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November 10-12, 2017

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Day classes

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

A very special Baking 2 Day full participation class is set for February 23-24, 2016.  . To register, just click here.

NEW HOLIDAY BAKING CLASS, DECEMBER 15, 2016 Register NOW

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Pre-order my next 2 cookbooks from any of the 3 sources and really help our rating!

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And we will drop ship each book if you like.

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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.

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Simply Southwest book cover

 

 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, 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
$12.95


NOW ON KINDLE FIRE
for $2.99

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BLUE CORN CREPES

These light, delicate crepes are wonderful for burritos and other fillings. The batter best if allowed to rest for at least an hour before baking

Yield: 12 crepes

3/4 cup flour

¼ cup blue corn flour or meal

¼ teaspoon salt

1/8 teaspoon cumin

¾ cup water

2/3 cup milk

3 eggs, beaten with a whisk

2 Tablespoons melted sweet (unsalted) butter

1 Tablespoon vegetable oil

  1. Measure the dry ingredients, taking care to spoon the flour gently into the measuring cup before leveling. Place in a medium-sized bowl. Combine the liquid ingredients and stir into the flours until mixed. Do not beat. Add the butter and set aside.
  1. Heat a 6- to 8-inch heavy skillet over medium heat. Brush with the oil. A drop of batter should sizzle when hot enough. Using a ¼-cup measure or 4-ounce ladle, place a scant ladleful of batter in the hot skillet only when needed.

Keep the crepes warm by placing in a cloth or crock until serving.

Reprinted with permission from Fiestas for Four Seasons

 
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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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