our favorite recipes cookbook abilene tx

#Our favorite recipes cookbook abilene tx full#

And served chilled with a squirt of lime and some tortilla chips, it’s light and refreshing. Served warm with cheese melted on top, it staves off the cold. I find, however, that this soup works well in both situations. March is a confusing month, as nasty winter insists on sticking around even though milder spring has announced its presence. And while my changes might upset the El Paso Junior League, I was pleased with the results. The next time I made it I increased the numbers of chiles, threw in some cumin, cilantro, garlic, and lime juice, and lightened it up by omitting a butter and flour roux. The first time I made the soup, it was good, but I felt a recipe coming out of that part of the state deserved a bit more punch.

So what about this renowned green chile chowder? It seemed to straddle both the border and the Junior League with its tame potato base livened up with jalapenos and green chiles. Seasoned With Sun did not disappoint as there were plenty of Tex-Mex favorites sprinkled amidst Junior League classics such as avocado cocktail, asparagus vinaigrette, chicken breasts piquant, and tuna puffs. But you’ll also find local flavor and history as well.

#Our favorite recipes cookbook abilene tx full#

Sure, most Junior League cookbooks are chock full of what my grandma calls ladies’ food. I love community cookbooks because they tell the story of a place through recipes. The food is outstanding, it has big sky and there are cowboy boot outlets. I admit that I don’t know that much about the town but I what I do know is fantastic. I was running out of money, so I had to temporarily pass on cookbooks from Dallas, Wichita Falls and Abilene, but a friend told me about Seasoned with Sun, the Junior League cookbook from El Paso, and so I ignored my impending poverty and groaning bookshelves and made the purchase.īesides being fascinated with Junior League cookbooks, I’m also enthralled with El Paso. Flavors, the Junior League cookbook of San Antonio came next. When I returned to New York, a trip to a Bonnie Slotnick’s magical used bookstore in the Village rewarded me with a copy of Fiesta, produced by the Junior League of Corpus Christi.

And while that was probably her polite way of insisting I finish making dinner, I wasn’t deterred in my community-cookbook enthusiasm.

“I’ve never seen you read so much,” said Mom. After I finished that book, I moved on to her copy of a Colorado Junior League cookbook and one from Savannah as well. My mom had put me on kitchen duty, but in between chopping onions and rolling out biscuits, I sat at her table and thumbed through her out-of-print copy of The Star of Texas Cookbook, put out by the Houston Junior League in the early 1980’s. Nope, I had purchased this cookbook to satisfy a burgeoning obsession with Junior League cookbooks, which began when I was home at Christmas. Despite such high praise, this green chowder recipe-Maxon’s green chile chowder, to be exact-was not the reason why I had bought the book. “We know people will buy the book for this recipe alone,” was noted on an entry for a green-chile chowder in Seasoned with Sun, the El Paso Junior League’s cookbook.