ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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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.
This simple béchamel or white sauce can be used with numerous dishes—over soufflés, poached eggs, burritos, and so on. Just omit the bleu cheese and flavor as desired.
3 Tablespoons sweet (unsalted) butter
3 Tablespoons flour
2 ½ cups chicken stock
1/3 to ½ cup bleu cheese or to taste
2 freshly roasted green chiles, chopped or ¼ cup canned or frozen or
2 Tablespoons hot red ground chile powder or to taste
In a heavy saucepan, melt the butter over medium heat. When slightly browned, stir in the flour. Stirring constantly, allow the roux to tan lightly. Add a bit of chicken stock, stirring continuously
Continue to add more stock, stirring constantly until all the stock is added. Season with the cheese and allow to melt. Taste and add more cheese if desired. Add the hot pepper sauce. Serve warm. To transport to the park, place in a thermal bowl or wide-mouthed thermos.
Reprinted with permission from Fiestas for Four Seasons