Provided by Isabel Burton for the September 2022 issue of MansfieldNOW Magazine. 6 poblano peppers 1 cup vegetable oil, plus extra for browning (divided use) 1 lb. ground beef 1/2 onion, chopped Garlic powder, to taste Pepper, to taste Salt, to taste 10 oz. Jack cheese and mozzarella cheese, shredded 6 eggs, separated 1 […]
Provided by Sonia Walters for the October 2017 issue of BurlesonNOW Magazine. 2 cups Dynasty Jasmine Rice 1 1/2 lbs. chicken breast, boneless 1/4 cup light brown sugar 2 Tbsp. Thai curry powder (divided use) 1/2 tsp. ground white pepper 1/2 tsp. turmeric 1 1/2 tsp. kosher salt 3 cloves garlic, finely chopped 1/2 […]
Provided by Linda Haley for the November 2012 issue of CorsicanaNOW Magazine. 1 cup flour 2 Tbsp. sugar 1 tsp. salt 3/ 4 cup yellow corn meal 2 tsp. baking powder 1 tsp. dry mustard 1 cup milk 1 egg 2 Tbsp. butter, melted 1 lb. wieners, cut into bite-sized pieces Vegetable oil Mustard […]
Provided by Jeff Golden for the July 2012 issue of CorsicanaNOW Magazine. 2 slabs St. Louis cut ribs 3 cups barbecue sauce 1/2 cup jalapeños, finely chopped 3 shots whiskey 3 Tbsp. brown sugar Remove membrane from underside of ribs. Set out at room temperature while preparing marinade. Mix marinade of barbecue sauce and […]
Provided by Jamie Klofanda for the July 2022 issue of MidlothianNOW Magazine. Crust: 1 cup almond flour (Blue Diamond is my favorite.) 1/3 cup coconut flour 1/3 cup Swerve Powdered Sugar 1/2 tsp. baking powder 1/3 cup butter, softened 1 large egg 2 tsp. vanilla extract Cream Cheese Frosting: 4 Tbsp. Philadelphia Cream Cheese […]
Provided by Karel Anne Tieszen for the May 2011 issue of SouthwestNOW Magazine. Serves 8. 1 cup whole wheat flour 1 cup all-purpose flour 1 Tbsp. sugar 2 tsp. baking soda 1/8 tsp. salt 1 egg 3 cups buttermilk 1/4 tsp. vanilla extract Apple butter or jam, if desired In a large bowl, combine […]
Provided by Mary Lena Messimer for the March 2011 issue of WeatherfordNOW Magazine. 4 lbs. rump roast 5 to 6 cups water 1/4 tsp. black pepper 1/4 tsp. garlic powder 1/4 tsp. meat tenderizer 1/4 tsp. salt 1/2 fresh onion, thinly sliced 1 whole green bell pepper, thinly sliced 1 seasoning packet of brown […]
Provided by Shirley Lotts for the April 2013 issue of MidlothianNOW Magazine. 1 lb. sirloin tip 2 Tbsp. cooking oil Salt and pepper, to taste (divided use) 1 onion, chopped 1 green pepper, thinly sliced 1 cup ketchup 4 potatoes 1 pkg. baby carrots 1/2 head cabbage, sliced in 1/2-inch wedges Brown sirloin tip […]
Provided by Andria Latham for the July 2016 issue of WeatherfordNOW Magazine. Makes 12 muffins. 1 1/2 cups flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup sugar 1 1/2 cups fresh or frozen blueberries, thawed 1 egg, beaten 1/2 cup milk 1/4 cup olive oil Mix all dry ingredients together; stir in […]
Provided by Jean Dumont for the February 2011 issue of WeatherfordNOW Magazine. Peanut oil to fill a large frying pot halfway Whole chicken (cut up) or one that is already cut up 2 eggs 1/4 cup water 1/2 cup Louisiana Hot Sauce 2 cups self-rising flour 2 tsp. seasoning salt 2 tsp. pepper Fill […]
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