There’s No Fuel like an Old Fuel
All you need to heat your home is a stove, firewood, and a match.
Articles by Linda Eckhardt
All-Beef Salami
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…
Texas Turkey Ring Sausage
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…
Smoked Venison Sausage
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…
Bernhard’s Sausage Seasoning
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…
Knockwurst Wieners
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…
Garlic Sausage
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…
Bratwurst
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…
Moroccan Lamb Sausage
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…
Boudin Blanc
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…
Tots and Pans
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.
French Vanilla Ice Cream
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…
Benbow’s Cold Oven Pound Cake
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)…
Toad-in-the-Hole
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…
Steamed Carrots with Lemon Butter Sauce
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…
Homemade Mayonnaise Mastered at Ten
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…
C-3PO’s Coleslaw
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.
Bombs Away Egg Drop Soup
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…
Cheap in the Heart of Texas
A family vacation, almost a contradiction in terms, is still possible at these old-fashioned resorts.
Grand Hotels
You won’t find Greta Garbo at these classic establishments, but some things that happen there are straight out of a movie.
Stock It To Me
Some of the world’s best dishes begin with those old bones you were going to throw out.
The Wok Ethic
If you’ve ever wondered why your Chinese friend says “chop-chop,” look to the kitchen.
Sometimes a Great Noshing
The intricate dietary laws of Kosher cooking have a latke going for them.
Southern Charms
In Charleston they haven’t forgotten one of the things the Old South was famous for: good cooking.
Oil in the Family
In Middle Eastern cuisine, oil is something that’s mixed with chick peas.
Splendor on the Grass
Cooking over an open fire is no mystic art. And it helps if you start everything in your kitchen at home.
A Fine Kettle Of Fish
Gulf Coast seafood is good eating even when you’re watching the scales.
Vonderful Vonderful
You know about Tex-Mex cooking, but what about German-Tex? Its beauty lies in the stomach of the engulfer.
Cebollas and Champagne
Tex-Mex food is as indigenous to Texas as beefsteak. Here are some recipes which will water your eyes and wow your guests.
