IF you haven't already, Sign up now for Butel’s Bytes and get lots of recipes, nutrition and health information, hints, tips and good to know facts about Southwestern, Mexican and cooking with chiles. When you sign up, I will give you a collection of my five favorite recipes. I look forward to sharing my cooking with you, Jane Butel
Pecos Valley Spice Co. is temporarily closed for reorganization. We will let you know as soon as we are ready to ship again.
NOW ON SALE
My new revised and greatly expanded “CHILI MADNESS” features doxens of great tasting spicy chilis--encores for using leftover chili, appetizers, fabulous side dishes and even luscious finger licking desserts. You gotta get an autographed copy for only $10.00.
You will be the hit of all the parties, when you create your very own chili party. The book also makes great gifts--order several. dients. With the benefits of consistently eating chiles, you will be amazed how easy it is to lose as well as maintain weight. Order Now for only $10.00.
Have you ordered our new, wonderful ebook for just $10.00 from our award winning Scottsdale Cooking class that was awarded the Best Hotel Based Cooking School in the US for every year we ran it.
We have gotten numerous requests for Kids Classes. They would feature techniques for fun cooking for ages 10 -14 and would start with a cookie bake in early December. Email me at firstname.lastname@example.org.
Keep high potassium foods to keep hea;thy. Examples are melons, berries, bananas, seafood, fish and most vegetables. They help keep your blood pressure in check as well as your vascular system.
ALWAYS EAT CHILES AT LEAST 24 OUT OF 30 DAYS!
HAPPY OCTOBER, JANE BUTEL
Jane's Message October, 2010
October has always been chili month for me—of course to me, most anytime is chili time. With tailgating abounding and all the “busy-ness” of fall about, chili is a perfect food. It is easy to make, just takes simmering time—a perfect food for cool evenings or weekend afternoons.
Once you have made chili, you can make so many wonderful “planned overs” such as pizza, enchiladas, burritos, stuffed baked potatoes and so on. In my new, 2nd edition of Chili Madness that just came out last year, I dedicated a whole chapter to ways with leftover chili.
This month, I am going to give you my all-time favorite chili recipe, “Bowl o’Red” and an innovative chili recipe, my yummy Corn and Bacon Chowder-Chili and an encore for chili-- Upside Down Chili Pie and my special Blue Corn Parfait Bread. To top it off, I am including the world’s best Lemon Bars, a great traveler. Each of these dishes can be made ahead of time and even frozen without suffering. And they make for a wonderful Tail Gate party.
Get in on the Fun
Half Price October 8-10, 2010 Balloon Fiesta
Full Participation Cooking Weekend
We still have a few openings in our award winning full participation cooking weekend cooking school set for the last weekend of our world famous Balloon Fiesta!
You will have loads of fun cooking with chiles, learning hints, secrets and tips for Southwestern cooking while making tamales, sopaipillas, chile rellenos, Baja Shrimp Tacos and much, much more. The complete menus are on my website under cooking schools, at www.janebutelcooking.com.
Register online or call me at 505-243-2622.
BEST PRICE YET ON OUR
NORTHERN NEW MEXICO TOUR—
Schedule now to save $805 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 $805.00 off while there are still spaces available.
You can register on line or by calling me at 505-243-2622.