| The girls of the Richardson Woman s Club gave me a preview of the recipesin this wonderful collection. And I was inspired to go to the kitchens at Tolbert son McKinney and try several of them, such as the formula for "avocadomargarita appetizer." You peel the avocados, cut them in half, remove the seed. You douse themgenerously with lime juice and sprinkle a little salt and pepper. Then you fillthe twin cavities with tequila and let it soak for a spell before savoring. The girls have imagination. And many of the recipes, such as the avocadomargarita appetizer, will give your taste buds fresh and pleasant memories. The Richardson Woman s Club comes out stoutly for Texas cooking. Now old time Texas cooking is rated poorly by some newcomers to Dallas,especially the hordes from the eastern reaches of the U.S. They speak as if themany French chefs who have migrated to the big Texas cities arrived just in time. Truth is that French cuisine was introduced in Dallas in 1885 when the LaReunion colonists from France settled on bluffs over the west fork of the Trini-ty River and a few miles west of the village of Dallas. Just for another example, there was so-called continental cooking in the villageof Pampa, near my Grandfather Tolbert s ranch in the Texas Panhandle in theearly 1900 s. (Some of the biggest ranches in the Panhandle were owned byBritish noblemen in the old days but I m glad they didn t force English cookingon us. In fact, they soon became converts to chuck wagon style fare.) |
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