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WELCOME PITTSBURG H.S. CLASS OF 1961
PITTSBURG, TEXAS
HOME OF THE PIRATES

CLASS RECIPES

 

 

 

 

Please join us in celebrating our 50th class reunion by sending us a favorite recipe.

 

 

 

TACO BEAN SOUP
 
Brown 2 lbs. of meat with onion.  Drain fat.  In large soup pot, add:
 
1 can black beans
1 can pinto beans with jalapenos
1 can navy or butter beans (even ranch style beans are fine)
1 can corn or hominy
2 cans Rotel tomatoes
4 oz green chilies
1 package dry ranch dressing
1 package taco seasoning mix
 
Mix all together with the browned meat.  If you like it spicier, you can add another package of taco seasoning mix.  You can substitute 1 can diced tomatoes with 1 can of Rotel instead of 2 cans of Rotel if you think it might be too spicy.  You can use whatever beans your family prefers.  No need to add salt or pepper.  Add enough water to have as thick or thin, as you prefer.  Great served with grated cheese on top.  serve with cornbread or crackers.  Freezes well.

 

TACO SOUP                              

1 lb ground beef - browned & drained       
1 can Cream of Chicken soup
1 can Cream of Celery soup
1 can Cream of Mushroom soup     

1 can of water
1 can Rotel tomatoes (I drain it so the soup will be thicker)
1 can of Veg-all or other brand of mixed veggies                     

Handful of noodles or macaroni
8 oz of Velveeta
Mix all together (except Velveeta) with ground beef and simmer about 15 minutes.
Add Velveeta.
Stir to melt cheese.
Serve with taco chips.

 Butter Pecan Cake
 
Heat oven to 350 degrees
Spray bundt pan with Pam
Sprinkle one-third cup of chopped pecans in bottom of pan
 
Mix the following ingredients:
1 Butter Pecan cake mix(Betty Crocker)
1 can Pecan/coconut icing
Three-fourth cup of oil
1 cup of water
4 eggs
 
Cook at 350 degrees for about an hour or until toothpick comes out clean. 
Use same recipe and use chocolate cake mix instead of butter/pecan if you wish.

AUTUMN GAME HENS by LLoyd 

 
8 CORNISH HENS (ABOUT 1 POUND EACH)
12 LARGE CLOVES OF GARLIC MINCED
4 TBS. DRIED OREGANO
SALT AND PEPPER TO TASTE
1 CUP RED WINE VINEGAR
1/2 CUP OLIVE OIL
1 CUP PITTED PRUNES
1 CUP DRIED APRICOTS
1 CUP CAPERS, PLUS A LITTLE JUICE
8 BAY LEAVES
1 CUP BROWN SUGAR
1 CUP DRY WHITE WINE
4 TBS. CHOPPED ITALIAN PARSLEY
 
Clean hens well under cold water.  Pat dry.
In a large bowl, combine first 11 ingredients.  Cover and refrigerate overnight to marinate.
Preheat oven to 350 degrees.  Arrange game hens in a shallow roasting pan.  Spoon marinade over hens.  Sprinkle evenly with brown sugar and pour wine around them.  Bake 1 to 1-1/4 hrs., basting frequently, until golden brown.  Juice should look clear when thigh is pricked with fork.  Transfer hens, fruit, olives, and capers to a serving platter.  Sprinkle with parsley. 

Send Your Favorite Recipe!

Send Your Favorite Recipe!

 

 

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Help! Please send your updated info and let's party in 2011.

 

 

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