Day 10: The Beginning of Ranch Recipes

This photo was taken of my parents in 1950 in Tecalitlan, Mexico.
My mother was 19 and my father was 25.  When they were first married, they moved there because my father had taken a job as a cattle inspector for the USDA. 

Every week on horseback, along with Malachias his assistant, he rode up into the mountains of Mexico to inspect ranch owners’ cattle and to vaccinate them.
 
My mother stayed at the hotel while he was away and she learned to speak Spanish and how to play Canasta. They returned to Texas a year later in time for my birth.

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These recipes are what I like to call

Ranch Recipes.
They are all from my mother’s collection ,

and they are reminiscent of

my memories of my parents and their

entertaining of friends and family,

all on a

ranch

in deep South Texas.

Ssshhhhhh……..

This first one is a

secret.

Although you may have had versions of this,

this worn recipe was my mother’s

and is my gift to you.

 To set the stage and the menu I remember,

you need to imagine

Ray Price, Jim Reeves, or Ray Charles playing on the stereo,

friends laughing and visiting out on the patio,

delicious thick steaks being grilled,

one of my Mother’s wonderful salads or vegetable dishes,

hot bread slathered in butter,

and

Jalapeno Cheese Rice.

print recipe

Jalapeno Cheese Rice

by Laura October-9-2014

this worn recipe was my mother’s and is my gift to you.

Ingredients

• 1 large chopped onion
• 1/2 cup cooking oil
• 2 cups rice
• 1 can beef broth
• 2 cans water
• 1/2 pound velveeta cheese
• 1 stick butter
• 3 seeded & chopped jalapeno

Instructions

Cook rice and onion in oil in a skillet until the onion is translucent and the rice is light tan.Heat and add the following to the rice mixture: the beef broth, water, then add the velveeta cheese, salt 8 pepper, butter, and chopped jalapenos. Cover the mixture after a light stirring and simmer for 39 minutes.

Details

Prep time: Cook time: Total time: Yield:

Enjoy! 

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