Guide
Texas Recipe Collection
“A Taste of the Coast”
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Throughout our great state, in recipe boxes, handwritten journals, and collections organized by social and community clubs, family recipes have been lovingly preserved and shared. These recipes reflect the incredible diversity, resourcefulness, and flavor of home cooks across Texas. At Texas Ranches, we’re committed to celebrating and preserving our unique regional culture. In our Texas Recipe Collection, we open up the archives to share cooking tips and time-tested dishes from generations past. Inspired by classic club cookbooks and community compilations, these traditional recipes tie us to our roots—and help us welcome friends and family to our tables with warmth and pride.
Appetizers and snacks inspired by “A Taste of the Coast” a cookbook compiled by the Aransas County Hospital Volunteer Inc, Rockport TX 1977
Rice and Sausage "Dry Soup"
(Sopa de Arroz Con Chorizo) Deedee Dick
Avocado and egg slices garnish this hardy dish which is substantial enough for a main dish
- 1 lb. chorizo sausage (hamburger can be used)
- ¼ c. lard (or shortening)
- 2 c. uncooked rice
- ¼ c. minced onion
- 1/3 c. tomato puree
- 2c. fresh peas (frozen peas can be used)
- 4c. regular strength beef (or chicken) broth
- Salt to taste
- 2 hard-cooked eggs
- 1 large avocado
Skin chorizo and brown in lard. Mash with a fork; remove and reserve.
Brown rice and onions in the same fat. Add chorizo, peas and stock; cover. Cook on top of range over for 25 minutes or in a 350° oven for about 50 minutes, until rice is fluffy. Add more stock if needed; add salt to taste.
Just before serving, garnish with slices of egg and avocado.
Serves 4-6 hardy eaters – very filing. This and a salad is a fine meal.
Ingredients:
- 3 Tbsp. jalapeño peppers, drained, washed, and chopped fine (can use 1 small can already chopped)
- 1/2 lb. cream cheese
- 1 (8 oz.) can grated Parmesan cheese
- 2 egg yolks
- Bread crumbs
- Sesame seeds
Instructions:
Mix peppers, cheeses, and egg yolks to make a paste. Shape into rolls, 1 1/2 inches in diameter (like icebox cookies), and chill or freeze. Slice into 1/4 inch rounds. Dust with bread crumbs and sesame seeds on both sides. Place on ungreased cookie sheet, 3/4 inch apart. Bake at 350°F for 10 to 15 minutes or until golden. Drain on paper towels.
Cowboy's Casserole
- Layer of sliced potatoes
- Layer of sliced onions
- Layer of browned ground beef
- 1 (16 oz.) can baked beans
- 1 can tomato soup
- 1 can mushroom soup
Place all ingredients in a casserole, cover the dish and bake at 350° for 1 hour.
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