The following are excerpts from the sold-out Partnership publication "The Valley Proud History Cookbook: Tales and Recipes of the Rio Grande Valley of Texas"--243 pages of personal stories and 111 pages of family recipes, both with regional flavor.

• Squash Casserole
• Venison with German Sauce
• Chile Rellenos
• King Ranch Casserole
• Mama’s Flan
• Smothered White-Winged Dove
• Bean Salad
• Watermelon Preserves
• Nopalitos (Cactus)
• Poor Man’s Omelet
• Mama’s Soft Molasses Cake
• Zucchini
• Spaghetti with Bacon
• Savory Stuffed Peppers
• New England Stuffed Flank Steak
• Blueberry Salad
• Hush Puppies
• Mother’s French Ice Cream
• Ro-Tel Recipes
• Cabbage Rolls
• Orange Blossom Muffins
• Deviled Crab
• Ethel’s Lemon Pie
• Beef with Mexican Squash
• Old Fashioned Lemonade
• Rio Grande Valley Marinated Onion Salad
• Camaron A Mojo De Ajo (Garlic Shrimp)
• Capirotada (Bread Pudding)
• Sand Tarts
• Crunchy Coleslaw
• Fam's Okra Gumbo
• Wedding Meatballs
• Vegetable Beef Soup
• Lemon Bars from the White House
• Cabrito en Salsa
• Border Buttermilk
• Black-Eyed Peas
• Apple Cake and Carmel Sauce