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.

CANYON ROAD EGGS BENEDICT

• 4 ENGLISH MUFFINS
  
• 8 slices CANADIAN BACON
  
• 8 EGGS
  
• GUACAMOLE HOLLANDAISE (recipe below)
  
• BLACK OLIVE SLICES
  
• 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.

RED CHILE POTATOES

• 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.

BLUE CORNMEAL PANCAKES

• 1 cup BLUE CORNMEAL
  
• 1 cup ALL-PURPOSE FLOUR
  
• 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.

SERVE WITH:
• 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.