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Enjoy these recipes from the Wichita Falls Arts & Culture community!

Want to submit a dish? Email info@wichitafallsarts.org

Wichita Falls Alliance for Arts and Culture: Margie’s Creole Comfort Food

Chop and put aside in a bowl:

  • Green onions (three or four stems)
  • Green bell pepper (one-half)
  • Yellow onion (one-half)
  • Celery – Three or four stalks (if you have any)
  • As much chopped garlic as you like
  • Beef sausage – slice into round pieces – about two cups and set aside – (don’t worry any smoked sausage will do; if you don’t have beef, chicken sausage works or, chop the meat off the bones of leftover baked chicken, and toss it in the pan)
  • Shrimp – (this makes it particularly Creole and those of us from Louisiana always have shrimp in the freezer – but if you don’t have any – no problem – just get a bag next time you get to the store!)
  • One cup rice – cooked and cooled. (Brown rice – or whatever rice you have in your pantry)
  • Half can of tomato paste – 0r tomato sauce if you have that. If you only have a couple of fresh tomatoes, chop them into little pieces and call it a day! Just don’t use ketchup!
  • Add warm water to keep the mixture moist – not too much! Salt, pepper, or use hot sauce to taste!

Here are the simple steps to making this yummy one-pan dish.

  1. Gently sauté all the chopped veggies in a large skillet with enough olive oil to coat the veggies. Just a few minutes so they send a wonderful smell all over the house – don’t over-cook them;
  2. Toss in sausage and/or chicken, stir constantly so that the meat is covered by the veggies; add shrimp and continue to cook over low heat; (don’t get clever and add any other veggies, people – not good!
  3. Add about 2 teaspoons of tomato paste and add enough water to make a little sauce. (You can use mild Rotel Tomatoes, fresh tomatoes or tomato sauce, adding just enough to color the mixture a bit);
  4.  Add cooked and cooled rice to the mixture, stirring gently. Salt and pepper to taste. (I add cool rice and never cover the pan ‘cause you do not want sticky rice!
  5. Oven-toast any bread you have with lots of butter and eat. Served with a cold Corona beer is optional.

Great as a side dish, with a green salad or just a bowl of goodness all by itself. -Margie


Museum of North Texas History: Madeleine’s Beer Bread

  • 1 can of beer ( I used Shiner and I recommend a darker beer)
  • 2 cups of self-rising flour (I didn’t have self-rising flour so I added 1.5 teaspoons of baking powder)
  • 2 tablespoons of sugar

Mix well. Put in a greased pan. Bake at 375 for 45-60 minutes. Bake time depends on mix-ins. I have found mine is usually done in 50-55 minutes

**You can substitute lemon-lime soda or sparkling water for the beer.

 Add any mix-ins you want! I have added herbs, cheese, and garlic. – Madeleine


Artist Daniel Juarez: Sweet Potato and Cinnamon Bread

Makes 1 loaf or 12 muffins

  • 3⁄4 cup  butter, softened
  • 2 1⁄4 cups  2 Firmly packed Brown Sugar
  • 1 1⁄2 cups  Sweet potato Puree
  • 2   Eggs
  • 2 1⁄2 cups Flour
  • 3⁄4 tsp  Salt
  • 3⁄4 tsp  Ground Nutmeg
  • 3⁄4 tsp  Ground Ginger
  • 1 1⁄2 tsp  Baking soda
  • 1 tbsp  Ground Cinnamon
  • 1 1⁄2  Dashes ground cloves
  • 1⁄2 cup  Water

1. Scrub 1 medium-large sweet potato, cut into 2-inch-long pieces, place in a small saucepan, and cover with water. Can use canned sweet potatoes, also.

2. Cook about 25 minutes before pureeing in a food processor. Remove puree.

3. Preheat oven to 375 degrees.

4. Butter and flour pan or line with muffin papers

5. With an electric mixer, cream the butter and sugar until light and fluffy; stir in sweet potato puree and egg.

6. Sift together flour, salt, nutmeg, ginger, baking soda, cinnamon and cloves. Stir half of the dry ingredients into creamed mixture; stir in water, then remaining dry ingredients.

7. Bake until dry on top and a skewer inserted in center comes out clean. Serve warm

8. Can make either bread loaves or muffins with this recipe. Muffins take around 15 minutes to bake, bread will take 35 minutes, depending on the oven and pan size.


The Wichita Falls Alliance for Arts and Culture: Ann’s World Famous Margaritas

  • Tequila
  • 1 cup(ish) Orange Juice
  • 1 cup (ish) Light Beer
  • Ice
  • 1 can Limeade Concentrate
  • Limeade or Lemonade
  • Blender
  • Optional: Your favorite fruit (frozen is acceptable)

Put your OJ, beer, tequila and frozen concentrate in a blender. Notice, I did not specify how much Tequila. That one’s up to you. Top with ice and limeade or lemonade. Blend. Share with friends. To make it on the rocks, eliminate concentrate and stir ingredients together. Fewer calories, but less delicious.

Don’t blame me for any terrible decisions you make. – Ann


Artist Chip Kouri: Melt-In-Your-Mouth Shortbread Cookies

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups all-purpose flour
  • 1 tsp vanilla extract* (*any flavor extract may be substituted)
Preheat the oven to 375 degrees F.
Whip butter with an electric mixer until light and fluffy
Stir in powdered sugar, cornstarch, and flour; beat on low for 1 minute
Stir in Vanilla extract
Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet
Bake in preheated oven for 12-15 minutes. Make sure edges only get slightly browned and tops should not brown at all.  Cool on wire racks. You can dust with powdered sugar, drizzle with a simple powdered sugar glaze, drizzle with melted chocolate or serve plain.
 Makes 24 cookies.

The Wichita Falls Alliance for Arts and Culture: AmbeR’s Easy Artichoke Salad

  • 2 jars large stuffed green olives (I prefer  blue cheese stuffed olives, but jalapeno or garlic work beautifully as well)
  • 2 jars quartered. marinated artichoke hearts
  • 3 cups cherry tomatoes, halved
  • 12 mozzarella cheese sticks
  • 1/4 cup mint chutney
Instructions:
  • drain the olives, slice them in thirds and toss them into a large bowl.
  • add the halved tomatoes
  • drain the artichoke hearts and cut them in half (making them 1/8ths). Add to the bowl
  • slice all the mozzarella sticks into 1/2 inch wheels and add them to the bowl.
  • Add the mint chutney and toss all ingredients.
Can be served hot or cold. Store in the refrigerator.

Wichita Falls Ballet Theatre: Mischic’s Sourdough Pancakes (source)

  • 2 cups Sourdough Starter, fed
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • coconut oil for frying
  1.  To ensure the cakes don’t stick, you will need to follow two rules:
  2. Preheat the skillet before letting the batter hit it.
  3. Only flip the pancake one time.
  4. Mix the starter, eggs, coconut oil, honey and salt in a glass bowl. Add the baking soda last, and watch the starter foam up.
  5. Preheat a tablespoon of coconut oil in a skillet.
  6. After it is hot enough o produce a sizzle, pour a ladle full of batter right onto the hot oil. At this point, turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that “flip only one time” rule.
  7. After the top is nice and bubbly, give it a little flip.
  8. Allow it to cook another 30 seconds on the other side.

Riverbend Nature Center: “Liz’s” Salted Caramel Cookie Ice Cream

(Photo from Facebook/Blue Bell)
  1. Add to your grocery pick up order.
  2. Pick up ice cream.
  3. Store in freezer.
  4. Enjoy a bowl after dinner.

 

 

 


Vernon College, Holly Scheller’s Big Fat Cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
  • Sea or Kosher Salt

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Scoop cookie dough 1/4 cup at a time and roll into a ball then place onto the prepared cookie sheets. Cookies should be about 3 inches apart. Sprinkle salt on top.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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