Provided by Lauren Horton for the July 2022 issue of SouthwestNOW Magazine. 1 lb. salmon, skin on Salt, to taste Pepper, to taste Paprika, to taste Onion powder, to taste Adobo or other all-purpose seasoning, to taste 2 navel oranges, juiced and zested (or 1 cup orange juice) 3 Tbsp. soy sauce 2 Tbsp. […]
Provided by Jeannette McCally for the July 2010 issue of MansfieldNOW Magazine. Piecrust: 3 cups flour 1 stick Crisco 1/2 cup water Filling: 3/4 cup sugar 3 1/2 Tbsp. flour Pinch of salt 4 cups blueberries (If you use frozen, they do not have to be thawed.) 1 squeeze of lemon juice 1 Tbsp. […]
Provided by Becky Walker for the February 2024 issue of EnnisNOW Magazine. 1 5-lb. rump roast 1 tsp. salt 1 tsp. black pepper 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. onion salt 1 tsp. dried parsley 1 tsp. garlic powder 1 bay leaf 1 .7-oz. pkg. dry Italian-style salad dressing mix […]
Provided by Janie Hendrix for the March 2018 issue of EnnisNOW Magazine. Filling: 8-10 peaches, peeled and chopped 2 cups sugar 1 1/2 sticks butter 1 1/2 Tbsp. flour Crust: 1 cup Crisco shortening 2 cups flour 1 tsp. salt Ice water For filling: In a bowl, combine peaches and sugar; set aside. For […]
Provided by Erin Mahan for the July 2018 issue of MansfieldNOW Magazine. Cake: 4 large eggs, separated 1 cup flour 1 box butter or yellow cake mix 1 cup oil 1 Tbsp. butter extract 1 6-oz. carton vanilla yogurt Topping: 1 16-oz. tub Cool Whip 1 large container strawberries, cleaned and sliced longwise 1 small container blueberries, cleaned For cake: […]
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 […]
You must be logged in to post a comment.