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.