Turkey Burritos with Avocado and Cilantro
Turkey burritos filled with seasoned ground turkey, red pepper, onion, garlic, cilantro, avocado, and optional Cheddar. Served in warm tortillas with salsa and lime wedges. Makes six servings.
Southern Illinoisan in Carbondale, Illinois
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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Jan 30, 2002
Page
26
Roots of chili tracing Texas origins and legends
Food historians place chili's roots in Texas with cowboy bags of dried beef and peppers. San Antonio methods in the 1820s used meat stretched with peppers and beans, while 1835 saw commercial chili powder. Chili parlors and chili queens emerged in the 1880s, shaping a Texas pride known as a bowl of red.
MENTIONED IN THIS ARTICLE
Texas
Jean Anderson
Anderson
San Antonio
Dallas
Frank X. Tolbert
Basic chili preparation with beef and storage tips
Instructions cover choosing cubed or ground beef, trimming fat, browning in small batches, simmering gently, skimming fat, and avoiding steaming. Notes include cooling in shallow pans, refrigeration up to four days, freezing for longer storage, defrosting in fridge, and adding beans only during reheating. Also mentions cornmeal and using frozen chili within two months.
Beer Cornbread Bake With Corn and Cheddar
A quick beer cornbread recipe combines cornmeal flour salt sugar and baking powder with milk lager beer melted butter cheese and an egg. Bake in an 8 by 8 inch pan at 425 degrees for about 20 minutes.
Cowboy Chili Beef Stew For 12 Servings
Dry beef cubes in oil then brown in a Dutch oven. Sauté peppers onions and garlic. Return beef, add tomatoes paste chili powder oregano sugar salt pepper and water. Simmer 1.5 hours until tender. Garnish with Monterey Jack and green onions. Makes 12 servings.
Texas Chuck Wagon Chili Recipe Card
Authentic Texas chuck wagon chili with beef chuck, chili powder, oregano, cumin, garlic, and cayenne simmered in water, thickened with masa. Browning fat and spices, simmering, then finishing to desired thickness. yields six servings with adaptable heat.
Prune burgers tested for school meals at Van Ness
Washington sixth graders tested new menu items including prune burgers with 4 percent prune puree and soy, offering lower fat and moister texture. A raisin tomato barbecue dip for nuggets also impressed students as the Agriculture Department seeks surplus crop use in schools.
MENTIONED IN THIS ARTICLE
Washington
van Ness
Mustafa Mattocks
James Brown
Also Mentioned on This Page
Lone Star State
Cheryl Alers Jamison
Bill Jamison
Tolbert
Agriculture Department
Congress
Carbondale Area
Williamson County
Fox
Thesouthern.com
Evansville
P.A.M. Transport
Beatrucker.com
Clark Farms
Call
COX Trucking
Murphysboro
Paul
Justus Transport
MT. Vernon
OTR Co
CDL
OTR
Souther Illinois
Chicago
Memphis
Nashville
St. Louis
Indianapolis
Southern Illinoisan
N. Illinois Ave
Carbondale
The
Southern Illinois
P.O
Kevin Luebke
Ageni
Aravon
Cail
Anderson Austin
Hwy
Johnston City
Illinois Ave
Vienna
Carterville
Marion
Nathan
Marion Area
P.O. Box
Aveda
Pasta House
University Mall
Mirer
Illinois Avenue
Inlinois Centre Mall
Wit
EOE
Directo
Amy.wells
Thesouthern
Www
SIUC
Japan
Siuc-N
Niigata
Siuc-Ii
Nakajo
Pacific School
Southern Illinois University
C.V
Jared H. Dorn
DeSoto
Illinois Centre Mall
Noisan.com
Nélsus
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