Our ranch is A Splash of Color
Longhorns - Proudly breeding TRADITIONAL Longhorns, the perfect cattle for
Our Longhorns are bred to be
sound, functional and fertile with excellent maternal traits, wonderful
conformation, great twisty horns, gentle dispositions, color and need little or
no human intervention. All of which are desired traits they pass on to the next
Best of all, our Longhorns are
affordable! Please visit our website at
for we sell mounted skulls, limited edition prints and other collectibles as
This recipe was submitted by:
A Splash of Color Longhorns
1/4 C. sour cream
1/2 t. salt
1 t. celery seed
Mix all topping ingredients together and set aside.
2 lbs. hamburger meat or sausage
1 C. finely chopped onions (Kay prefers red/maroon ones)
3/4 C. finely chopped green peppers
2 1/2 C. coarse cut celery
2 pkgs. chicken noodle soup mix
1 C. regular rice (uncooked white or "dirty rice")
1/4 C. oleo
1/4 C. boiling water
1 can water chestnuts
1 small can blanched almonds (if desired)
shredded cheese (sharp and monterey) to taste
1 can of regular biscuits, cut each biscuit in half, cutting across to make 2
"sandwich" type halves
salt and pepper to taste
Brown beef or sausage and drain off excess fat. (Note: if using Longhorn meat
there will be no fat to drain....it's the leanest meat of any cattle breed.)
Cook soup mix and rice in boiling water until rice is done. (about 20 minutes)
Saute onion, green peppers and celery in the 1/4 C. of oleo.
Mix all ingredients (save some of the cheese to put on top). Then put a thin
layer of ingredients in the bottom of a 9 x 13 casserole dish.
Next apply 1/2 of the biscuit slices across the bottom. Then cover with the
remaining mixed ingredients. Sprinkle with the blanched almonds, if desired.
Bake at 350 degrees F. covered 1/2 hour, then apply remaining sliced biscuits
across the top, sprinkle with cheese to taste and more almonds if desired. Pour
Cook uncovered 1/2 to brown top.