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Roast Turkey

1 (16 to 18 pound) turkey
2 teaspoons salt
2 teaspoons pepper
1/2 cup vegetable oil
2 apples
1 orange
1 lemon
2 fresh jalape?o peppersPreheat oven to 325 degrees F.Rinse and dry turkey. Remove neck and giblet bag from the small cavity in front and the large body cavity. Season inside turkey cavity with salt and pepper. Use salt sparingly if using a pre-basted turkey. Rub exterior of turkey generously with vegetable oil and place in a large roasting pan with shallow sides.Cut apples and orange into quarters. Cut lemons in half. Pierce jalape?o peppers with a fork. Insert apple, orange, lemon and jalape?o peppers into cavity. Roast turkey 15 to 20 minutes per pound. Temperature should read 180 degrees F when an instant-read meat thermometer is inserted in the thickest part of the thigh. The leg should also move easily at the joint. The turkey should be ready for 1 hour before dinner is served. Loosely tent with foil to keep warm, and carve just before serving.Giblet GravyMake this gravy ahead of time and warm it just before serving.2 ounces chicken or turkey necks
1 ounce chicken or turkey gizzards
    and hearts
1/4 ounce chicken or turkey livers
9 cups water, divided
1 cup flour
1/2 cup butter
1/2 cup vegetable oil
3 teaspoons salt
2 teaspoons pepperRinse necks, gizzards and hearts. Place in a large saucepan or stockpot. Cover with 8 cups water. Bring to a boil; reduce heat to simmer. Using a large spoon, skim off foam as it accumulates during cooking. Cook until necks are soft and gizzards and hearts are tender, 2 to 3 hours. Remove from heat and let cool. When cool enough to handle, strain stock into clean saucepan with lid or into a plastic storage container. Refrigerate to congeal fat, several hours or up to 2 days. Freeze for longer storage.Reserve gizzards and hearts; discard necks. Chop gizzards and hearts into 1/2-inch pieces. Refrigerate up to 2 days.To make gravy, lift off congealed fat from stock and discard. Heat stock to liquefy; reserve. In stockpot, melt butter over medium heat. Add oil, then gradually stir in flour. Cook until flour is bubbly; reduce heat and cook until flour turns a rich brown, the color of cocoa. Gradually add warm stock, stirring with a wire whisk to eliminate lumps. Cook until thickened to desired consistency, about 20 to 30 minutes. Season to taste with salt and pepper.Meanwhile, rinse livers, if using, and place in a small saucepan with 1 cup water over medium heat. Lower heat and simmer until livers are cooked through, 15 to 20 minutes. Remove from heat and let stand until cool. Drain livers and discard liquid. Chop livers into 1/4-inch pieces. Stir chopped gizzards, hearts and livers into gravy. Adjust seasoning as needed.Gravy may be refrigerated for up to 2 days before serving. Reheat to serve. Thin with de-fatted pan juices from turkey or with water or stock to desired consistency.Makes 16 servings.

Cowboy smothered steak
Cowboy Smothered SteakRecipe and photograph courtesy of used with permission.A young and old cowboy`s favorite.Serves 6.1 (2 pound) round, chuck or rump roast1/2 cup flour 1 teaspoon salt 1 teaspoon pepper 1 tablespoon vegetable oil 1 small onion (Upload by user)

Texas beef brisket
Texas Beef Brisket4 pounds beef brisket2 tablespoons chili powder2 tablespoons salt1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon black pepper1 tablespoon sugar2 teaspoons dry mustard1 bay leaf, crushed1 10 ounce canned beef brothMake a (Upload by user)

Tex-mex sheet cake
Tex Mex Sheet CakeMakes one 15 x 10 inch cake.1 1/4 cups margarine or butter 1/2 cup unsweetened cocoa2 tablespoons instant coffee1 cup water2 cups unsifted flour1 1/2 cups firmly packed light brown sugar1 teaspoon baking soda1 teaspoon ground cinnamon1/2 te (Upload by user)

Tex-mex turkey pizza
Tex Mex Turkey Pizza2 1/2 cups cooked rice2 eggs, beaten2 tablespoons margarine, melted2 cups cooked turkey, shredded1/2 cup onion, thinly sliced1 (16 ounce) jar chunky salsa, mild1 (4 ounce) jar black olives, drained1 cup non fat Cheddar cheese, grated1/4 cup cila (Upload by user)

Texas corn bread
Texas Corn Bread1 1/2 cups plain cornmeal3 teaspoons baking powder1 (8 ounce) carton sour cream2/3 cup corn oil1 cup cream style corn1/4 cup green pepper, chopped1/2 cup onion, chopped2 eggs, beaten1 cup Cheddar cheese, gratedPour corn oil in large iron skil (Upload by user)

White texas sheet cake
White Texas Sheet CakeGood old chocolate Texas Cake has always been a family favorite for picnics. I haven`t tried this one yet, but sounds good.1 cup butter or margarine1 cup water2 cups all purpose flour2 cups granulated sugar2 eggs1/2 cup sour cream1 teaspoon alm (Upload by user)

Tex-mex stew
Tex Mex StewI made this for Super Bowl Sunday and served it with homemade cornbread it was a real hit!2 pounds stew meat1 (28 ounce) can whole tomatoes, cut into smaller pieces1 cup salsa, your choice1 bag frozen pearl onions, or one whole large onion, chopped1 teaspoon c (Upload by user)

Texas chicken quesadillas
Texas Chicken QuesadillasThese are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey jack. Serve with plenty of guacamole, sour cream and chunky salsa!Makes: 4 quesadillas2 tablespoons vegetable oil, divided 1 onion, sliced into r (Upload by user)

Texas cornbread
Texas CornbreadMary is from East Texas and cornbread there is just that made with more meal than flour. Her mother`s recipe is:1 cup cornmeal1/2 cup flour1 scant tablespoon baking soda1 scant tablespoon salt2 eggs3 tablespoons cooking oil1 cup buttermilkMix (Upload by user)

Tex-mex pasta salad
Tex Mex Pasta Salad1 cup tomato juice2 tablespoons cider vinegar1 teaspoon dried cilantro leaves2 teaspoons chili powder1 teaspoon ground cuminPinch of cayenne pepper1 (4 ounce) can green chiles, drained1/2 cup chopped scallions10 ounces linguine, cooked al dente a (Upload by user)
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Taco filling
Taco Filling4 garlic cloves, minced, or 1/2 teaspoon garlic powder3 pounds ground beef2 ounces Gebhardt� chili powder2 teaspoons cumin1/2 cup raw potato, grated2 teaspoons salt6 cups waterCombine all ingredients and simmer for two hours. When the mixture is (Upload by user)

Tex-mex chili gravy
Tex Mex Chili Gravy4 dried red New Mexico chiles*8 dried red ancho chiles*1 pound ground beef4 cups beef stock1 medium onion, finely chopped2 garlic cloves, minced2 tablespoons bacon drippings (optional)2 teaspoons cumin seeds, toasted and ground1/2 teaspo (Upload by user)
TAG: chili, gravy, minutes, liquid, chile, drippings, bacon, cumin, ,

Tex-mex enchiladas
Tex Mex EnchiladasuChili Gravy/u2 tablespoons shortening2 tablespoons flour2 tablespoons chili powder3 cups warm water*1 teaspoon salt1/2 teaspoon pepper* Or use 2 cups warm water plus 1 (8 ounce) can tomato sauce.Place shortening in skillet over (Upload by user)
TAG: tablespoons, tortilla, filling, cheese, skillet, place, teaspoon, chili, tortillas, water, ground, sauce, medium, enchiladas, ,

Tex-mex enchiladas
Tex Mex Enchiladas1 tablespoon shorteningg1 1/2 tablespoons flour1 tablespoon red chili powder (or more)1 1/2 cups warm water1 tablespoon vegetable oil6 corn tortillas1 onion, chopped2 cups grated Longhorn cheeseMelt shortening in a heavy skillet. Stir (Upload by user)
TAG: tortilla, tortillas, gravy, chili, tablespoon, ,

Tex-mex truckstop enchiladas
Tex Mex Truckstop EnchiladasuFilling/u1 pound lean ground beef1/2 medium onion, minced1/2 cup beef stock1/3 cup corn kernels, fresh or frozen1/3 cup chopped roasted mild green chile, such as    New Mexico or poblano, fresh or frozenSalt (Upload by user)
TAG: tortilla, enchiladas, filling, remaining, chile, onion, truckstop, ,

Texas barbecue sauce
Texas Barbecue SauceThis sauce can be used with beef, pork and poultry.6 dried red New Mexican chiles, stems and seeds removed4 dried chiltepin chiles1/2 cup commercial "chili" sauce1 large onion, chopped2 cloves garlic, chopped2 tablespoons bacon dri (Upload by user)
TAG: sauce, teaspoons, tablespoons, chiles, texas, barbecue, ,