Favorite Recipes

Provided by LaCracha Holley for the November 2016 issue of SouthwestNOW Magazine. 1 cup sugar 2 1/2 Tbsp. flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. salt 1/2 tsp. orange zest 5-6 medium green apples, peeled, cored and sliced in 1/4-inch slices 1 pkg. 9-inch 2-crust pie plates 1/4 cup unsalted butter, chilled […]

Provided by Sadie deMoville for the July 2015 issue of WeatherfordNOW Magazine. Full-sized brisket, trimmed to your liking 1 16-oz. bottle of Claude’s Brisket Marinade Sauce 1/2 tsp. oregano 1/8 cup garlic salt 2 Tbsp. dry mustard 1 Tbsp. paprika 1 Tbsp. pepper, or to taste 1 2-oz. envelope Lipton Recipe Secrets Onion Recipe […]

Provided by Melinda Nix for the August 2019 issue of MidlothianNOW Magazine. 1 4-oz. jar roasted red peppers 4 oz. sundried tomatoes (in oil) 2 cloves garlic, chopped 2 tsp. ground cumin 1-2 pickled jalapeños, chopped 1/4 cup cilantro, chopped 1 bunch green onions, chopped (white part only) 6 oz. cream cheese, softened 1/2 […]

Provided by Selena Robinson for the July 2022 issue of CorsicanaNOW Magazine. 2 Tbsp. White Karo Syrup 1/2 cup margarine 1 cup brown sugar 12 slices bread, halved 5 eggs 1 1/2 cups milk 1 tsp. vanilla 1/4 tsp. salt Powdered sugar, to taste (optional) In a saucepan, combine the syrup, margarine and brown […]

Provided by Sadie deMoville for the July 2015 issue of WeatherfordNOW Magazine. 2 1/4-oz. pkgs. dry yeast 2 cups water, warm 1/2 cup plus 2 Tbsp. sugar 1 1/2 tsp. salt 1/4 cup shortening 1 large egg, lightly beaten 6-7 cups flour 1 Tbsp. butter, melted Mix yeast in water until dissolved. Individually, mix […]

Provided by Laura Wray for the March 2011 issue of BurlesonNOW Magazine. Salt, to taste 2 lamb sirloins, custom-cut off the leg 2 Tbsp. butter 3 Tbsp. vegetable oil 3 cloves garlic, crushed 1/2 tsp. red pepper flakes 3/4 cup sliced almonds 1 cup Marsala 1 Tbsp. dried parsley Salt both sides of lamb […]

Provided by Carolyn Greer for the December 2014 issue of EnnisNOW Magazine. 1 lb. round steak, sliced 1/4-inch thick Oil in desired amount for frying  Salt, to taste Pepper, to taste 1/2 to 3/4 cup flour 3 eggs, beaten Gravy: 1/2 cup oil 1/2 cup flour 2 to 3 cups milk Salt, to taste […]

Provided by Vida Erfani for the January 2019 issue of SouthwestNOW Magazine. Serves 6. 1/2 cup kidney beans 1/2 cup chickpeas (garbanzo beans) 1/2 gallon water 1 cup brown lentils One bunch cilantro One bunch fresh dill One bunch parsley One bunch spinach One bunch chives or green onions 5 Tbsp. olive oil (divided […]

Provided by Julie Garro for the March 2011 issue of MansfieldNOW Magazine. 3 cups self-rising flour  1/2 cup sugar  1/2 cup cheddar cheese, finely shredded 1 12-oz. beer (Light beer gives a lighter texture and flavor, dark beer will create a  heavier texture with full beer flavor.) 4 Tbsp. butter, melted Spray a loaf […]

Provided by Joe and Kelly Hartman for the August 2013 issue of North Ellis Co.NOW Magazine. Pudding: 11 slices toasted bread 1 cup white sugar 1 13-oz. can Pet evaporated milk 2 cups whole milk 1 tsp. real vanilla 5 egg yolks (separate egg white for meringue) 1/3 cup butter, melted Sprinkle of cinnamon […]