East Texas Country Cooking: Turn Him on from the Kitchen

By Winfred Williams

The East Texas cooking started as I know as early as in the early 1960s when people had cafs and juke joints, as they called them back then, and people made chicken and fried pork chop sandwiches and you could smell them cooking from as far as a mile away when you were in the country. There was nothing like that kind of cooking.

I remember when Madear used to cook and sell food and people would drive miles just to get her cooking. I would just watch them as they were eating. Its seems to have brought a joy to the spirit. Them telling her how great the food was is what made me find joy in cooking, knowing that if you put your heart and soul into cooking, people will love it. Maybe thats why they call it soul food because you put your heart and soul into it. People everywhere heard about Little Marys fried chicken, and as she was cooking singing her spiritual songs in her own way, I guess she blessed it as she cooked it. Now I find that same joy in cooking.

• Language: English
• Publisher: Xlibris US
• Release date: Apr 17, 2017
• ISBN: 9781543414004

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Copyright © 2017 by WINFRED WILLIAMS.

ISBN:      Softcover             978-1-5434-1401-1

                eBook                 978-1-5434-1400-4

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Rev. date: 04/11/2017

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CONTENTS

CHEESY STUFFED BURGERS

SHRIMP ELEGANTE

CHICKEN CASSEROLE

OLD-TIME BEEF STEW

DATE NUT BREAD

SOUTHERN CABBAGE CASSEROLE

MIXED VEGETABLE CHEESE CASSEROLE

STRING BEAN CASSEROLE

GREENBEAN STROGANOFF

OLIVE BREAD

ORANGE BISCUITS

HERBED TOMATOES

SQUASH ARTICHOKE MARINATE

PUMPKIN BREAD

HOT ROLLS

HOT YEAST ROLLS (WITHOUT YEAST)

SQUASH DELIGHT

ITALIAN EGGPLANT PARMIGIANA

SWEET MILK CORN BREAD

ANGEL BISCUITS

COMPANY VEGETABLE BOWL

ZUCCHINI COUNTRY STYLE

REFRIGERATOR BRAN MUFFINS

MUFFIN DELIGHTS

HARVARD BEETS

GLAZED CARROTS

SCALLOPED CORN SUPREME

CORNERS AND DRESSING

CONFETTI RICE

BAKED EGGPLANT

EUMEMADE BISCUIT MIX

ICE CREAM

BROCCOLI CASSEROLE

RICE BROCCOLI CASSEROLE

CAULIFLOWER AU GRATIN

MEXICAN SQUASH

5-MINUTE FUDGE

STRAWBERRY PIE

BROCCOLI SUPREME

CARROT CASSEROLE

CHEESEY POTATOES

MERINGUE WITH ORANGE SAUCE

GINGERSNAP ICE BOX PUDDING

CASSEROLE LIBERATES LEFTOVERS

GROUND MEAT CASSEROLE

PEACH COBBLER

CARROT CAKE

STUFFED MEAT ROLLS

BEEF KABOBS

TROPICAL ICE CREAM PIE

TUNNEL OF FUDGE CAKE

ITALIAN RICE

CHILI

THE RITZ

PINEAPPLE-COCONUT PIE

CHEESE CAKE

WILLIAMS FOEY DANDY

MEXICAN SALAD

BLUEBERRY PIE

BANANA-BLUEBERRY PIE

PUMPKIN CHIFFON PIE

MEAT AND POTATO PIE

SKILLET BEEF SUPREME

PECAN PIE

RHUBARD CUSTARD PIE

PINEAPPLE PIE

BUTTERMILK PIE

HOCK ENCHILADAS

TEXAS HASH (SUPPER DISH)

BROWNIES

BATCHET OR BUTTONS

STRAWBERRY PIE

MY GRANDMOTHER’S SPAGHETTI BROUGHT FROM xxxxxx

ROAST QUAIL

MAGIC COOKIE BARS

JELL-O COOKIES

PINEAPPLE COOKIES

CHICKEN ‘N ORANGE SAUCE

DUMPLINGS - FARM STYLE

CHOCOLATE COCONUT SQUARES

ORANGE WAFER BALLS

HORS D’OEUVRE

SHRIMP BALL

ORANGE CHICKEN

CINNAMON CARS

CATHEDRAL COOKIES

TINY PECAN TARTS

HOT CHICKEN SALAD

EVERYDAY MEAT LOAF

SOFT MOLASSES COOKIES

CINNAMON LOAF

BAKED CHICKEN AND WILD RICE

STACK-A-DINNER

MOLASSES COOKIES

CROWN JEWEL CAKE

OVEN-FRIED CHICKEN PARMESAN

SPICY TUNA AND RICE CASSEROLE

SOUR CREAM POUND CAKE

PUMPKIN CAKE AND ICING

OVEN BEEF STEW

PRUNE CAKE

GERMAN FRUIT CAKE

PLUM CAKE

SAUERBRATEN WITH VEGETABLES

FROSTING FOR APPLE CAKE

CHESS PIE

APPLESAUCE CAKE

BARBECUE

SALMON LOAF

APPLE CAKE

SCOTCH CAKE

PORK CHOPS AND RICE

SAD CAKE

COCONUT POUND CAKE

PINEAPPLE CAKE

GROUND BEEF STRON

PORK CHOP CASSEROLE

FRESH APPLE CAKE

ITALIAN CREAM CAKE

DANISH MEATBALLS

SAVORY CASSEROLE BREAD

ITALIAN CAKE

CHOCOLATE PIE

MEATBALLS IN MUSHROOM SOUP

CABBAGE ROLLS

BUNDT CAKE

NORTH TEXAS UB COFFEE CAKE

FRENCH HAMBURGERS

STUFFED GREEN PEPPERS

PUDGE CAKE

BUTTERMILK CAKE

MACARONI CASSEROLE

EASY STROGANOFF BAKE

CHOCOLATE SHEET CAKE

STRAWBERRY-BANANA-SOUR CREAM JELL-O

HOMEMADE ICE CREAM

FONDANT

APRICOT AND PINEAPPLE SALAD

GERMAN SLAW

MACARONI-MEAT CASSEROLE

RUBY RED LAYERED SALAD

GERMAN SLAW

CHICKEN IMPERIAL

CHICKEN A LA ORANGE

CRANBERRY SALAD

JELL-O SALAD

TUNA MACARONI SALAD

SUPPER SAUSAGE CASSEROLE

FRANK ’N’ KRAUT CASSEROLE

CRABERRHY WHIP

SHRIMP SALAD

TUNA FISH PIE

CELERY CRANBERRY SALAD

CHEESE MOLD WITH FRUIT

POPPY SEED DRESSING

WHIPPED APRICOT SALAD

HOT HOLIDAY PUNCH

FRESH FRUIT SALAD WITH LIMEADE DRESSING

BEEVILLE COUNTRY CLUB DRESSING

NIBBLES

SWEDISH MEATBALLS

5 CUP SALAD

DREAM WHIP FRUIT SALAD

CANTALOUPE WITH FILLING

GOOD HOT CHOCOLATE MIX

AFTER-DINNER MOCHA

GREEN PEA SALAD

GERMAN POTATO SALAD

EAST TEXAS PUNCH

SAUSAGE BALLS

PINK TEA REFRESHER

PARTY PUNCH

HOT AND COLD SALAD

CUCUMBER SALAD

OLD FASHION HOT SHOT

SHRIMP IN JACKETS

FOUR-BEAN SALAD

COCKTAIL MEATBALLS

CRANBERRY ORANGE RELISH

ORANGE BLUSH FRUIT PUNCH

PEPPER JELLY

WATER CHESTNUTS

PARTY CHEESE BALL

CHEESE LOG

SESAME SNACK

HOT SAUSAGE CHEESE BALLS

CHEESE ROLLS

CHEESE STRAWS

AFTER-SCHOOL SNACKS

AVOCADO BACON DIP

CHEESY STUFFED BURGERS

1 3-ounce can chopped mushrooms

2 tablespoons chopped onions

2 tablespoons butter or margarine

1 cup dry bread cubes (about 2 slices) in 1/2 inch cubes

1 pound ground beef

1 6-ounce can (2/3 cup) evaporated milk

1 can (10 3/4 ounces) condensed cheddar cheese soup

Drain mushrooms, reserving liquid. Cook onion in butter. Combine onion with 1/4 cup of the mushrooms, bread cubes, 1/4 teaspoon salt, and dash pepper; toss with 2–3 tablespoons mushroom liquid or till moist. Mix ground beef with 1/3 c. of the evaporated milk and 1/2 teaspoon salt. On waxed paper, shape meat into 5 circles, each 6 inches in diameter. Spoon about 1/4 cup stuffing in center of each circle. Pull up edges over stuffing and seal. Bake in 1 1/2-quart casserole uncovered at 350 degrees for 45 minutes. Combine choose soup with remaining mushrooms and remaining evaporated milk; heat through. To serve, spoon sauce over