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stephen kilborn

taos . new mexico . 800 . 758 . 0136

 laverne's recipes

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  Most of the people who come to our workshops are really there for the food so I try to keep the painting part short so we have more time for LaVerne's lunches and margaritas....

 

Here are some of her recipes new and old.... ............
 
 
 

   

 

 

 Chimayo Corn Pudding


pre heat oven to 350 degrees
spray a 9 in sq. baking pan or Kilborn square platter

l and one half cup creamed corn
1 cup yellow cornmeal
l cup melted butter
3/4 cup butermilk
2 med. chopped onions
2 eggs beaten
1/2 teaspoon baking soda
2 cups grated sharp cheddar
4 oz or more chopped green chile

combine
pour into pan
bake about 1 hr. but check after 45 min. let cool about 15 min and serve.

 

mexicana large deep oval

 

Posole

in a kilborn large deep oval,

spray the ceramic bowl with cooking spray

 

1 6 lb can of hominy white or golden

1 large container sour cream

3 cups grated cheddar cheese chopped green chiles (2 small cans)

mix all together and pour into cooking receptacle

bake until golden on top about 45 min. at 375

you can sprinkle more cheese on top so it will be even better

 

 

Chilaquile Casserole

12 small uncooked corn tortillas

2 4 oz. cans diced green chiles

2 to 3 cups grated cheddar cheese salt and pepper

4 large eggs

2 cups buttermilk

optional 1 -2 cups cooked pinto beans cumin, basil and or oregano shredded chicken

butter a square stephen kilborn platter

tear 6 tortillas into bite size pieces and spread evenly on to pan.
add optional ingredients tear rest tortillas and spread on top spread half of cheese and green chiles on the tortillas layer tortillas and then the cheese and green chiles beat eggs and buttermilk and spices and pour over top

375 for about 45 min.

45 min. in oven until set.

covered serving dish

 

BIZCOCHITOS - grandma's bizcochitos

preheat oven to 350

1 cup sugar
1 cup butter
2 eggs
1/2 t vanilla
1/2 t anise seed
4 cups flour
3 1/2 t baking powder
1/2 t salt
1/2 cup orange juice (can use sherry too)
topping 1/4 cup sugar
1 T cinnamon

350 oven bake for 10 min or until golden

mix sugar butter until crumbly add eggs and beat add vanilla and anise unitl really fluffy mix flour in separate bowl and add sugar mixture. add orange juice a little at a time. roll out dough 1/2 inch roll in topping mixture and bake until golden

 

 

Buttermilk Pie

use a stephen kilborn pie pan that you have sprayed with non stick cooking spray

1 and third cup sugar
l cup buttermilk
one half cup bisquick
1/3 cup melted unsalted butter
1 tsp vanilla
3 large eggs
powdered sugar to dust the top

mix all ingredients in blinder until smooth, pour in pie pan.
bake in 350 degree oven 30 to 40 min. will still be slightly jiggly in the middle. let cool 10 min and slice in wedges

 

bird pie plate

 

chaco square platter

Green chile enchiladas

You can use creamed frozen spinach for these or diced chicken or both

1 to 2 can cream of mushroom soup
1 to 2 can cream of chicken
one boiled chicken
chopped green chile ( you can get the large container of frozen bueno chile in mild
2 or 3 cups grated cheddar cheese.

Mix both soups together in skillet add 2 tablespoon flour and 1 to 2 cups chicken stock, 1 clove garlic and one diced onion. Boil until like a thick gravy

Fry corn tortillas in oil so they are pliable and fill with mixture of chicken and cheese or spinach and cheese (if frozen spinach you may have to squeeze out the water)
Put in pan with roll side down . pour chile sauce over and gook at 350 for 20 to 30 min
Don't put cheese on top

Mini cinnamon rolls


Pillsbury cinnamon rolls cut in fourths

Cook as directed then put tablespoon maple syrup on each and not the sugar glaze in pkg.
Also put a little butter on each while still hot

 

 

Peanut Butter Bars

One cup butter melted

2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
l and a half cups choc. Chips
4 tablespoons peanut butter
mix butter, cracker crumbs, sugar and one cup peanut butter.
Press into an ungreased 9 x 13 pan

In microwave melt choc. Chips and the 4 tablespoons peanut butter. Spread on top. Refrigerate at least one hour before cutting