food, and I'm biased toward it. The big difference is in the chile, and I've begun this little New Mexican food series with my Secret Santa Fe Red Chile Sauce which I assume you will make ahead of time. Over the years I've migrated toward easier ways of making dishes. Here I show you the traditional rolled method of making these enchiladas, and the simpler layered version. Ingredients 2 cups Secret Santa Fe Red Chile Sauce 1 cup onion, chopped 1 tablespoon oil 8 ounces cheddar cheese, grated 12 pieces corn tortillas 1-1/2 pounds ground beef Toppings: shredded lettuce, sour cream or plain yogurt Servings: 6 Serving Size: 2 rolled enchiladas Preparation time: 45 minutes to 1 hour
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Santa Fe red sauce is never tomato based. This particular recipe is easy to make, contains no fat, and strikes all the right notes. You can make it as mild or hot as you like. I make up a big pot and use it in chile, on enchiladas, in posole and other soups and stews, plus chile conqueso. I buy Chimayo ground red chile when I can get it, but the red chile powder available in packages in the grocery store will suffice. Makes: 5 cups chile sauce Preparation time: 30 minutes
I'll be posting a few recipes that use this sauce, so stayed tuned. If you find more uses, I'd love to hear about them in the posted comments. Good cooking to you! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. ![]() Cooking New Mexican posole takes me back to those wonderful cold, crisp days I've spent in Santa Fe at Christmastime, crunching through the snow with my New Mexican family to one our favorite restaurants. Oh, the fragrant aromas enveloping our senses as we stepped out of the cold into the warm, welcoming atmoshere. I recall the laughter and local gossip as we dipped warm corn tortillas or sopapillas in our bowls. On Christmas eve day this year, I had a hankering for this dish, but there was no time to make it in the traditional way. So off to the store went my dearheart to bring back a 108 ounce can of white hominy. Like always, I had turkey stock on hand in the freezer that I could use as a base, and there was left over ham from our family Thanksmas dinner in there too. I was pleased at how quickly this dish came together and how tasty it turned out to be. So for the traditionalists, I offer you posole from scratch, and for those pressed for time, ideas on how to take the easy, almost-as-good way of making it. Please note: When I claim this is an easy "last-minute" recipe, I mean it only needs an hour or two to simmer. Traditional New Mexican Posole Serves: 6 Serving size: 1 cup Timing: Takes about 30 minutes hands-on work. If using dried hominy, begin by soaking overnight. Simmer most of the next day.
Last-Minute Posole Serves: 6 Serving size: 1 cup Timing: Takes about 30 minutes hands-on work. Simmer for one to two hours.
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. ![]() Need a last minute idea for a Christmas dinner dessert? Here's your answer: vanilla ice cream rolled in crushed peppermint and set on a bed of chocolate sauce. Yum! What an appropriate treat to serve your guests during the Christmas season. So festive and simple to make, too. Serves: 12 Preparation time: 25 minutes
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Good cooking to you! Merry Christmas and Happy Holidays! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. ![]() If you like almonds, raspberry jam, and coconut, and a shotrbread-like crust, you're bound to enjoy this bar cookie. This recipe was handed on down to me through my family and has been a favorite ever since, being a simple variation of linzer torte. Serves: 48 pieces Preparation time: 30 minutes Baking time: about 35 minutes total
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Good cooking to you! Merry Christmas and Happy Holidays! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. ![]() Making cheesecake may seem daunting, but the secret is simple: give yourself plenty of time and follow the directions carefully. This recipe is a nice alternative to traditional pumpin pie. Take your time, enjoy the process, and you'll come up with a treat to rave about. Serves: 8-10 slices Preparation time: about 2 hours Baking time: about 90 minutes total Resting time: 4 hours
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Good cooking to you! Merry Christmas and Happy Holidays! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. ![]() Making these simple "cookies" with my young grandkids marked me as their "Cooking Grandma" who knew her way around a kitchen. Now that the kids are older, I'm going to tutor them in making these treats on their own, giving them the option of adding peanuts or cashews or finely shredded coconut. The only caution is to keep the hot chocolate from burning in the pan and then on one's fingers while shaping the cookies. I wonder who will get to lick the pan. Makes about 20 cookies Preparation time: 20 minutes Cooling time: about half an hour
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you! Merry Christmas and Happy Holidays! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. ![]() If you like eggnog, you will love, love, love this parfait and how easy it is to make. The layers of gingersnaps and pudding show off nicely in transparent parfait glasses or a glass bowl. I always have copies of this recipe for my guests, because after consuming this treat, they inevitably want to make it themselves. Serves: 8 Serving size: 1 cup Preparation time: 20 minutes Chill time: 1 hour
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you! Merry Christmas and Happy Holidays! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. ![]() I usually decide what potluck dish I'm going to make for the week by looking in my cupboard and refrigerator and seeing what I have and what needs to be used up before it goes bad. This time I had some apples that were looking a bit crinkly, and some good looking yams. I've experimented with yams and apples before, so I knew they were a good match. This recipe looked good, but I didn't have any whiskey or bourbon. What I did have was some pineapple habanero bbq sauce we picked up at Costco. I substituted that for the alcohol, and bingo! I had a winner! This went over well at our family Thanksmas as a complement to the ham. Serves: 6 to 8 Serving size: 1 cup Yam cooking & cooling time: 2 hours Preparation time: 30 minutes Baking time: 1 hour
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you! Merry Christmas and Happy Holidays! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. ![]() These traditional New Mexican Biscochitos are my Christmas sugar cookies. I have an extensive cookie cutter collection, making it fun to create many different shapes. Traditional biscochitos are made with lard and sprinkled with cinnamon and sugar. I like use butter and put holiday sprinkles on at least some of mine. It's even more fun if I have a young helper. I especially love the melted cinnamon candies I embed in the holly, bell, and reindeer-shaped cookies. Makes about 4 dozen medium cookies
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite holiday recipes in your comments. Good cooking to you. Merry Christmas and Happy Holidays! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. |
AuthorLinda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: Archives
November 2022
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