Savory Texan Meal

Timeline: Start with the cornbread, pop in oven, preheat grill for steaks, get potatoes boiling and going, throw dem steaks on and dig in haus



Savory Tex-Mex Cornbread
From the kitchen of Meredith Willigham

Ingredients:

2 eggs
2/3 vegetable oil
1 cup sour cream
1 cup yellow corn meal
3/4 cup creamed corn
1 tablespoon baking powder
1 1/2 teaspoon salt
1 cup grated cheddar
2 green onions chopped
4 small jalepeno peppers (seeded) (Joyce might

Combine eggs, oil, sour cream, cornmeal, creamed corn, baking powder and salt. Add onions, peppers and 1/2 cheese. Cover with grated cheese.

Bake at 425 degrees for 20-25 minutes

Sweet, Spicey Savory, Sweet Mashed Potatoes

From the kitchen of Meredith Willingham

Ingredients:

4 largen sweet potatoes or red garnet yams
1/'2 cup brown sugar
2 tablespoons butter
2 pinches cumin per sweet potato
2 dashes of Chili powder
1 dash of Johnny's

Bring to a boil and cook for about 10 minutes till they are mushy. Mash and add all the ingredients above.

Texas flat iron steaks

Preheat grill on high for about 10 minutes

Rub your flat iron steaks with Weber's Mesquite Seasoning YOU CAN NEVER HAVE TOO MUCH RUB :)

Cook for a 2 minutes for rare
Cook 3 1/2 for medium
Cook 5 minutes for well

Pad Thai

8 oz. dried flat rice noodles

3 Tbsp. oil

1 clove garlic, minced

1 egg

¼ cup water (may need more)

2 Tbsp. sugar

1 Tbsp. rice vinegar

1 to 2 green onions, cut into 1” chunks

1-cup bean sprouts

¼ cup ground roasted peanuts (optional)

Lime wedges (also optional)

4 Tbsp. fish sauce (you can get this at an international store, or maybe a

grocery store’s Asian food isle. There’re a lot of kinds, ask the helpful

store people which one to use for Pad Thai)

Oyster or soy sauce for flavor (I go for soy)

½ tsp. crushed red pepper flakes (more or less, depending on desired

spicy-ness)

Soak rice noodles in warm water until soft and then drain. (This could take awhile... they never get really soft so don’t worry too much about it). Heat a frying pan until hot and add oil. Add garlic and brown slightly. Add egg and scramble until done (be careful not to burn yourself here! This is an interesting experience). Reduce temperature if needed. Add rice noodles to egg mixture. Turn temperature up and stir fry noodles until translucent, adding some water if needed. (Okay, so translucent means clear to me, but they never turn clear so I just stir fry them until I think they’re done-ish). When noodles start to stick, add fish sauce (WARNING: this will smell like butt), sugar, pepper flakes, rice vinegar, oyster/soy sauce and green onions. Continue to cook mixture until dry. Garnish with bean sprouts (I just stir them in- garnish smarnish), peanuts and lime. Also, you can add fried tofu, prawns, cooked chicken, ect.