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Hi From Electra, Texas, O Boy, O Boy, it's nice out. Great
to just throw on a light jacket and remove it mid-morning.
What a sparkling time of the year with new growth coming
for old things and new life starting to show everywhere you
look. The peaches are the ones it seems can't tell when to
bloom. We have quite a peach crop in N. Texas and they
get hurt almost every year. Well, maybe not this time.

Our subscribership is growing daily and I have only you to
thank for it. Thanks for recommending us to your friends
and for taking the time to vote when you crank up your
computer for the day. We try to keep the site up and
working, with daily repairs, so if you find errors, dead links,
or other things that aren't working, I appreciate an email.

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Visit Our Net Home and take advantage of the "Free Stuff"
available to you. We do this for fun and only want you to
enjoy the ride. All participation whether it's Guest Recipes,
Feedback, tips, tricks is greatly appreciated. Join In the Fun.
http://www.texascook.com "100's of recipes at your fingertips"
http://texascook.com"> TexasCook Homepage

Recipe submissions are published exactly as received and I
do not offer any support on them. Contact information is not
kept due to our privacy policy, so read it well. If it seems
ingredients or instructions are missing, please don't try it.
Writing to me will not help, you already know all that I know.

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Guest Recipes:
Are submitted by subscribers to share with everyone. Most all
of them are untried by TexasCook.Com, so use them at your
own peril. To submit your favorite for publication, just
Click Here and We'll get it scheduled as soon as possible.
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recipe@texascook.com (Email autoresponder)
Send blank email for recipe of the week or:
put your comments in there, I read 'em all.
recipe@texascook.com"> Recipe of the week

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Contents This Week:

Guthrie Says

Requests - Replies - Comments
Recipe request from JoMae

Beckie's Corner
Impossibly Easy Breakfast Pie

Maggie Made
Pork Amandine

Geraldine's Place
Orange Chicken with Rice

Katherine's Kitchen
Chicken Vegetable Soup

Guest Recipes
Impossible Pecan Pie (Hooterville Cultural Society)
Louisiana Seafood Paella (Johnny)

Joke of the Week

Unsubscribe

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Guthrie Says:

Why is it that whenever you attempt to catch something
that's falling off the table you always manage to knock
something else over?

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Guest Requests and Replies:

JoMae writes:
Hello.I am trying to find the recipes for 2 cakes.
1.Peanut butter cake.
2.Sad cake.It is called a sad cake because it
rises and then falls.Thank you for your help.

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Beckie's Corner
http://www.texascook.com/Beckie/

Nerves ?: Bananas are high in B vitamins that help calm the nervous system.

-----------

When the title includes the word 'impossible', it usually means Bisquick.....

Impossibly Easy Breakfast Pie

Ringing the breakfast bell has never been easier! Enjoy
all the traditional tastes of breakfast in one easy pie.

2 packages (12 ounces each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 ounces)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs

1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2
inches. Cook sausage, bell pepper and onion in 10-inch skillet
over medium heat, stirring occasionally, until sausage is no
longer pink; drain. Stir together sausage mixture, potatoes
and 1 1/2 cups of the cheese in baking dish.

2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour
into baking dish.

3. Bake uncovered 40 to 45 minutes or until knife inserted in
center comes out clean. Sprinkle with remaining cheese. Bake
1 to 2 minutes longer or just until cheese is melted. Cool 5
minutes.

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How do those dead bugs get into those closed light fixtures?

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Maggie Made
http://www.takecaregodbless.com

Replace standard incandescent lightbulbs with compact fluorescent
(CFL) bulbs. They last 10 times longer, use 75 percent less energy
and emit the same amount of light as standard bulbs.

----------------------

Pork Amandine
>From Linda Larsen

Lots of wonderful canned fruits provide sweet
and tart flavors to this delicious pork stir fry recipe.

1/4 cup soy sauce
1 Tbsp. cornstarch
1 tsp. five spice powder
2 Tbsp. honey
2 Tbsp. apple cider vinegar
8 oz. can pineapple tidbits, drained, reserving juice
11-oz. can mandarin oranges, drained, reserving juice
1 Tbsp. oil
1 green pepper, chopped
1 onion, chopped
2 cups cubed leftover roast pork
1/3 cup toasted slivered almonds
hot cooked rice

In 1 cup glass measure, combine soy sauce, cornstarch, five
spice powder and blend well with small wire whisk or fork. Stir
in honey, vinegar, and enough reserved fruit juices to measure
1 cup. Set aside.

In large skillet, heat oil over medium high heat and sauté bell
pepper and onion. Cook and stir 2-3 minutes until tender.
Add pork and cook 3-4 minutes longer until hot.

Stir in soy sauce and cornstarch mixture and cook and stir for
3-4 minutes longer until mixture thickens and becomes clear.
Add fruit and cook 2-3 minutes longer until hot. Sprinkle with
almonds and serve over hot cooked rice. 6 servings

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On electric toasters, why do they engrave the message
"one slice"? How many pieces of bread do they think people
are really gonna try to stuff in that slot?

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Geraldine and Friends
http://www.texascook.com/jerri/

Orange Chicken with Rice

1 tablespoon canola or olive oil
4 boneless, skinless chicken breasts; cut in 1/2 inch strips
Lemon pepper seasoning
1/4 cup low-fat or fat-free ranch salad dressing
1/2 cup orange juice
1/4 cup low-fat mayonnaise
2 tablespoons brown sugar
1 cup instant rice
1 green pepper; julienned
1 can (11 oz.) mandarin oranges; drained

In a large skillet that has a lid, heat oil over medium heat.
Add chicken, cook and stir about 5 to 7 minutes. Sprinkle
liberally with lemon pepper while cooking. In a medium bowl,
combine mayonnaise, ranch dressing, orange juice, and brown
sugar. Stir mixture into chicken, mix well. Add rice and green
pepper; bring to a boil. Cook 5 minutes. Remove from heat and
add mandarin oranges. Cover and let stand 5 minutes.

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Why do people keep running over a string a dozen times
with their vacuum cleaner, then reach down, pick it up,
examine it, then put it down to give the vacuum one
more chance?

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Katherines Kitchen
http://www.texascook.com/Katherine/

Chicken Vegetable Soup

1 large onion, chopped
1/4 c. butter
2 cans chicken broth (14 1/2 oz. each)
2 or 3 large potatoes, chopped
1 (15 1/4 oz.) can corn
1 (14 1/2 oz.) can diced tomatoes
1 c. sliced celery
1/4 tsp. dill
1 bay leaf crumbled
1 tsp. salt
1/4 tsp. pepper
Approx. 3/4 tsp. basil
2 c. chicken, cooked and diced

Saute' chopped onion in butter until onion is tender. Add remaining
ingredients. Simmer until potatoes are cooked, approximately 20 minutes
Combine all ingredients. Boil, covered, for one hour. Cool and serve.

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Guest Submission

Impossible Pecan Pie
(Makes own crust)
>From ~000~'s "Hooterville Cultural Society"

1-1/2 c. chopped pecans
3/4 c. milk
1/2 c. Bisquick baking mix
4 eggs
3/4 c. packed brown sugar
3/4 c. dark corn syrup
1/4 c. butter, softened
1 1/2 tsp. vanilla

Heat oven to 350 degrees. Grease pie plates. Sprinkle pecans
in plate. Beat remaining ingredients until smooth. Pour into plate.
Bake until knife inserted in center comes out clean, 50 to 55
minutes. Cool 5 minutes. Top with ice cream, serve warm.

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Why is it that no plastic garbage bag will open
from the end you first try?

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Guest Submission

Louisiana Seafood Paella
Submitted by Johnny

8 ounces andouille, sliced
2 Tablespoons extra-virgin olive oil
8 ounces boneless skinless chicken breasts, cut into strips 1 cup
chopped yellow onion
1 cup drained chopped canned tomato
1/2 cup chopped peeled carrots
1 Tablespoon chopped garlic
2 cups long grain white rice
1 cup dry white wine
2 teaspoons saffron
1-1/2 cups chicken stock or broth
1-1/2 cups shrimp stock (made from shrimp shells)
Salt and pepper to taste
1 pound large white shrimp, peeled
12 ounces speckled trout fillets
8 ounces crawfish tails
1 cup oysters with liquor
2/3 cup frozen peas, thawed
Juice of 1 lemon
1/4 cup chopped fresh basil
1 lemon, cut into wedges
1/4 cup black olives

Brown the sausage in the olive oil in a large Dutch oven or roasting
pan. Remove the sausage to a plate, reserving the pan drippings. Brown
the chicken on all sides in the reserved pan drippings. Remove the
chicken to a plate, reserving the pan drippings. Saute the onion,
tomato, carrots and garlic in the reserved pan drippings until the
vegetables are tender. Stir in the rice. Cook until heated through,
stirring frequently.

Add the wine and saffron and mix well. Bring to a boil; reduce the heat.
Simmer for 3 minutes, stirring occasionally. Add the chicken stock,
shrimp stock, salt and pepper and bring to a boil. Bake, covered, at
375 degrees for 15 minutes.

Layer the shrimp, trout, crawfish, and undrained oysters over the
rice mixture. Layer with the chicken and sausage. Bake for 30 to 40
minutes longer or until the rice is tender and the seafood is cooked
through; do not overcook. Remove from the oven and fold in peas; fluff
the rice. Taste and season with salt and pepper. Drizzle with the lemon
juice. Top with basil, lemon wedges and olives.

Note: This is similar to a Louisiana jambalaya with the distinct flavor
of saffron rice.
Serves: 8

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Joke of the Week:

A preacher retired and moved to the country to enjoy
life and practice his hobby of yard work. Needing a lawn
mower, he headed into town to buy one. On the way he
saw a sign advertising a lawn mower for sale. He stopped
at the house and a young lad came out to greet him.

The preacher asked about the lawn mower and the kid
said it was behind the house. The two went to look at
the lawn mower. The engine was sputtering along at idle
speed. The preacher increased the speed of the
engine and mowed a few strips. Satisfied that the mower
would do the job they settled on a price of $25.00.

Later in the day, the young lad was riding his bicycle when
he spied the preacher pulling on the engine starter rope.
The kid stopped and watched for a couple of minutes.

He asked, "What's wrong?"

The reply came, "I can't get this mower started. Do you
know how?"

The kid said, "Yep."

"Well, how do you do it? Tell me!", the preacher yelled.

The kid replied, "You have to cuss it."

The preacher rose up indignantly. "Now you listen here.
I am a preacher and if I ever did cuss, not saying I have,
I've forgotten how to do it after all these years."

With a wise look on his face well beyond his years, the kid
said, "Preacher, you keep on pulling that rope and it'll all
come back to ya."

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Thanks for Listenin'.............Til next time Remember:

The only difference between a yard sale and a trash
pickup is how close to the road the stuff is placed?

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TexasCook.Com - Subscribe/Unsubscribe at Will
http://www.texascook.com
Eddie Stoddard
Electra, Tx.

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