The TexasCook Review 6-27-10
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Hi From Electra, another great week in Electra, USA and I
sure hope your's has been as enjoyable as ours. Good friends
coming by to play music from time to time, good food and
Independence Day coming up soon. It's one of my favorite
holidays. I guess I'm just nuts about fireworks. Aren't they
amazing ? (That question is strictly rhetorical)
Be safe, happy and enjoy the upcoming holidays. Cook out
a lot and be sure to fix some healthy foods as well. Squash
are particularly good when grilled. Let's get down to business.
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Need to know:
1 lemon makes about 3 tablespoons of juice
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Glass Trouble:
Clean vases with narrow necks by putting some hot water, add
2 Tbsp of vinegar plus some rice. Then just shake well and rinse.
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Contents This Week:
Guthrie Says
Mama's Place
Real "No Kiddin'" pancakes
Guest Submission
Cheddar and Chive Beer Bread
Eddie's Ramblin's
"Secret Basting Sauce" (Yeh, right)
Joke of the Week
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Guthrie Says:
It's easier to do a job right than to explain why you didn't.
Top
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Focus on the journey, not the destination.
Joy is found not in finishing an activity but in doing it.
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Mama's Place
Do Ya'll ever eat pancakes at your house. We do very
rarely and it's usually when we have the kids in for a
weekend or longer. I quit buying pancake mix a long
time ago and make them from scratch. It's not that
difficult and they're very tasty too.
Generally there is a wow factor involved, that someone
actually mixes this stuff up without just opening a box,
even though it's very simple and quick.
Pancakes:
2 cups flour
4 tsp baking powder
1 tsp salt
2 Tbsp sugar
1 egg
1 1/2 cups fluid milk
1/3 cup cooking oil
Mix flour, baking powder, salt and sugar in a large bowl, set aside.
Beat egg and add milk. Add fat oil. Add to flour mixture and stir
just until mixed, leaving the batter a little lumpy.
Cook pancakes on heated, greased frying pan until covered with
bubbles. Turn pancakes and brown the other side.
Makes 12 medium-size pancakes
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Flour Tortilla Noodles
Cut flour tortillas into strips with a pizza cutter. Use
them instead of noodles when you make "Chicken and
Noodles". Nobody will ever guess that they aren't
"Homemade Noodles"
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Guest Submission
Cheddar and Chive Beer Bread
Submitted by Deeli
I am not in to baking bread but this recipe is so tasty and easy
that I simply can’t resist. Hint: You can substitute the chives
with basil, cilantro, or even minced onions as yummy variations.
3 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 tbsp baking powder
2 tbsp fresh chives, chopped, or 2 tsp dried
1 cup sharp cheddar cheese, finely grated
12 oz. beer, room temperature
Preheat oven to 375°. Combine flour, sugar, salt, baking powder,
chives, and cheddar in a large mixing bowl. Slowly stir in beer
and mix just until combined. Batter will be thick.
Spread in a greased 8-inch loaf pan and bake about 45 minutes.
(Test after 40 minutes with a toothpick to be on the safe side)
Cool on a rack for 10 minutes.
Remove from pan and cool 10 more minutes before serving.
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A clergyman, walking down a country lane, sees a young farmer
struggling to load hay back onto a cart after it had fallen off.
"You look hot, my son," said the cleric. "Why don't you rest a
moment, and I'll give you a hand."
"No thanks," said the young man. "My father wouldn't like it."
"Don't be silly," the minister said. "Everyone is entitled to a break.
Come and have a drink of water."
Again the young man protested that his father would be upset. Losing
his patience, the clergyman said, "Your father must be a real slave
driver. Tell me where I can find him and I'll give him a piece of my
mind!"
"Well," replied the young farmer, "he's under the load of hay
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Eddie's Ramblin's
As you know I cook a lot outdoors and of late, I've
been using the rotisserie a lot. Made a chicken and
a trimmed brisket this weekend. The chicken was
brined and turned out great as usual.
The brisket (marked trimmed to lean) was good, but
tough. Still great for chopped beef though.
The point is that someone always asks how I get the
great taste in the rotisserie food. Well, some of it is
the cooking method, some in the seasoning before
cooking (although I rarely use more that just salt
and pepper or seasoned salt)
The real secret is the baste. Several times during a
cook, I'll baste with my secret sauce and it imparts
a wonderful flavor.
Secret Basting Sauce: (real tough recipe)
Mix 50/50
White vinegar
soy sauce
I use a little Dollar Store spray bottle to apply the
baste and it gives you a way to store the extra til
next time.
and a little goes a long way, so you don't need to
mix up a very large portion, just baste several times
during the cooking process and see if you like it too.
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Joke of the Week:
A tenderfoot scout is on his first camping trip. As soon as
he has pitched his tent, he goes for a hike in the woods.
In about 15 minutes, however, he rushes back into camp,
bruised, bleeding and disheveled.
"What happened?" asks his patrol leader.
"I was chased by a black snake," the frightened boy cries.
The older boy smiles. "A black snake isn't deadly," he says
"Hey," the tenderfoot groans. "If it can make you jump off
a 50-foot cliff, it is."
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Thanks for Listenin'.............Til next time remember:
Better to do something imperfectly than to do nothing flawlessly.
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