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	Calabazitas

	2 cups whole kernel corn ½ cup water (Or 1 can whole kernel corn with juices) ½ chopped onion 1 Tbsp. olive oil 2 cups chopped green chile 1 clove garlic, minced 4 medium zucchini squash, coarsely diced Salt* Pepper* Sautee' chopped onion, and minced garlic in olive oil. Add the remaining ingredients and cook over medium heat until squash is tender. *to taste Yield: 8 servings Cooking Time: 1 - 1 1/2 hours Make a one dish meal by adding 1-1 1/2 lbs. cubed round steak, add after sautéing the onion and garlic.

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	Jalapeño Hot Poppers

	12 Jalapeño peppers 1 8oz. package Cream Cheese 2 Yellow hot peppers chopped or roasted and chopped* Garlic Salt to taste 6 slices of bacon Pre-heat oven to 350º. Wash Jalapeño peppers, remove stem, cut in half lengthwise, and remove core (seeds and vein). Mix cream cheese, yellow hot peppers, and garlic salt. Spread into halved Jalapeño peppers. Place the halves back together and wrap with ½ slice of bacon. Bake until bacon is done. *For a milder popper, omit the yellow hot peppers. Yield: 6 servings Preparation: 30 minutes Cooking Time: 45 minutes Can be doubled

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	Tomato Preserves

	5 lbs. ripe tomatoes 8 cups sugar 2 lemons sliced Scald, peel and quarter tomatoes, and place into a bowl. Add sugar to tomatoes, and let stand 6-8 hours. Drain juice off into a large sauce pan. Over medium-high heat bring to a boil, and boil rapidly until it spins a thread. Add tomatoes, and lemon slices, and continue to boil until thick and clear. Pour into sterilized jars to within 1/2 inch of top, put on the lid, and screw bands down tight. Process filled jars in boiling water bath for 10 minutes. Yield 10 eight ounce jars.

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	Natillas (Soft Custard)

	4 eggs, separated 1/4 cup 4 cups milk 3/4 cup sugar 1/8 tsp salt Nutmeg Cinnamon Place egg yolks, flour, and 1 cup of milk in a small mixing bowl, stir to make a smooth paste. Set aside. Place remaining milk, sugar, and salt in a medium-size saucepan and scald at medium heat. Add the egg mixture to the scalded milk and continue to cool at medium heat until a soft custard consistency is reached. Remove custard from heat and cool to room temperature. Beat the egg whites in a medium-size mixing bowl until they are stiff, but not dry. Fold the egg whites into the custard. Chill and garnish with nutmeg and cinnamon before serving. Yield: 6-8 servings Cooking Time: 30-45 minutes

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	Red Chile Pod Preparation & Sauce

	When making red chile sauce from red chile pods you will need to prepare the pods prior to making the sauce.

	Pod Preparation
	Remove the stems, shake out seeds, cut down the side to inspect the inside for mold, and break/cut off any molded areas, if they exist. Clean all pods in this manner. At this Point you can either make the Red Chile Sauce or store pods for later use. To store the pods it is suggested that you place them in a brown paper bag, compressing them down (as to fit more in the bag) and store in a freezer. This will preserve them for a longer period of time for these reasons: in dry climates the red chile pods attract a small flour moth, the moth will live, and eat the red chile pods; in humid climates the red chile pods will absorb moisture, and mold.

	Red Chile Sauce
	Wash cleaned pods, place in a large pan, cover with water, and bring to a boil. Boil for 25 minutes. Remove, and place into a blender, add fresh garlic to the desired taste (starting with 1 large clove). Add water from boiling pot, enough to come up the sides of the chile about 3/4 of the way is a good start (adjust water for the desired consistency). Blend skipping every other speed (do not over blend). Pour blended chile into a food mill, or sieve, running through the device to remove any remaining seeds and the peel, (this step is necessary, because the skin tends to be bitter - you will yield a better flavor by not skipping this step), and discard the peel. Now you have Red Chile Sauce which should be seasoned with garlic salt to taste.

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