Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison

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Notes about Recipes in this book

  • Good-'n'-gooey peach cobbler

    • Aggie92 on September 23, 2013

      I made a peach crisp over the weekend and only used the filling part of this recipe. My peaches were slightly overripe and very sweet so I cut the sugar back to 2 tablespoons. The spices and vanilla extract are used in small quantities and give the peaches an out of this world flavor. None of them stand out and no one was able to guess what I used, but they elevated a plain peach filling to new heights. Delicious!

  • Chicken spaghetti

    • jenmacgregor18 on August 21, 2015

      This was pretty good. It was different; not just spaghetti with chicken in it. I used bottled chili sauce. I'm sure this would be much better with the home made sauce. Because mine was a bit salty, I added some cream to compensate. Be sure to use unsalted butter, as bottled chili sauce has a ton of sodium. I omitted green olives & added 1/2 c of sofrito (white onion, garlic, Anaheim peppers, red & green bell peppers & cilantro).

  • The Driskill's 1886 Room chocolate sheet cake

    • foolcontrol on February 03, 2018

      This recipe is the real Texas Sheet Cake. Really good.

  • Marinated rice, black-eyed peas, and corn salad

    • LittleTex on October 07, 2020

      Tasty - I actually liked it better when freshly made and still warm.

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  • ISBN 10 1299894690
  • ISBN 13 9781299894693
  • Published Sep 26 2013
  • Format eBook
  • Page Count 592
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press

Publishers Text

With 400 recipes and ample wit, the Jamisons celebrate the bounty of Texas cooking, covering Tex-Mex, championship chili, real barbecue, seafood dishes, farm-fresh salads and vegetables, Spoonbread and Buttermilk Pie, and Picante Pot Roast and Fajitas Borrachas. A treasury of down-home American cooking.

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