84 Slices
Medium 9781574416282

Stories and Recipes from the High Plains

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

Stories and

Recipes from the High


The High Plains, some 19 million treeless acres, are an extension of the Great Plains to the north. Its level nature and porous soils prevent drainage over wide areas.

The relatively light rainfall flows into the numerous shallow

“playa” lakes or sinks into the ground to feed the great underground aquifer that is the source of water for the countless wells that irrigate the surface of the plains. A large part of this area is under irrigated farming, but native grassland remains in about onehalf of the High Plains.

Blue grama and buffalograss comprise the principal vegetation on the clay loam “hardland” soils. Important grasses on the sandy loam “sandy land” soils are little bluestem, western wheatgrass, indiangrass, switchgrass, and sand reedygrass. Sand shinnery oak, sand sagebrush, mesquite, and yucca are conspicuous invading brushy plants.

*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 9781574411935

2. Breads, Savory Tarts, and Pastas

Jean Andrews University of North Texas Press PDF

Introduction to Breads, Savory Tarts, and Pastas

Choosing the Right Flour

Flour is the finely powdered particles of any substance; in this case it is finely ground particles of cereal grains used for making breads. The word “flour” comes from the

“flower” or the best part of the grain left after milling. Here we refer specifically to flour made from wheat (Triticum) although there are many others.Wheat flours may look alike, but there are important differences that make some better than others for certain cooking jobs. Should you use unbleached all-purpose flour, cake flour, or bread flour for pie crusts, crisp cookies, or crusty light breads? A few facts will clarify the difference between flours.

Cereal grains are the seed-like fruits from the grass family of plants. Several were among the first cultivated crops. It is generally believed that domestication of cereal grains was a prerequisite to civilization. Today about a dozen of the thirty-five cultivated grains are significant, of which barley, wheat, rye, oats, rice, corn, and sorghum are probably the most important. First barley, then wheat, both popular in biblical times, were domesticated in the

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Medium 9781574412185

Cómo planear una fiesta con anticipación

Kris Rudolph University of North Texas Press PDF
Medium 9781574411935

4. Vegetables, Casseroles, and Soufflés

Jean Andrews University of North Texas Press PDF

Vegetable Dishes



This unusual corn and coconut dish comes from exotic Gujarat, a state in India adjacent to Pakistan on the Indian Ocean— famous for its textiles and one of my favorite areas in India.


These mouth-watering tamales are made with fresh white field corn, not sweet corn, and wrapped in the fresh, green, undried shucks.You have to eat them to believe how good they are.

Makes About 28 three-inch tamales

Makes 4 Servings

3 cups fresh or frozen corn kernels (1 lb)

2 cups milk

Salt and freshly ground black pepper to taste

2 tablespoon canola or vegetable oil

½ teaspoon cumin seeds

2 serrano or jalapeño peppers, seeded and minced

½ inch piece of fresh ginger, peeled and grated

½ teaspoon ground turmeric

1 teaspoon Aleppo pepper

1 tablespoon butter

4 tablespoons fresh or dried coconut, grated

6 cilantro sprigs, chopped







Put corn and milk in a saucepan; cook over medium heat until milk is reduced to three-quarter original amount, stir frequently—30 to 40 min. Add salt to taste. Heat oil in a medium skillet over medium heat; toast cumin seeds. Add serranos, ginger, turmeric, Aleppo pepper, and corn mixture; mix well. Add butter, coconut and cilantro; mix well; cook just until well heated.Adjust seasoning.

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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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