Terilingua    Competition    Chili 
 
 
Step 1- 2 lb beef chuck cubed in 3/8" chunks 
        1 tsp. cooking oil  
     1 TB dark Chili powder (use McCormick, 
Texas 
Style) 
        2 tsp. chopped garlic 
In a heavy, 3 qt saucepan brown meat with 
oil, adding chili powder and garlic to mix 
late in browning process. Remove from heat. 
 
Step 2- 8 oz can tomato sauce 
        14 1/2 oz can beef broth 
        1 tsp each chicken bouillon granules 
and 
powdered           jalepeno 
         1 TB onion powder,   2 tsp garlic 
powder 
      1/2 tsp cayenne pepper,  1 tsp white 
pepper 
       2 cup bottled spring water    1/2 tsp 
salt 
       1 TB dark chili powder   2 seranno 
peppers 
In a large bowl combine sauce, broth, 
bouillon 
granules, jalepeno, onion and garlic powders, 
peppers, water and chili powder and salt.  
Return pot to stove and bring to a boil; 
Reduce heat and simmer 1 1/2 hours. Float 
seranno (pierced) on top. 
Step 3- 1 TB paprika 
        1 envelope Goya Sazon seasoning 
        1 tsp each: onion and garlic powders 
        1/2 tsp white pepper 
       2 1/2 TB each medium and dark chili 
powder 
Combine in Bowl the paprika, sazon, onion, 
garlic, pepper and chili powders.  Add to 
beef.  Bring to boil and reduce heat and 
simmer 20 minutes more.  Add water or more 
beef broth if necessary.  Remove serannos if 
they become soft and begin to shrivel.  
Step 4  2 tsp cumin   1/8 tsp salt 
        
Add cumin and salt to chili. Simmer 10 
minutes. remove from Heat and serve.  Even 
better the next day!  
This recipe won the Terilingu Cookoff 2 years 
in a Row! from Cindy Reed, Houston Texas. 
NOTE TO NORTHERNERS! 
 Don't add BEANS to this mix or the Phantom 
will come and GET YOU! 


Tamale    Pie    Acapulco 
 
1 lb sausage                 1/2 c cornmeal 
1 onion, diced          1 c grated cheddar 
cheese 
1 bell pepper, diced         1 1/2 TB cold 
water 
12 oz can corn               1-2 lbs ground 
chuck 
1 cup sliced black olives  1/2 cup chopped 
celery 
salt pepper Accent          2 1/2 lb can 
tomatoes 
1 cup cold water        2 or more TB chili 
powder 
Cook sausage with small amount of water and 
break it up. Drain the yukky fat and add the 
chuck and brown. Add onion, pepper, and 
celery and sauté. Then mix in the tomatoes, 
corn, chili powder salt and pepper, MSG. 
Simmer 15 minutes. Mix 1 cup water and 
cornmeal and blend into recipe. Cook slowly 
till thickened and mix in olives.  Place in 
greased 2 qt cassarole and Bake at 350 for 1 
hour. Add cheese and return to the oven to 
melt.  Enjoy! Makes a bunch! about 8. NOW for 
another one! 
 
Chimichangas
 
1 lb ground beef          1 chopped onion 
1 10oz. can Rotel Tomatoes   1 1 1/4 oz taco 
seasoning 
1 garlic clove chopped       hot oil or 
shortening 
12 burrito sized flour tortillas     
toothpicks to fasten 
Brown ground beef and drain the yukky fat! 
Stir in onion and sauté. Stir in tomatoes, 
seasoning, garlic and cook fo 15 minutes. 
Spoon 1/4 cups meat mixture along one edge of 
the tortillas. Fold tortilla's nearest edge 
to cover the meat. Fold in both sides and 
roll and secure with toothpicks. Fry in hot 
oil or shortening till golden. Top with 
cheese, chili, sour cream, lettuce and 
tomatoes, green onions or whatever you desire 
although chocolate pudding might not be so 
good. ;-(  

BArbacoa.Beef

3 lb Bottom Roast (trim fat off)
5 cloves Garlic
1/2 medium onion
1/2 lime juice
2-4 chipotes in adobe sauce
1 Tb ground Cumin & Oregano
1/2 tsp ground cloves
1/4 tsp salt, pepper
3 bay leaves
Tsp oil. 1 cup water
Place garlic, onion, lime juice, cumin, oregano, chipotes, cloves in a blender.
Trim fat off meat. Cut into 4" Cubes. Season with salt and pepper and brown in oil. Add liquefied spices, water, bay leaves and simmer on low 2 hrs. Shread with forks and remove bay leaf. Return to crockpot. Stir and simmer for 10 min. Enjoy.
Pam Erickson, Desert Villa Az

Texas Microwave Pralines
 
1 c brown sugar  1 c white sugar 
1 TB corn syrup   1 tb butter 
5 TB water           1/2 lb pecans 
1/2 tsp cinnamon 
Combine sugars, corn syrup, butter and water. 
Cook till soft boil (238°F) Remove from heat 
and beat till mixture holds its shape when 
dropped from a spoon onto waxed paper.  Add 
nuts before or after dropping.   To do in 
microwave zap it for 7 minutes on medium 
stirring twice. 




Sweet Tater Pie
  
9" unbaked pie shell     1 cup sugar 
2 17 oz cans yam or fresh cooked yams 
1 tsp cinnamon    1/4 tsp salt 
1/4 tsp ginger    1/2 tsp allspice 
1/4 tsp cloves   1/8 tsp nutmeg 
3 beaten eggs     tsp vanilla    
1 cup half and half or eggnog 
jigger Maker's Mark bourbon 

Bake piecrust 10-15 minutes in 400° F oven 
till half baked.  Drain yams and mash. 
Combine with the rest of the ingredients and 
pour into pie shell.  Bake 25 minutes at 400° 
F. Chill and serve with whipped creme. 


Tater Salad for a MOB
 
1 gal (16 large) cooked and sliced taters 
10 hard boiled eggs  1 cup chopped onion 
2 cups salad dressing   1 cup half & half 
1/3 c white wine vinegar  1/3 cup sugar 
3 tb prepared mustard  1/2 tsp salt , pepper 


Place the taters in a large bowl! Separate 
eggs and chop whites and add with onions to 
taters and toss GENTLY! In another bowl mash 
the yolks with the salad dressing (prefer 
miracle whip) , creme, vinegar, sugar, 
mustard, and salt. Pour over the taters and 
stir to coat. Chill and cover .  Serves 16-20 

Spanish Rice for any Occasion
 
8 slices bacon, cooked        1 cup chopped 
onion 
1 chopped green pepper  1 lb can tomatoes 
1 cup water           1/2 cup chili sauce 
1 cup uncooked long grain rice  1 tsp salt 
1 tsp brown sugar      1/2 tsp Worchester 
dash pepper
 
Fry up the bacon. Crumble. Cook onion and 
greeen pepper in part of the bacon fat. Add 
can of tomatoes and the rest of the 
ingredients and cook covered for 35-40 
minutes or until the rice is tender. Put the 
bacon over the top!  Enjoy.  I have looked a 
long time for a good spanish rice recipe and 
this a a good one!
 
 Damm good Pintos
 
1 lb dry pintos, soaked overnight    
water to cover 
3 beef bouillon cubes     1 TB crisco 
1 tsp or more garlic    1 TB minced onion 
1/4 tsp crushed red pepper or Texas gunpowder 
1 TB chili powder (dark) 
To taste garlic salt, MSG, salt and pepper. 
ham cubed, bacon, ham hocks etc as much as ya 
want.... 
Soak beans overnight in water to cover. Pour 
off water and drain and rinse beans. Put in 
crock pot or stove burners and add rest of 
ingredients Cook for 3-4 hours till beans are 
tender...and enjoy....If ya want then put em 
through a food processor and add somemore 
chili powder to make refritos.... 

DAVE's CHILI
 
This recipe comes from a DJ on KPRC in 
Houston Tx and was much requested. It is a 
bit strange for chili but very tasty.... 

2-3 lb ground chuck   large onion and green 
pepper diced. 
2 stalks celery, diced    1/2 med potato, 
diced 1 -6 oz tomatoe  paste  1- 8 oz tomato 
sauce 
1 - 14 oz tomatoes        3 canned jalepenos, 
diced 1 env. chili mix and 1 env. taco mix 
(Lawry/McCormick) shot glass olive oil To 
taste: salt, pepper, garlic, oregano, thyme, 
red pepper flakes, bay leaf 1 can Budweiser 
BEER a few shakes parmesan cheeze and 
additional H20 (water) if necessary... 
Cook by browning meat, then adding veggies, 
and then spices and such... During the last 
hour add the Bud and cheese...  Cook the 
chili slow for 3-5 hours 
 
Dee's BBQ Meatballs 

3 lb hamburger meat     1 cup milk 
2 eggs, beaten               1/2 tsp pepper 1 
1/2 cup chopped onion 2 tsp salt 
1 tsp chili powder      1 tsp garlic salt 
sauce: 
2 cups catsup          2 cups brown sugar 
2 tb liquid smoke     1/2 c chopped onion 
1/2 tsp garlic salt 

Combine ingredients for the meatballs and 
place in 350°F oven for 30 minutes to brown 
Mix together sauce ingredients and cover 
meatballs and bake another 30 minutes... 
Enjoy.... 


LeFantome's Chow-Chow
 
6 lbs green tomatoes   4 large onions 
5 green peppers           1 qt vinegar 
3 TB salt, celery seed, onion salt 
6 hot peppers, red, sweet or pimento 
1 cinnamon stick    1 or 1 1/3 cup sugar 
1/4 tsp whole cloves   few bay leaves 
1 1/2 TB dry mustard  1 TB whole allspice 
1 small head cabbage chopped. 

Chop tomatoes, onion and peppers. mix with 
chopped cabbage along with salt and let stand 
overnight. Drain and add hot pepper,vinegar 
and spices in a bag and the sugar. Boil 
slowly 15 minutes or until tender. Pour into 
sterilized jars and process 15 minutes at 
180° F 

Mexican Wedding Cookies
Ingredients:
½ C Butter, at room temperature (1 stick)
½ C Shortening
2 C Confectioner's sugar, divided
1-¼ t Vanilla extract
1 t cinnamon
2 C Sifted flour
¼ t Salt
1 C Finely chopped pecans
Directions:
Preheat oven to 325°F.
Using an electric mixer, cream together the butter, shortening and 1 cup
Confectioner's sugar in a large bowl. Stir in the vanilla and cinnamon.
Gradually add the flour and salt. Use your mixer for the first cup of
flour, and work in the remaining cup of flour and the finely chopped
pecans with a wooden spoon.) Dough will be stiff.
Form dough into balls (1 level tablespoon each). Place on an ungreased
baking sheet, 1 inch apart. Bake at 325°F on middle oven rack until
light golden brown, 15 to 20 minutes.
While cookies are still warm, place the remaining cup of Confectioner's
sugar in a shallow dish. Roll the cookies in sugar to coat completely.
Makes about 3 dozen cookies.

CROCKPOT BEEF BRISKET


Place a trimmed 4-8 lb brisket in a crock pot. Top with
1/2 cup soy sauce
few drops Tabasco
2 TB liquid smoke
2 TB A-1 sauce
Black pepper to taste
1 tsp seasoned salt
2 TB worchester
2 TB powered mustard
1 TB garlic powder

Cover crock pot and cook on HI for 1 1/2 hours. Lower heat to LOW and continue 
cooking several hours or until meat is fork tender.  Remove brisket to a platter 
and remove all but 1 1/2 cups of stock... Save it. Return brisket to pot along 
with the 1 1/2 cups of stock and add one 12 oz bottle Kraft PLAIN BBQ sauce 
Place lid on pot and cook at HIGH for 1 1/2 hours. SErve with sauce.  
FROM DAVID WADE.

SHANGHAI JIMMY'S CHILI RICE 


Ingredients: 

2 lbs. beef – lean chili cut (I have found that a nice lean roast ground into 
chili meat works best) 
6 beef bullion cubes 
1 bay leaf 
2 tablespoons cooking oil 
4 teaspoons sugar 
1 teaspoon salt 
½ teaspoon red pepper (this is his recipe. He means cayenne pepper. 
You might adjust to your taste) 
1 teaspoon black pepper 
1 teaspoon garlic powder (NOT garlic salt) 
4 teaspoons ground cumin 
4 tablespoons chili powder (again, adjust to your taste) 
4 tablespoons flour 
4 tablespoons corn meal 
4 teaspoons lemon juice (see alternative ingredient at the end of the recipe) 

Recipe: 

Allow about 2½ hours to prepare. 

Heat two tablespoons cooking oil in a skillet over medium heat. Add the chili meat and fry for 15 minutes. DO NOT STIR THE MEAT. 

Turn the meat, without stirring, and cook for another 10 minutes. 

While you are doing this put 6 cups of hot water in a 4 quart pot and dissolve 
the bullion cubes. When the beef is cooked break it up and add to this stock. 
Add the bay leaf. Add one additional cup of water. Be sure to use the grease that 
cooks off the meat in addition to the meat itself. Cook this for 1½ hours over 
low to medium heat (slow boil). You may cover the pot if you wish. 

At about 1 hour and 20 minutes combine the following ingredients in a 
mixing bowl: Sugar, salt, red pepper, black pepper, garlic powder, cumin, 
chili powder. 

Stir to mix well. When mixed stir it into the stock and leave at a slow boil 
for 10 minutes (leave the pot uncovered) 

Mix the flour and the corn meal well. You do not want any lumps in this. 
Then add ¾ cup of water to form a watery paste. Once again stir well to 
eliminate any lumps. Then add this mix to the chili. This is the 
thickening agent. 

Stir well and continue stirring for 5 minutes at a slow boil. 

Cut the heat to below a simmer and add the lemon juice. In place of the lemon juice 
you may use 2 teaspoons of cider vinegar or 4 tablespoons of sherry if you 
like. Whatever you use, stir it in well.

SOUTHERN KITCHEN'S FAMOUS HUSHPUPPIES

1 1/2 c white cornmeal               1/2  cup sifted flour
1 tsp baking powder                  1/4 tsp baking soda
1 tsp salt                           1/4 cup finely chopped green onion
1/2 cup crumbled bacon pieces        1/4 cup buttermilk
1 egg beaten

Combine corn meal, flour, baking powder, soda, salt, green onion, and bacon. 
Stir in buttermilk and egg.

Let stand for 20-30 minutes to let thicken. Pour oil in deep pan to depth of 
2 inches. Heat to 375 or 400F. Drop batter by heaping tablespoons into hot oil. 
Fry to deep rich brown and drain. Makes 15 to 18. 

Dena's Quesidalas

1 lb hamburger
1 pkg shreadded cheese
1 can black olives
jar salza
1 pkd flour tortillas
lettuce and tomatoes
sour cream

Cook meat until brown. put meat in a tortilla and put cheese lettuce and tomatoes on 
top of the meat. Put another tortilla on top. In mircowave cook 1 minutes and put some
sauza on top.

EASY ENCHILADAS

1 pkg corn tortillas
1 beg sharp cheddar cheese
3 cans Wolf Brand Chili 
2 large onions chopped

1) Mix chopped onion, 1/2-1 can of chili, and 2 cups cheese
2) Wrap some tortillas in a damp towel and microwave 1 minute to soften
3) Stuff tortillas with cheese mixture and place in 13x9 inch pan
4) Mix the remainer of chili with a touch of water and pour over.
5) Top with cheese and bake 30 minutes at 350F.