“Better Than Prison Food” is a collection of recipes from lawyers, law professionals and judges in Texas. It’s a varied lot, and the following recipes were adapted from this book. Garlic Green Beans with Pine Nuts
1 pound fresh green beans Enough olive oil to coat the beans 3 cloves fresh garlic, peeled and mashed 3 sprigs fresh thyme, halved 1/2 jar pine nuts (or a 2 oz. bag) 3 anchovy fillets, mashed 2 or 3 teaspoons fresh lemon juice Finely grated zest of one lemon Wash and trim the beans. Mix them with the next four ingredients and bake in a 450 degree oven for 15 minutes. Discard the thyme sprigs. Place in a bowl and add the last three ingredients. Mix well and season with salt and pepper if necessary.
Mexican Casserole
2 pounds lean ground beef 2 small onions, finely chopped 4 cloves fresh garlic, crushed 1 can (15 oz.) Italian-style tomatoes, with juice 1 can (15 oz.) Rotel tomatoes with green chiles, and juice 1/2 pound mild cheddar cheese, grated 1 small can chopped green chiles 12 soft corn tortillas 1 stick melted butter 1 1/2 cups sour cream Salt and pepper to taste Brown the beef. Add onions, garlic, tomatoes, salt and pepper as desired. Cut the tortillas to fit into the bottom of a 9x13” baking dish. Dip the tortilla pieces into the melted butter and arrange in a layer over the bottom of the dish. Spoon on the meat mixture. Sprinkle green chiles on top of the meat. Sprinkle one cup of the grated cheese over the chiles. Layer with the remaining tortilla pieces. Spread the sour cream on top of tortillas. Sprinkle with remaining cheese. Bake at 350 degrees until very hot and bubbly. Makes about 12 servings.
Note: You may use low fat cheese and sour cream and only one-half stick of butter. Whole kernel corn may be added at the same time as the green chile layer. Ron’s Special Beans
(Judge Ron Chapman) 2 pounds bacon, chopped 3 large onions, chopped 6 cans (15 oz. each) pinto beans, drained 3 cans (12 oz. each) dark beer, any brand (optional) 3 cups canned beef broth 1 can (15 oz.) Rotel tomatoes with green chiles 1 can (15 oz.) stewed diced tomatoes 1 1/2 cups fresh cilantro, chopped 3 jalapeno peppers, seeded and chopped 1 tablespoon sugar Combine all the ingredients in a large soup pot. Cook on medium heat until boiling, stirring frequently. Add chopped vegetables of your choice (zucchini, broccoli florets, yellow squash diced, whole kernel corn) as much as you want and will fit in the pot. Reduce the heat and simmer for one and one-half hours. Stir every 15 minutes. This is a large batch and is good for a picnic. Make it spicier if you like.
I don’t know if prison food is better or worse than what is cooked by lawmen and lawyers in Texas, but the title of the book and a few of the recipes gave it a place on my library shelf.
And...that’s all she wrote.
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