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Tips on how to create some of the best Texan dishes out there
Recipes|
December 1, 1985

Spaghetti Rivaldo

Recipe from La Griglia, Houston4 oz. extra virgin Italian olive oil 3 large cloves garlic, minced 1 small yellow onion, finely chopped 4 Tbs. capers, rinsed 1/3 cup black pitted olives, rinsed 1/3 cup green pitted olives, rinsed 1 35 oz. can Vallone* tomatoes 1 tsp. sugar pinch dried oregano

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Recipes|
December 1, 1985

Crab and Shrimp Cheesecake

Recipe from La Griglia, Houston1 stick butter, melted 1 stack pack saltine crackers (about 40) 16 ounces cream cheese, softened 2 17.5-ounce cartons mascarpone cheese (soft Italian double cream cheese—four 8 ounce cartons can be used) 6 eggs 2 Tbs. flour 4 Tbs. each chives and green onions finely minced

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Recipes|
November 1, 1985

Johnny B’s Lime Rickey

Fast becoming a master soda jerk, Marilyn Shackelford, manager of Johnny B’s Old-Fashioned Soda Fountain, showed us how to make a fresh Lime Rickey at home.1 juicy lime Crushed ice 1 1/2 oz. cherry syrup (Jubilee brand is good)Fill a pint glass with crushed ice. Squeeze in juice of one

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Recipes|
September 30, 1985

Wilted Salad

Recipe From Josephine Street CafeThis recipe makes a lot, so plan to use it when you have your next barbecue—and invite a crowd!9 heads of iceberg lettuce 4 cups diced tomatoes 2 1/2 cups sliced olives (ok, go ahead and use the pimiento-stuffed olives) 1/2 cup olive juice (and use

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Recipes|
August 31, 1985

Geranium Cream

Recipe From Liberty Bar, San AntonioServe alone as a dessert with blackberry sauce, or with pancakes or French toast for brunch.3/4 lb butter 3 lbs cream cheese 1 cup sugar 2 cup whipping cream 2 oz rose geranium leavesSlice butter and cream cheese thin. Finely chop geranium leaves. Place all

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Recipes|
July 31, 1985

Portobello Tricolor in Pesto Vinaigrette

Recipe by Chef Victor Garcia, Cafe Highland Park, Dallas1 large portobello mushroom 8oz spinach leaves 1 Roma tomato (1/4 inch slices) 2oz goat cheeseBrush portobello mushroom with olive oil and sprinkle with 1 ounce chopped basil, salt, and pepper. Place on a baking sheet and bake in 350 degree oven

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Recipes|
June 30, 1985

Char-Grilled Honey-Braised Chicken

Recipe From Kim Son, Houston1 lb. boneless, skinless chicken breast 2 heaping tablespoons brown sugar 2 tablespoons soy sauce 1/2 teaspoon garlic powder honey to taste 1 package rice vermicelli noodles garnish of mung bean sprouts, shredded green lettuce, chopped fresh mint, peeled and seeded, chopped cucumber 2 tablespoons chopped

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Recipes|
May 31, 1985

Nero’s Chicken Luigi

Recipe from chef Luigi, Nero’s Italian, DallasA double breast of chicken stuffed with sun-dried tomatoes, fresh goat cheese and spinach, in a fresh roasted garlic cream sauce.6 boneless, skinless chicken breasts, split 1/4 lb. goat cheese 1/4 lb. sun-dried tomatoes 2 eggs, lightly beaten 1/2 lb. fresh spinach 1/2 lb.

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Recipes|
May 31, 1979

White Wine Gazpacho

Combat the long hot summer with gazpacho, the coolest thing that ever happened to a tomato.2 cups dry white wine 1 teaspoon coriander seeds, bruised 1/2 teaspoon black peppercorns, bruised 1 tablespoon chopped fresh basil, or 1 teaspoon dried 2 large bay leaves 1/2 teaspoon finely chopped garlic 6 cups

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Recipes|
May 31, 1979

My Gazpacho

Combat the long hot summer with gazpacho, the coolest thing that ever happened to a tomato.Gazpacho4 ripe tomatoes, cored and peeled 2 garlic cloves, peeled 1 small onion, coarsely chopped 1 carrot, coarsely chopped 1 cucumber, peeled and coarsely chopped 1 green pepper, seeded and coarsely chopped 2 sprigs fresh

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Recipes|
May 31, 1979

Gazpacho Ajo Blanco

Combat the long hot summer with gazpacho, the coolest thing that ever happened to a tomato.Gazpacho1 1/3 cups blanched almonds 2 large garlic cloves 1 teaspoon salt 5 thin slices, or 1 medium-size roll, French or Italian bread (crusts removed, soaked in water, then squeezed thoroughly) 2 to 3 tablespoons

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Recipes|
May 31, 1979

Gazpacho Andaluz

Combat the long hot summer with gazpacho, the coolest thing that ever happened to a tomato.Gazpacho6 tomatoes, very ripe, cored and quartered 1 cucumber, peeled and coarsely chopped 1 green pepper, seeded and coarsely chopped 1 small onion, peeled and quartered 2 medium garlic cloves, peeled 5 thin slices, or

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Libations|
February 1, 1979

The Best Little Margarita In Texas

From Requiem for a Margarita.1/2 ounce of Triple Sec (1 tablespoon)1 ounce of fresh lime juice 1 1/2 ounces of light tequilaMaking the best margarita in town—at home—is not a matter of money. It does not depend on buying the best tequila or substituting classy Cointreau for the cheaper

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Recipes|
September 30, 1978

Spanokopita

Lettuce Entertain You Menu 3 Houmos Cream of Raw and Cooked Mushroom Soup Spanokopita Bavarian Crème au Café2 pounds fresh spinach or 2 12-ounce packages frozen spinach 1 pound filo dough (or strudel dough, available at most specialty stores) 1 Tbsp butter 1 Tbsp olive oil

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Recipes|
September 30, 1978

Cream of Raw and Cooked Mushroom Soup

Lettuce Entertain You Menu 3 Houmos Cream of Raw and Cooked Mushroom Soup Spanokopita Bavarian Crème au Café7 cups vegetable stock 1 1/2 pounds fresh mushrooms 3 Tbsp butter 1/4 cup finely minced onion 3 Tbsp unbleached white or whole wheat pastry flour 2 cups milk

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Recipes|
September 30, 1978

Houmos

Lettuce Entertain You Menu 3 Houmos Cream of Raw and Cooked Mushroom Soup Spanokopita Bavarian Crème au Café2 cups cooked garbanzos 1/3 cup sesame tahini 2 cloves garlic 1/4 cup lemon juice 1/4 cup olive oil salt to tastePuree all ingredients in a blender and salt

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Recipes|
September 30, 1978

Oranges Grand Marnier

Lettuce Entertain You Menu 4Garlic Soup Black Bean Enchiladas Oranges Grand Marnier4 oranges, peeled and sliced crosswise and membranes removed 1/4 to 1/2 cup Grand Marnier 2 to 3 Tbsp slivered almonds 3 to 4 Tbsp chopped fresh mintToss the orange slices with the mint and Grand

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Recipes|
September 30, 1978

Black Bean Enchiladas

Lettuce Entertain You Menu 4Garlic Soup Black Bean Enchiladas Oranges Grand MarnierBeans 2 Tbsp safflower or vegetable oil 1 onion, chopped 4 cloves garlic, minced 2 cups black beans 6 cups water 1 Tbsp salt 2 Tbsp cilantro 1 Tbsp cumin 1 Tbsp chili powderWash the beans

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Recipes|
September 30, 1978

Garlic Soup

Lettuce Entertain You Menu 4Garlic Soup Black Bean Enchiladas Oranges Grand Marnier2 heads garlic 2 quarts water or stock 2 tsp salt 2 whole cloves 1/4 tsp sage 1/4 tsp thyme 4 sprigs parsley 1 bay leaf 2 Tbsp olive oil black pepper to taste 3 egg

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Recipes|
September 30, 1978

Pears Poached in Red Wine

Lettuce Entertain You Menu 1A Different Onion SoupSpinach TimbalePears Poached in Red Wine2 cups red wine1/4 cup crème de cassis1/2 cup raisinsstick of cinnamon1/2 cup honey4 pears, sliced, coredwhipped creamslivered almondsSimmer the wine, crème de cassis, raisins, cinnamon, and honey together for 5 to 10 minutes. Add

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Recipes|
September 30, 1978

Spinach Timbale

Lettuce Entertain You Menu 1A Different Onion Soup Spinach Timbale Pears Poached in Red Wine2 pounds fresh spinach or 2 12-ounce packages frozen spinach 1 Tbsp butter salt and ground pepper to taste pinch of nutmeg 1 cup whole wheat bread crumbs 1/2 cup finely chopped

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Recipes|
September 30, 1978

Strawberry-Cassis Sherbet

Recipe from Lettuce Entertain You.3 egg whites1/3 cup water3/4 cup honey3 cups pureed strawberries1/4 cup lemon juice1/2 cup crème de cassisGrand Marnier (optional)Beat the egg whites until stiff. Boil the water and honey in a large, heavy-bottomed saucepan for several minutes over medium heat, being careful not to burn. Dribble

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Recipes|
September 30, 1978

Deep-Dish Pizza

Lettuce Entertain You Menu 4PistouDeep-Dish PizzaStrawberry-Cassis SherbetCrust1 cup whole wheat pastry flour1/2 cup unbleached white flour1/2 cup wheat germ1 stick plus 2 Tbsp butter, or use half wheat germ oil margarine and half butter1/2 tsp salt3 to 4 Tbsp ice-cold water1 egg white for egg washStir together

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Recipes|
September 30, 1978

Pistou

Lettuce Entertain You Menu 4 Pistou Deep-Dish Pizza Strawberry-Cassis SherbetPistou 2 Tbsp olive oil 1 large onion, chopped 3 cloves garlic, minced 2 quarts water 1 potato diced 1 carrot, chopped 1/2 cup navy beans, soaked in water overnight and drained 3 cubes vegetable bouillon (optional) 2

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Recipes|
September 30, 1978

Bavarian Creme au Cafe

Lettuce Entertain You—Menu 3 Houmos Cream of Raw and Cooked Mushroom Soup Spanokopita Bavarian Crème au Café2 Tbsp plain unflavored gelatin 1/2 cup strong coffee in a small bowl or pan 3/4 cup honey 8 egg yolks in a heavy-bottomed saucepan 1 1/2 cups milk in a

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Recipes|
July 31, 1978

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

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Recipes|
July 31, 1978

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 may use

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Recipes|
July 31, 1978

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 cups water 1 cup white bread crumbs 1/2 cup milkCombine meats

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Recipes|
July 31, 1978

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 chopped parsley 1 cup minced

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Recipes|
July 31, 1978

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 cups onions,

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Recipes|
July 31, 1978

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 2 t chile

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Recipes|
July 31, 1978

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

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Recipes|
July 31, 1978

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

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Recipes|
July 31, 1978

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

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Recipes|
June 30, 1978

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 eggs1/2 cup light-colored honey8 cups light cream1/2 teaspoon salt4 teaspoons vanilla1 or

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Recipes|
June 30, 1978

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) 2 cups sugar

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Recipes|
June 30, 1978

Toad-in-the-Hole

This recipe is one of several featured in the July 1978 article Tots and Pans.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

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Recipes|
June 30, 1978

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 vitamins B

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Recipes|
June 30, 1978

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 egg2 cups salad oil1 teaspoon sugar1 teaspoon salt1 teaspoon dry mustardjuice of 1/2 lemonUsing a mixer, whip a whole egg until frothy, then add,

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Recipes|
June 30, 1978

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. When a

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Recipes|
June 30, 1978

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 broth1 eggHeat to boiling 2 cups of chicken broth — preferably homemade (which the children can learn to do by watching you cover chicken bones with water). Swirl the mixture with

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