New Mexico Favorites features some of the most popular traditional New Mexican recipes.  Now you can get geared up for summer entertaining for your friends and family with some of New Mexico's best....and at a discount.  The class cost is just $90.00--down from $115.00 and is set for next Thursday evening at 5 PM. I would love to have you join us.

In short, the class features the two most popular Salsas--the best red and the best green.  Also, the class features the two most popular enchiladas--Red Chile Beef and Green Chile Chicken made open face, plus my very own specialty--Blue Corn Crusted Chile Rellenos and topped off by my $50,000.00 Flan recipe and Perfect Margaritas.

Sounds like a party?  It will be.  The discount is on until next Tuesday. 

And here's my favorite Coleslaw, which will keep when refrigerated for weeks--

      NINE DAY COLESLAW

 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 in the hot sun.

Yield:  About 2 quarts 

1 cup salad oil

1 cup white or cider vinegar

1  cup sugar

2 Tablespoons celery seeds

3 pounds cabbage, finely shredded, then chopped

1 medium green bell pepper, finely chopped ( can use ½ red bell pepper and ½ green)

2 medium white onions, finely chopped

1 Tablespoon salt

1/2 teaspoon freshly ground black 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.