Chile Rice and Vegetables

Looking for a southwest side dish to spice up your Thanksgiving meal? This recipe is from Christmas in New Mexico by Lynn Nusom. Permission to print the recipe granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

2 Tbsp. OLIVE OIL
1 ONION, peeled and chopped
1 CARROT, diced
1 stalk CELERY, diced
1 RED BELL PEPPER, seeded and diced
1 cup uncooked BROWN RICE
2 cups CHICKEN BROTH
1 cup WATER
1 TOMATO, peeled and chopped
1 Tbsp. fresh PARSLEY, chopped
1 tsp. CILANTRO, chopped
2 tsp. ground RED CHILE POWDER
1 tsp. ground BLACK PEPPER
1/2 tsp. SALT

Pour olive oil into a 2-quart Dutch oven or heavy pan and heat for a couple of minutes over high heat. Put onion, carrot, celery and bell pepper into pan; stir and turn heat down to medium. Cook for 5 minutes. Stir in rice. Add chicken broth, water, tomato, parsley, cilantro, chile powder, pepper and salt. Cover and cook over low heat, for 45 minutes or until the rice is done.

Serves 6 as a side dish.

Hopi Stew

This recipe is from Foods of the Superstitutions by Don Wells and Jean Groen. All rights reserved. Reprinted by permission.

2 cups green corn shelled from cob
1 cup finely chopped beef or goat
1 cup chopped squash
1 Tbsp. flour
Salt & pepper to taste

Fry meat in lard until brown. Add squash and corn. Put enough water in to cover. When squash is nearly done, add a paste of the flour and a little flour. Stir in and stir well. Cook an additional 5 minutes.

Mesquite Muffins

This recipe is from Foods of the Superstitutions by Don Wells and Jean Groen. All rights reserved. Reprinted by permission.

1 1/3 cups flour
2/3 cup mesquite flour
2 tsp. baking powder
1/2 tsp. salt
1 beaten egg
1/4 cup salad oil
3/4 cup milk

In small bowl combine dry ingredients. In another, combine egg, oil and milk. Blend together until well mixed. Combine the dry ingredients with the liquid mixture. Stir just until moistened. (Over mixing causes peaks and tunnels in muffins.) Spoon into 12 muffin cups, which have been well greased. They should be 2/3 full. Bake 25 minutes at 400 degrees. Cool slightly before removing. OPTIONAL: Add cinnamon or nutmeg. (Jean's Note: These are wonderful with mesquite jelly.)

Citrus Marmalade

Did you know that Arizona is one of our top citrus producing states? The hot summers and cool winters of the desert produce a product that has a full flavor. The heat produces sugar in citrus fruits which sweetens them, and the cool weather produces acid making the citrus more tart.


I came across this recipe for Citrus Marmalade in the“Arizona Cook Book”, compiled by Al Fischer & Mildred Fischer. Permission to reprint the recipe has been granted by Golden West Publishers, 4113 N. Longview Avenue, Phoenix, AZ 85014.

CITRUS MARMALADE
2 large or 3 medium GRAPEFRUIT
4 large or 6 medium ORANGES
2 large LEMONS
4 cups COLD WATER
10 cups SUGAR (approx.)
3 pieces GINGER ROOT
1 Tbsp. pure VANILLA EXTRACT

Wash grapefruit, oranges and lemons. Cut in thin slices, remove seeds and cut each slice into 1/4- inch strips. Measure fruit. There should be about 7 cups grapefruit and 5-3/4 cups oranges.

Place fruit in deep kettle. Add water to cover. Bring to a boiling point. Drain. Repeat twice. Add 4 cups cold water, bring to a boil, reduce heat and simmer, uncovered, 1-1/2 hours or until fruit is tender.

Measure fruit. Add sugar (1 cup for each cup fruit). Add ginger root. Cook over low heat, stirring frequently, about 2-1/2 hours or until thickened. Add pure Vanilla Extract. Remove from heat and fill sterilized jars.

KokopelliGram introduces Chef Kokopelli

I came across this recipe for Prickly Pear Marmalade in the“Arizona Cook Book”, compiled by Al Fischer & Mildred Fischer. Permission to reprint the recipe has been granted by Golden West Publishers, 4113 N. Longview Avenue, Phoenix, AZ 85014.

PRICKLY PEAR MARMALADE
4 cups chopped PRICKLY PEARS
1 cup sliced LEMON
2 ORANGES
SUGAR

Wash fruit and remove spines. Cut lemon into paper thin slices. Measure. Chop orange peel and pulp. Add 4 cups water to lemon and orange. Let stand 12 to 18 hours in a cool place. Boil until peel is tender. Cool. Pare, chop and measure pears. Measure lemon, orange and water in which cooked. Add 1 cup sugar for each cup pear, lemon, orange and water. Boil to jellying point. Pour, boiling hot, into hot jar; seal at once.