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.
This Grilling Gift Boxis on special for $35.00 until July 13, midnight, 2016.
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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.
An Evening of Chili Madness With Jane Butel at the Smithsonian, Washington DC February 25, 2009
I am so excited! As I write this, I am anticipating my presentation Wednesday night, February, 25, 2009, at the Smithsonian Atrium Café to a sold out audience. We are serving a full menu from my new Chili Madness. The menu will be -
Pecos River Bowl o Red With Fixin's ‘n Mixin's
Mexican Tortilla Chili
Corn and Bacon Chowder Chili
Apple-Blue Cheese Slaw
Blue Corn Parfait Bread
Creamy Margarita Pie
Selected New Mexican wines from Gruet and Southwestern Winery
I will be giving a review of the history of chili, how to prepare award winning delicious chili, the trends in chili and end with the history and health of chiles.
In our cooking club, these same hints and tips will be presented in forthcoming issues. AND, in our online cooking classes, in the section on chili and the health section on chiles-all the information is presented. It total, there are 40 modules or lessons in the online class, just check it out at www.janebutelcooking.com and register for both.
This is an outreach program operated by the ResidentAssociates.org of the Smithsonian Museums in Washington DC. For more information go to the website or, call 202-633-3030.
I will let you know how it turns out. In the meantime,you can join our new "Cooking with Jane" monthly subscription cooking club by clicking to my website at www.janebutelcooking.com. Also, check out our 40 session long on-line cooking class, our live full hands-on weekend, week long sessions and our alumni tours to Mexico. We also sell all my cookbooks and the chile products and spices.