168 Chapters
Medium 9781574411362

People Are Here!

Mary Faulk Koock University of North Texas Press ePub


“Mama! People are here!” The “People are here!” cry rang through the house with much excitement, relayed by various sizes of children with the same alarm as “The British are coming!” People were here! Lots of people had always been here at Green Pastures as long as I could remember. There were five of us children who had grown up in the big frame country house: nieces, nephews and cousins had come to live with us while attending school in Austin, and many others whose extended “visits” had lasted anything up to three years. If clients of my father were lonely, he’d send them out for a week or two’s “pepper-upper” with his favorite diet of *Hot Water Corn Bread and the fresh buttermilk which Mama churned daily. But this time when the people were here, it was different. These people would be paying to be at Green Pastures—we were in business.

I had always been the one in the family to be in charge of getting ready for company dinner, planning the parties, decorating the house—after recruiting all sorts of “free” help, of course. I remember so well getting ready for a party Camille Long and I gave when we were in junior high school. Colored bread had just come into style, and Good Housekeeping magazine had a section on party sandwiches. We made pink and green ribbon sandwiches, solid pink rolled sandwiches, and pink and white checkerboard sandwiches—all day! We also made pecan fudge with heavy cream. We had an electric milk separator which separated the milk from the cream, and this cream was much heavier than whipped cream and made terrific fudge. We also thought it would really be gay to give out fancy paper caps at the party, such as we’d seen at a New Year’s Eve party in a movie; so we cut the colored crepe paper and white tissue paper for fringed tassels, but didn’t have time to put them together, as making the sandwiches and fudge had taken the entire day. I desperately took all the cap-makings in to Captain Tally and Daddy, who were upstairs visiting. Captain Tally was eighty-five years old and had been a trail-driver all his life. Making party caps wasn’t quite his forte—neither was it Daddy’s, which he made clear as he disapprovingly wrapped the thread to secure the tassel on the end of the cap and expounded on how we were spending entirely too much time on the frivolities of life. I donned my pink organdy party dress with picoted ruffles and sallied down the stairs to greet the guests who were coming to dance to the music of our new Panatrope—which Daddy had taken as payment for a case.

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Medium 9781574414929


Patty Vineyard MacDonald University of North Texas Press ePub


The cocktail party has become the American way of turning everyone into a “Blithe Spirit.” How we do it depends entirely on the host—or hostess. Informality is its purpose, as munching on such oddments before or in place of a meal should keep conversation on the lighter and brighter things of the day.

Where to serve? Anywhere—the living room, the back porch, the kitchen; anywhere your guests or family choose to light.

If you are interested in its family tree, go to the Russian Zakouska. Being a hearty race, before dinner the Russians gather around a sideboard in a room adjoining the dining room and partake of all kinds of special pastries, smoked fish and such, with much conversation and strong drink. The French Hors d’oeuvre, the Scandinavian Smörgåsbord, the Italian Antipasto, all are offshoots of the Zakouska. . . . I like to keep [the cocktail tidbit] as uncomplicated in flavor as possible, freshly made, cold and crisp—or hot—as the case may be. . . . These few ideas, I think, will answer for all kinds of tastes, for the hostess who has time, or not much time; an unlimited budget, or just a few spare dimes. I think you should let guests pile as high and wide as they like, so very few of these ideas are to be spread on silly little squares of this and that by the hostess beforehand.

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Medium 9781574415889

Vegetables and Savory Accompaniments

Kim Stanford and Bill Backhaus University of North Texas Press ePub


Welcome to our world of fresh, nutritious vegetables. Fresh vegetables are an important part of the healthy gluten-free lifestyle. We’ve learned that there are so many wonderful ways to prepare vegetable dishes. Our Roasted Potatoes with Caramelized Shallots, Blue Cheese and Asparagus tossed with Lemon Vinaigrette is among our favorites, as is Creamed Sweet Corn with Bacon and Jalapeño. And Kim’s Balsamic Herb-Roasted Vegetables? So good and so easy.

We’ve combined many of our vegetables with fruits, cheese, rice, meat, and spices to add variety and excitement. The Roasted Tomato and Goat Cheese Risotto Cakes are phenomenal, and we think Hatch (New Mexico) green chiles add a robust Southwestern flavor to dishes like our Hoochy-Coo Hatch Green Chile Polenta. Another favorite is Havarti, Gouda, and Cheddar Cheese Grits, and we just can’t get enough of the Gruyère-Jalapeño Scalloped Potatoes with Caramelized Onions.

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Medium 9781574411935

5. Sauces, Spreads, Dressings, and Pestos

Jean Andrews University of North Texas Press PDF


This introduction was in my book The Pepper Trail but it bears repeating.

Sauces are described as every kind of liquid or semi-liquid seasoning for food. They may or may not use spices. The ancient Latin word for broths or soups (sauces) was

“juices” or ius in singular form. The French sauce and the

Spanish and Italian salsa succeeded ius. Sauce is derived from the Latin for salted, saltus. Humans first seasoned their food with salts, then sauces. During the evolution of sauces only the more-or-less liquid consistency has remained relatively constant, with taste being the limitless element. Obviously there are many categories of sauces that have been incorporated into virtually every cuisine.

In medieval European households sauces were mainly served with foods preserved by brining and pickling.These sauces made the foods more palatable, or more tolerable in that period of no refrigeration and slow transportation. In most of the rest of the world they were used as a vehicle for legumes, vegetables, and/or meat that was served with the local starch core—rice, maize, manioc, potatoes, pasta—to make it nutritious and palatable.

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Medium 9781574416282

Stories and Recipes from The Piney Woods

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

Stories and

Recipes from

The Piney


Most of this area of some 16 million acres, ranges from about 50 to 780 feet above sea level and receives 40 to 56 inches of rain yearly. Many rivers, creeks, and bayous drain the region. Nearly all of Texas’ commercial timber comes from this area. There are three native species of pine, the principal timber: longleaf, shortleaf, and loblolly. Hardwoods include oaks, elm, hickory, magnolia, sweet and black gum, tupelo, and others.

The area is interspersed with native and improved grasslands.

Cattle are the primary grazing animals. Deer and quail are abundant in properly managed habitats. Primary forage plants, under proper grazing management, include species of bluestems, rossettegrass, panicums, paspaiums, blackseed needlegrass, Canada and Virginia wildryes, purpletop, broadleaf and spike woodoats, switchcane, lovegrasses, indiangrass, and numerous legume ­species.

Highly disturbed areas have understory and overstory of undesirable woody plants that suppress growth of pine and desirable grasses. . . .Grasslands have been invaded by threeawns, annual grasses, weeds, broomsedge bluestem, red lovegrass, and shrubby woody species.

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