(from my La Pinata Cookbook
            Junior League of McAllen, Texas)

Yield: 6 servings

1 medium head red cabbage
1 medium sweet onion
2 large apples
1 bay leaf
2 whole allspice
1 heaping Tbles bacon fat
2 cloves (heads removed)
1 tsp salt
6 peppercorns
½ cup sugar
1 cup vinegar
1 ½ cups water
2 Tbles cornstarch

Remove outer leaves from cabbage and wash the head. Core cabbage and slice. Peel onion and apples and slice. Toss cabbage, onion and apple together. Add remaining ingredients to cabbage mixture and simmer 1 ½ hours in a covered pan. Thicken slightly with about 2 Tbles cornstarch blended with cold water.

This dish is especially good with wild game of any kind and is excellent reheated.

All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m


                        SUPER BISCUITS
(from my La Pinata cookbook, Junior League of McAllen, Texas)

2 cups flour, sifted yield 16 biscuits
4 tsp baking powder
½ tsp salt
½ tsp cream of tartar
2 tsp sugar
½ cup shortening
2/3 cup milk

Sift first five ingredients; cut in shortening until the mixture resembles coarse meal; add milk all at once, stir only until dough follows fork around bowl. Turn out on lightly floured surface; knead gently ½ minute. Pat or roll out ½-inch thick; cut with biscuit cutter. Bake on ungreased baking sheet at 450 degrees for 10 – 12 minutes.

Super Biscuits recipe above, plus
½ tsp sage
¼ tsp dry mustard
1 ½ tsp caraway seeds
Sift the sage and dry mustard with the dry ingredients. Stir in the caraway seeds with the liquid ingredients. Knead, roll and bake as for Super Biscuits.

              (from Old Farmer's Almanac)

8 ears corn, husked
½ cup vegetable oil
¼ cup apple cider vinegar
1 ½ tsp lemon juice
¼ cup minced fresh parsley
2 tsp sugar
1 tsp sea salt (optional)
1 Tbles chopped fresh basil or ½ tsp dried basil
¼ tsp cayenne pepper
2 large tomatoes, seeded and coarsely chopped
½ cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper

In a pot, boil corn for 5 to 7 minutes, or until tender. Drain and set aside to cool.
In a bowl, whisk together oil, vinegar, parsley, basil, sugar, lemon juice, salt (if using) and cayenne.
Cut cooled corn off cob and add to oil mixture. Add tomatoes, onions, and peppers to corn and oil mixture. Stir to combine. Chill in the refrigerator for several hours or overnight.

Yield: Makes 10 servings. Serve as a side or serve with tortilla chips.

             CORNBREAD SALAD

 "Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread."

1 (16 oz) pkg corn bread mix
10 slices bacon
1 (1 oz) pkg ranch dressing mix
1 ½ cups sour cream
1 ½ cups mayonnaise
2 (15 ox) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 oz) cans whole kernel corn, drained

1. Prepare corn bread according to pkg directions. Cool, crumble, and set aside.
2. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. Whisk together the dressing mix, sour cream, and mayonnaise.
4. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

              CRANBERRY SAUCE
     (from my Williams-Sonoma Thanksgiving &
                      Christmas Cookbook

"A variation on the traditional cranberry sauce, this flavorful blend is excellent with poultry or almost any meat, hot or cold. It can be made a day in advance and refrigerated in a covered container."

½ orange
2 cups (16 fluid) water
1 tart apple such as Granny Smith, pippin or McIntosh
3 cups (12 ounces) fresh cranberries
1 ¼ cups (10 ounces) sugar
½ tsp ground cinnamon
¼ tsp ground cloves
(Makes 3 ½ - 4 cups)

Squeeze the juice from the orange half and set the juice aside. Remove the membrane from the inside of the orange shell and discard. Cut the shell into small dice. Put into a small saucepan with the water, bring to a boil and cook for 10 minutes. Drain and set aside.
Peel and quarter and core the apple, then chop into small pieces. Place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the reserved diced orange peel, the reserved orange juice, the sugar, cinnamon and cloves. Bring to a boil, reduce the heat to a simmer and cover partially. Simmer gently, stirring occasionally, until the sauce has thickened, the apple is tender and the cranberries have burst, 10 - 15 minutes.
Transfer to a bowl and let cool before serving. Or cover and refrigerate; bring to room temperature before serving.