168 Chapters
Medium 9781574415889

Breads

Kim Stanford and Bill Backhaus University of North Texas Press ePub

BREADS

Bread is so elemental to life that it really was hard to imagine living without it. We’ve eaten some lousy gluten-free breads, and a cheeseburger on a corn tortilla is, well, a cheeseburger on a corn tortilla. No more. We love bread. No longer will you have to go without sandwiches, biscuits, your favorite Thanksgiving dressing, blueberry crumb muffins, cheese biscuits, pumpkin walnut bread, or buttermilk pancakes. They’re all here. Kim’s the baker and she adores pizza. Her last meal would be pizza. Our recipe for Pizza Crust is crispy and divine. You would never guess it’s gluten-free. Our recipes are creative and comforting, and they don’t taste like the side of a milk carton.

Remember, recipes that call for flour, bleached white flour, whole wheat, cracked wheat, barley, semolina, spelt, faro, kamut, triticale, or vital wheat gluten are not gluten-free. Don’t even think about eating those ingredients. Also remember that prepackaged bread crumbs, croutons, flour tortillas, pizza crust, piecrust, pretzels, wraps, pita bread, crackers, flatbread, and muffins are not gluten-free unless labeled as such. Our recipes really do allow you not only to maintain a gluten-free diet, but to enjoy it. We offer you one of the most important gifts in a gluten-free life: extraordinarily good-tasting gluten-free breads.

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Medium 9781574411362

Brownsville

Mary Faulk Koock University of North Texas Press ePub

BROWNSVILLE

I really wish I could set my lines on Brownsville to music like a spirited tango. Brownsville is lush and lavish with brilliant blooming plants such as bougainvillaeas, exotic hibiscus, poincianas, palm and papaya trees. In the spring the air is fragrant with the blossoms on the citrus trees.

Bienvenidos amigos is not only the friendly greeting in border lingo for saying “Welcome friends”; it is the real atmosphere which is prevalent among the populace. I am certain this is one of the reasons Brownsville is becoming such a popular resort for visitors from all over the country, a few of the others being: the very desirable year-round climate, the outstanding fishing opportunities, along with hunting at its best for the famous white wing dove, wild turkey, quail and lots of deer which are plentiful in this region. It is the consensus of those who live or visit in Brownsville that the food there is also quite superior and has its own distinctive flavor.

It was a delightful experience being the guest of Leefe and Peyton Sweeney who have always lived in Brownsville, and Peyton is quick to declare he just would not live anywhere else. I wouldn’t either with a home like theirs. It is a lovely contemporary white brick on the grassy sloping banks of one of the pretty little lakes which are interspread through the residential sections of the city. The house is beautifully designed for entertaining, which is one of the Sweeneys’ chief occupations.

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Medium 9781574410761

This and That

Patty Vineyard MacDonald University of North Texas Press PDF

This and That

There are always snippets of information left over at the end of every project of this size. Corbitt combined these and placed them at the backs of all but her last cookbook. It proved popular with earlier readers, so I am availing myself of the same opportunity. In an effort to make your hours in the kitchen more effective, here are hints my mother and friends, fine cooks all, have passed along to me. I’ve added a few of my own picked up during a gastronomically satisfying half-century spent in my own kitchens.—Editor

If you don’t own a rolling pin, use a chilled cylindrical bottle of wine to roll pastry.

Something always needs to be grated: chilled citrus fruit is easier to grate. The extra flavor of freshly grated nutmeg and Parmesan cheese make it worth your effort. Either can be grated easily in a hand-held Zyliss or on a Japanese fresh ginger grater. Hard cheeses are easier to grate when they’re at room temperature.

Cream cheese is always worked at room temperature.

You can judge the amount of butterfat in cheese by its firmness; hard cheese has less. Never heat no-fat cheese; the gum arabic used in it does just what its name implies.

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Medium 9781574414929

Beverages

Patty Vineyard MacDonald University of North Texas Press ePub

Beverages

The cup that cheers, be it made with spirits or not, has its place in every home. For graduation parties, large get-togethers, lounging on the back porch or terrace, after football games, any time more than two people get together.

MINT PUNCH

For 12

1 cup sugar

1/2 cup water

Juice of 6 oranges

1/2 cup grapefruit juice

Juice of 6 lemons

1/2 cup crème de menthe

Rind of 1/2 cucumber

Rind of 1/2 orange

1 quart ginger ale

1/4 cup grated fresh pineapple

Boil the sugar and water, cool and add the juice of oranges, grapefruit, lemons and crème de menthe, cucumber rind and the rind of 1/2 an orange. Chill several hours, remove cucumber and orange rinds, add the ginger ale and fresh pineapple and pour over the ice cubes.

CRANBERRY ORANGE PUNCH

For 12

6 cups cranberry juice cocktail

1 cup orange juice

3 tablespoons lemon juice

1-1/4 cups pineapple juice

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Medium 9781574415889

Fish and Seafood

Kim Stanford and Bill Backhaus University of North Texas Press ePub

FISH AND SEAFOOD

Fish and seafood have been a big part of our gluten-free diet for years, and we have created some great recipes. For example, our Potato-Crusted Tilapia with Lime Crème Adobo Sauce is just heavenly. Using potatoes instead of bread crumbs actually tastes much better. The Pecan-Crusted Salmon is so easy to make, yet so incredible. And once you try our Shrimp with Sherry, Garlic, and Bread Crumbs—yes, bread crumbs—you will never want deep-fried shrimp again.

We recommend that you buy only the freshest fish and seafood you can find. Always try to find wild rather than farm-raised. It makes all the difference in the world. If fish smells fishy, don’t buy it. Fish is supposed to smell briny, like the ocean. When in doubt, buy frozen, which is quite good these days thanks to flash-freezing techniques on fishing boats. Besides using the freshest fish you can find, the other secret is not to overcook it. Overcooking will make any fish dry.

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