December 05, 2009

Southwest Brunch for the Holidays

Happy Holidays from Kokopelli's Kitchen! For those of you that would like to serve a special brunch for the holidays, you're in luck! We've reprinted some special recipes from "Christmas in New Mexico" by Lynn Nusom. Permission to reprint the recipes has been granted by Golden West Publishers here in Phoenix, Arizona.


  • 8 slices CANADIAN BACON
  • 8 EGGS
  • GUACAMOLE HOLLANDAISE (recipe below)
  • chopped PIMENTO
Toast the English muffins and place the two halves on each plate. Lightly sauté Canadian bacon and top each muffin half with a slice. Poach eggs and top each slice of bacon with one egg. Pour guacamole Hollandaise sauce over them. Garnish with black olive slice and pimento and serve.GUACAMOLE HOLLANDAISE

  • 2 ripe AVOCADOS
  • 1 cup MAYONNAISE
  • 2 Tbsp. LIME JUICE
  • TABASCO® to taste
Mash avocados; whip in mayonnaise, lime juice and Tabasco with a wire whisk until smooth. Pour over Eggs Benedict.
Serves 4.

    • 2 Tbsp. BUTTER
    • 2 Tbsp. OLIVE OIL
    • 2 cloves GARLIC, minced
    • 1 large ONION, finely chopped
    • 1 Tbsp. PARSLEY, chopped
    • 6 POTATOES, peeled & diced
    • ½ tsp. SALT
    • 1 tsp. ground BLACK PEPPER
    • 1 tsp. RED CHILE POWDER
    Melt butter in a frying pan. Add olive oil and sauté garlic, onion and parsley for 2 to 3 minutes. Add potatoes, salt, pepper, and chile powder. Saute; cover and cook for 20 to 30 minutes or until potatoes are done. Serves 4 – 6.

    • 1 cup BLUE CORNMEAL
    • 2 tsp. BAKING POWDER
    • ½ tsp. SALT
    • 1½ cups MILK
    • 2 EGGS, well beaten
    • ½ cup VEGETABLE OIL
    Mix together blue cornmeal, flour, baking powder, and salt in a mixing bowl. Stir in milk, then the eggs and beat. Slowly beat in the oil. Drop by tablespoon onto a hot griddle.
    • ½ cup SOUR CREAM
    • ¼ cup GREEN CHILE, chopped
      Mix sour cream and green chile together. Using a small ice cream scoop, put a scoopful on top of each stack of pancakes. Yield: approx. 12 pancakes.

  • November 23, 2009

    Thanksgiving Day Desserts

    Thanksgiving Day is fast approaching! The traditional Thanksgiving dessert is pumpkin pie. There are other desserts that are traditionally served, but these often vary from family to family as well as by region of the country. For those of you looking to spice up your dessert table this year, check out these contest winning recipes we found in FROM THE QUEEN'S COOKBOOK. Permission to reprint the recipes has been granted by Adobe Milling in Dove Creek, Colorado.

    SOUR CREAM APPLE PIE (Blue Ribbon 1984 by Bev Young)
    • 1 EGG
    • ½ cup SUGAR
    • 2 Tbsp. FLOUR
    • ¼ tsp. SALT
    • 2 Tbsp. LEMON JUICE
    • 1 cup thick SOUR CREAM
    • 4 cups peeled, sliced APPLES
    • ¼ cup FLOUR
    • 1 tsp. GROUND CINNAMON
    • ¼ cup BUTTER
    • ½ cup BROWN SUGAR
    Filling: Beat together egg, sugar, flour, salt and lemon juice, then beat in sour cream. Place apples in shell. Pour sour cream mixture over apples and bake in a preheated 400° oven for 15 minutes. Topping: Combine brown sugar, flour, cinnamon and butter until mixture is crumbly. Sprinkle over apples. Reduce oven to 350° and bake about 35 more minutes or until apples are tender.

  • CHEESE CRUST THREE FRUIT PIE (White Ribbon 1989 by Beverly Young)
    • 3 tsp. SHARP CHEESE
    • 4 cups thinly sliced APPLES
    • 1/3 cup CRANBERRY SAUCE
    • 2 Tbsp. grated ORANGE PEEL
    • 1 Tbsp. CORNSTARCH
    In your favorite pie crust, add cheese and fill with all other ingredients. Dot with butter; cover. Dot top crust with butter. Dust with sugar and bake at 400° for 40 minutes or until brown.

  • PUMPKIN CHEESY BARS (Blue Ribbon 1990 by Genevieve Wells)
    • 1/3 cup packed BROWN SUGAR
    • 5 Tbsp. soft BUTTER
    • ½ cup finely chopped PECANS
    • 8 oz. CREAM CHEESE
    • 1 tsp. VANILLA
    • ¾ cup SUGAR
    • ½ cup PUMPKIN
    • 2 beaten EGGS
    • ½ tsp. SALT
    • 1½ tsp. CINNAMON
    • 1 tsp. ground ALLSPICE
    Combine flour and brown sugar in a bowl. Cut in butter to make a crumb mixture for topping. Stir in nuts. Set aside ¾ cup for top. Press remaining mixture into bottom of an 8 x 8½ inch pan. Bake for 15 minutes. Cool. Combine cream cheese, sugar, spices, pumpkin and vanilla in a large bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake for 30 to 35 minutes. Cool before cutting into bars. Make bars 1 x 2 inches.

  • Happy Thanksgiving to You & Yours!
  • November 04, 2009

    Happy Thanksgiving!

    In the fall of 1621, the religious separatist Pilgrims held a three-day feast to celebrate a bountiful harvest, an event many regard as the nation’s first Thanksgiving. It eventually became a national holiday in 1863 when President Abraham Lincoln proclaimed the last Thursday of November as a national day of thanksgiving. Later, President Franklin Roosevelt clarified that Thanksgiving should always be celebrated on the fourth Thursday of the month to encourage earlier holiday shopping, never on the occasional fifth Thursday. (US Census Bureau)

    271 million - The preliminary estimate of turkeys raised in the United States in 2008. That’s not statistically significantly different from the number raised during 2007. The turkeys produced in 2007 together weighed 7.9 billion pounds and were valued at $3.7 billion. Source: USDA National Agricultural Statistics Service

    13.8 pounds - The quantity of turkey consumed by the typical American in 2007, with a hearty helping devoured at Thanksgiving time. Per capita sweet potato consumption was 5.2 pounds. Source: Statistical Abstract of the United States: 2010, Tables 212-213

    3 - Number of places in the United States named after the holiday's traditional main course. Turkey, Texas was the most populous in 2008, with 456 residents, followed by Turkey Creek, La. (361) and Turkey, N.C. (272). There are also nine townships around the country named Turkey, three in Kansas. Source: Population estimates

    117 million - Number of households across the nation -- all potential gathering places for people to celebrate the holiday. Source: Families and Living Arrangements: 2008

  • The Pumpkin Pie recipes that we've elected to share this month are from "The Pumpkin Lovers Cookbook" by Betty B. Gabbert. Permission to print granted by Golden West Publishers, Phoenix, AZ 85014.


    • 4 lbs. FRESH PUMPKIN (3¾ cup)
    • 2 EGGS
    • 1 tsp. CINNAMON
    • ½ tsp. NUTMEG
    • ½ tsp. GINGER
    • ½ tsp. SALT
    • PASTRY for 9 inch pie (see recipe below)
    • ½ cup PECAN HALVES
    • 3 Tbsp. DARK BROWN SUGAR
    • 3 Tbsp. WHIPPING CREAM
    Combine 3¾ cup pumpkin, milk, eggs & seasonings in processor bowl. Pulse just until blended. Fit pastry into pie plate, pour pumpkin mixture into pastry shell. Bake at 375° for 50-to-55 minutes or till knife inserted halfway between center and edge of pie comes out clean. Cool slightly. Sprinkle chopped pecans around outer edge of pie. Combine sugar and whipping cream in small pan; cook over medium heat, stirring constantly, until sugar dissolves. Reduce heat and simmer 5 minutes; let cool 5 minutes. Spoon over pecans. NOTE: 2 cans pumpkin may be substituted for 3¾ cup fresh pumpkin.

    • 1 tsp. SALT
    • 2/3 cup plus 2 Tbsp. melted MARGARINE
    • 1 Tbsp. CIDER VINEGAR
    • 1/3 cup cold WATER
    Mix dry ingredients, cut in melted margarine. Mix vinegar and cold water, add to flour mixture tossing and stirring as you add. Stir vigorously with fork until mixture holds together well, then form into ball. Roll out between wax paper sheets, as needed.

  • Happy Thanksgiving to You & Yours!
  • October 02, 2009

    Vegetarian Bean & Pumpkin Chili

    The recipe that we've selected is from Tasty Eats at Home, a food blog created by Alta Mantsch. Permission to publish the recipe has been granted by Alta.

    For the chili:

    • 1 1/2 lbs mixed variety of DRIED BEANS (I used yellow eye, African red beans, and flageolet – but I would think a mix of black, kidney, and pinto beans would work well)
    • 28 oz can CRUSHED TOMATOES
    • 1 15 oz can PUMPKIN PUREE
    • 2 SERRANO CHILES, minced
    • 3 CHIPOTLE CHILES in adobo, minced
    • 4 cups VEGETABLE STOCK
    • 1-2 cup WATER
    • 1 ONION, chopped
    • 3 cloves GARLIC, minced
    • 1 1/2 Tbsp. CUMIN
    • 2 tsp. ground CORIANDER
    • 2-3 tsp. SALT (taste)
    • 1 1/2 Tbsp. CHILI POWDER
    • Several dashes of TABASCO
    Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes. Serves 8.

    August 30, 2009


    The recipes that we've selected for this mouthwatering Labor Day barbecue are from "The Tequila Cookbook" by Lynn Nusom. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

    This book is a compilation of recipes using tequila, a distilled liquor made from one of 400 species of agave plant. The blue variety agave is successfully grown only in the Mexican state of Jalisco, and in portions of Michoacan & Nayart. The town of Tequila is in the latter, near Guadalajara.

    To qualify as tequila, the liquid must pass the following four tests established by the Mexican government:
    1. It must be made from the juice of the blue agave.
    2. It must come from one of the areas mentioned above.
    3. After being fermented, the agave juice must be distilled twice.
    4. The final product must contain at least fifty-one percent distilled agave juice and no more than forty-nine percent can be the result of distilled cane sugar.

    • 4 (6 - 8 oz.) SIRLOIN or RIB EYE STEAKS, approx. 1/2" thick
    • 1 tsp. coarse ground BLACK PEPPER
    • 2 Tbsp. HONEY MUSTARD
    • 1 cup TEQUILA
    Place the steaks in a shallow dish. Mix pepper, mustard, Worcestershire, tequila and chile together and pour over steaks. Marinate in the refrigerator for 3 - 4 hours, remove and let stand at room temperature for 1/2 hour. Remove the steaks from marinade and grill over hot coals to taste, basting twice with the marinade. Discard the remainder of the marinade. Serve the steaks with potato salad and whole onions roasted over the barbecue. Serves 4.

    • 2 lbs. WHITE POTATOES, peeled, boiled & diced
    • 3 - 4 ribs CELERY, diced
    • CELERY TOPS, diced
    • 4 - 5 GREEN ONIONS, diced (include greens)
    • 1/2 cup BLACK OLIVES, pitted & sliced
    • 1/2 cup GREEN OLIVES with pimentos, sliced
    • 1 Tbsp. fresh CILANTRO or PARSLEY
    • 1/2 cup SOUR CREAM
    • 1/2 cup MAYONNAISE
    • 1/4 cup TEQUILA
    • 2 Tbsp. DIJON MUSTARD
    • 1 Tbsp. LEMON JUICE
    • 1 Tbsp. fresh DILL WEED (or 1 tsp. dried)
    • 1/2 tsp. ground BLACK PEPPER
    • 1/2 tsp. SALT
    • 1 tsp. crushed RED PEPPER FLAKES (Pequin)
    Put the potatoes, celery, celery tops, onions, olives and cucumbers in a large salad bowl. Add the rest of the ingredients and toss lightly. Garnish with sliced olives and sprigs of cilantro or parsley. Serves 8 - 10.
  • July 28, 2009

    Kokopelli's Gone Kabob Krazy!!

    Kabobs are a fun and colorful way to eat healthy! They can be easily assembled ahead of time and grilled to perfection in minutes. Kabobs are pieces of meat, vegetables and/or fruit threaded on skewers, then grilled. But…..Kokopelli would like to share some tips and tricks that he has found to making the best kabobs.

    Wooden Skewers: Inexpensive and disposable, wooden skewers are available in a variety of lengths. One of their biggest advantages is that they don't absorb heat, meaning that they can go from grill to plate without fear of burning your guests. These skewers might ignite over a hot flame; to avoid this, simply presoak them in water for 30 minutes before use. If your recipe calls for marinating foods, you must still presoak skewers in water - especially since the oil in the marinade may further fuel the flames.

    Metal Skewers: You might think it best to invest in a set of stainless steel, reusable skewers. Metal skewers are best for foods that take longer than 5 minutes to cook. If shopping for metal skewers, look for a set that has flat or square blades. Avoid blades that are round (cylindrical) — the food will twirl on the skewers making it difficult to turn.

    • Choose firm but mature vegetables for kabobs; cut them in pieces that are large enough to thread without breaking. Peppers should be seeded first, but not tomatoes.
    • Be sure to cut the meat, vegetables & fruit into equal-size pieces so they cook evenly.
    • If your kabob includes a vegetable that's slow to cook through, such as a potato or onion, you can partially cook the item in a microwave to get it started.
    • If using wooden skewers, be sure to soak skewers in water for 30 minutes before using to assemble kabobs to prevent them from burning on the grill.
    • If using metal skewers, treat skewers with a light coat of cooking spray before using to assemble kabobs. This makes the food easier to remove when cooked.
    • If using metal blades that are round, double-skewering will avoid the pieces twirling on the blades or falling into the grill. Rather than threading the pieces in their center on one skewer, use two skewers side-by-side to hold the food neatly in place.
    • If you are grilling foods that have a great variance in their cooking times (ex., pork and cherry tomatoes), don’t combine the foods on the same skewer.
    • Leave a little space between pieces so everything gets equally and thoroughly cooked. Don't overload skewers with food packed tightly together.
    • When grilling the kabobs, use long-handled grilling tongs to rotate the kabobs to ensure even cooking on all sides.


    • Be sure the grill is clean, hot, and well oiled so the food will release easily and not stick.
    • When grilling the kabobs, use long-handled grilling tongs to rotate the kabobs to ensure even cooking on all sides.
    • Grill skewers over medium to medium-low heat.


    The succulent recipes that we've selected are from "Arizona Cookbook". Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.


    • 1 pound fresh PORK LINK SAUSAGES
    • 1/4 pound fresh whole MUSHROOMS (or one 4-ounce can, drained)
    • 1 large GREEN PEPPER
    • 8 whole white ONIONS
    • Sauce:
      • 1/4 cup bottled CHILI SAUCE
      • 1/4 cup canned APPLE SAUCE
      • 1 Tbsp. LEMON JUICE
      • 1 tsp. SUGAR
      • 1/4 tsp. CHILI POWDER
    Cook sausage links in skillet until brown (about 10 minutes). Drain on paper towel. Use whole, or cut in half. Cut green pepper into one-inch square pieces. Wash fresh mushrooms and cherry tomatoes. Trim stems from mushrooms.

    Thread sausage links, green pepper, mushrooms, tomatoes and onions alternately onto skewers and place on grill over hot coals. Baste with sauce. Cook 5 to 10 minutes, turning occasionally and continuing to baste with sauce.

    • 2 pounds boneless STEAK
    • 1/2 cup SOY SAUCE
    • 1/2 tsp. GINGER
    • 2 Tbsp. SALAD OIL
    • 1 Tbsp. SUGAR
    • 1 cup PINEAPPLE chunks, drained (or fresh pineapple chunks)
    • 1 basket CHERRY TOMATOES
    Cut meat into 1-inch cubes. Pierce meat with fork so marinade can penetrate. Combine soy sauce, ginger, salad oil and sugar. Pour over meat cubes. Allow to stand for at least 1 hour. Turn occasionally.

    Put meat on skewers, leaving space between pieces. Put pineapple chunks and tomatoes on other skewers. Broil meat over hot coals. When meat is turned, add skewers of pineapple and tomatoes to the grill. Brush skewers of food with marinade.

  • June 26, 2009

    Caveman Cookout for the 4th!

    The 4th of July is on a Saturday this year. Celebrate with a cookout fit for the modern caveman! The recipes that we've selected are from "Secrets of Caveman Cooking" by Rick Snider. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.


    • 2 pounds ground MOOSE
    • 1 pound lean HAMBURGER
    • Seasoning:
      • 2 tbsp. MINCED ONION
      • 2 tbsp. fresh GROUND PEPPER
      • 1 tsp. SOY SAUCE
    1. Preheat gas grill for 10 minutes with burners on high.
    2. Mix meat and seasoning ingredients together in a bowl and make 8 burgers.
    3. Turn burners to medium and place burgers on grill. Close grill lid. Cook 4 minutes per side for rare, 7 minutes for medium and 9 minutes for well done.
    4. Don't forget to toast the buns on the grill!

    • 4 medium POTATOES
    • 1 cup CORN FLAKES
    • 1/2 cup BUTTER, melter
    • SALT and PEPPER, to taste
    1. Preheat gas grill for 10 minutes with burners on high.
    2. Wash potatoes in cold water. After drying, cut lengthwise into eights. That means cut them in halves, then in halves again and again.
    3. Finely crunch corn flakes and mix with melted butter.
    4. Place potatoes in a large plastic bag. Pour in corn flake mixture and shake vigorously until all potatoes are coated.
    5. Turn burners to low on one side of grill. Place potatoes over the lower heat. Close grill lid. Cook for 20 minutes, then flip with spatula. Cook for another 20 minutes.
    6. Season with salt and pepper.
  • May 29, 2009

    Brunch for Dad!

    Dad's Day is on June 21st this year. Celebrate with a gourmet brunch for Dad (or the main man in your life) that he will really enjoy! The recipes that we've selected are from the "Gourmet Gringo" by Mari Meyers. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

    Each Drink:

    • 3 or 4 ICE CUBES
    • 1 ounce TEQUILA
    • ¾ tsp. WORCESTER SAUCE
    • ⅛ tsp. CELERY SALT
    • ½ tsp. fresh Mexican LIME JUICE
    • several dashes HOT PEPPER SAUCE
    • SALT and freshly GROUND PEPPER
    • ROUND LIME SLICE for garnish
    Use a tall glass to add drink ingredients on top of ice cubes, turn glass over and shake several times, then add a lime slice for decoration on rim of glass before serving. Serves 1.

    • 2 Tbsp. BUTTER or MARGARINE
    • ½ cup chopped FRESH TOMATOES
    • ¼ cup sliced GREEN ONIONS
    • 1 fresh SERRANO CHILE, finely chopped
    • 4 EGGS
    • ⅓ cup MILK
    • ½ cup diced or grated QUESO CHIHUAHUA or MONTEREY JACK CHEESE
    • dash or 2 of GARLIC SALT
    • dash or 2 of LEMON PEPPER
    • dash or 2 of CHILI POWDER
    Melt butter or margarine in large (10-inch) skillet and sauté tomatoes, green onions and chile until soft. Blend eggs with milk and pour into skillet over low heat. Add cheese, along with rest of ingredient. Cook slowly until eggs are set, but still soft, and cheese is melted. Serve immediately. Serves 2 to 4.

    • 1 cup raw LONG GRAIN RICE
    • 2 Tbsp. OLIVE OIL
    • 1⅓ cups chopped ONION
    • ½ cup chopped GREEN BELL PEPPERS
    • ½ cup chopped RED BELL PEPPERS
    • ¾ cup finely chopped CELERY
    • salt and freshly ground pepper
    • 2 tsp. CHILI POWDER
    • ½ tsp. SAFFRON
    • dash or 2 of GARLIC POWDER
    Cook 1 cup of rice according to package directions to yield 3 cups cooked rice. Meanwhile, use an extra large (12-inch) skillet to heat oil and soften onion, bell peppers and celery. Add all seasonings and incorporate thoroughly. Blend in rice and heat through. Serve hot. Makes 5 cups.

  • Happy Cooking! Wish Dad a Happy Father's Day from Kokopelli!
  • May 02, 2009

    Celebrate Cinco de Mayo

    Cinco de Mayo falls on Tuesday this year. Create these delectable appetizers to serve your friends when celebrating! The recipes are from THE TEQUILA COOK BOOK by Lynn Nusom. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

    • 1 can (16 oz.) BUTTON MUSHROOMS (The larger the mushrooms the better. If you can’t find the large cans in your supermarket – try a food wholesaler or specialty food shops.)
    • ½ cup OLIVE OIL
    • 1/3 cup WHITE WINE VINEGAR
    • 2 tsp. LEMON JUICE
    • ½ cup TEQUILA
    • 1 tsp. CURRY POWDER
    • 1 Tbsp. CILANTRO, chopped
    Drain the mushrooms and spoon into a large glass bowl or plastic container. Mix the rest of the ingredients and pour over the mushrooms, stirring gently to make sure all the caps are coated with the mixture. Refrigerate overnight before serving. Serve garnished with sprigs of cilantro or parsley and toothpicks to spear the mushrooms, Serves 6 – 8.

    • 1 cup LIME JUICE
    • ½ cup ORANGE JUICE
    • 1 cup TEQUILA
    • 3 GARLIC CLOVES, run through a garlic press
    • 1 LIME, unpeeled, sliced
    • 1 ORANGE, unpeeled, sliced
    • 2 cans (6 oz. each) PITTED BLACK RIPE OLIVES
    Mix together all the ingredients except the olives. Drain the olives and place in a glass bowl or plastic container. Pour the tequila mixture over the olives and refrigerate for at least 24 hours. Drain off the liquid before serving. Serves 6 – 8.

    • 2 cans (4¼ oz. each) SMALL SHRIMP, rinsed & drained
    • 2 pkgs. (8 oz. each) CREAM CHEESE
    • ¼ cup SOUR CREAM
    • 1/3 cup your favorite RED SALSA
    • ¼ cup TEQUILA
    • 1 tsp. chopped CHIVES
    • 1 Tbsp. fresh PARSLEY, finely chopped
    • 1 Tbsp. fresh LIME JUICE
    Mix all the ingredients together. Store in the refrigerator for at least two hours before serving. Serve with crackers or crudités. Serves 6 – 8.

  • ENJOY!
  • March 27, 2009

    Fruit Frenzy

    The fresh fruits that are starting to take over the produce section of the grocery stores truly make this one of my favorite times of the year. Originally, I was going to share some recipes for sweets that would be fun for Easter Baskets but I was talked out of it by these delectable desserts with fresh fruits. Both recipes are from the "Gourmet Gringo" by Mari Meyers. Permission to reprint the recipes has been granted by Golden West Publishers, 4113 N. Longview Ave., Phoenix, AZ 85014.

    • 6 ripe but firm PEARS
    • 1/2 LEMON
    • 2 cups DRY RED WINE (BURGUNDY)
    • 1 cup unsweetened APPLE JUICE
    • 1/2 cup ORANGE JUICE
    • 1/2 cup SUGAR
    • 2 (2-inches) CINNAMON STICKS
    • LEMON RIND STRIPS (optional garnish)
    Peel pears, leaving on stem. Remove core from bottom along with a small crosswise slice so they stand upright. Squeeze juice from lemon over pears; set aside.

    In large Dutch oven or casserole, combine wine, apple juice, orange juice, sugar, lemon slices and cinnamon sticks; bring to a slow boil. Place pears upright in sangria and spoon liquid over pears. Cover, reduce heat and simmer until tender, about 20 minutes.

    Cool, keeping pears in sangria and turn several times. Chill in refrigerator until presentation. Serve pears and sangria in glass compotes (remove cinnamon sticks). Decorate stems with thin lemon rind strips cut in circular fashion, if desired.

    Serves 6.

    • 1 pint fresh STRAWBERRIES, cleaned & hulled
    • 2 teaspoons SUGAR
      • 3 ounces (3 squares) CHOCOLATE (blended such as semisweet or bittersweet), grated or finely chopped
      • 1/2 cup WHIPPING CREAM
      • 3 tablespoons BUTTER
    • 2 or 3 tablespoons BUTTER
    • 2 (8-inch) fresh, flaky and thin flour TORTILLAS
    • 1 large ripe, firm BANANA
    Prepare berries and cut in large dice, or maybe halved, add sugar and refrigerate at least an hour. Chocolate sauce should be made just before using. Heat chocolate in small saucepan, blend in cream to heat through, then add butter. Stir over medium heat until smooth. Makes 1 cup. When ready to serve, warm butter in skillet large enough to hold 1 flat tortilla at a time. Heat each tortilla in butter just a few seconds on first side, then turn over and heat just until it starts to puff up on the second side. Quickly remove to serving plates. Slice banana; divide strawberries and apportion fruit over middle of each heated tortilla, spoon hot chocolate sauce over fruit and berries combination and fold sides over middle to close. Present immediately.

    Serves 2.

  • February 28, 2009

    Happy St. Pat's!

    St. Patrick's Day is celebrated on March 17, the anniversary of his death in the fifth century. The Irish have observed this day as a religious holiday for over a thousand years. Today, St. Pat's Day is celebrated by people of all backgrounds and is known as "the wearing of the green".

    Celebrate St. Pat's Day by surprising your family & friends with a green fiesta! We found some exciting recipes in "From the Queen's Kitchen". Permission to reprint the recipes has been granted by Adobe Milling in Dove Creek, Colorado.

    GREEN CHILI BURRITOS by Regina Willbanks
    • 2½ cups PINTO BEANS, cooked
    • 1 lb. HAMBURGER
    • ½ cup chopped ONIONS
    • 2 fresh GARLIC CLOVES, crushed
    • 1 tsp. CHILI POWDER
    • 1½ cup GREEN CHILI SAUCE
    • 4 oz. chopped GREEN CHILIES
    • 1 large TOMATO, chopped
    • 1 cup shredded CHEESE
    • 2½ oz. can sliced BLACK OLIVES
    Brown the hamburger, add onions & garlic. Cook until onions are tender. Add beans, chili powder, salt, pepper and green chilies to taste. With a mixer on low speed mix until blended. Spoon filling over the flour tortillas and place seam side down in a greased 13x9 inch baking dish. Top with green chili sauce, cover and bake at 350-degrees for 30 minutes. Uncover and sprinkle with cheese, black olives and tomatoes. Serve with salsa and sour cream if desired.

  • GREEN CHILI BEAN SOUP by Nancy McGrath
    (Blue Ribbon 1982)
    • 4 cups PINTO BEANS
    • 1 chopped ONION
    • 3 cloves GARLIC
    • ½ lb. PORK SPARERIBS
    • 2 tsp. SALT
    • 4 chopped GREEN CHILIES
    Cook together in slow cooker for 10 to 12 hours.
  • January 30, 2009

    Happy Valentine's Day!

    Surprise your loved one with a sweet southwest treat for Valentine's Day! We found a yummy recipe for Southwestern Cheesecake in "From the Queen's Cookbook". Permission to reprint the recipes has been granted by Adobe Milling in Dove Creek, Colorado.

    • 3/4 cup SUGAR
    • ½ cup MELTED BUTTER
    • 3 (8oz) pkg. CREAM CHEESE
    • 3/4 cup SUGAR
    • 3/4 cup BROWN SUGAR
    • 6 EGGS
    • 2 cups PUMPKIN
    • 1 cup MASHED BEANS
    • 2 tsp. PUMPKIN PIE SPICE
    • ¼ cup HEAVY CREAM
    Blend cracker crumbs, sugar and butter. Press firmly over bottom and sides of buttered spring form pan (9-inch). Chill. Beat cream cheese until smooth. Add sugars gradually, beating until well mixed. Beat in eggs, 1 at a time. Beat in pumpkin, beans and other spices. Add cream. Pour into prepared pan. Bake in 325-degree oven for 1 hour and 35 minutes. Add topping and bake 10 more minutes. Cool and refrigerate several hours.

  • Walnut Topping:
    • 6 Tbsp. BUTTER
    • 1 cup BROWN SUGAR
    Mix until crumbly. Blend in 1 cup walnuts.
  • January 07, 2009

    Happy New Year!

    Happy New Year to all of you!! Hope your holidays were great.

    Trent from Texas was kind enough to share a recipe with us for sweet cornbread that has been in his family for generations!

    Trent ’s #1 rule above all others for making this cornbread a success - you need a 9" cast iron skillet with a little rust on the handle (OK, so the rust is a bit much, but you have to use the cast iron).
    • 1¼ cup BLUE CORNMEAL
    • 1 large EGG at room temperature
    • 3 Tbsp. CLOVER HONEY
    • 2/3 cup TURBINADO SUGAR(substitute white sugar if preferred)
    • 1 tsp. salt
    • 3½ tsp. BAKING POWDER
    • 1 cup WHOLE MILK
    • 1/3 cup OIL (corn or canola) + 2 Tbsp. for coating skillet
    • 1/2 can CREAMED CORN(half of a 15 oz. can)
    • 1/2 can HATCH GREEN CHILIES (mild or hot, whichever you prefer)
    • 1/2 tsp. GARLIC POWDER
    Set oven to 400 degrees – if needed, make adjustments so that bread can be baked on middle rack. In a medium-size mixing bowl combine all dry ingredients and stir to combine. Add all other ingredients except milk -- stir well to combine. Mix milk in slowly -- you should have a firm yet pliable batter; if too firm, add milk 1 Tbsp at a time until batter is pliable again. Put 2 Tbsp oil in iron skillet, make sure oil coats entire bottom.
    Pour batter into skillet and scrape bowl to get all that you can in the skillet. Set skillet on middle rack and bake for 25 minutes. Remove from oven -- let cool in pan 5 minutes. Slice into 8 sections. Add unsalted butter if you like.

    • Preparation time: 10 minutes
    • Baking Time: 25 minutes
    • Cooling Time: 5 minutes
    • Total Time: 40 minutes

  • Enjoy!