Texas Breakfast Burritos
12 flour tortillas, warmed
1/2 pound bacon
2 tomatoes, cubed
1 onion, sliced
3 1/2 tablespoons
salsa
6 eggs
Cook bacon until crisp. Using same pan with a little grease, cook onion. Crumble
bacon coarsely and return to pan. Beat eggs; stir into pan. Cook until eggs are set. Fold in cubed tomatoes and salsa. Fill
warm tortillas with egg mixture.
Texas Armadillo Eggs
1/2 lb. Monterey Jack cheese, grated
1/2 lb. Owens or Jimmy Dean hot sausage
1 1/2 c. Bisquick
15 whole
lg. jalapeno peppers
1/4 lb. Monterey Jack cheese (block)
2 eggs, well beaten
1 tbsp. water
1 box Shake 'n Bake
(2 env. size)
Mix grated cheese, sausage, Bisquick until stiffens, then set aside. Cut jalapenos on one side lengthwise and
fold open (like a pocket) and de-seed. Rinse peppers.
Cut Monterey Jack cheese (block) into thin pieces and stuff jalapeno peppers with both the cut cheese and a
small amount of the cheese, sausage, Bisquick mix. Close pepper. Flatten out the mix into small pieces. Place pepper in center
and fold mix over pepper.
Roll in Shake 'n Bake; dip in beaten egg. Roll again in Shake 'n Bake. Cook on ungreased sheet at 325 degrees
for 20-25 minutes, turning occasionally. Can freeze, too!
Texas Jambalaya
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/2 cup diced celery
1
1/2 teaspoons chopped garlic
1 cup converted rice, uncooked
4 ounces smoked sausage, cut into 1/4-inch slices
4 ounces
ham, cut into 1/2-inch pieces
2 cans Ro-Tel diced tomatoes and green chiles
1 cup chicken broth
1/4 teaspoon dried
thyme leaves
1 bay leaf
2 cans Ranch Style Texas beans, undrained
In
a 5-quart saucepot over medium-high heat, heat oil. Add onion, green pepper and celery; cook until onions are translucent. Add garlic, cook 1 minute longer. Add rice,
sausage and ham. Cook 2 to 3 minutes to coat rice with oil, stirring frequently. Add next 4 ingredients and heat to boiling.
Cover and steam 20 to 25 minutes or until all liquid is absorbed. Remove bay leaf, stir in beans and serve. Makes 6 servings.
Real Texas
Brunch
6 eggs, beaten
17 oz. can cream style corn
4 oz. can chopped green chili peppers, drained
1 c. (4 oz.)
shredded sharp cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese
2 tbsp. quick cooking grits
1 tsp. Worcestershire
sauce
Dash of cayenne pepper
Bake in 8 x 8 x 2 inch baking dish for 45 minutes at 325 degrees until knife comes ut clean. Let stand 10 minutes
before serving.
