Texas."

Crunchy Texas Fried Chicken with Buttermilk Biscuits - a Texas staple

1 (4 lb.) whole chicken, cut into pieces
4 Tbl. Tabasco 
2 cups all purpose flour
1 Tbl. seasoning salt
1 Tbl. garlic powder
1 tsp. paprika
1/2 tsp. cayenne
2 tsp. onion powder
1 Tbl. salt
1 Tbl. freshly ground black pepper

1 cup buttermilk

2 eggs, whisked

Canola oil for frying

Rinse the chicken pieces in cold water and pat dry with paper towels.  Into a bowl add eggs, buttermilk and Tabasco, whisking to combine.  Into a large Dutch oven or deep sided frying pan, add oil about half way up pan and heat to 350 degrees.  Into a large bowl add flour, and all of the dry seasonings whisking to combine.  Dip the chicken into flour mixture, shaking off excess, then into buttermilk mixture, then back into flour mixture.  Place a few pieces of chicken at a time into oil and cook about 8 to 12 minutes.  Remove chicken with tongs to a platter lined with paper towels and lightly dust hot chicken with extra salt.  Continue cooking other chicken.

The highest temperature ever recorded in Texas was 120 degrees in Seymour on 

August 12, 1936.  The lowest temperature ever recorded was -23 degrees at Tulia in 1899.

Texas Buttermilk Biscuits

2 cups all purpose flour

1/2 tsp. baking soda

1 Tbl. baking powder

1 tsp. salt

1 stick butter, chilled

3/4 to 1 cup buttermilk

Preheat oven to 425 degrees.  Into a bowl, whisk the flour, baking powder, baking soda and salt.  Quickly grate the butter with cheese grater over the dry ingredients.  Mix well with a pasty cutter.  Pour in buttermilk and stir together.  Lightly dust work surface with flour and place dough on top, gently knead dough.  Roll out and fold dough in half a few times for wonder flaky layers.  Then roll out dough to about 1-inch thickness.  Cut out dough with biscuit cutter.  Place on baking sheet and bake about 13-15 minutes.

Josefa "Chipita" Rodriguez (1799-1883) was the first and only woman ever legally hung in Texas.  She was executed on Friday the 13th at the age of 63, and her ghost is said to haunt the place where she died.  Her last words were "No soy culpable" (I am not guilty)

Texas Rice with Pork

2 cups white rice
4 1/2 cups chicken stock - good quality such as Kitchen Basics
1 lb. hot pork sausage
1 large red bell pepper, seeded and chopped
2 garlic cloves, finely minced
3 stalks celery, sliced thinly
1 large yellow onion, chopped
1 bunch of fresh parsley, chopped
salt and freshly ground black pepper

Into a large Dutch oven add chicken stock and bring to a boil, add rice, cover turning to simmer and cook about 20 minutes.  Into a large saute pan, add pork and crumble cooking a few minutes, then add pepper, celery, onion and garlic.  Drain pork mixture and set aside, I like to add about 1/2 cup of chicken stock to the mixture.  When rice is tender, mix in pork mixture with the fresh parsley.  Taste and season with salt and pepper.

After the popularity of the song "Luckenbach, Texas" so many road signs were 

stolen that the government stopped making them.

Texas Barbecue Sauce - did you know TX is known for their peaches, Fredericksburg is one of the places they grow a lot of them so they use peaches in many items including barbecue sauce.  I experimented with a few batches of sauce to get this just right and I think it's pretty darn good darlin!

Just Peachy Barbecue Sauce

3 cups peaches in a jar or can, chopped (I like the type sweetened with natural juice and don't drain) but you can also use fresh peaches which I like best, as long as they are ripe and sweet
1 large white sweet onion, finely chopped 

1/4 cup brown sugar, packed

1 cup molasses

4 Tbl. chili sauce

4 cups ketchup

1/2 apple cider vinegar (or to your taste)
1/2 cup bourbon

2 Tbl. honey

4 Tbl. Dijon

1 fresh lemon juiced

1 Tbl. Worcestershire sauce

1 Tbl. chipotle chilies in adobo

2 garlic cloves, finely minced

1 Tbl. fresh ginger

salt and freshly ground black pepper
water, if needed

Heat a small amount of butter and oil in a saute pan and add onions and garlic cooking on medium low until softened.  Add peaches, chipotle and bourbon and cook stirring about 10 minutes.  Place ingredients into a food processor and puree.  Place pureed mixture into a saucepan over simmer and reduce.  Taste and adjust seasonings, add some water if sauce gets too thick.  Great with ribs, chicken, brisket, etc.

No single endeavor has marked the image of Texas in the national mind more than the cattle drive.  For more than a century, writers have  romanticized the work and the life of the cowboy.  Cattle have been raised in Texas from the time the Spanish attempted to establish missions and domesticate the Indians beginning in the mid-18th century.

Driskill Hotel Cheese Soup - I think I ran across this recipe in the Austin newspaper.  I do know that it is very good.  The beautiful Driskill was built in 1886 as a showplace hotel of cattle baron Jesse Driskill.  To this day the Driskill remains a landmark in Austin.  It is a member of The Historic Hotels of America and offers luxury accommodations and services, as one of the world's finest hotels. 

3 cups whole milk

1 cup whipping cream

4 cups chicken stock (good quality)

1/4 cup butter

1 small onion, finely diced

2 carrots, peeled and finely diced

3 celery stalks, finely diced

1/4 cup all purpose flour

1/8 tsp. baking soda

1 1/4 lbs. sharp Cheddar cheese

salt and white pepper

pinch of cayenne, but I use Tabasco

Fresh parsley, garnish

Croutons, for garnish if desired (I like to slice a baguette on diagonal, brush with a little oil and broil to golden brown.

Into a large Dutch oven melt butter and add onion, carrot and celery cooking until tender and soft.  Whisk in the flour and cook for about a minute.  Stir in the stock, cream and milk gradually to combine whisking the entire time to achieve a smooth sauce.  Add baking soda and cheese, stirring until combine and thickened.  Season with salt, pepper and cayenne or Tabasco.  Taste and adjust flavorings.  To serve; dish up and garnish with croutons and parsley.

I bet you didn't know that Texas has more wild turkeys than 
any other state, as well as wildflowers.

The Legendary Chicken Fried Steak and Cream Gravy - a Texas staple and Texan's truly love it.  If you don't know how to prepare a delicious chicken fried steak in TX, well darlin you just better move elsewhere!

2 big beautiful top sirloin steaks about 1/4-inch thick 

salt and freshly ground black pepper

1 tsp. granulated garlic

1 tsp. chili powder

2 tsp. seasoning salt

Tabasco

1 cup buttermilk

1 cup all purpose flour

1 cup fine bread crumbs

1 egg

1 cup vegetable oil

Cream Gravy

1/4 cup all purpose flour

1 cup milk

1/2 cup heavy whipping cream

salt and freshly ground black pepper

Tabasco

Onto a plate mix some salt, pepper, garlic, seasoning salt and chili powder.  Season the meat on both sides.  Place the meat between 2 sheets of plastic wrap and using a meat mallet hammer the steaks to tenderize and bound the meat, but not too thin.  You've seen chicken fried steaks before, just remember not too thin.  Make a breading station; one bowl with flour, one bowl with buttermilk whisked with the egg and then one bowl with the breadcrumbs.  Dredge the steak in the flour to coat evenly, shaking off excess then place into the buttermilk/egg mixture.  Then dredge into the breadcrumbs and make sure the steaks are evenly coated. Get out that wonderful large seasoned cast iron skillet and place in the oil over medium heat. If you don't have a cast iron skillet, use a large saute pan.  The oil should be about halfway up the side of the steaks when cooking.  

No one said this was a healthy meal, just darn delicious! When oil is hot add steaks cooking in batches if skillet isn't large enough. The oil temp. should be around 300 degrees.  Don't let the steaks get too dark while coking, you want a nice golden brown crust, about 5 minutes per side.  Remember turn only once.  Remove cooked steaks from pan and place onto paper towels.  Gravy; you don't want large amounts of grease remaining in pan, just about 4 Tbl. to that whisk in flour and cook about 1 minute, season with salt and pepper then whisk in milk and cream, cooking to a slightly thick consistency.  I like to season with Tabasco, then taste and adjust flavorings.  To serve; Cut steaks into serving pieces and serve with creamy mashed potatoes, cream gravy, hot biscuits and maybe corn-on-the-cob dripping with butter of course.  Yes, you can sprinkle on some fresh parsley for color after all we need something healthy for this meal.  Beer or sweet tea is the drink of choice.

Austin is home to the largest bat colony in North America.  Over 1.5 million bats roost beneath the Congress Avenue Bridge over Lady Bird Lake and eat between 10,000 - 30,000 lbs. of insects a night.  I am telling you this is a sight to behold, and in the 

evening the bridge is full of people watching.

Tex-Mex Tacos with Corn Salsa - my daughter loves these and when we ate beef I made them all the time.  Well I still do for her and Derek.

Salsa
4 ears of fresh corn on the cob
3 fresh tomatillos, papery skin removed, rinsed and diced
1/4 cup fresh cilantro, chopped
2 scallions, sliced including green part
4 radishes, halved and chopped
3 Tbl. red onion, minced
3 Tbl. fresh lime juice
2 Tbl. olive oil
1 small jalapeno, seeded and minced
salt and freshly ground black pepper
Tabasco, to taste
Steak
2 lbs. boneless beef sirloin steak
6 garlic cloves
1/4 cup fresh cilantro, chopped
6 Tbl. fresh lime juice
1 Tbl. Ancho chilie powder
salt and freshly ground black pepper
1 tsp. red pepper flakes
1 tsp. cumin
1 bunch of scallions, left whole but fuzzy end cut off
oil
Fresh thick corn tortillas
Accompaniments 
Corn salsa 
Sharp Cheddar cheese, shredded
Crisp iceberg lettuce, shredded
Sour cream

Salsa; grill the corn until lightly charred, turning occasionally,  Cut off kernels and place into a bowl.  Mix corn, tomatillos, cilantro, scallions, radish, red onion, lime juice, oil, jalapenos, Tabasco, salt and pepper and blend well.  Cover and refrigerate.  Steak; place all ingredients except steak (obviously) into a food processor and process until smooth.  Reserve 2 Tbl.  Place steak into a baking dish and add mixture from food processor, coating well and turning to coat.  Cover and refrigerate for 20 minutes.  Remove steak from sauce and discard sauce.  Grill steak over medium high heat about 4 minutes per side or until desired doneness, brushing with reserved 2 Tbl. of sauce.  Brush scallions with oil and grill.  Brush tortillas with a little oil and grill to soft about 1 minute.  Remove steak from grill and let rest on cutting board about 10 minuets, then slice into thin slices.  Place into tortillas with grilled scallions and serve with accompaniments.

The Texas flag is called the "Lone Star Flag" and has three colors; red to represent courage, white to represent liberty, and blue to represent loyalty.  It was adopted in 1845 when Texas became a state.  The large white star was first used on Texas flags 

in the 1830's during the battles between Texas and Mexico.

Rudy's Creamed Corn - oh my, this is just about the best thing you can ever place into your mouth!  My friend Vicki in Round Rock, TX found the recipe for me.  Whenever Jerry and I would go to Rudy's Barbecue Restaurant I usually ate the entire carton of this amazing corn.  When we had family/friends visit and took them to Rudy's they also died and went to heaven after eating this.  We recently discovered they have a Rudy's in Colorado Springs and have been there a couple of times.

1 (4 lb.) bag frozen sweet corn

2 (8 oz.) blocks cream cheese, diced into 1-inch squared

1 stick butter

3/4 cup heavy whipping cream

4 Tbl. sugar

1 tsp. black pepper

1/2 tsp. salt

5 scallions, thinly sliced on diagonal including green part

Note:  I always add Tabasco to mine at the end, it's just my thing.  When I serve it I always add sliced scallions too.  Reminder, don't over salt as the cream cheese and butter have salt in them.  

The State flower of Texas is of course the bluebonnet.  It is so pretty in the spring when fields and fields of bluebonnets spring up all over the state.  You will see people stopping everywhere taking photos of themselves and their kids in the fields.  The bluebonnet is also called buffalo clover, and the wolf flower.  The bluebonnet was adopted as the state flower on request of the Society of Colonial Dames in Texas, by the Twenty-seventh Legislature.  Don't you just love that name, Society of Colonial Dames? 

Black Eyed Pea Dip

1 (15 oz.) can black-eyed peas, rinsed in cold water and drained

1 cup frozen corn, thawed

1 Tbl. olive oil

2 (4 oz.) cans diced green chilies

4 scallions, sliced including green part

2 stalks celery, small dice

1 Tbl. apple cider vinegar

1 fresh lime, zested and juiced

1 (14 oz.) can Rotel tomatoes, drained

1/4 cup fresh cilantro, chopped

Tabasco

1 garlic clove, finely minced

1 jalapeno, seeded and finely minced

Place all ingredients into a bowl, stir to combine and cover with plastic wrap. Place in refrigerator for a few hours.  Serve with hot fresh tortilla chips and some sour cream.

Did you know?  Germans were one of the largest ethnic groups in Texas derived directly from Europe. From their first immigration to Texas in the 1830, the Germans tended to cluster in enclaves in the south central part of the state, from Galveston and Houston on to the east to Kerrville, Mason and Hondo in the west and many landed in the Hill Country.  The Germans were very diverse and had a great influence on foods of Texas.

Hot German Potato Salad - my heritage is part German and I love the food!

2 1/2 to 3 lbs. red skinned potatoes, unpeeled

7 slices of thick cut smoked bacon

1 medium sweet onion, thinly sliced

2 Tbl. all purpose flour

1 1/2 Tbl. sugar

salt and freshly ground black pepper

1/2 tsp. celery seed

1/2 cup apple cider vinegar

3/4 cup water

Fresh chives, chopped

Into a pot of boiling salted water add potatoes and cook until tender about 30 to 45 minutes.  Drain, cool and peel, slicing about 1/2-inch slices.  In a saute pan, add bacon and fry until crisp, remove to paper towels and reserve bacon grease.  Add bacon to sliced potatoes in a large bowl.  Saute the onions in bacon grease until lightly golden brown, then add flour and cook about 1 minute, add sugar, salt, pepper, and celery seed.  Combine the water and vinegar and slowly add to pan.  Cook stirring occasionally until liquid boils.  Boil for one minute then pour over potatoes.  Mix gently and garnish with chives.  Serve warm.

Fried Okra

2 pints fresh okra

Cornmeal

All purpose flour

salt and freshly ground black pepper

Oil

Wash okra and slice into 1/2-inch pieces.  Place equal parts of cornmeal and flour into a paper sack with okra and shake until well coated.  Into a large Dutch oven add oil and heat to 375 degrees.  Add okra frying until golden brown.  Remove to paper towels to drain, seasoning with salt and pepper then eat while hot.

Texas Shrimp Boil with Spicy Cocktail Sauce

4 lbs. large shrimp, cleaned remove shells except tails
2 oz. prepared shrimp boil
1 large white onion, sliced
2 fresh lemons, sliced into wedges
2 garlic cloves, sliced
2 Tbl. salt
4 Tbl. Tabasco
1 bottle of beer
Sauce
1 cup chili sauce
1 cup ketchup
1/4 cup Sriracha or Tabasco
3 Tbl. prepared horseradish
1 1/2 Tbl. fresh lemon juice
1 tsp. Worcestershire sauce
1/4 cup fresh parsley, finely chopped

Place 1 1/2 qts. of water into a large pot, add beer.  Add remaining ingredient's except shrimp. Cover and bring to a boil.  Add shrimp and return to boil.  Reduce heat and simmer for about 5 minutes or until shrimp and tender and pink.  Drain and serve with spicy cocktail sauce. Sauce; into a bowl, add sauce ingredients, and mix well, taste and adjust seasonings.

Seafood Creole -  Texas Style

1 lb. fresh Texas fish,  cleaned and cut into 2-inch chunks
1 lb. fresh Texas large shrimp, cleaned and tails removed
1/4 cup butter
1/4 cup all purpose flour
1 cup hot water
1 (8 oz.) can tomato sauce
1 bunch scallions, sliced including green part
1/2 cup fresh parsley, chopped
1 green bell pepper, seeded and chopped
4 cloves garlic, chopped
2 bay leaves
salt and freshly ground black pepper
1/2 tsp. cayenne
1 fresh lemon sliced
Cooked hot white rice
Tabasco

Into a large deep sided saute pan, add butter and melt, add in flour whisking to combine.  Stir constantly on medium low until you start to get a beautiful brown color, but do not burn or scorch.  If you do you need to start over, this takes time and patience.  Gradually whisk in water and cook until thick and smooth.  Add remaining ingredients except rice.  Cover and simmer about 10 minutes or until fish and shrimp are cooked through.  Remove bay leaves and serve over hot rice with Tabasco, a crisp green salad and hot crunchy garlic bread.  

Okra and Tomatoes - I love, love, love this!

2 pints fresh okra

bacon drippings (a must)

1 large sweet white onion, chopped

4 fresh ruby red tomatoes, seeded and chopped

salt and freshly ground black pepper

1/4 cup fresh parsley, chopped

Rinse okra in cold water and slice into 1/2-inch thickness.  Into a large saute pan add some bacon drippings and add onion and okra cooking for about 25 minutes.  Add tomatoes and enough water to cover.  Season with salt, pepper and I like Tabasco.  Continue simmering for about 30 minutes.  To serve; place into a bowl and garnish with parsley.

Texas Chili and That Means NO BEANS- everyone has their own chili recipe - hope you enjoy this one

2 lbs. lean stewing beef, cut into 1-inch cubes

1 lb. pork shoulder, cut into 1-inch cubes

1 cup all purpose flour

salt and freshly ground black pepper

2 large white onion, chopped

6 cloves garlic, finely minced

1/3 cup tomato paste

1 beer, Texas brand of course (Shiner Bock for me)

3 cups cold water

1 cup beef stock - good quality

1 (28 oz.) can whole tomatoes

2 dried ancho chiles, stems and seeds removed

5 dried red New Mexican chilies, stems and seeds removed

1 jalapeno, seeded and finely chopped

2 tsp. cumin

2 tsp. oregano

4 Tbl. good quality chili powder

Into a bowl, add flour, salt and pepper, add meat cubes and toss to combine, shaking off excess.  Into a large Dutch oven add some oil and meat cooking in batches.  Remove meat, add more and continue cooking.  When meat is cooked, add onions, and garlic sauteing until soft, stir in cumin, oregano and chili powder.  Add tomato paste and cook about 1 minute.  Add water, beer, stock and tomatoes simmering  for 1 hour.  While simmering, soak the dried chilies in hot water for 20 minutes, the process in blender with just a bit of the soaking water to make a puree.  Stain out excess liquid and add this mixture to meat simmering for 2 hours.  Taste and adjust seasonings.  Serve with warm corn bread or warm flour tortillas with butter and a cold beer if you please.

Easy and Delicious Relish

3 large ruby red tomatoes, seeded and diced

1 green bell pepper, seeded and diced

1 medium white onion, diced

1/2 cup white vinegar

2 Tbl. water

salt and freshly ground black pepper

Mix all of the ingredients in a bowl, cover with plastic wrap and chill in refrigerator for 30 minutes.  This is really good on black-eyed peas.

Texas Fried Shrimp - a Gulf speciality

2 1/2 lbs. large shrimp, cleaned, shells removed except tails
3 eggs beaten
salt and freshly ground black pepper
Tabasco
1 1/2 cups all purpose flour
1/2 cup yellow corn meal

Cut the cleaned shrimp with tails on lengthwise along the back but don't cut all the way through, you want a butterfly cut.  Into a bowl combine eggs, salt, pepper and Tabasco.  Dip shrimp into egg mixture then roll in flour and cornmeal. Heat oil to about 350 degrees.  Place some of the shrimp in oil and fry until golden brown.  Remove to paper towels, sprinkle with extra salt and continue cooking remaining shrimp.  Serve with Hush Puppies and crisp coleslaw.

Tex-Mex Chili Rellenos with Red Sauce

8 whole Poblano peppers
1 large white onion, finely diced
1/4 lb. Jack cheese, shredded
1/4 lb. sharp Cheddar cheese, shredded
2 cups all purpose flour
Egg batter
5 large eggs, separated
1/2 tsp. baking powder
Sauce
1/2 white onion sliced
3 Tbl. vegetable oil
1 (28 oz.) can whole tomatoes (I like Cento)
1 garlic cloves, finely minced
salt and freshly ground black pepper
1 tsp. sugar
1 tsp. ground cumin
1 tsp. oregano
1 tsp. chili powder
chicken stock
Garnishes
Fresh cilantro, chopped
Mexican rice
Refried beans
Shredded iceberg lettuce
Diced ruby red tomatoes

For sauce; saute the onions in oil in a saucepan.  Process the tomatoes in blender with garlic and strain.  Add tomatoes and garlic to onions in pan. Season with salt, pepper, oregano, cumin and chili powder.  Add sugar.  Cover and cook on simmer for about 20 minutes.  If sauce thickens too much add some chicken stock and cook a couple more minutes, taste and adjust seasonings.  Rellenos; saute the onions in a little oil until soft.  Cool onions and mix with cheeses.  Split the pepper in half, but don't cut all the way through, clean with cool water.  Pat dry with paper towels and stuff with the onion cheese mixture.  Egg batter; into a bowl of electric mixer add egg whites, add pinch of salt and baking powder whipping to hard peaks.  Mix the yolks into stiff whites and mix again to soften slightly.  Heat oil in Dutch oven or deep sided pan to about 375 degrees.  Roll the stuffed peppers into flour and them dip into egg mixture to coat well.  Place into oil and fry to golden brown, remove to paper towels.   To serve; place rellenos on platter and top with sauce.  Add garnishes.

Hush Puppies - so many wonderful way to make these little delicious puppies

2 cups yellow corn meal

1 cup all purpose flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder

Tabasco

3 scallions, finely minced including green part

1 egg

1 cup whole milk

1/2 cup water

3 Tbl. bacon drippings

oil for cooking

Into a bowl add corn meal, flour, salt, baking powder, scallions, egg, Tabasco, milk, water and bacon drippings and stir together.  Into a large pan, add some oil and heat up.  Drop hush puppies by teaspoonfuls into oil and cook until golden brown.  Remove to paper towels to drain.  Note; I also like adding finely minced seeded jalapeno to the batter.

Bourbon Bread Pudding - the Louisiana/Texas Influence

1 loaf of French bead, cut into 1-inch cubes

3 cups whole milk

1 cup heavy whipping cream

3 eggs

2 cups sugar

1 cup raisins

3 Tbl. butter, melted and cooled slightly

2 Tbl. pure vanilla extract

Sauce

1/2 cup butter, soft

1 cup sugar

1 egg, whisked

2 Tbl. Bourbon

Preheat oven to 325 degrees.  Into a large bowl place bread, milk and whipping cream, letting combine for about 5 minutes.  Add the eggs, sugar, raisins, butter and vanilla, stirring well  to combine.  Butter a 3 qt. casserole and place bread mixture inside.  Bake uncovered for about 1 hour or until firm.  Remove from oven and cool about 20 minutes.  Sauce; into a saucepan add butter and sugar cooking over medium heat, stirring frequently until sugar dissolves.  Add eggs, whisking briskly until well blended, and cooking about 1 minute.  Remove from heat and cool slightly, the stir in Bourbon.  Spoon up bread pudding into serving dishes and drizzle over sauce.  Serve with freshly whipped cream 

Banana Cream Pie - Texans love this or banana pudding too

Crust

2 1/2 cups graham cracker crumbs

3 Tbl. sugar

1/4 cup mashed banana

1/4 cup butter, melted

Filling

1/2 cup sugar

1/3 cup cornstarch

pinch of salt

1 1/2 cups heavy whipping cream

1 1/2 cups whole milk

3 egg yolks

1/2 vanilla bean, split lengthwise

2 Tbl. butter

1 tsp. pure vanilla extract

6 firm but ripe bananas, peeled and cut into 1/2-inch thickness

Crust:  preheat oven to 350 degrees.  Into a bowl stir graham cracker crumbs, sugar and mashed banana.  Add butter and stir to moisten.  Press onto bottom and up sides of 10-inch pie dish.  Chill about 30 minutes, then bake crust for about 12 minutes.  Remove to cooling rack to cool completely.  Filling: into a saucepan whisk sugar, cornstarch and salt, gradually whisk in whipping cream and milk, then whisk in egg yolks.  Scrape seeds of vanilla bean to mixture then add vanilla bean.  Whisk over medium high heat until custard thickens and boils  about 6 minutes.  Remove from heat and whisk in butter and vanilla extract discarding bean.  Transfer to a large bowl, cover with plastic wrap and refrigerate until completely cooled.  Remove from refrigerator and stir custard.  Place some of sliced bananas on bottom of pie crusts, top with some of the custard and repeat using up bananas and custard, ending with custard.  Make sure your bananas are covered completely. Chill until set up to 8 hours.  You can top pie with freshly whipped cream and white chocolate shavings if desired, or at least that is what I like to do.

Bon Appetit

"My dear brothers and sisters, be strong and immovable. 

Always work enthusiastically for the Lord, for you know that nothing you 

do for the Lord is ever useless." - 1 Corinthians 15:58

"Your word is a lamp to guide my feet and a light for my path." - Psalm 119:105

"We are God's masterpiece.  He has created us anew in Christ Jesus, 

so we can do the good things he planned for us long ago." - Ephesians 2:10