2 quarts water
1/4 cup crushed caribe chile
2 tablespoons cider vinegar
1 teaspoon salt
4 ears corn, shucked
Bring water, chile, vinegar and salt to a boil. Add the corn; cover and cook for 5 minutes. Drain and serve immediately.
6 poblano chiles, roasted and peeled
1 onion, halved and cut in strips
2 to 3 tablespoons vegetable oil
8 ounces cream cheese, cut into 4 to 5 pieces
1/2 teaspoon garlic powder
Pinch of ground cumin
Salt, to taste
6 to 8 ounces Oaxaca or mozzarella, grated
Stem and seed the chiles and cut into narrow strips. Saut? the onion in vegetable oil until soft and translucent, about 5 to 8 minutes. Do not brown. Add the chiles and cook 1 minute, then add the cream cheese and spices. When the cream cheese is completely melted, add the grated Oaxaca or mozzarella cheese in 6 to 8 handsful. Allow the cheese to melt without stirring and take care to keep the temperature low.
Serve in individual ramekins with a hot flour tortilla draped over the top of each bowl. To eat, the raja mixture is simply spooned into the tortilla, which is rolled or folded to keep the mixture from spilling out. Remember the trick of tipping one end up so you don’t lose any of the delicious filling.
The chile and onion mixture may be prepared up to 2 days in advance and either refrigerated or frozen until ready to use. Be sure to reheat it before adding the two cheeses.
2 tablespoons packed brown sugar
2 tablespoons milk
1 egg
3/4 cup soft bread crumbs
1/4 cup yellow or white cornmeal
2 teaspoons ground cinnamon
1 large acorn squash, cut crosswise
into 1/2-inch slices and seeded
1/3 cup butter, melted
Preheat oven to 400 degrees F.
Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture; repeat once more.
Place squash slices in an ungreased 13 x 9-inch baking pan. Drizzle with butter. Bake uncovered until squash is tender, about 35 minutes.
Use the blossoms from winter squash, not zucchini.
20 to 30 fresh squash blossoms
3 eggs
1/3 cup milk
1 teaspoon pure ground chile
Salt, to taste
1 1/2 cups corn meal
Vegetable oil
Wash blossoms gently, then pat dry. Beat together the eggs milk and seasonings. Dip each blossom in the mixture, roll it in the corn meal, lay on a cookie sheet, and refrigerate for 15 minutes before frying.
Heat oil in a heavy skillet and dry the blossoms a few at a time until crisp and golden brown, about 3 minutes. Tongs will help to turn them over. Drain on paper towels and serve immediately.
Blue cornmeal adds interest to this old pioneer standby.
3/4 cup blue cornmeal
1/2 teaspoon salt
1 1/4 pounds green tomatoes
2 tablespoons butter or bacon drippings
4 green chiles, roasted, peeled and chopped
Combine blue cornmeal and salt. Slice tomatoes, then dip in the cornmeal mixture.
Melt butter in a heavy skillet over medium heat. Add tomato slices and brown on one side. Flip tomatoes over to brown second side. Spread green chiles over the tops of the tomatoes while the second side is browning.
2 (13 ounce) cans white hominy
3 tablespoons onion, grated
1 1/2 cups sour cream
Salt, to taste
1 1/2 cups jack cheese, shredded
4 roasted green chiles, skins and
seeds removed, chopped, or
2 small can green chiles, chopped
Mix all ingredients together in a large casserole. Bake at 350 degrees F for 30 minutes.
Serves 12.
This is an old cowboy recipe. It was commonly used for pancake syrup.
1 teaspoon light Karo? syrup
3/4 cup buttermilk
1/4 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon baking soda
1/8 cup margarine
Blend all ingredients and boil for 5 minutes. Use a large kettle as it tends to foam.
Yields 1 cup syrup.
This is wonderful over chocolate pancakes or waffles.
5 tablespoons melted butter
1/2 cup granulated sugar
2 pints fresh raspberries
Dash of Grand Marnier
In a saut? pan, melt the remaining butter. Add the sugar, stirring constantly until the sugar dissolves, about 1 minute. Add the raspberries and saut? for 2 to 3 minutes. Remove from heat and add the Grand Marnier. Flame the liqueur and continue to cook for 1 minute.
2 cups pureed mulberries
1 1/2 cups granulated sugar
1/4 cup white corn syrup
1 tablespoon lemon juice
Bring mixture to a boil you cannot stir down and boil one minute from that point. Remove from heat, skim off foam and seal in jars. Refrigerate or preserve by hot water bath canning process.
Wonderful for French toast!
1 cup granulated sugar
1 cup butter
1 (6 ounce) can frozen orange juice concentrate
In a small saucepan combine sugar, butter and orange juice concentrate. Place over low heat until butter is melted. Do not boil. Remove from heat and cool for 5 to 10 minutes.
Beat until slightly thickened and serve warm. Orange syrup will keep in the refrigerator for several weeks.
Makes 1 1/2 cups.
