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 Weekend classes-

September 12-14, 2014

October 10-12, 2014

November 7-9, 2014

Week long class

 August 24-29, 2014

 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.

NEWS, NEWS, NEWS

Our  August week long class in the middle section of this Home Page is on SALE AT 1/2 PRICE!  Register NOW!

Blog Updates

Recent video recipe:
POSOLE

Posole

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Blog link: Southwest Cooking with Jane Butel

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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
$12.95


NOW ON KINDLE FIRE
for $2.99

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Homemade Strawberry Ice Cream

Yield: 1/2 gallon

16 to 20 ounces frozen strawberries, thawed or 1 pint fresh, stemmed, strawberries
1, 3-ounce package strawberry gelatin
1 cup boiling water
1 ½ cups sugar
2 eggs
2 cups milk
1 cup whipping cream

1. Prepare strawberries and set aside. Dissolve gelatin in water stirring until thoroughly dissolved.

2. Beat together eggs and sugar until fluffy and well mixed, using medium speed of an electric mixer. Add and blend in the milk and cream.

3. Combine egg and gelatin mixtures, mixing with an electric mixer until thoroughly blended.

4. Pour mixture into ice cream can and cool. Place the can in place in the ice cream freezer. Surround with layers of coarse salt and cracked ice, using eight parts ice to one part salt.

5. After ice cream is almost of desired firmness, add strawberries and allow to mix until fruit is thoroughly blended.

6. When ice cream is firm, pack it down and cover with the corked lid (cork keeps salt out of ice cream). Repack freezer, using four parts ice to one part salt—then cover with a heavy paper or cloth allowing to rest two to three hours.

Note: Any type of gelatin flavor or fruit can be substituted.

See the entire archive of Southwest Recipes

 
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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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