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Cooking School

 Weekend Classes-

July 21-23, 2017 

November 10-12, 2017

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

Day classes

The next day class is our Taco-Mania class set for 6 PM, May 18.  A fun class featuring many delicious and tasty ways to make this all time favorite snack and meal.  Register  NOW.

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .


"Where Women Cook" March issue just came out featuring a story about my cooking. Here's a photo from the story.

Where Women Cook

A good story about my newest cookbook, "Simply Southwestern" was printed in the March 8, 2017 issue. Click here to read it.

March 8, 2017 "Albuquerque Journal" publsihed a good article about my newest book.  Click here to read it.

Order my next 4 cookbooks from any of the 3 sources and really help our rating!

Hotter Than Hell,  our newest cookbook was just released April 18!

Hotter Than Hell Book Cover

Tex-Mex came out February 28,2017.

Tex-Mex cook book cover

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.


Barnes and Noble




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"  was published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 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



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.

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

Click here to buy now


Click here to see
a preview of the book




Elegant Pate

No hor d’oeuvres tray is complete without a liver pate and this one is excellent. Serve it in aspic with a fancy garnish for a very impressive and professional appearance.

Yield: 3 cups

½ pound chicken livers

2 Tablespoons butter

2 eggs

1 small onion, coarsely diced

1 clove garlic

¼ cup rum

1 pound pork, ground twice

2 Tablespoons flour

½ teaspoon allspice

¼ teaspoon each of thyme, sage, marjoram, basil, salt,

Freshly ground black pepper

Salt pork strips or thick sliced bacon

1. Saute chicken livers in butter until just partly cooked.

2. Put in the blender with the eggs and blend until smooth. Add the onion, garlic, and rum and blend again.

3. Mix the chicken liver puree with the ground pork (be sure the pork is lean, without gristle and finely ground) and add the flour and seasonings. Beat together thoroughly.

4. Line a bread loaf pan with strips of salt pork or bacon and fill with the meat mixture, smoothing it and patting it down to an even layer.

5. Cover with aluminum foil and place in a deep pan of hot water so that water comes to within an inch of the top of the loaf pan. Bake in a 350F oven for 2 hours. (Be sure you do not run out of water.)

6. Chill Thoroughly. Unmold, cut away the salt pork or bacon.

7. Several hours or the day before serving, pour ½ inch beef or chicken aspic* flavored with sherry in the bottom of the loaf pan used for cooking it and arrange a garnish of tarragon, hard-cooked egg, or whatever. Place in refrigerator until set. Put liver pate on top of aspic and pour remaining aspic around sides. Chill. When firmly set, unmold and serve with crackers or breads. Extra aspic can be poured in a cookie sheet, scored with a meat fork at right angles into tiny squares, and arranged around the pate on the serving plate. Silver platters are extra pretty for serving pate.

*Make aspic by thickening flavored chicken stock with unflavored gelatin. One pint chicken stock to one envelope gelatin is usually enough.

Freezing hints: Package in a plastic bag, foil, or other freezer wrap. Seal and label

This traditional Swedish preparation is so yummy, that one year when I prepared it for an appetizer to go with our traditional champagne while we opened presents on Christmas morning-- we ate so much that we decided to put off Christmas dinner a day! It is easy to make and so delicious. Be careful, it is habit forming and hard to quit once you start eating it. Always serve it with dark pumpernickel rounds and the fabulous Sweet Mustard Sauce.

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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  •