I got this recipe from a friend who is a caterer. This is the best cornbread you will ever have! It makes a 13x9 pan----extra moist! Use the jalapeños in the jar and chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit is. If you use Jiffy Mix, omit the sugar.
I have won ribbons with this recipe which I received from my grandmother.
The only thing I do that is different from my grandmothers is I just throw the bananas in the freezer whole and unpeeled. Then I let them thaw and squeeze them into the batter when the recipe calls for them. I think that is the secret to the moist, denseness that my banana bread has.
This bread CAN NOT be doubled. I know because I have tried 3 times and the bread won't rise.
Cool COMPLETELY on a rack before wrapping and refrigerating.
Or it will be icky and sticky in the middle.
A "company" perfect dish!
This is a knockoff of the old recipe for Chicken in the limelight.
My family loves that I have used it for quail.
Can also be made with any game bird as well with Cornish Hens.
We love spaetzle!
Kind of like a pasta similar to Gnocchi.
We serve spaetzle with lots of real butter and I love to add just a shake of garlic powder, just enough for a very subtle garlic flavor.
You can also add a little finely chopped parsley to the dough.
I know it sounds weird with the pepper in it but believe me it is fabulous!
I got this recipe from my brother in law who runs Texas Restaurant Association in Austin, TX.
Good served with meats like pork, turkey & chicken. Great to spread on sandwiches!
Great as an appetizer served over the infamous cream cheese block with crackers such as wheat thins or sociables.
You let it marinade overnight or 2 nights to meld.
EVERYTHING MUST BE FRESH!
Keeps forever in the fridge.
YUMMY! YUMMY! YUMMY!
Great for a hot patio party!
This makes a huge batch which you will need to make plenty of room in the freezer and have a BIG container.
I use a big tupperware cake taker.
WATCH YOURSELF WITH THIS DRINK, IT IS STRONG!
There is a lot of German influence in the hill country of Texas and this is one of our favorite meals to have.
I have to squeeze lots of fresh lemon on my schnitzel. We love this dish with spaetzle.
I have that recipe posted too.
My mother used to call this inch cake since it is so rich, you could only eat a inch at a time!
Moist, rich, luscious!
Perfect to take to a casual affair since it is left in the dish it is cooked in.
I have never had anybody say they didn't love it.
This recipe came from the Austin, TX Junior League Cookbook.