McClellan: Recipes from a friend | Local news

I’m late, but for once it’s not my fault. Every year for almost all of the last 53 I have given you a fall series of East Texas color reports.

This year, the beautiful trees look as beautiful as ever, but they are so late that they have to compete with the Christmas trees. My smart friend Steven Chamblee, director of our wonderful Longview Arboretum, can tell you why this happens later than usual. So come to this glorious park to see the color there and maybe you will meet it.

Look around you: the loops around Longview and Tyler. And in Longview (where I live), I’ve seen great splashes of color along every major north/south street and around every park in every city.

Oh, I love the colors of the changing seasons in the fall. Some friends say that the trees have a wider variety of colors this year than ever before. It may be so. I have seen many yellow trees that remind me of the aspens in Colorado.

As you’ve noticed, I’m sure, we’re right in the middle of entertainment/food season. Personally, I think it starts with Labor Day and goes through the Super Bowl. I will try to share some recipes that can be used for entertaining as well as regular meals.

I received a lovely email a few weeks ago from someone reading this column in the Tyler Morning Telegraph. That’s the paper I cut my teeth on. My family took the morning and evening newspaper. Yes kids, almost every town had a morning and evening paper, usually launched by an enterprising kid on a bike.

Sue Olsson sent me some recipes that are unlike any I’ve seen in our local cookbooks. Sue herself now lives in Tyler after spending many years in St. Louis, Missouri, where she says there was a local columnist who shared many great recipes over the years.

The first recipe that I want to share with you has a name that certainly fits with it.

the best salad

2-3 heads of romaine or bibb lettuce

3/4 cup Parmesan cheese (freshly grated is best I think)

6 ripe avocados, diced

dried cranberries (I used 1/2 cup)

1/2 cup toasted chopped pecans


3/4 cup olive oil

1/4 cup red wine vinegar

2 teaspoons dry mustard

1 teaspoon salt

About 2 tablespoons of sugar

12-15 small garlic cloves

Cut the lettuce into a large bowl. Roast the nuts for 5-10 minutes at 350 degrees. Watch carefully so as not to burn yourself. fresh nuts. Meanwhile, combine all dressing ingredients in a blender. Add the remaining ingredients to the lettuce. Pour the dressing over the salad just before serving.

Sue says it’s best to make the dressing a few days ahead and keep it refrigerated.

This cake recipe is unlike any I’ve seen of its kind. Sue recommends refrigerating it after you cut it for the first time.

Chocolate Chip Chocolate Cake

1 Duncan Hines yellow cake mix

1 each, small vanilla and chocolate pudding mixes

5 eggs

1 teaspoon vanilla

1 cup cooking oil

1 1/2 cups of warm water

1 (6-ounce) package mini chocolate chips

Combine all the ingredients in a mixing bowl. Mix well for two minutes. Pour into a greased and floured Bundt pan or tube. Bake at 350 degrees for 46 minutes. Check with a toothpick to see if the inside is done, the toothpick should come out clean. If not, bake for another 5-10 minutes. Cool for 10 minutes. Remove to pie plate. When completely cool, dust with powdered sugar if desired.

— Barbara Richardson McClellan is a longtime food columnist. Write to him at [email protected] or the Longview News-Journal, PO Box 1792, Longview, TX 75606.

Leave a Reply

Your email address will not be published. Required fields are marked *