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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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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 and ingredients are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

 

Our Gift boxes are a great present for most anyone anytime.

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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a preview of the book
.

 

 

 


Nine Day Cole Slaw


Coleslaw, especially the pickled variety, is often served with Southwestern foods.  This particular slaw is a wonderful “take-along” for campers and picnickers because it keeps very well without refrigeration.  The story goes that it keeps for 9 days, but I’ve never had any last that long!

Yield:  About 2 quarts

1 cup salad oil
1 cup white or cider vinegar
1 1/4 to 1 1/2 cups sugar
2 tablespoons celery seeds
3 pounds cabbage, chopped
1 medium green bell pepper, finely chopped
2 medium white onions, finely chopped
1 tablespoon salt
1/2 teaspoon freshly ground back pepper

1. Heat the oil, vinegar, sugar and celery seeds until the mixture boils and the sugar dissolves.  Simmer for a few minutes.

2. Combine the chopped vegetables in a large bowl.  Season with the salt and pepper and mix well.  Pour hot dressing over the vegetables and let stand for at least 2 hours before serving.  Better yet, chill overnight for best flavor.

 
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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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