I. Attention-getter: “Imagine this, you and your friend are walking down the brick streets of downtown Nacogdoches in the spring. A slight breeze comes through, and you smell a hint of Mexican culture. You take a deep breath in and begin to follow your nose, which leads you to a small local restaurant. You walk in and are submerged in different scents. You and your friend decide to take a seat and sit for a spell. As your eyes graze over the menu, you munch on some chips and salsa. You order something tasty when the waitress comes back to your table. After a little while, your food comes out smelling terrific. As you savor every bite, your mind wanders to the history of the delicious cuisine. You then go home and begin to research. You find
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Otis Farnsworth, from Chicago, began serving rice and beans alongside the dish. He called it “the Regular.”
Transition: Now that we have discussed where the food originated, I would now like to share with you all some recipes that I have grown up around.
II. This may sound a little backwards, but first, I will show you how to make the desert: sopapilla cheesecake. A. How to make sopapilla cheesecake
1. Gather ingredients: 2 cans of Pillsbury crescent rolls, 2 packages of softened cream cheese, 1 ½ cup of sugar, 1 tsp vanilla, ½ cup of melted butter, 1 tbsp ground cinnamon
2. Preheat oven to 350 degrees F.
3. Unroll 1 can of dough and place in the bottom of a greased 13x9 baking dish, pressing firmly causing the perforations to seal.
4. In a bowl, combine cream cheese, vanilla, and 1 cup of sugar. Then spread over the dough.
5. Unroll second can of dough and place on the cream cheese while pinching seams together.
5. Pour melted butter over the top. Mix ½ cup of sugar and cinnamon and sprinkle over the melted butter.
6. Bake for 30 minutes. Cool and then cover and store in refrigerate until ready to eat. When warming, place into warm oven and let set for 10 …show more content…
IV. Lastly, I am going to make an appetizer of guacamole. This recipe came from simplyrecipes.com. A. How to make guacamole
1. Gather ingredients: 2 avocados, sea salt, 2 limes, 2 tbsp of minced red onion, 2 tbsp finely chopped cilantro, black pepper, ½ ripe tomato without seeds and pulp.
2. Remove the skin and seed of the avocados, then put the insides in a bowl, and proceed to mash the avocados with a fork.
3. Add in all the rest of the ingredients to the mashed avocado.
4. Cover the bowl and chill till ready to serve. Serve with “On the Border” chips. Transition: Now that all the food is prepared, it is now time to sit down and reminisce over todays activities.
CONCLUSION`
I/II. Today we learned a little more about the history of the Tex-Mex cuisine. Then we made five different foods, from guacamole to sopapilla cheesecake with enchiladas in between.
III. In conclusion, Tex-Mex food is a big part of Texas culture. The food originated in San Antonio and is now currently a common food to eat in many homes, even outside of Texas. It is currently one of the many things that makes Texas a great state to be
Otis Farnsworth, from Chicago, began serving rice and beans alongside the dish. He called it “the Regular.”
Transition: Now that we have discussed where the food originated, I would now like to share with you all some recipes that I have grown up around.
II. This may sound a little backwards, but first, I will show you how to make the desert: sopapilla cheesecake. A. How to make sopapilla cheesecake
1. Gather ingredients: 2 cans of Pillsbury crescent rolls, 2 packages of softened cream cheese, 1 ½ cup of sugar, 1 tsp vanilla, ½ cup of melted butter, 1 tbsp ground cinnamon
2. Preheat oven to 350 degrees F.
3. Unroll 1 can of dough and place in the bottom of a greased 13x9 baking dish, pressing firmly causing the perforations to seal.
4. In a bowl, combine cream cheese, vanilla, and 1 cup of sugar. Then spread over the dough.
5. Unroll second can of dough and place on the cream cheese while pinching seams together.
5. Pour melted butter over the top. Mix ½ cup of sugar and cinnamon and sprinkle over the melted butter.
6. Bake for 30 minutes. Cool and then cover and store in refrigerate until ready to eat. When warming, place into warm oven and let set for 10 …show more content…
IV. Lastly, I am going to make an appetizer of guacamole. This recipe came from simplyrecipes.com. A. How to make guacamole
1. Gather ingredients: 2 avocados, sea salt, 2 limes, 2 tbsp of minced red onion, 2 tbsp finely chopped cilantro, black pepper, ½ ripe tomato without seeds and pulp.
2. Remove the skin and seed of the avocados, then put the insides in a bowl, and proceed to mash the avocados with a fork.
3. Add in all the rest of the ingredients to the mashed avocado.
4. Cover the bowl and chill till ready to serve. Serve with “On the Border” chips. Transition: Now that all the food is prepared, it is now time to sit down and reminisce over todays activities.
CONCLUSION`
I/II. Today we learned a little more about the history of the Tex-Mex cuisine. Then we made five different foods, from guacamole to sopapilla cheesecake with enchiladas in between.
III. In conclusion, Tex-Mex food is a big part of Texas culture. The food originated in San Antonio and is now currently a common food to eat in many homes, even outside of Texas. It is currently one of the many things that makes Texas a great state to be