The Project Gutenberg EBook of New Mexico Magazine's A Taste of New Mexico
Kitchens, by Anonymous

This eBook is for the use of anyone anywhere in the United States and most
other parts of the world at no cost and with almost no restrictions
whatsoever.  You may copy it, give it away or re-use it under the terms of
the Project Gutenberg License included with this eBook or online at
www.gutenberg.org.  If you are not located in the United States, you'll have
to check the laws of the country where you are located before using this ebook.

Title: New Mexico Magazine's A Taste of New Mexico Kitchens

Author: Anonymous

Release Date: September 24, 2020 [EBook #63283]

Language: English

Character set encoding: UTF-8

*** START OF THIS PROJECT GUTENBERG EBOOK TASTE OF NEW MEXICO'S KITCHENS ***




Produced by Stephen Hutcheson, Lisa Corcoran and the Online
Distributed Proofreading Team at https://www.pgdp.net






A Taste of New Mexico Kitchens

NEW MEXICO MAGAZINE’S
A TASTE OF

New Mexico Kitchens

1

CONTENTS

MAIN COURSES
FRIJOLES 3
FRIJOLES 4
FRIJOLES REFRITOS 4
CLASSIC NEW MEXICO RED ENCHILADAS 5
GREEN CHILE ENCHILADAS 5
CHICKEN SOUR CREAM ENCHILADAS 6
POSOLE SANDOVAL 6
THE SHED’S POSOLE STEW 7
POSOLE ORTIZ 8
DELLA’S TACOS 8
CHICOS 9
QUELITES 9
CHALUPAS EL PARAGUA 10
ARROZ CON POLLO 10
CALABACITAS 11
HUEVOS RANCHEROS 12
RED CHILE BURRITOS 12
GAZPACHO NEW MEXICO 13
TAMALE PIE 13
CHILE PIE 14
CHILE
PREPARING FRESH CHILE 15
GREEN CHILE SAUCE 15
THE OWL BAR’S GREEN CHILE 15
GREEN CHILE STEW 16
RED CHILE SAUCE I 17
RED CHILE SAUCE II 17
SALSA 18
PUEBLO RED CHILE STEW 18
GREEN CHILE SOUFFLE 19
FAVORITE FOODS
TOSTADOS 20
NACHOS 20
CHILE CON QUESO 20
BILL’S GUACAMOLE 21
CHUNKY GUACAMOLE 21
ROSWELL BEAN DIP 22
AVOCADO SOUP, LAS CRUCES 22
BREADS
FLOUR TORTILLAS 23
QUICKIE TORTILLAS 23
SOPAIPILLAS 24
HONEY BUTTER 24
CHILE BREAD 24
NAVAJO FRY BREAD 25
BLUE CORN BREAD 26
PAN DE LA REINA 26
DESSERTS
EMPANADITAS 27
PINK ADOBE FRENCH APPLE PIE 28
HARD SAUCE 28
BAKED EMPANADAS 29
BISCOCHITOS 29
PIÑON COOKIES 30
PIÑON FUDGE 30
DRINKS
RANCHO DE CHIMAYO COCKTAIL 31
ROSALIE’S APRICOT BRANDY 31
GLOSSARY 32
2

INTRODUCTION

New Mexican cooking is unique to New Mexico. Stacked enchiladas topped with an egg and smothered in pungent red sauce, tender sopaipillas, rich and meaty posole stew, green chile, and blue corn tortillas. These dishes have been mainstays of New Mexicans for generations, some remaining classics and some having changed with time, but all retaining their original essence.

In New Mexico Magazine’s The Best from New Mexico Kitchens, we give you a big helping of good New Mexico cooking from Indian-Spanish basics to haute cuisine. In our second cookbook, More of the Best from New Mexico Kitchens, we offer variations on classic New Mexico dishes, forgotten favorites of the pioneers, and familiar recipes with new twists. They range from the supremely simple to more sophisticated versions. We have specialties from restaurants big and small—places you may have visited yourself—and from good cooks all over the state.

As a special premium for new subscribers to New Mexico Magazine, we have put together A Taste of New Mexico Kitchens, a small sampling of favorite New Mexican recipes from both cookbooks. We want to share these recipes with you—the subscribers of New Mexico Magazine—with our compliments.

uncaptioned
3

FRIJOLES

One would think that a boiled bean is a boiled bean. But it’s not that simple, of course. Each cook thinks his or her way is the best—and only—method.

Those who advocate the overnight soak will do it this way: Take 2 cups of dry pinto beans, pick them over, and wash them. Cover with cold water and soak overnight. Drain and rinse well. Put in a large pot with about 8 cups of water and 2 tablespoons of lard. Bring to a boil and simmer gently, covered, for about 1½ hours, then test for tenderness. Stir in 2 teaspoons of salt. Depending on how long the beans were soaked and how high your altitude is (the temperature at which things boil goes down as altitude goes up), you may have to cook the beans for up to another hour, adding more water if needed. Serve beans, broth and all, in bowls. Top with red or green chile salsa.

Most people do it this way: Pick over the 2 cups of dry pinto beans and wash them. Put beans, 8 cups of water, and 2 tablespoons of lard in a big pot. Some folks like to add 2 cloves of garlic. Bring to a boil, cover, and simmer for 2 hours, 2½ if you are at a high altitude. Stir in 2 teaspoons of salt. (If you add salt too early in the cooking, your beans will be too tough.) Continue cooking, adding water as necessary, until beans are tender. Serve as above.

Another way to cook your pinto beans is in the pressure cooker. Pick over 2 cups of dry pinto beans and wash them. Put beans, 8 cups of water and 2 tablespoons of lard into a large pressure cooker. Bring to a boil and boil gently for 10 minutes without the lid on. Remove from heat, cover, and let the beans stand for about 2 hours, or until an hour before you intend to eat. Add 2 teaspoons salt, cover and bring the pressure up to 15 pounds. Cook for 10 minutes (15 or more at high altitudes). Allow pressure to drop normally. Serve as above, and think of the energy you’ve saved.

uncaptioned
4

FRIJOLES

This is the basic bean recipe.

3 cups pinto beans

4 quarts water

1 clove garlic

1 cup diced salt pork

Salt

Wash beans well, cover with water and soak overnight. Drain. Put beans, water, garlic and salt pork—but not salt—in a large heavy kettle. Cover tightly, bring to a boil, and simmer for about 1½ hours or until the beans are tender but not mushy. Add boiling water during the cooking if necessary and stir occasionally. When the beans are done, remove lid, turn up heat and cook until all liquid has been absorbed. Add salt to taste.

FRIJOLES REFRITOS

Many people think that beans are at their best on the second day, when they are served as refried beans. Philomena, who has a well-known restaurant of the same name in Los Alamos, recommends this classic method. To 2 tablespoons bacon drippings add 2 cups day-old cooked pinto beans. Use a potato masher for mashing and stirring beans as they fry. When beans are thoroughly hot, add 4 cup grated cheddar or jack cheese. Continue stirring until cheese has melted. Serve hot. Some New Mexicans also like to fry a small minced onion in the fat before adding the beans. Whatever method you use the resulting dish is delicious.

uncaptioned
5

CLASSIC NEW MEXICO RED ENCHILADAS

12 blue corn tortillas

⅓ cup vegetable oil

3-4 cups red chile sauce (see page 17)

3 cups grated longhorn cheese

2 small onions, minced

4 eggs (optional)

Fry tortillas in oil until soft and drain on paper towels. Heat chile sauce. Layer tortillas on serving plates, topping each with grated cheese and minced onions and sauce. Stack 3 per serving plate and top with cheese and sauce. Put plates in oven to allow cheese to melt. Meanwhile, fry eggs in remaining oil. Top each enchilada stack with a fried egg. Serve immediately. Serves 4.

GREEN CHILE ENCHILADAS

6 blue corn tortillas

2 tablespoons oil

1 clove garlic

2 cups green chile sauce

1 tablespoon flour

2 cups grated longhorn or jack cheese

¼ cup minced onion

Salt to taste

Heat the tortillas on a hot griddle and keep warm under a tea towel. Heat the garlic in the oil, then discard garlic. Blend flour into oil. Stir in green chile sauce (see page 15 for recipe) and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on ovenproof plates. Sprinkle cheese on top. Place in oven to allow cheese to melt. Serves 2. For a real New Mexico touch, place a poached or fried egg on top. The egg has the quality of melding all the flavors.

6

CHICKEN SOUR CREAM ENCHILADAS

12 corn tortillas

4 cups green chile sauce

3 cups minced cooked chicken

1 pound jack cheese, grated

¼ cup minced onion (optional)

Salt to taste

1 pint sour cream

Heat tortillas on a hot griddle and keep warm under a tea towel. Or heat the tortillas in oil and drain well on paper towels. Mix one cup of the chile sauce (see page 15 for recipe) with the chicken. Put ¼ cup of the chicken mixture on each tortilla and roll it up. Place in an oblong baking dish. Cover the enchiladas with the grated cheese. Add the onion, if desired, and salt to taste to the remaining chile sauce and pour over the enchiladas. Bake at 350 degrees F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes, or until everything is hot. Serve immediately. Serves 6.

POSOLE SANDOVAL

Posole is whole hominy, and in New Mexico it is cooked with pork into a thick stew. The first time you taste it, you may be unimpressed. The second time, well, you think that perhaps another helping would go down well. The third time—you’re hooked. Like the rest of us, you won’t think that Christmas Eve or a feast day of any kind is complete without a big bowl of steaming posole. Richard C. Sandoval, who grew up in Nambé, prepares his holiday posole this way. Richard uses frozen posole, but if you can’t find that, perhaps you can find dried posole. Failing that, you might make do with canned hominy, which, of course, won’t need to cook as long as the other varieties. But, as Richard points out, it won’t taste as good, either!

2 pounds frozen posole

2 pounds pork roast, cut up

dash of oregano

3-4 dry red chile pods, broken up

salt to taste

Rinse posole well. Put posole, oregano, and chile pods in a large pot. 7 Add cold water to about 2 inches above the corn. Heat to a boil and cook for 20 minutes. Add the meat, reduce heat, and simmer for about 3 hours, until meat is cooked and kernels are soft but not mushy. (You might need less time at lower altitudes than Santa Fe’s.) Stir frequently and add water as needed. Salt to taste at end. Serve in bowls and pass the chile sauce. Or use as an accompaniment to a dinner of enchiladas, tamales, frijoles, and chiles rellenos.

THE SHED’S POSOLE STEW

1 pound lean pork shoulder

2 pounds frozen posole (hominy)

Juice of one lime

2 tablespoons coarse red chile

3 cloves garlic

¼ teaspoon dried oregano

3 tablespoons salt

Cook the pork in a pressure cooker, with water to cover, for 20 minutes. Reduce pressure under cold water. Open pot and add posole, lime juice and chile. Add water—about twice as much as the amount of posole. Cook for 45 minutes under pressure. Reduce pressure under cold water. Remove the pork and cut up. Put posole, pork, garlic, oregano and salt in a large, heavy covered pot and simmer for 1 to 3 hours, or until hominy kernels have burst and are soft but not mushy. Serve alone or as a side dish. Freezes well. Note: These times are set for Santa Fe’s high altitude. At lower altitudes, where the boiling point is higher, you may wish to try shorter cooking times at first.

uncaptioned
8

POSOLE ORTIZ

Everyone has his own special recipe for posole. This is the way Willie and June Ortiz prepare it at La Tertulia in Santa Fe—and good it is.

2 cups frozen white posole (hominy)

1 quart water

1 pound pork shoulder or chops

⅛ teaspoon oregano

1 teaspoon whole black peppercorns

⅓ cup chopped onion

4 dried red chile peppers, crumbled

Salt

Mix all ingredients in a large, heavy pot. Bring to a boil and simmer, covered, for about 2½ hours or until the kernels are soft but not mushy. Salt to taste. Serves 4.

DELLA’S TACOS

Della’s Spanish Dining Room in Farmington is one of the most popular restaurants in northwestern New Mexico. But Della Chávez throws up her hands in dismay and laughs at the idea of writing down her recipes. One must watch to see how it is done, she says. This is how she prepares her tacos.

Take ground chuck and brown it in the frying pan, draining off excess fat. One pound of meat will probably fill six tortillas. Season the meat with salsa—made with chopped peeled tomatoes, garlic, salt, chopped onions, chopped red chiles. (The quantities, Della implies, will depend on one’s own taste.)

When the meat is ready, warm tortillas on a grill. Place in a bowl and cover with a towel. They’ll steam themselves soft. Fold the tortillas in half and stuff with meat. Pin with wooden toothpicks.

Fry the tacos in very hot deep fat (perhaps 375-400 degrees F) for just a minute. Turn over, then remove and drain. Remove toothpicks and stuff with grated longhorn cheese (perhaps a half pound for 6 tacos), shredded lettuce and finely chopped tomatoes, in that order. Serve.

9

CHICOS

Chicos are sweet corn kernels that have been dried and saved for winter. This dish is popular in the Spanish-speaking villages of northern New Mexico.

2 cups chicos

10 cups water

2 pounds pork

1 onion, minced

1 clove garlic

½ teaspoon oregano

4 chile pods

2 teaspoons salt

Wash chicos and soak overnight. Drain and cover with 5 cups of water. Bring to a boil and simmer for about an hour. Meanwhile, cut pork in 1-inch cubes and fry until brown. Drain fat. Stir in a cup or 2 of water (to gather up the flavorful bits at the bottom of the pan). Pour meat, garlic, oregano, washed and crushed chile pods, salt to taste and remaining water in with chicos. Cover and simmer for 2½ hours or until chicos are tender. (Or use the pressure cooker and cook for about 1 hour.) Serve in soup bowls. Serves 6.

QUELITES

If you have access to wild spinach, that’s really what you should use in this recipe. But most people make do with the “tame” kind.

½ pound fresh spinach

or 1 10-ounce package frozen spinach

1 tablespoon shortening

3 tablespoons chopped onion

¼ teaspoon crushed red chile

Salt to taste

Wash spinach well, chop and steam about 10 minutes or until tender. Saute the onion in shortening, mix in drained spinach, chile and salt, and cook for an additional 5 minutes. Serves 2 to 3.

10

CHALUPAS EL PARAGUA

In Española’s El Paragua, Luis and Frances Atencio make chalupas this way.

1 corn tortilla

Vegetable oil

¼ cup refried beans

Shredded chicken

¼ cup grated longhorn cheese

¼ cup guacamole

Shredded lettuce

¼ tomato

2 tablespoons sour cream

Black olives

Onion rings

Paprika

Fry the tortilla and place on an ovenproof plate. Spread with refried beans, then chicken, then cheese. Slide under broiler to melt cheese. Quickly cover with guacamole (mashed seasoned ripe avocado), lettuce, tomato cut in bits, and sour cream. Decorate with black olives and Bermuda or Spanish onion rings. Dust cream with paprika. Serve immediately. Serves 1.

ARROZ CON POLLO

This traditional Spanish recipe is one that Scottie King has adapted and serves often to her delighted guests. As Scottie points out, the dish can be prepared ahead of time, as it improves with standing. This amount serves 4, but the recipe can easily be doubled.

1 chicken or fowl, cut up as for frying

3 cups boiling water

1 large onion, chopped

1-2 cloves garlic, minced

1 cup raw rice, washed

¼ cup olive oil

1½ teaspoons salt

1 teaspoon paprika

½ teaspoon pepper

2 sprigs parsley, minced

11

1 bay leaf

½ teaspoon saffron

2-4 canned pimientos, chopped

oregano, basil, thyme (optional)

Put chicken in a large pot with boiling water and ½ teaspoon of the salt. Cover and simmer for 20-30 minutes (40-50 if it’s a fowl). Meanwhile, mix onions, garlic, and rice. Heat olive oil in a large heavy skillet, add rice mixture, and stir until oil is well mixed in. Cover and fry VERY gently for 10 minutes. Stir frequently and take great care mixture does not brown. Add remaining salt, paprika, pepper, parsley, bay leaf, and saffron to chicken pot. Add such optional seasonings as you like, correct salt if need be, then spread rice mixture over the top of chicken. Cover and simmer gently until rice is soft and chicken is tender when pierced with a fork—from 40 to 60 minutes. Add the pimientos just before serving. Serves 4.

CALABACITAS

This is one of the most popular vegetable dishes in New Mexico and deserves to be better known in the rest of the country. It’s delicious!

2 tablespoons oil or lard

1 clove garlic

1 medium onion

4 medium large zucchini

1 12-ounce can niblet corn, drained

1 4-ounce can diced green chiles

or 2 fresh peeled chiles

Salt to taste

½ cup grated cheddar, jack or longhorn cheese

In a large heavy skillet, saute the onion, garlic and zucchini in oil. Discard the garlic. Mix in drained corn, chopped chiles and salt. Cover tightly and heat through. Mix in cheese and serve. Serves 4.

uncaptioned
12

HUEVOS RANCHEROS

Everyone has a special way of preparing huevos rancheros. This suggestion comes from New Mexico State University.

2 cups green or red chile sauce

4 eggs

½ cup grated cheese

Heat chile sauce in shallow frying pan. When hot, slip eggs into sauce from small dish or saucer, being careful not to break yolks. Cover and simmer over very low heat until eggs are poached to desired firmness. Serve on warm plates with remaining sauce poured over eggs. Sprinkle with cheese. Serves 2. Use canned sauce or your own mixture. For recipes, see pages 15 and 17.

RED CHILE BURRITOS

From Angie M. García comes another of her specialties—the beloved burrito.

4 cups cooked pinto beans

2 teaspoons bacon fat or vegetable shortening

Garlic salt to taste

12 flour tortillas ⅛ to ¼ inch thick

1 cup grated jack or longhorn cheese

½ cup minced onion

Red chile sauce (see page 17)

Mash beans and season with garlic salt to taste. Fry in bacon fat. Heat tortillas on ungreased griddle and cover with towel to keep warm. Spoon hot bean mixture down the center of each tortilla, roll, and place 2 on each serving plate. Pour heated red chile sauce over burritos and top with cheese and onions. Serves 6.

13

GAZPACHO NEW MEXICO

A delectable and cooling “liquid salad” from Spain—with a special New Mexico touch.

2 pounds tomatoes, peeled

or 2 14½-ounce cans stewed tomatoes

1 cucumber

½ green pepper

1 large onion

1 clove garlic

¼ cup olive oil

1 tablespoon vinegar

1 cup tomato juice

Salt to taste

1 4-ounce can diced green chile

Ice cubes

Dice half the tomatoes, being careful not to lose any of the juice, half the cucumber, half the onion, half the pepper. Set aside in a large bowl or pitcher. Put the remaining tomatoes, cucumber, pepper and onion into a blender, along with the garlic, olive oil, vinegar, tomato juice, salt to taste and green chile. Blend for a few seconds. Pour into container with chopped vegetables. Mix well, cover and chill thoroughly. Serve with 2 or 3 ice cubes in each bowl. Sprinkle with garlic croutons or serve with hot garlic bread. Serves 6 to 8.

TAMALE PIE

This particular version is the specialty of a young Gallup girl who adapted it from an aunt’s recipe.

1½ cups leftover meat, chopped

1 cup leftover gravy

1 cup red chile sauce

1 small onion, chopped

1 can niblet corn, drained

salt and pepper to taste

garlic powder (optional)

3 cups water or stock

14

¾ cup yellow cornmeal

salt to taste

Heat meat with gravy, chile sauce, onion, and corn and season to taste. Meanwhile boil stock or water and stir in cornmeal. Cook, stirring over low heat until mush is thick. Turn meat mixture into casserole and top with spoonfuls of cornmeal mush evenly distributed over surface. Bake at 350 degrees F for about 40 minutes.

CHILE PIE

Not really a “pie,” this is more like a quiche without a crust. Delectable as a main dish for lunch, it could also make a light supper. And how about doubling the recipe, making it in a rectangular baking dish, and cutting in small squares to serve at a party?

4-6 whole green chiles

1 cup grated jack or longhorn cheese

4 eggs

1 cup scalded half-and-half

or 1 cup evaporated milk

½ teaspoon garlic salt

Line a buttered 8- or 9-inch pie pan with chiles (fresh, canned or frozen). Sprinkle with the cheese. Beat eggs and combine with half-and-half and garlic salt. Pour over cheese. Bake at 325 degrees F for about 40 minutes or until the custard has set. Cut in wedges and serve. Serves 4.

uncaptioned
15

PREPARING FRESH CHILE

Select plump fresh New Mexico-grown chile pods, either green or red. The variety of the chile will determine how hot it is. (See “Chile—New Mexico’s Fiery Soul” and the Nakayama Scale in The Best from New Mexico Kitchens.) New Mexico #6 and Anaheim are two of the mildest varieties, and Numex Big Jim rates #3 on a scale of 10. (The sizzling jalapeño is only #7!)

Slit pods lengthwise and remove seeds and veins, which make chiles far too hot for most palates. Place pods on a foil-lined cookie sheet under broiler. Or place pods on outdoor grill. Roast pods, turning frequently so they don’t burn. When chile skins are blistered and loose, remove from fire (tongs would be handy for this) and cover with damp towels until cool. Peel skins from stem downward. Chiles are then ready to use or to freeze for the future. If you want to save your own skin from being blistered by the chiles, you had better wear thin rubber gloves while you work.

GREEN CHILE SAUCE

¼ cup salad or olive oil

1 clove garlic, minced

½ cup minced onion (optional)

1 tablespoon flour

1 cup water

1 cup chopped green chile

salt to taste

Saute garlic and onion in oil in heavy saucepan. Blend in flour with wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently, for 5 minutes.

THE OWL BAR’S GREEN CHILE

The Owl Bar & Cafe in San Antonio, south of Socorro, has become world renowned—literally!—for its huge, juicy hamburgers. (It’s been featured in New Mexico Magazine, TWA’s Ambassador Magazine and the Washington Post.) But the cafe is also known for its atmosphere and its green chile. The secret, says Rowena Baca, the owner, is in 16 the simmering.

3½ pounds hot green chile

1½ pounds hamburger meat

3 cloves garlic, minced

2 quarts water

salt to taste

Roast, peel, and dice green chile. In a heavy skillet, brown the meat and drain excess fat. In large heavy saucepan, cover chile and garlic with water and bring to boiling point. Mix in the meat and simmer, tightly covered, for at least 3 hours. Add salt to taste.

GREEN CHILE STEW

Rosella Frederick of Cochití is known for her good cooking. One of her specialties is her green chile stew. For feast days, she usually makes enormous pots of stew outside over an open fire in order not to heat up her spotless kitchen. She has cut down her recipe to family size for us.

2 pounds lean chuck

Lard or cooking oil

½ medium onion, chopped

4 medium potatoes (optional)

4 medium zucchini (optional)

12 large green chiles, roasted, peeled and cut in pieces

or 1 7-ounce container frozen chopped green chile

or 2 4-ounce cans chopped green chile

1 teaspoon garlic salt

1 teaspoon salt

6-7 cups water

Cut the meat up into very small pieces—about 2-inch cubes—and brown in a little oil in a large, deep heavy pan. Add the onions. Peel and dice the potatoes and brown them with the meat. (Rosella does not flour the meat because it makes the stew too thick for her family’s taste.) When the meat and onion and potatoes (if used) have been browned, drain off any excess fat. Add the zucchini, if used, the chiles, garlic salt, salt and water. Bring to a boil and simmer for at least a half hour. Ladle into bowls and serve with homemade bread. The stew should be eaten with a spoon, like a hearty soup. Serves 6.

17

RED CHILE SAUCE I

This is Mark Nohl’s traditional recipe made from whole dry red chile pods, the kind that hang on every door-side ristra in New Mexico or are bought in big plastic bags at supermarkets and roadside stands.

Wash and remove seeds, stems, and white veins (the more seeds and veins you leave in, the hotter the sauce will be). Place pods in a large kettle and cover with boiling water. Cook the pods until they become plump and tender. Remove pods and run them through your blender or processor (in the old days they used a food mill or fruit press). Strain the mixture to remove pieces of skin and stray seeds. Add some of the water you used to cook the pods in order to get the consistency of tomato paste. To this add 3 tablespoons fat, several cloves of minced garlic, 1 teaspoon dried oregano, and 1 teaspoon salt. Bring sauce to a boil, reduce heat, and simmer for about 45 minutes. This is your basic red chile sauce and is the smoothest you can make. To this you can add pinto beans, meat, onions, or tomatoes to construct your favorite New Mexico recipes, or use as is to go over burritos or enchilada plates.

RED CHILE SAUCE II

3 tablespoons olive oil or lard

1 clove garlic, minced

½ cup New Mexico chile powder

2 tablespoons flour

2 cups water

salt to taste

Saute the garlic in oil. Blend in flour and chile powder quickly with a wooden spoon. (Be careful not to burn the chile.) Blend in water and cook to desired consistency, adding more water as desired. If you have stock instead of water, so much the better. Add salt to taste.

uncaptioned
18

SALSA

2 tomatoes, medium size

1 Bermuda onion, medium size

1 clove garlic

½ teaspoon salt

2 or more green chiles

Use fresh chiles (roasted, peeled and seeded) or frozen or canned chiles. Chop the chiles, tomatoes and onion very fine. (Don’t lose the juice of the tomatoes!) Mash the garlic with the salt. Mix well. Add more chiles to suit your taste. Allow flavors to blend at least an hour before using. Store in refrigerator or freezer. Use on tacos, eggs or hamburgers or as a dip for tostados. Makes about 1 pint.

PUEBLO RED CHILE STEW

This recipe comes from Santa Clara Pueblo from the Joseph Lonewolf family.

10 pounds stew beef

2 gallons water

2 tablespoons salt

5 pounds potatoes

2 cups red chile powder

½ cup blue cornmeal

Cut meat in 1-inch cubes. Cover with water and bring to a boil in a large kettle. Reduce heat to simmer and cook, covered, for about 4 hours. Meanwhile, peel and cube potatoes. Add potatoes and salt and cook for 1½ hours. Measure red chile powder and cornmeal into bowl with enough cold water to make a paste. Stir slowly into stew. Mix in well, to thicken broth. Simmer for a half hour, then keep warm. Theresa Lonewolf figures on serving about 75 people on a feast day, but of course not everyone eats a lot of any one dish. If this were the main dish at a picnic or supper, it might serve 25 to 35 persons.

19

GREEN CHILE SOUFFLE

This happy marriage of green chile to a souffle was engineered by Edna Turner of Santa Fe.

5 egg whites

2 tablespoons grated Parmesan cheese

3 tablespoons butter

3 tablespoons flour

1 cup hot milk

½ teaspoon salt

¼ teaspoon dry mustard

Dash cayenne

¼ teaspoon Worcestershire sauce

4 egg yolks

Pinch salt

1 cup shredded sharp cheddar cheese

¼ to ½ cup chopped green chile

Place egg whites in a 4-quart bowl and let stand at room temperature 1 hour. Heat oven to 400 degrees F. Butter 1½-quart souffle dish generously. Sprinkle bottom and sides evenly with Parmesan cheese. Melt 3 tablespoons butter over low heat in heavy saucepan. Add flour and stir with wire whisk. Cook over low heat, stirring constantly until mixture foams and bubbles. Remove from heat, add milk, and beat until smooth. Beat in salt, mustard, cayenne and Worcestershire. Return to heat and cook 1 minute, stirring constantly, until mixture is quite thick. Remove from heat and add egg yolks 1 at a time, beating well after each addition. Pour this mixture into a large bowl. Beat egg whites with a pinch of salt until stiff peaks form. Add 1 large spoonful to the egg yolk mixture and blend. Add all but 1 tablespoon of the cheese and the chopped chiles (frozen, fresh or canned) to the egg yolk mixture and blend well. Spoon remaining egg whites on top and fold in with a rubber spatula. Pour into souffle dish and smooth with spatula. Sprinkle remaining cheese on top. Run a silver knife in a circle about 1 inch from the edge of dish. (This will enable the crown or “hat” to form when done.) Place in center of oven and reduce to 375 degrees F. Bake 34-40 minutes, or until knife inserted in the side comes out clean. Serve immediately.

20

TOSTADOS

Cut fresh or canned corn tortillas into triangles and deep fry in oil at 380 degrees F until they are crisp. Drain on paper towels. Sprinkle with salt. These are the original “corn chips.” Use with dips, soups or beverages.

NACHOS

Prepare tortillas as above. While they are still hot, sprinkle with onion or garlic salt and chile powder. Or—sprinkle the chips with grated longhorn cheese, chile powder and garlic salt, then heat in the oven until the cheese melts. Or spread each chip with a bit of mashed beans, season with red chile powder or a bit of fresh chopped green chile, sprinkle liberally with grated longhorn cheese, add a touch of garlic salt and broil until cheese melts.

CHILE CON QUESO

2 tablespoons butter or margarine

1 medium onion, minced

1 clove garlic, minced

1 tablespoon flour

1 13-ounce can evaporated milk

1 pound longhorn cheese, grated

Salt to taste

½-1 cup chopped green chile

Saute minced onion and garlic in butter in large heavy saucepan. Blend in flour with wooden spoon. Add milk and cheese. Stir constantly until cheese is melted and mixture is smooth and thick. If mixture seems too thick to use as a dip, blend in a little water. Mix in the chopped green chile (fresh, frozen or canned) to suit your taste. Serve in a chafing dish with tostados, corn chips or raw vegetable sticks to dip in the mixture.

21

BILL’S GUACAMOLE

6-8 ripe avocados

¼ cup finely chopped onion

1 large tomato, diced

½ cup chopped green chile

2-3 minced jalapeño peppers

1 clove garlic, minced

Dash of cumin powder

1 teaspoon lemon juice

Salt to taste

Peel and pit avocados. Mash coarsely with a fork, leaving bits of whole avocado. Stir in remaining ingredients. Serve on lettuce or as a dip with tostados.

CHUNKY GUACAMOLE

1 large ripe avocado

1 medium tomato

1 small onion

1 small bell pepper

3 long green chiles

Juice of ½ lemon

Salt to taste

Chop all the ingredients fine. Do not mash. Use fresh roasted and peeled chiles, but, if they are not available, use canned or frozen. Mix together with the lemon juice and add salt to taste. Serve as a dip or as a salad with lettuce and corn chips.

uncaptioned
22

ROSWELL BEAN DIP

This old favorite has a number of variations. We like this one.

2 cups refried beans

1 cup sour cream

¼ cup taco sauce

Mash beans well or run through blender. Mix in sour cream and taco sauce. Serve with corn chips or vegetable sticks. No taco sauce? Try chopped green chile. Or enchilada sauce. Or chile powder to taste. Or a minced jalapeño.

AVOCADO SOUP, LAS CRUCES

Maggie Gamboa of Las Cruces is a famous cook in southern New Mexico. Not only does she cater for parties, but she teaches cooking—including a chile gourmet class.

1 medium tomato

1 tablespoon minced onion

4 cups chicken broth

½ cup heavy cream

1 teaspoon lemon juice

2 large ripe avocados

¼ cup dry sherry

salt and pepper to taste

1 banana (optional)

Peel, seed, and chop the tomato. Place first 5 ingredients in blender or processor and blend well. Heat this mixture in a saucepan and simmer for a few minutes. Peel and mash avocados and stir into soup. Add sherry, salt and pepper to taste, and heat well, but do not allow to boil. Serve hot or cold. Decorate each bowl with two or three thin slices of banana for an extra touch of flavor. Serves 6.

uncaptioned
23

FLOUR TORTILLAS

2 cups flour

1 teaspoon salt

½ teaspoon baking powder (optional)

4 tablespoons lard

½-¾ cup lukewarm water

Mix dry ingredients, then work in lard until mixture is crumbly. Stir in the half cup of water, adding more if needed. Knead dough on a lightly floured board, then make into small balls, about the size of an egg. Let these stand covered by a tea towel for about 15 minutes. Then roll out to the size of a salad or luncheon plate. Bake on a hot, ungreased griddle for 2 minutes. Turn and bake for 1 minute on the other side. They should have a brown-freckled surface. Use immediately, or keep warm until serving by placing between the folds of a clean tea towel. If necessary, they may be refrigerated in plastic bags and reheated—but they’re better when they’re fresh.

QUICKIE TORTILLAS

Angie M. García recommends this as a quick and easy method of making flour tortillas.

1 tube refrigerator biscuits

Flour

Use plain or buttermilk biscuits. On a floured surface, pat out each biscuit to desired thickness—⅛ to ¼ inch. Place each tortilla on a hot griddle (475 to 500 degrees F) and cook for about 2 minutes. Turn and cook on the other side until done. Makes 10.

uncaptioned
24

SOPAIPILLAS

Although they are kin to fry bread and cousin to buñelos, New Mexico’s sopaipillas are unique. There’s nothing in the world quite like these light crispy bread puffs.

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons lard

½ cup water

Shortening for frying

Sift dry ingredients together. Work in lard and lukewarm water to make a soft dough. Chill in refrigerator. Roll out dough on a floured surface to about ¼-inch thickness. Cut into 3-inch squares. Deep fry in hot lard (or vegetable shortening) at 400 degrees F a few at a time. Brown on each side and drain on paper towels. Serve piping hot. To eat, poke open and pour in honey or slather with honey butter.

HONEY BUTTER

Cream 1 cup butter or margarine. Gradually beat in ½ cup to 1 cup of honey. (If your honey has begun to crystalize, you can use the larger amount.) Cover and store in refrigerator. Serve with sopaipillas. Good also on hot biscuits or toast.

CHILE BREAD

Here’s a surprising raised dough ring that will make chile lovers wake up and sing. Glenna Rose Autrey of Santa Fe dreamed it up.

1 package dry yeast

¼ cup warm water

4½ cups flour

½ cup melted butter

1 cup warm milk

¼ cup sugar

25

1 teaspoon salt

1 egg

1½ cups finely chopped onion

½ cup melted butter

3 tablespoons red chile powder

or ½ cup chopped green chile

Dissolve yeast in water. Mix in 2 cups of the flour, butter, milk, sugar, salt, and egg. Beat for 2 minutes. Add enough flour to make a stiff dough. Turn onto a floured board and knead until smooth. Put in a greased bowl, turn over, and cover with a clean cloth. Put bowl in a warm place with no drafts and let dough rise until doubled—about 1 hour.

Combine remaining ingredients for filling. Punch dough down and roll into a 20x8 inch rectangle. Cut into four 20x2 inch strips. Spread filling on each strip and fold over lengthwise. Twist 2 strips together, then twist double strips together and form in a circle on greased cookie sheet. Cover with clean cloth and let rise until doubled. Brush with beaten egg and sprinkle with chile powder. Bake at 350 degrees F for 40 minutes.

NAVAJO FRY BREAD

3 cups flour

1½ teaspoons baking powder

½ teaspoon salt

1⅓ cups warm water

Shortening

Use either all white or half whole wheat flour. Mix flour, baking powder and salt. Add warm water and mix. Dough should be soft but not sticky. Knead until smooth. Tear off a chunk about the size of a peach. Pat and stretch until it is thin. Poke a hole through the middle, and drop into sizzling hot deep fat. (Lard is the traditional shortening, but you might prefer to use vegetable oil.) Brown on both sides. Drain and serve hot. Eat with honey or jam.

26

BLUE CORN BREAD

From the northern part of the Navajo Reservation comes this unusual recipe. Obviously the recipe is not for the average American kitchen. But it shows the remarkable ingenuity of people who must use the ingredients available far from supermarkets.

1 cup cedar ashes

1 cup hot water

1 pound blue cornmeal

1 quart water

The cedar ashes (really from juniper wood, locally called cedar) should be smooth and fine. Sieve if possible. Mix the ashes with hot water and remove any twigs or other bits of rough material. Add to blue cornmeal. Pour in water gradually, adding only enough to make a soft dough. Form into cakes about a half inch thick. Smooth the surface of the cakes with water. Cook on a medium hot grill on each side until the cakes are done. Use like bread.

PAN DE LA REINA

Alicia Romero contributed this delicious holiday bread recipe to New Mexico Magazine many years ago.

1 envelope yeast

½ cup warm water

1 teaspoon sugar

4 cups flour

1 cup butter or margarine

½ teaspoon salt

2 tablespoons sugar

6 eggs, beaten

1 cup milk

1 teaspoon anise seeds

Dissolve the yeast in warm water. Mix in 1 teaspoon sugar and just enough flour to make a soft ball. Cover and place in a warm place to rise for at least an hour. Add the remaining flour, melted butter, salt, sugar, eggs, milk and anise seeds and mix and knead until smooth and velvety. Cover and let rise to double its original bulk. Punch down and knead slightly. Pull off small pieces, mold into balls and place in a greased tube pan. Cover and set in warm place and let rise until double 27 in size. Bake at 350 degrees F until it is brown and shining. Rub the surface with melted butter.

EMPANADITAS

Rich and delectable, these mincemeat turnovers mean Christmas to many a New Mexico boy and girl. This is Martha Montoya’s traditional recipe.

Filling

2 beef tongues

2 cups sugar

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon allspice

1 tablespoon vanilla

1 cup raisins

1 cup roasted shelled piñon nuts

2 tablespoons blackberry brandy

Cover well-washed tongues with water in a large kettle and simmer until tender—about 1 hour. Cool and peel. Retain 1 cup of the tongue broth. Grind meat in a grinder and place in a large bowl. Add remaining ingredients and mix well with hands, using tongue broth to moisten. Let mixture stand while you prepare pastry.

Pastry

5 cups flour

1 teaspoon salt

3 tablespoons sugar

¾ cup shortening (part lard)

½ cup evaporated milk

½ cup water

Sift flour into a large bowl and add salt and sugar. Cut in shortening. Mix in milk and water to form a soft dough. Knead dough with hands for about 3 minutes. Form dough into balls about 1½ inches in diameter. Roll out on floured board. Place 1 teaspoon filling on half circle of dough, folding over other half circle to enclose. Pinch edges of dough together to prevent filling from leaking. Deep fry empanaditas a few at a time in moderately hot oil (350 degrees F) until golden brown, turning once. Drain on paper towels. Makes about 4½ dozen empanaditas.

Empanaditas taste best when eaten warm. They may be placed on a cookie sheet and reheated in a 300-degree F oven.

28

PINK ADOBE FRENCH APPLE PIE

And here it is, that famous French Apple Pie. Rosalea of the Pink Adobe says she has no idea how many she’s made over the years. “Thousands, hundreds of thousands, maybe millions.” Forget about calories when you eat this concoction.

2 cups flour

¾ cup lard

1 teaspoon salt

cold water

1 pound apples

½ teaspoon nutmeg

½ teaspoon cinnamon

2 tablespoons lemon juice

¼ cup seedless raisins

½ cup sugar

1 cup brown sugar

2 tablespoons flour

½ cup (¼ pound) butter

½ cup chopped pecans

¼ cup milk

Work flour, lard, and salt together until crumbly. Add 6 or 7 tablespoons cold water until dough holds together. Form into 2 balls. Roll out to line and top a 9-inch pie pan. Filling: Wash, peel, core, and slice apples into pie shell. Sprinkle with lemon juice, nutmeg, and cinnamon. Spread with raisins and white sugar. Mix brown sugar, flour, and butter. Spread over contents. Sprinkle with pecans and most of milk. Cover with pastry, prick with fork, and brush with remaining bit of milk. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for another 30 minutes. Serve hot with Hard Sauce.

HARD SAUCE

½ cup butter

1½ cup confectioners’ or powdered sugar

1 tablespoon boiling water

1 teaspoon brandy or rum

Cream the butter until light. Beat in the sugar and add 1 tablespoon boiling water. Then beat in brandy. Serve with French Apple Pie.

29

BAKED EMPANADAS

New Mexico State University’s Cooperative Extension Service is a gold mine of recipes. If you can’t eat deep-fried foods, you might want to try their version of baked empanadas.

3 ounces cream cheese

½ cup butter or margarine

1 cup flour

1 cup thick applesauce

Cream butter or margarine with cream cheese until fluffy. Add flour and mix until a smooth ball is formed. Wrap well and refrigerate for at least 4 hours or overnight. Remove from refrigerator ½ hour before using. Roll out dough on a floured board to ⅛-inch thickness. Cut in approximately 3-inch rounds. Place 1 tablespoon of applesauce on each round. Fold over and seal. Flute edges. Bake at 375 degrees F 15 to 20 minutes. Serve warm with a sprinkle of powdered sugar. May be served with ice cream if desired. (This dough is very tricky and hard to handle.)

BISCOCHITOS

This is New Mexico’s traditional cookie.

6 cups flour

¼ teaspoon salt

3 teaspoons baking powder

1 pound (2 cups) lard

1½ cups sugar

2 teaspoons anise seeds

2 eggs

¼ cup brandy

¼ cup sugar

1 tablespoon cinnamon

Sift flour with baking powder and salt. Cream lard with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended. Turn dough out on floured board and pat or roll to ¼- or ½-inch thickness. Cut into shapes. (The fleur-de-lis is traditional.) Dust with mixture of sugar and cinnamon. Bake 10 minutes at 350 degrees F or until browned.

30

PIÑON COOKIES

Marian Meyer gave us this marvelous cookie recipe using New Mexico’s favorite nuts.

4 eggs

1½ cups granulated sugar

½ teaspoon grated lemon rind

2½ cups sifted flour

¼ teaspoon salt

¼ cup confectioners’ sugar

1 cup piñon nuts

Put eggs and granulated sugar in the top of a double boiler over hot water. Beat with rotary or electric beater until mixture is lukewarm. Remove from water; beat until foaming and cool. Add lemon rind and fold in flour and salt. Drop by teaspoonfuls onto greased and floured cookie sheets. Sprinkle with confectioners’ sugar and nuts. Let stand for 10 minutes. Bake in moderately hot oven (375 degrees F) for about 10 minutes. Makes 5 dozen cookies.

PIÑON FUDGE

3 cups sugar

1 13-ounce can evaporated milk

1 teaspoon vanilla

½ cup piñon nuts

Melt 1 cup of the sugar in heavy pan, stirring with wooden spoon, until dark brown. Add rest of sugar and stir in milk gradually. Cook to hard ball stage (a drop forms a hard ball in cold water). Remove from burner. Add vanilla. Beat until creamy. Fold in nuts. Pour into buttered 8-inch pan. When firm, cut in squares.

uncaptioned
31

RANCHO DE CHIMAYO COCKTAIL

This apple cocktail was created by Arturo Jaramillo, owner of the famous Rancho de Chimayó restaurant. A thoroughly New Mexican drink, it makes good use of Chimayó apples and cider.

1½ ounces tequila

1 ounce homemade New Mexico sweet apple cider

¼ ounce lemon juice

¼ ounce crème de cassis

Shake all ingredients together, chill, and serve with a wedge of New Mexico apple over the rim of the glass. Serves 1.

ROSALIE’S APRICOT BRANDY

Rosalie Howland says this is great to sip and is superb as a topping for vanilla ice cream.

1 pound dried apricots

1 pound sugar

1 quart vodka

Mix together in a glass container and store for 6 to 8 weeks in a cool dark place. Shake every other day or so, so flavors meld.

uncaptioned
32

GLOSSARY

BiscochitoNew Mexico’s traditional cookie.

BurritoA flour tortilla wrapped around a filling of beans, meat, or both with grated cheese and chile sauce on top.

CalabacitasZucchini.

ChicosCooked sweet-corn kernels that have been dried in the sun.

EmpanaditaA deep-fried mincemeat turnover.

EnchiladasA cornmeal tortilla, either blue or yellow corn, wrapped around or layered with meat, chicken, or cheese, and covered with red or green chile sauce.

FrijolesBeans (usually pinto beans).

Frijoles refritosCooked pinto beans that have been refried.

HuevosEggs.

Piñon nutsThe nuts from the cones of the piñon tree.

PosoleWhite corn kernels that have been treated with lime to soften the kernel’s tough outer skin to facilitate cooking; hominy.

QuelitesSpinach, including wild spinach.

SopaipillasA deep-fried bread that puffs up to resemble small pillows.

TacoA corn tortilla that has been deep fried, folded in half to hold meat, cheese, lettuce, and tomatoes.

TamaleThick masa harina paste wrapped around a red chile sauce with pork meat filling enclosed in corn husks and steamed before eating.

33

Also published by New Mexico Magazine

The Best from New Mexico Kitchens $ 6.95
More of the Best from New Mexico Kitchens 6.95
Enchanted Trails 7.95
Indian Arts Volume I 3.95
Indian Arts Volume II 3.95
Ghost Towns of New Mexico “Listen to the Wind” 3.95
New Mexico Coloring Book 1.00
New Mexico Magazine—monthly (one year) 15.00

New Mexicomagazine
Bataan Memorial Building
Santa Fe, NM 87503

Transcriber’s Notes






End of the Project Gutenberg EBook of New Mexico Magazine's A Taste of New
Mexico Kitchens, by Anonymous

*** END OF THIS PROJECT GUTENBERG EBOOK TASTE OF NEW MEXICO'S KITCHENS ***

***** This file should be named 63283-h.htm or 63283-h.zip *****
This and all associated files of various formats will be found in:
        http://www.gutenberg.org/6/3/2/8/63283/

Produced by Stephen Hutcheson, Lisa Corcoran and the Online
Distributed Proofreading Team at https://www.pgdp.net

Updated editions will replace the previous one--the old editions will
be renamed.

Creating the works from print editions not protected by U.S. copyright
law means that no one owns a United States copyright in these works,
so the Foundation (and you!) can copy and distribute it in the United
States without permission and without paying copyright
royalties. Special rules, set forth in the General Terms of Use part
of this license, apply to copying and distributing Project
Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm
concept and trademark. Project Gutenberg is a registered trademark,
and may not be used if you charge for the eBooks, unless you receive
specific permission. If you do not charge anything for copies of this
eBook, complying with the rules is very easy. You may use this eBook
for nearly any purpose such as creation of derivative works, reports,
performances and research. They may be modified and printed and given
away--you may do practically ANYTHING in the United States with eBooks
not protected by U.S. copyright law. Redistribution is subject to the
trademark license, especially commercial redistribution.

START: FULL LICENSE

THE FULL PROJECT GUTENBERG LICENSE
PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK

To protect the Project Gutenberg-tm mission of promoting the free
distribution of electronic works, by using or distributing this work
(or any other work associated in any way with the phrase "Project
Gutenberg"), you agree to comply with all the terms of the Full
Project Gutenberg-tm License available with this file or online at
www.gutenberg.org/license.

Section 1. General Terms of Use and Redistributing Project
Gutenberg-tm electronic works

1.A. By reading or using any part of this Project Gutenberg-tm
electronic work, you indicate that you have read, understand, agree to
and accept all the terms of this license and intellectual property
(trademark/copyright) agreement. If you do not agree to abide by all
the terms of this agreement, you must cease using and return or
destroy all copies of Project Gutenberg-tm electronic works in your
possession. If you paid a fee for obtaining a copy of or access to a
Project Gutenberg-tm electronic work and you do not agree to be bound
by the terms of this agreement, you may obtain a refund from the
person or entity to whom you paid the fee as set forth in paragraph
1.E.8.

1.B. "Project Gutenberg" is a registered trademark. It may only be
used on or associated in any way with an electronic work by people who
agree to be bound by the terms of this agreement. There are a few
things that you can do with most Project Gutenberg-tm electronic works
even without complying with the full terms of this agreement. See
paragraph 1.C below. There are a lot of things you can do with Project
Gutenberg-tm electronic works if you follow the terms of this
agreement and help preserve free future access to Project Gutenberg-tm
electronic works. See paragraph 1.E below.

1.C. The Project Gutenberg Literary Archive Foundation ("the
Foundation" or PGLAF), owns a compilation copyright in the collection
of Project Gutenberg-tm electronic works. Nearly all the individual
works in the collection are in the public domain in the United
States. If an individual work is unprotected by copyright law in the
United States and you are located in the United States, we do not
claim a right to prevent you from copying, distributing, performing,
displaying or creating derivative works based on the work as long as
all references to Project Gutenberg are removed. Of course, we hope
that you will support the Project Gutenberg-tm mission of promoting
free access to electronic works by freely sharing Project Gutenberg-tm
works in compliance with the terms of this agreement for keeping the
Project Gutenberg-tm name associated with the work. You can easily
comply with the terms of this agreement by keeping this work in the
same format with its attached full Project Gutenberg-tm License when
you share it without charge with others.

1.D. The copyright laws of the place where you are located also govern
what you can do with this work. Copyright laws in most countries are
in a constant state of change. If you are outside the United States,
check the laws of your country in addition to the terms of this
agreement before downloading, copying, displaying, performing,
distributing or creating derivative works based on this work or any
other Project Gutenberg-tm work. The Foundation makes no
representations concerning the copyright status of any work in any
country outside the United States.

1.E. Unless you have removed all references to Project Gutenberg:

1.E.1. The following sentence, with active links to, or other
immediate access to, the full Project Gutenberg-tm License must appear
prominently whenever any copy of a Project Gutenberg-tm work (any work
on which the phrase "Project Gutenberg" appears, or with which the
phrase "Project Gutenberg" is associated) is accessed, displayed,
performed, viewed, copied or distributed:

  This eBook is for the use of anyone anywhere in the United States and
  most other parts of the world at no cost and with almost no
  restrictions whatsoever. You may copy it, give it away or re-use it
  under the terms of the Project Gutenberg License included with this
  eBook or online at www.gutenberg.org. If you are not located in the
  United States, you'll have to check the laws of the country where you
  are located before using this ebook.

1.E.2. If an individual Project Gutenberg-tm electronic work is
derived from texts not protected by U.S. copyright law (does not
contain a notice indicating that it is posted with permission of the
copyright holder), the work can be copied and distributed to anyone in
the United States without paying any fees or charges. If you are
redistributing or providing access to a work with the phrase "Project
Gutenberg" associated with or appearing on the work, you must comply
either with the requirements of paragraphs 1.E.1 through 1.E.7 or
obtain permission for the use of the work and the Project Gutenberg-tm
trademark as set forth in paragraphs 1.E.8 or 1.E.9.

1.E.3. If an individual Project Gutenberg-tm electronic work is posted
with the permission of the copyright holder, your use and distribution
must comply with both paragraphs 1.E.1 through 1.E.7 and any
additional terms imposed by the copyright holder. Additional terms
will be linked to the Project Gutenberg-tm License for all works
posted with the permission of the copyright holder found at the
beginning of this work.

1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm
License terms from this work, or any files containing a part of this
work or any other work associated with Project Gutenberg-tm.

1.E.5. Do not copy, display, perform, distribute or redistribute this
electronic work, or any part of this electronic work, without
prominently displaying the sentence set forth in paragraph 1.E.1 with
active links or immediate access to the full terms of the Project
Gutenberg-tm License.

1.E.6. You may convert to and distribute this work in any binary,
compressed, marked up, nonproprietary or proprietary form, including
any word processing or hypertext form. However, if you provide access
to or distribute copies of a Project Gutenberg-tm work in a format
other than "Plain Vanilla ASCII" or other format used in the official
version posted on the official Project Gutenberg-tm web site
(www.gutenberg.org), you must, at no additional cost, fee or expense
to the user, provide a copy, a means of exporting a copy, or a means
of obtaining a copy upon request, of the work in its original "Plain
Vanilla ASCII" or other form. Any alternate format must include the
full Project Gutenberg-tm License as specified in paragraph 1.E.1.

1.E.7. Do not charge a fee for access to, viewing, displaying,
performing, copying or distributing any Project Gutenberg-tm works
unless you comply with paragraph 1.E.8 or 1.E.9.

1.E.8. You may charge a reasonable fee for copies of or providing
access to or distributing Project Gutenberg-tm electronic works
provided that

* You pay a royalty fee of 20% of the gross profits you derive from
  the use of Project Gutenberg-tm works calculated using the method
  you already use to calculate your applicable taxes. The fee is owed
  to the owner of the Project Gutenberg-tm trademark, but he has
  agreed to donate royalties under this paragraph to the Project
  Gutenberg Literary Archive Foundation. Royalty payments must be paid
  within 60 days following each date on which you prepare (or are
  legally required to prepare) your periodic tax returns. Royalty
  payments should be clearly marked as such and sent to the Project
  Gutenberg Literary Archive Foundation at the address specified in
  Section 4, "Information about donations to the Project Gutenberg
  Literary Archive Foundation."

* You provide a full refund of any money paid by a user who notifies
  you in writing (or by e-mail) within 30 days of receipt that s/he
  does not agree to the terms of the full Project Gutenberg-tm
  License. You must require such a user to return or destroy all
  copies of the works possessed in a physical medium and discontinue
  all use of and all access to other copies of Project Gutenberg-tm
  works.

* You provide, in accordance with paragraph 1.F.3, a full refund of
  any money paid for a work or a replacement copy, if a defect in the
  electronic work is discovered and reported to you within 90 days of
  receipt of the work.

* You comply with all other terms of this agreement for free
  distribution of Project Gutenberg-tm works.

1.E.9. If you wish to charge a fee or distribute a Project
Gutenberg-tm electronic work or group of works on different terms than
are set forth in this agreement, you must obtain permission in writing
from both the Project Gutenberg Literary Archive Foundation and The
Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm
trademark. Contact the Foundation as set forth in Section 3 below.

1.F.

1.F.1. Project Gutenberg volunteers and employees expend considerable
effort to identify, do copyright research on, transcribe and proofread
works not protected by U.S. copyright law in creating the Project
Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm
electronic works, and the medium on which they may be stored, may
contain "Defects," such as, but not limited to, incomplete, inaccurate
or corrupt data, transcription errors, a copyright or other
intellectual property infringement, a defective or damaged disk or
other medium, a computer virus, or computer codes that damage or
cannot be read by your equipment.

1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
of Replacement or Refund" described in paragraph 1.F.3, the Project
Gutenberg Literary Archive Foundation, the owner of the Project
Gutenberg-tm trademark, and any other party distributing a Project
Gutenberg-tm electronic work under this agreement, disclaim all
liability to you for damages, costs and expenses, including legal
fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE
TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
DAMAGE.

1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
defect in this electronic work within 90 days of receiving it, you can
receive a refund of the money (if any) you paid for it by sending a
written explanation to the person you received the work from. If you
received the work on a physical medium, you must return the medium
with your written explanation. The person or entity that provided you
with the defective work may elect to provide a replacement copy in
lieu of a refund. If you received the work electronically, the person
or entity providing it to you may choose to give you a second
opportunity to receive the work electronically in lieu of a refund. If
the second copy is also defective, you may demand a refund in writing
without further opportunities to fix the problem.

1.F.4. Except for the limited right of replacement or refund set forth
in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO
OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT
LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE.

1.F.5. Some states do not allow disclaimers of certain implied
warranties or the exclusion or limitation of certain types of
damages. If any disclaimer or limitation set forth in this agreement
violates the law of the state applicable to this agreement, the
agreement shall be interpreted to make the maximum disclaimer or
limitation permitted by the applicable state law. The invalidity or
unenforceability of any provision of this agreement shall not void the
remaining provisions.

1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the
trademark owner, any agent or employee of the Foundation, anyone
providing copies of Project Gutenberg-tm electronic works in
accordance with this agreement, and any volunteers associated with the
production, promotion and distribution of Project Gutenberg-tm
electronic works, harmless from all liability, costs and expenses,
including legal fees, that arise directly or indirectly from any of
the following which you do or cause to occur: (a) distribution of this
or any Project Gutenberg-tm work, (b) alteration, modification, or
additions or deletions to any Project Gutenberg-tm work, and (c) any
Defect you cause.

Section 2. Information about the Mission of Project Gutenberg-tm

Project Gutenberg-tm is synonymous with the free distribution of
electronic works in formats readable by the widest variety of
computers including obsolete, old, middle-aged and new computers. It
exists because of the efforts of hundreds of volunteers and donations
from people in all walks of life.

Volunteers and financial support to provide volunteers with the
assistance they need are critical to reaching Project Gutenberg-tm's
goals and ensuring that the Project Gutenberg-tm collection will
remain freely available for generations to come. In 2001, the Project
Gutenberg Literary Archive Foundation was created to provide a secure
and permanent future for Project Gutenberg-tm and future
generations. To learn more about the Project Gutenberg Literary
Archive Foundation and how your efforts and donations can help, see
Sections 3 and 4 and the Foundation information page at
www.gutenberg.org



Section 3. Information about the Project Gutenberg Literary Archive Foundation

The Project Gutenberg Literary Archive Foundation is a non profit
501(c)(3) educational corporation organized under the laws of the
state of Mississippi and granted tax exempt status by the Internal
Revenue Service. The Foundation's EIN or federal tax identification
number is 64-6221541. Contributions to the Project Gutenberg Literary
Archive Foundation are tax deductible to the full extent permitted by
U.S. federal laws and your state's laws.

The Foundation's principal office is in Fairbanks, Alaska, with the
mailing address: PO Box 750175, Fairbanks, AK 99775, but its
volunteers and employees are scattered throughout numerous
locations. Its business office is located at 809 North 1500 West, Salt
Lake City, UT 84116, (801) 596-1887. Email contact links and up to
date contact information can be found at the Foundation's web site and
official page at www.gutenberg.org/contact

For additional contact information:

    Dr. Gregory B. Newby
    Chief Executive and Director
    [email protected]

Section 4. Information about Donations to the Project Gutenberg
Literary Archive Foundation

Project Gutenberg-tm depends upon and cannot survive without wide
spread public support and donations to carry out its mission of
increasing the number of public domain and licensed works that can be
freely distributed in machine readable form accessible by the widest
array of equipment including outdated equipment. Many small donations
($1 to $5,000) are particularly important to maintaining tax exempt
status with the IRS.

The Foundation is committed to complying with the laws regulating
charities and charitable donations in all 50 states of the United
States. Compliance requirements are not uniform and it takes a
considerable effort, much paperwork and many fees to meet and keep up
with these requirements. We do not solicit donations in locations
where we have not received written confirmation of compliance. To SEND
DONATIONS or determine the status of compliance for any particular
state visit www.gutenberg.org/donate

While we cannot and do not solicit contributions from states where we
have not met the solicitation requirements, we know of no prohibition
against accepting unsolicited donations from donors in such states who
approach us with offers to donate.

International donations are gratefully accepted, but we cannot make
any statements concerning tax treatment of donations received from
outside the United States. U.S. laws alone swamp our small staff.

Please check the Project Gutenberg Web pages for current donation
methods and addresses. Donations are accepted in a number of other
ways including checks, online payments and credit card donations. To
donate, please visit: www.gutenberg.org/donate

Section 5. General Information About Project Gutenberg-tm electronic works.

Professor Michael S. Hart was the originator of the Project
Gutenberg-tm concept of a library of electronic works that could be
freely shared with anyone. For forty years, he produced and
distributed Project Gutenberg-tm eBooks with only a loose network of
volunteer support.

Project Gutenberg-tm eBooks are often created from several printed
editions, all of which are confirmed as not protected by copyright in
the U.S. unless a copyright notice is included. Thus, we do not
necessarily keep eBooks in compliance with any particular paper
edition.

Most people start at our Web site which has the main PG search
facility: www.gutenberg.org

This Web site includes information about Project Gutenberg-tm,
including how to make donations to the Project Gutenberg Literary
Archive Foundation, how to help produce our new eBooks, and how to
subscribe to our email newsletter to hear about new eBooks.