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Cooking The Foretravel Way…

Welcome to Cooking The Foretravel Way, featuring recipes from our Foretravel family. We encourage members to submit their favorite “motorcoach cooking friendly” recipe. Recipes will be selected from our member and employee submissions in each issue.

Billy Jack Worsham

Managing Editor: Foretravel Parts Manual Publications Deparment

Ever wonder where all those Foretravel manuals come from? Billy Jack Worsham is your man! Billy Jack began working at Foretravel on July 13, 1988, and we’ve now known him for years, and know him to be shy and modest . . . no wait . . . that’s someone else! Our Billy Jack is anything but shy and timid. He has studied for years to master ancient martial arts fighting techniques. He currently studies the system of Shen Chuan, translated “Spirit Fist,” a

name derived from the "ghost-like" and deadly striking a Shen Chuan practitioner is capable of. The system's flow, rapid striking, the bite of its locks, and its "never give up" tenacity are all depicted by the symbol of the cobra. Pretty scary? No way! Billy Jack is just “dad” to his proud family. Mendy and Billy Jack have been married for 18 years and have three children that they are extremely proud of: Maci, 14, and twins Kad and Katie, 10.

Computers are another art form he has mastered, and all our publications show Billy Jack’s dedication in making certain that your manuals are 100% accurate and informative. Now you know the real man behind the manual.

Enjoy his recipe for No-cook Fresh Garden Salsa!


Ingredients: 2 sweet bell peppers 1/2 pound hot peppers (I use jalapenos and a couple of habaneros for flaming) 1 lb onions 1 lb tomatoes Two cloves fresh garlic (this is pretty strong -- use 1/4 tsp garlic powder if fresh is not available) 1/2 to 1 bunch fresh cilantro (1 tsp dried if out of season) 1 tsp salt

1/8 cup vinegar 1/4 cup oil

Instructions: Wash all produce. Dice tomatoes and place in colander in the sink to drain off juice. Remove stems from peppers and chop. Remove seeds if heat is an issue. Dice onions. Mince the garlic cloves. Pluck the cilantro leaves, or do as I do and just chop the whole bunch. The stems are pungent and we like the extra

kick. We chop and dice because we like chunky salsa. For thin blends, just put all ingredients in blender and blend until smooth. Mix all ingredients in a large bowl. Cover and chill for 1 hour. Makes 6 cups.

Chad Devillier

Electrical Engineer Engineering Deparment

With his family originating from Crawley, Louisiana, Chad’s background comes flowing into his cooking

creations. He graduated from the University of Texas at Tyler in May of 2005 with a BS in electrical engineering, and came to work for Foretravel. Making the move with him was his wife of four years, Cassie, three-year-old daughter Chloie, and the newest family member, son Coen, born December 1st. Chad is a huge sports fan favoring the Cowboys, Rockets, Astros and Longhorns. He also enjoys his family time, church and FOOD.


Ingredients: 1/2 cup butter or margarine 1 onion, chopped 1/2 teaspoon minced garlic 1 pound peeled crawfish tails w/crawfish fat 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper 1/2 teaspoon hot sauce 1 1/2 tablespoons all-purpose flour

3/4 cup water 1/2 cup finely chopped green onions 1/4 cup finely chopped fresh parsley Hot cooked rice

Instructions: Melt the butter in a large skillet over medium heat. Add onion and garlic and sauté, stirring constantly, five minutes. Stir in the crawfish tails and fat with the next five ingredients and cook for five minutes. Stir in the flour and cook,

stirring constantly, for two minutes. Stir in water gradually; cook over low heat 20 minutes, stirring mixture occasionally. Stir in green onions and parsley; cook three minutes. Serve over rice. Makes four to six servings.

see you down the road… 15

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