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Taste of New Mexico Kitchens-Anonymous · 30 Tempting Spaghetti Meals

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  Speaker 1: Introduction of a Taste of New Mexico Kitchens. This is
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  Speaker 1: a LibriVox recording. All LibriVox recordings are in the public domain.
• 0:10
  Speaker 1: For more information or to volunteer, please visit LibriVox dot org.
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  Speaker 1: Read by Lurie Wilson, A Taste of New Mexico Kitchens
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  Speaker 1: by anonymous introduction. New Mexican cooking is unique to New Mexico.
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  Speaker 1: Stacked enchiladas topped with an egg and smothered in pungent
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  Speaker 1: red sauce, tinder, soapapias, rich and meatiposole stew, green chili,
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  Speaker 1: and blue corn to tillas. These dishes have been mainstays
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  Speaker 1: of New Mexicans for generations, some remaining classics and some
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  Speaker 1: having changed with time, but all retaining their original essence.
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  Speaker 1: In New Mexico magazines The Best from New Mexico Kitchens,
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  Speaker 1: we give you a big helping of good New Mexico cooking,
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  Speaker 1: from Indian Spanish basics to hate cousine. In our second cookbook,
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  Speaker 1: More of the Best from New Mexico Kitchens, we offer
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  Speaker 1: variations on classic New Mexico dishes, forgotten favorites of the pioneers,
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  Speaker 1: and familiar recipes with new twists. They range from the
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  Speaker 1: supremely simple to more sophisticated versions. We have specialties from
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  Speaker 1: restaurants big and small, places you may have visited yourself,
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  Speaker 1: and from good cooks all over the state. As a
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  Speaker 1: special premium for new subscribers to New Mexico Magazine, we
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  Speaker 1: have put together a Taste of New Mexico Kitchens, a
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  Speaker 1: small sampling of favorite New Mexican recipes from both cookbooks.
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  Speaker 1: We want to share these recipes with you, the subscribers
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  Speaker 1: of New Mexico Magazine, with our compliments.
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  Speaker 2: End of introduction, Section two of a Taste of New
• 1:59
  Speaker 2: Mexico Kicks. This is a LibriVox recording. All LibriVox recordings
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  Speaker 2: are in the public domain. For more information or to volunteer,
• 2:12
  Speaker 2: please visit liprivox dot org. A Taste of New Mexico
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  Speaker 2: Kitchens by Anonymous main Courses Part one, Free Hollas to Kilits,
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  Speaker 2: free Holays. One would think that a boiled bean is
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  Speaker 2: a boiled bean, but it's not that simple. Of course,
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  Speaker 2: each cook thinks his or her way is the best
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  Speaker 2: and only method. Those who advocate the overnight soak will
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  Speaker 2: do it this way. Take two cups of dry pintal beans,
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  Speaker 2: pick them over and wash them. Cover with cold old
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  Speaker 2: water and soak over night. Drain and rinse well. Put
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  Speaker 2: in a large pot with about eight cups of water
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  Speaker 2: and two tablespoons of lard. Bring to a boil and
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  Speaker 2: simmer gently, covered for about one and a half hours.
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  Speaker 2: Then test for tenderness. Stir in two teaspoons of salt.
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  Speaker 2: Depending on how long the beans were soaked and how
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  Speaker 2: high your altitude is the temperature at which things boil
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  Speaker 2: goes down. As altitude goes up, you may have to
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  Speaker 2: cook the beans for up to another hour, adding more
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  Speaker 2: water if needed. Serve beans, broth and all in bowls,
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  Speaker 2: top with red or green chili salsa. Most people do
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  Speaker 2: it this way. Pick over the two cups of dry
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  Speaker 2: pinto beans and wash them. Put beans, eight cups of
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  Speaker 2: water and two tablespoons of lard in a big pot.
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  Speaker 2: Some folks like to add two cloves of garlic. Bring
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  Speaker 2: to a boil, cover and simmer for two hours two
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  Speaker 2: and a half. If you are at a high altitude,
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  Speaker 2: stir in two teaspoons of salt. If you add salt
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  Speaker 2: too early in the cooking, your beans will be too tough.
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  Speaker 2: Continue cooking, adding water as necessary until beans are tender.
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  Speaker 2: Serve as above. Another way to cook your pinto beans
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  Speaker 2: is in the pressure cooker. Pick over two cups of
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  Speaker 2: dry pinto beans and wash them. Put beans a cups
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  Speaker 2: of water and two tablespoons of ward into a large
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  Speaker 2: pressure cooker. Bring to a boil and boil gently for
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  Speaker 2: ten minutes without the lid on. Remove from heat, cover
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  Speaker 2: and let the beans stand for about two hours, or
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  Speaker 2: until an hour before you intend to eat. Add to
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  Speaker 2: teaspoons salt, cover and bring the pressure up to fifteen pounds.
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  Speaker 2: Cook for ten minutes fifteen or more at high altitudes.
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  Speaker 2: Allow pressure to drop normally. Serve as above, and think
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  Speaker 2: of the energy you've saved. Free holays. This is the
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  Speaker 2: basic bean recipe. Three cups pinto beans, four quartz water,
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  Speaker 2: one clove garlic, one cup diced salt, pork salt. Wash
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  Speaker 2: beans well, cover with water and soak overnight. Drain. Put beans, water, garlic,
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  Speaker 2: and salt, but not salt in a large heavy kettle.
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  Speaker 2: Cover tightly. Bring to a boil and simmer for about
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  Speaker 2: one and a half hours, or until the beans are
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  Speaker 2: tender but not mushy. Add boiling water during the cooking
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  Speaker 2: if necessary, and stir occasionally. When the beans are done,
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  Speaker 2: remove lid, turn up heat, and cook until all liquid
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  Speaker 2: has been absorbed. Add salt to taste fri joles refritos.
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  Speaker 2: Many people think that beans are at their best on
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  Speaker 2: the second day, when they are served as re fried beans. Beilomina,
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  Speaker 2: who has a well known restaurant of the same name
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  Speaker 2: in Los Alamos, recommends this classic method. To two tablespoons
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  Speaker 2: bacon drippings. Add two cups day old cooked pinto beans.
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  Speaker 2: Use a potato masher for mashing and stirring beans as
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  Speaker 2: they fry. When beans are thoroughly hot, add four cups
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  Speaker 2: grated cheddar or jack cheese. Continue stirring until cheese has melted.
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  Speaker 2: Serve hot. Some New Mexicans also like to fry a
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  Speaker 2: small minced onion in the fat before adding the beans.
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  Speaker 2: Whatever method you use, the resulting dish is delicious. Classic
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  Speaker 2: New Mexico red and chilladas twelve blue corn tortillas, one
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  Speaker 2: third cup vegetable oil, three to four cups red chili sauce,
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  Speaker 2: sea section four on chili, three cups grated horn cheese,
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  Speaker 2: two small onions minced, four eggs optional. Fry tortillas in
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  Speaker 2: oil until soft and drain on paper towels, heat chili sauce.
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  Speaker 2: Layer tortillas on serving plates, topping each with grated cheese
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  Speaker 2: and minced onions and sauce. Stack three per serving plate
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  Speaker 2: and top with cheese and sauce. Put plates in oven
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  Speaker 2: to allow cheese to melt. Meanwhile, fry eggs in remaining oil.
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  Speaker 2: Top each anchilata stack with a fried egg. Serve immediately
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  Speaker 2: serves four green chili and chialatas, six blue corn tortillas.
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  Speaker 2: Two tablespoons oil, one col garlic, two cups green chili sauce,
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  Speaker 2: one tablespoon flour, two cups grated longhorn or jack cheese,
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  Speaker 2: one quarter cup minced onion salt To taste, Heat the
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  Speaker 2: tortillas on a hot grittle and keep warm under a
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  Speaker 2: tea towel. Heat the garlic in the oil, then discard garlic.
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  Speaker 2: Blend flour into oil. Stir in green chili sauce see
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  Speaker 2: section four on chili, and heat thoroughly. If mixture is
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  Speaker 2: too thick, add water, add salt to taste. Layer tortillas
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  Speaker 2: with sauce, minced onion, and cheese on oven proof plates.
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  Speaker 2: Sprinkle cheese on top. Place an oven to allow cheese
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  Speaker 2: to melt nerves two. For a real New Mexico touch,
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  Speaker 2: place a poached or fried egg on top. The egg
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  Speaker 2: has the quality of melding all the flavors. Chicken, sour
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  Speaker 2: cream and chillattice. Twelve corn tortillas, four cups green chili sauce,
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  Speaker 2: three cups minced cooked chicken, one pound jack cheese grated,
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  Speaker 2: one quarter cup minced onion, optional, salt to taste, one
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  Speaker 2: pint sour cream. Heat tortillas on a hot griddle and
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  Speaker 2: keep warm under a tea towel, or heat the tortillas
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  Speaker 2: in oil and drain well on paper towels. Mix one
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  Speaker 2: cup of the chili sauce see section four chili for recipe.
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  Speaker 2: With the chicken. Put one quarter cup of the chicken
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  Speaker 2: mix exture on each tortilla and roll it up. Place
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  Speaker 2: in an oblong baking dish. Cover the enchiladas with the
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  Speaker 2: grated cheese. Add the onion if desired, and salt to
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  Speaker 2: taste to the remaining chilly sauce, and pour over the enchiladas.
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  Speaker 2: Bake it three hundred and fifty degrees fahrenheit for about
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  Speaker 2: twenty minutes. Smother with sour cream, and return to oven
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  Speaker 2: for ten minutes or until everything is hot. Serve immediately
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  Speaker 2: serves six passoli. Sandoval Passoli is whole harmony, and in
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  Speaker 2: New Mexico it is cooked with pork into a thick stew.
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  Speaker 2: The first time you taste it, you may be unimpressed.
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  Speaker 2: The second time, well, you think there perhaps another helping
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  Speaker 2: would go down. Well, the third time you're hooked. Like
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  Speaker 2: the rest of us, you won't think that Christmas Eve,
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  Speaker 2: or a feast day of any kind is complete without
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  Speaker 2: a big bowl of steaming passoli. Richard c sand of All,
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  Speaker 2: who grew up in nom Bay, prepares his holiday passoli
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  Speaker 2: this way. Richard uses frozen passoli. But if you can't
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  Speaker 2: find that, perhaps you can find dried passoli. Failing that,
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  Speaker 2: you might make de with canned harmony, which of course
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  Speaker 2: won't need to cook as long as the other varieties,
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  Speaker 2: But as Richard points out, it won't taste this good either.
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  Speaker 2: Two pounds frozen passoli, two pounds pork roast, cut up,
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  Speaker 2: dash of oregano, three to four dry red chili pods,
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  Speaker 2: broken up, salt to taste. Rinse pasoli well, put passoli
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  Speaker 2: oragano and chili pods in a large pot add cold
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  Speaker 2: water to about two inches above the corn. Heat to
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  Speaker 2: a boil and cook for twenty minutes. Add the meat,
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  Speaker 2: Reduce heat and simmer for about three hours until meat
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  Speaker 2: is cooked and kernels are soft but not mushy. You
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  Speaker 2: might need less time at lower altitudes than Santa Face.
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  Speaker 2: Stir frequently and add water as needed, salt to taste
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  Speaker 2: at end. Serve in bowls and pass the chili sauce
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  Speaker 2: or uses an accompaniment to a dinner of enchiladas, tomalies, frijoles,
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  Speaker 2: and chiliesprianos, thus sheds, pasoli stew one pound lean pork shoulder,
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  Speaker 2: two pounds frozen pasoli, homini, juice of one lime, two
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  Speaker 2: tablespoons coarse red chili, three cloves garlic, one quarter teaspoon
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  Speaker 2: dried o regano, three tablespoon salt. Cook the pork in
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  Speaker 2: a pressure cooker with water to cover for twenty minutes.
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  Speaker 2: Reduce pressure under cold water. Open pot and add pasoli, lime,
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  Speaker 2: juice and chili. Add water about twice as much as
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  Speaker 2: the amount of basoli. Cook for forty five minutes under pressure.
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  Speaker 2: Reduce pressure under cold water, Remove the pork and cut
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  Speaker 2: up put basoli, pork, garlic, o recano and salt in
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  Speaker 2: a large, heavy covered pot and simmer for one to
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  Speaker 2: three hours, or until hominy kernels have burst and are
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  Speaker 2: soft but not mushy. Serve alone or as a side dish.
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  Speaker 2: Freeze as well. Note these times are set for Santa
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  Speaker 2: Fe's high altitude. At lower altitudes, where the boiling point
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  Speaker 2: is higher, you may wish to try shorter cooking times
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  Speaker 2: at first. Possoli or tease. Everyone has his own special
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  Speaker 2: recipe for passoli. This is the way Willy and June
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  Speaker 2: or Teas prepare it at La Tertulia in Santa Fe
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  Speaker 2: and good. It is two cups frozen white passoli homoni,
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  Speaker 2: one quart water, one pound pork shoulder or chops, one
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  Speaker 2: eighth teaspoon or recano, one teaspoon whole black pepper corns,
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  Speaker 2: one third cup chopped onion, four dried red chili peppers,
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  Speaker 2: crumbled salt. Mix all ingredients in a large heavy pot,
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  Speaker 2: bring to a boil and simmer covered for about two
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  Speaker 2: and a half hours, or until the kernels are soft
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  Speaker 2: but not mushy. Salt to taste. Serves four. Della's tacos
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  Speaker 2: Dalla's Spanish dining room in Farmington is one of the
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  Speaker 2: most popular restaurants in northwestern New Mexico. But Della Javez
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  Speaker 2: throws up her hands in dismay and laughs at the
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  Speaker 2: idea of writing down her recipes. One must watch to
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  Speaker 2: see how it is done, she says. This is how
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  Speaker 2: she prepares her tacos. Take ground chuck and brown it
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  Speaker 2: in the frying pan, draining off exit sess fat. One
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  Speaker 2: pound of meat will probably fill six tortillas. Season the
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  Speaker 2: meat with salsa made with chopped, peeled tomatoes, garlic, salt,
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  Speaker 2: chopped onions, chopped red chilies. The Quantitiestulla implies will depend
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  Speaker 2: on one's own taste. When the meat is ready, warm
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  Speaker 2: tortillas on a grill, place in a bowl and cover
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  Speaker 2: with a towel. They'll steam themselves soft. Fold the tortillas
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  Speaker 2: in half and stuff with meat. Pin with wooden toothpicks.
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  Speaker 2: Fry the tacos in very hot, deep fat, perhaps three
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  Speaker 2: hundred and seventy five to four hundred degrees fahrenheit, for
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  Speaker 2: just a minute. Turn over, then remove and drain, Remove toothpicks,
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  Speaker 2: and stuff with grated longhorn cheese, perhaps a half pound
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  Speaker 2: for six tacos, shredded lettuce, and finely chopped tomatoes in
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  Speaker 2: that border. Serve chicos. Chicos are sweet corn kernels that
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  Speaker 2: have been dried and saved for winter. This dish is
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  Speaker 2: popular in the Spanish speaking villages of northern New Mexico.
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  Speaker 2: Two cups chicos, ten pups water, two pounds pork, one
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  Speaker 2: onion minced, one clove garlic, one half teaspoon oregano, four
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  Speaker 2: chili pods, two teaspoons salt. Wash chicos and soak over night.
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  Speaker 2: Drain and cover with five cups of water. Bring to
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  Speaker 2: a boil and simmer for about an hour. Meanwhile, cut
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  Speaker 2: pork in one inch keyes and fry until brown. Drain fat,
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  Speaker 2: stir in a cup or two of water to gather
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  Speaker 2: up the flavorful bits at the bottom of the pan.
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  Speaker 2: Pour meat, garlic or regano, washed and crushed chili pots,
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  Speaker 2: salt to taste, and remaining water in with chicos. Cover
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  Speaker 2: and simmer for two and a half hours or until
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  Speaker 2: chicos are tender, or use the pressure cooker and cook
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  Speaker 2: for about one hour. Serve in soup bowls serves six kalites.
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  Speaker 2: If you have access to wild spinach, that's really what
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  Speaker 2: you should use. In this recipe, but most people make
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  Speaker 2: de with the tame kind. One half pound fresh spinach
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  Speaker 2: or one ten ounce package frozen spinach, one tablespoon shortening,
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  Speaker 2: three tablespoons chopped onion, one quarter teaspoon crushed red chili,
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  Speaker 2: salt to taste. Wash spinach while chopp and steam about
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  Speaker 2: ten minutes or until tender. Sautey onion in shortening, Mix
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  Speaker 2: in drained spinach, chili, and salt, and cook for an
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  Speaker 2: additional five minutes. Serves two to three. End of section two.
• 20:41
  Speaker 3: Section three of A Taste of New Mexico kitchens. This
• 20:45
  Speaker 3: is a LibriVox recording. All LibriVox recordings are in the
• 20:49
  Speaker 3: public domain. For more information or to volunteer, please visit
• 20:53
  Speaker 3: libravox dot org. Read by Betty B. A Taste of
• 20:57
  Speaker 3: New Mexico kitchens by anonymous Main courses. Part two. Chillupus
• 21:04
  Speaker 3: El Paragua in Espanola's El Paragua. Luis and Frances Attensio
• 21:11
  Speaker 3: make chillupas this way. One corn tortilla, vegetable oil, one
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  Speaker 3: fourth cup refried beans, shredded chicken, one fourth cup grated
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  Speaker 3: longhorned cheese, one fourth cup guacamole shredded lettuce, one quarter tomato,
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  Speaker 3: two tablespoons sour cream, black olives, onion rings, paprika. Fry
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  Speaker 3: the tortilla and place on an oven proof plate. Spread
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  Speaker 3: with refried beans, then chicken, then cheese. Slide under broiler
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  Speaker 3: to melt cheese. Quickly cover with guacamole, mashed seasoned ripe, avocado, lettuce, tomato,
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  Speaker 3: cutting bits and sour cream. Decorate with black olives and
• 21:51
  Speaker 3: bermuda or Spanish onion rings, dust cream with paprika. Serve
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  Speaker 3: immediately serves one adroscom. This traditional Spanish recipe is one
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  Speaker 3: that Scotti King has adapted and serves often to her
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  Speaker 3: delighted guests. As Scottie points out, the dish can be
• 22:10
  Speaker 3: prepared ahead of time as it improves with standing. This
• 22:14
  Speaker 3: amount serves four, but the recipe can easily be doubled.
• 22:19
  Speaker 3: One chicken or fowl cut up as for frying. Three
• 22:23
  Speaker 3: cups boiling water, one large onion chopped, one to two
• 22:27
  Speaker 3: cloves garlic minced, one cup raw rice washed, one quarter
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  Speaker 3: cup olive oil, one and one half teaspoon salt, one
• 22:35
  Speaker 3: teaspoon paprika, one half teaspoon pepper, two sprigs parsley minced,
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  Speaker 3: one bay leaf, one half teaspoon saffron, two to four
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  Speaker 3: canned pimentos, chopped oregano, basal thyme optional. Put chicken in
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  Speaker 3: a large pot with boiling water and one half teaspoon
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  Speaker 3: of the salt. Cover and simmer for twenty to thirty
• 22:58
  Speaker 3: minutes forty fifty if it's a fowl. Meanwhile, mix onions, garlic,
• 23:03
  Speaker 3: and rice, heat olive oil in a large heavy skillet.
• 23:07
  Speaker 3: Add rice mixture and stir until oil is well mixed
• 23:10
  Speaker 3: in cover and fry very gently for ten minutes. Stir
• 23:15
  Speaker 3: frequently and take great care mixture does not brown. Add
• 23:19
  Speaker 3: remaining salt, paprika, pepper, parsley, bay leaf, and saffron to
• 23:24
  Speaker 3: chicken pot. Add such optional seasonings as you like, correct
• 23:29
  Speaker 3: salt if need be. Then spread rice mixture over the
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  Speaker 3: top of chicken. Cover and simmer gently until rice is
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  Speaker 3: soft and chicken is tender when pierced with a fork
• 23:39
  Speaker 3: from forty to sixty minutes. Add the pimentos just before serving.
• 23:45
  Speaker 3: Serves four calabacitis. This is one of the most popular
• 23:49
  Speaker 3: vegetable dishes in New Mexico and deserves to be better
• 23:53
  Speaker 3: known in the rest of the country. It's delicious two
• 23:57
  Speaker 3: tablespoons oil or lard, garlic, one medium onion, four medium
• 24:03
  Speaker 3: large zucchini, one twelve ounce can nibblic corn drain, one
• 24:08
  Speaker 3: four ounce can diced green chilies or two fresh peeled chilies,
• 24:12
  Speaker 3: salt to taste, one half cup grated cheddar jack or
• 24:16
  Speaker 3: longhorn cheese in a large heavy skillet. Saute the onion, garlic,
• 24:21
  Speaker 3: and zucchini in oil, Discard the garlic, mix in drained corn,
• 24:26
  Speaker 3: chopped chilies, and salt. Cover tightly and heat through. Mix
• 24:30
  Speaker 3: in cheese and serve. Serves four huevos rancheros. Everyone has
• 24:36
  Speaker 3: a special way of preparing quevos rancheros. This suggestion comes
• 24:40
  Speaker 3: from New Mexico State University. Two cups green or red
• 24:45
  Speaker 3: chili sauce, four eggs, one half cup grated cheese. Heat
• 24:50
  Speaker 3: chili sauce in shallow frying pan one hot slip eggs
• 24:53
  Speaker 3: into sauce from small dish or saucer, being careful not
• 24:57
  Speaker 3: to break yolks. Cover and over very low heat until
• 25:02
  Speaker 3: eggs are poached to desired firmness. Serve on warm plates,
• 25:06
  Speaker 3: with remaining sauce poured over eggs. Sprinkle with cheese. Serves
• 25:11
  Speaker 3: two use canned sauce or your own mixture. Red chili
• 25:15
  Speaker 3: burritos from Angie m Garcia comes another of her specialties,
• 25:20
  Speaker 3: the beloved burrito. Four cups cooked pinto beans, two teaspoons bacon,
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  Speaker 3: fat or vegetable shortening, garlic, salt to taste. Twelve flour
• 25:30
  Speaker 3: tortillas one eighths to one quarter inch thick, one cup
• 25:34
  Speaker 3: grated jack or longhorn cheese, one half cup minced onion,
• 25:39
  Speaker 3: red chili sauce, mashed beans and season with garlic, salt
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  Speaker 3: to taste. Fry in bacon fat, Heat tortillas on ungreased
• 25:47
  Speaker 3: grittle and cover with towel to keep warm. Spoon hot
• 25:51
  Speaker 3: bean mixture down the center of each tortilla roll and
• 25:54
  Speaker 3: place two on each serving plate. Pour heated red chili
• 25:58
  Speaker 3: sauce over burritos and top with cheese and onions. Serves six.
• 26:04
  Speaker 3: Caspacho New Mexico, a delectable and cooling liquid salad from
• 26:09
  Speaker 3: Spain with a special New Mexico touch. Two pounds tomatoes
• 26:13
  Speaker 3: peeled or two fourteen and one half pounce cans stew tomatoes,
• 26:19
  Speaker 3: one cucumber, one half green pepper, one large onion, one
• 26:23
  Speaker 3: clove garlic one quarter cup olive oil, one tablespoon vinegar,
• 26:28
  Speaker 3: one cup tomato juice, salt to taste, one four ounce
• 26:33
  Speaker 3: can diced green chili ice cubes. Dice half the tomatoes,
• 26:37
  Speaker 3: being careful not to lose any of the juice, half
• 26:40
  Speaker 3: the cucumber, half the onion, half the pepper. Set aside
• 26:44
  Speaker 3: in a large bowl or pitcher. Put the remaining tomatoes, cucumber, peppers,
• 26:50
  Speaker 3: and onion into a blender, along with the garlic, olive oil, vinegar,
• 26:54
  Speaker 3: tomato juice, salt to taste, and green chili. Blend for
• 26:59
  Speaker 3: a few seconds. Pour into container with chopped vegetables. Mix well,
• 27:03
  Speaker 3: cover and chill thoroughly. Serve with two or three ice
• 27:06
  Speaker 3: cubes in each bowl. Sprinkle with garlic croutons, or serve
• 27:11
  Speaker 3: with hot garlic bread. Serve six to eight to molly pie.
• 27:16
  Speaker 3: This particular version is the specialty of a young Gallop
• 27:20
  Speaker 3: girl who adapted it from an ant's recipe. One on
• 27:23
  Speaker 3: one half cups left over meat chopped, one cup left
• 27:27
  Speaker 3: over gravy, one cup red chili sauce, one small onion chopped,
• 27:32
  Speaker 3: one cann nibbleic corn, drained, salt and pepper to taste,
• 27:36
  Speaker 3: Garlic powder optional. Three cups water or stock, three quarter
• 27:40
  Speaker 3: cup yellow corn meal, salt to taste. Heat meat with gravy,
• 27:45
  Speaker 3: chili sauce, onion and corn and season to taste. Meanwhile,
• 27:49
  Speaker 3: boil stock or water and stir in corn meal. Cook
• 27:54
  Speaker 3: stirring over low heat until mush is thick. Turn meat
• 27:57
  Speaker 3: mixture into casserole, and top with spoonfuls of corn meal
• 28:01
  Speaker 3: mush evenly distributed over surface. Bake at three hundred and
• 28:05
  Speaker 3: fifty degrees fahrenheit for about forty minutes. Chili pie not
• 28:11
  Speaker 3: really a pie. This is more like a kishe without
• 28:14
  Speaker 3: a crust. Delectable as a main dish for lunch. It
• 28:17
  Speaker 3: could also make a light supper. And how about doubling
• 28:21
  Speaker 3: the recipe, making it in a rectangular baking dish and
• 28:25
  Speaker 3: cutting in small squares to serve at a party. Four
• 28:29
  Speaker 3: to six whole green chilies, one cup grated jack or
• 28:32
  Speaker 3: longhorn cheese, four eggs, one cup scalded half in half
• 28:37
  Speaker 3: or one cup evaporated milk, one half tea spoon garlic salt.
• 28:42
  Speaker 3: Line a buttered eight or nine inch pie pan with chilies,
• 28:46
  Speaker 3: fresh canned or frozen. Sprinkle with the cheese, beat eggs
• 28:50
  Speaker 3: and combine with half and half in garlic salt, pour
• 28:53
  Speaker 3: over cheese. Bake it three undred twenty five degrees fahrenheit
• 28:57
  Speaker 3: for about forty minutes, or until the costry has set.
• 29:01
  Speaker 3: Cut in wedges and serve. Serves four and of Part
• 29:07
  Speaker 3: two of Main.
• 29:08
  Speaker 4: Dishes, Section four of A Taste of New Mexico Kitchens.
• 29:19
  Speaker 4: This is a LibriVox recording. All LibriVox recordings are in
• 29:23
  Speaker 4: the public domain. For more information or to volunteer, please
• 29:28
  Speaker 4: visit LibriVox dot org. Read by Jen Broda, A Taste
• 29:34
  Speaker 4: of New Mexico Kitchens by anonymous Chili Preparing fresh chili.
• 29:42
  Speaker 4: Select plump fresh New Mexico grown chili pods, either green
• 29:46
  Speaker 4: or red. The variety of the chili will determine how
• 29:49
  Speaker 4: hot it is. See Chili New Mexico's Fiery Soul and
• 29:54
  Speaker 4: the Nakayama scale in the Best from New Mexico Kitchens
• 29:58
  Speaker 4: New Mexico. Number six and Anaheim are two of the
• 30:02
  Speaker 4: mildest varieties, and Numech's big Gym rates number three on
• 30:06
  Speaker 4: a scale of ten. The sizzling Holopenno is only number seven.
• 30:12
  Speaker 4: Slit pods lengthwise and remove seeds and veins, which make
• 30:16
  Speaker 4: chilies far too hot for most palets. Place pods on
• 30:20
  Speaker 4: a foil lined cookie sheet under broiler, or place pods
• 30:24
  Speaker 4: on an outdoor grill. Roast pods, turning frequently so they
• 30:28
  Speaker 4: don't burn. When chili skins are blistered and loose, remove
• 30:32
  Speaker 4: from fire. Tongs would be handy for this, and cover
• 30:36
  Speaker 4: with damp towels until cool. Peel skins from stem downward.
• 30:42
  Speaker 4: Chilies are then ready to use or freeze for the future.
• 30:46
  Speaker 4: If you want to save your own skin from being
• 30:48
  Speaker 4: blistered by the chilies, you had better wear thin rubber
• 30:51
  Speaker 4: gloves while you work. Green chili sauce one fourth cup
• 30:57
  Speaker 4: salad or olive oil, one clove gard minced, one half
• 31:02
  Speaker 4: cup minced onion optional, one tablespoon flour, one cup water,
• 31:08
  Speaker 4: one cup chopped green chili, salt to taste. Saute garlic
• 31:14
  Speaker 4: and onion in oil in a heavy saucepan. Blend in
• 31:18
  Speaker 4: flour with wooden spoon, Add water and green chili and
• 31:22
  Speaker 4: mix well. Add salt. Bring to a boil and simmer,
• 31:26
  Speaker 4: stirring frequently for five minutes. The Owl bars green chili
• 31:33
  Speaker 4: The Owl Barn Cafe in San Antonio, south of SoCoRo
• 31:37
  Speaker 4: has become world renowned literally for its huge, juicy hamburgers.
• 31:43
  Speaker 4: It has been featured in New Mexico Magazine, TWA's Ambassador Magazine,
• 31:49
  Speaker 4: and The Washington Post. But the cafe is also known
• 31:53
  Speaker 4: for its atmosphere and its green chili. The secret, says
• 31:58
  Speaker 4: Roenna Bacca, the owner, is in the simmering three and
• 32:02
  Speaker 4: a half pounds hot green chili, one and a half
• 32:06
  Speaker 4: pounds hamburger meat, three cloves garlic minced, two quartz water,
• 32:12
  Speaker 4: salt to taste. Roast, peel and dice green chili in
• 32:17
  Speaker 4: a heavy skillet. Brown the meat and drain excess fat
• 32:22
  Speaker 4: in large heavy saucepan. Cover chili and garlic with water
• 32:25
  Speaker 4: and bring to boiling point. Mix in the meat and
• 32:29
  Speaker 4: simmer tightly covered for at least three hours. Add salt
• 32:34
  Speaker 4: to taste. Green chili stew. Rosella Frederick of Cochety is
• 32:40
  Speaker 4: known for her good cooking. One of her specialties is
• 32:43
  Speaker 4: her green chili stew. For feast days, she usually makes
• 32:48
  Speaker 4: enormous pots of stew outside over an open fire. In
• 32:51
  Speaker 4: order not to heat up her spotless kitchen. She has
• 32:55
  Speaker 4: cut down her recipe to family size for US two
• 32:59
  Speaker 4: pounds lean chuck, lard or cooking oil. One half medium onion, chopped,
• 33:05
  Speaker 4: four medium potatoes optional, four medium zucchini optional. Twelve large
• 33:12
  Speaker 4: green chilis roasted, peeled and cut in pieces, or one
• 33:17
  Speaker 4: seven ounce container frozen chopped green chili, or two four
• 33:22
  Speaker 4: ounce cans chopped green chili. One teaspoon garlic, salt, one
• 33:28
  Speaker 4: teaspoon salt, six to seven cups water. Cut the meat
• 33:33
  Speaker 4: up into very small pieces about two inch cubes, and
• 33:37
  Speaker 4: brown in a little oil in a large, deep, heavy pan.
• 33:41
  Speaker 4: Add the onions, peel and dice the potatoes, and brown
• 33:44
  Speaker 4: them with the meat. Rosella does not flour the meat
• 33:48
  Speaker 4: because it makes the stew too thick for her family's taste.
• 33:52
  Speaker 4: When the meat and onion and potatoes, if used, have
• 33:55
  Speaker 4: been browned, drain off any excess fat. Add the zoo
• 34:00
  Speaker 4: aikini if used, the chilies, garlic, salt, salt, and water.
• 34:05
  Speaker 4: Bring to a boil and simmer for at least a
• 34:08
  Speaker 4: half hour. Ladle into bowls and serve with homemade bread.
• 34:12
  Speaker 4: The stew should be eaten with a spoon like a
• 34:15
  Speaker 4: hearty soup. Serves six red chili sauce. One. This is
• 34:21
  Speaker 4: Marknole's traditional recipe made from whole, dry red chili pods,
• 34:27
  Speaker 4: the kind that hang on every door side ristra in
• 34:30
  Speaker 4: New Mexico or are bought in big plastic bags at
• 34:33
  Speaker 4: supermarkets and roadside stands. Wash and remove seeds, stems, and
• 34:39
  Speaker 4: white veins. The more seeds and veins you leave in
• 34:43
  Speaker 4: the hotter the sauce will be. Place pods in a
• 34:46
  Speaker 4: large kettle and cover with boiling water. Cook the pods
• 34:50
  Speaker 4: until they become plump and tender. Remove pods and run
• 34:55
  Speaker 4: them through your blender or processor. In the old days,
• 34:58
  Speaker 4: they used a food mill or fruit press. Strain the
• 35:02
  Speaker 4: mixture to remove pieces of skin and stray seeds. Add
• 35:06
  Speaker 4: some of the water you use to cook the pods
• 35:09
  Speaker 4: in order to get the consistency of tomato paste to this,
• 35:13
  Speaker 4: add three tablespoons fat, several cloves of minced garlic, one
• 35:18
  Speaker 4: teaspoon dried oregano, and one teaspoon salt. Bring sauce to
• 35:23
  Speaker 4: a boil, reduce heat and simmer for about forty five minutes.
• 35:28
  Speaker 4: This is your basic red chili sauce and the smoothest
• 35:31
  Speaker 4: you can make. To this, you can add pinto, beans, meat, onions,
• 35:36
  Speaker 4: or tomatoes to construct your favorite New Mexico recipes, or
• 35:40
  Speaker 4: use as is to go over burritos or Inchilada plates.
• 35:45
  Speaker 4: Red chili sauce two three tablespoons olive oil or lard.
• 35:50
  Speaker 4: One clove garlic, minced, one half cup New Mexico chili powder,
• 35:56
  Speaker 4: two tablespoons flour, two cups water, salt to taste. Saute
• 36:02
  Speaker 4: the garlic in oil. Blend in flour and chili powder
• 36:06
  Speaker 4: quickly with a wooden spoon. Be careful not to burn
• 36:09
  Speaker 4: the chili. Blend in water and cook to desired consistency,
• 36:14
  Speaker 4: adding more water as desired. If you have stock instead
• 36:18
  Speaker 4: of water, so much the better. Add salt to taste.
• 36:24
  Speaker 4: Salsa two tomatoes, medium size, one bermuda onion medium size,
• 36:31
  Speaker 4: one clove garlic, one half teaspoon salt, two or more
• 36:36
  Speaker 4: green chilies. Use fresh chilies, roasted, peeled and seeded, or
• 36:42
  Speaker 4: frozen or canned chilies. Chop the chilies, tomatoes and onion
• 36:47
  Speaker 4: very fine. Don't lose the juice of the tomatoes. Mash
• 36:52
  Speaker 4: the garlic with the salt. Mix well. Add more chilies
• 36:56
  Speaker 4: to suit your taste. Allow flavors to blend at least
• 37:00
  Speaker 4: an hour before using. Store in refrigerator or freezer, use
• 37:05
  Speaker 4: on tacos, eggs, or hamburgers, or as a dip for tostados.
• 37:10
  Speaker 4: Makes about one pint Pueblo red chili stew. This recipe
• 37:16
  Speaker 4: comes from Santa Clara, Pueblo, from the Joseph lone Wolf family.
• 37:22
  Speaker 4: Ten pounds stew beef, two gallons water, two tablespoon salt,
• 37:27
  Speaker 4: five pounds potatoes, two cups red chili powder, one half
• 37:32
  Speaker 4: cup blue corn meal. Cut meat into one inch cubes,
• 37:36
  Speaker 4: Cover with water, and bring to a boil in a
• 37:39
  Speaker 4: large kettle. Reduce heat to simmer and cook covered for
• 37:43
  Speaker 4: about four hours. Meanwhile, peel and cube potatoes. Add potatoes
• 37:50
  Speaker 4: and salt and cook for one and one half hours.
• 37:54
  Speaker 4: Measure red chili powder and corn meal into bowl with
• 37:57
  Speaker 4: enough cold water to make a paste. Slowly into stew.
• 38:02
  Speaker 4: Mix in well to thicken broth. Simmer for a half hour,
• 38:06
  Speaker 4: then keep warm. Teresa lone Wolf figures on serving about
• 38:11
  Speaker 4: seventy five people on a feast day, but of course
• 38:14
  Speaker 4: not everyone eats a lot of any one dish. If
• 38:17
  Speaker 4: this were the main dish at a picnic or supper,
• 38:20
  Speaker 4: it might serve twenty five to thirty five persons. Green
• 38:25
  Speaker 4: chili souflay. This happy marriage of green chili to a
• 38:29
  Speaker 4: soufle was engineered by Edna Turner of Santa Fe. Five
• 38:34
  Speaker 4: egg whites, two tablespoons grated parmesan cheese, three tablespoons butter,
• 38:40
  Speaker 4: three tablespoons flour, one cup hot milk, one half teaspoon salt,
• 38:46
  Speaker 4: one fourth teaspoon dry mustard, dash cayenne, one fourth teaspoon
• 38:52
  Speaker 4: worlcesterush or sauce. Four egg yolks, pinch salt, one cup
• 38:58
  Speaker 4: shredded sharp cheddar cheese, one fourth to one half cup
• 39:03
  Speaker 4: chopped green chili. Place egg whites in a four quart
• 39:07
  Speaker 4: bowl and let stand at room temperature one hour. Heat
• 39:11
  Speaker 4: oven to four hundred degrees fahrenheit. Butter one and one
• 39:15
  Speaker 4: half quarte sou fleet dish. Generously sprinkle bottom and sides
• 39:19
  Speaker 4: evenly with parmesan cheese. Melt three tablespoons butter over low heat.
• 39:24
  Speaker 4: In heavy saucepan, add flour and stir with wire whisk.
• 39:29
  Speaker 4: Cook over low heat, stirring constantly until mixture foams and bubbles.
• 39:35
  Speaker 4: Remove from heat. Add milk and beat until smooth. Beat
• 39:40
  Speaker 4: in salt, mustard, cayenne, and worcestershire. Return to heat and
• 39:45
  Speaker 4: cook one minute, stirring constantly until mixture is quite thick.
• 39:50
  Speaker 4: Remove from heat and add egg yolks, one at a time,
• 39:53
  Speaker 4: beating well after each addition. Pour this mixture into a
• 39:58
  Speaker 4: large bowl. Beat whites with a pinch of salt until
• 40:02
  Speaker 4: stiff peaks form. Add one large spoonful to the egg
• 40:05
  Speaker 4: yolk mixture and blend. Add all but one tablespoon of
• 40:09
  Speaker 4: the cheese and the chopped chilies frozen, fresh or canned
• 40:14
  Speaker 4: to the egg yolk mixture and blend well. Spoon remaining
• 40:18
  Speaker 4: egg whites on top and fold in with a rubber spatula.
• 40:22
  Speaker 4: Pour into souffle dish and smooth with spatula. Sprinkle remaining
• 40:26
  Speaker 4: cheese on top. Run a silver knife in a circle
• 40:30
  Speaker 4: about one inch from the edge of dish. This will
• 40:33
  Speaker 4: enable the crown or hat to form. When done, place
• 40:37
  Speaker 4: in center of oven and reduce to three hundred seventy
• 40:40
  Speaker 4: five degrees fahrenheit. Bake thirty four to forty minutes, or
• 40:45
  Speaker 4: until knife inserted in the side comes out clean. Serve immediately.
• 40:52
  Speaker 4: End of section four.
• 40:59
  Speaker 5: Section of a Taste of New Mexico kitchens. This is
• 41:04
  Speaker 5: a LibriVox recording all LibriVox recordings are in the public domain.
• 41:10
  Speaker 5: For more information or to volunteer, please visit LibriVox dot org.
• 41:17
  Speaker 5: A taste of New Mexico kitchens by Anonymous Favorite Foods Postados.
• 41:26
  Speaker 5: Cut fresh or canned corn tortillas into triangles and deep
• 41:32
  Speaker 5: fry in oil at three hundred eighty degrees fahrenheit until
• 41:37
  Speaker 5: they are crisp. Drain on paper towels. Sprinkle with salt.
• 41:43
  Speaker 5: These are the original corn chips used with dips, soups,
• 41:48
  Speaker 5: or beverages nachos. Prepare tortillas as above. While they are
• 41:55
  Speaker 5: still hot, sprinkle with onion or garlic, salt and powder.
• 42:01
  Speaker 5: Or sprinkle the chips with grated longhorn cheese, chili powder
• 42:07
  Speaker 5: and garlic salt. Then heat in the oven until the
• 42:11
  Speaker 5: cheese melts. Or spread each chip with a bit of
• 42:14
  Speaker 5: mashed beans, season with red chili powder or a bit
• 42:19
  Speaker 5: of fresh chopped green chili. Sprinkle liberally with grated longhorn cheese,
• 42:25
  Speaker 5: Add a touch of garlic salt, and broil until cheese melts.
• 42:31
  Speaker 5: Chili concuaso two tablespoons butter or margarine, one medium onion, minced,
• 42:39
  Speaker 5: one clove garlic minced, one tablespoon flour, one thirteen ounce
• 42:46
  Speaker 5: can evaporated milk, one pound longhorn cheese, grated, salt to taste.
• 42:55
  Speaker 5: One and a half to one cup chopped green chili.
• 43:00
  Speaker 5: Saute minced onion and garlic in butter in large heavy saucepan.
• 43:07
  Speaker 5: Blend in flour with wooden spoon. Add milk and cheese.
• 43:13
  Speaker 5: Stir constantly until cheese is melted and mixture is smooth
• 43:18
  Speaker 5: and thick. If mixture seems too thick to use as
• 43:23
  Speaker 5: a dip, blend in a little water. Mix in the
• 43:28
  Speaker 5: chopped green chili, fresh frozen or canned to suit your taste.
• 43:34
  Speaker 5: Serve in a chafing dish with pastatos, corn chips, or
• 43:38
  Speaker 5: raw vegetable sticks to dip in the mixture. Bills guacamole.
• 43:45
  Speaker 5: Six to eight ripe avocados, one quarter cup finely chopped onion,
• 43:51
  Speaker 5: one large tomato, diced, one half cup chopped green chili,
• 43:56
  Speaker 5: two to three minced halapeno peppers, one clove garlic, minced,
• 44:02
  Speaker 5: dash of cumin powder, one teaspoon lemon juice, salt to taste.
• 44:09
  Speaker 5: Peel and pit avocados mash coarsely with a pork, leading
• 44:14
  Speaker 5: bits of whole avocado. Stir in remaining ingredients. Serve on
• 44:21
  Speaker 5: lettuce or as a dip with tostatos, chunky guacamole. One
• 44:28
  Speaker 5: large ripe avocado, one medium tomato, one small onion, one
• 44:35
  Speaker 5: small bell pepper, three long green chilies, juice of one
• 44:40
  Speaker 5: half lemon, salt to taste. Chop all the ingredients fine,
• 44:46
  Speaker 5: do not mash. Use fresh roasted and peeled chilies, but
• 44:52
  Speaker 5: if they are not available, use canned or frozen. Mix
• 44:57
  Speaker 5: together with the lemon juice and add salt to taste.
• 45:02
  Speaker 5: Serve as a dip, or as a salad with lettuce
• 45:05
  Speaker 5: and corn chips. Roswell bean dip. This old favorite has
• 45:11
  Speaker 5: a number of variations. We like this one. Two cups
• 45:16
  Speaker 5: re fried beans, one cup sour cream, one quarter cup
• 45:21
  Speaker 5: taco sauce. Mash beans well or run through blender. Mix
• 45:27
  Speaker 5: in sour cream and taco sauce. Serve with corn chips
• 45:33
  Speaker 5: or vegetable sticks. No taco sauce. Try chopped green chili
• 45:39
  Speaker 5: or enchilada sauce or chili powder to taste, or a
• 45:44
  Speaker 5: minced jalapino avocado soup. Las Crusis Maggie gamboa of Las
• 45:52
  Speaker 5: cruces Is a famous cook in southern New Mexico. Not
• 45:56
  Speaker 5: only does she cater for parties, but she teaches cooked
• 46:00
  Speaker 5: including a chilly gourmet class. One medium tomato, one tablespoon
• 46:08
  Speaker 5: minced onion, four cups chicken broth, one half cup heavy cream,
• 46:14
  Speaker 5: one teaspoon lemon juice, two large ripe avocados, one quarter
• 46:21
  Speaker 5: cup dry sherry, salt and pepper to taste, one banana optional.
• 46:30
  Speaker 5: Peel seed and chop the tomato. Place first five ingredients
• 46:35
  Speaker 5: in blender or processor and blend well. Heat this mixture
• 46:41
  Speaker 5: in a saucepan and simmer for a few minutes. Peel
• 46:46
  Speaker 5: and mash avocados and stir into soup. Add she sherry,
• 46:51
  Speaker 5: salt and pepper to taste and heat well, but do
• 46:55
  Speaker 5: not allow to boil. Serve hot or cold. Decorate each
• 47:01
  Speaker 5: bowl with two or three thin slices of banana for
• 47:05
  Speaker 5: an extra touch of flavor. Serve six. End of section
• 47:12
  Speaker 5: five read by Carrie Adams your book Boys at Mesa, Arizona,
• 47:18
  Speaker 5: on the twenty first of March twenty twenty two.
• 47:27
  Speaker 3: Section six of A Taste of New Mexico Kitchens. This
• 47:31
  Speaker 3: is a LibriVox recording. All LibriVox recordings are in the
• 47:34
  Speaker 3: public domain. For more information or to volunteer, please visit
• 47:39
  Speaker 3: LibriVox dot org. Read by Betty B. A Taste of
• 47:43
  Speaker 3: New Mexico Kitchens by anonymous Breads flour tortillas two cups flour,
• 47:52
  Speaker 3: one teaspoon salt, one half teaspoon baking powder optional, four
• 47:57
  Speaker 3: tablespoons lard, one half to three quarter cup lukewarm water.
• 48:02
  Speaker 3: Mix dry ingredients, then work in lard until mixture is crumbly.
• 48:07
  Speaker 3: Stir in the half cup of water, adding more if needed.
• 48:10
  Speaker 3: Knead dough on a lightly floured board, then make into
• 48:14
  Speaker 3: small balls about the size of an egg let. These
• 48:17
  Speaker 3: stand covered by a tea towel for about fifteen minutes,
• 48:21
  Speaker 3: then roll out to the size of a salad or
• 48:24
  Speaker 3: luncheon plate. Bake on a hot, ungreased griddle for two minutes,
• 48:29
  Speaker 3: turn and bake for one minute on the other side.
• 48:32
  Speaker 3: They should have a brown freckled surface. Use immediately, or
• 48:36
  Speaker 3: keep warm until serving by placing between the folds of
• 48:39
  Speaker 3: a clean tea towel if necessary. They may be refrigerated
• 48:44
  Speaker 3: in plastic bags and reheatd but they're better when they're fresh.
• 48:49
  Speaker 3: Quickie Tortillas Angie M. Garcia recommends this as a quick
• 48:55
  Speaker 3: and easy method of making flour tortillas. One two refrigerat
• 49:00
  Speaker 3: biscuits flour. Use plain or buttermilk biscuits on a floured surface.
• 49:06
  Speaker 3: Pat out each biscuit to desired thickness one eighth to
• 49:09
  Speaker 3: one quarter inch. Place each tortilla on a hot griddle
• 49:13
  Speaker 3: four hundred seventy five to five hundred degrees fahrenheit and
• 49:17
  Speaker 3: cook for about two minutes. Turn and cook on the
• 49:20
  Speaker 3: other side until done. Makes ten soapa pias. Although they
• 49:26
  Speaker 3: are kin to fry bread and cousin to boonuellos, New Mexicos,
• 49:31
  Speaker 3: soapa pias are unique. There's nothing in the world quite
• 49:34
  Speaker 3: like these light crispy bread puffs. Two cups flour, two
• 49:39
  Speaker 3: teaspoons baking powder, one teaspoon salt, two tablespoons lard, one
• 49:44
  Speaker 3: half cup water shortening for frying. Swift dry ingredients together.
• 49:49
  Speaker 3: Work in lard and lukewarm water to make a soft dough.
• 49:53
  Speaker 3: Chill in refrigerator. Roll out dough on a floured surface
• 49:57
  Speaker 3: to about one quarter inch thickness, cut into three inch
• 50:01
  Speaker 3: squares deep. Fry in hot lard or vegetable shortening at
• 50:05
  Speaker 3: four hundred degrees fahrenheit a few at a time, Brown
• 50:09
  Speaker 3: on each side, and drain on paper towels. Serve piping
• 50:13
  Speaker 3: hot to eat, Poke open and pour in honey or
• 50:17
  Speaker 3: slather with honey, butter, honey, butter cream one cup butter
• 50:22
  Speaker 3: or margarine. Gradually beat in one half cup to one
• 50:25
  Speaker 3: cup of honey. If your honey has begun to crystallize,
• 50:29
  Speaker 3: you can use the larger amount. Cover and store in refrigerator.
• 50:33
  Speaker 3: Serve with soap. A pious good. Also on hot biscuits
• 50:37
  Speaker 3: or toast chili bread. Here's a surprising raised dough ring
• 50:42
  Speaker 3: that will make chili lovers wake up and sing. Glen
• 50:46
  Speaker 3: A rose Autrey of Santa Fe dreamed it up. One
• 50:49
  Speaker 3: package dry yeast, one quarter cup warm water, four and
• 50:53
  Speaker 3: one half cups flour, one half cup melted butter, one
• 50:57
  Speaker 3: cup warm milk, one quarter cup sugar, one teaspoon salt,
• 51:01
  Speaker 3: one egg, one and one half cups finely chopped onion,
• 51:05
  Speaker 3: one half cup melted butter, three tablespoons red chili powder
• 51:09
  Speaker 3: or one half cup chopped green chili. Dissolve yeast in water,
• 51:14
  Speaker 3: Mix in two cups of the flour, butter, milk, sugar, salt,
• 51:18
  Speaker 3: and egg. Beat for two minutes. Add enough flour to
• 51:21
  Speaker 3: make a stiff dough. Turn onto a floured board and
• 51:25
  Speaker 3: knead until smooth. Put in a greased bowl, turn over
• 51:28
  Speaker 3: and cover with a clean cloth. Put bowl in a
• 51:31
  Speaker 3: warm place with no drafts, and let dough rise until
• 51:35
  Speaker 3: doubled about one hour. Combine remaining ingredients for filling. Punch
• 51:40
  Speaker 3: down dough and roll into a twenty by eight inch rectangle.
• 51:44
  Speaker 3: Cut into four twenty by two inch strips. Spread filling
• 51:48
  Speaker 3: on each strip and fold over lengthwise. Twist two strips together,
• 51:53
  Speaker 3: then twist double strips together and form in a circle
• 51:57
  Speaker 3: on greased cookie sheet. Cover with clean cloth and let
• 52:00
  Speaker 3: rise until doubled. Brush with beaten egg and sprinkle with
• 52:04
  Speaker 3: chili powder. Bake it three hundred fifty degrees fahrenheit for
• 52:08
  Speaker 3: forty minutes. Navajo fry bread three cups flour, one in
• 52:13
  Speaker 3: one half teaspoons baking powder, one half teaspoon salt, one
• 52:17
  Speaker 3: in one third cup's warm water. Shortening. Use either all
• 52:21
  Speaker 3: white or half whole wheat flour. Mix flour, baking powder
• 52:25
  Speaker 3: and salt. Add warm water and mix. Dough should be soft,
• 52:29
  Speaker 3: but not sticky. Knead until smooth. Tear off a chunk
• 52:33
  Speaker 3: about the size of a peach pat and stretch until
• 52:36
  Speaker 3: it is thin. Poke a hole through the middle, and
• 52:39
  Speaker 3: drop into sizzling hot deep fat. Lard is the traditional shortening,
• 52:44
  Speaker 3: but you might prefer to use vegetable oil round on
• 52:48
  Speaker 3: both sides. Drain and serve hot, eat with honey or jam.
• 52:53
  Speaker 3: Blue cornbread from the northern part of the Navajo Reservation
• 52:58
  Speaker 3: comes this unusual recipe. Obviously, the recipe is not for
• 53:02
  Speaker 3: the average American kitchen, but it shows the remarkable ingenuity
• 53:06
  Speaker 3: of people who must use the ingredients available far from supermarkets.
• 53:12
  Speaker 3: One cup cedar ashes, one cup hot water, one pound
• 53:16
  Speaker 3: blue corn meal, one quart water. The cedar ashes, really
• 53:20
  Speaker 3: from juniper wood locally called cedar, should be smooth and
• 53:25
  Speaker 3: fine sieve if possible. Mix the ashes with hot water
• 53:29
  Speaker 3: and remove any twigs or other bits of rough material.
• 53:33
  Speaker 3: Add to blue corn meal. Pour in water gradually, adding
• 53:37
  Speaker 3: only enough to make a soft dough form into cakes
• 53:40
  Speaker 3: about a half inch thick. Smooth the surface of the
• 53:43
  Speaker 3: cakes with water. Cook on a medium hot grill on
• 53:47
  Speaker 3: each side until the cakes are done. Use like bread.
• 53:51
  Speaker 3: Pan de la Reina Alicia Romero contributed this delicious holiday
• 53:57
  Speaker 3: bread recipe to New Mexico mag magazine many years ago.
• 54:02
  Speaker 3: One envelope yeast, one half cup warm water, one teaspoon sugar,
• 54:07
  Speaker 3: four cups flour, one cup butter or margarine, one half
• 54:11
  Speaker 3: teaspoon salt, two tablespoon sugar, six eggs beaten, one cup milk,
• 54:17
  Speaker 3: one teaspoon anise seeds. Dissolve the yeast in warm water,
• 54:21
  Speaker 3: Mix in one teaspoon sugar, and just enough flour to
• 54:25
  Speaker 3: make a soft ball. Cover and place in a warm
• 54:28
  Speaker 3: place to rise for at least an hour. Add the
• 54:31
  Speaker 3: remaining flour, melted butter, salt, sugar, eggs, milk, and aniseeds,
• 54:37
  Speaker 3: and mix and knead until smooth and velvety. Cover and
• 54:40
  Speaker 3: let rise to double its original bulk. Punch down and
• 54:44
  Speaker 3: knead slightly. Pull off small pieces. Mold into balls and
• 54:48
  Speaker 3: place in a grease two pan. Cover and set in
• 54:51
  Speaker 3: warm place, and let rise until double in size. Bake
• 54:55
  Speaker 3: it three hundred and fifty degrees fahrenheit until it is
• 54:58
  Speaker 3: brown and shining the surface with melted butter. End of
• 55:05
  Speaker 3: section six Section seven of a Taste of New Mexico Kitchens.
• 55:16
  Speaker 3: This is a LibriVox recording all LibriVox recordings are in
• 55:19
  Speaker 3: the public domain. For more information or to volunteer, please
• 55:24
  Speaker 3: visit LibriVox dot org. Read by Betty B. A Taste
• 55:28
  Speaker 3: of New Mexico kitchens by Anonymous Desserts Mpanaditas, rich and delectable.
• 55:35
  Speaker 3: These mince meat turnovers mean Christmas to many A New
• 55:39
  Speaker 3: Mexico boy and girl. This is Martha Montoya's traditional recipe.
• 55:45
  Speaker 3: Filling two beef tongues, two cups sugar, one teaspoon salt,
• 55:50
  Speaker 3: two teaspoon cinnamon, one teaspoonf offspice, one tablespoonful of vanilla,
• 55:55
  Speaker 3: one cup raisins, one cup roasted shelled pinon nuts, two
• 56:00
  Speaker 3: tablespoons BlackBerry brandy. Cover well washed tongues with water in
• 56:04
  Speaker 3: a large kettle and simmer until tender, about one hour.
• 56:08
  Speaker 3: Cool and peel. Retain one cup of the tongue broth.
• 56:12
  Speaker 3: Grind meat in a grinder and place in a large bowl.
• 56:16
  Speaker 3: Add remaining ingredients and mix well with hands, using tongue
• 56:19
  Speaker 3: broth to moisten. Let mixture stand while you prepare pastry.
• 56:24
  Speaker 3: Pastry five cups flour, one teaspoon salt, three tablespoons sugar,
• 56:30
  Speaker 3: three quarter cups shortening part lard, one half cup evaporated milk,
• 56:35
  Speaker 3: one half cup water. Sift flour into a large bowl
• 56:39
  Speaker 3: and add salt and sugar. Cut in shortening. Mix in
• 56:42
  Speaker 3: milk and water to form a soft dough. Knead dough
• 56:46
  Speaker 3: with hands for about three minutes. Form dough into balls
• 56:49
  Speaker 3: about one in one half inches in diameter. Roll out
• 56:52
  Speaker 3: on floured board. Place one teaspoon filling on half circle
• 56:56
  Speaker 3: of dough, folding over other half circle to enclode. Pinch
• 57:01
  Speaker 3: edges of dough together to prevent filling from leaking. Deep
• 57:05
  Speaker 3: fry mpanaditas a few at a time in moderately hot
• 57:08
  Speaker 3: oil three hundred and fifty degrees fahrenheit until golden brown,
• 57:13
  Speaker 3: turning once drain on paper towels. Makes about four and
• 57:17
  Speaker 3: a half dozen, and panaditas m. Panaditas tastes best when
• 57:21
  Speaker 3: eaten warm. They may be placed on a cookie sheet
• 57:25
  Speaker 3: and reheated in a three hundred degree fahrenheit oven. Pink
• 57:29
  Speaker 3: Adobe French apple pie, and here it is that famous
• 57:33
  Speaker 3: French apple pie. Rosalia of the Pink Adobe says she
• 57:38
  Speaker 3: has no idea how many she's made over the years. Thousands,
• 57:42
  Speaker 3: hundreds of thousands, may be millions, forget about calories when
• 57:46
  Speaker 3: you eat this concoction. Two cups flour, three quarter cup lard,
• 57:51
  Speaker 3: one teaspoon salt, cold water, one pound apples, one half
• 57:56
  Speaker 3: teaspoon nutmeg, one half teaspoon cinnamon, two spoons lemon juice,
• 58:01
  Speaker 3: one quarter cup seedless raisins, one half cup sugar, one
• 58:05
  Speaker 3: cup brown sugar, two tablespoons flour, one half cup, one
• 58:10
  Speaker 3: quarter pound butter, one half cup chopped pecans, one quarter
• 58:14
  Speaker 3: cup milk. Work flour, lard, and salt together until crumbly.
• 58:19
  Speaker 3: Add six or seven tablespoons cold water until dough holds together.
• 58:24
  Speaker 3: Form into two balls, Roll out to line and top
• 58:28
  Speaker 3: a nine inch pie pan. Filling wash, peel, core and
• 58:32
  Speaker 3: slice apples into pie shell. Sprinkle with lemon juice, nutmeg,
• 58:36
  Speaker 3: and cinnamon. Spread with raisins and white sugar. Mix brown sugar,
• 58:40
  Speaker 3: flour and butter. Spread over contents. Sprinkle with pecans and
• 58:45
  Speaker 3: most of milk. Cover with pastry, Prick with fork and
• 58:48
  Speaker 3: brush with remaining bit of milk. Bake it four hundred
• 58:51
  Speaker 3: fifty degrees fahrenheit for ten minutes. Reduce heat to three
• 58:55
  Speaker 3: hundred fifty degrees fahrenheit, and bake for another thirty minutes
• 58:59
  Speaker 3: sir hot with hard sauce. Hard sauce, one half cup butter,
• 59:05
  Speaker 3: one and one half cup confectioners or powdered sugar, one
• 59:08
  Speaker 3: tablespoon boiling water, one teaspoon brandy or rum. Cream the
• 59:13
  Speaker 3: butter until light. Beat in the sugar and add one
• 59:16
  Speaker 3: tablespoon boiling water, then beat in brandy. Serve with French
• 59:21
  Speaker 3: apple pie. Baked and Pignatis. New Mexico State University's Cooperative
• 59:28
  Speaker 3: Extension Service is a gold mine of recipes. If you
• 59:32
  Speaker 3: can't eat deep fried foods, you might want to try
• 59:35
  Speaker 3: their version of baked and pignatis. Three ounces cream cheese,
• 59:39
  Speaker 3: one half cup butter or margarine, one cup flour, one
• 59:43
  Speaker 3: cup thick apple sauce, Cream butter or margarine with cream
• 59:47
  Speaker 3: cheese until fluffy. Add flour and mix until a smooth
• 59:51
  Speaker 3: ball is formed. Wrap well and refrigerate for at least
• 59:54
  Speaker 3: four hours or overnight. Remove from refrigerator one half hour
• 59:59
  Speaker 3: before using. Roll out dough on a floured board to
• 1:00:03
  Speaker 3: one eighth inch thickness. Cut in approximately three inch rounds.
• 1:00:08
  Speaker 3: Place one tablespoonful apple sauce on each round, fold over
• 1:00:12
  Speaker 3: and seal flute edges. Bake it three hundred seventy five
• 1:00:16
  Speaker 3: degrees fahrenheit fifteen to twenty minutes. Serve warm with a
• 1:00:20
  Speaker 3: sprinkle of powdered sugar. May be served with ice cream
• 1:00:23
  Speaker 3: if desired. This dough is very tricky and hard to handle. Biscochitos.
• 1:00:30
  Speaker 3: This is New Mexico's traditional cookie. Six cups flour, one
• 1:00:34
  Speaker 3: quarter teaspoon salt, three teaspoons baking powder, one pound, two
• 1:00:39
  Speaker 3: cups lard, one and one half cup sugar, two teaspoons
• 1:00:43
  Speaker 3: any seeds, two eggs, one quarter cup brandy, one quarter
• 1:00:47
  Speaker 3: cup sugar, one tablespoon cinnamon. Sift flour with baking powder
• 1:00:52
  Speaker 3: and salt, cream lard with sugar and anise seeds until fluffy.
• 1:00:57
  Speaker 3: Beaten eggs one at a time in flour and brandy
• 1:01:01
  Speaker 3: until well blended. Turn dough out on floured board, and
• 1:01:05
  Speaker 3: pat or roll to one quarter or one half inch thickness.
• 1:01:09
  Speaker 3: Cut into shapes. The fleur de lys is traditional dust
• 1:01:13
  Speaker 3: with mixture of sugar and cinnamon. Bake ten minutes at
• 1:01:16
  Speaker 3: three hundred fifty degrees fahrenheit, or until browned. Pinion cookies.
• 1:01:23
  Speaker 3: Marian Meyer gave us this marvelous cookie recipe using New
• 1:01:26
  Speaker 3: Mexico's favorite nuts. Four eggs, one and one half cups
• 1:01:31
  Speaker 3: granulated sugar, one half teaspoon grated lemon rind, two and
• 1:01:35
  Speaker 3: one half cups sifted flour, one quarter teaspoon salt, one
• 1:01:39
  Speaker 3: quarter cup confection or sugar, one cup pinion nuts. Put
• 1:01:44
  Speaker 3: eggs in granulated sugar in the top of a double
• 1:01:47
  Speaker 3: boiler over hot water. Beat with rotary or electric beeterer
• 1:01:51
  Speaker 3: until mixture is lukewarm. Remove from water, beat until foaming
• 1:01:56
  Speaker 3: and cool. Add lemon rine in, fold in flour and salt.
• 1:02:00
  Speaker 3: Drop by teaspoonfuls onto greased and floured cookie sheets. Sprinkle
• 1:02:05
  Speaker 3: with confection or sugar and nuts. Let stand for ten minutes.
• 1:02:09
  Speaker 3: Bake in moderately hot oven three hundred seventy five degrees
• 1:02:13
  Speaker 3: fahrenheit for about ten minutes. Makes five dozen cookies. Pinial
• 1:02:18
  Speaker 3: fudge three cup sugar, one thirteen ounce can evaporated milk,
• 1:02:24
  Speaker 3: one teaspoon vanilla, one half cup pinial nuts. Melt one
• 1:02:28
  Speaker 3: cup of the sugar in a heavy pan, stirring with
• 1:02:31
  Speaker 3: wooden spoon until dark brown. Add rest of sugar and
• 1:02:34
  Speaker 3: stir in milk. Gradually cooked to hard ball stage. A
• 1:02:38
  Speaker 3: drop forms a hard ball in cold water. Remove from burner,
• 1:02:42
  Speaker 3: add vanilla, beat until creamy. Fold in nuts, Pour into
• 1:02:47
  Speaker 3: buttered eight inch pan when firm, cut in squares. End
• 1:02:53
  Speaker 3: of section seven Section eight of A Taste of New
• 1:03:02
  Speaker 3: Mexico Kitchens. This is a LibriVox recording. All LibriVox recordings
• 1:03:07
  Speaker 3: are in the public domain. For more information or to volunteer,
• 1:03:11
  Speaker 3: please visit LibriVox dot org. Read by Betty B. A
• 1:03:15
  Speaker 3: Taste of New Mexico Kitchens by Anonymous Drinks and glossary
• 1:03:22
  Speaker 3: Rancho de Chemeo Cocktail. This apple cocktail was created by
• 1:03:27
  Speaker 3: Arturo Ciromo, owner of the famous Rancho di Chemeo restaurant.
• 1:03:32
  Speaker 3: A thoroughly New Mexican drink. It makes good use Ofmeo
• 1:03:36
  Speaker 3: apples and cider. One in one half ounce is tequila,
• 1:03:40
  Speaker 3: one ounce homemade New Mexico sweet apple cider, one quarter
• 1:03:44
  Speaker 3: ounce lemon juice, one quarter ounce crem de casis. Shake
• 1:03:48
  Speaker 3: all ingredients together, chill and serve with a wedge of
• 1:03:52
  Speaker 3: New Mexico apple over the rim of the glass. Serves
• 1:03:55
  Speaker 3: one Rosalie's Apricot brandy. Rosa Howland says this is great
• 1:04:01
  Speaker 3: to sip and its superb is a topping for vanilla
• 1:04:04
  Speaker 3: ice cream. One pound dried apricots, one pound sugar, one
• 1:04:09
  Speaker 3: quart vodka. Mix together in a glass container and store
• 1:04:13
  Speaker 3: for six to eight weeks in a cool, dark place.
• 1:04:17
  Speaker 3: Shake every other day or so so flavors meld. Glossary Biscocchito,
• 1:04:24
  Speaker 3: New Mexico's traditional cookie burrito, a flour tortilla wrapped around
• 1:04:29
  Speaker 3: a filling of beans, meat, or both, with grated cheese
• 1:04:33
  Speaker 3: and chili sauce on top. Calabassitis zucchini chicos, cooked sweet
• 1:04:40
  Speaker 3: corn kernels that have been dried in the sun. Empanadita,
• 1:04:44
  Speaker 3: a deep fried mince meat turnover enchilatis, a corn meal
• 1:04:49
  Speaker 3: tortilla either blue or yellow corn, wrapped around or layered
• 1:04:53
  Speaker 3: with meat, chicken, or cheese, and covered with red or
• 1:04:57
  Speaker 3: green chili sauce. Frijoles beans usually pinto beans, frijolis rifritos
• 1:05:04
  Speaker 3: cooked pinto beans that have been refried, huevos, eggs, pinon
• 1:05:10
  Speaker 3: nuts the nuts from the cones of the pinon tree.
• 1:05:14
  Speaker 3: Pizzoli white corn kernels that have been treated with lime
• 1:05:18
  Speaker 3: to soften the kernel's tough outer skin to facilitate cooking.
• 1:05:22
  Speaker 3: Hominy hellitis spinach, including wild spinach. Sopipias, a deep fried
• 1:05:30
  Speaker 3: bread that puffs up to resemble small pillows. Taco a
• 1:05:35
  Speaker 3: corn tortilla that has been deep fried, folded in half
• 1:05:38
  Speaker 3: to hold meat, cheese, lettuce, and tomatoes. Tomali thick masaharina
• 1:05:44
  Speaker 3: paste wrapped around a red chili sauce with pork meat filling,
• 1:05:49
  Speaker 3: enclosed in corn husks and steamed before eating. End of
• 1:05:55
  Speaker 3: section eight. End of a Taste of New Mexico kitchens
• 1:06:00
  Speaker 3: by anonymous