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Corn and Jalapeno Custard

2 tablespoons jalapeno chiles, stems & seeds removed chopped
1/2 cup creamed corn
1/2 cup cooked rice
1/2 cup grated Cheddar cheese
1/4 cup yellow cornmeal
1/4 cup whole milk
1/4 cup minced onion
1/4 cup chopped black olives
1 egg -- beaten
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon baking powder

Combine all ingredients and place in a greased 8 x 8-inch baking dish. Bake at 350 degrees for 30 minutes or until set and lightly browned.

Serves 4 to 6
Recipe By : Just North of the Border - Dave DeWitt, Nancy Gerlach

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Rosemary Grilled Chicken

2 broiler chickens (3 lbs ea, split) backbones removed
1/4 cup vegetable oil
8 tablespoons butter -- melted
1/2 cup dry white wine or 1/3 cup lemon juice
2 teaspoons dried rosemary -- crushed
1/2 clove garlic -- optional
1 teaspoon salt
freshly ground black pepper -- to taste

1. Prepare the grill by placing an oiled rack 4 to 6 inches over medium-hot coals.

2. Combine the oil, butter, wine or lemon juice, rosemary, garlic (if desired), and salt. Brush the chicken halves inside and out with 1/4 cup of the seasoned butter.

3. Place the chickens bone side down on the grill. Baste them frequently with the remaining seasoned butter and turn the pieces every 10 minutes for a totalof 30 to 40 minutes in all. Sprinkle well with pepper and serve.

Recipe By : Heritage of Southern Cooking

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1 cup chopped onion
2 cloves garlic -- minced
1 cup diced tomatoes
1 cup green or red chile
may use 4 oz can of green chle
1/2 teaspoon salt
1 tablespoon ground red chile

Simmer all ingredients, add salt to taste. Allow to marinate at least 15 minutes. Can be used as chili relish.

Recipe By : Southwest Indian Cooking

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Southern Pecan Bars

1 cup flour
1/2 cup margarine
1/2 cup brown sugar
1/2 cup chopped pecans
2 eggs
1 cup brown sugar or 1 cup brown sugar & 3/4 cup dark brown Karo corn syrup
1 teaspoon vanilla
2 tablespoons flour
pinch salt
1 teaspoon baking powder
1-1/2 cups coconut -- optional
1/2 to 1 cup pecans

Mix first 4 ingredients together to make a smooth paste and pat into a greased baking pan. Bake 10 minutes in a 350 degree oven. Cool while preparing topping.

Beat eggs; add sugar and vanilla. Beat again. Mix flour, salt, and baking powder. Sift over coconut and pecans, then add to egg mixture. Pour onto baked crust. Bake 20 to 25 minutes at 350 degrees.

Recipe By : Best of the Best from Texas

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Last updated on August 11, 2001