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Cooking School

 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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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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Green Chile Cheddar Bisuits


Our family always felt biscuits were more of a special occasion bread and usually served them only for bountiful breakfasts.  This was my paternal grandmother’s recipe, which she always served with homemade strawberry jam and very fresh sweet butter that she made herself.

Yield:  24 biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
¾ teaspoons salt
½ teaspoon baking soda
¼ cup unsalted butter or margarine, melted
¼ cup grated sharp cheddar cheese
2-4 tablespoons fresh, parched green chile (to suit taste)
2/3 cup buttermilk

1. Preheat oven to 400F.  Combine flour, baking powder, sugar, salt, and soda in a medium-sized bowl.  Cut in butter until mixture resembles coarse cornmeal.  Stir in the buttermilk to make a soft dough.

2. Turn out dough onto a floured board and knead lightly 7 or 8 times, just until smooth.  Roll to about ¾ inch thickness and cut into rounds with a 1 ½-inch-round cutter.  Place on an ungreased baking sheet.  Bake about 12 minutes, or until light golden.  Serve immediately.

 
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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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