Stockman Longhorn

Employee Recipes

 

 

Hummingbird Cake – Alesia

 

Cake

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 2 cups mashed ripe bananas
  • 1 ½ cups vegetable oil
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1 ½ teaspoons vanilla extract
  • 1 cup chopped walnuts

Pineapple Frosting

  • ¼ cup shortening
  • 2 tablespoons butter, softened
  • 1 teaspoon grated lemon peel
  • ¼ teaspoon salt
  • 6 cups confectioners’ sugar
  • ½ cup unsweetened pineapple juice
  • 2 teaspoons half-and-half cream
  • Chopped walnuts, optional

In a large mixing bowl, combine flour, sugar, salt, baking soda, and cinnamon. Add eggs, bananas, oil, pineapple, and vanilla; beat until combined. Stir in walnuts. Pour into three greased and floured 9-in round baking pans.

Bake at 350 for 25-30 minutes or until a toothpick inserted near center comes out clean. Cook 10 minutes; then remove from pans to wire racks. Cool completely.

For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners’ sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.

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Orange Chicken – Alesia

  • (Sweet & Sour Pork recipe modified by adding orange marmalade and substituting chicken for pork)
  • 1 can pineapple tidbits/chunks, drained (reserve syrup)
  • ½ c packed brown sugar
  • ½ c vinegar
  • 2 tsp soy sauce
  • 1 tsp salt
  • 1 tsp minced garlic (from jar)
  • ½ c orange marmalade
  • 2 tbsp corn starch
  • 2 tbsp water
  • 2 lbs chicken breast meat

Add enough water to pineapple syrup to measure 1 cup. Heat with brown sugar, vinegar, soy sauce, salt and garlic and orange marmalade to gentle boil
Mix corn starch and water and stir into sauce to thicken. Add pineapple. Ladle over rice, chicken, oriental veggies, etc.
I normally have to double this recipe for my family (4 teenage sons)

Tempura Batter for Chicken – Alesia

  • ½ c all purpose flour
  • ¼ c cornstarch
  • ½ c cold water
  • 1 egg
  • 1 tsp salt

Cut chicken into bite sized pieces and dip in batter and deep fry
You may use Tyson packaged chicken breast chunks or chicken breast strips in place of battering fresh chicken (much quicker)

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Asiago-Crusted Pork Chops - Darlene

Prep Time: 5 minutes Cook Time: 9 minutes Yield: 4 servings (serving size: 1 pork chop)
Ingredients

  • 4 (4-ounce) boneless center-cut loin pork chops 
  • 1 egg white, lightly beaten 
  • 1/2 cup panko (Japanese breadcrumbs) 
  • 1/4 cup (1 ounce) grated Asiago cheese 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 1 tablespoon extra-virgin olive oil 
  • 4 lemon wedges 
  • 2 teaspoons chopped fresh thyme

Preparation

  1. Place pork between 2 sheets of plastic wrap; pound to an even thickness (about 1/4 inch) using a meat mallet or a small heavy skillet.
  2. Place egg white in a shallow dish. Combine panko, cheese, salt, and pepper in a shallow dish. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat. 
  3. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3 to 4 minutes on each side or until lightly browned. Squeeze 1 lemon wedge over each pork chop; sprinkle each evenly with thyme.

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Beef Enchiladas – Amanda Burrell

  • 2 cans cream of chicken soup
  • 1 c. sour cream
  • 1 can Rotel tomatoes and chilies
  • 1 pound ground beef
  • 1package taco seasoning mix
  • 10-12 flour tortillas
  • ½ c. onion (optional)
  • 2 c. Cheddar cheese grated
  • 1 c. Cheddar cheese grated for topping

Combine soup, sour cream and tomatoes, heat thoroughly.   Brown meat, drain and add taco seasoning mix.  Dip tortillas in hot soup mixture and fill with meat, cheese and onions.  Roll up.  Place in greased 9x13 pan.  Pour remaining soup mixture over enchiladas.  Bake 20 to 30 minutes at 350°.  Top with remaining cheese and return to oven to melt.  Serves 8-10.

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BREAKFAST CASSEROLE – Tara Holder

  • 2 lbs sausage
  • 6 large eggs
  • 2 cups of half and half
  • 6-8 pieces of bread(buttered on one side)
  • 2 cups shredded cheddar cheese
  • Spices(salt, pepper, garlic) most likely what you like on your eggs

Recipe can be made ahead and stored in refrigerator overnight. 

Preheat oven to 350.  Place enough bread butter side down to cover the bottom of a 9x13 pan.  Fully brown sausage in pan, and drain grease.  Layer sausage evenly over bread. Next, sprinkle cheese evenly over sausage.  In a bowl beat eggs, half and half and spices and pour evenly over cheese.  Cover and chill overnight.  Make sure and take cover off to bake.  Casserole should be baked UNCOVERED for 45-60 min depending on oven.  It should be bubbling, and cheese should be browned. 

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Cherry Cream Cheese Pie – Jenny Graves

  • 1 – 6oz Keebler Graham Crust
  • 1 – 8oz pkg. Cream Cheese, softened
  • 1 – 14oz can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 tsp. vanilla
  • 1 can cherry pie filling

Let cream cheese stand at room temp. until softened.  In medium bowl, beat cream cheese until light and fluffy.  Slowly add sweetened condensed milk, beating until smooth.  Stir in lemon juice and vanilla until well mixed.  Pour into crust.  Chill 3 hours, or until firm; top with cherry pie filling.

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Chili-Lime Corn on the Cob  - Darlene

Prep Time: 3 minutes Cook Time: 8 minutes Yield: 4 servings (serving size: 1 ear)
Ingredients

  • 4 ears shucked corn
  • 2 tablespoons butter 
  • 1/2 teaspoon chili powder 
  • 1/2 teaspoon grated lime rind 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Place corn in a microwave-safe dish; cover dish with wax paper. Microwave at HIGH 7 minutes or until tender.
  2. Place butter in a small microwave-safe bowl. Microwave at HIGH 15 seconds or until butter melts. Stir in chili powder, lime rind, salt, and pepper. Brush butter mixture evenly over cooked corn.

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Chocolate Chip Cheesecake – Amanda Burrell

 

Crust:

  • 1/3 c. butter, melted
  • ¼ c. sugar
  • 2 tbsp. cocoa
  • 1 ½ c. graham crackers crumbs

Cheesecake:

  • 3 ¬– 8 oz. cream cheeses, softened
  • 3 eggs
  • 1 tsp. vanilla
  • 1 can sweetened condensed milk
  • 1 c. chocolate chips
  • 1 tsp. flour

Preheat oven to 350°. Mix crust ingredients and press firmly around bottom of spring-form pan. Then cream bricks of cream cheese, beat in eggs (one at a time), then add vanilla and sweetened condensed milk.  Mix chocolate chips with flour, then add to cheese mixture.  Pour into spring-form pan and bake for 45 minutes to 1 hour.  Turn off oven and let cheesecake rest in the oven for an additional hour. 

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Country Apple Dessert – Julie Lucus

  • Flour tortillas (approx. 10)
  • 2 cans apple pie filling
  • 2 c. sugar
  • 2 sticks butter
  • 1 c. water
  • 1 – 2 tsp cinnamon
  • 1 c. sugar
  • 1 c. chopped pecans

Fill tortillas with apple pie filling, roll up and place in 9 x 13 baking dish.  Combine sugar, butter and water, pour sugar mixture on top of tortillas and let set for 2 hours.  Bake 20 mins. at 350 degrees.

Mix cinnamon, sugar and pecans, sprinkle on top and bake an additional 10 mins.  Serve with ice cream and drizzle caramel on top.

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GASPACHO SOUP – Vickie Hooley

  • 1 Qt  Tomato Juice  or V8
  • 2 cans  Diced Tomatoes
  • 1  Cucumber-chopped
  • sm to med onion-chopped
  • 1  green pepper-chopped
  • 3 T  Wine vinegar
  • 2 T  Olive oil
  • 1  garlic clove
  • 1 t  Worcestershire Sauce
  • ¼ t  Lemon juice
  • pinch salt and pepper

Combine all ingredients.  Best if chilled several hours but can be served sooner. 

Will keep 2-3 days in refrigerator.

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HAMBURGER-BROCCOLI ALFREDO CASSEROLE - Heather Hill

  • 2 pounds ground beef
  • 1 small onion, diced, 2 1/2 ounces
  • 10 ounces frozen broccoli florets
  • 8 ounces cream cheese
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

In a large skillet, brown the hamburger and onion, seasoning with salt and pepper; drain the fat. Meanwhile, cook the broccoli until tender-crisp; drain very well and season with salt and pepper. Put the cream cheese in a microwaveable bowl and microwave on HIGH about 45 seconds until soft. Whisk until creamy and smooth. Gradually whisk in the cream until smooth, then stir in the parmesan cheese and garlic powder. Mix the hamburger and broccoli in a large, greased casserole, 2 1/2 quarts or larger. Pour in the cream sauce and mix well. Season to taste with salt and pepper. Bake at 350º for about 35-45 minutes, until bubbly and browned on top.
Makes 6-8 servings

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Easy Texas Sheet Cake Recipe – Jana Bullington

 

Cake

  • 2 cups flour
  • 1 cup sugar
  • 1 cup water
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 teaspoon almond extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Frosting

  • 1 stick butter/margarine
  • ¼ cup milk
  • 4 ½ cups powdered sugar
  • ½ teaspoon almond extract
  • 1 cup chopped pecans

Bring the butter and the water to a boil in a large saucepan. Remove from heat and stir in the remaining cake ingredients. Pour the mixture into a greased baking pan. Bake at 355 degrees for about 20 minutes or until the cake looks finished. You can check by using a toothpick to see if it comes out clean. Set the cake aside and let cool.

To create your frosting, sift the sugar in a separate bowl. In a large saucepan, bring the butter and milk to a boil. Remove it from the heat and stir in remaining ingredients, adding pecans last. When the cake has cooled, pour the icing onto the cake, using a spatula if necessary.

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Buffalo Chicken Wing Dip – Jenny Graves

  • 4 chicken breasts, cooked and shredded
  • 1 cup Frank’s hot sauce
  • 1 cup Ranch dressing
  • 2 cups shredded cheddar cheese
  • 2 – 8oz blocks cream cheese

Mix together and bake until bubbly, about 20 minutes at 350.

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Enchiladas – Julie Lucus

  • 20 flour tortila’s
  • 2 lbs lean ground beef
  • 1 cup chopped onion
  • 1 lg pkg cream cheese
  • 1 lb Velvetta cheese
  • Milk
  • Rotel’s w/green chiles
  • Salsa

Cook ground beef in large skillet with chopped onion, season to taste.  Melt cream cheese, ½ lb of Velveeta cheese and about ¼ cup of milk in microwave, add to meat, stir until well blended.  Add rotel’s w/green chiles to meat mixture and simmer for about 15 minutes.  Grill tortilla’s, fill with about ½ cup of meat mixture , roll and place in a 9 x 13 baking dish.  Melt the remaining Velveeta with ¼ - ½ cup of milk, pour over center of enchiladas.  Top with salsa and bake in the oven for about 15 minutes @ 350 degrees.  This recipe makes 2 pans of enchilada’s.

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Hello Dollies – Jenny Graves

  • 1 ½ sticks margarine, melted
  • 1 ½ cups graham cracker crumbs
  • 1 ½ cups – 1 ½ cups flaked coconut
  • 1 small bag chocolate chips
  • 1 can Eagle brand milk
  • Pecans

Sprinkle graham cracker crumbs over melted margarine. Then sprinkle on top of it: coconut, chocolate chips, milk, pecans.
Bake at 350 for 30 minutes.

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Ritz Cracker Crust Chicken – Julie Lucus

  • Boneless-Skinless Chicken Tenderloins
  • Ritz Crackers
  • Melted Butter or Olive Oil
  • Seasonings (I use coarse ground garlic with parsley and pepper)

Season chicken, dip in melted butter or olive oil, then roll in finely crushed Ritz crackers. Bake on foil lined baking dish for about 40 minutes at 375 degrees.

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Sand Tarts – Kathy Holder

  • 1 cup butter
  • ¾ cup sifted confectioner’s sugar
  • 1 ¾ cup all-purpose flour
  • 1 cup chopped pecans
  • 1 teaspoon vanilla
  • Confectioner’s sugar

Preheat oven to 325 degrees. Cream butter and sugar. Add flour gradually and mix well. Add nuts and vanilla; mix well. Shape into balls. Bake on ungreased cookie sheet 25 minutes or until cookies are lightly browned. When done, roll in additional confectioner’s sugar while hot. Makes 4 dozen. Enjoy!

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Coconut Delight – LaDonna

  • 1 stick margarine melted
  • 1 cup flour
  • ½ cup chopped pecans
  • 2 small pkgs. coconut cream instant pudding mix
  • 2 ½ cups milk
  • ½ cup cream of coconut
  • 1 pkg (8 oz) cream cheese
  • ½ box powdered sugar
  • 1 cup Cool Whip
  • Coconut & pecans – enough to cover top of cream cheese mixture

Mix margarine, flour, and pecans together; press into a 9 x 13 pan. Bake 20 minutes at 350 degrees. Cool. Mix cream cheese, powdered sugar, and 1 cup Cool Chip; spread on top of cooled crust. Sprinkle coconut and pecans on top. Mix pudding, milk, and cream of coconut; spread over other layers. Spread Cool Whip on top, sprinkle with additional coconut and pecans. Refrigerate for several hours.

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Heath Bar Pie – Jenny Graves

  • 1 graham cracker crust
  • 1 tub Cool Whip (8 ounces)
  • 1 cup Nestle Quik
  • 5 Heath bars

Mix Cool Whip with 1 cup Nestle Quik. Crunch up 4 Heath bars and stir in. Pour into crust. Crunch 1 Heath bar and sprinkle on top. Chill.

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Ruby’s Enchilada Casserole – LaDonna

  • 1 pound ground beef (or cooked, de-boned chicken)
  • 1 package corn tortillas
  • 1 can Ranch Style beans
  • 1 can Ro-Tel tomatoes with green chilies
  • 2 cans cream of chicken soup
  • 8 ounces Colby cheese
  • 1 onion, chopped

Brown ground beef, drain fat (cooked, de-boned chicken may be substituted, or two cans of chicken may be used). Spray 9 x 13 pan with non-stick cooking spray; arrange a layer of corn tortillas up and around the sides of the pan and across the bottom. On the corn tortillas, layer the ingredients as follows:

  • cooked ground beef or chicken
  • ranch style beans
  • chopped onion
  • Colby cheese, sliced

Add a second layer of corn tortillas on top, overlapping the entire casserole. Mix cream of chicken soup and Ro-Tel tomatoes together, pour this mixture on the top layer of tortillas, making sure all tortillas are covered with the soup mixture. Cover with foil and bake for 30 minutes at 350 degrees, uncover, and bake an additional 10 to 15 minutes longer.

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Steak and Ale Pie a la Abi - Lara

  • Diced beef
  • Chopped onion
  • Mushrooms
  • Ale or Stout
  • Beef stock
  • Worcestershire sauce
  • Salt and peper
  • Bouquet garni (bay leaf, parsley, thyme)
  • Puff pastry

Brown the beef, then the onion separately. Mix the two and add in the chopped mushrooms. Mix half the ale and half the beef stock and add to the mixture. Add Worcestershire sauce, salt, pepper, and herbs; simmer one hour. Place mixture into a pie dish, cover with puff pastry. Bake about 35 minutes at 350.

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Green Bean & Potato Casserole – Letha

  • 2 cans green beans, drained
  • 1 can cream of mushroom soup
  • 6 slices bacon
  • 1 onion, chopped
  • 5-6 medium potatoes
  • ¼ tablespoon sugar
  • Salt and pepper to taste

Cut potatoes into 1/2-inch slices and boil for 10 minutes, then drain. Cut bacon into 1-inch pieces and fry until half done. Remove bacon, drain, and sauté onions in bacon grease. Grease a casserole dish and layer one can green beans, potatoes, sugar, salt and pepper, onions, second can of green beans. Top with mushroom soup and bacon on top. Bake at 350 for 30 minutes.

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"Gran-Gran’s Rex Chicken” – Lori Laughlin

  • Boneless, skinless chicken breasts cut into strips approximately 1” thick
  • Buttermilk
  • Flour
  • Oil

Soak chicken strips in buttermilk at least 24-48 hours. Roll in seasoned flour – Lawry’s Seasoned Salt works well. Drop in hot grease and fry until brown.

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Tunisian Tomato Soup with Chickpeas and Lentils - Lara

  • 1 cup uncooked chickpeas, soaked overnight (or 1 to 2 cans, 15 ounces each, of chickpeas)
  • Water
  • 1 cup uncooked lentils, rinsed and picked over
  • 1 to 2 cinnamon sticks
  • 2 tablespoons olive oil
  • 4 cups minced onion
  • 2 tablespoons minced garlic
  • 2 teaspoons salt
  • 1 tablespoon ground turmeric
  • 1 ½ teaspoons cumin seeds
  • 2 teaspoons ground cumin
  • 2 or 3 bay leaves
  • 6 cups chopped tomatoes, peeling and seeding optional
  • Black pepper to taste
  • Cayenne pepper to taste
  • 3 tablespoons (or to taste) fresh lemon juice
  • Yogurt (optional)
  • Minced fresh parsley (optional)
  • Currants (optional)

Place the soaked, uncooked chickpeas in a large pot and cover with water by 3 inches. Bring to a boil; lower heat to a simmer, partially cover, and cook 1 hour. (If you’re using canned chickpeas, rinse and drain them, and set them aside.)

Add the lentils and cinnamon stick(s), partially cover again, and cook another 30 minutes, or until the chickpeas and lentils are perfectly tender but not mushy. (If you’re using canned chickpeas, just cook the lentils with the cinnamon stick(s) in 7 cups water until tender, about 30 minutes.) Remove and discard the cinnamon stick, and drain the legumes, reserving the water.

Meanwhile, heat the oil in a soup pot or Dutch oven. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Sauté over medium heat for 15 or 20 minutes, or until the onions are very soft.

Add 6 cups of the reserved cooking water from the lentils (supplement with fresh water if there’s not enough) and the tomatoes, and bring it to a boil. Lower heat to a simmer, partially cover and cook another 15 minutes or so. Fish out and remove the bay leaves.

Stir in chickpeas and lentils and cook about 5 minutes more (but not too much, or the legumes become mushy). Season to taste with black pepper, cayenne, and lemon juice. Serve hot, topped with a dollop of yogurt and a sprinkling of parsley, if desired, and pass a small bowl of currants as well. Enjoy!

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Milky Way Cake -  Julie Lucus

  • 8 Milky Way candy bars
  • 2 sticks butter
  • 2 cups sugar
  • 4 eggs
  • 2 ½ c. sifted flour
  • ¼ tsp soda
  • 2 T baking powder
  • Pinch of salt
  • 1 ¼ c. buttermilk
  • 2 tsp vanilla
  • 1 cup chopped pecans

Melt candy and butter in double boiler, set aside.  Cream sugar and eggs together, add buttermilk.  Combine dry ingredients.  Alternately add Milky Way mixture and cream sugar mixture to dry ingredient mixture.  Mix well, add vanilla and pecans.  Prepare four 8” cake pans and bake 35-40 mins at 350 degrees.

Icing

  • 2 ½ c sugar
  • 1 c. condensed milk
  • 1 stick of butter
  • 1 c. marshmallow cream
  • 1 - 6 oz pkg chocolate chips
  • 1 tsp vanilla

Combine and cook first three ingredients until a soft ball forms in a cup of water.  Add other ingredients and mix until smooth.  Spread between layers of cake and on top of cake.

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Mamma’s Red Velvet Cake – Jenny Graves

Ingredients:

  • 3 oz red food coloring
  • 3 Tbsp. Nestlee Quick powder
  • ½ cup Crisco shortening
  • 1 ½ cups sugar
  • 2 eggs
  • 2 ¼ cups flour
  • ¼ tsp. salt
  • 1 cup buttermilk
  • 1 ½ tsp. vanilla
  • 1 Tbsp. vinegar
  • 1 Tsp. baking soda

In a small bowl, stir food coloring and quick…mix to paste.  Cream Crisco, sugar, and eggs.  Add paste to mixture.  Mix well.  Add alternately:  flour, salt, and buttermilk.  Add vanilla.

Mix by hand: vinegar and baking soda.  Add to mixture and stir.  Pour into 4 greased and floured 8” round pans and bake at 350° for 30 minutes.  Cool completely before icing.

Icing

  • 5 Tbsp. flour
  • 1 cup milk
  • ¼ cup oleo
  • ½ cup Crisco
  • 1 cup sugar
  • 1 tsp. vanilla

Shake flour and milk together and cook until thick (stirring constantly, and mashing out any lumps).  Let cool.  In mixer, beat oleo and Crisco for 4 minutes.  Add Sugar and beat 4 minutes.  Add flour paste and vanilla and beat 4 more minutes.  Makes enough icing to ice between layers and top of cake. 

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 SOPAPILLA CHEESECAKE – Tara Holder

  • 2 cans crescent rolls
  • 1 8oz package cream cheese
  • 1 1/2 cups sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons vanilla
  • 1 stick of butter

Preheat oven to 350.  Roll 1 can of crescent rolls on the bottom of a greased 9x13 pan.  Meanwhile, beat softened cream cheese, 1 cup of sugar, and 2 teaspoons vanilla with mixer until smooth.  Spread mixture on top of base layer of crescent rolls.  Roll other can of crescent rolls on top of mixture.  Melt 1 stick of butter until completely melted.  Pour on top of crescent roll.  Top with remaining ½ cup of sugar mixed with cinnamon.  Bake for about 35-45 min or until golden brown. 

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Nana Bartlett’s Italian Cream Cake – Jenny Graves

Cake Ingredients:

  • 2 cups sugar
  • 1 stick Fleischmann’s margarine
  • ½ cup Crisco shortening
  • 1 Tbsp. vanilla
  • 5 egg yolks
  • 1 cup buttermilk
  • 2 cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 cups coconut
  • 1 cup chopped pecans
  • 5 egg whites

Cream together:  sugar, oleo, Crisco, and vanilla.  Add egg yolks one at a time.  Add buttermilk alternately with flour, soda, and salt.
Stir in:  coconut, pecans, and 5 stiffly beaten egg whites (fold in with spatula)
Grease and flour 4 - 8” round cake pans, then pour batter equally into pans
Bake at 350°for 30 to 35 minutes.
Cool completely before icing.

Icing:

  • 16 oz cream cheese
  • 1 ½ sticks oleo
  • 3/4 package of powdered sugar 
  • 1 Tbsp. vanilla
  • ¾ cup coconut
  • ¾ cup chopped pecans

Beat cream cheese and oleo until creamy.  Add powdered sugar slowly.  Mix in rest of ingredients. Makes enough icing to ice between layers, top of cake, and around cake

*I brown coconut and chopped pecans to a light golden brown in oven, then use as garnish on top of iced cake.

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Dill Dip – Vickie Hooley

1 (8 oz) package cream cheese
½ c mayonnaise (not Miracle Whip)
2 t dill weed
½ t salt
½ t MSG (optional)
2 t parsely
2 green onions, chopped

Mix well. Best if refrigerated for a while to blend flavors.

Serve with fresh vegetables (carrots, cauliflower, broccoli, etc.), chips, or crackers.

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Southern Black Eyed Peas – Julie Lucus

  • 2 lbs lean ground beef
  • 2-3 cups of black eyed peas (cooked)
  • 3 cups of rice
  • 1 cup of chopped bell pepper
  • 1 cup of chopped onion
  • 1 can of Rotel tomato’s
  • 2-3 T. of Worcestershire sauce

Cook bell pepper and onion with ground beef in a large skillet.  Add black eyed peas, rotel’s and worcestershire, cover and simmer for about 15-20 minutes.  Serve over bed of cooked rice. 

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Beef Enchiladas “My Mom’s Recipe” - Danna Robinson

Ingredients:  3 lbs hamburger meat, 1 can cream of mushroom, 1 can of cream of chicken, 1 can red enchilada sauce, 1 can green enchilada sauce, 2 tsp salt, 2 tsp pepper, ½ package of taco seasoning, 1 small white onion, & ¾ a block of velveeta cheese.  Cook hamburger meat and onions and then add remaining ingredients on low until cheese is melted.

1 can red enchilada sauce and 1 can green enchilada sauce-add half of each in bottom of 2 casseroles dishes and keep remaining can for later..
20 large flour tortillas

Stuff each tortilla with cooked mixture and place in dish. Pour remaining enchilada sauce on top. Sprinkle top with Cheddar cheese & remaining ¼ of velveeta cheese.

Cook in oven for 30 minutes uncovered or until heated through.

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Kachumbar (salad) - Lara

  • ½ a red onion
  • 1 to two tomatoes
  • ½ to one English cucumber
  • ¼ cup fresh cilantro
  • Lemon juice
  • Salt

Chop the vegetables very fine. Add salt and lemon juice to taste.

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Cornbread – Rose Sparkman

  • 1 ½ cups corn meal
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 2 cups buttermilk
  • 3 tablespoons oil

Preheat oven to 450. Heat oil in an 8 x 8 pan till hot. Mix all ingredients in a bowl. Pour hot oil in bowl, pour all the mixture into the hot pan. Bake 25 minutes.

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Marinated Mushrooms – Vickie Hooley

  • 1 lb fresh mushrooms, sliced or quartered
  • 2 T soy sauce
  • 1 t pepper
  • 1 clove garlic, crushed or ¼ t garlic powder
  • 2 T lemon juice
  • 2 T green onions, chopped
  • 1 t celery salt
  • ¼ c vegetable oil

Combine all ingredients. Marinate at least 2 hours. Cook over medium heat until warm.

Serve as a vegetable or as a sauce for charcoaled steaks.

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