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This Irish Stew recipe is from Joe Keys, a native of Dublin, Ireland, who moved to Shamrock in 1995. He's cooking up some more for this year's St. Patrick's Day Celebration, but arrive early if you want a sample; it sold out quickly at last year's festival. The recipe is from Joe's mother, Cathrine Keys, who thickened it with 4 large potatoes (cooked and mashed) instead of instant potatoes.


In both Mexico and the United States, tacos al carbón are made with different cuts of meat, poultry, and fish, but in Texas, they're usually made with fajitas (skirt steak), along with some or all of the accompaniments listed.

Published in Recipes: Entrees

Photo by J. Griffis Smith

The filling for these tacos resembles a chili-flavored beef stew. This recipe calls for flour tortillas, which you can buy commercially. 

 
 
Published in Recipes: Entrees

Fresh fish can be used in this recipe, but commercially available frozen fish is so appropriate that using fresh is hardly worth the effort. (Gorton’s Tenders in Original Batter is a good choice.)

Published in Recipes: Entrees

Chico’s Tacos didn’t provide this recipe, but it’s close enough to the original that a transplanted El Pasoan has declared it a cure for the withdrawal symptoms she experienced after moving to Colorado.

Published in Recipes: Entrees

Like tacos al carbón, breakfast tacos are made with a variety of ingredients, but they almost always start with scrambled eggs. Yield: 12 tacos.

Published in Recipes: Breakfast

Yield: 12 tortillas.

Published in Recipes: Breads

The dough in this recipe is quite sticky – too sticky for a bread machine. When kneading it, Carrin Patman uses a clean powder puff to dust flour on the kneading surface, the dough and her hands. She says a steel scraper and a marble board also come in handy. She has found that letting the dough rise in the refrigerator the first time makes it less sticky, though the process takes longer. Yields: 2 loaves.

Published in Recipes: Breads

Donna Olson of Austin makes this recipe with an old-fashioned Swedish cookie press that, along with the recipe, came from her mother-in-law, Myrtle Lundgren Olson.

Published in Recipes: Desserts

This recipe, from the late Johanna Wimberly of Hutto, is adapted from one brought by a Swedish immigrant to New Sweden, Texas, in 1893.

Published in Recipes: Desserts

Although many Swedes think St. Lucia Buns are more traditional when they have only saffron to flavor them, Carrin adds fruit and nuts, as called for in this recipe. She notes that the already sticky dough is harder to shape with these additions.

Published in Recipes: Desserts
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