In this Book

Tales of Texas Cooking
summary
According to Renaissance woman and Pepper Lady Jean Andrews, although food is eaten as a response to hunger, it is much more than filling one's stomach. It also provides emotional fulfillment. This is borne out by the joy many of us feel as a family when we get in the kitchen and cook together and then share in our labors at the dinner table. Food is comfort, yet it is also political and contested because we often are what we eat--meaning what is available and familiar and allowed. Texas is fortunate in having a bountiful supply of ethnic groups influencing its foodways, and Texas food is the perfect metaphor for the blending of diverse cultures and native resources. Food is a symbol of our success and our communion, and whenever possible, Texans tend to do food in a big way. This latest publication from the Texas Folklore Society contains stories and more than 120 recipes, from long ago and just yesterday, organized by the 10 vegetation regions of the state. Herein you'll find Senator Kay Bailey Hutchinson’s Family Cake, memories of beef jerky and sassafras tea from John Erickson of Hank the Cowdog fame, Sam Houston's barbecue sauce, and stories and recipes from Roy Bedichek, Bob Compton, J. Frank Dobie, Bob Flynn, Jean Flynn, Leon Hale, Elmer Kelton, Gary Lavergne, James Ward Lee, Jane Monday, Joyce Roach, Ellen Temple, Walter Prescott Webb, and Jane Roberts Wood. There is something for the cook as well as for the Texan with a raft of takeaway menus on their refrigerator.

Table of Contents

  1. Cover
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  1. Title Page, Copyright Page
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  1. Contents
  2. pp. viii-xiii
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  1. Preface
  2. Kenneth L. Untied
  3. pp. xix-xv
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  1. Introduction
  2. Frances B. Vick
  3. pp. 1-10
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  1. Stories and Recipes from The Piney Woods
  2. pp. 11-12
  1. Family Recipe from Charles S. Taylor
  2. Senator Kay Bailey Hutchison
  3. pp. 13-16
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  1. Recipes from Sam Houston
  2. Jane Monday
  3. pp. 17-20
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  1. Recipes from Boardin’ in the Thicket
  2. Wanda Landrey
  3. pp. 21-34
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  1. Recipes from Helpful Cooking Hints for Househusbands of Uppity Women
  2. Archie P. McDonald
  3. pp. 35-40
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  1. Boggy Slough Chili—50 Years of Chili Makin’ in East Texas
  2. Ellen Temple
  3. pp. 41-46
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  1. Hanging the Meat, and Recipes for Mushrooms and Potatoes
  2. Craig Stripling
  3. pp. 47-50
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  1. My Dagwood Bumstead Sandwich
  2. R. G. Dean
  3. pp. 51-54
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  1. Hershel Pudding
  2. Janell Croley Chesnut
  3. pp. 55-58
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  1. Stories and Recipes from the Gulf Prairies and Marshes
  2. pp. 59-60
  1. Maria’s Mom
  2. Mary Margaret Dougherty Campbell
  3. pp. 61-74
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  1. My Favorite Stories and Recipes
  2. Jean Granberry Schnitz
  3. pp. 75-92
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  1. Observations on Cooking and Eating
  2. Marilyn Manning
  3. pp. 93-96
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  1. How I Saved Baby’s Life with My Mother’s Cornbread
  2. Frances B. Vick
  3. pp. 97-100
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  1. King Ranch Chicken
  2. Phyllis Bridges
  3. pp. 101-101
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  1. Chicken and Green Chiles Casserole
  2. Helen Corbitt
  3. pp. 102-104
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  1. New York Café Beef Enchiladas
  2. Leon Hale
  3. pp. 105-110
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  1. Stories and Recipes from the Post Oak Savannah
  2. pp. 111-112
  1. My Mother Was the Best Cook in Town
  2. Robert Compton
  3. pp. 113-116
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  1. Central Texas Czech Recipes
  2. Mary Koock
  3. pp. 117-122
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  1. You Are What You Remember You Ate
  2. Carolyn B. Edwards
  3. pp. 123-132
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  1. Ida Grohman’s Egg Noodles
  2. Nelda Vick
  3. pp. 133-136
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  1. Stories and Recipes from the Blackland Prairies
  2. pp. 137-138
  1. Slang Jang: The National Dish of Honey Grove
  2. John W. Wilson
  3. pp. 139-152
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  1. Old Settlers Beans
  2. Pat Vick
  3. pp. 153-156
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  1. Central Texas Canning Customs in the Thirties and Forties
  2. Kenneth W. Davis
  3. pp. 157-164
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  1. Recipes We Brought with Us
  2. Frances B. Vick
  3. pp. 165-168
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  1. The Christmas “Goose”
  2. Peggy A. Redshaw
  3. pp. 169-174
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  1. A Bountiful Harvest
  2. Nina Lou Vansickle Marshall Garrett
  3. pp. 175-180
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  1. Is This Your Ambrosia?
  2. Carol Hanson
  3. pp. 181-188
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  1. From the Farm to the Fryer: Food of the State Fair of Texas
  2. Erin Marissa Russell
  3. pp. 189-194
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  1. Stories and Recipes from the Cross Timbers and Prairies
  2. pp. 195-196
  1. The Penzance Jam Cake
  2. Jane Roberts Wood
  3. pp. 197-200
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  1. Good and Easy Cooking
  2. Dub Wood
  3. pp. 201-206
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  1. From Eats: A Folk History of Texas Foods
  2. Ernestine Sewell Linck and Joyce Gibson Roach
  3. pp. 207-212
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  1. His Recipes
  2. James Ward Lee
  3. pp. 213-218
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  1. From NorseKitchens, Our Savior’s Lutheran Church, Clifton, Texas
  2. pp. 219-222
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  1. The Fried Chicken Saga
  2. Barbara Pybas
  3. pp. 223-228
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  1. Folklore and Foodlore Treasury: The Culinary Collection of Texas Woman’s University
  2. Phyllis Bridges
  3. pp. 229-242
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  1. Stories and Recipes from the South Texas Plains
  2. pp. 243-246
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  1. Government Packer Grub
  2. Riley Froh
  3. pp. 247-254
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  1. Lion Stew (for the Lion-Hearted)
  2. Robert Flynn
  3. pp. 255-262
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  1. Roadkill Dinners
  2. Jean Flynn
  3. pp. 263-266
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  1. Passing Along Family Recipes
  2. Mary Margaret Dougherty Campbell
  3. pp. 267-274
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  1. Following the Crops
  2. Sam Cavazos
  3. pp. 275-280
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  1. From Petra’s Legacy: The South Texas Ranching Empire of Petra Vela and Mifflin Kenedy
  2. Jane Clements Monday and Frances Brannen Vick
  3. pp. 281-284
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  1. Stories and Recipes from the Edwards Plateau
  2. pp. 285-288
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  1. The Pepper Trail and Pepper Cookbook
  2. Jean Andrews
  3. pp. 289-296
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  1. Fudge Receipt
  2. Margaret Anna Cox
  3. pp. 297-300
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  1. “Because It Was Good!!”
  2. Gary and Laura Lavergne
  3. pp. 301-304
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  1. Dobie, Webb, and Bedichek Dinners, from The Texas Cookbook
  2. Mary Faulk Koock
  3. pp. 305-312
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  1. Stories and Recipes from the Rolling Plains
  2. pp. 313-314
  1. From the Journal of Robert Wilson Booth
  2. George Owens
  3. pp. 315-318
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  1. “Grandma in Abilene”—Anticipating Good Eats
  2. Scott Hill Bumgardner
  3. pp. 319-324
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  1. Linzertorte
  2. Elmer Kelton
  3. pp. 325-328
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  1. Vinegar Cobbler
  2. Darlyn Neubauer
  3. pp. 329-332
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  1. Stories and Recipes from the High Plains
  2. pp. 333-334
  1. Sweet Potato Pie—Minnie Belle Davis’s Recipe
  2. Kenneth W. Davis
  3. pp. 335-338
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  1. From Through Time and the Valley
  2. John R. Erickson
  3. pp. 339-342
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  1. Stories and Recipes from the Trans-Pecos Mountains and Basins
  2. pp. 343-346
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  1. Healing by Sharing Scalloped Potatoes
  2. Meredith E. Abarca
  3. pp. 347-352
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  1. Comida Rica de Pobres: Tasty Poor Folk’s Food
  2. Lucy Fischer-West
  3. pp. 353-357
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  1. Contributors' Vitas
  2. pp. 358-376
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  1. Index
  2. pp. 377-390
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