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 Weekend Classes-

November 7-9, 2014

2015 Schedule 

January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

Week Long Class-

February 22-27,2015

 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.

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Our  October weekend class is NOW on a special 50% OFF sale until October  8, midnight.  Only 4 places left.

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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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Jicama Veggie Slaw

Crisp and almost, but not quite apple-like in flavor, jicama gives slaw a fresh taste and a nice crunch. A chile-lime vinaigrette really sets off the flavors of the vegetables and makes this a wonderful salad to serve with barbecue or spicy entrees. Use a box grater or the grater blade of a food processor to prepare the jicama and carrot.

Yield: 4 servings

2 cups coarsely grated jicama (1 large or 2 medium)
1 cup diced thin-skinned cucumber, such as English (hothouse) or Armenian
2 scallions, including tops, thinly sliced
1½ teaspoons salt, or to taste
¼ cup extra-virgin olive oil
2 Tablespoons fresh lime juice
2 Tablespoons cider vinegar
1 teaspoon pequin quebrado *link

1. Place the jicama, carrots, cucumbers, and scallions in a large chilled bowl. Sprinkle with the salt and toss to combine

2. In a small bowl, whisk the olive oil, lime juice, vinegar, and ½ teaspoon of the pequin quebrado together until combined. Drizzle the dressing over the vegetables and toss to mix well. Taste, and adjust the seasonings as needed. Then garnish with the remaining ½ teaspoon pequin quebrado

 
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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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