Sour Cream Cheesecake

Need something simple but delicious for dessert? Click on Martha's Recipes in the right sidebar to view this recipe. And the flavor change is limitless.

Cheezy Bacon Grit Muffins

For all of my Southern friends I've added a really good breakfast muffin to Martha's Recipes. Click on right sidebar to view the full recipe.

Smoky Ribs - All Year Long Rain or Shine

Want ribs all year long, rain or shine? I've found the perfect way to give smoky taste to meats cooked in the oven. Sometimes my best ideas come in the middle of the night while trying to sleep and that's when I came up with the idea for making smoky ribs using liquid smoke. Not on the meat. I've tried that and the flavor is always spotty, too strong or not strong enough. The liquid smoke goes in water. Fill a large roasting pan with about 1/2" of water and add 4-5 tablespoons of liquid smoke. Go ahead and place this in a 275 degree oven. Cover both sides of the ribs with dry rub and place them on the top rack of the roasting pan. Bake for 4-5 hrs. turning once. During the last 30 minutes of cooking brush both sides of the ribs with BBQ sauce.

This is what happens. The water steams keeping the ribs moist and allowing the smoke flavor to go through the meat. These ribs are so tender and juicy and the flavor is great. Try this with other meats such as chicken, other cuts of pork and maybe even a steak.

Black-Eyed Pea Dressing

When I was a kid my mom used to make what we called Georgia Pea Patties. These were made with leftover black-eyed peas a little flour, egg and onions then fried. They were so good that I added it to my cookbook Stir, Laugh, Repeat. This dish was also my inspiration for my Black-Eyed Pea Dressing. I know it may sound a little off the wall but it's really good. Give it a try. To view the full recipe click on Martha's Recipes on the right sidebar.

Steak Marinate

Some times simple is better. I've posted a simple and quick marinate for beef, chicken or pork on Martha's Kitchen Korner. To view the recipe simply click on Martha's Kitchen Korner on the right sidebar. Enjoy!

New Beverage Recipes

I've just posted several beverage recipes on Martha's Recipes. View by clicking on Martha's Recipes in the right sidebar and then Beverages once you get to the site.
Enjoy!

Wrapped Dogs

8 hot dogs
8 slices of cheese
8 corn tortillas
Cooking Oil

Slice the hot dogs lengthwise halfway through. Fold cheese and place inside the opening in the hot dogs. Wrap a tortilla around each hot dog and secure with a toothpick. Add enough enough oil to a frying pan to measure about 2" deep. Fry wrapped dogs turning once until tortilla is crisp. Best served hot.

Changes - instead of using tortillas use refrigerated crescent rolls and bake in a 375 degree oven for about 12 minutes or until rolls are slightly browned. These are great dish to make this summer with the help of the kids.

The History of Hushpuppies

Being from the south I've eaten Hushpuppies with fish my whole life and have heard many stories about where they came from. I finally decided to check into the name "Hushpuppies" and see if I could answer this lifetime question for myself and maybe a few of you too. Here are 4 versions of the invention of the Hushpuppy.

#

An African cook in Atlanta is said to have given the name hushpuppy to this food. When frying a batch of catfish and croquettes, a nearby puppy began to howl. To keep the puppy quiet, she gave it a plateful of the croquettes and said, "hush, puppy." Since the name was cut, it stuck. This same story is also attributed to a Creole cook.
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Hunters and trappers could be on the trail for days at a time. At suppertime the hunting dogs would get hungry, so the hunters would mix a batter out of cornmeal or flour and cook it in grease on the campfire. Then they would throw the fried dough to the pups, telling them to be quiet, shut up, or "hush."
#

Confederate soldiers would sit beside a campfire preparing their meals. If they detected Yankee soldiers approaching, they would toss their yapping dogs some of the fried cornmeal cakes with the command "Hush, puppies!"
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In the South, the Salamander was often known as a "water dog" or "water puppy." These were deep-fried with cornmeal and formed into sticks. It is said they were called hushpuppies because eating such lowly food was not something a southern wife would want known to her neighbors.

Thinking with your Taste Buds - Chicken Salad

Have you ever found yourself in the middle of making something just to find you are out of one of your ingredients? I'm sure we've all been in this situation. Tonight I decided to make Chicken Salad. I boiled my chicken breasts, cooled them and started to add my other ingredients. I opened a new jar of pickle relish and a smell hit me. I had picked up dill relish instead of sweet. My chicken is waiting and I really don't want to go out to store. I checked around in my refrigerator and found "Shrimp Sauce" which has a sweetness and decided to give it a try. I used half mayonnaise and half shrimp sauce. I still needed the crunch that the pickles give and since I'm in the south I always have chow-chow on hand. Chow-chow is a cabbage/tomato relish that we Southerners normally put on our collards and peas. I added it to my chicken and tasted. It still needed just a little of something so as I started thinking with my taste buds I came up with the final touch.. horseradish sauce. Just enough to give it that slight taste of flavor that only horseradish sauce can give. My chicken salad came out great all because I thought with my taste buds.

Apple Caramel Cake

I don't know why I've never thought of doing this before. I made my Apple Cake found on page 30 of my cookbook Stir, Laugh, Repeat but used a different glaze. While the cake was still hot I used a skewer to poke holes into the cake and then drizzled it with Caramel. The kind that you normally put over ice cream or into milk. So simple yet so good.

Potato Pizza Casserole

1 box (4.9 oz.) Cheddar Potatoes
25-30 slices of pepperoni
1/2 - 3/4 cup shredded mozzarella cheese

Preheat oven to 450 degrees. Follow directions on back of box to prepare potatoes. After preparation, evenly place pepperoni on top of potatoes. Bake 20 minutes. Turn oven to broil. Top with cheese broil until cheese is melted and starting to lightly brown.

This is a fun dish to play around with. You can change the meat to any flavor of meat you might like such as Pastrami or Corned beef. To really give it a pizza flavor lightly saute onions and bell peppers. Add these on top of the cheese as it broils. You can also make a really meat and potato dish by mixing cooked ground beef or left over roast to the potatoes as they cook, leaving out the pepperoni. And you can change the cheese to whatever flavor you like best.

Yogurt - How can it help you?

Yogurt

Guards against ulcers

Strengthens bones

Lowers cholesterol

Supports immune systems

Aids digestion

Stir, Laugh, Repeat - Book Review by Eileen Thornton - UK

Yes, I have to pass on my book reviews. This one just came in from Eileen Thornton in the UK.

Stir, Laugh, Repeat
Finding Joy While Playing in the Kitchen

By Martha A Cheves

Publisher: Tate Publishing & Enterprises

ISBN: 978-60462-818-0

I found this to be a most enjoyable cookery book. Not only are the recipes delicious, but also they are so very easy to follow and I love the stories that appear at the end of each recipe.

One of the things that appealed to me was that Martha uses basic ingredients, the kind you would find in your store cupboard at home. There is no need for a trip to the high-class food stores to find some exotic ingredient for a special recipe that you know you will never use again. Yet the end result is just as delicious as anything you might have spent hours working over a hot stove for.

Also Martha rounds off each recipe with a Tip. Sometimes the tips are about the preceding recipe, while others are there simply for good measure. Either way, they are both useful and sensible and made me wonder ‘why on earth didn’t I think of that?’

This is a cookery book I will refer to over and over again.

Watermelon - How can it help you?

Watermelon

Protects prostate

Promotes Weight loss

Lowers cholesterol

Helps stops strokes

Controls blood pressure

Boiled Peanuts - History

More "Computer Rambling" History

No one knows just why southerners started boiling peanuts or who was the first to boil them. However, it is believed that boiled peanuts have been a southern institution since at least the Civil War (1861-1865), when Union General William T. Sherman (1820-1891) led his troops on their march through Georgia. As a result of General Sherman's campaign in Georgia, the Confederacy was split in two and deprived of much needed supplies.

Contemporary writings are full of complaints of lack of bread and meat. The great concern of the Confederate government was to feed the army. When troops of the Confederacy were without food, peanuts were an important nutritional source. Since cooking facilities were scarce, soldiers roasted the peanuts over campfires or boiled them. It seems to be lost in history as to who came up with the idea of adding salt to the peanuts when boiling them. What they were doing by boiling in salt, is an ancient preservation technique. It was discovered that these boiled peanuts would keep and not spoil in their kits for up to seven day. The salt works as a preservative, and the boiling kills impurities and bacteria. This produced a high protein ration that could be carried by the soldier. As salt was also scarce during the Civil War, history doesn't tell us how the confederate soldiers had enough salt to use, unless salt meat, a large part of the army ration, was used somehow.

Confederate soldiers also adopted peanuts as a cheap coffee substitute along with parched rye, wheat, corn, sweet potatoes, chestnuts, chicory, and cotton seed . Some history books note that Confederate soldiers from Georgia were known as "goober grabbers."

It was during the slave-trading years of the 17th and 18th centuries that the peanut was first brought to the southeastern United States, and for a long time it was assumed that the peanut had originated in Africa. However, peanuts actually originated in Brazil and Peru.

Water - How can it help you?

Water

Promotes Weight loss

Combats cancer

Conquers kidney stones

Smoothes skin

Beef Chowder

For this wonderful dish is so simple to make and so delicious that you must give it a try. View the recipe on Martha's Kitchen Korner.

The History of Collards

I found this article while playing around on the internet and thought it might be of interest to everyone, especially us southerners.

Collard greens have been cooked and used for centuries. The Southern style of cooking of greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as "pot likker") is of African origin. The slaves of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig's feet were also given to the slaves. Forced to create meals from these leftovers, they created the famous southern greens. The slave diet began to evolve and spread when slaves entered the plantation houses as cooks. Their African dishes, using the foods available in the region they lived in, began to evolve into present-day Southern cooking .

Southerners love their greens. A time-honored tradition in southern kitchens, greens have held an important place on the table for well over a century, and there is no other vegetable that is quite so unique to the region. Greens are any sort of cabbage in which the green leaves do not form a compact head. They are mostly kale, collards, turnip, spinach, and mustard greens.

In the Southern states, a large quantity of greens to serve a family is commonly referred to as a "mess o' greens." The exact quantity that constitutes a "mess" varies with the size of the family.

The traditional way to cook greens is to boil or simmer slowly with a piece of salt pork or ham hock for a long time (this tempers their tough texture and smoothes out their bitter flavor) until they are very soft. Typically, greens are served with freshly baked corn bread to dip into the pot-likker. Pot likker is the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It is, in other words, the "liquor" left in the pot.

In spite of what some consider their unpleasant smell, reaction to the smell of cooking greens separates true southern eaters from wannabes.

According to folklore, collards served with black-eyed peas and hog jowl on New Year's Day promises a year of good luck and financial reward, hanging a fresh leaf over your door will ward off evil spirits, and a fresh leaf placed on the forehead promises to cure a headache.

Walnuts - How can they help you?

Walnuts

Lowers cholesterol

Combats cancer

Boosts memory

Lifts mood

Protects against heart disease

Tomatoes - How do they help you?

Tomatoes

Protects prostate

Combats cancer

Lowers cholesterol

Protects your heart

Italian Sausage Roll with Alfredo

This is a simple, great dish to make up in a hurry. It will only take about 1 hr. of your time to make from beginning to serving. Plus, after reading my change suggestions, I'm sure you will come up with many other changes to fit your taste. To view the full recipe click on Martha's Recipes in the right sidebar.

The Other Side of You - Debi DeSantis, Author

I've just posted a new book review and the Author's favorite recipe to A Book and A Dish. The book is The Other Side of You by Debi DeSantis. This book was one of the most emotional books I've read in a long time. To view the review and recipe simply click on A Book and A Dish on the right sidebar.

I'm Rated #24!!!

Carol Denise Mitchell, Author of Rozella Starr has created a list on You Tube which she calls "25 Greatest Writers - 2009"

Ms. Mitchell commented that the Authors were chosen "for the influences these writers have had on me personally, this list is genuinely authentic."

Ms. Mitchell has listed me in the #24 spot for my book Stir, Laugh, Repeat.

I want to invite everyone to go to You Tube and see this honor for yourself. I'm so proud to be included.

Thank You Carol Denise Mitchell!!

Hoppin' John History

I found this quite interesting and wanted to share it with everyone.

Hoppin' John is found in most states of the South, but it is mainly associated with the Carolinas. Gullah or Low Country cuisine reflects the cooking of the Carolinas, especially the Sea islands (a cluster of islands stretching along the coats of south Carolina and northern Georgia). Black-eyed peas, also called cow peas, are thought to have been introduced to America by African slaves who worked the rice plantations. Hoppin' John is a rich bean dish made of black-eyed peas simmered with spicy sausages, ham hocks, or fat pork, rice, and tomato sauce.

This African-American dish is traditionally a high point of New Year's Day, when a shiny dime is often buried among the black-eyed peas before serving. whoever get the coin in his or her portion is assured good luck throughout the year. For maximum good luck in the new year, the first thing that should be eaten on New year's Day is Hoppin' John. At the stroke of midnight on New Year's Eve, many southern families toast each other with Champagne and a bowl of Hoppin' John. If it is served with collard greens you might, or might not, get rich during the coming year.

There are many variations to traditional Hoppin' John. Some cook the peas and rice in one pot, while others insist on simmering them separately.

Most food historians generally agree that "Hopping John" is an American dish with African/French/Caribbean roots. There are many tales or legends that explain how Hoppin' John got its name:

It was the custom for children to gather in the dining room as the dish was brought forth and h op around the table before sitting down to eat.

A man named John came "a-hoppin" when his wife took the dish from the stove.

An obscure South Carolina custom was inviting a guest to eat by saying, "Hop in, John"

The dish goes back at least as far as 1841, when, according to tradition, it was hawked in the streets of Charleston, South Carolina by a crippled black man who was know as Hoppin' John

Stir, Laugh, Repeat - Book Review by Rita Hestand

Ms. Cheves wrote not just a cookbook, but a book to cook by. You'll find a little bit of everything in this recipe filled book, from her famous "Banana Puddin'" to her home-made "Chow-Chow".

Ms. Cheves packs plenty of cooking savy in this delightful book that has a hundred differnt little cooking tips that will have you delighted, to short little tidbits of stories that will make you remember what you are cooking.

Most cookbooks are just that, a cookbook, with very little else. But I highly recommend Martha's book.
She has a way of making you feel more at home in your own kitchen. She makes her recipes not only
scrumptious, but easy and practical on the young mother with a brood to cook for.

From her "Hashborwn Omlett" to her Pecan muffins you are bound to find something in this book to try.
I highly recommend checking this one out folks. Ms. Cheves has outdone herself and still she manages to tell a story that will make you chuckle while you cook.

This is a recipe book you won't want to miss. Chock full of great ideas that any one could try. And some down home favorites you won't want to miss, "Fried Pickles" to "Boiled Cabbage" Hmm, my mother used to make this, just like this and I never knew her recipe. And hey, don't forget the "Collards". Martha Cheves has it all in "Stir, Laugh, and Repeat". Don't miss this one!

Sweet Potatoes - How can they help you?

Sweet potatoes

Saves your eyesight

Lifts mood

Combats cancer

Strengthens bones

Autographed Books

Many of you have requested autographed copies of my book Stir, Laugh, Repeat. Of course, most of us know that the only way to get an autographed copy of any book is to go through the Author. So I’ve decided that for from now until May 31st you can order your autographed copy through me for the cost of $12.00 which will include shipping (in the US and Canada only). If you want to order your copy email me at marthacheves@bellsouth.net to make arrangements.

Cookie Cheese Bars

I've just posted a new recipe I'm calling cookie cheese bars in Martha's Kitchen Korner which can be found on the right side bar. It's simple to make using refrigerator cookie dough and can be made in many different flavors. Check it out because I'm sure you will love the simplicity and taste.

Ant Bait

This was sent to me by a friend and I felt that with summer around the corner it was something we all need to know.

Dissolve 1 tsp. boric acid and 6 tblsp. sugar in 1 cup water. Soak some cotton balls in solution. Make bait dispensers from margarine containers by punching holes in container lids. Put cotton balls inside margarine containers and cover with lids so bait won't dry out. (I have also used berry containers with success). Place containers where you see ants. Ants may increase in number initially, but will disappear within days after worker ants carry boric acid back to nest. For long term control, reduce boric acid from 1 tsp. to 1/2 tsp.

Rice - How can it help you?

Rice

Protects your heart

Battles diabetes

Conquers kidney stones

Combats cancer

Helps stops strokes

Stir, Laugh, Review Book Review by Mari Sloan

Southern Cooking with a Story
Martha A. Cheves “Stir, Laugh, Repeat”

I’ve never met Martha Cheves in person, but I feel like I know her. In fact, if there is such a thing as reincarnation, I want to come back as one of her “testers.” When she mentions her neighbor, who sometimes waits supper to see if Martha is cooking and might pop by with a sample, and states that the neighbor won’t share, I understand perfectly. I wouldn’t either. In fact, I may make sure that my husband and I pick her neighborhood for our retirement destination.

Martha backs each recipe with a story and a tip, and the tips are as wildly creative as leaving the rack to your barbecue out overnight on the lawn so that the dew softens the crusted crud, to the more standard ingredient substitutions for recipes. Her recipes are simple and practical and easily adapted to different ingredients for the infrequent shopper, who might just have to use what is already in the refrigerator to make supper. Her stories are priceless and full of fun, making mystery T. V. dinners out of leftovers for “Mystery Night,” and keeping a gallon reclosable container in the freezer for leftovers for a future soup.

If you are going to keep one cookbook handy, this is the one that you want. It’s real cooking, the way your Mom cooks, and fancy dishes are approached with the same attitude as down-home cooking, in other words, what works the best in the least time for YOU. And none of these recipes are still in the experimental stage--they’ve been eaten by as many people who could get Martha to cook them for them, with seconds requested. It’s time for us to have seconds, too. I hope a second cookbook is on the way!

Mari Sloan

Prunes - How can they help you?

Prunes

Slows aging process

Prevents constipation

Boosts memory

Lowers cholesterol

Protects against heart disease

Venison Chili

I've just posted a review for a wonderful book - Hell Swamp by Susan Whitfield. I have also posted one of Susan Whitfield's favorite recipes Venison Chili. Check it out on A Book and A Dish found on the right side bar.

Pineapple - How can it help you?

Pineapple

Strengthens bones

Relieves colds

Aids digestion

Dissolves warts

Blocks diarrhea

Where Did Chocolate Milk Come From ?

Chocolate milk was created by Daniel Peter who changed the flavor of chocolate around the world. In 1887, Daniel Peter adopted the original formula for what was to become the first successful milk chocolate in the entire world. Peter called his product, "Gala" from the Greek, which means, "from the milk." Daniel Peter worked in the Nestle factory in Vevey, Switzerland until he was in his 90's.

Chocolate Milk today contains chocolate liquor, cocoa butter, vanilla, milk solids, and lecithin. Milk chocolate must contain 10% chocolate liquor, 3.7% milk fats, and 12% milk solids. The quality of milk chocolate varies from brand to brand with European brands usually having a higher quality.

Peanuts - How can they help you?

Peanuts

Protects against heart disease

Promotes Weight loss

Combats Prostate Cancer

Lowers cholesterol

Aggravates
Diverticulitis

Windmill Burgers

This recipe is for my favorite computer friend Windmill. Windmill, I hope you like this one. It really is tasty.

* 1/2 cup shredded mild Cheddar cheese or American cheese
* 1 slice bread, crumbled
* 2 tablespoons finely chopped parsley
* 2 tablespoons milk
* 1 1/2 pounds lean ground beef
* 1 small onion, grated
* 2 teaspoons Worcestershire sauce
* 1 1/2 teaspoons salt

Preparation:
In a medium bowl, combine cheese, bread crumbs, parsley, and milk; form into 4 balls. Set aside.

In the same bowl, combine beef, onion, Worcestershire sauce, and salt; divide into 4 portions. Shape each beef portion around a cheese ball, then flatten lightly with hand to make hamburger patties.

Brown on both sides in a large frying pan; cover and cook for about 5 to 10 minutes, until done. Serve on buns with condiments.

A Book and A Dish - New Book Review and Recipe

I've posted a new book review along with the Author's favorite recipe on A Book and A Dish. If you enjoy reading a beautiful love story now and then, this is one of the best. The book is called Hannah's Man by Rita Hestand and I think you will enjoy it as much as I did. To learn more about the book and the Author's favorite recipe, click on A Book and A Dish in the right sidebar.

Yet Another Review for Stir, Laugh, Repeat!

Stir, Laugh, Review by Rita Hestead, Author of Hannah's Man

Ms. Cheves wrote not just a cookbook, but a book to cook by. You'll find a little bit of everything in this recipe filled book, from her famous "Banana Puddin'" to her home-made "Chow-Chow".

Ms. Cheves packs plenty of cooking savy in this delightful book that has a hundred differnt little cooking tips that will have you delighted, to short little tidbits of stories that will make you remember what you are cooking.

Most cookbooks are just that, a cookbook, with very little else. But I highly recommend Martha's book.
She has a way of making you feel more at home in your own kitchen. She makes her recipes not only
scrumptious, but easy and practical on the young mother with a brood to cook for.

From her "Hashborwn Omlett" to her Pecan muffins you are bound to find something in this book to try.
I highly recommend checking this one out folks. Ms. Cheves has outdone herself and still she manages to tell a story that will make you chuckle while you cook.

This is a recipe book you won't want to miss. Chock full of great ideas that any one could try. And some down home favorites you won't want to miss, "Fried Pickles" to "Boiled Cabbage" Hmm, my mother used to make this, just like this and I never knew her recipe. And hey, don't forget the "Collards". Martha Cheves has it all in "Stir, Laugh, and Repeat". Don't miss this one!

Luscious Pineapple Squares

This recipe is just in time for Mother's Day. To view the full recipe click on Martha's Recipes in the right hand sidebar.

Onions

Select firm onions with short necks and paper outer skins. Avoid those with soft spots or sprouts. Store in a dry, cool place.

1 small onion = 1/3 cup chopped
1 med. onion = 1/2 cup chopped
1 large onion = 1 cup chopped
1 large red onion = 2 cups chopped

Stir, Laugh, Repeat - Book Review by S. Deeth

By S. Deeth "author of Easter! Creation to Salva... (OR, USA)

I never thought I'd write a review of a cookery book. Ask any of my family--I'm not exactly an expert in the kitchen. Though, of course, they should take at least some of the blame. It's hard to produce expert meals when you have so many conflicting requirements. Over Christmas there was me (no gluten), spouse (likes the texture of "real"--i.e. wheat-based--cooking), mother (no fresh fruit, under-cooked veg or spice), son #1 (nothing boring), son #2 (vegetarian, no nuts), son #3 (meat and two veg), and dog (anything and everything). At least the dog was easy to please.

But Martha Cheves' cookbook, despite so many of the recipes including packets and mixes (mostly with gluten), or meat (not vegetarian), is the perfect book for me. In this modern world where so many of us are allergic to one thing or another, cooking is all too often a question of sticking to the hypo-allergenic diet cook-book, or changing better-known recipes to suit. Martha is a cook who espouses substitution, and her book is the perfect stepping stone between the exotic ingredients of specialist recipes and the world of do-it-yourself.

It's also the perfect book just to sit down and read for ideas and entertainment. I don't usually laugh while reading a cook book, but some of Martha's culinary tales will have me smiling every time I go shopping. (I shall never look at a turkey the same way again!)

And it's the perfect book for someone who's not quite sure how a cook book works. For me, being English, there are many unseen pitfalls in American cooking, from how you measure a cupful of sugar (we use weights), to what you use instead of greaseproof paper. Martha answers these questions and more in tips scattered throughout the book, again, rewarding reading from cover to cover.

After finishing this book, you won't just know where to look for a good recipe, but you'll have the confidence to change the recipe according to what's in your cupboard. Cooking becomes an exercise in creativity, instead of a lesson in how well-prepared you are. And I look forward to stirring Martha's ideas, laughing as I change them, and repeating with many variations for years to come.

Apple Wisdom

The word "apple" comes from the Old English word "aeppel." There are approximately 10,000 different kinds of varieties of apples grown in the world with more than 7,000 of these varieties grown in the United States. Apples are a member of the rose family of plants and the blossoms are much like wild-rose blossoms.

Peaches - How can they help you?

Peaches

prevents constipation

Combats cancer

Helps stops strokes

aids digestion

Helps hemorrhoids

Chicken-Fried Steak - Where did it come from?

This is the theory of how Chicken-Fried Steak came about.

1844-1850 - The origin of the Chicken-Fried Steak probably comes from the German people who settled in Texas from 1844 to 1850. As Wiener Schnitzel is a popular German dish that is made from veal, and because veal was never popular in Texas and beef was, the German immigrants probably adapted their popular dish to use the tougher cuts of beef available to them.

Onions - How can they help you?

Onions

Reduce risk of heart attack

Combats cancer

Kills bacteria

Lowers cholesterol

Fights fungus