The girls of the Richardson Woman s Club gave me a preview of the recipes
in this wonderful collection. And I was inspired to go to the kitchens at Tolbert s
on McKinney and try several of them, such as the formula for "avocado
margarita appetizer."
You peel the avocados, cut them in half, remove the seed. You douse them
generously with lime juice and sprinkle a little salt and pepper. Then you fill
the 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 avocado
margarita 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 the
many 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 La
Reunion 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 village
of Pampa, near my Grandfather Tolbert s ranch in the Texas Panhandle in the
early 1900 s. (Some of the biggest ranches in the Panhandle were owned by
British noblemen in the old days but I m glad they didn t force English cooking
on us. In fact, they soon became converts to chuck wagon style fare.)
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