Table of Contents
Down Home Delicious : Spice up your life with incredible Gulf Coast cooking

- Forward
- About the Author
- Introduction
- Distintly American Favorites
- Warm and Tender - Soup, Salad & Veggies
- Irresistibly Italian American
- Lip Smackin' Louisiana
- Deep in the Heart of TexMex
- I Love you this Much - Just Desserts
- Lagniappe

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Foreword
As a chef of a fine dining restaurant everyone asks me where I eat and what I enjoy eating. My answer is that most of the time I eat what I grew up eating. Homemade stews, fresh vegetables, cookies, and cakes are still what I enjoy and Down Home Delicious offers just that. Peggy takes you through a journey of her culinary upbringing from Louisiana as a child and young adult to Texas as a mother feeding her loving family.



This cookbook is a guide for those not comfortable cooking from scratch and who might need a little direction in the kitchen. The recipes offer detailed instructions that are easy to follow and recreate and which have been tested with great success by amateur cooks with little experience in the kitchen. As a teenager learning how to cook from my mother, the hardest part was to repeat the dish successfully without a recipe. This book takes the guess work out of the kitchen and allows the cook to be confident that every recipe will be the same - every attempt. When cooking for family or friends there is no need to worry if the dish will taste as good as it did the first time. These recipes are straightforward and easily prepared.



Down Home Delicious is a great book for those just attempting to cook for the first time or for the seasoned cook. I love the variety it offers from Peggy’s Italian heritage to good ole Tex-Mex with a good amount of Louisiana mixed in. Its recipes are written from the soul and have character to them. Food is about the soul and Down Home Delicious is certainly soulful.

Chef Randy Evans
- Brennan’s of Houston
- The Kitchen Table

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About the Author - Peggy
Well, well. Life takes us on some unexpected side roads, and mine has certainly done just that. All of this is very surreal to me. My very own cookbook highlighted right here on the internet. I guess you can call me a late bloomer. Here I was, ready to retire, and now I am setting off on a new business that is certain to keep me working for years to come – at least I hope so.



Let me introduce myself. My birth name is Peggy Touchtone. At age 11, my love affair with food and a flair for developing my own recipes began. My first culinary creation, and humble beginning, was a no-recipe homemade vegetable soup. Along with fresh vegetables available in our refrigerator, it included dried prunes and a pillaged ear of corn from our neighbor’s garden. A visiting uncle was the proud recipient of this first effort and he graciously ate it with great gusto. I still remember his joyful laughing. At the time I thought it was because I had prepared the dish especially for him. Now I think it was probably the prunes - at the time I had no idea they were inappropriate for soup.



My creative fascination with food and the confidence to develop my own recipes began with that homemade vegetable soup. But that was as far as it went at the time. As with the cooking, I taught myself to sew and made my own clothes, mixing patterns to make new designs, and sang at functions throughout Baton Rouge, on radio, stage and television. But all I really wanted to be was a wife and mother.



While attending LSU in Baton Rouge I decided to give up performing, and married. I began my family and for the next 38 years was Peggy Housholder. As an adult responsible for family meals, my cooking went into overdrive. My previous performing energy was now directed towards producing delicious foods for my family and friends.



In the space of four years my husband’s job moved us from Louisiana to Texas to Michigan to Kentucky to California. Eventually we settled again in Texas where I have lived for the past 30 years. After being a stay-at-home Mom for a number of years, business slowdown dictated I work outside the home. My husband and I started our own business and during that time my entrepreneurial spirit developed. I spent a few years taking groups on tour to other countries (Italy, the Netherlands, Mexico, Canada). I was a high school substitute teacher for several years, and a business office manager. I was trained in spiritual direction in my faith and wrote and presented retreats. I have always enjoyed public speaking and my “voice” was manifesting itself in new ways, but none was “the one.”



After a divorce I was once again thrust into business in order to support myself. At the employment agencies the myriad of tests indicated I should be on the stage. I laughed it off saying I was too old to start such a career. I did however have several employment opportunities that further developed my natural business talents and creative business ability. I assisted several non-profits to expand or license their businesses, became a business consultant and helped struggling businesses to get on their feet. Through it all, in addition to cooking, I continued to love dancing, gardening and travel.



In May of 2002 I met the man who was to become my husband, best friend, and companion. We met because of a common interest in writing. He was writing several books and I was taking writing courses. When I first met him I thought he was a very nice person but told him not to get any ideas because he was Mr. Wrong. Other than our interest in writing we had absolutely nothing in common. My friends told me I was blind, that he was the perfect man for me. I really wasn’t interested in remarriage but he continued to court me and 11 months later we were engaged.



In June of 2003 I married the love of my life, Robert Sholly, and became Peggy Touchtone Sholly. I have never been happier. I must admit he is truly the perfect man for me, “Mr. Right”. Bob was impressed by my cooking. Personally very accomplished and successful, he traveled a lot and didn’t want me to be bored while he was away; so he suggested I work on my personal recipe collection in my computer. Being a historian, he felt strongly that my recipes should be put in a book as a legacy for our family. As my collection grew he believed they deserved a larger audience and the idea to publish for market bloomed. Shortly thereafter Down Home Delicious was named and took on a life of its own.



I am not a chef, but I’m told I am a great everyday cook. I almost had to be. From my earliest childhood in Baton Rouge, Louisiana meals have always been social events filled to overflowing with incredibly delicious foods from various ethnic traditions and a cornucopia of flavors and spices of the Italian American, Cajun and Creole persuasions as well as basic American favorites. As an adult in Texas, TexMex favorites like tamales, enchiladas, salsa, guacamole, Mexican rice, Caldo de Res and others were added to our family table.



Many people paint, write or whittle things. I cook and I love it! Cooking has many faces and places in my life. Some days cooking provides a healing touch; in my kitchen that includes varieties of homemade chicken soup, lasagna, or oatmeal cookies. At times, cooking is therapeutic; chopping, stirring and blending whatever is in the pantry or refrigerator, the process releases pent-up emotions in a productive manner, soothing the wounded soul. When I am bored I work on creating a new recipe or a new version of an old one. Always satisfying, cooking takes me back to my roots in my Italian American family as I make a large pot of Suga (slow cooked Italian tomato gravy). Or I may throw together an Ultimate Chocolate Indulgence cake or chocolate dipped strawberries to delight my husband. If I’m really in “the zone” I may prepare a dish of lasagna for neighbors or guests, or cook “special request” jambalaya or etoufee.



Cooking is my passion after my husband and children. Originally I resisted writing a cookbook, but as time went on I recognized I have finally found my voice and my passion in cooking and writing Down Home Delicious. This endeavor focused all my skills in a common effort. Actually, I consider this my way of “singing” in the present and my book is the song of my soul.



I am very happily married to Bob Sholly, the surprise love of my life and the man who believes in me and has continued to push me to make this book a reality. I have three phenomenal children of my own and 5 wonderful step-children, a new book and career and am excited to find out what else life has in store for me. My darling husband is my editor, my business partner, my love and my greatest fan. I am very grateful he has helped me find my passion in a world at times chaotic and deafening to the gentle voice of the spirit within. My daughter Kimberly has played an integral part in the birth of Down Home Delicious because of the many hours she has dedicated to it and to keeping me sane during this challenging endeavor. We are a team, Bob, Kimberly and Peggy, and have worked very well together throughout the whole process. I am very fortunate to have such a marvelous working relationship with two of the people I love so dearly. 



Until this book I always felt there was something more I needed to do, but couldn’t put my finger on it. There was an incompleteness that needed completing even though I have always led a very busy life. Now I know that writing Down Home Delicious is the destiny I had not yet identified and I have derived much satisfaction in preparing it for your use. Now I wait with anticipation to see where else life takes me.



Cooking is a part of me and it will always be one of my passions. I am delighted to share my private collection of recipes with you and even more delighted you have come into my life. After all, a person can’t ever have too many friends. Welcome to my life. I feel confident you will enjoy cooking with my recipes and love these foods as much as I, my family, and my other friends do.













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Introduction



Writing a book is often compared to giving birth, except the natural experience normally ends in nine months. The birth of this cookbook has taken fifty years and much like normal childbirth, a lot of it was sheer joy. The difficult parts have been softened with time and the overall result is a source of great pride. 



In this age of obesity and dieting run amuck, the soul yearns for delicious satisfying foods that quench the pangs of hunger in a significant manner. Fast foods and restaurants can’t compete with truly good home cooked foods because of their necessity to produce in such large quantities. In my travels throughout the country I always run across people who have originally come from Texas or Louisiana or the Gulf Coast. Invariably they comment on how much they miss the cooking of “down-home.” Even folks who have never set foot along the Gulf Coast hear so much about southern, “Coast” or TexMex cooking they think they would like, but it is not available in their area or it is not comparable to the home cooked flavor the Louisiana and Texas natives enjoy. Down Home Delicious endeavors to make these wonderful, satisfying flavors available in your own kitchen with easy to follow instructions fit for anyone from novice to expert. Now, wherever you may be, you can prepare a good hot chili, spicy soup, fried chicken, fried fish and pasta, tacos, salsas, smothered hamburger steak and chicken and dumplings to rival the best on the Gulf Coast without worrying about transfat issues or salt in fast food take out.



Down Home Delicious gathers up some of the old recipes for meals that have been in families for generations plus many newer, more current original version recipes and provides them in a fresh manner. They are for cooks just starting out or for cooks who are looking for recipes that are tested and true and who can’t quite forget the meals that Grandma fixed on Sundays for the whole family. Many of these dishes are recognized in Louisiana and Texas as regular fare, but they won’t be found in non-specialty cookbooks.



In the beginning, …when my sons got married, their new wives didn’t know how to cook, particularly Italian, Louisiana and Texas style. This was a problem because my sons always made comparisons between their wife’s cooking and Mom’s cooking. I understand this is not an uncommon thing, but my sons were both good cooks and expected their wives to cook at least as well as themselves. Little by little the young women began asking me how I fixed certain beloved dishes. Since I was a “cook-without-recipes” cook, I had to start measuring out amounts, writing down the recipes, and putting them into my computer in order to share the recipes with my daughters-in-law. It certainly was easier to better understand a recipe rather than “take a couple of pinches of this and about a half cup of that and mix them together with two handfuls of the rest of it.”



I got into the habit of putting my recipes into my computer as I cooked them. My collection grew and affirmation for my cooking abounded. Family members, friends, and guests praised and made special requests for many of my recipes and sought advice on how to cook all manner of foods. I included all of these favored foods into my burgeoning file. My husband insisted I put my collection into book form as a family legacy. I had often said I had at least one book in me. I meant a book of fiction –the possibility of a cookbook never crossed my mind. As my recipe collection grew I was constantly told that the work in progress needed to be shared with the public as well as the family. Support has been enormous. Everyone who heard about what I was doing wanted a personal copy of the book and so strongly did they believe others would also enjoy my private collection, they wanted additional copies to give as gifts. With all that positive response I agreed to have the book published for the public. Down Home Delicious is the result.



When we got serious about going to press, I made every effort to design the cookbook in such a manner that the recipes are easy enough for a beginner and still delicious and tempting enough for the seasoned cook. 



Distinctly American Favorites run the gamut from meatloaf, chicken and dumplings, roast beef and roast chicken, and turkey cooked the old fashioned way. Vegetables are sautéed, fried, stewed, roasted and baked. Mmmmm, mmmmm, good! There are soups and salads that will bring back wonderful memories and are robust meals or light side dishes for larger entrees.



The Irresistibly Italian American section gives you original Italian meat sauce, meatballs, lasagna, pasta and roasted vegetables, all with a distinctly Louisiana flair. Lip Smacking Louisiana provides you a spread of French, Cajun and Creole dishes that are the core of Louisiana cookery. Fish, seafood, shrimp, crawfish, potatoes, corn, gumbo, jambalaya, beans and potato salad are all representative of the entries in this section.



In TexMex you will be pleased to note that now you can even learn how to make some real chili, enchiladas, tacos, tamales, beans, guacamole and several kinds of salsa and pico de gallo. You can even find tips on how Texans select, buy and grill the perfect steak!



I Love you This Much - Just Desserts has some basic great desserts like my grandmother’s Italian Biscotti and her Fig Cookies as well as some of my original creations like Sweet Tater ‘umpkin Pie and White Chocolate Nuts and Bolts. My version of Ultimate Chocolate Indulgence, at least according to my husband, is the most delicious chocolate cake ever to come out of an oven. I don’t know if that is true, but it is always nice to hear.



In addition to all these great foods, there are sprinkles of entertainment and hospitality tips throughout the book and the Lagniappe (lan-yap) portion provides a little something extra with notes on the history and origins of various types of food and ingredients.



For those of you still wishing for that “down-home” flavor, here you are; I expect the recipes will be a source of enjoyment and pleasure for all who prepare these authentic down-home dishes. For those who haven’t tried these Louisiana and Texas Gulf Coast historical and cultural prize winners…prepare yourself for a flavor trail treat!

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Distinctly American Favorites

Beef Hash Peggy’s Perfect Roast Chicken Garlicky Pan-Seared Steak Stewed Chicken and Vegetables Beef Roast with Vegetables Succulent Roasted Chicken Beef Lettuce Wraps Grilled Lamb Chops Deluxe Prime Rib

Nut Crusted Shrimp Meatloaf Salmon Cakes Mouth Waterin’ Meatloaf Quick and Easy Roast Turkey Perfect Beef Pot Roast Roast Turkey Breast Simple and Succulent Roast Beef Roast Turkey Giblet Gravy Smothered Hamburger Steak Talking Turkey Vegetable Beef Stew Turkey Giblet Stock Chicken and Dumplings Bread Crumbs Fluffy Dumplings Peggy’s Basic Flour Seasoning Fried Chicken with Brown Gravy Spiced Nuts

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Warm and Tender ~ Soup, Salad & Veggies

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Irresistibly Italian American

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Lip Smackin’ Louisiana

Louisiana Style Red Beans Jambalaya Southern BBQ Baked Beans Jiffy Jambalaya Cole Slaw Traditional Jambalaya Corn Bread Dressing Potato Salad Heavenly Hush Puppies Roux

Chicken with Okra and Tomatoes Seafood Etouffee Original Chicken Nuggets Cocktail Sauce for Seafood Creole Sauce Tartar Sauce Shrimp or Crab Creole Spicy Butter Dipping Sauce Eggzactly Right Fried Eggplant Sweet and Sassy Dipping Sauce Fried Catfish Crab or Shrimp Cakes Crunchy Fried Fish Crusty Pecan Fried Shrimp The Origin of Gumbo Peel and Eat Shrimp Boil Chicken and Sausage Gumbo Shrimp Dip Seafood Gumbo Southern Sugahed Sweet Potatoes Shrimp Gumbo

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Deep in the Heart of TexMex

Big Bend Basin Avocado Spinach Pico de Gallo Dip Pineapple Nut Relish Buying and Grilling the Perfect Steak Pinto Beans Caldo de Res Preparing Roasted Jalapenos

Casa Grande Baked Potato Quick Cheese Enchiladas Chili de Fuego Salsa Cowboy Chili Salsa Verde Easy Hot Tomato Salsa Spanish Chicken and Rice Fajita Grilled Shrimp Spicy Pineapple Cilantro Salsa Fresh Tomato Salsa Steak Grilled to Perfection Ground Beef Taco Filling Super Great Handmade Tamales Guacamole Terlingua Tortilla Soup Meat Enchiladas Vintage Mexican Enchiladas Mi Madre Avocado Appetizer Warm Big Bend Corn Salad

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I Love You This Much - Just Desserts

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Lagniappe

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Website Designed by McKinleyBrown
Illustrations by Jay Mazhar.
Book Cover Layout:
C. Stevenson, Book Cover Express
Award Winning Book Design:
Kimberly Housholder Fay