HOWDY FRIENDS….from Mexican Food & Gifts To Go!
www.texmextogo.com 
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We're gearing up for the holiday season here in Houston even though it is still in the mid 80's! But we're being warned of a twenty degree drop this week! This kindles up thoughts (in my mind) of feel good foods, stews, soups, and complete meals stirred up in one pot. More about this as you scroll down.
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2007 Texas pecan crop is in!
This year for the natural pecans, we decided on the Texas pecan named the "desirables", a close sister to the Chockaws, a quite large size pecan, meatier and fresh off the trees!

And just in case your gift list simply keeps growing, or you simply cannot make up your mind, why not take a look at our new pecan trio of gift tins – no dilemma now!
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For those of you addicted to the honey coated pecans and the chocolate-amaretto pecans (as we are!) we will always keep making these for all to enjoy!
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Story goes….that the Dutch oven was the chuck wagon cook's only cooking utensil on the cattle drive. He used it for frying, broiling, baking, boiling and even to store food items. Always made of cast iron, very deep and standing on three legs so as to place a bed of wood or coals underneath it, creating an instant stove! He also used it as a stool and a pillow!

RECIPES
Let's get your Dutch oven fired up and some warm and cozy recipes to serve to family & friends!

Texas Cowboy Stew
1 pound beef, cut up in bite-size cubes
(use stew beef, chuck beef, chicken or venison)
1 large onion, chopped
1- 16oz can kernel corn, drained
1- 16oz can Ranch style beans, drained
1- 16oz jar Tejano salsa (mild or medium)
1 pound grated Cheddar cheese

Directions: brown the beef, chicken or venison along with the chopped onion; drain any excess fat. Add the corn, beans, and salsa. Simmer (covered) until stew begins to thicken; add the cheese. Serve over cornbread, Tostitos chips or flour tortillas. You can easily double this recipe, just keeps getting better every day! You can also freeze individual portions.

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What-The- Heck Pot Stew
2lbs lean ground beef (chicken, turkey or venison may be substituted)
1 large onion, chopped
2- 10oz cans tomatoes with chiles
2- 15oz cans Ranch style beans, drained
1 tsp Cowboy Trail Dust
1 pound block of American cheese, cubed
1 cup light cream or Half & Half cream
1 large bag tortilla chips

Directions: brown the beef or chicken, drain off fat. Add the chopped onion and cook for 5 minutes; continue by adding tomatoes, beans and cowboy trail dust and simmer for 15 minutes. Now add cheese and cream and simmer another 5 minutes.

Serve: drop tortilla chips (roughly crumpled) into the bottom of individual clay bowls and spoon some of the What-The-Heck concoction over the chips. Add a dollop of sour cream. You can also present this dish as a dip, served on a warming platter with round tortilla chips on the side for scooping!

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Texas Size Party Stew
10lbs lean stew meat, cut in bite-size cubes
1 cup Mazola oil
2 tsp paprika
2 tsp garlic powder
3 cans beef bouillon soup
6 bay leaves
2 tsp mustard seed
1 tbsp crushed oregano
3 cans tomato soup
2 tsp parsley
2lbs fresh carrots, peeled and cubed
5lbs onions, peeled & cut in quarters
2 bunches celery, chopped
4 green bell peppers, chopped
8lbs potatoes, cubed

Directions: get the largest Dutch oven out of the cupboard! If you have an electric roaster - use it!
Brown the meat in oil, season with salt & pepper, paprika and garlic powder (use only as much oil as needed to brown the meat). After searing is completed, add beef bouillon, bay leaves, mustard seed and oregano. Cook on medium until meat is tender (not falling apart). Add tomato soup and bring to a boil; now add carrots and onions and cook for 30 minutes. Add celery, green peppers and parsley. Freely add hot water during cooking process to keep up the consistency. Now add potatoes, cover and slow cook until all vegetables are done.

Serve: the party stew will serve 25 generously. Place bowls of grated cheddar cheese, your favorite white melting cheese, sour cream, toast points, tortilla chips and crusty bread. That's about all you'll need for poker night or when the family gathers around for a special evening…you won't run out!

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Texas Pecan Cream Cheese Cookies
Graciously provided by my sister Marie-Line.
1/2 pound unsalted butter
1- 8oz Philly cream cheese, room temperature
2 cups granulated sugar
2 cups all purpose flour
2 tsp. Mexican vanilla (optional: use extract)
1/2 cup crushed Texas pecans (click here)

Directions: Preheat oven to 350 degrees. In a mixing bowl, cream the butter and cream cheese together. Blend in the sugar, flour and vanilla, mixing well after each addition. Stir in pecans. Drop by half-teaspoons on cookie sheets lined with parchment paper or aluminum foil. Bake 12 to 15 minutes or until the edges begin to brown.
Remove from oven as these cookies burn easily. Cool on racks.
Yield: 8 dozen.

Do we like to cook? Come on over a stay a while viewing our recipes:
http://www.texmextogo.com/Recipes.htm 
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Are you an early holiday shopper? Why not cruise the internet in our gift section…you might find that impossible-to-buy-for family member.
Take a look: http://www.texmextogo.com/store/PPF/Category_ID/4/products.asp 

Seems like everyone’s into cooking these days; why not help in the learning process with our hard-to-find line of cookware.
Take a look: http://www.texmextogo.com/store/PPF/Category_ID/2/products.asp 
All you'll have to do, come December, is remember where you hid them!
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We hope you’ve enjoyed our November recipes & products…we’ll be back in a few weeks…meantime, if you have friends or family you suspect might enjoy receiving our newsletter, by all means pass it on!

Thank you for all the notes and emails!

We’ll be back…

Chef Annie
chef@texmextogo.com