Sapphires, I posted this recipe for you on the Cooking forum thread. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) chileen Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeno chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated. Servings: 4

I make no claim to be an amazing cook Lyban, but thanks for the kind assumption! After our housekeeper /cook retired and then I retired a few years later I ”upped my game,” as my kids described it. The first time I made Marcella Hazan’s long version bolognese my visiting daughter asked indignantly why I had not cooked like that for them growing up. 🙂 I’ve experimented more, upgraded most of my kitchen tools, learned more about the chemistry of cooking, read more cookbooks and got involved online with a great group of gifted cooks who inspire. We also rarely eat out so i do practice a lot. No Whole Foods or anything remotely like it around here—-we are smack dab in the heart of Barbecueland.

Yes, lpink, you may say it. My grandparents, father, aunts, etc., and I have never softened store bought dried noodles, and my grandparents emigrated in the 1890s. one aunt made her own pasta like Lars does, but she was the only one who did, I will add that we all make our own ricotta, though. it is very easy, doesn't take long, never grainy, and delicious! plus, in addition to sliced mozzarella, we make a bechamel and spoon it over the mozz slices.

I bought frozen butternut squash at Whole Foods last week. I planned to use it in a quiche I've had, which Whole Foods sells fresh. They don't often have it so I decided to make it myself. I bought a brand I'm not familiar with, Stahl Bush Island Farms. It is in a brown bag in their freezer section. I had the same concerns you had so I decided to fill a glass jello cup with the diced squash, put a small pat of butter and a bit of brown sugar on top. Stuck it in my toaster oven at 350 for about 15 minutes, uncovered. I watched to see how much liquid came out. I was surprised to see no liquid, squash was soft and absolutely delicious. Might be my new favorite snack. I was worried about using it in a quiche because of the liquid content. I found no liquid in the small cup. I am going to use it to make the quiche...if I don't eat it before. Jane