SEASONED WITH SUN: Recipes From The Southwest: Junior League Of El Paso. Published by JUNIOR LEAGUE of EL PASO TEXAS in 1979. A Blending Of Cultures. There’s a world of difference in Southwestern cookery; it is distinguished by the spicy tang of traditional dishes and by the informal atmosphere in which they are usually enjoyed. And it is served with a regard for hospitality that is as real now as it was in the old days, when ranch families left their doors unlocked, with a pot of beans simmering on a back burner for any traveler who might happen by. Yet Southwestern favorites are as American as apple pie—more so even, because such vital indredients as chiles, tomatoes, corn and certain beans are native American foods, cultivated by Indians long before the arrival of Europeans. Many of today’s most popular Southwestern dishes can be traced to the cook pots of the Pueblo Indians, who have farmed the Rio Grande Valley for centuries. The Spaniards elaborated on these native American dishes when they followed the Rio Grande north during the 17th and 18th centuries, bringing with them Old World recipes and New World ideas picked up from the Mexican Indians. When the American cowboys and traders came to the Southwest in great numbers during the 19th century, they introduced their distinctive chuckwagon chow, featuring fresh meat cooked over open mesquite fires. This tradition of trail life is continued in today’s casual cook-out and in the more elaborate barbecue, in which whole steers or regional game may be roasted and served with a welcome as big as all outdoors. So the recipes collected here represent a rich heritage, indeed. Some have the spice of Indian life, often with a Spanish accent. Others have the flavor of the Old West. But all are American classics, Enjoy!
Features: APPETIZERS AT SUNSET, BREADS FROM ADOBE OVENS, CAKES & CANDY & COOKIES THE SWEET LIFE, CHEESE AND EGGS SOUTHWESTERN SOUFFLE, DESSERTS AND PASTRIES TRAIL’S END, FOWL FROM THE ROOST, GAME WILD WILD WEST, MEAT THE CHUCKWAGON, SALADS AND DRESSINGS DESERT GREENS, SANDWICHES AND SOUPS BORDER BLENDS, VEGETABLES FROM RIO GRANDE GARDENS, MEXICAN FOOD A TASTE OF CHILE
*there is significant wear to this volume