So you think spring is here? Check the calendar — yes, the date is correct. Check the gorgeous spring trees, bushes, flowers, bursting forth — more than ever.
Now, here’s the true proof: Is your vehicle, though it could have been any color in the rainbow, totally covered in yellow pine pollen? There’s the proof!
Spring in East Texas is here! I hope you have visited your local pharmacy for the necessary supplies of antihistamine, tissues, nose spray and various other medications. However, when I see the first redbud bursting forth and the first daffodils, it almost makes everything worthwhile.
When my citrus trees blast forth in blossom with the glory of fragrance sweeter than “all the perfumes of Arabia” (thank you Mr. Shakespeare), I almost get an overload of all the sights and scents. Get yourself out and enjoy all the magnificence of springtime in East Texas.
Last week will not go down in my personal history as one of the best of my life. A ferocious stomach virus hit Longview or parts of it. Though I am an avid “germ-freak,” mask-wearer, hand sanitizer, etc., I was hit with this virus like a ton of bricks.
After I decided I might live (nothing to eat for two or more days), someone appeared on my doorstep with possibly the best soup I have ever tasted.
No name was left, but I knew immediately that it was my longtime friend, Gene Jordan. Not only was there enough for us, but soup for a dear friend and neighbor for whom Gene often cooks.
When I was able to taste, I knew you had to have the recipe. I guarantee you will enjoy it.
Gene’s Chicken Vegetable Soup
About 1/2 cup each chopped onion and celery
3 cloves of garlic, chopped
2 tablespoons oil
Saute onion, celery and garlic in oil.
1 can (15 ounces) chopped tomatoes with liquid
3 mango-habanero cooked chicken breasts (from Albertson’s)
3 cups chicken broth
Simmer chicken breasts in broth in 2-3 quart pot until chicken can be removed from bone; shred chicken.
1/2 package frozen small green peas (10 ounces)
1 package Success Rice (“boil in package)
1 medium potato, peeled and thinly sliced
Add all ingredients to chicken and broth. Cover, and simmer on low for almost an hour. Makes 8-10 servings.
The next recipe comes from one of my favorite “oldie” cookbooks. I only wrote my name in the front of it, so I have no clue as to where I got it.
The copyright date is 1991, and the book’s name is “Texas Cooking, Lone Star Style.” It was compiled by the Telephone Pioneers of Texas, Lone Star Chapter 22.
If you gave me this book 34-plus years ago, thank you very much. I have really enjoyed it.
The name of the recipe is baffling, but I have used it in a couple of different ways but never as a giant taco, as it is called.
Giant Taco
1 pound ground beef
1 envelope taco seasoning
2 cans (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
Hot sauce, to taste (I use Albert’s, locally made), about 1/3 cup
1 cup shredded cheddar cheese
Brown beef in skillet., stirring until crumbly. Drain. Stir in taco seasoning. Layer beef, refried beans, and green chilies in oven proof dish. Recipe called for round dish, but I used a 2-quart rectangular dish.
Bake at 350 degrees for 8-10 minutes until cheese is melted. May be served as a dip with tortilla chips or as a filling for tacos.
