HISTORIC ISSUES
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Vol.17
No.2 - 7/15/1882 |
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Courtesy of the New York
State Historical Association Library, Cooperstown, N.Y (.PDF files)
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April 2009
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February 2009
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New York Canal Times -
Online newspaper
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Mercury Media Group
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COOKBOOKIN’ with Sandy
By Sandy Olson |
I know this cookbook won’t appeal to some readers, but my love of hot peppers overcame my thoughts of universal acceptance. The pepper patch in our back yard continues to produce loads of fruit with plants still flowering. I guess they don’t know it’s fall!
“Too Many Chiles!” was written by a trio of long-time pepper mavens, Dave DeWitt, Nancy Gerlach and Jeff Gerlach. They have dozens of credits to their names when it comes to growing, cooking, drying, pickling and just enjoying peppers. We benefit from their experiences.
Fresh, Red Chile Sauce (Heat Scale: Mild to Medium) 1/4 cup vegetable oil 8 fresh New Mexico red chiles (or more to taste, seeds and stems removed, chopped) 1 large onion, chopped 3 cloves garlic, chopped 4 cups water 1/4 teaspoon ground cumin 1 tablespoon minced fresh cilantro 1/2 teaspoon dried oregano, Mexical preferred Salt to taste
Heat the oil in a large saucepan and sauté the chiles, onion and garlic until the onion is soft, about seven minutes. Add the remaining ingredients. Bring to a boil, then reduce the heat and simmer for one hour, uncovered. In a blender, puree the sauce in batches and return it to the saucepan. Cook until the sauce thickens to the desired consistency. Add salt to taste.
Seafood Stuffed Jalapenos (Heat Scale: Hot) 1 can (4.5 oz.) crab meat 1 can (4.5 oz.) salad shrimp, chopped 1/3 cup grated Monterey Jack cheese Mayonnaise 8-10 fresh jalapenos, stems and seeds removed, split in half lengthwise
Combine crab, shrimp and cheese. Add enough mayonnaise so the stuffing holds together, and mix well. Fill the jalapeno halves with a mound of the mixture. Serve immediately or chill well before serving.
Spicy Pepper Pasta Salad (Heat Scale: Mild) 3 tablespoons red wine vinegar 3 tablespoons olive oil 2 tablespoons plain yogurt 1 clove garlic, minced 4 yellow wax chiles, stems and seeds removed, chopped 4 cups cooked rotini spiral pasta 12 cherry tomatoes cut in half 1/2 cup sliced cucumber 1/3 cup chopped red or purple onion 1/4 cup sliced black olives 1/2 cup crumbled feta cheese 1 tablespoon dried oregano
Make dressing by combining the vinegar, oil, yogurt and garlic in a bowl. Mix well. Toss the dressing with the remaining ingredients in another bowl and refrigerate until thoroughly chilled. Lightly toss again before serving.
Fiery Fruit Chutney (Heat Scale: Medium) 1 cup pitted prunes, chopped 1 1/2 cups cider vinegar 1 tablespoon lime juice 1 cup brown sugar 1 teaspoon dry mustard 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cumin 1 cup seedless raisins 6 small, fresh red peppers such as cayennes or serranos, stems and seeds removed, chopped 2 cups chopped tart apples 1 cup chopped onion 1 cup peeled, chopped fresh tomatoes
Cover the prunes and raisins with very hot water and let steep for 10 minutes to soften. Drain well. Combine the vinegar, lime juice, sugar, mustard, cinnamon, salt and cumin in a large kettle and bring to a boil. Add the prunes, raisins, chiles, apples, onions and tomatoes. Cover and boil the mixture, stirring frequently, for 20 minutes or until the mixture has attained the desired consistency.
Chutney can be refrigerated or poured into clean, sterilized jars and sealed. Yields two pints. Serve as an accompaniment to poultry, shrimp or curry. It is both sweet and spicy.
When most people think of chile peppers, they think of mouth-blistering hot food. The actual truth is that the range of heat varies from sweet bell peppers, which have none, to the red savina, which is said to be one of the hottest peppers in the world. One becomes accustomed to the heat of chile peppers so the enjoyment increases as years pass and meals are savored. And...that’s all she wrote.
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