“The Pedernales County Cookbook” Texas Chili   — Lore Guilmartin

If you can’t buy “chili powder” in the grocery store, that’s not just chili pepper powder, but a blend of spices, mix up some of this chili powder first

2 tsp paprika

4 tsp cumin powder

2 tsp cayenne pepper powder

2 tsp dried oregano

4 tsp garlic powder


1 kg ground beef

3 tbsp oil

2 cups onion, sliced

2 cloves garlic, minced

1 can tomato sauce

3 tbsp chili  powder (recipe above, or store bought)

1 tbsp cumin powder

1 tsp dried oregano

salt and pepper to taste

2 cans pinto beans (if you can’t find them, you can use red kidney beans)

Instructions: Heat a large skillet or pot over medium-high heat. Add the oil, and brown the meat, breaking up large chunks. Add the onions and garlic, and cook for a few minutes. Add the chili powder, cumin, and oregano, and cook for a few minutes. Add the tomato sauce. Lower the heat to low, cover the pot, and cook for 45 minutes. Uncover, add the beans, and cook for 20 minutes longer. Chili can be served with corn chips and grated cheese.  It is also good served over a baked potato, or on a hotdog or a hamburger.  My mother would add some chili to scrambled eggs and call them “Eggs Eureka”, because they looked like something you’d get out of a vacuum cleaner bag.  They look awful, but taste good!


Pie Crust   — Brooke Chornyak

2 cups of flour

pinch of salt

2/3 cup shortening  or lard

1/4 cup butter

Instructions: After you’ve mixed the flour, salt, lard and butter mix it to pea size balls. To make the pie crust all ingredients need to be cold, add the ice cold water to bring it together into a nice solid ball and don’t be afraid to use too much flour Everything should be ready to roll out, sprinkle flour everywhere, you can’t use too much flour. Once you put the pie together beat an egg white and brush it on the whole pie crust. Then add lots of sugar, perhaps 1/2 a cup, the egg white is what makes it crispy. Depending on your oven turn it to 375 until the crust browns 10 minuets or so the turn down to 300 for an hour.

Filling for an Apple Pie

Apples to fill pie plate — Wolf River are the preferred apple due to the consistency of how they cook or self select your favorite

Cinnamon to taste

Nutmeg to taste

2 tbs flour / to soak up the excess water from the apples

10 tiny tiny cubes of crystallized ginger


Pukki Biryani Traditional   — Ralston Pereira

Chicken  – 500-750g – with bones

Kaima Rice –  500-750g – washed and soaked for 25-30 min

Onions – 4 medium size / 300g Finely Sliced

Yogurt (Plain full Cream) – 1/2 Cup / 100g whipped

Tomatoes 3-4 Medium Size / 250g Finely Chopped

Potatoes – 250g peeled and halved

Garlic paste – 1 table spoon / 20g

Ginger Paste 1 table spoon / 20g

Spices – use Sundip Biryani Masala Pack, Red chili Powder, Coriander, Turmeric, Aniseed,

Ginger, Garlic, Cumin Seed, Dill Seed, Small Cardamom, Large Cardamom, Clove,

Black Pepper, Bay Leaves, Cinnamon

Fresh coriander leaves – 1 cup chopped

Fresh mint leaves – 1 cup chopped

Fresh Green Chilies – 10 Cut in Slant

Oil/ Ghee  1-1 /2 Cups / 175-250g


1. Heat oil/ghee in a pan and fry onions until golden brown

2. Add ginger paste, garlic paste, tomatoes and fry for 5 minutes

3. Add chicken, the spices, yogurt, coriander and mint leaves and fry for 10 minutes. Add the tapioca and cook on low

4. Flame until meat is tender. When meat is cooked there should be about 1 cup of gravy left. If there is more gravy then

5. Increases the heat and if there is less gravy then add some water. Spread the cooked rice on bottom of the pan and

6. Then layer-cooked meat over rice. Cover and cook rice on low heat until rice is tender.

7. Mix well before serving

Good side dishes that go well with the Biryani: Yogurt Rita, Papa Dams, Mango Red-Hot Pickle

Medicinal benefits of the ingredients used in the dish 

Tomatoes – A diet rich in tomato-based products may help reduce the risk of pancreatic cancer

Cilantro – is most often cited as being effective for toxic metal cleansing and rightfully so; this herb is

a powerful, natural cleansing agent. The chemical compounds in cilantro bind to toxic metals and loosen them

from the tissue.

Onions – contain 25 active compounds that appear to inhibit the growth of cancerous cells.

Mint – eliminate toxins from the body and when included in the diet on a regular basis, eliminate bacteria

and fungus from the body.

Tapioca – is used to treat various health conditions like rheumatoid arthritis, stress, anxiety, diabetes,

colon cancer, irritable bowel syndrome, cardiovascular disease, and nervous system disorders.


Dutch Baby    — Matt Spahr

8 eggs

2 cups milk

2 cups sifted all-purpose flour

4 pinches salt

1 tsp lemon juice

1/2 cup butter

1/2 cup confectioners’ sugar for dusting


1. Preheat oven to 475 degrees F (245 degrees C)

2. In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour and salt.

3. Reduce oven heat to 425 degrees F (220 degrees C) Melt butter in a cast iron skillet.

4. Pour all the batter in the skillet and place skillet to oven.

5. Bake until puffed and lightly browned, about 12 minutes.

6. Remove promptly and sprinkle with lemon juice and powdered sugar.


Tinola Recipe     — Isabella Call

Chicken, chopped to serving sizes

Papaya, peeled and sliced to serving sizes


Garlic, minced

Shallots, thinly sliced

Ginger, crushed and sliced

Long green pepper (substitute to chili pepper leaves)

Rice wash, second washing of rice


Pepper, crushed

Chicken broth cube

Scallion, sliced to 2 in long

Instructions: As I mentioned, I decided to use the traditional cooking method, so after I have prepped the ingredients, I have heated the oil in a saucepan over medium flame. Once hot I have put in the garlic and sautéed it for a minute until soft. I then added the ginger. Once fragrant, I added the shallots and sautéed them together until the shallots are soft and translucent. I have then added the chicken, sautéed for about 5 minutes and left it for another 5 minutes on low flame. Once the chicken started to brown and about halfway cooked, I added the papaya and the chicken broth cube. Adjusted the heat to medium flame and left it to cook for 5-8 minutes and then I added the rice wash which will serve as the broth for the dish. I adjusted the flame to high to bring it to boil, which took about another 10-15 minutes. After which I adjusted back the flame to medium-low heat to simmer. I have also added the long green pepper at this time. I cooked it for another 5 minutes and turned of the heat, at which point I have added the scallion. The residual heat from the broth will cook the scallions in just a minute or 2. As a variation to the dish, the vegetables will be replaced with rice and egg. The method will also vary a little but, what I would like to point out is that although there is a very minimal variation in the recipe, it would not be very obvious that these two dishes are very similar.

Again I started with prepping the ingredients the chicken and only the vegetables needed for sautéing. This time, I have dry-rubbed the chicken with turmeric. The reason is to give the dish a very mild yellow color (I’m not sure why it had to be yellow, but that’s just how it is. I still actually don’t know how they make it yellow in the Philippines, but the turmeric is just my own touch. So basically the heirloom lineage for our family, I guess will start from me). Just like the first dish, I had sautéed the vegetable chicken and chicken broth together. Then I added the rice sautéed it for about 5-8 minutes and then added the rice wash. I then continued stirring until the rice is cooked. This part is a little bit tedious and somewhat tiring since  I really had to stir the chicken and rice until the rice is cooked. For the very small amount of ingredients I have, it took me 30 minutes on this part. Maybe because I made the mistake of using Biryani rice. I am not very familiar with Biryani rice since we don’t use this in the Philippines. Jasmine rice would be more appropriate for this dish. The Biryani had also given the dish a very different smell so it was really a wrong move on my part. Although I’m still glad that the taste did not really deviate from the original recipe, but the texture of the dish is really different. The Biryani did not have that much starch in it I guess to really turn the dish moist. When the rice is starting to cook, I had then cooked the egg in a different pan. Once cooked, I added the peeled hard boiled egg into the dish. I have also prepared garnishes just like how we normally served the dish in the Philippines. This includes chopped scallions, shallots, and chili pepper, sliced lemon and roasted minced garlic. Usually the lemon juice will be mixed with soy sauce and chili pepper and poured over a bowl of this Lugaw.

In this two dishes it could show that basically both are chicken and rice dishes. The only difference is that the Tinola serves as a viand for rice, unlike the Lugaw where the rice is already incorporated in the cooking process. Both this dishes exhibit the strong garlic-onion-ginger taste in them.


Minnesota Salsa   — Jesse Ulmer


28 ounces of whole tomatoes (2 – 14 ounce cans)

3/4 tsp salt

1/4 tsp cayenne pepper

3/4 tsp cumin

1/4 chopped onion

A dash of garlic salt

1/4 tsp tabasco hot sauce

A bit of chopped cilantro

Instructions: Blend briefly



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