Spindletop Welcomes Two New Board Members: Maria Claudia Borras and Julie Robertson
Spindletop Charities, Inc. is pleased to announce two individuals elected to the Board of Directors in 2020 for a three-year term. Maria Claudia Borras is executive vice president, oilfield services of Baker Hughes, and Julie Robertson, is executive chairman of Noble Corporation. The Spindletop organization looks forward to their expertise in leadership and board governance, […]
Spindletop Spaghetti Sauce with Meat
Spindletop Spaghetti Sauce with Meat 1 lb ground meat 1 cup chopped onions 1 tablespoon chopped garlic 4 cups Italian tomatoes, coarsely chopped (not drained) 1 6-ounce can tomato paste 1 bay leaf 2 teaspoons sugar 1 tablespoon dried oregano, crushed 1 teaspoon dried basil, crushed Freshly ground pepper 1 ½ teaspoon salt Brown ground […]
Spindletop Chocolate Mousse Pie
Spindletop Chocolate Mousse Pie 1 package Keebler fudge cookies ½ stick unsalted butter, melted 1 12-ounce package semisweet chocolate chips 4 egg yolks 2 eggs 3 egg whites 3 cups heavy cream, divided 1 teaspoon vanilla In a food processor, fitted with a steel blade, bend cookies and butter. Press cookie crumb mixture to form […]
Spindletop Chicken and Sausage Gumbo
Spindletop Chicken and Sausage Gumbo Equal parts flour and oil Chicken Salt and pepper Broth from chicken Red Pepper Tabasco sauce 3-4 bay leaves 1 package frozen cut okra, or 2 cups fresh-cut okra 1 foot of sausage, boiled and cut into bite sized slices 1 cup diced celery 1 large bell pepper, diced 1 […]
Spindletop Swiss Stuffed Mushrooms
Swiss Stuffed Mushrooms 2 lbs fresh mushrooms Salt ¼ cup butter 1 cup find dry bread crumbs 1 cup grated Swiss cheese 2 eggs, beaten 2 teaspoons parsley flakes 3 teaspoons crushed dill weed 1 teaspoon grated lemon rind ¼ cup lemon juice Wash mushrooms and drain. Remove stems and reserve caps. Sprinkle inside of […]
From the Spindletop International Cooks Cookbook: Old Fashioned Cranberry Sauce
Old Fashioned Cranberry Sauce INGREDIENTS 2 cups water 2 cups sugar 4 cups cranberries Grated rind of 1 orange DIRECTIONS Cook together the water, sugar and orange rind for 5 minutes. Pick over, wash and add fresh cranberries. Cook just until the berries cease popping, about 5 minutes. Do not stir. Serve cold with Thanksgiving […]
From the Spindletop International Cooks Cookbook: Mom’s Pumpkin Cheesecake
Mom’s Pumpkin Cheesecake INGREDIENTS 1-2 tablespoon butter ¼ cup graham cracker crumbs 4-8 ounce packages cream cheese 1 ½ cups sugar 5 large eggs 1 teaspoon sugar ¼ cup flour ¼ teaspoon salt 1 16-ounce can pumpkin 2 teaspoons pumpkin spice DIRECTIONS Preheat over to 325°. Butter bottom and sides of 9-inch springform pan and […]
From the Spindletop International Cooks Cookbook: Good Ol’ Texan Chili
Good Ol’ Texan Chili INGREDIENTS 3 – 3 ½ lbs. lean venison, elk or beef (coarsely ground) 5 cups water 1 can Pearl or Lone Star beer 2 tablespoons ground cumin 1 tablespoon oregano 2 tablespoons tomato paste 2 medium cloves of garlic, crushed 1 large onion, chopped Salt to taste 6 – 9 red […]
From the Spindletop International Cooks Cookbook: Breakfast Tacos
Breakfast Tacos INGREDIENTS 8 eggs 1 medium sized onion, chopped 2 large potatoes, diced ½ cup shortening or cooking oil 1 dozen flour tortillas (room temperature) Top with salsa of your choice Optional: add sausage (browned), bacon or cheese of your liking DIRECTIONS At medium high heat in a large skillet, brown potatoes and onions […]
From the Spindletop International Cooks Cookbook: Homemade Peach Cobbler
Homemade Peach Cobbler INGREDIENTS ¼ lb melted butter 1 tablespoon baking powder 10 medium fresh peaches (sliced in eighths) 1 cup white flour 1 cup milk 1 cup sugar 1 tablespoon cinnamon DIRECTIONS Combine flour, sugar and baking powder into mixing bowl. Mix dry ingredients with wire whisk. Add 1 cup of milk and mix […]