Cut Velveeta into cubes or chunks and melt in double boiler over low heat. Add picante sauce. Stir until cheese is melted and sauce is well blended. Add sweet milk or condensed milk as desired to obtain proper "dipping" consistency. If necessary, add more velveeta BEFORE

Wash and pack jalapeno peppers tightly into hot jars. Combine remaining ingreds. in an enameled or glass saucepan and bring to boil. Cover peppers with boiling liquid, leaving 1/2" head space. Seal jars with sterilized 2 pc. canning lids and process in boiling water to cove

Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook only until skins blister. Remove chilies and add carrots and onion and saute until tender/crisp. Peel and pack chilies in standing position in hot clean pint canning jars. Add salt to taste; about 1/4 to 1/2 tsp.

In response to the question how to preserve Jalapenos (or any other chile). The following is the recipe I obtained originally from my cooking class in high school in Mexico, but I made some modifications because the chiles were allways too cooked. As to how tro dry chiles, that

Wash peppers. If small peppers are left whole, slash 2 5 slits in each. Quarter large peppers. Blanch in boiling water. Flatten small peppers. Fill half pint or pint jars leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garl

Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. M

olive oil (optional) Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left

Leave spices whole. Use for chutneys, pickled fruits and vegetables, and to spice vinegar. Tie in a small muslin bag and remove after pickling, or add straight to vinegar, depending on the type of pickle. The Complete Book of Spices by Jill Norman ISBN 0 140 23804 2 pg 102

Mix mayonnaise and seasoning mix; spread on each tortilla; sprinkle with cheese. Layer with turkey, tomato and lettuce, leaving about 2 iches at one side covered with mayonnaise mixture only. Beginning at side layered with turkey, roll up each tortilla. To serve immediately, cut

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves;

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; a

In 3 quart saucepan, cook meat, onion and garlic until meat is brown. Drain. Add pumpkin, water, taco seasoning, chili powder and salt. Bring to a boil. Cover; simmer 30 minutes. Season with red pepper flakes or hot pepper sauce. Garnish with cheese, corn chips and sour cream.

Wash & drain beans, place in a large pot & cover with water. Cook until soft, about 1 1/2 hours, but it make take up to 2 hours. Drain & transfer to a mixing bowl. Add the salt. Toast the arbol & pasilla chiles together. Rehydrate all dried chiles in one cup

In a heavy 2 to 3 qt sauce pan, scald 3 cups of the coconut milk by warming it over moderate heat until tiny bubbles form around the edge of the pan. Combine the remaining 1 cup of coconut milk with the rice flour and salt in a small bowl and, stirring constantly, pour it gradu

: and : quartered 1 bn cilantro stems included 3 Poblano chiles roasted, : peeled, : And Seeded 3 oz sour cream 1/2 c chicken stock 2 TB vegetable oil : Juice of 1 lime 1 Clove Garlic 1 ts coarse salt : Freshly ground black pepper

y browned. Add mushrooms; cook until tender, stirring often. Stir in until tender, stirring often. Stir in wine, salt, pepper, paprika, Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan pepper, paprika, nutmeg, and mace. Cover frypan and cook over low frypan an

Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat

3 lb boneless lean pork, cut in 1/2 inch cubes 1 1/2 lb onions, diced 1/2 lb green bell peppers, diced 1/2 bunch cilantro, chopped 2 tomatoes, chopped 1 t garlic powder 1 T salt 1/2 t ground cumin 1/4 t ground cloves 1/4 t black pepper 2 bay leaves 1 jalapeno chile, chopped

* or 3 canned jalapeno peppers. Brown pork in oil. Add rest of ingredients EXCEPT GREEN CHILIES and cook for 1 to 1 1/2 hours. Add green chilies before serving.     strongServings:1/strong  

Dredge the pork in flour seasoned with salt and pepper and brown over high heat on all sides in the olive oil.Set aside. Turn meat down to medium and add the onions.Cook until softened,about 1 minute.Add 2 cloves of the garlic and the minced chili pepper and cook another 10 seco

Serve this traditional Mexican entree as a filling for corn or flour tortillas or as an accompaniment to rice and beans. Garnish with tomato slices and fresh cilantro for a colorful meal. Trim and discard all fat from the meat and cut into 1 inch cubes. Heat oil in a

Soak beans overnight, if desired, then cook until tender. Brown onion and garlic in oil. Add ground chuck and brown lightly. Add tomato sauce, cloves, chili powder, salt and pepper, parsley and whole red pepper. Boil for 10 15 minutes. Add beans and cook for 25 minutes or longe

For the dry rub: In a food processor, combine the peppers, garlic and olive oil, puree until smoot. Season with salt and pepper. For the chicken: Completely coat chicken pieces with the dry rub. Place on a baking sheet and allow to sit for 20 minutes. Evenly coat each piece of

Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash th

KP> The Mexicans make a wonderful pork stew called Pozole that contains KP> hominy, pork, chunks of chiles, onions, etc, topped with fresh chopped KP> veggies, lime juice. From DeWitt and Gerlach, Whole Chile Pepper Book: Posole is one of the ... most basic methods

Put flour into a food processor fitted with a metal blade. As soon as water comes to a boil, with the machine running, pour down the feed tube in a steady stream. Process until dough forms a rough ball and pulls away from sides, about 30 seconds. Turn out onto a work surface. Fl

In large saucepan melt fat over medium high heat. Saute onion until golden brown, about 10 minutes. Add garlic and cook briefly, just until aroma is released. Add chicken stock, hominy and carnitas. Reduce heat and simmer, uncovered, about 10 minutes. Add tomatillo salsa and bri

follow the same general method, toasting the seeds, then blending everything together. General Instructions for all: If you can t get prik ki nu, you can use half a pound of habanero chilis or one pound of jalapena chilis. If you use the latter deseed them before use. Note that

Chop all vegetables, mix together all remaining ingredients, add and simmer slowly until thick, about 2 hours. Remove pickling spices and discard. Store in sterilized jars.     strongServings:1/strong  

In bacon fat, lightly brown onion and garlic. Remove. To the fat add chili that has been mixed with 1T flour. Make sure that there is enough fat or add more so that it mixes well. Stir until smooth. Add meat, stir until all the chili mixture is absorbed. Brown. Stir in tomatoes

Cover meat with water in a large pan, bring to a boil and simmer for 4 hours. Then add the green chiles, chopped, salt and garlic powder. Mix the cornmeal in a little col;d water and stir in rapidly. When the mixture has thickened, simmer for about 45 minutes. Walt Reci

Cut meat into 1" cubes. Cover with water and bring to a boil in a large kettle. Reduce heat to simmer and begin cooking. Meanwhile peel and cube potatoes, add to the meat and cook until meat and potatoes are tender. Measure chile powder and blue cornmeal into a bowl wi

1. Combine chiles with boiling water to cover in medium bowl; let stand 30 minutes. Drain, reserving 1/2 cup liquid. Discard stems and seeds. Puree chiles in blender with reserved liquid. 2. Meanwhile, heat oil in large Dutch oven. Add beef in batches; brown, stirring occasiona

Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Reserve remaining broth. Bring to a boil and cook for 15 minutes. Add 1 tablespoons cumin and oregano. Reduce heat to simmer and add 1 tablespoon garlic. Add 1 1/2 tabl

Remove squid heads and ink sacs, clean the calamari outside and inside. Sprinkle salt lightly on squids and set aside. In a large bowl combine ground pork, green onions, beaten egg and a little salt and pepper. Stuff squid cavities with meat mixture. This is messy and slippery,

In a food processor or by hand dice the Onions, Bell Pepper and the Jalapeno peppers and set aside. Cut Chuck Steak in 1/2 inch Cubes or smaller and set aside. Cut tomatoes into pieces and set aside. Heat Vegtable oil in an 8 quart Sauce Pan and add the diced Onions, Bell Pepper

TRIM THE BEEF AND CUT into 1/2 inch cubes. Rub with 1 tablespoon chili and 2 tablespoons olive oil. Marinate in refrigerator several hours or overnight. Heat remaining oil in a stew pot and add as much meat as will fit in one layer in the pot. Saute until browned on all sides.

Cook meat in large nonaluminum Dutch oven until no longer pink. Stir in remaining ingredients except cilantro. Simmer gently, partially covered and stirring frequently, 40 to 45 minutes. Taste and adjust seasonings. Add cilantro at serving time. This is adapted from a recip

Combine chiles and boiling water let soak 30 min. Remove stems and seeds and chop. In nonaluminum saucepan, heat the oil and saute the onion, sweet pepper, and chipoltes until onion is slightly tender, 1 2 min. Add the chiles, soaking water, tomatoes and oregano and remove from

Heat the oil in a pan to 350 F. Remove from heat, add chiles, and let stand until cool. Cover pan and let stand for 12 to 24 hours ... the longer it sits the hotter it gets. Strain and use as any vegetable oil. The Whole Chili Pepper From the collection of Jim Vorheis