Monday, June 8, 2015

I haven't posted in a while.

It has not been because I have forgotten about what a great friend Bill Moran was to me. I see things every day that we shared. I know you won't believe this but I have kept all the emails from Bill. Naw, not gonna post them those are mine.
 The bright orange cannas are now blooming, they were really nice until the last storms came through. Yep, laid them down flat. Some are coming back up. We also lost several trees.
 Bill did write several cookbooks and I have most of the recipes. So I am thinking it would be a tribute to Bill to post some of the recipes. So Bill sure hope this meets with your approval.
Cookin' Texan by Bill Moran

Cookin' Texan Introduction

What is Texan Cooking?????? Why, that's very simple!! It is cowboy,
Mexican, Cajun, ranch, German, Czech, Polish, barbecue, chili, grits
and on and on!!!!!
Cookin Texan is a bout the eating eating habits of Texans As much as
cooking. Many dishes are wide spread throughout the US but more
specific to Texas.
Foods like BBQ and Chicken Fried Steak are especially Texas.
Texas is a big, big state and the 5 recognized regions of the state
have some very different foods. South Texas has a lot of Mexican
influence, East Texas has a lot of Southern and Cajun influence,
West Texas is influence by ranching tradition and to an extent some
New Mexico Mexican cooking. Central Texas has Czech and German
foods galore. And North Texas has a lot of dishes from the invasion
of people from the Northern US but still very Texan.
Anyway you look at it Texas has a great variety of food and some
mighty fine food at that !!!!!!!!!!

Biscuits are and have been a part of Texas roadside Café, Cajun, and
Soul food for ages. I use this recipe because it is not only good but
representative of the product.
My friend Larry Crawford is living temporarily (2004) in Tulsa where
he is remodeling an old restaurant of his there. He is good at baking;
he says he got this from his mother.
2 C. Flour 2 Big TBS. Shortening
1 Tsp. Salt 4 Tsp. Baking Powder
¼ Tsp. Baking Soda Buttermilk
Mix together all the dry ingredients. Cut the shortening into the dry
ingredients until you have the consistency of rough corn meal.
Mix in the buttermilk gradually and stir until the dry ingredients are
just moist. The dough should pull away from the bowl.
Remove the dough from the bowl, dust with flour, and roll out and cut
out the biscuits. Bake at 400° for 10 to 20 minutes, or until just the
right brown.

Of course if you have biscuits you gotta have something to go with the, Butter and jelly is great but this is better

Sausage Gravy and Biscuits
This is a recent arrival to the Texas cooking. Only in the past 15 yrs.
had biscuits and gravy been so available. Used to be it was a regular
breakfast on thousands of farms and ranches as long as the homemade
sausage lasted. I was practically raised on biscuits and gravy but we
almost never had sausage gravy my loss!!!!!!!!!!!!
1 lb. Breakfast Sausage
1/3-1/2 C. Flour
2 TBS. Oil
2 C. Milk
Salt and Pepper to Taste
Fry sausage until brown. Break up any large pieces.
Make a roux with the flour and oil and then add the milk all at once and
stir like crazy to avoid lumps. Keep stirring until the gravy begins to
thicken then add salt and pepper to taste (I like lots of pepper). After
draining off the surplus grease, add the sausage to the gravy and stir
until well mixed.
Serve over halved buttermilk biscuits.


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