Provided by Bob O’Toole for the October 2012 issue of CorsicanaNOW Magazine. 2 lbs. lean ground chuck 2 cups celery, chopped 1 cup onion, chopped 1 green pepper, chopped 2 tsp. garlic salt 2 cups ketchup 4 Tbsp. Worcestershire Sauce 2 Tbsp. brown sugar 1/2 cup water Brown ground chuck; drain. Sauté celery, onion […]
Provided by Edwin Lugo and Mitsy Hollis-Lugo for the November 2016 issue of MidlothianNOW Magazinze. 3 Tbsp. vegetable oil (divided use) 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 large white onion, thinly sliced 3 cloves minced garlic 1/2 cup flour (divided use) […]
Provided by Johnnie Peebles for the November 2015 issue of WaxahachieNOW Magazine. 3 cups chicken, cooked and chopped 1 8-oz. pkg. shredded Colby and Monterrey Jack blended cheese 1 4-oz. pkg. cream cheese, softened 1 jalapeño, seeded and chopped 1 tsp. ground cumin 1 1/2 tsp. salt 1/2 tsp. black pepper 1 15-oz. pkg. […]
Provided by Tiffani Smith for the July 2022 issue of MansfieldNOW Magazine. 1 large cucumber Kosher salt, to taste 2 large cloves garlic, minced 1 1/2 Tbsp. olive oil 1/2 lemon, juiced 1 5-oz. container full-fat plain Greek yogurt Peel the cucumber; cut lengthwise into 4 spears. Put the slices on a plate; sprinkle […]
Provided by Liz Snead for the April 2022 issue of BurlesonNOW Magazine. 1 lb. ground sausage or breakfast sausage 1 32-oz. pkg. Velveeta Queso Blanco Cheese 1 cup Mexican cheese, shredded 1 4-oz. can diced green chiles 1/2 jalapeño, diced 2 Tbsp. onion, diced 2 garlic cloves, minced 1 14.5-oz. can petite diced tomatoes […]
Provided by Chris Noyes for the October 2020 issue of MansfieldNOW Magazine. Dressing: 1 lemon 1/4 cup red wine vinegar 1/3 cup olive oil 2 garlic cloves, crushed 2 tsp. Dijon mustard 2 tsp. oregano 1 Tbsp. honey Salt, to taste Pepper, to taste Salad: 1 medium cucumber, cut into half-moons 1 green bell […]
Provided by Caleb and Oliver Jackson for the July 2011 issue of CorsicanaNOW Magazine. 1/2 cup ketchup 1 Tbsp. mustard 1 Tbsp. molasses 1 Tbsp. Worcestershire sauce 2 gloves garlic, chopped (optional) 2 cups water 6 chicken breasts Make barbecue sauce by mixing all ingredients, except chicken and water, in a bowl. Using aluminum […]
Provided by Erin Mahan for the July 2018 issue of MansfieldNOW Magazine. 3 eggs lightly beaten 1 1/4 cups sugar 1 Tbsp. flour 1 Tbsp. vanilla extract 1 tsp. almond extract 1/4 tsp. kosher salt 2 cups half-and-half 1 1/2 cups heavy whipping cream 3 cups Parker County peaches, cleaned and diced Whisk eggs, sugar, flour, vanilla, almond […]
Provided by Ben and Dora Long for the July 2020 issue of WeatherfordNOW Magazine. For dough: 1 cup warm water 1 pkg. dry yeast 1/4 cup sugar 1 tsp. salt 3 cups flour (divided use) 1/4 cup shortening or oil 1 egg For fruit mixture: Fruit of your choice 1/2 cup sugar 1/4 cup […]
Provided by Catherine Porter for the August 2011 issue of CorsicanaNOW Magazine. 4 qts. cucumbers, sliced (about 6 lbs.) 1 1/2 cups white onions, sliced (about 1 lb. or 12-15 small onions) 2 large garlic cloves 1/3 cup salt 2 qts. (2 trays) ice, crushed or cubed 4 1/2 cups sugar 1 1/2 tsp. […]
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