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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (July 28, 1982)
FOOD SECTION Ju ly 28, 1982 Volum e XII, Num ber 42 Section II Yee Haw! Good eatin'- Texas style! Everything good in life is bigger and belter in Texas. Good eating is no exception. I f you d o n ’ t believe that, ask any Texan. W hen Texans set the table for out-of-state guests, they do it as if the reputation o f Texas hospitality is at stake. They truly live up to their state’s name, which conics from an Indian word meaning “ friendly." I he dishes at a Texas dinner may run the gamut from the delicately flavored to the volcanically spiced. The influences may vary from M exi c a n ...to In d i a n . . . t o S o u th ern . .to S o u l. In a state where almost every host and hostess pride themselves on their ability to set a good spread, an invitation to lunch or dinner is con sidered something very special by out-of-state guests. A typical meal includes a variety o f Tcxas-style fa vorites: Hors d ’oeuvres served with Spinach Dip; Barbecued Beef Bris ket. a Texas treat that is prepared well-done and is surprisingly tender; Texas T o ast, a garlicky treat that takes one by surprise; Baked Bean Barbecue; and s in fu lly delicious Caramel Pecan Pie. S P IN A C H D IP 1 10-oz. pkg. frozen chopped spinach, cooked, well-drained I cup mayonnaise I cup sour cream 'A cup chopped parsley '/» cup chopped green onion I teaspoon dill weed 'A teaspoon lemon pepper Tortilla chips C o m b in e all ingredients except tortilla chips; mix well. C hill. Serve with tortilla chips. Makes 2 'A cups. BA R B E C U E D B E E F B R IS K E T 1 4-lb. boneless beef brisket 1 garlic clove, minced I medium onion, sliced I 18-oz. bottle barbecue sauce Place meat, fat side up, on rack in roasting pan. Place garlic and onion on top o f brisket. Bake at 3 5 0 °, I hour. Pour barbecue sauce over meat. Cover; bake at 300°, 2 hours or until meat is tender. Skim o ff fat fro m cooking liq u id ; serve w ith meat. Makes 12servings. TEXAS TOAST I unsliced sandwich loaf, 9 inches long 'A cup soft margarine I tablespoon finely chopped parsley I tablespoon bacon flavored bits 1 teaspoon instant minced onion *A teaspoon garlic salt Cut bread loaf into 34-inch slices. C u t each slice in h a lf d ia g o n a lly . C o m b in e rem aining ingredients; mix well. Spread one side o f bread slices with margarine mixture; place on ungreased cookie sheet. Bake at 400°, 10 to 12 minutes. BAKED BEAN BARBECUE I lb. dried pinto beans Water I cup hot barbecue sauce I cup chopped onion */i lb. salt pork, cubed Wash beans; soak in 6 cups water o ve rn ig h t. D ra in ; rinse beans. In large Dutch oven, combine beans, 3 cups water and rem ainin g in g re dients. Cover; simmer 2 hours and 30 minutes or until beans are tender. Makes 10 to 12 servings. Q uick Soak M e th o d : C o m b in e beans and 6 cups water; boil 2 m in utes. Remove from heat. Cover; let stand I hour. Continue as directed. CA RA M E I P E C A N P IE 36 caramels 14 cup water !4 cup margarine !4 cup sugur 3 eggs 'A teaspoon vanilla !4 teaspoon salt I cup pecan halves I 9 inch unbaked oastrv s h e ll M elt caram els w ith water and margarine over low heat; stir until smooth. Combine sugar, eggs, van illa and salt. Gradually add caramel sauce; mix well. Stir in nuts; pour into pastry shell. Bake at 350°, 45 to 50 minutes. Pic filling will appear to be very soft, but becomes firm as it cools. Makes 6 servings. Left: Ho« cakes, crunchy Texas cornbread. Above: Texes toast. Spinach dip, and barbecued beef brisket.
