168 Chapters
  Title Author Publisher Format Buy Remix
Medium 9781574415889


Kim Stanford and Bill Backhaus University of North Texas Press ePub


Now you can serve and enjoy gluten-free appetizers that are really appetizing. We have perfected little bites that are so good we bet they will have your guests requesting recipes. They’ll forget all about gluten-free.

More than just crowd-pleasers, our appetizers are easy to make, and most can be prepared well ahead of time. Don’t let the long ingredient lists fool you. Most go together quickly, whether we’re talking Smoked Gouda-Cheddar Pimento Cheese spread on our Savory Tarragon Biscuits or Mexican Grilled Polenta Bruschetta. (Okay, you do have to make the bruschetta in two steps.)

Bill says, “Face it: Appetizers are party food. I don’t know any families or individuals who serve appetizers before a meal on a regular basis. Kim probably does. The purpose of appetizers is to tempt your guests’ palates, and prevent them from getting ravenously hungry before the meal is served, or getting too carried away with the social beverages.”

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Medium 9781574414929

Cheese and Eggs

Patty Vineyard MacDonald University of North Texas Press ePub

Cheese and Eggs

In the sixteenth century a Bishop of Paris was authorized by a bull from Pope Julius III to permit the use of eggs during Lent. The Parliament took offense and prevented the execution of the mandate. From this severe abstinence from eggs during Lent arose the custom of having a great number of them blessed on Easter Eve, to be distributed among friends on Easter Sunday.


For 8 to 10

[If you plan to serve this with Oriental Chicken [page 134], use American (Cheddar) cheese rather than Swiss and add 1/4 teaspoon of White Wine Worcestershire sauce.]

1/2 cup butter

6 tablespoons flour

2 cups milk

2 cups grated Swiss cheese

8 eggs, separated [at room temperature]

1-1/2 teaspoons dry mustard or 1 tablespoon prepared Dijon mustard

1/8 teaspoon cayenne pepper

1 teaspoon salt

Parmesan cheese (may be omitted)

[Preheat oven to 350°.] Melt the butter, add the flour and cook slowly until mixture foams. Do not brown. [Gradually] add the milk, [stirring constantly], and bring to a boil; use low heat to ensure the flour and milk being thoroughly cooked. The sauce should be smooth and thick. Remove from heat. Add the [Swiss] cheese and stir until blended. Cool slightly. Beat the egg yolks and add to the mixture. Add the mustard, cayenne and salt. Let mixture cool until you can place your hand on the bottom of the container without feeling any heat. Beat the egg whites until stiff but not dry. (Tip the bowl and if the whites do not slide out, they are ready.) Stir gently about one third of the egg whites into the mixture, then fold in remaining egg whites until well distributed. Pour into a 2-1/2- or 3-quart buttered soufflé dish sprinkled lightly with Parmesan cheese or into two 1-1/2- quart ones. Bake for 30 minutes if you are going to eat at once, or place in a pan of hot water and bake 1 hour, and it will hold awhile.

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Medium 9781574411362

The Hill Country

Mary Faulk Koock University of North Texas Press ePub


It is always refreshing to visit any part of the beautiful hill country; around Fredericksburg, Kerrville, Comfort, Stonewall or Mason. It is an area which is unique in many respects, due to our German forefathers who migrated from autocratic Germany to find a new home without oppression in Texas. My husband’s grandfather, Wilhelm Koock, was one of these German settlers. He established his home near Mason, at Koocksville. The old German-style stone house and store bearing his name are still there as strong as the day they were built.

We go to Koocksville every year to a family reunion, and it is a thrilling experience for us and our children. We have a great feast on the long shady porch of the quaint old house where Aunt Lola now lives. Dinner usually consists of:

Marvin Wagner’s Barbecued Beef and Lamb
Marguerite’s Cole Slaw and * German Potato Cakes
The Geistweidts always bring * Bread and Butter Pickles and
Sauerkraut in crocks and Peach Preserves put up by Anna Marie
and Aunt Lena. And also Aunt Lena’s delicate * Homemade Noodles.
We are usually greeted with the smell of Aunt Lola’s big loaves of bread
just out of the oven. She also has a good supply of freshly made
Schmierkase and Wild Plum Jam and butter, the only
freshly churned butter I know of anymore.
* Carlita makes a wonderful Potato Salad in a bowl so large
her husband, Marvin, has to carry it in.
Koockie and Vera furnish vine-ripened tomatoes, cucumbers and
onions sliced thin in sour cream and other fresh vegetables
all grown in their own garden.
The girls of the younger generation, Joyce, Gaelyn and Gretchen,
have an array of prizewinning cakes like I’ve never seen nor eaten before.

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Medium 9781574412185


Kris Rudolph University of North Texas Press PDF



Preparación: 5 min.

Cocción: 35 min.

Total: 40 min.

La sopa de ajo asado es de origen español y en su versión original se sirve con una rebanada de pan frito encima. Para hacerla más sana he eliminado el pan y lo he substituido con espinaca y pollo. En algunas partes de México este delicioso caldo con sabor a ajo se sirve con huevos cocinados a fuego lento (poché) y tiende a ser una comida completa.

6 porciones de 1.5 tazas

2 cucharadas

2 dientes


6 tazas


2 tazas

1 taza

1/3 de taza

aceite de oliva ajo pelados jitomates picados caldo de pollo caliente (ver página 10) huevos batidos espinaca picada pollo deshebrado sal al gusto cebolla finamente picada

1. Ponga el aceite de oliva en una olla grande a fuego medio. Cuando esté caliente agregue el ajo y sofríalo hasta que esté suave, de 15 a 20 minutos aproximadamente.


Total de grasas:

Grasas saturadas:






1.8 g

5.9 g

0.7 g

2. Añada los jitomates y cueza 2 o 3 minutos más. Agregue el caldo de pollo caliente y caliente hasta que rompa el primer hervor. Vierta toda la mezcla en un procesador de alimentos o una licuadora de mano y muela todo bien.

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Medium 9781574412185

Working with Chiles

Kris Rudolph University of North Texas Press PDF






Roast the poblano chile directly over a gas flame until blackened on all sides (if you do not have a gas stove, lay the chile on a tray under a hot broiler). Transfer to a plastic bag and let sweat for 10–15 minutes. Peel off all the charred skin, dipping your fingers in water if needed. In Mexico, it’s common to see chiles peeled under running water; this does make it easier. However, you will lose some of the flavor. Be careful not to tear the chile when peeling.



Make a long slit down one side of the chile and remove all the seeds and veins with your fingers. (This is where the heat of the chile is concentrated, so be sure to clean it thoroughly.)

Leave the stem attached.

*You can always stuff your chiles, or at least roast and clean them, a day in advance.



Remove the core of the chile with a knife and make a slit down one side, opening it flat.

Remove all the remaining seeds and veins. Cut into thin strips.

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Medium 9781574410761

This and That

Patty Vineyard MacDonald University of North Texas Press PDF

This and That

There are always snippets of information left over at the end of every project of this size. Corbitt combined these and placed them at the backs of all but her last cookbook. It proved popular with earlier readers, so I am availing myself of the same opportunity. In an effort to make your hours in the kitchen more effective, here are hints my mother and friends, fine cooks all, have passed along to me. I’ve added a few of my own picked up during a gastronomically satisfying half-century spent in my own kitchens.—Editor

If you don’t own a rolling pin, use a chilled cylindrical bottle of wine to roll pastry.

Something always needs to be grated: chilled citrus fruit is easier to grate. The extra flavor of freshly grated nutmeg and Parmesan cheese make it worth your effort. Either can be grated easily in a hand-held Zyliss or on a Japanese fresh ginger grater. Hard cheeses are easier to grate when they’re at room temperature.

Cream cheese is always worked at room temperature.

You can judge the amount of butterfat in cheese by its firmness; hard cheese has less. Never heat no-fat cheese; the gum arabic used in it does just what its name implies.

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Medium 9781574415889

Marinades, Seasonings, and Sauces

Kim Stanford and Bill Backhaus University of North Texas Press ePub


We love bold taste. We think the most important part of any dish is the seasoning. Not only do spices make a dish piquant and intriguing, but so many of the herbs and spices we commonly use have marvelous medicinal and healing properties. We use a wide variety in our recipes, and that goes for our mouthwatering marinades and zesty sauces, too. Our marinade for chicken, beef, and lamb, and our sparerib seasoning will have your family coming back for seconds. Our recipes for New Orleans Peach-Bourbon Basting Sauce and our Asian Ginger-Plum Dipping Sauce are always crowd-pleasers.

We recommend making your own sauces and marinades whenever possible. You would not believe how many of the sauces, marinades, and seasonings on the supermarket shelves have gluten in them. Even basic, simple items, like ketchup, soy sauce and other Asian sauces, barbecue sauce, and mustard often contain gluten, though you’d never know it by reading the label.

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Medium 9781574414929


Patty Vineyard MacDonald University of North Texas Press ePub


Cookies are a sign of hospitality and are as old as 1563. The American “cookie” comes to us from the Dutch who settled New Amsterdam (New York). The Dutch called a cookie a “koekje,” a diminutive of “koek,” meaning cake. As in many cases when adopting new food, the English took the sound and gave it their own spelling. The British today call our cookie and/or cracker a “biscuit” and sometimes a “tea cake.”

The child who does not know the joy and comfort of reaching into a well-filled cookie jar has missed one of youth’s greater compensations. And, too, cookie making can be child’s play—and what a way to keep their idle hands busy.

There are so many kinds! From honest-to-goodness filler-uppers to the delicate fantasies everyone likes to serve at parties. And a box of homemade cookies makes your most difficult neighbor a slave forever. One piece of advice: Stir, but do not beat, cookie mixtures.

Reader’s Request

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Medium 9782067181977


Michelin Michelin ePub


Lazio is one of Italy’s top wine-producing regions. The zones that are most suited to viticulture are the hills of volcanic origin, whose soil, composed of lava and tufa, provides high-quality nourishment to the vines. Back in the times of the Romans the Castelli Romani hill area was already used to grow grapes, and the wines they produced were sought after in the banquets and festivities of Rome’s leading citizens. White wines are more prevalent but there are also interesting reds, like those made from Cesanese grapes.

The countryside between Rieti and Terni

Claudio Giovanni Colombo/SHUTTERSTOCK

The terroir

Historically a white wine producer, most of Lazio’s viticulture is concentrated in the Castelli Romani and the provinces of Viterbo, Frosinone and Latina. The most commonly grown white-skinned grapes are Trebbiano, Malvasia, Bellone, Bombino Bianco, Grechetto and Moscato di Terracina. The most widespread black-skinned grapes, on the other hand, are Cesanese, Ciliegiolo, Sangiovese, Montepulciano, Cabernet and Merlot. Today Lazio can boast 27 DOC zones of which one, Moscato di Terracina, was only recently established.

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Medium 9781574410761


Patty Vineyard MacDonald University of North Texas Press PDF


The Best From Helen Corbitt’s Kitchens


The “little pig who goes to market” saw America first some 400 years ago with the Spanish explorer, De Soto. Since then there has been more controversy over how to cook it; when, or IF you should eat it, than time allows to tell. By all means eat it.


For 10 or 12

5 pound boneless pork loin

2 cups dry white wine

Fresh thyme, rosemary and tarragon

2 tablespoons salt

2 tablespoons Dijon mustard

4 tablespoons brown sugar

Garlic clove, crushed

Celery stalk, sliced



Marinate a boned pork loin in wine mixed with fresh herbs overnight in the refrigerator. I like a bit of thyme, rosemary and tarragon.

Remove the herbs, save marinade. [Preheat oven to 450º.] Rub pork on either side with salt, mustard, brown sugar. Place in roasting pan with garlic, and celery, onion, carrot. Bake covered for 30 minutes.

Remove cover, baste with marinade, reduce heat to 350°. Roast uncovered, basting frequently, about 2 hours [or until meat thermometer shows 160° internal temperature]. Remove meat and pour off excess fat. Add:

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Medium 9782067181977


Michelin Michelin ePub


In Emilia-Romagna the pleasure had from food and wine is part of the local culture. There are many delights to be enjoyed: filled handmade pasta following traditional recipes, tasty charcuterie, and cheeses known around the whole world, among others. And of course to accompany these delicacies only wine will do, with those from the region often refreshing, sparkling and easy to drink. The region has fully 20 appellations. Heading towards the sea you come to the vineyards of the Colli Piacentini, followed by the Colli di Parma, then the Colli di Scandiano and the flat lands of Lambrusco (Modena and Reggio). Climbing again you reach the Colli Bolognesi, the Colli di Imola and Faenza, then the Colli di Rimini, and finish your trip in the other areas of Romagna planted to vine.

Hills under vine around Forlì


The terroir

With regard to wine production, there are many differences between Emilia and Romagna. To begin with, in Emilia Barbera, Croatina, Lambrusco and Fortana are some of the black varieties cultivated, while Malvasia di Candia, Montu, Ortrugo, Moscato Giallo, Pignoletto and Sauvignon are among the whites. In Romagna, on the other hand, you find Sangiovese and Montepulciano for the reds, while the whites include Albana, Trebbiano Romagnolo, Chardonnay and Bombino Bianco. In addition, the two areas differ by the fact that in Emilia the wines are predominantly sparkling, whereas they are still in Romagna.

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Medium 9781574416282

Stories and Recipes from the Trans-Pecos Mountains and Basins

Frances B. Vick (Editor) University of North Texas Press PDF

Stories and

Recipes from the Trans-Pecos

Mountains and


With as little as eight inches of annual rainfall, long hot summers, and usually cloudless skies to encourage evaporation, this 18-million-acre area produces only drought-resistant vegetation without irrigation.

Grass is usually short and sparse.

The principal vegetation consists of lechuguilla, ocotillo, yucca, cenizo, prickly pear, and other arid land plants. In the more arid areas gyp and chino grama, and tobosagrass prevail. There is some mesquite. The vegetation includes creosote-tarbush, desert shrub, grama grassland, yucca and juniper savannahs, pine oak forest, and saline flats.

The mountains are 3,000 to 8,749 feet in elevation and support piñon pine, juniper, and some ponderosa pine and other forest vegetation on a few of the higher slopes. The grass on the higher mountain slopes includes many southwestern and Rocky Mountain

*Stephan L. Hatch, Texas Almanac, 2014–2015, Elizabeth Cruce Alvarez, editor (Austin: Texas State Historical Association), 117. Used with permission of Texas State Historical Association.

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Medium 9781574415889


Kim Stanford and Bill Backhaus University of North Texas Press ePub


Life is too short. Eat dessert first. The end of the meal is Kim’s favorite time: sitting around the table with a cup of freshly brewed coffee and sharing a grand-finale dessert with family or friends.

Previously, gluten-free desserts were like eating raw corn grits with sugar baked on them, then set out in the sun for a couple of days and, of course, freeze-dried for a couple of months. They were dry as concrete, tasteless, and so different from regular desserts.

Finally, we have gluten-free desserts that are simple to make and so incredibly rich and moist they melt in your mouth.

Gluten-free flours, while opening the door to divine gluten-free desserts, are more challenging to bake with than traditional white flour. Figuring out the exact measurements for rice, potato, or corn flour can get very complicated because you cannot just substitute one cup of gluten-free flour for one cup of traditional wheat flour. Moreover, gluten-free flours do not rise like wheat flours; indeed, they tend to flop. Kim has spent many hours covered in gluten-free flour to perfect these recipes that we are pleased to offer. They are shockingly moist. And they’re so good, you’ll forget they’re gluten-free.

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Medium 9782067181977


Michelin Michelin ePub


The mighty presence of Monte Bianco looms over this region, where grapes are grown in extreme conditions. The vines tenaciously climb the steep slopes in some of the highest vineyards in Europe, challenging the often adverse conditions. The fact that viticulture in the Aosta Valley has managed to achieve such high levels of quality is greatly due to the regional administration. The decision to focus on excellence resulted in the replanting of vineyards, the protection of native species of vine, investment in wine cooperatives, and use of sustainable, integrated agricultural methods. This commitment has been repaid: though modest in terms of quantity, today the local wine production is of superior quality.

Issogne Castle


The terroir

There is a single designation of origin, Valle d’Aosta DOC, which breaks down into further specifications that identify the production zones (Donnas, Enfer d’Arvier, Arnad Montjovet, Nus, Chambave, Torrette, Blanc de Morgex and de La Salle), the types of wine (Rosso, Rosato, Bianco, Passito, Superiore and Spumante) and the varieties of grape used (Chardonnay, Cornalin, Fumin, Gamay, Mayolet, Merlot, Nebbiolo, Premetta, Petite Arvine, Petite Rouge, Pinot Nero, Pinot Bianco, Pinot Grigio, Syrah, Müller Thurgau). This system of designations covers a wide range of wines, many of which are excellent value for money.

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Medium 9781574414929

Soups and Stews

Patty Vineyard MacDonald University of North Texas Press ePub

Soups and Stews

A good soup does fine things for the soul at times, so give them a try. These have always been popular.

Cream of Corn Soup is my favorite of all soups.


For 6

2 strips of finely chopped bacon

2 tablespoons finely chopped onion

2 cups frozen or fresh corn

2 tablespoons butter

2 tablespoons flour

2 cups milk

1 teaspoon salt

1/2 teaspoon pepper

2 cups light cream [or half-and-half]

Fry finely diced bacon until crisp; add onion and sauté until soft. Put corn through a food chopper [or food processor, using the steel blade], add to onion and bacon, and cook until it begins to brown. Add butter and then the flour. Cook slowly for 3 minutes. Add milk, salt, and pepper and cook until thickened, then add cream and heat until smooth. Serve with hot crackers.

Reader’s Request

Chicken Velvet Soup. . . . tastes the way it sounds.

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