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* May, 2004 Newsletter *

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We're coming up on Memorial Day weekend -- that nice three-day stretch that allows for picnics and patio cooking for families and friends. This month at Texas Cooking, you'll find plenty of ideas for just such occasions, now and on through the summer months.

You can tell Trish Bales is thinking about summer entertaining in her article, Piña Coladas for Everyone. Sidney Carlisle shares two excellent recipes and a lot of knowledge in Oatmeal Cookies: Nutritious Comfort Food. John Raven's article, Grilling: Can't Get Enough, contains an astonishing array of recipes for the grill that will take you from main course, to bread, to dessert.

We have included our classic article Memorial Day Cookout that will reinforce your determination to get outside and cook something. And this month's recipe entry, Texas Sheet Cake, will travel nicely to an outdoor gettogether, but is just as delicious indoors.

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Special Features

    Pina Coladas
  • Piña Coladas for Everyone
    by Trish Bales
    The Piña Colada is Trish Bales' favorite summertime cocktail. She writes "Just one sip and your surroundings are transformed to a tropical beach somewhere in the Caribbean. Just one sniff of the coconut milk and you’re reminded of the days when you didn’t care what the sun did to your skin as long as you were covered in coconut oil."

  • Grilling: Can't Get Enough
    by John Raven, Ph.B.
    John Raven, Ph.B. shows us just how versatile your grill can be with an array of mouthwatering recipes. You can choose the exotic but surprisingly simple Brazilian-style Beef or crowd-pleasing Burrito Burgers. Or the Hula Ham Kabobs or Pizza Bread. Or even the Grilled Bananas with Orange Butter. Then again, you may want to make them all.
    Oatmeal Cookies
  • Oatmeal Cookies: Nutritious Comfort Food
    by Sidney Carlisle
    If you must rationalize satisfying your sweet tooth, Sidney Carlisle points out the nutritional advantages of this delicious, old-fashioned treat. And if nutrition is not your chief concern in a cookie, you'll love both of her oatmeal cookie recipes anyway. And because Sidney knows a lot about food, you might just learn a thing or two about oats.

  • Test your knowledge of Texas trivia
    Our May question concerns The Texas Capitol building was completed in 1888. What is the height difference between the Texas Capitol dome and the United States Capitol dome?

    Juniper Fiestaware

  • Retired Fiestaware Now Available on Texas Cooking
    Homer Laughlin's colorful dinnerware, Fiestaware, brightens up kitchen and dining room tables everywhere with its classic and distinctive lines. Every year the manufacturer adds new colors, while retiring others. Texas Cooking's Fiestaware Store now has special pages on the recently retired colors juniper, pearl gray and yellow. Many of these products are available in our online store.


  • Have you read John Raven's latest Q&A column, Ask Dr. John? A new online form has been added that makes "asking Dr. John" easier than ever. Not only does he field questions about barbecue, chili and outdoor cooking in general, but his downhome culinary knowledge extends to all parts of the menu.

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    Texana Book Review:
    Wildflowers of Texas
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    Read more original book reviews in the Lone Star Bookstore

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    Memorial Day Picnic

    Memorial Day Cookout
    by Eleanor Bradshaw
    Memorial Day weekend officially kicks off the summer. Children (and many grown up children) have Memorial Day emblazoned in their psyches as the end of responsibilities and the beginning of fun. But apart from any nostalgic associations we have for this warm-weather holiday weekend, it is also the first time each year that most of us break out our grills and our outdoor cooking skills, as well. Lots of recipes, tips and good ideas.

    Recipe: Texas Sheet Cake

    This cake is moist, chocolatey and altogether delicious. It's quick to put together. You don't even have to get out your electric mixer; you can mix up this cake by hand in a jiffy.

    • 2 cups sugar
    • 2 cups all-purpose flour
    • 1/4 cup cocoa
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 cup butter (1 stick), melted
    • 1/2 cup buttermilk
    • 1/2 cup canola or other vegetable oil
    • 1 cup water
    • 2 eggs, lightly beaten
    • 1 teaspoon vanilla extract
    Preheat oven to 400°F. Grease and flour a 13x9x2-inch baking pan.

    Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside. Stir together the remaining ingredients. (Since I'm a chocolate freak, I use just a half-teaspoon of cinnamon. I want the cinnamon flavor to come through, but only just a hint of it. Strictly a matter of personal preference.) Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter.

    Pour into your prepared pan, and bake at 400°F for 20-25 minutes, or until a toothpick comes out clean.

    While the cake is baking, prepare the frosting.

    • 1/4 cup plus 2 tablespoons milk (whole, 2% or skim - doesn't matter)
    • 1/4 cup cocoa
    • 1/2 cup butter
    • 1 pound confectioner's sugar, sifted (about 4 cups)
    • 1 teaspoon vanilla extract
    • 1 cup chopped pecans
    Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter and, over medium heat, stir until the butter melts. Remove from heat and gradually stir in the sugar and vanilla until smooth. Add the pecans. When the cake is just out of the oven, spread the frosting evenly on the hot cake.

    You can find this and over 400 more recipes in Grandma's Cookbook.

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