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Recipes for the Month

Mom's Bread & Butter Pickles

Jalapenp Jelly

Tomato Marmalade

Cider Apple Butter


My Favorite Basic Jam

 

 FREE SAMPLES WITH CHILE ORDERS

With every order of $30.00 or more from our spice company, you will receive a free sample of Desert Honey—the rich, full bodied honey from desert flowers.  This honey is great as a spread, a sweetener and as an ingredient..

SAVE TIME, IMPROVE YOUR WAISTLINE for LESS!!!!

My “Quick and Easy Cookbook” feature s almost 250 pages of very easy, nutritious recipes you can make in 20 minutes or less with super market ingredients. With the benefits of consistently eating chiles, you will be amazed how easy it is to lose as well as maintain weight.

Quick recipes to spice up  hot summer blahs. Hot Summer  Special on my Quick and Easy Book--half price or $12.50 plus only $5.00 shipping…only $17.50 instead of $33.00 ($23.00 for the book, $10.00 shipping.)

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Click here to take advantage of this offer!

  

  Have ordered our new, wonderful ebook for just $10.00 from our awarad winning Scottsdale Cooking class that was awarded the Best Hotel Based Cooking School in the US for every year we ran it.

Order now!


    

 

 

                                          

 

 

Jane's Message August, 2010
Pickles BreadHarvest time is upon us! Sometimes, living in the city or at least far, far away from growing fruits and vegetables, one tends to forget how productive the season can be. Having grown up on a farm, I remember the fun as well as the hard work of canning and freezing all kinds of cherries, peaches, apricots, apples and tomatoes--glorious tomatoes and corn and….so many other fruits and veggies.

Making pickles and preserves were always to me, the most fun. Freshly made strawberry jam or peach or a fun, fun combination of fruits and sometimes nuts and other goodies to make a conserve were so wonderfully delicious when freshly made and then spread on homemade bread.

And pickles, Thanksgiving wouldn’t be Thanksgiving without my Mother’s special Bread and Butter Pickles.

There are some very basic and important hints that will assure almost automatic success with Jam and Jelly making. If the fruit is not very tart, a section of apple peel or core are needed to supply pectin—or even easier, use commercial pectin—which by the way, has become rather expensive. I personally only use pectin for jelly—for jams, butters and conserve, I never use pectin.

For pickles, always use distilled water, 4 to 6 % acidity vinegar and pure salt—not iodized or fancy salt. Tap water will often yield soft pickles as will not using the right vinegar and salt.

Always wash and sterilize the glass jars and boil for at least five minutes and keep boiling hot until jarring the jam or pickles. Use new lid inserts and only moisten, do not boil in the water.

Following are some of my favorite Pickle and Jam recipes.
 

 

Come Cook with Us!  We have a Two for One

Special for our September Weekend, September 8-10

Extended for Bytes Subscribers until August 5, 2010

feb 2010 nacho makingWe are extending our weekend special two for one until Friday, August 13 for Bytes subscribers.  We would just love for you to join us!!

This two for one offer extension is only promoted here on our Bytes e-newsletter.   We are offering this special on a first come, first served basis a two for one very special special.

We cook mostly New Mexican traditionalfoods in i the class.  The complete menus are on our website at www.janebutelcooking.com under weekend classes.

This is a very special class at a can't miss price.  To get the two for one price, call me at 505-243-2622 before 10 PM MDT, August 13, 2010 or register on line.  Your registration will automatically be for two..

Or, if you can't join this weekend class check our website, www.janebutelcooking.com to see which class fits best with your schedule. They are a ton of fun—so much so that we have several who have come back three and four times. Get in on the fun and schedule your class today!

 

Northern New Mexico Tour—

Fountian-TaosSchedule now to save $500 on our very select, first ever, Northern New Mexico Culinary Tour October 16-22.  You will have tons of fun with foodie friends in this gorgeous culinary epi-center of Taos and Santa Fe, New Mexico.

So full of gorgeous natural beauty, plus delicious foods prepared by award winning chef's who will each be demonstrating and telling about their specialties.  You will visit and sample some of our best wineriess, view museums and in sum, have a fabulous time.

We are staying in beautiful rooms in centrally located hotels, making it great fun to go sight seeing or shopping whenever you wish.

We are only taking a few people on this very special tour, so sign up now, while I am giving you a special $500 off while there are still spaces available.

You can register on line or by calling me at 505-243-2622.

The complete itinerary is on my website at www.janebutelcooking.com on the home page.