Download God Bless Texas by Dave McNeely, Jim Henderson PDF

By Dave McNeely, Jim Henderson

Well known for his fierce devotion to the folk of Texas--as good as his both fierce rages and unpredictable temper--Bob Bullock used to be the main robust political determine in Texas on the finish of the 20 th century. First elected to the Texas condominium of Representatives in 1956, Bullock held a number of key statewide posts prior to taking pictures the lieutenant governor's place of work in 1990. although nominally the state's quantity reliable, Bullock in truth turned Texas's most sensible energy dealer, wielding great effect over the legislative schedule and kingdom funds during the Nineties whereas additionally mentoring and helping a destiny president--George W. Bush. during this vigorous, but completely researched biography, award-winning reporters Dave McNeely and Jim Henderson craft a well-rounded portrait of Bob Bullock, underscoring either his political adroitness and his own demons. They hint Bullock's upward thrust via kingdom executive as Assistant lawyer normal, Secretary of kingdom, country Comptroller, and Lieutenant Governor, exhibiting how he elevated the facility of each place of work he held. The authors highlight Bullock's giant achievements, which integrated hiring an unparalleled variety of girls and minorities, instituting a functionality evaluate to extend the potency of kingdom firms, restructuring the general public institution investment method, and growing the state's first water conservation and administration plan.

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Makes 8 to 10 pints. Jalapeno Pepper Jelly 53 King Ranch Chicken 3 Teaspoon Butter 2 Large cloves garlic, minced ½ Teaspoon Chili powder (homemade, if possible) 3 Teaspoon All−purpose flour ¾ Cup Chicken stock or broth ¾ Cup Buttermilk Salt and freshly ground black pepper to taste 2 Teaspoon Butter or olive oil 1 Medium onion, chopped ½ Large green bell pepper, chopped 1 Medium poblano, chopped 1 Cup Finely chopped mushrooms 2 Plum tomatoes, peeled, seeded and chopped (or 1/2 cup canned tomatoes) 2 Teaspoon Chopped pimientos Canola oil for softening tortillas 8 Corn tortillas 3 to 4 Cup Cooked, diced chicken (mixture of light and dark meat preferred) 1/3 Cup Sliced green olives 1/3 Cup Green onions, including tops, chopped 2 Cup Grated longhorn or mild cheddar cheese Preheat oven to 350 F.

Process 5 minutes in boiling water bath. Makes 8 to 10 pints. Jalapeno Pepper Jelly 53 King Ranch Chicken 3 Teaspoon Butter 2 Large cloves garlic, minced ½ Teaspoon Chili powder (homemade, if possible) 3 Teaspoon All−purpose flour ¾ Cup Chicken stock or broth ¾ Cup Buttermilk Salt and freshly ground black pepper to taste 2 Teaspoon Butter or olive oil 1 Medium onion, chopped ½ Large green bell pepper, chopped 1 Medium poblano, chopped 1 Cup Finely chopped mushrooms 2 Plum tomatoes, peeled, seeded and chopped (or 1/2 cup canned tomatoes) 2 Teaspoon Chopped pimientos Canola oil for softening tortillas 8 Corn tortillas 3 to 4 Cup Cooked, diced chicken (mixture of light and dark meat preferred) 1/3 Cup Sliced green olives 1/3 Cup Green onions, including tops, chopped 2 Cup Grated longhorn or mild cheddar cheese Preheat oven to 350 F.

Cook about 5 minutes per pound or until meat thermometer inserted in thickest part of thigh reaches 180°F. Makes 10 to 12 servings. Deep−Fried Turkey 35 Devil's Steak 3 lbs. Round steak, ½" thick 2 Teaspoon Dry mustard ½ Teaspoon Salt, or to taste ¼ Teaspoon Pepper 2 Teaspoon Vegetable oil 10 oz. Canned mushroom stems and pieces 1 Teaspoon Worcestershire sauce ½ Cup Dry red wine Cut meat into small serving pieces. Trim and discard all fat and membranes. Pound each piece until ¼−inch or less. Mix mustard and spices and dredge meat on each side in mixture.

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