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Bill Brummel, of the Lone Star Dutch Oven Society, kindly shared this recipe for our November, 2000 issue’s story on Dutch oven cooking. Serves 5-7 adults.

Published in Recipes: Breakfast

Use your favorite boxed or fresh pizza dough (enough for a 12-inch pie) for this delectable pizza.

Feel free to use a mixture of basil varieties (sweet green, purple, lemon, Thai, chocolate, or others).

Jimmy Mitchell, executive chef at Houston's Rainbow Lodge (#1 Birdcall, 713/861-8666), maintains a garden only steps from the restaurant's kitchen. This is his recipe for delicious, calorie-wise tomato soup.

Many diners at the Village Bakery Café in Amarillo make it a point to save room for this finale.

Published in Recipes: Desserts

Rotisserie for Beef and Bird in Houston often pairs this elegant entrée with wild rice. This version is adapted from a recipe that appears in Houston Is Cooking 2000 by Ann Criswell (Houston Gourmet, 1999). Preparation involves flambéing, so be sure to use a skillet without a nonstick finish.

Published in Recipes: Entrees

You can substitute frozen corn-on-the-cob for the fresh corn, but the flavor won’t be quite as good.

Yield: 10-12 servings.

Cathy Barber, Food Editor, The Dallas Morning News provided this recipe.

Published in Recipes: Desserts
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