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May 16-18, 2014

July 18-20, 2014

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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.

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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

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