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    40 Recipes

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    There's probably not a truck stop or roadhouse in the Lone Star State that doesn't serve chicken fried steak. It's great with mashed potatoes and gravy, buttered green beans, and yeast rolls - true Texas comfort food.

    Recipe #117187

    This is a delicious salad from Tavolo, a web site for cooks. I like to make it with sourdough bread. It goes well with any kind of pasta.

    Recipe #117186

    This rich noodle casserole is loaded with dairy products and is a fine side dish for chicken or beef, especially if they have sauces, like tomato or wine.

    Recipe #117185

    I use this wonderful dressing on wraps, salads, fried shrimp, and tacos. This recipe is from a Texas cookbook, to which I added lime juice and chopped cilnatro.

    Recipe #117184

    This is the perfect accompaniment to corned beef or Reuben sandwiches.

    Recipe #117180

    Gosh. Where do I start describing how I love this dressing? It's great on mixed salad greens with tomatoes, cucumbers, and scallions. I dip crackers in it late at night. I use it as a marinade for grilled flank steak. Kids LOVE it.

    Recipe #116968

    This is a great sauce for enchiladas, huevos rancheros, and tacos.

    Recipe #116941

    This is a yummy general-use BBQ sauce for chicken, beef, or pork.

    Recipe #116780

    I developed this recipe to serve at weddings and women's luncheons. It's easy to prepare, and utilizes just a few ingredients. I serve it with noodles or long grain and white rice.

    Recipe #116687

    I used to be La Madeleine's DFW catering chef, and the production kitchen cooked all the rotisserie chicken, and I did really like the rub they used. This is an approximation of their rub, with a few ingredients of my own thrown in. This is enough rub for one roasting chicken.

    Recipe #116677

    This is a wonderful rendition of grilled beef popularized by Mexician cowboys working on cattle ranchs both side of the rio, who were paid in cheap cuts of meat - skirt steak. Use flank steak if you don't want the hassle of removing tough membrane from the skirt steak. This fajita recipe is not for people who like beef well-done, as it will toughen with prolonged cooking.

    Recipe #116675

    This catfish entree is elegant and easy to prepare. I serve it with noodle casserole with four Italian cheeses, sauteed fresh vegetables, and a wedge of iceberg lettuce with homemade 1000 dressing.

    Recipe #116674

    I make these for my customers who like turkey breast, and if you have leftover holiday turkey, you can use up your leftover cranberry sauce, as well.

    Recipe #116636

    This is a simple recipe for teriyaki chicken, which I serve over buttered jasmine rice with cilantro.

    Recipe #116633

    This great American burger combines ingredients from Louisiana, the American southwest, and a cabernet sauvignon from California.

    Recipe #115829

    Blue cheese surprise and BBQ sauce burgers? Give these a try. Use Maytag blue cheese or go Italian with Gorgonzola, and serve these cheeseburgers with your favorite potato salad and coleslaw.

    Recipe #115739

    I love these burgers, which feature guacamole and juicy southwestern flavored burgers with pepper jack cheese. Treat yourself and your guests to these "salsa" burgers, along with something good like skillet fries with onions and a black bean and corn salad.

    Recipe #115363

    I developed this recipe for a customer's luncheon at home, who needed something vegetarian for the guests. It is easy to assemble, as no-boil lasagna is used, but will resemble lasagna made with fresh pasta.

    Recipe #115083

    This is a Texas favorite that's easy to make and is man-pleasing, as well.

    Recipe #113855

    These cookies are from the kitchen of Dorothy Newton, a woman I never met, and the recipe was given me on a note card that looks older than I am. But, these are really good cookies.

    Recipe #113524

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