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    You are in: Home / Cookbooks / GREEN COOKBOOK
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    I tore this out of Bon Appetit in 2004 and just ran across it tucked in a cookbook. I wanted to post so I wouldn't lose again. Original came from Indian Oven Restaurant in San Franciso.

    Recipe #384136

    Would be equally as good with turnip or mustard greens or even kale. *I do the cooking of the smoked turkey leg a day ahead, refrigerate and then skin the congealed fat off the top of the broth. This is our favorite method of cooking greens.

    Recipe #177323

    Found this one while on vacation in the Ruidoso newspaper. I haven't tried it yet but it sounds really good. Let me know!

    Recipe #187770

    Clipped from Dallas Morning News a while back. Time does not include the time to make the cornbread for the salad. Don't let the number of ingredients put you off. Cooking time is time to dry out the corn bread thoroughly.

    Recipe #188559

    Another one from my stash. Good way to get vegetables into your diet!

    Recipe #189513

    Adapted from The Texas Cookbook and printed in the Dallas Morning News.

    Recipe #198042

    This has been a favorite since the 1960's. I have no memory of where I originally found this recipe but it is quite good and very easy to prepare.

    Recipe #202859

    Found this one in Light & Tasty. It is now a family favorite.

    Recipe #205544

    A lower fat version. This would be good as a side-dish or even for breakfast. Prep time does not include time to defrost spinach. You can probably speed defrost time up using a microwave on defrost for a minute or two.

    Recipe #219517

    This one comes from Eating Well Magazine. Don't let the anchovies put you off. They add a nutty, salty flavor and along with the garlic and crushed red pepper, this dish is delicious.

    Recipe #245506

    I found this one in Prevention - Original recipe from Mollie Katzen.

    Recipe #331363

    We love this Queso! Recipe comes from one of my favorite cookbooks, "The Texas Experience." Especially good to make ahead and freeze in small amounts or in large amount for a party. You can keep warm in a small crockpot. I would think you could add sausage or ground beef although we eat it without added meat. I am guessing on number of servings and time to make as I have never paid attention when I have made this.

    Recipe #334351

    This comes from Southern Living. Served at Bald Eagle Ranch in Bandera, Texas. I am still cleaning out my stash and wanted to save. It sounds wonderful.

    Recipe #345777

    Another one from my stash I wanted to save. I tore it out of a Southern Living some time ago.

    Recipe #345787

    Found this one a number of years ago in Texas Highways. I wanted to save safely. This originally was adapted from The Melting Pot: Ethnic Cuisine in Texas. Zucchini can be substituted for the mexican squash.

    Recipe #345852

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