EVANS CAGLAGE/DMN; food styling by KAREN ELIZABETH WATTS/Special Contributor

Sourdough bread is the key to the texture in Perini Ranch Bread Pudding With Whiskey Sauce from The Texas Cowboy Cookbook.

Preheat oven to 325 F. Beat eggs and add 2 tablespoons melted butter, vanilla and milk. Gradually add 2 cups sugar and mix thoroughly until sugar dissolves.

Place bread cubes in bottom of 9-inch round, buttered baking dish. Pour egg mixture over bread, making sure all pieces are fully saturated. Sprinkle pecans over the bread and push them down into it. Bake 50 to 60 minutes, or until crusty. Allow to cool 10 minutes or more.

Whiskey sauce: While bread pudding is cooling, make whiskey sauce. Combine 1/2 cup sugar, 1/2 cup butter, cream and whiskey in medium saucepan. Stir constantly over low heat until mixture reaches low, rolling boil. Pour small amount over individual servings of bread pudding.

Makes 8 to 10 servings.

Note: Bread pudding is a popular cowboy dessert because it's a good way to use leftover sourdough bread.

PER SERVING: Calories 460 (43% fat) Fat 22 g (12 g sat) Cholesterol 92 mg Sodium 174 mg Fiber 1 g Carbohydrates 58 g Protein 5 g

SOURCE: The Texas Cowboy Cookbook by Robb Walsh

Place whole tenderloin in container you will marinate it in. Add a little Dr Pepper and soy sauce, lemon juice, peppercorns, salt and garlic and mix well. Add more Dr Pepper to cover; seal container and refrigerate for at least 5 hours, or overnight.

Place marinated tenderloin under hot broiler or over hot coals on grill and cook it, turning to brown on all sides. It will be rare when it registers 130 F on a meat thermometer, medium rare at 135 F, and medium at 140 F. Allow to rest 15 minutes before carving into serving slices. Serve immediately. Makes 4 servings.

Note: If you wish to use remaining marinade as basting sauce, heat to boiling in saucepan and reduce slightly before brushing it on tenderloin.

PER SERVING: Calories 421 (45% fat) Fat 21 g (8 g sat) Cholesterol 155 mg Sodium 1,119 mg Trace fiber Carbohydrates 9 g Protein 48 g

SOURCE: The Texas Cowboy Cookbook

In bowl large enough to hold completed salad, mix dressing by whisking together pineapple juice, lime juice, olive oil, coriander, and salt and pepper to taste. Set aside.

Cut off rough outer skin of jicama and peel carrots. Julienne vegetable by cutting or shredding into matchsticks with sharp knife, food processor or mandoline. Julienned vegetables should be about 3 inches long and 1/8 inch thick. Whisk dressing again and toss gently with prepared jicama and carrots.

Adjust seasoning with salt and pepper as needed. Chill for short time or serve immediately. Makes 12 servings.

PER SERVING: Calories 104 (39% fat) Fat 5 g (1 g sat) No cholesterol Sodium 83 mg Fiber 5 g Carbohydrates 15 g Protein 1 g

SOURCE: The Texas Cowboy Cookbook

Bring large pot of salted water to boil. Preheat oven to 350 F. Butter 2- to 3-quart baking dish. Combine tortillas and roasted poblanos in food processor and pulse lightly to finely chop (do not puree).

In large bowl, whisk half-and-half, eggs, and salt and pepper until well mixed and slightly fluffy. Stir in tortilla-and-chile mixture. Cook macaroni until al dente, following package directions. Drain well. Add pasta to tortilla-chile-egg mixture, along with two-thirds of grated cheeses. Stir well. Pour mixture into buttered baking dish. Spread remaining cheeses evenly over top.

Bake for about 40 minutes until bubbling and browned. Allow to set for 25 minutes before serving; garnish each serving with cilantro leaves.

Makes 6 servings.

PER SERVING: Calories 853 (62% fat) Fat 59 g (36 g sat) Chol 277 mg Sodium 930 mg Fiber 6 g Carbohydrates 52 g Protein 31 g

SOURCE: The Texas Cowboy Cookbook