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Yield: Approximately 4 cups Cooking Time: 4-6 hours* Temperature: High, Medium, Freezes Well Low 2 cups dried pinto beans 1/2 teaspoon garlic salt 9 cups water 2 tablespoons lard or 1 teaspoon salt shortening 1. Sort pinto beans and rinse in cold water. 2. Place beans and water in a large stewing pot. Bring mixture to a boil over high heat. 3. Reduce heat to medium and cook until beans are tender. 4. Add seasonings and shortening to beans and simmer at low heat for an additional 30 minutes.Variations: Salt pork, tomatoes, tomato sauce, catsup, or onions may be added for additional flavor. * Frijoles Pintos may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure, seasoned, and simmered at low heat for an additional 30 minutes.
Yield: 4 cups Cooking Time: 15-20 minutes
Temperature: Medium, Low Freezes Well
1/2 cup shortening 1/2 - 1 cup bean liquid
4 cups cooked pinto beans 2 cups grated sharp
cheddar cheese
1. Heat shortening in a medium-sized skillet at medium heat.
2. Add beans and liquid to the shortening. Mash beans and cook for
10-15 minutes.
3. Add 1 1/2 cups cheese to the beans and stir for 2-3 minutes at
low heat.
4. Garniswh with remaining cheese before serving.
Yield: 4 servings Cooking Time: 20-30
Temperature: Medium, Low minutes
2 cups potatoes, peeled and 1/2 teaspoon Red Chile
thinly sliced Powder*
2 tablespoons shortening 1 clove garlic, minced
2 tablespoons flour 1/2 teaspoon salt
3 1/2 cups water
1. Brown potatoes in shortening in a medium-sized skillet at medium
heat.
2. Remove potatoes from skillet. Add flour and brown slightly.
3. Mix chile, garlic, and salt with flour and add potatoes and
water. Simmer for 10-15 minutes at low heat.
* See recipe for
Red Chile Powder. Varied amounts may be used.
Yield. 4 servings Cooking Time: 20-30
Temperature: Medium, Low minutes
2 cups pototoes, peeled and 1/2 teaspoon garlic salt
thinly sliced 1/2 teaspoon salt
2 tablespoons shortening 1/2 cup chopped green
1/4 cup chopped onions chile*
2 cups water
1. Brown potatoes in shortening in a medium-sized skillet at medium
heat. Add onions and seasonings and cook until onions are tender.
2. Add green chile and water and simmer for 15-20 minutes at low
heat.
* Varied amounts may be used.
Yield. 6 servings Cooking Time: 20-25 minutes Temperature: Medium Freezes Well 2 cups whole kernal corn 1 teaspoon salt 4 tablespoons shortening 1/4 teaspoon pepper 1/2 chopped onion 1/2 cup water 2 cups choped green chile* 3/4 cup grated Monterey Jack 1 clove garlic, minced cheese 4 medium zucchini squash, diced 1. Combine all ingredients, except cheese, in a large saucepan. Cook at medium heat until squash is tender. 2. Garnish with cheese befoe serving.* Varied amounts may be used.
Yield: 8 servings Cooking Time: Approximately Temperature: Medium-High 1 1/2 hours Medium, Low Freezes Well 1 1/2 pounds beef steak, cubed 2 cups whole kernel corn 2 tablespoons shortening 1/2 cup chopped green chile 1/2 cup water, approximately 2 teaspoons garlic salt 5 medium zucchini squash, diced 1 teaspoon salt 1 medium onion, sliced 1 cup grated Monterey Jack and separated into rings cheese 2 tablespoons shortening 1. Brown beef in shortening in a large skillet at medium-high heat. Reduce heat and add water to beef. Cover and simmer at low heat until tender. Add more water if necessary. 2. Add remaining ingredients, except cheese, to beef and cook at medium heat until squash is tender. Garnish with cheese before serving.* Varied amounts may be used.
Yield: 6-8 servings Baking Time: 20 minutes Temperature: High, 350°F 1 cup water 1 cup Monterey Jack cheese, 1 cup instant rice cubed 2 cups sour cream 1 teaspoon salt 1 cup chopped green chile* 1/4 teaspoon garlic powder 1. Boil water in a medium-sized saucepan at high heat. 2. Add rice to water and stir to moisten. Remove saucepan from heat, cover, and let stand for 3 minutes. 3. Add all remaining ingredients to rice and place in a 2-quart, greased, casserole dish. 4. Bake in a 350°F oven for 20 minutes.EDITORS NOTE: To use freshly cooked rice, start at step 3. JMP
Yield: 6 servings Cooking Time: Approximately Temperature: Medium-High, 1 1/2 hours Medium, Low 1/4 cup chopped onion 1/8 teaspoon oregano 2 tablespoons shortening 1/4 teaspoon garlic salt 6 ounces Spanish-style tomato 2 teaspoons shortening sauce 1 cup raw rice, rinsed until 1 cup chicken broth water is clear 1 1/2 teaspoons salt 3 cups chicken broth 1. Place onion and 2 tablespoons of shortening in a medium-sized saucepan. Sauté onion at medium heat until transparent. 2. Add tomato sauce, 1 cup chicken broth, salt, oregano, and garlic salt to onion and simmer mixture at low heat for 1 hour. Set aside. 3. Add 3 cups chicken broth to rice and bring to a boil using medium-high heat. 4. Reduce heat to low, cover and simmer for 20 minutes, or until the broth is absorbed. 5. Place shortening and rice in a large skillet. Stir-fry rice at low heat until the rice is browned, approximately 15 minutes. 6. Combine sauce and rice and serve warm.
Yield: 6-8 servings Baking Time: Approximately Temperature: 375°F, 325°F 1 1/2 hours 2 beaten eggs 1/3 cup margarine 4 cups cream-style corn 1/2 cup chopped green chile* 3/4 cup cornmeal 1/2 pound grated sharp 3/4 teaspoon garlic salt cheddar cheese 1/2 teaspoon baking powder 1. Combine all ingredients in a large mixing bowl. Pour into a greased, 2-quart casserole dish. 2. Bake in a 375°F oven for 45 minutes. Lower temperature to 325°F and bake for an additional 30-45 minutes.* Varied amounts may be used.
Yield: 4-6 servings Baking Time: Approximately
Temperature: 325°F 1 hour
2 tablespoons margarine 1 tablespoon sugar
3 eggs 1 teaspoon salt
2 cups light cream 1/2 teaspoon white pepper
2 cups whole kernel corn 1/2 cup chopped green chile*
1/4 cup flour 1/8 teaspoon garlic powder
1. Add ingredients to blender container in order given and process
on low speed. Pour into a greased 1 1/2-quart casserole dish.
2. Place casserole in a shallow pan of water and bake in a
325°F oven for approximately 1 hour, or until custard is
set.
* Varied amounts may be used.
Yield: 4-6 servings Cooking Time: Approximately Temperature: Medium 15 minutes 1 1/2 pounds fresh spinach* 1/4 teaspoon crushed chile 1 tablespoon shortening pequin** 3 tablespoons chopped onion 1 teaspoon salt 1. Wash spinach and remove stem ends. 2. Place spinach in a medium-sized saucepan and steam for 10 minutes at medium heat. 3. Drain and chop spinach. Set aside. 4. Sauté onion in shortening in a medium-sized saucepan at medium heat. 5. Add spinach and remaining ingredients to onion and cook for an additional 5 minutes.* Ten ounces frozen spinach may be substituted.
Yield: 4 servings Cooking Time: Approximately Temperature: Medium 20 minutes 4 slices bacon 1/2 teaspoon salt 6 tablespoons chopped onion 1/2 teaspoon garlic salt 2 cups purslane, chopped 1. Fry bacon in a medium-sized skillet at medium heat until almost crisp. Remove bacon from skillet, crumble, and set aside. 2. Sauté onion in skellet in remaining bacon grease. 3. Add remaining ingredients to onion and cook for 10-15 minutes.NOTE: Purslane is a common garden weed that may be served as a leafy vegetable. Crushed chile pequin may be added for a more spicy flavor.
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© 1994 Public Service Company of New Mexico.
Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico.
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