Wednesday, May 3, 2017

Texas Caviar

  1. Ingredients
    3 cups seeded and diced Roma tomatoes (about 1 pound Roma tomatoes)
    1 – 15-ounce can corn kernels, rinsed and drained
    1 cup seeded and diced bell pepper, any color (about 1 medium pepper)
    ¾ cup red onion or shallot, small diced...
    1 – 15-ounce can black beans, rinsed and drained
    1 – 15-ounce can black-eyed peas, rinsed and drained
    1 jalapeño, seeded and minced (optional)
    ¾ cup chopped cilantro (about ½ bunch fresh cilantro)
    1 to 2 avocados, sliced (optional)
    ⅓ cup olive oil
    2 tablespoons red wine vinegar
    2 tablespoons fresh lime juice (about 1 lime)
    1 teaspoon honey
    1 teaspoon cumin
    1 clove garlic, pressed or minced
    1 to 2 teaspoons salt, or to taste
    ¼ teaspoon freshly ground black pepper, or to taste
    In a large bowl, add the diced tomatoes, corn kernels, diced bell pepper, diced red onion, black beans, black-eyed peas, and minced jalapeño. Stir to combine.
  2. TipHero
  3. In a small bowl, add the olive oil, red wine vinegar, lime juice, honey, cumin, minced garlic, salt and black pepper. Whisk the dressing ingredients together until well-combined.
    Pour the dressing into the large bowl over the veggies. Add the cilantro, and stir to combine. Taste and adjust the seasoning, if needed.
  4. TipHero
  5. Cover and chill for at least 1 hour, or overnight to blend flavors.
    Serve chilled or at room temperature, with sliced avocado or corn chips, as desired.
    Chef’s Tip
    If including the avocado, wait to slice until ready to serve, so it does not turn brown in the meantime.

Thursday, March 9, 2017

Egg Custard

Kathy Chesshire gave me this recipe after I hunted her down at church....such a wonderful custard, said it was Charlene's recipe.....

Egg Custard

2 cups scalded milk
1/2 cup of brown sugar
1 teaspoon vanilla

Nutmeg sprinkled on top.....preheat oven at 425 degrees.....mix ingredients and put into pyrex rectangular dish.....turn the heat down to 350 when you put it in the oven...bake for about
20 minutes.....knife inserted will come out clean when done.....SO YUMMY

Tuesday, January 3, 2017

Short'nin bread lyrics

December 30, 2016 at 8:26am
Put on the skillet,
Slip on the lid,
Mama's gonna make...
A little short'nin' bread.
That ain't all
She's gonna do,
Mama's gonna make
A little coffee, too.

Mama's little baby loves
Short'nin', short'nin',
Mama's little baby loves
Short'nin' bread,
Mama's little baby loves
Short'nin', short'nin',
Mama's little baby loves
Short'nin' bread.
Three little children,
Lyin' in bed
Two were sick
And the other 'most dead
Sent for the doctor
And the doctor said,
"Give those children some
Short'nin' bread."
When those children,
Sick in bed,
Heard that talk
About short'nin' bread,
Popped up well
To dance and sing,
Skipped around and cut
The pigeon wing.
Slip to the kitchen,
Slip up the led,
Filled my pockets full of
Short'nin' bread;
Stole the skillet,
Stole the led,
Stole the gal makin'
Short'nin' bread.
Caught me with the skillet,
Caught me with the led,
Caught me with the gal makin'
Short'nin' bread;
Paid six dollars for the skillet,
Six dollars for the led,
Spent six months in jail eatin'
Short'nin' bread.
Recipe for Short'nin Bread
2 cups butter
1 cup brown sugar
4 cups flour
1/2 teaspoon salt
1. Preheat oven to 325 degrees.
2. Line a 17x 11.5 jellyroll pan with parchment, or spray with non-stick spray.
3. In a large bowl of a mixer, cream the butter; beat in the sugar until very light and fluffy.
Turn mixer down to low speed and add the flour and salt., mixing until smooth.
4. Press the dough evenly onto the prepared pan.
5. Using a sharp knife and a ruler, score the dough into squares, eight on the long side of the pan by six on the shorter side.
6. Bake for 25-30 minutes or until lightly brown.
7. Immediately use the sharp knife to cut through the score marks into squares.
8. Cool thoroughly before serving.