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CUISINES OF THE SOUTHWEST

Author:  Dave DeWitt

ISBN:  978-1-585810-30-7

Pub Date:  02/28/2008

Size:  8 1/2" x 8 1/2"

Binding:  Perfect Bound

Price:   $19.95

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ABOUT THE BOOK
From the Publisher
An Illustrated Food History with more than 160 regional recipes. Captures the spirt and the flavors of the cuisines that evolved in what is now the American Southwest! Discover the Southwest's culinary history, unique ingredients, and flavorful recipes. Includes Southwestern restaurant recommendations, a Pepper Primer, Glossary of Southwestern food terms, ingredients and listings of food festivals.
 
SAMPLE RECIPE
Mesilla Pecan Tarts
3 ounces CREAM CHEESE, softened
1/2 cup BUTTER, softened
1 cup sifted FLOUR
1 EGG, slightly beaten
3/4 cup BROWN SUGAR
1 tsp. VANILLA
1 tbsp. BUTTER, softened
3/4 cup chopped PECANS

In a bowl, blend the cream cheese with the butter with a fork until smooth. Add the flour and mix well, then chill the dough in the refrigerator for at least 2 hours. Shape the dough into 2 dozen 1-inch balls. Press the dough into 1 3/4-inch muffin or tart pans.

In a bowl, blend the remaining ingredients until they are thoroughly mixed. Top each section of the tart pan with a portion of the mixture. Bake for 20 minutes at 375 degrees and cool the tarts on wire racks before removing them from the pans.

Yield: 24 tarts
 

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