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Texas Chili

3 pounds lean beef
¼ cup chili powder
1 T cumin
1 T oregano
1 T cayenne pepper
2 cloves garlic
1 quart beef broth

Add beef a pound at a time as you brown it. Place meat in chili pot.

Add seasonings and beef broth. Cover and simmer for 2-hours.

Texas Style Enchiladas

Use Old El Paso corn tortillas

Enchilada Filling:

1 pound shredded sharp cheddar cheese (Kraft is best)
2 medium onions finely chopped
Texas Style Chili

Place equal amounts of cheese and onion on each tortilla. Roll up the tortilla. Put ½ inch Texas style chili in the bottom of a 9 x 13 casserole dish. Place rolled tortilla's on top of chili. Cover with additional chili. Sprinkle with additional cheese. Bake at 350 until bubbly and cook 10 minutes longer.

Pinto Beans

1 pound pinto beans
Water to cover
Fist sized salt pork

Grade beans and place in a large saucepan. Cover with water and allow to sit overnight. Pour out water and rinse beans being sure there's no sand or grit left. Put salt pork in the bean pot, cover with water an inch over beans. Bring to a boil, reduce heat and allow to simmer. Cook until tender. Add a pinch of sugar. Do not add salt until you taste the beans. Salt pork sometimes makes the beans salty
enough.


Mexican (Spanish) Rice

1 cup raw rice
2 T vegetable shortening
1 small onion chopped fine
½ small bell pepper
1½ t salt
3 T chili powder
1 -- 10 oz can Rotel tomatoes
2 cups water

Brown rice in a skillet. Stir in onions and green pepper. Add salt, chili powder and tomatoes. Add water. Cover and simmer 30 minutes or until rice is tender and liquid is absorbed.


Guacamole Salad

Small Bag greens
2 or 3 ripe avocados, peeled
2 lemons
1 white onion finely chopped
Ripe tomato
Salt and pepper to taste

Place greens on a salad plate. Squeeze lemon juice over greens. Squeeze juice from other lemon over avocado and add finely chopped onion. Mash and mix. Place 1 T avocado mix middle of greens on salad plate; add a few chopped tomatoes.


Chess Cake

1 cup butter
1 pound confectioners sugar
1 cup sugar
4 egg yolks beaten
2 cups sifted all-purpose flour
2 t baking powder
¼ t salt
1 cup chopped pecans
4 egg whites
1 t vanilla

Preheat oven to 325. Grease 9 x 13 casserole.

Melt butter and cool slightly. Add sugars and egg yolks to butter. Sift flour, baking powder and salt together. Stir into egg and butter mixture.

Stir in pecans.

Beat egg whites until stiff. Add vanilla. Fold whites into batter. Pour

batter into pan. Bake for 30 to 45 minutes or until done. Cool.