Texas Ranch Potato Salad

1 (1 ounce) package ranch dressing mix

2 cups mayonnaise

3/4 cup chopped green onion

1 pound bacon slices

5 pounds unpeeled red potatoes

Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.

In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.

Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool. Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

Yield: 16 servings

Texas Two-Step Slaw

4 cups shredded green cabbage

1 cup shredded red cabbage

1/4 cup chopped red onion

1 cup jalapeno chiles, seeded, finely chopped*

2 tablespoons chopped fresh cilantro

1 (12 ounce) can Green Giant(R) Mexicorn(R) Whole Kernel Corn, Red and Green Peppers, drained

1 cup shredded Cheddar cheese

Fresh cilantro sprigs

3/4 cup purchased ranch salad dressing

1 tablespoon fresh lime juice

1 teaspoon cumin

In large bowl, combine all salad ingredients except cilantro sprigs; mix well.

In small bowl, combine all dressing ingredients; blend well. Pour over salad; toss to coat. Serve immediately or refrigerate until serving time. Garnish with cilantro. Yield: 8 servings

Texas Style Squash Casserole

A microwave squash casserole.

INGREDIENTS:

2 pounds yellow summer squash or zucchini

1 medium onion, chopped

1 can (4 ounces) chopped mild green chiles, with liquid

2 small jalapeno peppers, seeded and chopped

8 ounces shredded Monterey jack cheese

1 cup sour cream

1 1/2 cups tortilla chips, crushed

PREPARATION:

Slice squash 1/4-inch thick. Place squash and onions in a 3-quart casserole. Cover and microwave on HIGH 9-10 minutes, stirring once. Add chiles, cheese and sour cream; stir gently so squash will not be mashed.

Spread half of crushed tortilla chips on bottom of a 2-quart rectangular baking dish. Pour squash mixture in dish and sprinkle with remaining tortilla chips. Microwave on 70% (MEDIUM-HIGH) 10 minutes, or until heated through, rotating dish once. Serves 8. Recipe may be halved.
Serves 8.

Texas-Style Beans

INGREDIENTS:

2 cups pinto beans, dry

1/4 pound salt pork, diced

1 cup chopped onion

1 clove garlic, minced

2 teaspoons salt

dash pepper

2 cans tomatoes, (16 oz each)

3/4 cup diced green pepper

1 tablespoon sugar

6 drops bottled hot pepper sauce

PREPARATION:

In 2-quart bean pot or casserole, cover beans with water; soak overnight. Drain. Cover with fresh water; add salt pork, onion, and garlic to the beans. Simmer, covered, for 2 hours. Add salt, pepper, tomatoes, green pepper, sugar, and hot pepper sauce.

Cover and simmer 3 hours more. Serve beans with cornbread squares or hot cooked rice.
Makes 8 to 10 servings

Lone Star Bacon and Cheddar Fries

Serves 4.

1 pound (3/8-inch) regular cut fries with skin on
2 ounce shredded Cheddar cheese
2 strips cooked diced bacon
3 ounces sour cream
Finely chopped green onions, for garnish
Jalapeno peppers, for garnish

Deep-fry regular cut fries (350-360 degrees F) for 3 to 3 1/2 minutes or until golden brown and crisp.

In fry serving basket, arrange hot fries. Top with cheese and bacon. Garnish with sour cream and green onions. If desired, garnish with jalapenos. Serve immediately.

Dr Pepper Candied Sweet Potatoes

2 pounds sweet potatoes (4 medium )
1 cup Dr Pepper
3/4 cup sugar
1/4 cup butter
1/2 teaspoon salt

Parboil potatoes for 10 minutes. Place in cold water. Peel and slice crosswise into casserole dish.

Combine Dr Pepper, sugar, butter and salt. Bring to a boil, then boil for 10 minutes. Pour over potatoes.

Bake at 375 degrees F for 45 minutes.

Baste potatoes several times with syrup as potatoes bake.

Night in Old San Antonio Texas Caviar

1/2 onion, chopped
1 bunch green onion, chopped
1 green pepper, chopped
6 jalapeno chilies, minced
1 tbsp. garlic, minced
2 tomatoes, diced
8 oz. bottle zesty Italian dressing
1/3 bunch cilantro, chopped
1 can Hominy, drained
2 cans black eyed peas, drained

Combined all ingredients and refrigerate 2 hours. Serve with corn chips or tortilla chips.

Texas Style Green Fried Tomatos

3-4 lg. green tomatoes
2 c. flour
1 tbsp. salt
1 tbsp. pepper
1 tbsp. seasoning salt
2 eggs
2 c. milk
Oil for frying

Cut tomatoes into almost 1/2-inch thick slices. Mix flour, salt, pepper and seasoning salt in one bowl. Mix eggs and milk in another bowl. Dip each tomato slice into the milk mixture, then into the flour, back to the milk and then to the flour again, coating well.

Heat oil in a deep-fryer to 350 degrees and add battered tomato slices a few at a time, and cook for 5 minutes or until golden brown. Also can be cooked in heavy skillet, turning once.

Texas Barbecued Beans

4 c. plain pork & beans
1/3 c catsup
1/3 c. brown sugar
2 tbsp. prepared mustard
1/2 tsp. hot chili powder
1/2 c. HOT Texas barbecue sauce
2 onions, chopped & fried in bacon fat until limp
8 slices of salt pork or bacon

Preheat oven to 350 degrees. In a large bowl mix together well all the ingredients except the salt pork or bacon. Spread the mixture in a flat, oven proof dish. Top with the sliced salt pork or bacon and bake for 1 hour. Serve very hot. Serves 8.

NOTES: This recipe can be doubled or tripled easily. Take care when multiplying the amount of chili powder, tasting after every addition to be sure the mixture does not become too spicy. For outdoor barbecuing, spread the mixture in large baking pans, cover each with aluminum foil and place on a grid over the coals for at least 1 hour.

Crispy Texas Onion Rings

BATTER:

1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 c. plus 3 tbsp. beer
2 tbsp. melted butter

Sift together the flour, salt, and baking powder. Beat eggs slightly, add beer and melted butter. Stir the dry ingredients into liquids and mix until smooth. Cover and refrigerate for an hour.

ONION RINGS:

3 or 4 lg. Texas onions
1/2 c. flour
1 qt. cooking oil

Peel and slice onions and separate into rings. Coat onions with flour. In a large skillet, pour cooking oil to a depth of 1 1/2 inches. Heat to 375 degrees. Dip floured onion rings into batter. Fry on each side 2 or 3 minutes or until brown. Drain well and serve