Spindletop Emerging Leader Spotlight: Billy Arnold IV

Spindletop is proud to highlight Spindletop Emerging Leader Steering Committee member, Billy Arnold IV of NOV. Billy is a dedicated volunteer who is passionate and steadfastly committed to the mission of Spindletop Charities. Please take a moment to read about Billy’s experience with Spindletop!⁠ How Billy Began His Journey with Spindletop⁠ “My first exposure to […]

From the Spindletop Cooks Cookbook: Spindletop Marinated Pork Loin

Spindletop Marinated Pork Roast Ingredients For Pork Loin ½ cup soy sauce ½ cup dry sherry 2 cloves garlic, minced 2 teaspoons Dijon mustard 1 teaspoon ground ginger 1 teaspoon dried thyme, crushed 4- to 6-lb pork loin roast (boned, rolled and tied)  For Currant Sauce 1 10-oz. jar currant jelly 1 tablespoon soy sauce […]

A Message from Spindletop Board Member David Williams

Long-Time Board Member David Williams Shares His Experience & Passion for Spindletop  “I first heard about the Spindletop Golf Tournament in the early 80’s, but I wasn’t able to play until the early 90’s, after we moved back from New Orleans. It was played at Old Orchard in those days and was considered to be […]

From the Spindletop Cooks Cookbook: Spindletop Cinnamon Rolls

Spindletop Cinnamon Rolls Ingredients Rolls 2 tablespoons sugar 1 teaspoon salt 1 cup lukewarm milk 2 packages Fleishman’s dry yeast, dissolved in ½ cup lukewarm water 1 egg 5-6 cups flour butter brown sugar cinnamon 1/3 Wesson oil Icing ½ cup butter 3 cups powdered sugar 1-2 teaspoons vanilla 1 ½ tablespoons milk Instructions To […]

From Spindletop Cooks Cookbook: Spindletop Lasagna

Spindletop Lasagna 3 lbs ground round steak 1 teaspoon salt 1 envelope Lawry’s spaghetti sauce mix 2 1-lb cans of tomatoes 1 15-oz. can tomato sauce 1/2 teaspoon basil 2 containers ricotta cheese Grated parmesan cheese 1 package lasagna pasta 2 packages grated mozzarella cheese In Dutch oven, or large sauce pan, brown meat in […]

From Spindletop Cooks Cookbook: Spindletop Spinach Dip

Spindletop Spinach Dip 1 cup sour cream 1 cup mayonnaise ½  teaspoon dill weed 1 tablespoon lemon juice 1 package frozen, chopped spinach (thaw and drain excess water) ¾ teaspoon beau monde seasoning ¾ teaspoon salt 1 tablespoon sugar ½ cup fresh chopped parsley ¼ cup chopped green onions and tops Combine all ingredients and chill […]

From Spindletop Cooks Cookbook: Spindletop Banana Cream Pie

Spindletop Banana Cream Pie 3-4 bananas 1 box instant vanilla pudding mix 1 cup sour cream 1 cup milk 1 cup whipping cream 2 teaspoons vanilla 1 baked pie shell Place 2 sliced bananas on bottom of baked and cooled pie shell. Mix pudding, sour cream and milk in mixing bowl and beat with mixer […]

From Spindletop Cooks Cook Book: Spindletop Stuffed Bell Peppers

Spindletop Stuffed Bell Peppers 6 medium bell peppers 1 pound ground beef ½ cup cooked rice 1 ½ small boxes raisins 1 cup seasoned breadcrumbs ¼ cup chopped onion 1/3 cup chopped pecans 1 can stewed tomatoes To taste: oregano, thyme, salt and pepper Brown meat and onions in saucepan; add tomatoes (chopped), rice, breadcrumbs, […]

From Spindletop Cooks Cook Book: Spindletop Beef Stew

Spindletop Beef Stew 2 lbs stew meat 3 tablespoons oil Flour 1 teaspoon salt 3 tablespoons mustard 1 large onion, diced 1 package frozen green peas, cooked 8 sliced raw carrots 3 large potatoes cubed 3 cups tomato juice Sprinkle meat with flour and salt; brown in oil in Dutch oven. Add tomato juice, carrots, […]

From Spindletop Cooks Cookbook: Spindletop Beef Stroganoff

Spindletop Beef Stroganoff 4 tablespoons butter 1 medium onion, chopped 1 4-ounce can mushroom slices, drained 1 ½ pounds round steak, cut into bite-size strips 1 tablespoon mustard 1 cup water 2 tablespoons brown sugar 2 teaspoons Worcestershire salt and pepper to taste cooked rice or noodles sherry 1 can beef consommé 2 tablespoons flour […]