State Plate Thanksgiving Midday Buffet: Texas

Thanksgiving Feast – State Plate Style!

What are you whipping up for Thanksgiving? Turkey with all the trimmings? A regional favorite or a secret family recipe? We love discovering tasty delights! So, we’re serving up some of our favorite State Plate tips, trivia and recipes to go along with our weeklong State Plate Thanksgiving Midday Buffet! Dig in! Happy Thanksgiving!

Thursday, November 23rd at 1p ET

On the Buffet Menu Today…State Plate: Texas

Appetizer: Pan de Campo

Entrée: BBQ Brisket

Side 1: Chili

Side 2: Sweet Onion Casserole

Dessert: Texas Sheet Cake


State Plate: Texas Fun Food Facts

Chili to Die For! Legend has it that famed frontiersman Kit Carson’s dying words were Wish I had time for just one more bowl of chili.

Cowboy Way…The traditional way to make Pan de Campo is in a Dutch oven, but if you’re riding the lonesome trail and camping out overnight, it’s not likely you’ll find appliances around. So, simply wrap the dough around a stick, and cook your bread over coals.

Cry-Free Chopping! No need to start making dinner by sobbing at the cutting board.

Before you cut into your onion, place it in the freezer for about 15 minutes. Supposedly, freezing the onion slightly prevents the release of the tear-inducing chemicals.

How to Move a Cake: If your cake is just one tier, it can be placed on an adult’s lap in your car. For cakes 2 tiers or more, make sure it’s on a level surface, and an SUV is best. In all cases, crank up the AC, pick up your cake at the last stop before its destination and don’t channel your inner race car driver.


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