Texans like to send us food. Then we think up ways to cook it up good. This year, Texans sent us grapefruit and smoked turkey and A&M sent us a fake basmati red and brown rice. So…

Cold grapefruit and fennel soup – a raw soup easily made. Just put one cup of fresh diced fennel bulb to one grapefruit in the blender and let her whirrr. Tastes great. Right outa France via UK http://www.sofeminine.co.uk/w/recipe/r1615/fennel-and-grapefruit-soup.html

Rice with collards – a great way to get your greens and use the potlicker to flavor the rice. First, I heated some olive oil and flavored it with garlic, bacon and chopped onion stirring until the onion was transparent, then added the collards and cooked them down for about 10 minutes. Next I added the rice mixing until it was glistening from the oil and well mixed with the collards. Lastly I added stock and simmered until the rice was just beyond al dente but still firm. Proportions: 3 cloves of garlic, 1 strip of bacon thinly chopped, 1 onion well chopped, 1/4 teaspoon of crushed red peppers, 1 bunch of collards well washed and chopped, 1 cup of rice (brown and red in this case), 2 cups of stock. Started from http://southernfood.about.com/od/collardgreens/r/bln138.htm

Sally’s Secret Dressing with chestnuts
– I can say no more except that she’s Texan.

Turkey – It came smoked and ready to slice and heat and eat from Texas

Chocolate Eggnog Walnut pie – First, a food ole Southern graham cracker crust but with last year’s Moravian black walnut cookies that we forgot about. Then fill with Chocolate Eggnog pie made with Walnuts instead of pecans using this recipe and following it closely http://southernfood.about.com/od/chocolatepies/r/bl50908f.htm. Whipped cream on top. Yumm.