Green Chile Stew

Chiles Rellenos de Queso

Green Chile Crusted Quiche

Winter's Pleasure Grilled Tomatoes

Tomato Marmalade

Order your fresh, pure chiles and spices NOW!

SPECIAL...TWO for the PRICE of ONE on our  MEXICAN OREGANO

The best herb for complementing green chile is Mexican Oregano.  And we have it very fresh--always refrigerate it, cumin and your chiles.

ORDER NOW!

 Schedule Now:

Last month's cooking class at Builders Source was super successful! We all had lots of fun and a good time was had by all.

Builder's Source is a gorgeous appliance store in Albuquerque at 308 Menaul NE.  We can only take 30 reservations for each monthly class.

The AUGUST menu will feature two of the recipes we have here:

Salsa Fresca

Green Chile Stew

Flour Tortillas

Blue Corn Crusted Chile Rellenos

Call 505-243-2622 to register--or register online.  If you have any questions, you can email us at info@janebutelcooking.com. 

ALWAYS EAT CHILES AT LEAST 24 OUT OF 30 DAYS!

Always refrigerate our pure chiles and spices for longest and best keeping quality.

Have a great month!  JANE BUTEL

Jane's Message                                    August, 2011           

Here in New Mexico, August spells green chiles. I know that sounds weird, but everyone here really goes chile crazy once the beautiful, long, shiny, crisp green ones hit the Farmer’s Markets and seasonal fruit stands.

Of course, August is THE month for tomatoes too. I just love the saying that “Only God and August can create a great tasting tomato. It is pretty true though, that the home grown, vine ripened juicy globes are at their peak, come August. We have had such a hot, dry summer, all the plants have        been affected.                                     Green Chile Stew

Our crops are not as good and the bunnies compete for our harvesting. About the time the tomatoes look like in just another day they will be perfect—I go out to pick them and the bunnies have beaten me to them. Sometimes I feel my gardening efforts are just creating a salad bar for the bunnies!

I am very excited about starting a new “Cooking with Jane” radio program on Sunday, August 7 at 1 PM on KKOB, a very strong AM station here in the Albuquerque area at 770 on the AM dial. If you are anywhere around, give me a call at 505-243-3333 with any questions or homemaking information you would like to share from 1 PM to 2 PM next Sunday.

I thought maybe you would like to have some of my all-time favorite green chile and tomato harvest recipes. My Green Chili Stew is the one our New Mexican Senator, Joe Montoya used to win the Capitol Chili Cookoff several times. The Blue Corn Crusted Chile Rellenos are truly my favorite.

    Green Chile Crusted Quiche

I thought you might like this fun, easy idea for using green chiles instead of pastry for a quiche crust.

When freezing green chiles, try chilling them in ice water as soon as you have roasted them. Then place on cookie sheets to flash freeze before bagging. Then, when it comes time to cook with them, it will be easy to select them—one or more at a time. And they peel very easily too!

The oven roasted, almost caramelized tomatoes are outrageous to store in the freezer for making soups, sauces and casseroles in the winter.

NEWS ALERT!! We have added a new week long October class, October 9 to 14 by popular demand. I am offering 20% off for both the week long and the September 23-25 weekend. I look forward to cooking with you!

Get in on the Fun! Register Now for our September 23-25 Weekend at 20% Off or our 

Week Long Full Participation Cooking Class October 9 - 14 at our Early Bird 20% off Discount-----While There is Still Space!

Our July week long class--our last one--was such great fun.  The pictue to the right is all of us after the first day of cooking with the dishes prepared.

We still have a few openings in our award winning full participation September 23 - 25 Weekend Cooking School and for our Week Long Cooking School set for October 9-14, 2011...the class starts the day the International Balloon Fiesta ends!  We are offering an Early Bird 20% off for either class.

 You will have loads of fun cooking with chiles, learning hints, secrets and tips for Southwestern cooking while making tamales, sopaipillas, chile rellenos, moles and more.  The complete menus are on my website under cooking schools, at www.janebutelcooking.com.

Register online or call me at 505-243-2622.