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Green Chile Chicken Enchiladas  |   Green Chile Chicken Stew  |   Green Tomato & Apple Chutney
Pasta Salad #1  |   Pfeffernuts or Peppernuts  |   Quince Butter



Green Chile Chicken Enchiladas (Flat Style)

Good in any season!

Make the Green Chile Sauce:

1/4 cup - oil
2 cloves - finely chopped garlic
1/2 cup - finely chopped onion
3 Tbsp. - flour
2 cups - warm broth or water
2 1/2 cups - peeled and chopped roasted green chile (We are talking New Mexicos, Sandias, Big Jims or Anaheims here - not bell peppers!)
salt to taste

In a large heavy sauce pan, saute garlic and onion in oil. Blend in the flour with a wooden spoon. Add water and green chile. Blend well and bring to boil. Lower heat and simmer while stirring frequently (about 5 minutes).

Make the Chicken Enchiladas:

22-28 - corn tortillas
about 8 oz - low-fat mild cheddar or jack cheese
about 14 oz - non-fat cottage cheese
3-4 cups - vegetable mix (chopped carrots, broccoli and cauliflower works nicely)
4 - boneless, skinless chicken breasts (halves)
4 - boneless, skinless chicken thighs
about 4 cups - Green Chile Sauce

In a covered casserole, add 1 cup water and the chicken. Microwave until meat is white in center. Shred chicken when cooled (remove bits of fat), and set aside.
Preheat oven to 350 degrees F.
Mix half of green chile sauce with shredded chicken and about 2/3 of the cottage cheese. Dip tortillas in rest of sauce. Line the bottom of 15 x 10 x 2 inch (4 quart/4 L) baking dish with 6 to 8 tortillas (first layer).
Add half the chicken, some vegies, some cheddar cheese.
Add second layer of dipped tortillas. Add rest of the chicken and vegies, and some cheddar cheese.
Add final layer of dipped tortillas. Top with any remaining sauce and cheese.
Bake covered with foil, 25 minutes. Pour on remainder of cottage cheese and bake uncovered, 15 minutes. Broil uncovered another 5-15 minutes (until bubbly - not too browned).
Makes about 8-12 servings depending on appetites.

Vegetarians can substitute the chicken with pinto beans to make Green Chile Bean Enchiladas.

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Green Chile Chicken Stew

A fine winter meal!

2 - large onions, chopped (~2 cups or more)
3 - cloves garlic, minced
2 Tbsp - vegetable oil
4 to 5 - boneless, skinless chicken breasts (halves), remove fat and cut into small bits
6 to 8 cups - water (depends on how much broth you like in your stew)
2 - 3 cups - roasted green chile, chopped
2 cups - green beans, cut in thirds
2 1/2 - cups potatoes, chopped bite sized
2 cups - carrots, cut into rounds
salt to taste

In a large, heavy bottomed pot, saute onion and garlic in oil until caramelized (do not let burn).
Add chicken to brown, stirring frequently.
Deglaze pot with some of water, and scrape bottom of pot.
Add rest of water, cover pot and bring to boil.
Add green chile.
Add vegetables in cooking order, simmer.
Cooking order: carrots take longer than potatoes and green beans less time.
Simmer until vegetables are cooked, but do not over cook potatoes.

Serves about 8 folks, with warm flour tortillas or nice bread on side.

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Green Tomato & Apple Chutney

Makes 6 pints, 12 half pints.

3 lb - green tomatoes
1.25 lb - tart green apples
1 - 2 - med. onions
1.5 - Tbsp salt
1.5 tsp - black pepper
1.5 tsp - ground cinnamon
.75 tsp - ground cloves
1.5 Tbsp - curry powder
2 tsp - chile powder
2.5 Tbsp - grated fresh ginger
2 cups - white sugar
.5 cup - brown sugar
1 cup - apple cider vinegar
1 cup - white vinegar
1.5 Tbsp - pickling spices

6 pint or 12 half pint canning jars, hot*

Wash tomatoes, apples thoroughly. Trim and quarter tomatoes. Core and quarter apples. Peel and quarter onions.
Put fruit and vegies through coarse blade of food grinder or process in small batches in a food processor.
As each batch of fruit-vegetable mixture is processed into medium chunks, place it in a large Dutch oven or roasting pan (large heavy pot).
Put picking spices in a cheese cloth wrap and add to pot. Add remaining ingredients to the pot and stir with a wooden spoon to blend thoroughly.
Bring mixture to slow boil over medium heat, then simmer, uncovered, stirring frequently to prevent scorching, for 30 minutes.
In the meantime, prepare canning jars, lids and rings.*
Remove from heat and immediately ladle chutney into 6 hot, sterilized pint jars (12 half pints).*
Fill to within 1/2 inch of the top and seal at once.*
Process in boiling water bath for 10 - 15 minutes.*

* Note: I can't cover every canning issue, so if you have never canned before I would suggest getting a good book on it [such as "Putting Food By", by Janet Greene, Ruth Hertberg, Beatrice Vaughn, (Plume; 4th Rev edition - February 1, 1992, ISBN: 0452268990)]. Or order the USDA Home Canning Guide.

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Pasta Salad #1

Cool meal for summer. But also good hot!

Prepare in a very large bowl:
2 lb eggplant, grilled, baked or microwaved, then cut in to 1 inch pieces
1 1/2 lb ripe tomatoes (mixed red and yellow is nice), chopped into 1 inch pieces
2 to 3 cups sweet basil leaves (tear do not chop - measure torn leaves)
1/2 cup virgin olive oil
1/4 cup wine vinegar
3 Tbsp shoyu (soy sauce)
salt & black pepper to taste (I like lots of pepper myself)
1/3 to 1/2 lb feta cheese, crumbled
1/2 to 1 lb tofu (optional, good for additional protein)
Mix well and let marinade while pasta cooks (stirring occasionally).

Cook 2 lb pasta (penne or twists are best) until al dente. Immediately drain and add while hot to vegetable mixture. Stir in well and let marinade (best overnight in refrigerator). Serve hot or cold. Main course or side dish. Great for a pot luck meal! Enjoy!

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Pfeffernuts or Peppernuts (1/4 recipe)

1 qt brown syrup
2 cups sugar
1/2 Tbsp cloves
3/4 Tbsp cinnamon
1/2 Tbsp mace
1/4 Tbsp allspice
1/4 Tbsp salt
1 tsp baking powder
3/4 Tbsp baking soda
1/8 lb lard (margarine)
1 cup water
1 oz orange peel (candied)
1 oz citron
1 oz lemon peel (candied)
1/8 tsp cardamom seed - rolled fine into a powder


Pfeffernuts or Peppernuts (full recipe)

1 gal brown syrup
8 cups sugar
2 Tbsp cloves
3 Tbsp cinnamon
2 Tbsp mace
1 Tbsp allspice
1 Tbsp salt
4 tsp baking powder
3 Tbsp baking soda
1/2 lb lard (margarine)
4 cup water
1/4 lb orange peel (candied)
1/4 lb citron
1/4 lb lemon peel (candied)
1/2 tsp cardamom seed - rolled fine into a powder


Traditional:
Grandma Dohse via Grandma Adams
  • Heat your syrup in a pan, hot enough to melt lard, add lard, then water, then sugar.
  • Mix well. Mix spice with some flour, add to syrup. You are supposed to mix the soda in some water, adding to syrup mixture before adding any flour.
  • Mix chopped candied fruit with some flour, add to syrup mixture - then add as much flour as needed to make a stiff dough.
Modern:
  • Candied fruit - we use two 8 oz. containers of each kind per 1/2 and 3/4 batch, and one 8 oz. pkg. for 1/4 batch.
  • Mix candied fruit with same amount of flour and chop in food processor. (I do only one 8 oz. pkg. at a time.)
  • Heat syrup in pan, hot enough to melt butter. Add butter, then water, then sugar and mix well.
  • Mix spices with some flour and add to syrup.
  • Mix the soda in some of the water, adding to syrup mixture before adding any flour.
  • Mix chopped candied fruit with some (more) flour and add to syrup mixture, then add as much flour as needed to make a stiff dough.
  • Have cookie sheet greased and ready. Additionally - Don't use Air Sheets because the bottoms look raw when done.
  • Kurt's tip: Separate the somewhat stiff dough into manageble sized portions (lumps), when dough gets stiff enough, some can start the rolling, cutting and loading cookie sheets process earlier.
  • Roll and cut into small bite sizes. Bake in 350 degree oven for 8 - 15 minutes (about 12 - 15 minutes usually) checking and rotating pans as needed.
  • Convection oven baking: all three racks can be used. No need to rotate the sheets in mid-bake. Takes about 12 minutes per batch.

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Quince Butter

From the book:
*Putting Food By*, by Ruth Hertzberg, Beatrice Vaughan, Janet Greene, 2nd edition, Stephen Greene Press, (c)1975, ISBN 0-8289-0251-8 (paper), -0252-6 (cloth)

Page 298-99:
STEPS IN MAKING BUTTERS

Basic Proportions: 1/2 cup sugar for each 1 cup fruit pulp

Prepare the fruit:
Remove stems & blossom ends. (I core the fruit too.) They are hard fruit so cut in small pieces and add 1/2 as much water as fruit. (Ex: 1/2 quart water to 1 quart fruit.)

Making the pulp:
Cook fruits until soft, stirring so as not to stick. (Use your judgement - you may need to add a little more water than called for in recipe.) Put fruit through a colander to get rid of skins and pits. (I blend all the pulp in a VitaMix instead of straining skins & fibers out, and I core them before cooking.)

Sugar and Cooking:
Usually 1/2 cup of sugar to each cup of fruit pulp makes a fine butter. (I cut the sugar down a bit by about 2 Tbsp per 1/2 cup.) Don't cook more than 4 cups of fruit pulp at a time (with added sugar). Let sugar dissolve in pulp over low heat (in a heavy bottom pot- I like classic Farberware), then bring mixture to boil and cook until thick, stirring often (they MEAN IT) to prevent scorching. (Cooking can take a while. Read a good book while stirring with a flat blade wooden utensil scraping bottom of pot.)

Packing and Canning:
(I can't cover every canning issue, so if you have never canned before I would suggest getting a good book on it - such as the book I am quoting from here! Or order the USDA Home Canning Guide.)
When butter is thick enough to round slightly in a spoon and shows a glossiness or sheen, pack while hot into hot, sterilized 1/2 pint or pint canning jars, leaving 1/2 inch headroom. Adjust lids and process in Boiling-Water Bath (212F) for 10 minutes (15 min. high altitude). Remove jars, complete seals if necessary. Cool and store.

Optional Spices: Any spices are added as the butter begins to thicken. For 1 gallon of pulp the book's author uses 1 tsp ground cinnamon, 1/2 tsp ground allspice and 1/2 tsp cloves. Ginger is nice too. For smaller quantities of pulp reduce measures of spices proportionately. If butter is to be light in color, tie whole spices loosely in a cloth bag and remove at the end of cooking stage.

Enjoy.

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