Linda Eckhardt

Sep 30, 1978 — By Linda Eckhardt

All you need to heat your home is a stove, firewood, and a match.

Jul 31, 1978 — By Linda Eckhardt

For people without a grinder or stuffer I recommend this spicy salami. The seasonings in it are so heady, I’d have to class this sausage as strong. 4 lbs ground hamburger beef 1 t garlic powder 1 t onion powder 1 t ground cumin…

Jul 31, 1978 — By Linda Eckhardt

Another popular sausage indigenous to Texas is turkey sausage. The most famous purveyor of this local delicacy is Inman’s in Llano. They case theirs fresh, then barbecue it. If you do the same, your sausage will be somewhat drier than if you smoke it first. Smoking also produces a more…

Jul 31, 1978 — By Linda Eckhardt

Sausage making has come to be one of the prime activities of the deer season in Texas. One of the best recipes I’ve found is a German link sausage, smoked to give it added resonance. Don’t be shocked by the quantity in this recipe. It assumes you are on good…

Jul 31, 1978 — By Linda Eckhardt

The Bernhard brothers are Hill Country butchers from Ingram who have been making sausage since the days when their father took them to far-flung ranches for butchering jobs. They sell a seasoning for venison or pure pork sausage that you can make yourself. This quantity will flavor fifty pounds of…

Jul 31, 1978 — By Linda Eckhardt

All kids like frankfurters, but many parents are uneasy about the ingredients in store-bought wieners. Here is a simple recipe that will please all parties. Two people can complete the procedure in 45 minutes. These sausages won’t be as pink as the purchased variety because they contain no nitrates. If…

Jul 31, 1978 — By Linda Eckhardt

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978] French bistros in New York have lately offered as an appetizer saucisson a l’ail, a hearty garlic sausage. The french stuff them into large beef casings, but you…

Jul 31, 1978 — By Linda Eckhardt

Another excellent summertime sausage is bratwurst, a traditional German sausage, light in color and delicate in taste. 2 1/2 lbs lean veal 2 1/2 lbs lean pork 2 t dried sage 3 t salt 1 t white pepper 1 1/2…

Jul 31, 1978 — By Linda Eckhardt

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978] Middle Easterners added their twist to sausage making by skewering sausages and cooking them on a brazier inside their tents. 3 lbs lean lamb 1 cup…

Jul 31, 1978 — By Linda Eckhardt

It comes as no surprise that when the French turn their attention to sausage the results are elegant. Don’t confuse this version with Louisiana’s Cajun-style boudin made from rice and pork scraps. The ingredients of the original French version are pristine and subtle. 1/4 lb bacon fat 3…

Jun 30, 1978 — By Linda Eckhardt

So your kids struck out in baseball, tripped up in tap, and camp won’t take them back this summer? Try teaching them to cook.

Jun 30, 1978 — By Linda Eckhardt

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans Midsummer is the best time for homemade ice cream. Whether your freezer is electric or hand-crank, kids are willing ice cream makers. 6 eggs 1/2 cup light-colored honey 8 cups…

Jun 30, 1978 — By Linda Eckhardt

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans If you have a kid who wants to bake a cake but you are skittish about a hot oven, try this 150-year-old recipe for a wood stove. 1/2 pound butter (2 sticks)…

Jun 30, 1978 — By Linda Eckhardt

The English have always been graphic to a fault. The name of this dish is destined to delight children of all ages and raise grave doubts in the eyes of adults. Think of it as Yorkshire pudding with sausages. 1 cup flour 2 eggs 1 cup milk…

Jun 30, 1978 — By Linda Eckhardt

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans If you have more than one kid in the kitchen, steaming vegetables is a perfect job to be shared by a little one and a big one. Steaming prevent loss of water-soluble…

Jun 30, 1978 — By Linda Eckhardt

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans Homemade versions of ‘prepared’ foods are a kid’s kitchen miracle. 1 egg 2 cups salad oil 1 teaspoon sugar 1 teaspoon salt 1 teaspoon dry mustard juice…

Jun 30, 1978 — By Linda Eckhardt

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans We all know that cabbage is a cheap and good source of vitamin C. But try telling that to a kid who turns his nose up at this vegetable in any form.

Jun 30, 1978 — By Linda Eckhardt

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans 2 cups chicken broth 1 egg Heat to boiling 2 cups of chicken broth — preferably homemade (which the children can learn to do by watching you cover chicken bones with…

May 31, 1977 — By Linda Eckhardt

A family vacation, almost a contradiction in terms, is still possible at these old-fashioned resorts.

Apr 30, 1977 — By Linda Eckhardt

You won’t find Greta Garbo at these classic establishments, but some things that happen there are straight out of a movie.

May 31, 1976 — By Linda Eckhardt

If there’s no room at these inns, you might as well stay home.

Jan 1, 1976 — By Linda Eckhardt

Some of the world’s best dishes begin with those old bones you were going to throw out.

Nov 1, 1975 — By Linda Eckhardt

Don‘t be a turkey this Thanksgiving. Try a different bird.

Aug 31, 1975 — By Linda Eckhardt

If you’ve ever wondered why your Chinese friend says “chop-chop,” look to the kitchen.

Jun 30, 1975 — By Linda Eckhardt

The intricate dietary laws of Kosher cooking have a latke going for them.

May 31, 1975 — By Linda Eckhardt

A guide to restaurants in the Hill Country.

Apr 30, 1975 — By Linda Eckhardt

In Charleston they haven’t forgotten one of the things the Old South was famous for: good cooking.

Feb 28, 1975 — By Linda Eckhardt

How to avoid sugar at any price.

Jan 1, 1975 — By Linda Eckhardt

In Middle Eastern cuisine, oil is something that’s mixed with chick peas.

Nov 1, 1974 — By Linda Eckhardt

Holiday treats from the land where Christmas is always white.

Aug 31, 1974 — By Linda Eckhardt

Crawfish pie is not the only Cajun dish worth sampling.

Jun 30, 1974 — By Linda Eckhardt

Cooking over an open fire is no mystic art. And it helps if you start everything in your kitchen at home.

Apr 30, 1974 — By Linda Eckhardt

Gulf Coast seafood is good eating even when you’re watching the scales.

Feb 28, 1974 — By Linda Eckhardt

You know about Tex-Mex cooking, but what about German-Tex? Its beauty lies in the stomach of the engulfer.

Jan 1, 1974 — By Linda Eckhardt

Tex-Mex food is as indigenous to Texas as beefsteak. Here are some recipes which will water your eyes and wow your guests.