Saturday, December 17, 2011

La Posta Green Chile Enchiladas

Don't bother trying to find the is out of print. I have the 1971 edition. La Posta was a stage stop for the Butterfield Trail during the time of Judge Roy Bean, Billy the Kid and Kit Carson. This is a real restaurant that has not changed it's habits or recipes for over a hundred years. Why? Because the simple recipes work and can't be beat. Due to living in interior Alaska, I am forced to use canned green chili. If you can get the REAL STUFF roast and peel and subsitute, it makes all the difference. If you really love your guests, invest in real chile rather than canned
. This is not a hard recipe to follow, just a lot of steps.

No ISBN Sorry.....

Enchiladas Verdes

1 dozen corn tortillas, softened
1 lb. cheddar cheese, grated
1 lb. Monterey Jack cheese, grated
12 green chiles (fresh is best if you can get it or 2 large cans green chile, chopped)
2 cans diced tomatoes
1 medium onion, chopped fine
2 small garlic cloves or garlic powder
1 tsp. salt
Water to cover

Saute onions, garlic,tomatoes, green chile and spices.
Meanwhile soften corn tortillas in hot oil and drain on paper towels. Place 1/4 of the green chili sauce on the bottom of a large baking dish. Over the top of the softened tortilla place some cheese (or chicken if you are doing meat--add some cheese) and roll. Put on top of the sauce. Continue layering and cover with the rest of the green chile sauce. Bake at 350F for 45 minutes or until bubbly.

If ever in New Mexico, in Las Cruces...You MUST check out La Posta!

Wednesday, December 7, 2011

Mom's Pecan Pie

This is the second Pecan Pie I have made in two weeks and I had to contemplate as to why I hadn't posted this recipe years ago. This is a tried-and-true recipe I grew up with. My mom got the recipe from her friend Yvonne Arnette when we lived on the Navajo Reservation in Ganado, Arizona in the 1960's. I have yet to taste a better Pecan Pie. It's simple....the only catch is to NOT overbake. Your first instincts is to let it sit in the oven a few minutes longer...DON'T DO IT! Even though it looks like it's not is. It will continue to "gel" as it sits out of the oven and you don't want to over-bake this pie.

Simple ingredients

3 eggs, slightly beaten
1 cup light Karo Syrup
1 cup sugar
2 TBSP. melted butter or margarine
1 tsp. vanilla
1/8 tsp. salt
1 Cup pecans
1 - 9" Pie Shell (unbaked)

Mix together ingredients. Pour into the unbaked pie shell and bake in a 400 degree oven for 15 minutes. Reduce heat to 350 and bake for 37 more minutes. Remove and allow to cool. The pie will continue to cook when you remove it from the oven so don't be fooled into thinking it's not done.

See the next recipe on Midnight Sun Mama for Chocolate Pecan Pie Cake. This pie will be "RE-BAKED" inside a chocolate cake frosted with a dark chocolate ganache. Talk about SINFUL!