When we were sick, we could count on this for supper. The other version of this was called carnulo. An unopened can of sweetened condensed milk is simmered in water for 4 hours to produce the best every caramel. Of course, there's always a chance that the can will explode so we never got carnulo at home. 4 c. milk 1/2 c. ...

Mrs. McCann lived next to me when I rented this great duplex on 14th and Fruit. She grew tomatoes in dozens of white plastic 5 gallon buckets and used them in everything. 4 TBL salad oil 1 # zucchini squash, washed and cut into 1/2" rings 2 tsp sugar 12 oz frozen whole kernel corn 2 Large tomatoes, cut into 8ths 1 tsp salt dash coarse black ...

I make some form of calabacitas every week and take it stuffed in a tortilla for lunch. Here's one of the  neighborhood's potluck recipes. It has good intentions but it's middle of the road ingredients make me yearn for real green chili and chunky veggies. 3 TBL butter 6 Calabacitas, cut into cubes 1 TBL chopped onion 3/4 c. milk 2 tsp salt 2 green peppers, ...

Mrs. Vigil told me stories of the wild asparagus that grew in the irrigation ditch behind her house. In the 50's in Old Town Albuquerque, this dish was served at all the bridge club and upscale lunches. Cut oof one inch of the root end. Tie together and place n sauce pan, cover with boiing wate and boiluntil tender. Keep the ...

These are a Lenten specialty. That's the only time you'll see them in restaurants but in my house, these are a one a week breakfast. Yield: 4-6 servings Frying time: Approximately 5 minutes 2 eggs 1 /2 tsp flour 1/2 teaspoon salt 1 ½ cup Chile Sauce (see recipe page 3) Shortening for frying 1. Separate eggs and beat egg whites until stiff, add in egg yolks, flour ...

One of the big differences between my Mom's style of New Mexican cooking and mine is that I've gone back to the really old style farmhouse New Mexican. That's what happens when you're a chef. You do the research and make it your own. Mom, on the other hand, has to feed a huge family so her recipes are all about ...

Being home means eating well. Here's what we had last night. QUELITES (SPINACH Yield: 4-6 servings Cooking Time: Approximately 15 minutes 1 1/2 pounds  washed fresh spinach or 10 ounces frozen spinach * 1/4 teaspoon crushed chile pequin 1 tablespoon shortening 3 tablespoons chopped onion 1 tsp salt 2 slices of bacon 2 cups cooked pinto beans 1. Wash spinach and remove stem ends. 2. Place spinach in a medium-sized saucepan and ...

Back in NM again! And a trip to my favorite Farmer's Market. Who knew there was a southwest verson of Swiss Chard? If you've never had the joy of the multi-color green, the best way to try is raw and mixed with something sweet and chewy. This recipe from Blue Lotus Living puts together everything you need, and, best of all, ...

¾ c. vegetable oil 2 c. Brown sugar 4 eggs 2 c fresh cooked butternut squash puree 2 c. flour 2 tsp baking powder 1 tsp baking soda dash salt 2 TBL cinnamon 1 tsp ginger 1 tsp nutmeg ½ tsp ground cloves Combine eggs, oil and sugar. Add remaining ingredients and beat well. Turn into a oiled 9 x 13 “ baking dish. Bake 350 degree for 30 to 35 minutes. 8 servings

In addition to the unused Halloween candy, one of the wonderful leftovers from Halloween is the pile of pumpkin seeds. I roast them, salt them and nibble. It makes up for all that sugar. Rinse seeds well and dry well with paper towels. Coat lightly with grapeseed oil and spread on a baking sheet lined with parchment paper. Bake at 250 degrees ...