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Renberg´s Cookbook
Meatballs

Meatballs

Swedish MeatballsMeatballs pasta

Mackerel on Wasa Bread

wasa-bread

Potato on Wasa Bread

Wasa cracker

Pytt i panna - Mix from the Pan stewed in cream with HP sauce

Pyttipanna

Stewed in cream with Thyme

Thyme Creme

Pytt i Panna

PyttipannaMixed Pan

Wraps

Wraps Kebab

Ovenbaked Sausage - Falukorv

Owenbaked Sausage - Falukorv

Korv

Nationalrätten

Tzatziki

Tzatziki

Tzatziki on omeletteVästerbottensost Soppa

Eileen Sopanens New Mexico Chili

The recipes for red and green chile are below. New Mexico chili is different
from Texas chili in that it is pure chili sauce. Again it is not at all like commercial chili powder.
It contains only ground chili. Have a good eating experience.
Eileen S.

FROM: CASA DEL RIO
PO BOX 702
ABIQUIU, NM 87510
505-753-2035

ENTREE

RECIPE NAME: QUESADILLA

Ingredients:

4 flour tortilla 2 eggs well scrambled
1 cup refried beans* 2 cups grated longhorn
(may use canned) 1 cup red chile sauce* or
1 sm cooked potato,cubed 1 cup green chile sauce*
1 cup cooked meat (may be ground, 1 sliced jalapeno
cubed,or shredded beef,elk, Sour cream
deer,pork,or sausage).

* Recipes follow.

Preheat oven to 350 degrees.
Arrange one tortilla on each oven proof plate.
Carefully spread 2 tablespoons of refried beans on each tortilla.
Sprinkle small cubes of potatoes over the beans and follow with
meat and eggs.
Spoon red or green chile over all and top with grated cheese.
Bake in preheated oven until heated through, about 6 to 8
minutes.
Remove from oven and garnish with 1 tablespoon sour cream and
a slice of jalapeno. Serve at once. Serves 4

*Refried Beans

1 pound pinto beans 1 clove garlic
l medium onion peeled and 1 tablespoon baking soda
chopped 2 teaspoons salt
1 tablespoon bacon fat or oil water to cover

Carefully pick over the beans to remove any rocks, rinse in water.Place beans in pot with
baking soda, garlic, and enough water to cover the beans with about 3" of head room. Soak over night.

In the morning drain and wash the beans, wash the pot and return the beans and the clove of garlic
to the pot along with the onion and fresh water to cover.

Bring to a boil, reduce the heat and simmer for about 2 hours or until the beans are tender. Add salt during last
half hour of cooking. Heat oil in large frying pan. Ladle some beans into pan and mash with a potato masher,
continue this process until you have as many beans as you wish to refry,(or you may ladle the beans into a
processor container and process until smooth). Turn the heat low and heat until the beans are of a medium dry
consistency. The beans are now ready for use.

Refried beans may be used alone or with meat as a filling for
burritos or they may be used as a side dish along with vegetables and salad or as a base for
many New Mexican dishes.

Serves 6

* Red Chile Sauce

3 tablespoons New Mexico 2 cups boiling water
pure ground red chile 1 teaspoon cornstarch dissolved
2 cloves garlic peeled in 3 teaspoons cold water
and minced 1/2 teaspoon beef bouillon OR miso
1 tablespoon lard or oil pinch of sugar
salt to taste

Have water boiling in a kettle. Heat oil or lard in a heavy frying pan, add minced garlic
and fry lightly, remove pan from heat and stir in the chile powder (chili burns quickly, so be
careful and watch closely). Return pan to heat and add the boiling water stirring all the while.
Slowly bring to a boil, add a pinch of sugar, the beef bouillon or miso, the corn starch
and water, continue stirring until the chili thickens slightly, salt to taste. The chile is now
ready to use. Red chili may be added directly to beans and eaten with tortillas. It may
be used as enchilada sauce or served with fried eggs. As a soup it is referred to as a
Bowl of Red.

Serves 4

*Green Chile Sauce

8 large fresh green chiles
2 cloves garlic, minced
salt to taste

Heat oven to 500 degrees. Place chiles directly on oven racks and roast until the skins
begin to brown. Turn chiles over and roast the other side, being careful not to let them
burn. Remove from the oven and place in a large bowl, cover with wet paper towels and
let steam for about 45 minutes. Slip the skins off and remove as many seeds as possible.
Place the chiles on a cutting board and dice, mix in the garlic and salt to taste. BE
CAREFUL NOT TO TOUCH YOUR EYES WITHOUT FIRST WASHING YOUR HANDS
AS THE CHILE JUICE CAN BURN YOUR EYES. The green chile is now ready to use
as a relish for hamburgers or sandwiches. It may be heated and used on burritos, quesadillas,
or tostadas. As a soup it is referred to as a Bowl Of Green.

Serves 6

The above sauces can also be made with meat.
Brown about 3/4 pound of cubed or ground beef, pork, elk, lamb, turkey, antelope...
in a small amount of oil, drain excess fat, and proceed as above.

In the case of green chili a small amount of water or broth would be added, and the
whole sim


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