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Cooking School

 Weekend Classes-

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

 August 22-26, 2016*

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

NEWS, NEWS, NEWS

TODAY, AUGUST 20 IS THE LAST DAY TO REGISTER FOR OUR WEEK LONG CLASS 

SET FOR AUGUST 22-26.

All our week long and weekend classes are half off until Saturday, August 20. 

Pre-order my next 2 cookbooks from any of the 3 sources and you will get an autographed nameplate and really help our rating!

Amazon

Barnes and Noble

Indiebound

iTunes

Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"   will be published November 2, 2016.

ORDER NOW:

Amazon

Barnes and Noble

Indiebound

iTunes

Simply Southwest book cover

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel

 
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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

Grilling Gift Box

 

 

This Grilling  Gift Box  is on special for $35.00 until July 13, midnight, 2016.

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

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


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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