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Ella Rita Helfrich’s 1966 recipe called for Pillsbury’s chocolate dry frosting mix to create the tunnel of fudge. When the company switched to canned frostings, Ella Rita received phone calls from people all over the country trying to find the discontinued product. The recipe below closely approximates the original.

Published in Recipes: Desserts

Rich and lush, with an underlying zing, this colorful soup suggests guacamole you’re actually allowed to eat with a spoon. Look for it on the menu at San Antonio’s Paloma Blanca.

 

The Taylor Cafe is a tiny beer joint with two bars—a leftover from the days of segregation. It sits on an all-but-abandoned block of Main Street that is now shadowed by a highway overpass. In the 1950s, Taylor Cafe was a rough-and-tumble honky-tonk that catered to itinerant agricultural workers and cotton pickers. There was a fight almost every night, remembers owner Vencil Mares. The cotton pickers are gone now, and there aren’t so many fights anymore, but otherwise the Taylor Cafe hasn’t changed an iota in 50 years. The dean of Central Texas pit bosses, Vencil began his barbecue career at the original location of the South Side Market in downtown Elgin, where he learned to make Elgin sausage. He opened the Taylor Cafe in 1948.

Louis Charles Henley is the jocular pit boss at this ramshackle East Texas-style joint. (Ruthie is his mom.) Louis’ ribs are excellent, his Elgin sausage is smoked for several hours until it gets really dense, and his pork shoulder is sublime. The restaurant is an old house—you can pick a magazine from the rack to read while you wait for your meal. Mutton ribs are served on Saturday afternoon, but you’ll be lucky to get any—there’s a waiting list for them. Serves 4 to 6.

Published in Recipes: Entrees

This pesto tastes great tossed with pasta and fresh, chopped Roma tomatoes. Or try it spread on toasted baguette slices and topped with crumbled goat cheese, chopped sweet red pepper, and leaves of fresh basil or rosemary.

Try this pesto stirred into a salad of rice vermicelli, grated carrots, chopped green onions, bean sprouts, sliced cucumbers, grilled shrimp, and crushed peanuts. It's also good spread on toasted baguette slices and topped with thinly sliced cucumber, crushed honey-roasted peanuts, grated carrots, and sprigs of mint or basil.

Toss this pesto with steamed squash, or try it stirred into rice or pasta salad. Of course, it’s good spread on toasted baguette slices, perhaps topped with chopped Roma tomatoes, grilled shrimp, and a few pumpkin seeds. Or try it on warm corn tortillas.

Yield: about 12 appetizer servings.

Published in Recipes: Appetizers

Lone Star Dutch Oven Society member Beth Haynie contributed this for our November 2000 issue's story on Dutch oven cooking.

Published in Recipes: Entrees

Wayne & Jay Switzer, members of the Lone Star Dutch Oven Society, show the unbelieving that you really can make an icebox pie in an iron oven!

Published in Recipes: Desserts

Lone Star Dutch Oven Society master cook Bill Brummel shows us how to make ordinary ground meat into a masterpiece meatloaf. This recipe ran in our November 2000 issue's story on Dutch oven cooking.

Published in Recipes: Entrees

Wayne & Jay Switzer of the Lone Star Dutch Oven Society graciously contributed this way-too-easy recipe for our November 2000 issue's story on Dutch oven cooking.

Published in Recipes: Entrees
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