Texas Farm and Home Magazine

Christina and Wayne Stewart are the managing editors of Texas Farm & Home Magazine.  Christina is a talented photographer and Wayne is a gifted writer.  The Stewarts are also supporters of anti-hunger causes and kindly shared four of their tasty recipes.



2  boiled chickens
6  packages yellow corn bread mix  (not sweet)
6  cups chopped onions
1  package chopped celery
2  sticks butter
8  eggs
2  Tbsp. salt
3  Tbsp. poultry seasoning
6 to 8  Tbsp. sage
1/2 cup parsley flakes (optional)
Black pepper to taste

Boil chicken. After cooked, remove bones and skin and reserve broth. Make cornbread following package directions cooking in two 13 by 9 inch cake pans. 
Melt butter and saut√© celery and onions, stirring occasionally. In a large bowl, mix eggs, seasoning. Add in onions and celery and chicken pieces. Crumble cornbread in pans and add in mixture. Add chicken broth as needed for moistness. 
For a moister dressing add more broth, add less for a dryer dressing.
Spoon mixture into a large pan, dot top with a stick of butter and bake in 350-degree oven until golden. 
Dressing can be frozen and served at a later time if desired.



Try something different this Thanksgiving with a smoked turkey. It’s easy to do and with a little advanced planning the entire family will marvel at the tasty treat.

1  10 to 14-pound turkey
2  gallons water
1 1/2  cups kosher salt
1 1/4  cups brown sugar
2  Tbsp. favorite rub
1  Tbsp. olive oil

It takes a little work to prepare a turkey for smoking. For best results, it’s best to let the turkey soak in a brine for about 12 hours before smoking.
To brine, using a food-grade bucket, combine two gallons of water, salt and brown sugar. Before soaking the turkey, separate the breast skin from the breast meat by cutting the membrane connecting them. Once done, put turkey into the brine water. Keep in refrigerator overnight.
After soaking, remove turkey from brine and keep in refrigerator, uncovered for a few hours before smoking.
Just before smoking the turkey, mix rub spices with olive oil to form a paste.
Lift skin over breast and rub directly onto meat, cover rest of bird with rub. Put toothpick into breast skin to hold it in place while cooking.
Bring smoker to about 250 degrees. Smoke bird for about 30-40 minutes per pound. As meat is cooking, coat turkey with butter about once every hour.
When meat thermometer inserted into thigh reaches 175 degrees turkey is done.



5 cans pork and beans, drained
1 small onion
3/4 cup brown sugar
1/2 cup honey barbecue sauce
1/2 pound Bar S thinly sliced bacon

Pour beans into large baking dish, add and stir in onion, brown sugar and barbecue sauce. Top with bacon slices. Bake in 350-degree oven about 40 to 45 minutes, or until bacon is cooked.



3  cups sugar
7  Tbsp. cocoa
4  eggs
1  7-ounce package coconut
1  tsp. vanilla
pinch of salt
1  tall can condensed milk
1  stick butter
1  cup chopped pecans

Mix sugar, cocoa and eggs. Add remaining ingredients and mix until blended. Pour mixture into two large, or three small unbaked pie shells. Bake at 375 degrees for 55 minutes.


Thanks to Christina and Wayne for sharing their recipes.  If you enjoy their recipes, please volunteer your time and contribute to your local food pantry.