Genuine Texas Chili Bread

3/4 cup hot salsa
1/4 cup onions, chopped
1/8 cup hot pepper sauce
1 egg
3 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons granulated sugar
1/4 teaspoon baking soda
1 cup mashed kidney or pinto beans
3 teaspoons fresh jalapeno, seeded and chopped (about 4 peppers)
1 1/2 teaspoons yeast

Place all ingredients in bread pan, select a light crust setting, and press "start".

Texas Corn Bread

1 1/2 cups plain cornmeal
3 teaspoons baking powder
1 (8 ounce) carton sour cream
2/3 cup corn oil
1 cup cream-style corn
1/4 cup green pepper, chopped
1/2 cup onion, chopped
2 eggs, beaten
1 cup Cheddar cheese, grated

Pour corn oil in large iron skillet and place in a 350 degree F oven to heat.

Meanwhile combine all remaining ingredients except Cheddar cheese. When skillet and oil are hot, pour oil into batter and stir quickly to blend.

Immediately pour half of batter back into hot skillet. Sprinkle cheese evenly over batter. Carefully pour remaining batter over cheese and bake at 350 degrees F for about 45 minutes. Serves 8.

Texas Cornbread

1 cup cornmeal
1/2 cup flour
1 scant tablespoon baking soda
1 scant tablespoon salt
2 eggs
3 tablespoons cooking oil
1 cup buttermilk

Mix together dry ingredients with liquids and bake at 400 degrees F in an iron skillet that you have put some cooking oil in and heated very hot in the oven. Bake until the center is cooked...don't have the actual time...but this is great...a little different than the traditional restaurant variety.

Texas Beer Bread

3 c. self-rising flour
1/4 c. sugar
1 can Lite beer
1 egg, beaten
1 tbsp. water
Melted butter

Mix flour and sugar in bowl. Add beer, watch it foam and mix just until blended. Pour into buttered loaf pan. Preferably glass. Combine egg with water and brush top of loaf. Let rise 10 minutes. Bake at 350 degrees for 40 to 45 minutes. Brush top with butter while hot. Great for last minute.

Texas Biscuits

3 c. all-purpose flour
4 tsp. baking powder
1 tsp. salt
1 c. buttermilk
1/2 c. lard