Traditional Texas Food
Articles about Texas' most famous foods
by John Raven, Ph.B.
Using & Creating New Recipes
by John Raven, Ph.B.
Aside from the two recipes listed above, no recipe is written in stone. All recipes can be adjusted to suit the cook. I don't use a lot of recipes. I just use my instinct, unless it's something I'm trying for the first time.
If you are new to the cooking thing, use the recipe as close as you can. Otherwise, no telling what you will come up with. I gave a chili recipe to a lady one time. She came back and said, "It was good. I didn't have any chili powder to put in it, but it was good'. Now for the rest of her life, she went around thinking beef stew was chili.
When I come up with a new dish I think has merit, I write a recipe so I can share the dish. The recipe will come from the second cooking where I measure the ingredients so I can pass the information on. Recently, I was putting together a southwestern-style chicken stew. I liked it, so here is the resulting recipe.
Raven's Southwestern Chicken Stew
Here's another of my recent recipes.
Raven-Style Hopping John
Here is the first recipe I ever created. I wasn't sure what to call it so it got named:
Somethin' ElseAs I was reviewing the chicken stew recipe, I was thinking of how the price of beef has escalated over the past few months. Beef is priced about three times what it should be. If we stop buying overpriced beef and go with something else, the price of the cow parts will come down. To that end, I'm including another chicken stew recipe that gets lots of play up in Northeast Texas.
Hopkins County Stew is so popular, they once had a contest for it. I don't know if the contest still exists, but the recipes live on. Here we go.
Hopkins County Stew
That's it from here for the month of May. I'll be back next month with more Traditional Texas Food.
Y'all behave as best you can.
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