This writer s own. On the Texas range, firewood meant mesquite. Not only did the trail cook use it for his own pit cooking, but the ranch cook used it to fire his wood stove. Until it was replaced with gas and electric, mesquite flavored grilling dominated rural Texas cooking wi

Beat butter, cheese and salt together in a mixer until completely smooth and blended. Work in flour to a smooth dough. (You can use a mixer for this step, too, but results are superior if you work in the flour with your fingertips, a fork or rubber spatula). Flatten dough in foi

For the beans: Soak beans overnight in water to cover. Drain. Over low heat, stir peppers and onion in olive oil for one minute. Add beans and saute over medium heat for 5 minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered, until beans are

* Use Campbell s Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can, undrained and cutup *** 15 oz can Crumble beef into 2 qt microwave safe casserole; stir in chili powder and garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer pink, stirring once

Although this is a one serving recipe, quantities can be increased. Do not multiply spice quantities use your taste to get the desired flavours. Chicken breasts should be skinned and de boned and cut into strips. The pinches of spices should be generous although taste is the g

Place lettuce in a large, shallow salad bowl. Arrange shrimp, onion, and cucumber on lettuce. With a short, sharp knife, cut peel and white membrane from oranges. Cut oranges crosswise into 1/4" thick slices; arrange on salad. Peel and pit avocado, thinly slice lengthwise,

Preparation: Lightly beat the eggs (keep the 4 and the 1 separate) Finely chop one of the chiles, and the spring onion. Thinly slice the snow peas. Finely shred the lime rind and the second red chili. As an alternative to making your own noodles, chinese thread noodles

Fat grams per serving: Approx. Cook Time: 4 hrs Fry suet in a large heavy kettle. Remove suet and discard. Cut meat into 1/2 inch cubes. Combine flour, salt and pepper in brown papper bag. Add meat and shake to coat. save remaining flour. Sear floured meat in hot fat, stirring t

Peppers should be mild banana peppers, seeded and chopped. Brown both the ground beef and beef cubes. Drain most of the fat. Combine all ingredients in a large pot. Simmer for 2 hours. Correct seasonings and simmer for 1 more hour. Lisa Hlavaty *P FDGN81A 1/22/92 7:37pm &nbs

Boil unpeeled potatoes in salted water until just tender the time will depend on their size. Drain and allow to cool. Cut into 1 inch chunks. Heat olive oil in large nonstick skillet. Saute chopped onion until softened. Add garlic and stir for a minute. Add potatoes, salt and pe

In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese.     strongServings:

Chef Roberto Garcia: In my family we had no such laws governing the consumption or use of chiles, but perhaps we should have. My grandmother s remedy for a sty was to rub it with the tip of a fresh jalapeño pepper. Ouch! My brothers and I learned quickly to look down at o

Remove all visible fat from the chicken pieces. Combine crumbs and spices in a plastic bag. Rinse chicken pieces in water and then toss a few at a time in the crumbs until well coated. Place pieces on a rack in a shallow pan and bake in a 375 oven for 40 45 minutes or until ten

Combine ingredients in a crock pot. Cover and cook for 14 to 16 hrs at low heat. Note: double the recipe to make 8 servings, and freeeze extras in single serving portions if desired. 295 calories each Recipe By : From: Date: 05/30     str

Beat eggs 4 to 5 minutes until light. Add flour, baking powder, and salt. Mix well. Fold in cheese and chilis. Pour into greased 9x13x2 baking pan. Bake at 350 for 40 minutes. Cut into 2" squares. Good hot or cold.     strongServings:1/stron

Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes 2 1/2 cups. Microwave Directions: Combine ingredients in 1 quart microwave safe bowl. Cook at high for 3 t

Saute sausage, onion, green pepper and garlic in large pot. Add remaining ingredients except red wine and cornstarch water mixture. Bring to a boil and simmer about 1/2 hour. Add red wine; Add cornstarch water mixture to desired thickness. Simmer and serve. This is very hot and

2 TB vegetable oil 4 7 oz red snapper fillets, : skinless and boneless : Salt : Corn Chili (recipe follows) : Grapefruit Margarita Sauce : (recipe follows) : Mexican Salad (recipe : follows) 4 lime wedges, for garnish : Cilantro sprigs, for : ga

1. Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in 1/2" pieces.&20; 2. Drain pimientos; pat dry.&20; 3. In a 10 12" frying pan combine olive oil, chili, pimientos and garlic. Stir over medium heat for 2 minutes. Add

1. Finely mince softened Anaheim chiles. In saucepan combine all juices and minced Anaheim ciles. Reduce juices over medium heat until only 1/4 cup remains. Cool slightly. Add cilantro and whisk in butter. Refrigerate 2. Puree chipotle peppers (if needed, add a little water

Instructions Put the chiles directly over the stove s grill and let them roast until they blacken on both sides. Let them cool down, peel them, take the seeds out and let soak in water for 20 min. Blend with a bit of water and put aside. 2. Fry the garlic in two tablespoons

Preheat oven to 500. With a fork, pierce the tomatoes near their stem ends. Put them in a baking pan lined with aluminum foil. Put the chile in a separate foil lined pan. Put both pans in the oven. Roast the chile until it turns evenly dark brown, 5 to 7 minutes. Remove it from

1. Heat oven to 400 degrees. Spray skillet with non stick vegetable spray; place over medium heat until hot. Cook chicken breast 2 minutes on each side. Remove from skillet, set aside. 2. Put beef in same skillet; cook, stirring constantly, until no longer pink. Stir in sa

Brown ground beef in skillet with onions. Drain fat. Place next 4 ingredients in a spice bag. Combine remaining ingredients, except cheese and pasta, with ground beef, onions, and spice bag, in a large pot. Cook over low heat for 3 4 hours. Don t forget to remove spice bag and w

Rinse kidney beans and chickpeas to remove salt. Set aside. Saute garlic and onion in olive oil. Add beans, chickpeas, and remaining ingredients and bring to a boil. Simmer for 20 minutes (or longer) until thick.     strongServings:8/strong

To make filling: Mix jam and peanut butter. Fill and cook tamales according to "Tamales: Basic Procedure." Per serving (2 tamales): 554 cal; 8 g prot; 267 mg sod; 89 g carb; 17 g fat; 0 mg chol; 19 mg calcium Vegetarian Gourmet, Summer 1993/MM b

Saute the green onion, garlic and ginger in the oil, 3 to 4 minutes, until soft but not browned. (I used the micro.) Add the stock and bring to a boil. Reduce heat and stir in the remaining ingredients. Simmer until thickened (5 minutes in micro, or 10 on stove).  

GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such a

Cook onion in oil until soft and translucent; add the minced garlic and cook, stirring all the while, for about a minute. Don t let the garlic burn. Add cumin, dill, oregano, ginger and chili powder and cook, stirring all the while, for about 2 minutes more. Add the shrimp and t

Cut each pear lengthwise into quarters. Using amelon baller or grapefruit spoo, create a well in the center of each quarter. If pears are very small, consider using halves instead of quarters. In a small bowl, prepare chutney by mixing together lime juice and zest, red pepp

Combine the olive oil, vinegar and water in a bowl and beat with a whisk. Add remaining ingredients, mix well, and let stand for 2 hours to blend the flavors. Served with grilled or roasted meats Substitute 1 jalapeno or 1 habanero chile if the aji chiles are unavailable. b

Recipe by: "Chili Madness" by Jane Butel (Queen of Chili) Melt lard, butter, or drippings in a large heavy pot over medium heat. Add the onions and cook until transparent but not browned, about 5 minutes. Combine meat with garlic, ground chilis and cumin. Add this mea

1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2. Add the onions and garlic and cook until the onions are translucent.~ 3. Stir

Chop all vegetables and put in a large pickling pot. Add remaining ingredients and boil for about 3 hours or longer if you want it thicker. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315 786 1120     strongServings:1/s

Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Penne Pasta with Sun Dried Tomatoes and Chile Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend

Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Penne Pasta with Sun Dried Tomatoes and Chile Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend

Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm al dente . Drain. Toss the pasta with the sauce and cheese

Melt 3 tablespoons of the butter in a large heavy skillet over medium heat. Add half the garlic, half the onions, and all the green pepper and cook for 5 minutes. Make a large well in the center of the vegetables and place the ground beef in the center. Raise the heat and cook,

In a fairly large pot, brown the ground chuck, draining off any fat when finished browning. Simultaneously, saute the chopped onions, garlic and green pepper in the oil in a separate pan I find if you try to saute them with the beef, they give up too much moisture to it, and

Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 4 minutes. Stir in chicken; cook until chicken is no longer pink, stirring constantly. Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute. Stir in picante sauce, beans, vermouth and