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NEW MEXICO COOKBOOK

Author:  Lynn Nusom

ISBN:  978-0-914846-48-2

Pub Date:  6/1/1990

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
History and foods of New Mexico. Includes Indian heritage, chile as a way of life, Mesilla Valley, Santa Fe, Albuquerque and Taos style recipes. By noted food columnist Lynn Nusom.
 
SAMPLE RECIPE
Spicy Nine-Bean Soup
1/3 cup LENTILS, dried
1/3 cup BABY LIMA BEANS
1/3 cup LIMA BEANS
1/3 cup PINTO BEANS
1/3 cup GREAT NORTHERN BEANS
1/3 cup NAVY BEANS
1/3 cup BLACK-EYED PEAS
1/3 cup SPLIT PEAS
1/3 cup KIDNEY BEANS
1/2 cup chopped GREEN CHILE (fresh or canned)
2 Tbsp. ground RED CHILE
2 cups diced, cooked HAM
1 med.-size yellow ONION, chopped
1 Tbsp dried PARSLEY FLAKES
2 tsp. GARLIC POWDER
2 Tbsp. BACON FAT
2 BEEF BOUILLON CUBES
1 tsp. ground BLACK PEPPER
TABASCO SAUCE to taste

Put all beans in a large soup pot, cover with water and bring to a boil. Turn off heat and let set for 45 minutes. Drain, rinse under cold water and put beans into a crock pot. Add remaining ingredients to crock pot, cover with water and cook on high for one hour. Turn to low and cook for six hours, or until beans are nicely done.
Serves 6 to 8.
 

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