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~Menu~
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Lone Star Chicken Fried Steak

Pan Fried Potatoes and Onions

Mesquite Smoked Fajitas

Ranch Style Chili

Homemade Chili Sauce

Senator Hutchison's Chili

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Homemade Chili Sauce

1-1 pound can tomatoes
1 1-12 oz can tomato puree
1 large yellow onion, grated
2 cloves garlic, minced
1/4 c. cider vinegar
1 T. chili powder
2 tsps. sugar
1/8 tsp crushed red pepper flakes
1/8 tsp. ground allspice
2 T. cornstarch
2 T. cold water

Puree tomatoes in a blender or food processor. Transfer to a large saucepan and set over moderate heat. Add remaining ingredients except cornstarch and water and mix well. Heat until bubbling, then stir the cornstarch into the water and add to the mixture. Cook for 2-3 minutes. Reduce heat to low and simmer, uncovered, for 20 minutes. Let cool to room temperature, then transfer to 1-pint freezer containers, leaving 1/2 inch space at the top and cover. Will keep 1 week refrigerated in a covered jar. Yield 5-1/2 cups homemade chili sauce.

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Texas Senator Kay Bailey Hutchison's Chili Recipe*

2- 1/2 pounds ground sirloin
Two 8-ounce cans tomato sauce
2 medium yellow onions, diced
2 green peppers, diced
One 16-ounce can kidney beans (optional)
water
olive oil
salt, pepper, garlic powder
4 Tablespoons mole sauce
4 Tablespoons chili powder mix
 
Saute half the onions and peppers in 1 Tablespoon olive oil. Add salt, pepper, and garlic to taste. Brown meat separately, leaving in chunks. Drain fat. Add onion/pepper mixture to meat. Add 3 Tablespoons mole to mixture. Transfer to large pot. Add tomato sauce, 2 to 3 cans water, 3 Tablespoons chili powder. Bring to boil. Add remaining mole, if desired. Simmer one hour. Season and stir occasionally.
Saute remaining onions and peppers as above. Add to pot, along with drained beans. Add final chili powder to taste. Finish heating (about 15 minutes) and serve with favorite fixin's.
* found on a recipe mailing list.
 
 
 
  
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What exactly is Texas cuisine? Well, Texas has had quite a bit of history and is home to many ethnic cultures; Native American, German, Spanish, Mexican, and Cajun. The food in Texas is a result of these influences. It can consist of beef, seafood, chili's, "down home cooking" and haute cuisine. One thing for sure, it's GOOD!

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~Lone Star Chicken Fried Steak~
With cream gravy

A Texan's favorite meal!

1-1/2 pounds round steak, tenderized (pound with mallet) or purchase tenderized
1 cup flour
1 tsp. salt
pepper
2 eggs, slightly beaten
1/2 cup milk
Oil for frying

Cream Gravy:

6 T bacon drippings or pan drippings
6 T. flour
3 cups hot milk
salt and pepper

Trim steak and cut into 4 pieces. Combine flour, salt and pepper. Dredge all steak pieces in flour mixture until lightly coated. Combine eggs and milk. Dip steak into egg mixture and dredge again in flour mixture. Chill coated meat 1 -2 hours. (this is the secret to keeping the crispy coating on the meat while frying)

Heat 1/2 inch of oil in a skillet (cast iron is best). Fry until both sides are golden brown.

To make gravy, remove cooked steaks from pan and transfer to warm oven. Retain 6 T. of drippings or use bacon drippings. Add flour. Cook and stir until all fat is absorbed and flour begins to brown. Gradually add milk, stirring fast after each addition with wire whisk or fork. Heat until thickened. Season with salt and pepper. Pour over warm steaks, or if you prefer, serve gravy on the side.

Serves 4 generous servings.

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~Pan-Fried Potatoes and Onions~

My husband claims I have this down to an art!

3 large potatoes, peeled and sliced (if slices are-- big cut in half)
1 large onion sliced
garlic salt
1/2 tsp. chili powder
pepper

Oil or bacon drippings for frying

In a large bowl, toss all ingredients together. Heat oil in skillet over med-high heat. (cast iron skillet with a lid works best) Add potatoes and onions and place lid on pan. Stir occasionally until fork tender and cooked on both sides. Watch carefully. Remove lid and cook until nicely brown. Add additional seasonings, if desired. Serve with Chicken Fried Steak. Makes 4 servings.

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~Mesquite Smoked Fajitas~

2 pounds skirt steak
garlic salt
1 jar hot or mild picante sauce (We use Pace brand)
1 large onion, sliced
1 green bell pepper, seeded and sliced
8 flour tortillas
Sour cream
Grated cheese (Longhorn or Monterrey Jack)
Chunky salsa

Trim skirt steak of membrane and fat. Rub with garlic salt. Place in refrigerator dish and marinate in picante sauce over night. Next day grill skirt steak over charcoal and mesquite wood. Meanwhile in iron skillet, sauté onions and peppers in a little oil until tender, set aside. When meat is done, remove to cutting board and slice thinly across grain. Warm tortillas in oven (wrap in foil and heat for a few minutes or use microwave for only a few seconds)

Place several steak slices on each tortilla. Top with chunky salsa, sour cream and grated cheese. Roll up and enjoy! Makes 8 fajitas.

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~Ranch Style Chili~

2 pounds ground beef
1 cup shopped onion
1 to 2 cups water
1 large can whole tomatoes
2-3 small cans tomato sauce
1/2 cup chili powder
1 to 2 teaspoon cumin
1 tablespoon salt
1 tablespoon pepper
dash cayenne pepper
1 can Ranch style beans
 
Brown meat together with onion. When thoroughly cooked, drain meat in colander; rinse thoroughly with hot water to remove grease. Return mixture to large kettle; add water. Add whole tomatoes, cutting or squishing into bite-sized pieces. Add tomato sauce, chili powder, cumin, salt, cayenne and pepper. Stir well. Last of all, add beans with juice. Adjust flavor. If too hot, add 1-2 teaspoon sugar. For hotter chili, increase cayenne pepper.
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Always more to come...
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