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Ride ’em Cowboy!

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By Gini Rainey

My dad was quite the jokester.  It seems like he was either pulling off a prank or thinking up one to do.  I remember one time, when I was about 4 or 5, my mom had some of her friends over to play bridge and dad decided it was time to trim my bangs.  So, dad takes the trimmings, glues them to my chest and sends me downstairs to say “hi” to my mom’s friends, who were completely taken by surprise at a little girl with hair on her chest.  Of course, my mom was mortified and promptly hustled me out of the room.  With that in mind, I have often wondered exactly who it was that my dad introduced me to as Hopalong Cassidy when I was around 8 years old.

I was pretty much a tom boy growing up and was madly in love with anything that had to do with cowboys and horses.  My favorite TV shows were Fury, Rin Tin Tin, The Rifleman, The Lone Ranger, and of course, Hopalong Cassidy.  I remember my dad coming home one day, picking me up and the two of us going to the Moorhead Country Club to meet Hopalong Cassidy (whose real name was William Boyd) and his beautiful white stallion, Topper.

If I remember correctly, dad said that Hoppy had moved to Moorhead and was a friend of his.  Now, the internet rabbit hole I have traveled down trying to figure this one out has provided me with only one connection of Hoppie to Moorhead.  Seems there was a disc jockey at a local radio station (KVOX) named Arlyn Lang who used the air name of Hopalong Cassidy for the 25 years he was on the air, beginning in 1984 – the math doesn’t work into this quotient.  So, the question remains: Did I meet the real Hopalong Cassidy that warm day back when I was a kid? Or was it just another one of dad’s pranks?  I guess I’ll never know for sure. Too bad it wasn’t the Lone Ranger, then I could be saying “Just who was that masked man?”

All of that to say, I picked up a really neat cookbook recently, named “The All-American Cowboy Cookbook: Home Cooking on the Range.”  Written by Ken Beck and Jim Clark and published in 1994 by Rutledge Hill Press, this book is filled with over 300 recipes from the “World’s Greatest Cowboys,” and one of them just happens to be, you guessed it, Hopalong Cassidy.  If you are a lover of anything cowboy, you will definitely enjoy this book that is loaded with a ton of trivia and black and white photos.  In fact, it’s so full of fun facts and photos,  you might almost skim past the recipes.

Since nature is reminding us today that winter is not done with us east Texans, it just seems like a Chili kind of day, and this book has several versions of that hearty soup.  Ernest Borgnine, who was in several westerns before he joined “McHale’s Navy,” shared his “Ernie’s Tex Chili.”  In a large pot, brown 3 pounds of ground sirloin or ground round in 1 stick of butter.  Pour off ½ cup liquid from the meat and use it to sauté 3 chopped green bell peppers, 3 chopped onions, and 3 minced garlic cloves in a separate skillet until tender.  Add to the meat mixture and stir in ¼ cup chili powder, 2 tablespoons salt, 1 ½ teaspoon pepper, 3 teaspoons cumin, and ½ tablespoon cayenne pepper.  Add 3 1-pound cans of chopped tomatoes, including liquid.  Simmer covered for 1 hour, remove lid and simmer for at least 30 more minutes.  Topped with chopped onions and grated cheese, this makes great meal for the wild bunch!

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Books

It Ain’t Over Till It’s Over

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By Gini Rainey

Well, it sort of feels like summer is over, what with school starting tomorrow here in Tyler, but some of us are still looking forward to a little summer vacation at the beach in a few weeks.  Our family has spent a great deal of time – and money – over the past 40 years in Fort Walton Beach Florida on Santa Rosa Island.  We like to stay at the El Matador Condominiums, primarilly because they are at the end of the public access to the beach right next to where the 12 mile stretch of U.S. Air Force property begins.  Known for its pristine white beaches and sparkling clear blue water, this is our favorite spot over places like Destin and Navarre which are terribly over-populated and crowded for our taste.  

When we first started go to the beach, we would consume massive quantities of seafood, but over the years I have succumbed to what I refer to as the 4-S disease, caused by a mixture of sun, surf, sand, and seafood.  I think that the first year I realized I had this problem was when we were at The Back Porch in Destin for dinner and our friend, Joe, looked at my chest that was in full-blown hives and said “Doesn’t that hurt?”  Well, duh!  It was then that I made the connection – I’ve always been a little slow on the uptake! 

 So, while I now carefully watch my consumption of seafood (moderation in all things is the key) I still get hungry for an occasional dinner of crab legs or shrimp scampi and “The Bubba Gump Shrimp Co. Cookbook” has some great tasting and easy recipes in between its covers.   

This book, published in 1994 by Oxmoor House, is filled not only shrimp recipes, but also reflections from Forrest Gump of the movie of the same name.  Dedicated to the memory of Benjamin Buford “Bubba” Blue, Forrest’s best friend from his Viet Nam days, Forrest says “Bubba and me were partners for life.”  If you’re not familiar with the movie, perhaps you should view it while cooking up a yummy recipe from the book like Millionaire Stuffed Shrimp, Alabama-Style Shrimp Bake, Bubba’s Beer-Broiled Shrimp, Medal of Honor Shrimp Grill, Grilled Orange Shrimp Salad, Spicy Shrimp Dip (football season is coming up!), Bubba Gump’s Shrimp Cocktail, or Greenbow County Okra Gumbo.   

 My favorite, though, is for the Shrimp Scampi.  By the way, did you know that scampi means shrimp and gumbo means okra, so when you say Shrimp Scampi, you really are saying shrimp shrimp and okra gumbo would be – well, you get the direction I’m heading!  Less I digress even more, the recipe for scampi calls for 2 pounds jumbo fresh shrimp, peeled and deveined.  In a large skillet over medium heat, cook 1 finely chopped onion and 4 minced garlic cloves in 1/2 cup butter, stirring constantly for about 4 minutes. Then add 2 tablespoons lemon juice, ½ teaspoon dried tarragon, 1/2 teaspoon steak sauce, 1/2 teaspoon Worcestershire sauce and ¼ teaspoon hot sauce.  Bring to a boil; add the shrimp and cook, stirring constantly for 3 to 5 minutes or until the shrimp turn pink.  Serve over fettucine (or your choice of pasta) and sprinkle with parmesan cheese and chopped, fresh parsley.  With fresh, warm garlic bread on the side and a nice green salad, you can keep summer around just a little bit longer with this yummy taste of the sea. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Around East Texas

Summer Wraps Up at Tyler Public Library

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Any year-round weekly programs, like story times, will be temporarily suspended during movies week, but will return on Monday Aug. 6. These programs include:

  • Mondays at 10:30 a.m. Léeme Un Cuento, Spanish preschool story time
  • Tuesdays at 10:30 a.m. Panera story time, only Aug. 7 and 14 at Panera Bread on S. Broadway
  • Wednesdays at 9:30 a.m. Lap and Play time for Babies
  • Wednesdays at 10:30 a.m. Toddler Time
  • Thursdays at 10:30 a.m. Read Aloud Crowd for Preschoolers

Maker Space events will continue throughout the coming months on the second and fourth Saturdays of every month.  Upcoming events can be found on the Library’s website under Maker Space.

  • Saturday Aug. 21 2 p.m. Hydraulics 101

For more information on any of these programs, please contact the Library at (903) 593-7323, or find us on the web at TylerLibrary.com. The Library is located at 201 S. College Ave. in Downtown Tyler.


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Books

Wasn’t That Just Yesterday?

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By Gini Rainey

It seems like just yesterday that my daughter Beth came home from middle school and announced that one of her classes was going to put together a booklet of favorite recipes of the students’ families.  Interestingly enough, she just celebrated another year around the sun yesterday, and as her older sister reminded her, she is on the downhill slide to 50!  At least she included a laughing emoji.  

So, there I am, cooking dinner, with her sitting across the bar from me asking where the recipe for what I was making (I think it might have been pepper steak) was so she could copy it down and take it with her to school.  Imagine her dismay when I tapped my head!  I could tell she felt like that was never going to work.  But I told her get a piece of paper and a pencil and we would figure it out together.  She may not even remember that moment in time, but seeing what a good and experimental cook she has become, perhaps what she learned that afternoon stuck with her.  Things like always, always taste what you are cooking, less is better when it comes to salt/pepper, your cupped palm will hold about a teaspoon, rub dry herbs between your palms as you sprinkle them into what you are cooking, and never be afraid to try something new.  

So, believe it or not, this memory was jogged by a cookbook, Top Secret Recipes Unlocked, written by Todd Wilbur and published in 2009 by Plume Books/Penguin Books.  As I was flipping through it, it occurred to me that even though there are some pretty good recipes in it, I found it interesting that it also included recipes for Jimmy Dean® Breakfast Sausage, Kraft® Miracle Whip, Hidden Valley® The Original Ranch® Dressing, Fritos® Hot Bean Dip, and Lipton® Brisk® Iced Tea.  Just reading the Dressing recipe made me hyper-ventilate over the list of ingredients it called for.  I mean, if I‘m going to the store to pick up all of that, why not just grab a packet of the mix? 

But, I will say the recipes included for things like Panera Bread® Broccoli Cheddar Soup, Popeyes® Red Beans & Rice, Boston Market® Butternut Squash, and Carnegie Deli® Classic New York Cheesecake sound pretty darn yummy and the ingredient lists aren’t terribly daunting.  The cool thing about this book, and the others out there that have copycat recipes, is someone took the time to taste – really taste – the original foods and experiment in their kitchen to come up with the end product that is a pretty darn good second to the original.  That’s turning cooking and your kitchen into a food lab – and I’m for that! 

One of the recipes that Beth and I saved for posterity was for my version of Pepper Steak.  First trim about 1 ½ pounds of round steak and slice paper thin (this is easier to do if the meat is slighty frozen) making the strips about 3 inches in length.  Dredge the strips in flour and brown in hot oil in a Dutch oven or a 4 quart pan. Mix 1 ½ teaspoon of garlic powder with 4 tablespoons of corn starch and blend with ½ cup soy sauce (I prefer Kikoman®) and 3 ½ cups water and pour over the beef strips.  Stir until well mixed and beginning to thicken.  Cover and reduce heat. Cut 1 large, white onion and 2 large bell peppers into eighths and add to the beef mixture.  You can also add a small can of drained sliced mushrooms and a small can of sliced water chestnuts.  Continue to simmer until the onions and peppers are cooked, but still a bit crunchy.  Serve over steamed rice.  This is some might good eating and so relatively easy to make, you might want to have the kids help cook it. 

 

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