Texas Taco Chicken

1 can Cr. of Chicken Soup 1 can Cr. of Mushroom Soup 1 can Rotel Tomatoes, diced 1 c. Cooked Chicken, chopped

1 lb. Cheddar Cheese, shredded 1 med Onion, chopped 1 med Bell Pepper, chopped 1 pkg Taco Doritos, large bag

Mix all liquids, onion, bell pepper, and cheese. Butter large casserole
dish. Combine chicken and soup mixture and coarsely crushed Doritos.
Refrigerate for 24 hours.
Bake at 350 degrees for 35-40 minutes. Serves 10

Texas Pecan Pork

2 eggs, beaten 1/4 cup Dijon mustard Dash Worcestershire sauce Black pepper to taste

6 (6 oz) pork medallions, pounded thin 1/2 lb chopped pecans 1/4 cup butter

Combine eggs, mustard, Worcestershire sauce and pepper. Dip
medallions in egg mixture and completely coat with pecans. Saute
in melted butter until golden brown on each side. Turn only once
or you will lose all of the pecans. Serves 6

Texas Baked Chicken

6 chicken breasts 1 stick margarine 1 tsp garlic powder 1 tsp onion powder

1/4 tsp paprika 1/4 tsp chili powder 3 cups Instant potato flakes Salt and pepper to taste

Rinse chicken breasts and dry completely with paper towels. Set
aside. Melt margarine. Combine the instant potato flakes with the
seasonings. Dip chicken pieces in melted margarine and roll in seasoned
potato flakes. Place chicken on cookie sheet and cover with foil.
Bake in 300 degree oven for approximately 25-30 minutes.

Texas Shrimp In Wine

2 pounds shrimp, shells on 1 bottle white wine 1 clove garlic 2 tsp salt 1/2 tsp thyme

2 bay leaves 1 tsp celery seed 1 Tbsp parsley 1/2 tsp pepper 1/2 tsp cayenne pepper Juice of 1/2 lemon

Bring all above ingredients to boil, except shrimp.
Add shrimp and simmer for 5 minutes. Stir gently.
Drain immediately! There are several ways to serve the shrimp.
Serve it hot or if you want to serve it cold, immerse in
ice water for a few minutes. This will stop it from cooking
further which makes the shrimp tough.

Texas Beef Burgundy

1 envelope onion soup mix 3/4 cup Burgundy wine 2 cans golden mushroom soup

3 lbs beef, cut into cubes 1/2 lb sliced mushrooms

Mix soup mix, wine and soup. Add meat and mix.
Cover and bake at 300 degrees for 2 1/2 hours.
Add sliced mushrooms just before serving.
Serves 6

Texas Mexican Lasagna

2 lbs ground beef 1 med onion, diced 1 can Rotel diced tomatoes 1 can cr of mushroom soup 1 can cr of chicken soup

4 oz taco sauce (jar) 1/2 c milk 2 c grated cheddar cheese 12 flour tortillas

Brown the ground beef with the diced onions. Drain
well. Add add the Rotel tomatoes, soups and taco sauce.
Simmer until thoroughly mixed stirring constantly.
Stir in the milk and then remove from heat. Cut
tortillas into strips. Grease a large baking pan.
Begin with a layer of the beef mixture. Top with a
layer of tortilla strips, then a layer of cheese.
Continue layeringin this way ending with cheese.
Bake in a 375 degree oven for 30 minutes. Let set
for 15 minutes. Slice into squares and serve. This
is wonderful served with sour cream as an
accompaniment. Serves 6

August 1999

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