djust the spices in this recipe.
jalapeno peppers, garlic, and New Mexico chile powder in the bacon
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
erfect amount.
Although the recipe did not state it, I
an first, then proceed with recipe.
o 1/3 cup of recipe number 51595, True Southeastern North
ardamon pod, corn sticks (My recipe# 74650), a salad, and cold
nd diced tomatoes, mild New Mexico chili powder and 2 tablespoons
pasilla chile, and the New Mexico chile pods.
Heat a
oasting, place the dried New Mexico chile peppers in a bowl
Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.
ivide it among individual plates (recipe serves 6), and set aside
r overnight. There's a recipe for a brine on this
Rub the fish fillets on both sides with the garlic; season with salt and pepper.
Put the mayonnaise in a bowl, stir in the chipotles and their adobo sauce, the garlic, pepper, vinegar and salt.
Rub the fish fillets with the chipotle sauce.
Grill the fish over charcoal or fry in a saucepan with olive oil.
Serve with pineapple salad recipe#235168.
nique heavier texture, and this recipe is a little soupier than
br>Rub meat with New Mexico Powdered Chile and Cumin.