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Cookin' With Leo

By Leocthasme

Redneck, Mexican, French, Keesche

(However Them French Spell That Stuff)

Well, I got the idea from the junk that sometimes my dear partner in life likes, but I hate with a purple passion. She seems to like all that soft, cheesy, undone eggy stuff that comes from them French, so called cuisine cooks what makes all that soft eggy, creamy, junk (food). Never did like any thing what the French cook, but I will admit they are good at making Champagne and Wine. I can handle that pretty well. Now, if they would just learn to fry or BBQ a good hunk a beef to go with thier fine wine. Well, anyway as eatin’ stuff and diet stuff gets slathered about the stove, I watched some of the outpourings my dear partner tried to push on me as food. So, I figured if she liked that kind of junk (food), I better come up with a recipe what might make it good for me too. That took a bit of doin’, as I had to make it UnKeesche, and UnFrench as the case may be.

So, here is a West Texas, Mexican, (Un)French recipe for Keesche
(whatever you want to call it, or however them French spell it.)

What you need:

    First off you will need a cast iron 9” skillet with a tight fitting cast iron lid (usually come that way) so don’t find one thing without the other.
    Warm it enough to melt a Half stick of butter in it and make sure it coats the pan all around and rub some around the sides too.
    4 or 5, depends how big they are, corn tortillas place them in the buttered skillet (that’s the Mexican part).
    ½ green pepper, seeded and chopped
    4 oz chopped mushrooms
    ½ white onion, chopped
    1 cup grated sharp cheddar cheese
    ¼ cup grated parmesan cheese
    1 can Ro-Tel hot diced tomatoes, juice and all
    4 strips lean bacon chopped and fried, pour off grease when brown enough.
    Mix the pepper, mushrooms, onion, cheese, diced tomatoes, and fried bacon bits in a bowl and spread the mixture on top the tortillas and let that begin to simmer on low heat. (that’s my redneck part)
    3 eggs, beaten well
    ½ teaspoon black pepper
    1 teaspoon corn starch
    ½ cup milk (That’s the French stuff)
    Beat the eggs well, and add the pepper, corn starch, and milk, mix all well and pour over the top of the cheese and veggie mixture. Cover and let cook on medium low for 30 minutes.
    Now you can uncover it and place under the oven broiler to set and lightly brown the egg mixture on top.

And there you have a great Redneck, Mexican, French, Keeche, what will feed maybe 4 hungry rednecks, who will like your French cooking if you don’t mention that French word, what I caint spell. And they’ll wash it all down with several cups a’ black coffee.

Ya’all Take Care Now, Ya’heah!

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Reader Comments

Name: Melinda Email:
Comment: Am so glad to see this recipe in the magazine. What a wonderful idea, Leo! M



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