Provided by Jill Matthews for the October 2014 issue of MidlothianNOW Magazine. Lamb chops 1/4 cup onion, finely chopped 1/4 cup fresh oregano, finely chopped or 2 tsp. dried oregano leaves 6 garlic cloves, minced 1/4 tsp. pepper 1/4 cup dry red wine 3 Tbsp. soy sauce 1 Tbsp. olive oil 1 Tbsp. red […]
Provided by Diane Hood for the March 2017 issue of SouthwestNOW Magazine. Makes 8 servings. 2 cups all-purpose flour 1/3 cup sugar 1 Tbsp. baking powder 1/2 tsp. salt 1 stick cold butter 1/2 cup whipping cream (divided use) 1/4 cup dried cherries, coarsely chopped 2 oz. semisweet chocolate, coarsely chopped Waxed paper Preheat […]
Provided by Janet Legrand for the May 2010 issue of CorsicanaNOW Magazine. 1 lb. red kidney beans 2 onions, chopped 1 green pepper, chopped 3 ribs celery, chopped 4 cloves garlic, minced 1 tsp. sugar 2 tsp. vinegar 3 cups chicken broth 3 cups water 2 bay leaves 1/2 tsp. powdered thyme 1/8 tsp. […]
Provided by Lisa Amoriello for the December 2015 issue of MansfieldNOW Magazine. 3 cups self-rising flour 3 Tbsp. sugar 1 12-oz. can beer, preferably room temperature 1/2 cup butter, melted In a large bowl, combine flour and sugar. Pour in beer and fold together until incorporated. Dough will be sticky. Prepare a loaf pan […]
Provided by Carol Spaniel for the June 2022 issue of EnnisNOW Magazine. 1 onion, chopped 2 cloves garlic, chopped 1 green pepper, chopped Olive oil, for sautéing 1/2 cup frozen corn 1 rotisserie chicken 1 10-oz. can diced tomatoes 5 cups chicken broth 1 1/2 cups water 1 tsp. cumin 1 tsp. chili powder […]
Provided by Jennifer Miller for the July 2015 issue of MidlothianNOW Magazine. Makes approximately 25 shells. Manicotti Shells: 6 eggs, room temperature 1 1/2 cups all-purpose flour, unsifted 1/4 tsp. salt 1 1/2 cups water Cheese Filling: 1 lb. ricotta cheese 1 lb. small curd cottage cheese 1 8–oz. pkg. Italian cheese, shredded 1/3 […]
Provided by Sandra Graves for the May 2010 issue of North Ellis Co.NOW Magazine. Cake: 2 1/4 cups all-purpose flour 1 1/2 tsp. baking soda Pinch of salt 1 cup buttermilk 1 Tbsp. white vinegar 1 tsp. vanilla extract 2 large eggs 2 Tbsp. cocoa 2 Tbsp. (one 1-ounce bottle) red food coloring 12 […]
Provided by Rita McKnight for the September 2023 issue of BurlesonNOW Magazine. Sweet and Sour Sauce: 2 cubes beef bouillon 2 cups water, boiling 1/2 cup apple cider vinegar 1/2 cup brown sugar 2 Tbsp. Worcestershire Sauce 3 Tbsp. mustard 2 Tbsp. soy sauce 1/2 cup barbecue sauce 1 8–oz. can pineapple tidbits 1 […]
Provided by Linda Haley for the November 2012 issue of CorsicanaNOW Magazine. Note: Hand mix throughout recipe. Cake: 2 cups all-purpose flour 2 cups sugar 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 3 eggs, beaten 1 cup canola oil 1 1/2 tsp. vanilla 1 8-oz. can crushed pineapple with juice 2 […]
Provided by DeAnne Cartwright for the September 2021 issue of BurlesonNOW Magazine. 1 1/2 lbs. 90% lean ground beef 1 pkg. taco seasoning 1 3/4 cups cheddar cheese, shredded (divided use) 2 Tbsp. water 2 8-oz. pkgs. refrigerated crescent rolls 1 egg white, lightly beaten Optional toppings: Salsa, to taste Lettuce, shredded, to taste […]
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