Table Of Content

Qite^e/titage Cookbook Compiled to honor the people of West past and present during the 1986 Texas Sesquicentennial 1836 1986 150 Years of Texas Independence and Progress as a State Cookbook Committee Rosemary Banik Paulette Kudelka Clara Carter Dora Kruse Kathy Doherty Dorothy Marchak Joyce Dulock Nina McMahan Lilyan Dvoracek Georgia Montgomery Marvin Fickling Martha Shaw Lillian Fojt Mary Shebesta Nita Gerik Angeline Sykora Marge Haberl Bettye Tucker Emily Horsak Mona Zahirniak Martha Hosek r*\ Mary Dvoracek, chairman A. W. Marchak, typist Paulette Kudelka, cover designer Jaunice York, Illustrator (The Contented Bird Arts and Crafts) West, Texas 2 Whether they saw the Statue of Liberty in New York Harbor when they arrived, or if their first view of this' country was at the Port of Galveston or at some other point, immigrants brought to this state and this country an appreciation for good food. Today this varied heritage is reflected in the dishes prepared in the homes of residents of this city and others who claim a West heritage. But changing times and technology have also had their effect on West cooks. As more women have assumed the dual roles of homemaker and career ^ woman, they have taken advantage of modern products and appliances to help them prepare nutritious and appetizing foods for their families in a limited amount of time. Therefore, while this cookbook contains many traditional recipes, some rather time-consuming in their method of preparation, it also includes recipes which enable the modern cook to prepare delicious foods in a relatively short time. 3 Members of the West Committee for the Texas Sesquicentennial Celebration A. W. Marchak, chairman Mary Dvoracek, vice chairman Nita Gerik, secretary A. J. Muska, treasurer W. O. Montgomery, historian Kathy Doherty Richard C. Griffin Milton C. Morgan Tommy Muska Sue Pescaia Danny Urbanovsky Published by: Cechoslovak Publishing Co. West, Texas Table of Contents Appetizers and Spreads 9 Pickles and Relishes 33 Soups 49 Beverages 61 Breakfast Dishes 67 Breads 75 Meats and Main Dishes 93 Vegetables and Other Side Dishes 173 _ Salads 215 Pastries 263 Desserts 307 Pics 325 Cookies and Bars 359 Cakes and Frostings 405 Candies 489 5 Illustrations r*\ 1. "Time Was" (Katy Depot) 7 2. Main Street I 31 3. Memories in West (Former Catholic Church) 47 4. Main Street II 59 5. Yesterdays in West (The Interurban) 65 6. Main Street III 73 7. Main Street IV 91 8. Main Street V (The Best Theatre) 171 9. Main Street VI 213 A 10. Little White Church (First Presbyterian Church, now First United Church) 261 11. Oak Street I 305 12. Yellow House on the Corner 323 13. Oak Street II 357 14. Three Generations (Lichnovsky's Grocery) 403 15. Oak Street III 487 16. Pine Street I 501 17. Pine Street II 512 6 o r> Appetizers & Spreads ARMADILLO EGGS 1 lb. Monterrey Jack Cheese 15 mediumsmall jalapeno (grated) peppers (canned 2 lb. bulk hot Jimmy Dean's variety) or Owen's sausage 2 beaten eggs li cups Buttermilk biscuit 1 pkg. Shake N Bake mix for pork Mix tog|ether lb, of Monterrey Jack cheese, grated, and z bulk hot sausage. When thoroughly mixed, add if cups buttermilk biscuit mix, divided into equal parts of 3. Add each part separately, until the mixture becomes a very stiff dough. Knead the dough several times and set aside. Slit and seed about 15 medium to small jalapeno peppers and stuff each with a piece of Monterrey Jack cheese and pinch the pepper closed around the cheese. Now pinch off some of the sausage mixture and pat into a flat pancake about £ inch thick. Place the cheese stuffed pepper in the middle of the pancake and wrap the pancake completely around and seal together. Hold the doughcovered pepper in both hands and roll gently to form into an egg shape. Roll each "egg" in Shake N Bake mixture for pork until covered, then in beaten eggs and again in Shake N Bake. Eggs may now be frozen or baked. To bake, place in slow oven about 300 to 325 degrees for 20 to 25 minutes. If the cheese begins to bubble out, remove from oven. The "eggs" will seem soft to the touch, but upon cooling, crust nicely. Best served warm. Recipe makes 15 pieces. Beverly Wright 9 CHEESE BALL 2 (8oz.) pkg. cream cheese 1 small can crushed pineapple (drained) £ cup green pepper (chopped) 2 tbsps. chopped onion 1 tbsp. seasoning salt f cup mashed pimiento if cups chopped pecans Mix all together. Shape into a ball and refri gerate. Eat with chips, Fritos or crackers. Lois Paul ALMOND BACON CHEESE SPREAD f cup roasted almonds 2 strips bacon, fried crisp and crumbled 1 cup grated American cheese 1 tbsp. chopped green onion f cup mayonnaise tsp. salt Blend all ingredients and roll in fresh chopped parsley. Serve with crackers. Lillian Foit 10