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Texas Recipes

ELAINE'S TEXAS CHILI

  • 1/4 CUP SALAD OIL
  • 1 LARGE ONION, CHOPPED
  • 2 TABLESPOONS CHILI POWDER
  • 1 TABLESPOON CUMIN POWDER
  • 2 CLOVES GARLIC, CRUSHED
  • 1 TEASPOON OREGANO
  • 1 TEASPOON CAYENNE PEPPER or LESS
  • 1 POUND GROUND BEEF - SAUTE: UNTIL BROWNED
  • 2 CANS (8OZ.) TOMATO SAUCE
  • 2 CUPS WATER
  • 1/2 TEASPOON SALT
  • 1 CAN (16OZ.)RED KIDNEY BEANS
IN LARGE SKILLET, HEAT SALAD OIL. ADD ONION, CHILI POWDER, CUMIN, GARLIC, OREGANO, AND CAYENNE. SAUTE 5 MINUTES, STIRRING. ADD BEEF, COOK UNTIL BROWNED, BREAKING UP INTO PIECES WITH SPOON . STIR IN TOMATO SAUCE, WATER, SALT AND RED BEANS. SIMMER, STIRRING OCCASIONALLY.

SIMMER: 30 - 40 MINUTES






Texas Barbecue Sauce

  • 1 cup red vinegar
  • 6 ounces crushed black pepper
  • 1 head garlic
  • 3 bay leaves
  • 1 pound sliced onions, carrots and celery
  • 1 cup sugar
  • 1 small jar prepared mustard
  • 2 cans tomato paste
  • 2 cups brown sauce
  • 1 tablespoon barbecue smoked sauce
  • Salt and pepper
Simmer vinegar, pepper, garlic, bay leaves, carrots, celery and sugar on slow fire for 15 minutes; then add mustard, tomato paste and brown sauce; simmer for approximately an hour. Strain and add barbecue smoked sauce to taste. Serves 6.

Texas Pudding

  • 3 eggs, whites & yolks beaten separately
  • 3 cups sugar
  • 1 cup butter
  • 1 cup milk
  • 2 Tbsps flour
Beat the butter and sugar together to a cream . Slowly stir in the eggs, milk and flour. Bake in a crust.

This will fill 3 pie plates.
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