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Cooking School

 Weekend Classes-

April 17-19, 2015

May 15-17, 2015

July 17-19, 2015

September 18-20, 2015

October 10-12, 2015

November 14-16, 2015

Week Long Class-

August 16-21, 2015

 For more information and to sign up, click on the specific dates you are interested in.

For classes further ahead than listed, go to the cooking school link.


Next weekend class is April 17-19.  Register now to be sure and get in!

 Blog Updates

Recent video recipe:


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Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices and ingredients are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.


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Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition

for $2.99

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a preview of the book





Putting it UP!!

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Pickle making has always been great late summer fun!  Admittedly it is work, but the crispy, flavorful fresh tasting picles that result are so worth all the effort.   I have fond memories of making loads and loads of all kinds of pickles when I was a kid growing up on a Kansas farm.  (I did spend a great deal of time also with my Mexican aunt and in New Mexico also.)

My favorite was always the bread and butter pickle.  My Mother's recipe was always the best and we made dozens of jars every summer.  We also made dill, sweet and sometimes mustard pickles.  Yes,the bread and butter picles have always remained my super favorite and are a bit old fashioned.  That sweet, but not too sweet flavor is special in sandwich fillings, deviled eggs, meat and vegetable salads and all manner of good old fashioned American food. 

 Just last Sunday, my daughter Amy, her husband Steve and daughter Miri came over and we picked the golden delicious apples that were truly burdening my tree and made my Mother's Bread and Butter pickles.  We made a video of the steps and plan to place it on You Tube when we get a chance to get it edited.

These pickles were always served at Thanksgiving and all fine family gatherings.  When first made, I always remember my brother and I would loe to eat them on the always available homemade bread with freshly churned sweet butter and sliced tomatoes.  Probably sounds weird to you, but believe me, they were super delicious.

I am sharing our recipe with you and hope you enjoy making and eating them too.  When making pickles, it is important to know the following tips--

 -Use distilled water if you have hard water

 -Use good quality salt, such as pickling or kosher--the salt must be pure

 -Use a minimum of 4% acidity vinegar up to 6%.

 -Wash the jars well and boil them for a minimum of 5 minuts at a full roilling boil.

 -Use regulation caning jars, so that you can use sealable closures.

 Have a wonderful family pickling session!  The jars make great gifts.


•••••••Bread and butter pickes

Yield: 7 to 8 pints

3 qts. Thinly sliced cucumbers

4 medium onions, thinly sliced

1 bell pepper, cut in ¾’ cubes (3/4 cup)

¼ cup coarse salt

4 cups sugar

1 ¼ cups vinegar

1 Tablespoon, 1 ½ teaspoons mustard seed

½ teaspoon turmeric

1 ½ teaspoon celery seed

1. Combine all vegetables and salt. Cover with ice cubes and mix thoroughly. Let stand three hours. Drain well.

2. Combine other ingredients and pour over vegetables.

3. Bring to just boiling. Put in sterilized jars and seal. Chill before serving.


Here's to hot cooking and cook vacations,  Jane Butel


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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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