Wednesday, December 15, 2010


When in doubt, play in the kitchen when it's snowing outside.  The following is Mexican in Montana.... my adaptation.

Green enchiladas, from New Mexico in the '60's

Marinate chicken breast strips in margarita.  (with tequila, really).  for three days.
poach gently in marinade.
wrap in softened corn tortillas, with strips of pepper jack cheese and add some of below sauce.
line them up in long cassarole.


Can/s of cream of mushroom soup.
can of green chilis.
can of tomatillos
green onion tops sliced.

pour over top of rolled tortillas,
cover with grated cheese.

Oven until bubbling at 325

Serve with thinly sliced lettuce and avocado slices, sour cream, and green taco sauce; fresh lime to squeeze.
French bread is nice.


All my life I have disliked ginger snap cookies.  Trust me.  These are different:
It's an old, old recipe.  Follow it exactly, and you will be famous.

3/4 C shortning (they use Crisco, really.  You'll see why.)
1C sugar
1/4C dark molasses
1 egg
2C flour
1/4 tsp salt
1/4 tsp allspice
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp ginger
1 tsp baking powder.
(recipe calls for 1/4 tsp cloves, but nobody does it)

Cream the shortning, sugar, molasses, and egg.  Add flour and spices.  CHILL dough for one hour or more.  Form into balls the size of a walnut.  Dip in granulated sugar and place 2" apart on UNgreased cookie sheet.  Bake at 350 for 8 minutes for chewey cookies.  Bake a couple minutes longer for crisper snaps.  Store in airtight container while still warm and they will stay chewey.

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