Texas back road recipes

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                             Anita Musgrove took to the roads to dine on the classic Texas fare that keeps us on the map. Honey Bun Cake from Silverton, baklava from Lubbock and Pirate Stew from Angleton are featured in “Texas Back Road Restaurant Recipes.” Learn a bit about the restaurants and something about what the locals love.

                             This long, filling road trip hit some sites close to home. Remember Peggy’s on the Bayou in Orange?  The restaurant shared Cajun Seafood Pistolletes, shrimp Andouille Sausage with Asagio Grits and Mandarin Orange Cake recipes with the author.

                             I loved seeing Picket House chicken and dumplings in this book. But I’d just as soon venture to Woodville and have them bring me all I can eat at this famous boarding house-style legend.

                             JuJu’s Cajun Crawfish Shak in Fannette is mentioned and the recipe included is for crab cakes or deviled crab. Island Pork Press Sandwich Special and a Shipwreck Float with cherry syrup fro Star Drug Store in Galveston is included. Fried Alligator Tail from Ann’s Seafood in Liberty is featured.

                             Here’s a quick recipe all the way from Mom’s Café in Justin:

                            

                             Carrot Raisin Salad

                             2 cups shredded carrots

                             2 cups raisins

                             1 cup sugar

                             3 tablespoons mayonnaise                                                                                            Mix all ingredients together. Serve.

                             The Barn Café in Paris has this unusual offering:

                             Pinto Bean Pie

                             Three fourths of a cup mashed pinto beans

                             1 and one half cups  sugar

                             1 half cup real butter, melted

                             1 teaspoon vanilla

                             three fourths of a cup chopped pecans

                             2 eggs, beaten

                             1 9-inch pie shell, unbaked

                             Mix all together, except pie crust, by hand; do not beat. Pour into pie shell. Bake at 350 degrees for one hour, until firm.                     

                             Transitions

                             For years I’ve given pumpkin updates in this column to reflect the crazy options trending out there. Can’t wait for this round.

                             This is a transition few weeks when we sort through closets for earthy colors and some how end up eating watermelon and craving candy corn in the same week.

                             No matter if you’re planning turkey or tofu for Thanksgiving, be sure to try some spaghetti squash, baked sweet potato with sour cream and curry and play with root vegetables this fall.

                             I put the flamingo door decorations aside and created a “wreath” based on a rake with the handle broken off. Funny thing  is, I found the rake head in the shed and thought about how my dad would have repaired it. Then of course, I thought about how modern rakes probably do the job better than an old repaired one. So I put the rake head out near the trash in case any handyman-type would pick it up and restore it.

                             When there were no takers, I did a Pinterest search and there they were, rake crafts. You can even make that rake head look like a turkey with feathers. My creation just features your standard fall leaves, pine cones and sunflowers. Let it fall!

                             Darragh Doiron is an area foodie ready to make a Texas Road Trip any time you are. Contact her at  darraghcastillo@icloud.com