Pedernales River Chili

I found this recipe in an old cookbook. It was submitted by Lady Bird Johnson, former First Lady and wife of President Lyndon B. Johnson. In case you haven’t read about her, Lady Bird was a most interesting person. She was the first, First Lady to become a millionaire in her own right, but her biggest claim to fame was the beautification of our Nation’s highways, ridding them of billboards and planting Texas wildflowers along the way. Don’t know if this will win any chili cookoff contests, but it is quick to prepare and mighty tasty.

Pedernales River Chili

Ingredients

• 4 lbs chili meat

• 1 onion, large, chopped

• 2 cloves garlic, chopped

• 1 tsp oregano, ground

• 1 tsp comino seed

• 2 tbsp chili powder

• 2 cans Ro-tel tomatoes

• Salt to taste

• 2 c hot water

Directions

Put chili meat, onions, and garlic in large heavy boiler or skillet. Sear until light colored. Add oregano, comino, chili powder, tomatoes and hot water. Bring to a boil, lower heat and simmer about 1 hour. Skim away fat as it cooks off.

Eric'sWeb

Indian Tacos - a weekend recipe

My good friend and fellow University of Arkansas student Mike Howard and I visited Oklahoma City during the fall of 1973, looking for a job. The State Fair was in full swing and it was the first time I ate an Indian Taco. It wasn’t my last.

There are three things you must always eat when visiting the Oklahoma State Fair at Oklahoma City – tamales from the Little Axe Church, State Fair cinnamon rolls, and an Indian Taco. All three qualify as Oklahoma comfort food. Here is my version of Oklahoma’s famous Indian Taco.

Fry Bread
· 2 cups flour
· 4 teaspoons baking powder
· 1 tablespoon sugar
· ½ teaspoon salt
· 1 cup milk, warm

Directions

Combine flour, baking powder, sugar and salt. Add warm milk slowly and mix into soft dough. Roll out dough with a rolling pin, about ½ inch thick, and then cut into pieces slightly smaller than a large cast iron skillet. Fry in hot oil, flipping once, until golden brown. Drain on a paper towel.

Indian Taco Filling

· 1 lb. ground beef
· Salt and pepper to taste
· ½ tablespoon cayenne pepper
· ½ tablespoon cumin, ground
· ½ tablespoon paprika
· 1 medium tomato, diced
· 1 cup lettuce, shredded
· ¼ cup ripe olives, sliced
· 4 ounces, shredded Monterey and cheddar cheese, divided
· ¼ cup sour cream
· Salsa, your favorite

Directions

In a heavy pot with a tight cover, crumble and brown ground beef with salt and pepper. Drain and add mixture of cayenne, cumin and paprika. Heat and set aside. Layer fry bread with beef, tomato, lettuce, olives, cheese, sour cream and salsa. Enjoy.

Eric'sWeb