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Recipes

Laura Novosad’s Confetti Slaw

I can’t stand sweet cole slaw,” says Laura Novosad, “so I came up with this recipe. It looks real pretty…

Vencil’s Slow Beans

The Taylor Cafe is a tiny beer joint with two bars—a leftover from the days of segregation. It sits on…

Ruthie’s Pork Shoulder

Louis Charles Henley is the jocular pit boss at this ramshackle East Texas-style joint. (Ruthie is his mom.) Louis’ ribs…

Mediterranean Pesto

This pesto tastes great tossed with pasta and fresh, chopped Roma tomatoes. Or try it spread on toasted baguette slices…

Mexican Pesto

Toss this pesto with steamed squash, or try it stirred into rice or pasta salad. Of course, it’s good spread…

Thai Pesto

Try this pesto stirred into a salad of rice vermicelli, grated carrots, chopped green onions, bean sprouts, sliced cucumbers, grilled…

Texas Hill Country Breakfast

Bill Brummel, of the Lone Star Dutch Oven Society, kindly shared this recipe for our November, 2000 issue’s story on…

Black Forest Icebox Pie

Wayne & Jay Switzer, members of the Lone Star Dutch Oven Society, show the unbelieving that you really can make…

Easy Chicken Pot Pie

Wayne & Jay Switzer of the Lone Star Dutch Oven Society graciously contributed this way-too-easy recipe for our November 2000…

Sassy Meat Loaf Ring

Lone Star Dutch Oven Society master cook Bill Brummel shows us how to make ordinary ground meat into a masterpiece…

Nutty Chicken

Lone Star Dutch Oven Society member Beth Haynie contributed this for our November 2000 issue's story on Dutch oven cooking.

Pecan-Brie Appetizer

Yield: about 12 appetizer servings.
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