El Paso Cook Book (1898); New Mexico Cookery (1916); Famous Recipes (1928)

[Bapopik at AOL.COM]

THE EL PASO COOK BOOK
Compiled by the Ladies' Auxiliary of the Y.M.C.A.
El Paso, Texas
Herald News Co., El Paso, Printers
1898

Pg. 46:
GERMAN MUSTARD...
FRENCH MUSTARD...
Pg. 122:
   PECAN CAKE.  (Close to "pecan pie"--ed.)
   MRS. CROSBY.
   One cup butter; five eggs; two cups sugar; three and a half cups flour;
one teaspoonful of vanilla extract; one quart picked and slightly chopped
pecans.  Bake in long bread pans.  When perfectly cold, cut into thin slices
and brown in hot oven; dust with fine sugar and put in air-tight box.  Serve
with after dinner coffee.
Pg. 135:
PENOCHI...
FUDGES...
PECAN CANDY...
Pg. 149:
      _MEXICAN DEPARTMENT._
CHILESAUCE...
CHILE SAUCE...
CHILE SAUCE...
Pg. 150:
CHILE SAUCE...
CHILE SAUCE...
CHILE SAUCE...
Pg. 151:
CHILE SAUCE...
CHILE SAUCE...
CHILE...
Pg. 152:
STUFFED PEPPERS...
CHICKEN TAMALES...
FRIJOLES, OR MEXICAN BEANS...
Pg. 153:
SPANISH BEANS...
MARONAS...
MEXICAN DISH... (Squash, green peppers, green corn, tomatoes, onion--ed.)
CODFISH, TOMATO AND CHILE...
CHILE CON HUEVO...
Pg. 154:
CHILE CON CARNE...
PARA AUMENTAR EL APETITO...
ENCHILADAS...
ALBONDIGAS...
Pg. 155:
CHILE CON CARNE...
CHILES RELLENOS DE QUESO--GREEN PEPPERS FILLED WITH CHEESE...
CHILES RELLENOS DE CARNE--GREEN PEPPERS FILLED WITH CHOPPED MEAT...
Pg. 156:
CHILE RELLENADO--FILLED OR STUFFED CHILE...
CAULIFLOWER SALAD...
POTATO SALAD FOR ROASTS...
Pg. 157:
TO MAKE ENCHILADAS...
ASADO OR ROAST...
PRINCIPIO DE CARNE...
Pg. 158:
SALPICON...
SOPA DE FIDEO...
SOPA DE PAN...
TO MAKE RICE SOPA...
Pg. 159:
TO MAKE CAULIFLOWER SOPA...
TO MAKE STUFFED PEPPERS...
SOPA DE MACARONI...
Pg. 160:
SOPA DE ARROZ...
TOMATOES FRITOS...
HUEVOS FRITOS...
PAPAS CON CHILE...
TORTA DE CEBOLLA...
TORTA DE QUESO...
Pg. 161:
CALABAZA CON QUESO...
GALLINA A LA MEXICANA...
ENCHILADAS CON GALLINA...
PESCADO HORNADO...
Pg. 162:
CHOLETA MARRANO CON CHILE...
GALLINA CON TOMATE...
ASADO DE CARNE DE MARRANO...
JERICALLA...
Pg. 163:
POSTRE DE ARROZ...
BUNUELOS...
BUNEULOS...
LECHE DE COCO OR COCOANUT MILK...
Pg. 164:
JERICALLA A SEVILLA...
PUDIN DE LECHE...
PUDIN DE PAN...
TO PREPARE RED CHILE...
Pg. 165:
SAGU...

------------------------------------------------------------------------------

--------------------------------------------
NEW MEXICO COOKERY
Issued by the Bureau of Publicity of the
State Land Office
Santa Fe, New Mexico
1916

Special Chile Dishes...35
   Frijoles or New Mexican Beans, Enchiladas. Chile con Carne, Chiles
Rellenos con Queso, Rice New Mexico Style, Sopa de Fraile, Nopal con Chile,
Tamales, Carne Adobada, Posole

------------------------------------------------------------------------------

--------------------------------------------
FAMOUS RECIPES BY FAMOUS WOMEN
El Paso Section
Council of Jewish Juniors
El Paso, Texas
1928

Pg. 5, Col. 2:
CHREPLICH...

Pg. 13, Col. 1:
   TACOS
1 doz. thin tortillas
1 small onion
1 glove minced garlic
1 green chile
1 tomato
1 lb. ground round steak
   In frying pan put a heaping tbls. grease and heat.  Add onion cut fine and
garlic.  Then add chile cut fine and peeled.  Add tomato mashed.  Cook this 5
minutes, then remove from pan.  Again put 1 tbls. grease in pan and heat
until smoking.  Add meat and fry until brown.  Add first mixture to this.
   Have ready one dozen tortillas in a second frying pan, heat several (Col.
2--ed.) spoons grease and dip quickly one by one the tortillas turning first
on one side and then the other.  Drain grease from tortillas, fill with spoon
of meat and then roll.  Put all in hot dish and serve.
   Mrs. M. E. Stone
Pg. 25, Col. 2:
   LEMON CHIFFON PIE
yolks of 3 eggs
3 tbls. boiling water
3 tbls. sugar
lemon, grated rind and juice
   Beat yolks thoroughly, add water, then sugar, and lemon.  Cook in double
boiler until thick, set aside to cool.  Beat whites of eggs until stiff, whip
in sugar and cut into the cooled lemon mixture with a fork.  Spread this
mixture in a baked pastry crust set in the oven and brown slightly.
   Mrs. Edmund Klein