Table Of ContentQite^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
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Illustrations
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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
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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
