Re: [CH] Old Recipes
Mike Stallcup (michael.stallcup@msfc.nasa.gov)
Wed, 1 May 2002 12:30:00 -0500
On Sun, 28 Apr 2002, Bill Moats wrote:
>I was just sitting around dreaming of chiles when I said to myself, "Self, I
>wonder who has the oldest recipes saved from the chile-heads list". Well
>here's mine. Any older ones? I'll bet there are!
How about this one from my collection of C-H Digests?
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Chile-Heads Digest Sun, 12 Jun 1994 Volume 1 : Issue 0
Today's Topics:
Chile con queso
Chile con queso the easy way
Habanero Sauce
Ken's Corn Muffins
[Note: this issue wasn't delivered, it was put together to test the digest
software -- Mike]
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Date: Sun, 12 Jun 1994 14:31:13 PDT
From: Mike Bowers <mikeb@radonc.ucdmc.ucdavis.edu>
Subject: Chile con queso
Message-ID: <0097FD88.2928D77C.6@radonc.ucdmc.ucdavis.edu>
Chile con Queso (from scratch!)
2 Tbs butter
1/2 medium onion, chopped
1 large garlic clove, chopped
1/4 tsp cumin
black pepper
3 or 4 peeled canned tomatos, or 2 peeled fresh tomatos
2/3 C whole roasted green chiles
8 oz white cheese - Monterey Jack is ok
3 oz cream cheese, diced
1/2 - 2/3 C cream
Warm cheese to room temperature. Melt butter in small saucepan, add onion
and garlic, cover and sweat for 5 minutes over low heat. Meanwhile, place
the tomatos, green chiles, cumin and pepper in a food processor and chop
throughly (don't puree). Add tomato mixture to pan, cook at medium heat
for 3-5 minutes or until most of the water has evaporated.
Remove pan from heat, add cheese and stir until melted. Add cream to
thin as needed. If you need to rewarm the dip use very low heat to
avoid breaking down the cheese. Serve with tortilla chips, or flour
tortillas
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OK, so if you want a recipe which was really sent out, how about this one?
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Chile-Heads Digest Mon, 13 Jun 1994 Volume 1 : Issue 1
Today's Topics:
Administrivia: Announcing Chile-Heads-Digest!
Chile con queso
New Mexico Chile Recipes
-------------------------------------------------------Date: Sun, 12
Jun 1994 21:30:24 -0600 (MDT)
From: Patsy Ann Little <plittle@nmsu.edu>
Subject: Re: Chile con queso
Message-ID: <Pine.3.07.9406122121.B20801-b100000@dante>
Here's Mike's REcipe:
> Chile con Queso (from scratch!)
>
> 2 Tbs butter
> 1/2 medium onion, chopped
> 1 large garlic clove, chopped
> 1/4 tsp cumin
> black pepper
> 3 or 4 peeled canned tomatos, or 2 peeled fresh tomatos
> 2/3 C whole roasted green chiles
> 8 oz white cheese - Monterey Jack is ok
> 3 oz cream cheese, diced
> 1/2 - 2/3 C cream
>
> Warm cheese to room temperature. Melt butter in small saucepan, add onion
> and garlic, cover and sweat for 5 minutes over low heat. Meanwhile, place
> the tomatos, green chiles, cumin and pepper in a food processor and chop
> throughly (don't puree). Add tomato mixture to pan, cook at medium heat
> for 3-5 minutes or until most of the water has evaporated.
>
> Remove pan from heat, add cheese and stir until melted. Add cream to
> thin as needed. If you need to rewarm the dip use very low heat to
> avoid breaking down the cheese. Serve with tortilla chips, or flour
> tortillas
Here's mine:
Cheese - We NM use plain, old, everyday Velveeta -
Cream - and here we're talking "cream"
Green Chile - variety to suit your taste - We NM use the Sandia or the
Sandi/Big Jim combo
Place cheese in saucepan over LOW heat.
As cheese begins to melt, add cream and after cheese is melted, add the
green chile.
Proportions vary to suit individual taste but they are about:
4 oz cheese
1/4 cup cream
6-8 fresh roasted and peeled green chile.
Serve warm to hot with warmed corn tortillas. We place 8-10 tortillas in
the nuke for about 30 sec's with a drizzle of water .
Buen provecho
Chief
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Yep, I've been here a long time-not very vocal but definitely here.
--
Mike (C-H #36, hab seed intact)
Carpe Capsicum!
(My words, not NASA's)