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diff --git a/old/63283-0.txt b/old/63283-0.txt deleted file mode 100644 index 15503b0..0000000 --- a/old/63283-0.txt +++ /dev/null @@ -1,1895 +0,0 @@ -The Project Gutenberg EBook of New Mexico Magazine's A Taste of New Mexico -Kitchens, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: New Mexico Magazine's A Taste of New Mexico Kitchens - -Author: Anonymous - -Release Date: September 24, 2020 [EBook #63283] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK TASTE OF NEW MEXICO'S KITCHENS *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - - - - - NEW MEXICO MAGAZINE’S - A TASTE OF - New Mexico Kitchens - - - - - CONTENTS - - - MAIN COURSES - FRIJOLES 3 - FRIJOLES 4 - FRIJOLES REFRITOS 4 - CLASSIC NEW MEXICO RED ENCHILADAS 5 - GREEN CHILE ENCHILADAS 5 - CHICKEN SOUR CREAM ENCHILADAS 6 - POSOLE SANDOVAL 6 - THE SHED’S POSOLE STEW 7 - POSOLE ORTIZ 8 - DELLA’S TACOS 8 - CHICOS 9 - QUELITES 9 - CHALUPAS EL PARAGUA 10 - ARROZ CON POLLO 10 - CALABACITAS 11 - HUEVOS RANCHEROS 12 - RED CHILE BURRITOS 12 - GAZPACHO NEW MEXICO 13 - TAMALE PIE 13 - CHILE PIE 14 - CHILE - PREPARING FRESH CHILE 15 - GREEN CHILE SAUCE 15 - THE OWL BAR’S GREEN CHILE 15 - GREEN CHILE STEW 16 - RED CHILE SAUCE I 17 - RED CHILE SAUCE II 17 - SALSA 18 - PUEBLO RED CHILE STEW 18 - GREEN CHILE SOUFFLE 19 - FAVORITE FOODS - TOSTADOS 20 - NACHOS 20 - CHILE CON QUESO 20 - BILL’S GUACAMOLE 21 - CHUNKY GUACAMOLE 21 - ROSWELL BEAN DIP 22 - AVOCADO SOUP, LAS CRUCES 22 - BREADS - FLOUR TORTILLAS 23 - QUICKIE TORTILLAS 23 - SOPAIPILLAS 24 - HONEY BUTTER 24 - CHILE BREAD 24 - NAVAJO FRY BREAD 25 - BLUE CORN BREAD 26 - PAN DE LA REINA 26 - DESSERTS - EMPANADITAS 27 - PINK ADOBE FRENCH APPLE PIE 28 - HARD SAUCE 28 - BAKED EMPANADAS 29 - BISCOCHITOS 29 - PIÑON COOKIES 30 - PIÑON FUDGE 30 - DRINKS - RANCHO DE CHIMAYO COCKTAIL 31 - ROSALIE’S APRICOT BRANDY 31 - GLOSSARY 32 - - - - - INTRODUCTION - - -New Mexican cooking is unique to New Mexico. Stacked enchiladas topped -with an egg and smothered in pungent red sauce, tender sopaipillas, rich -and meaty posole stew, green chile, and blue corn tortillas. These -dishes have been mainstays of New Mexicans for generations, some -remaining classics and some having changed with time, but all retaining -their original essence. - -In New Mexico Magazine’s _The Best from New Mexico Kitchens_, we give -you a big helping of good New Mexico cooking from Indian-Spanish basics -to haute cuisine. In our second cookbook, _More of the Best from New -Mexico Kitchens_, we offer variations on classic New Mexico dishes, -forgotten favorites of the pioneers, and familiar recipes with new -twists. They range from the supremely simple to more sophisticated -versions. We have specialties from restaurants big and small—places you -may have visited yourself—and from good cooks all over the state. - -As a special premium for new subscribers to New Mexico Magazine, we have -put together _A Taste of New Mexico Kitchens_, a small sampling of -favorite New Mexican recipes from both cookbooks. We want to share these -recipes with you—the subscribers of New Mexico Magazine—with our -compliments. - - [Illustration: uncaptioned] - - - - - FRIJOLES - - -One would think that a boiled bean is a boiled bean. But it’s not that -simple, of course. Each cook thinks his or her way is the best—and -only—method. - -Those who advocate the overnight soak will do it this way: Take 2 cups -of dry pinto beans, pick them over, and wash them. Cover with cold water -and soak overnight. Drain and rinse well. Put in a large pot with about -8 cups of water and 2 tablespoons of lard. Bring to a boil and simmer -gently, covered, for about 1½ hours, then test for tenderness. Stir in 2 -teaspoons of salt. Depending on how long the beans were soaked and how -high your altitude is (the temperature at which things boil goes down as -altitude goes up), you may have to cook the beans for up to another -hour, adding more water if needed. Serve beans, broth and all, in bowls. -Top with red or green chile salsa. - -Most people do it this way: Pick over the 2 cups of dry pinto beans and -wash them. Put beans, 8 cups of water, and 2 tablespoons of lard in a -big pot. Some folks like to add 2 cloves of garlic. Bring to a boil, -cover, and simmer for 2 hours, 2½ if you are at a high altitude. Stir in -2 teaspoons of salt. (If you add salt too early in the cooking, your -beans will be too tough.) Continue cooking, adding water as necessary, -until beans are tender. Serve as above. - -Another way to cook your pinto beans is in the pressure cooker. Pick -over 2 cups of dry pinto beans and wash them. Put beans, 8 cups of water -and 2 tablespoons of lard into a large pressure cooker. Bring to a boil -and boil gently for 10 minutes without the lid on. Remove from heat, -cover, and let the beans stand for about 2 hours, or until an hour -before you intend to eat. Add 2 teaspoons salt, cover and bring the -pressure up to 15 pounds. Cook for 10 minutes (15 or more at high -altitudes). Allow pressure to drop normally. Serve as above, and think -of the energy you’ve saved. - - [Illustration: uncaptioned] - - - - - FRIJOLES - - -This is the basic bean recipe. - - 3 cups pinto beans - 4 quarts water - 1 clove garlic - 1 cup diced salt pork - Salt - -Wash beans well, cover with water and soak overnight. Drain. Put beans, -water, garlic and salt pork—but not salt—in a large heavy kettle. Cover -tightly, bring to a boil, and simmer for about 1½ hours or until the -beans are tender but not mushy. Add boiling water during the cooking if -necessary and stir occasionally. When the beans are done, remove lid, -turn up heat and cook until all liquid has been absorbed. Add salt to -taste. - - - - - FRIJOLES REFRITOS - - -Many people think that beans are at their best on the second day, when -they are served as refried beans. Philomena, who has a well-known -restaurant of the same name in Los Alamos, recommends this classic -method. To 2 tablespoons bacon drippings add 2 cups day-old cooked pinto -beans. Use a potato masher for mashing and stirring beans as they fry. -When beans are thoroughly hot, add 4 cup grated cheddar or jack cheese. -Continue stirring until cheese has melted. Serve hot. Some New Mexicans -also like to fry a small minced onion in the fat before adding the -beans. Whatever method you use the resulting dish is delicious. - - [Illustration: uncaptioned] - - - - - CLASSIC NEW MEXICO RED ENCHILADAS - - - 12 blue corn tortillas - ⅓ cup vegetable oil - 3-4 cups red chile sauce (see page 17) - 3 cups grated longhorn cheese - 2 small onions, minced - 4 eggs (optional) - -Fry tortillas in oil until soft and drain on paper towels. Heat chile -sauce. Layer tortillas on serving plates, topping each with grated -cheese and minced onions and sauce. Stack 3 per serving plate and top -with cheese and sauce. Put plates in oven to allow cheese to melt. -Meanwhile, fry eggs in remaining oil. Top each enchilada stack with a -fried egg. Serve immediately. Serves 4. - - - - - GREEN CHILE ENCHILADAS - - - 6 blue corn tortillas - 2 tablespoons oil - 1 clove garlic - 2 cups green chile sauce - 1 tablespoon flour - 2 cups grated longhorn or jack cheese - ¼ cup minced onion - Salt to taste - -Heat the tortillas on a hot griddle and keep warm under a tea towel. -Heat the garlic in the oil, then discard garlic. Blend flour into oil. -Stir in green chile sauce (see page 15 for recipe) and heat thoroughly. -If mixture is too thick, add water. Add salt to taste. Layer tortillas -with sauce, minced onion and cheese on ovenproof plates. Sprinkle cheese -on top. Place in oven to allow cheese to melt. Serves 2. For a real New -Mexico touch, place a poached or fried egg on top. The egg has the -quality of melding all the flavors. - - - - - CHICKEN SOUR CREAM ENCHILADAS - - - 12 corn tortillas - 4 cups green chile sauce - 3 cups minced cooked chicken - 1 pound jack cheese, grated - ¼ cup minced onion (optional) - Salt to taste - 1 pint sour cream - -Heat tortillas on a hot griddle and keep warm under a tea towel. Or heat -the tortillas in oil and drain well on paper towels. Mix one cup of the -chile sauce (see page 15 for recipe) with the chicken. Put ¼ cup of the -chicken mixture on each tortilla and roll it up. Place in an oblong -baking dish. Cover the enchiladas with the grated cheese. Add the onion, -if desired, and salt to taste to the remaining chile sauce and pour over -the enchiladas. Bake at 350 degrees F for about 20 minutes. Smother with -sour cream and return to oven for 10 minutes, or until everything is -hot. Serve immediately. Serves 6. - - - - - POSOLE SANDOVAL - - -Posole is whole hominy, and in New Mexico it is cooked with pork into a -thick stew. The first time you taste it, you may be unimpressed. The -second time, well, you think that perhaps another helping would go down -well. The third time—you’re hooked. Like the rest of us, you won’t think -that Christmas Eve or a feast day of any kind is complete without a big -bowl of steaming posole. Richard C. Sandoval, who grew up in Nambé, -prepares his holiday posole this way. Richard uses frozen posole, but if -you can’t find that, perhaps you can find dried posole. Failing that, -you might make do with canned hominy, which, of course, won’t need to -cook as long as the other varieties. But, as Richard points out, it -won’t taste as good, either! - - 2 pounds frozen posole - 2 pounds pork roast, cut up - dash of oregano - 3-4 dry red chile pods, broken up - salt to taste - -Rinse posole well. Put posole, oregano, and chile pods in a large pot. -Add cold water to about 2 inches above the corn. Heat to a boil and cook -for 20 minutes. Add the meat, reduce heat, and simmer for about 3 hours, -until meat is cooked and kernels are soft but not mushy. (You might need -less time at lower altitudes than Santa Fe’s.) Stir frequently and add -water as needed. Salt to taste at end. Serve in bowls and pass the chile -sauce. Or use as an accompaniment to a dinner of enchiladas, tamales, -frijoles, and chiles rellenos. - - - - - THE SHED’S POSOLE STEW - - - 1 pound lean pork shoulder - 2 pounds frozen posole (hominy) - Juice of one lime - 2 tablespoons coarse red chile - 3 cloves garlic - ¼ teaspoon dried oregano - 3 tablespoons salt - -Cook the pork in a pressure cooker, with water to cover, for 20 minutes. -Reduce pressure under cold water. Open pot and add posole, lime juice -and chile. Add water—about twice as much as the amount of posole. Cook -for 45 minutes under pressure. Reduce pressure under cold water. Remove -the pork and cut up. Put posole, pork, garlic, oregano and salt in a -large, heavy covered pot and simmer for 1 to 3 hours, or until hominy -kernels have burst and are soft but not mushy. Serve alone or as a side -dish. Freezes well. Note: These times are set for Santa Fe’s high -altitude. At lower altitudes, where the boiling point is higher, you may -wish to try shorter cooking times at first. - - [Illustration: uncaptioned] - - - - - POSOLE ORTIZ - - -Everyone has his own special recipe for posole. This is the way Willie -and June Ortiz prepare it at _La Tertulia_ in Santa Fe—and good it is. - - 2 cups frozen white posole (hominy) - 1 quart water - 1 pound pork shoulder or chops - ⅛ teaspoon oregano - 1 teaspoon whole black peppercorns - ⅓ cup chopped onion - 4 dried red chile peppers, crumbled - Salt - -Mix all ingredients in a large, heavy pot. Bring to a boil and simmer, -covered, for about 2½ hours or until the kernels are soft but not mushy. -Salt to taste. Serves 4. - - - - - DELLA’S TACOS - - -_Della’s Spanish Dining Room_ in Farmington is one of the most popular -restaurants in northwestern New Mexico. But Della Chávez throws up her -hands in dismay and laughs at the idea of writing down her recipes. One -must watch to see how it is done, she says. This is how she prepares her -tacos. - -Take ground chuck and brown it in the frying pan, draining off excess -fat. One pound of meat will probably fill six tortillas. Season the meat -with _salsa_—made with chopped peeled tomatoes, garlic, salt, chopped -onions, chopped red chiles. (The quantities, Della implies, will depend -on one’s own taste.) - -When the meat is ready, warm tortillas on a grill. Place in a bowl and -cover with a towel. They’ll steam themselves soft. Fold the tortillas in -half and stuff with meat. Pin with wooden toothpicks. - -Fry the tacos in very hot deep fat (perhaps 375-400 degrees F) for just -a minute. Turn over, then remove and drain. Remove toothpicks and stuff -with grated longhorn cheese (perhaps a half pound for 6 tacos), shredded -lettuce and finely chopped tomatoes, in that order. Serve. - - - - - CHICOS - - -Chicos are sweet corn kernels that have been dried and saved for winter. -This dish is popular in the Spanish-speaking villages of northern New -Mexico. - - 2 cups chicos - 10 cups water - 2 pounds pork - 1 onion, minced - 1 clove garlic - ½ teaspoon oregano - 4 chile pods - 2 teaspoons salt - -Wash chicos and soak overnight. Drain and cover with 5 cups of water. -Bring to a boil and simmer for about an hour. Meanwhile, cut pork in -1-inch cubes and fry until brown. Drain fat. Stir in a cup or 2 of water -(to gather up the flavorful bits at the bottom of the pan). Pour meat, -garlic, oregano, washed and crushed chile pods, salt to taste and -remaining water in with chicos. Cover and simmer for 2½ hours or until -chicos are tender. (Or use the pressure cooker and cook for about 1 -hour.) Serve in soup bowls. Serves 6. - - - - - QUELITES - - -If you have access to wild spinach, that’s really what you should use in -this recipe. But most people make do with the “tame” kind. - - ½ pound fresh spinach - or 1 10-ounce package frozen spinach - 1 tablespoon shortening - 3 tablespoons chopped onion - ¼ teaspoon crushed red chile - Salt to taste - -Wash spinach well, chop and steam about 10 minutes or until tender. -Saute the onion in shortening, mix in drained spinach, chile and salt, -and cook for an additional 5 minutes. Serves 2 to 3. - - - - - CHALUPAS EL PARAGUA - - -In Española’s _El Paragua_, Luis and Frances Atencio make chalupas this -way. - - 1 corn tortilla - Vegetable oil - ¼ cup refried beans - Shredded chicken - ¼ cup grated longhorn cheese - ¼ cup guacamole - Shredded lettuce - ¼ tomato - 2 tablespoons sour cream - Black olives - Onion rings - Paprika - -Fry the tortilla and place on an ovenproof plate. Spread with refried -beans, then chicken, then cheese. Slide under broiler to melt cheese. -Quickly cover with guacamole (mashed seasoned ripe avocado), lettuce, -tomato cut in bits, and sour cream. Decorate with black olives and -Bermuda or Spanish onion rings. Dust cream with paprika. Serve -immediately. Serves 1. - - - - - ARROZ CON POLLO - - -This traditional Spanish recipe is one that Scottie King has adapted and -serves often to her delighted guests. As Scottie points out, the dish -can be prepared ahead of time, as it improves with standing. This amount -serves 4, but the recipe can easily be doubled. - - 1 chicken or fowl, cut up as for frying - 3 cups boiling water - 1 large onion, chopped - 1-2 cloves garlic, minced - 1 cup raw rice, washed - ¼ cup olive oil - 1½ teaspoons salt - 1 teaspoon paprika - ½ teaspoon pepper - 2 sprigs parsley, minced - 1 bay leaf - ½ teaspoon saffron - 2-4 canned pimientos, chopped - oregano, basil, thyme (optional) - -Put chicken in a large pot with boiling water and ½ teaspoon of the -salt. Cover and simmer for 20-30 minutes (40-50 if it’s a fowl). -Meanwhile, mix onions, garlic, and rice. Heat olive oil in a large heavy -skillet, add rice mixture, and stir until oil is well mixed in. Cover -and fry VERY gently for 10 minutes. Stir frequently and take great care -mixture does not brown. Add remaining salt, paprika, pepper, parsley, -bay leaf, and saffron to chicken pot. Add such optional seasonings as -you like, correct salt if need be, then spread rice mixture over the top -of chicken. Cover and simmer gently until rice is soft and chicken is -tender when pierced with a fork—from 40 to 60 minutes. Add the pimientos -just before serving. Serves 4. - - - - - CALABACITAS - - -This is one of the most popular vegetable dishes in New Mexico and -deserves to be better known in the rest of the country. It’s delicious! - - 2 tablespoons oil or lard - 1 clove garlic - 1 medium onion - 4 medium large zucchini - 1 12-ounce can niblet corn, drained - 1 4-ounce can diced green chiles - or 2 fresh peeled chiles - Salt to taste - ½ cup grated cheddar, jack or longhorn cheese - -In a large heavy skillet, saute the onion, garlic and zucchini in oil. -Discard the garlic. Mix in drained corn, chopped chiles and salt. Cover -tightly and heat through. Mix in cheese and serve. Serves 4. - - [Illustration: uncaptioned] - - - - - HUEVOS RANCHEROS - - -Everyone has a special way of preparing huevos rancheros. This -suggestion comes from New Mexico State University. - - 2 cups green or red chile sauce - 4 eggs - ½ cup grated cheese - -Heat chile sauce in shallow frying pan. When hot, slip eggs into sauce -from small dish or saucer, being careful not to break yolks. Cover and -simmer over very low heat until eggs are poached to desired firmness. -Serve on warm plates with remaining sauce poured over eggs. Sprinkle -with cheese. Serves 2. Use canned sauce or your own mixture. For -recipes, see pages 15 and 17. - - - - - RED CHILE BURRITOS - - -From Angie M. García comes another of her specialties—the beloved -burrito. - - 4 cups cooked pinto beans - 2 teaspoons bacon fat or vegetable shortening - Garlic salt to taste - 12 flour tortillas ⅛ to ¼ inch thick - 1 cup grated jack or longhorn cheese - ½ cup minced onion - Red chile sauce (see page 17) - -Mash beans and season with garlic salt to taste. Fry in bacon fat. Heat -tortillas on ungreased griddle and cover with towel to keep warm. Spoon -hot bean mixture down the center of each tortilla, roll, and place 2 on -each serving plate. Pour heated red chile sauce over burritos and top -with cheese and onions. Serves 6. - - - - - GAZPACHO NEW MEXICO - - -A delectable and cooling “liquid salad” from Spain—with a special New -Mexico touch. - - 2 pounds tomatoes, peeled - or 2 14½-ounce cans stewed tomatoes - 1 cucumber - ½ green pepper - 1 large onion - 1 clove garlic - ¼ cup olive oil - 1 tablespoon vinegar - 1 cup tomato juice - Salt to taste - 1 4-ounce can diced green chile - Ice cubes - -Dice half the tomatoes, being careful not to lose any of the juice, half -the cucumber, half the onion, half the pepper. Set aside in a large bowl -or pitcher. Put the remaining tomatoes, cucumber, pepper and onion into -a blender, along with the garlic, olive oil, vinegar, tomato juice, salt -to taste and green chile. Blend for a few seconds. Pour into container -with chopped vegetables. Mix well, cover and chill thoroughly. Serve -with 2 or 3 ice cubes in each bowl. Sprinkle with garlic croutons or -serve with hot garlic bread. Serves 6 to 8. - - - - - TAMALE PIE - - -This particular version is the specialty of a young Gallup girl who -adapted it from an aunt’s recipe. - - 1½ cups leftover meat, chopped - 1 cup leftover gravy - 1 cup red chile sauce - 1 small onion, chopped - 1 can niblet corn, drained - salt and pepper to taste - garlic powder (optional) - - 3 cups water or stock - ¾ cup yellow cornmeal - salt to taste - -Heat meat with gravy, chile sauce, onion, and corn and season to taste. -Meanwhile boil stock or water and stir in cornmeal. Cook, stirring over -low heat until mush is thick. Turn meat mixture into casserole and top -with spoonfuls of cornmeal mush evenly distributed over surface. Bake at -350 degrees F for about 40 minutes. - - - - - CHILE PIE - - -Not really a “pie,” this is more like a quiche without a crust. -Delectable as a main dish for lunch, it could also make a light supper. -And how about doubling the recipe, making it in a rectangular baking -dish, and cutting in small squares to serve at a party? - - 4-6 whole green chiles - 1 cup grated jack or longhorn cheese - 4 eggs - 1 cup scalded half-and-half - or 1 cup evaporated milk - ½ teaspoon garlic salt - -Line a buttered 8- or 9-inch pie pan with chiles (fresh, canned or -frozen). Sprinkle with the cheese. Beat eggs and combine with -half-and-half and garlic salt. Pour over cheese. Bake at 325 degrees F -for about 40 minutes or until the custard has set. Cut in wedges and -serve. Serves 4. - - [Illustration: uncaptioned] - - - - - PREPARING FRESH CHILE - - -Select plump fresh New Mexico-grown chile pods, either green or red. The -variety of the chile will determine how hot it is. (See “Chile—New -Mexico’s Fiery Soul” and the Nakayama Scale in _The Best from New Mexico -Kitchens_.) New Mexico #6 and Anaheim are two of the mildest varieties, -and Numex Big Jim rates #3 on a scale of 10. (The sizzling jalapeño is -only #7!) - -Slit pods lengthwise and remove seeds and veins, which make chiles far -too hot for most palates. Place pods on a foil-lined cookie sheet under -broiler. Or place pods on outdoor grill. Roast pods, turning frequently -so they don’t burn. When chile skins are blistered and loose, remove -from fire (tongs would be handy for this) and cover with damp towels -until cool. Peel skins from stem downward. Chiles are then ready to use -or to freeze for the future. If you want to save your own skin from -being blistered by the chiles, you had better wear thin rubber gloves -while you work. - - - - - GREEN CHILE SAUCE - - - ¼ cup salad or olive oil - 1 clove garlic, minced - ½ cup minced onion (optional) - 1 tablespoon flour - 1 cup water - 1 cup chopped green chile - salt to taste - -Saute garlic and onion in oil in heavy saucepan. Blend in flour with -wooden spoon. Add water and green chile and mix well. Add salt. Bring to -a boil and simmer, stirring frequently, for 5 minutes. - - - - - THE OWL BAR’S GREEN CHILE - - -The Owl Bar & Cafe in San Antonio, south of Socorro, has become world -renowned—literally!—for its huge, juicy hamburgers. (It’s been featured -in _New Mexico Magazine_, TWA’s _Ambassador Magazine_ and the -_Washington Post_.) But the cafe is also known for its atmosphere and -its green chile. The secret, says Rowena Baca, the owner, is in the -simmering. - - 3½ pounds hot green chile - 1½ pounds hamburger meat - 3 cloves garlic, minced - 2 quarts water - salt to taste - -Roast, peel, and dice green chile. In a heavy skillet, brown the meat -and drain excess fat. In large heavy saucepan, cover chile and garlic -with water and bring to boiling point. Mix in the meat and simmer, -tightly covered, for at least 3 hours. Add salt to taste. - - - - - GREEN CHILE STEW - - -Rosella Frederick of Cochití is known for her good cooking. One of her -specialties is her green chile stew. For feast days, she usually makes -enormous pots of stew outside over an open fire in order not to heat up -her spotless kitchen. She has cut down her recipe to family size for us. - - 2 pounds lean chuck - Lard or cooking oil - ½ medium onion, chopped - 4 medium potatoes (optional) - 4 medium zucchini (optional) - 12 large green chiles, roasted, peeled and cut in pieces - or 1 7-ounce container frozen chopped green chile - or 2 4-ounce cans chopped green chile - 1 teaspoon garlic salt - 1 teaspoon salt - 6-7 cups water - -Cut the meat up into very small pieces—about 2-inch cubes—and brown in a -little oil in a large, deep heavy pan. Add the onions. Peel and dice the -potatoes and brown them with the meat. (Rosella does not flour the meat -because it makes the stew too thick for her family’s taste.) When the -meat and onion and potatoes (if used) have been browned, drain off any -excess fat. Add the zucchini, if used, the chiles, garlic salt, salt and -water. Bring to a boil and simmer for at least a half hour. Ladle into -bowls and serve with homemade bread. The stew should be eaten with a -spoon, like a hearty soup. Serves 6. - - - - - RED CHILE SAUCE I - - -This is Mark Nohl’s traditional recipe made from whole dry red chile -pods, the kind that hang on every door-side ristra in New Mexico or are -bought in big plastic bags at supermarkets and roadside stands. - -Wash and remove seeds, stems, and white veins (the more seeds and veins -you leave in, the hotter the sauce will be). Place pods in a large -kettle and cover with boiling water. Cook the pods until they become -plump and tender. Remove pods and run them through your blender or -processor (in the old days they used a food mill or fruit press). Strain -the mixture to remove pieces of skin and stray seeds. Add some of the -water you used to cook the pods in order to get the consistency of -tomato paste. To this add 3 tablespoons fat, several cloves of minced -garlic, 1 teaspoon dried oregano, and 1 teaspoon salt. Bring sauce to a -boil, reduce heat, and simmer for about 45 minutes. This is your basic -red chile sauce and is the smoothest you can make. To this you can add -pinto beans, meat, onions, or tomatoes to construct your favorite New -Mexico recipes, or use as is to go over burritos or enchilada plates. - - - - - RED CHILE SAUCE II - - - 3 tablespoons olive oil or lard - 1 clove garlic, minced - ½ cup New Mexico chile powder - 2 tablespoons flour - 2 cups water - salt to taste - -Saute the garlic in oil. Blend in flour and chile powder quickly with a -wooden spoon. (Be careful not to burn the chile.) Blend in water and -cook to desired consistency, adding more water as desired. If you have -stock instead of water, so much the better. Add salt to taste. - - [Illustration: uncaptioned] - - - - - SALSA - - - 2 tomatoes, medium size - 1 Bermuda onion, medium size - 1 clove garlic - ½ teaspoon salt - 2 or more green chiles - -Use fresh chiles (roasted, peeled and seeded) or frozen or canned -chiles. Chop the chiles, tomatoes and onion very fine. (Don’t lose the -juice of the tomatoes!) Mash the garlic with the salt. Mix well. Add -more chiles to suit your taste. Allow flavors to blend at least an hour -before using. Store in refrigerator or freezer. Use on tacos, eggs or -hamburgers or as a dip for tostados. Makes about 1 pint. - - - - - PUEBLO RED CHILE STEW - - -This recipe comes from Santa Clara Pueblo from the Joseph Lonewolf -family. - - 10 pounds stew beef - 2 gallons water - 2 tablespoons salt - 5 pounds potatoes - 2 cups red chile powder - ½ cup blue cornmeal - -Cut meat in 1-inch cubes. Cover with water and bring to a boil in a -large kettle. Reduce heat to simmer and cook, covered, for about 4 -hours. Meanwhile, peel and cube potatoes. Add potatoes and salt and cook -for 1½ hours. Measure red chile powder and cornmeal into bowl with -enough cold water to make a paste. Stir slowly into stew. Mix in well, -to thicken broth. Simmer for a half hour, then keep warm. Theresa -Lonewolf figures on serving about 75 people on a feast day, but of -course not everyone eats a lot of any one dish. If this were the main -dish at a picnic or supper, it might serve 25 to 35 persons. - - - - - GREEN CHILE SOUFFLE - - -This happy marriage of green chile to a souffle was engineered by Edna -Turner of Santa Fe. - - 5 egg whites - 2 tablespoons grated Parmesan cheese - 3 tablespoons butter - 3 tablespoons flour - 1 cup hot milk - ½ teaspoon salt - ¼ teaspoon dry mustard - Dash cayenne - ¼ teaspoon Worcestershire sauce - 4 egg yolks - Pinch salt - 1 cup shredded sharp cheddar cheese - ¼ to ½ cup chopped green chile - -Place egg whites in a 4-quart bowl and let stand at room temperature 1 -hour. Heat oven to 400 degrees F. Butter 1½-quart souffle dish -generously. Sprinkle bottom and sides evenly with Parmesan cheese. Melt -3 tablespoons butter over low heat in heavy saucepan. Add flour and stir -with wire whisk. Cook over low heat, stirring constantly until mixture -foams and bubbles. Remove from heat, add milk, and beat until smooth. -Beat in salt, mustard, cayenne and Worcestershire. Return to heat and -cook 1 minute, stirring constantly, until mixture is quite thick. Remove -from heat and add egg yolks 1 at a time, beating well after each -addition. Pour this mixture into a large bowl. Beat egg whites with a -pinch of salt until stiff peaks form. Add 1 large spoonful to the egg -yolk mixture and blend. Add all but 1 tablespoon of the cheese and the -chopped chiles (frozen, fresh or canned) to the egg yolk mixture and -blend well. Spoon remaining egg whites on top and fold in with a rubber -spatula. Pour into souffle dish and smooth with spatula. Sprinkle -remaining cheese on top. Run a silver knife in a circle about 1 inch -from the edge of dish. (This will enable the crown or “hat” to form when -done.) Place in center of oven and reduce to 375 degrees F. Bake 34-40 -minutes, or until knife inserted in the side comes out clean. Serve -immediately. - - - - - TOSTADOS - - -Cut fresh or canned corn tortillas into triangles and deep fry in oil at -380 degrees F until they are crisp. Drain on paper towels. Sprinkle with -salt. These are the original “corn chips.” Use with dips, soups or -beverages. - - - - - NACHOS - - -Prepare tortillas as above. While they are still hot, sprinkle with -onion or garlic salt and chile powder. Or—sprinkle the chips with grated -longhorn cheese, chile powder and garlic salt, then heat in the oven -until the cheese melts. Or spread each chip with a bit of mashed beans, -season with red chile powder or a bit of fresh chopped green chile, -sprinkle liberally with grated longhorn cheese, add a touch of garlic -salt and broil until cheese melts. - - - - - CHILE CON QUESO - - - 2 tablespoons butter or margarine - 1 medium onion, minced - 1 clove garlic, minced - 1 tablespoon flour - 1 13-ounce can evaporated milk - 1 pound longhorn cheese, grated - Salt to taste - ½-1 cup chopped green chile - -Saute minced onion and garlic in butter in large heavy saucepan. Blend -in flour with wooden spoon. Add milk and cheese. Stir constantly until -cheese is melted and mixture is smooth and thick. If mixture seems too -thick to use as a dip, blend in a little water. Mix in the chopped green -chile (fresh, frozen or canned) to suit your taste. Serve in a chafing -dish with tostados, corn chips or raw vegetable sticks to dip in the -mixture. - - - - - BILL’S GUACAMOLE - - - 6-8 ripe avocados - ¼ cup finely chopped onion - 1 large tomato, diced - ½ cup chopped green chile - 2-3 minced jalapeño peppers - 1 clove garlic, minced - Dash of cumin powder - 1 teaspoon lemon juice - Salt to taste - -Peel and pit avocados. Mash coarsely with a fork, leaving bits of whole -avocado. Stir in remaining ingredients. Serve on lettuce or as a dip -with tostados. - - - - - CHUNKY GUACAMOLE - - - 1 large ripe avocado - 1 medium tomato - 1 small onion - 1 small bell pepper - 3 long green chiles - Juice of ½ lemon - Salt to taste - -Chop all the ingredients fine. Do not mash. Use fresh roasted and peeled -chiles, but, if they are not available, use canned or frozen. Mix -together with the lemon juice and add salt to taste. Serve as a dip or -as a salad with lettuce and corn chips. - - [Illustration: uncaptioned] - - - - - ROSWELL BEAN DIP - - -This old favorite has a number of variations. We like this one. - - 2 cups refried beans - 1 cup sour cream - ¼ cup taco sauce - -Mash beans well or run through blender. Mix in sour cream and taco -sauce. Serve with corn chips or vegetable sticks. No taco sauce? Try -chopped green chile. Or enchilada sauce. Or chile powder to taste. Or a -minced jalapeño. - - - - - AVOCADO SOUP, LAS CRUCES - - -Maggie Gamboa of Las Cruces is a famous cook in southern New Mexico. Not -only does she cater for parties, but she teaches cooking—including a -chile gourmet class. - - 1 medium tomato - 1 tablespoon minced onion - 4 cups chicken broth - ½ cup heavy cream - 1 teaspoon lemon juice - 2 large ripe avocados - ¼ cup dry sherry - salt and pepper to taste - 1 banana (optional) - -Peel, seed, and chop the tomato. Place first 5 ingredients in blender or -processor and blend well. Heat this mixture in a saucepan and simmer for -a few minutes. Peel and mash avocados and stir into soup. Add sherry, -salt and pepper to taste, and heat well, but do not allow to boil. Serve -hot or cold. Decorate each bowl with two or three thin slices of banana -for an extra touch of flavor. Serves 6. - - [Illustration: uncaptioned] - - - - - FLOUR TORTILLAS - - - 2 cups flour - 1 teaspoon salt - ½ teaspoon baking powder (optional) - 4 tablespoons lard - ½-¾ cup lukewarm water - -Mix dry ingredients, then work in lard until mixture is crumbly. Stir in -the half cup of water, adding more if needed. Knead dough on a lightly -floured board, then make into small balls, about the size of an egg. Let -these stand covered by a tea towel for about 15 minutes. Then roll out -to the size of a salad or luncheon plate. Bake on a hot, ungreased -griddle for 2 minutes. Turn and bake for 1 minute on the other side. -They should have a brown-freckled surface. Use immediately, or keep warm -until serving by placing between the folds of a clean tea towel. If -necessary, they may be refrigerated in plastic bags and reheated—but -they’re better when they’re fresh. - - - - - QUICKIE TORTILLAS - - -Angie M. García recommends this as a quick and easy method of making -flour tortillas. - - 1 tube refrigerator biscuits - Flour - -Use plain or buttermilk biscuits. On a floured surface, pat out each -biscuit to desired thickness—⅛ to ¼ inch. Place each tortilla on a hot -griddle (475 to 500 degrees F) and cook for about 2 minutes. Turn and -cook on the other side until done. Makes 10. - - [Illustration: uncaptioned] - - - - - SOPAIPILLAS - - -Although they are kin to fry bread and cousin to buñelos, New Mexico’s -sopaipillas are unique. There’s nothing in the world quite like these -light crispy bread puffs. - - 2 cups flour - 2 teaspoons baking powder - 1 teaspoon salt - 2 tablespoons lard - ½ cup water - Shortening for frying - -Sift dry ingredients together. Work in lard and lukewarm water to make a -soft dough. Chill in refrigerator. Roll out dough on a floured surface -to about ¼-inch thickness. Cut into 3-inch squares. Deep fry in hot lard -(or vegetable shortening) at 400 degrees F a few at a time. Brown on -each side and drain on paper towels. Serve piping hot. To eat, poke open -and pour in honey or slather with honey butter. - - - - - HONEY BUTTER - - -Cream 1 cup butter or margarine. Gradually beat in ½ cup to 1 cup of -honey. (If your honey has begun to crystalize, you can use the larger -amount.) Cover and store in refrigerator. Serve with sopaipillas. Good -also on hot biscuits or toast. - - - - - CHILE BREAD - - -Here’s a surprising raised dough ring that will make chile lovers wake -up and sing. Glenna Rose Autrey of Santa Fe dreamed it up. - - 1 package dry yeast - ¼ cup warm water - 4½ cups flour - ½ cup melted butter - 1 cup warm milk - ¼ cup sugar - 1 teaspoon salt - 1 egg - - 1½ cups finely chopped onion - ½ cup melted butter - 3 tablespoons red chile powder - or ½ cup chopped green chile - -Dissolve yeast in water. Mix in 2 cups of the flour, butter, milk, -sugar, salt, and egg. Beat for 2 minutes. Add enough flour to make a -stiff dough. Turn onto a floured board and knead until smooth. Put in a -greased bowl, turn over, and cover with a clean cloth. Put bowl in a -warm place with no drafts and let dough rise until doubled—about 1 hour. - -Combine remaining ingredients for filling. Punch dough down and roll -into a 20x8 inch rectangle. Cut into four 20x2 inch strips. Spread -filling on each strip and fold over lengthwise. Twist 2 strips together, -then twist double strips together and form in a circle on greased cookie -sheet. Cover with clean cloth and let rise until doubled. Brush with -beaten egg and sprinkle with chile powder. Bake at 350 degrees F for 40 -minutes. - - - - - NAVAJO FRY BREAD - - - 3 cups flour - 1½ teaspoons baking powder - ½ teaspoon salt - 1⅓ cups warm water - Shortening - -Use either all white or half whole wheat flour. Mix flour, baking powder -and salt. Add warm water and mix. Dough should be soft but not sticky. -Knead until smooth. Tear off a chunk about the size of a peach. Pat and -stretch until it is thin. Poke a hole through the middle, and drop into -sizzling hot deep fat. (Lard is the traditional shortening, but you -might prefer to use vegetable oil.) Brown on both sides. Drain and serve -hot. Eat with honey or jam. - - - - - BLUE CORN BREAD - - -From the northern part of the Navajo Reservation comes this unusual -recipe. Obviously the recipe is not for the average American kitchen. -But it shows the remarkable ingenuity of people who must use the -ingredients available far from supermarkets. - - 1 cup cedar ashes - 1 cup hot water - 1 pound blue cornmeal - 1 quart water - -The cedar ashes (really from juniper wood, locally called cedar) should -be smooth and fine. Sieve if possible. Mix the ashes with hot water and -remove any twigs or other bits of rough material. Add to blue cornmeal. -Pour in water gradually, adding only enough to make a soft dough. Form -into cakes about a half inch thick. Smooth the surface of the cakes with -water. Cook on a medium hot grill on each side until the cakes are done. -Use like bread. - - - - - PAN DE LA REINA - - -Alicia Romero contributed this delicious holiday bread recipe to New -Mexico Magazine many years ago. - - 1 envelope yeast - ½ cup warm water - 1 teaspoon sugar - 4 cups flour - 1 cup butter or margarine - ½ teaspoon salt - 2 tablespoons sugar - 6 eggs, beaten - 1 cup milk - 1 teaspoon anise seeds - -Dissolve the yeast in warm water. Mix in 1 teaspoon sugar and just -enough flour to make a soft ball. Cover and place in a warm place to -rise for at least an hour. Add the remaining flour, melted butter, salt, -sugar, eggs, milk and anise seeds and mix and knead until smooth and -velvety. Cover and let rise to double its original bulk. Punch down and -knead slightly. Pull off small pieces, mold into balls and place in a -greased tube pan. Cover and set in warm place and let rise until double -in size. Bake at 350 degrees F until it is brown and shining. Rub the -surface with melted butter. - - - - - EMPANADITAS - - -Rich and delectable, these mincemeat turnovers mean Christmas to many a -New Mexico boy and girl. This is Martha Montoya’s traditional recipe. - - - Filling - - 2 beef tongues - 2 cups sugar - 1 teaspoon salt - 2 teaspoons cinnamon - 1 teaspoon allspice - 1 tablespoon vanilla - 1 cup raisins - 1 cup roasted shelled piñon nuts - 2 tablespoons blackberry brandy - -Cover well-washed tongues with water in a large kettle and simmer until -tender—about 1 hour. Cool and peel. Retain 1 cup of the tongue broth. -Grind meat in a grinder and place in a large bowl. Add remaining -ingredients and mix well with hands, using tongue broth to moisten. Let -mixture stand while you prepare pastry. - - - Pastry - - 5 cups flour - 1 teaspoon salt - 3 tablespoons sugar - ¾ cup shortening (part lard) - ½ cup evaporated milk - ½ cup water - -Sift flour into a large bowl and add salt and sugar. Cut in shortening. -Mix in milk and water to form a soft dough. Knead dough with hands for -about 3 minutes. Form dough into balls about 1½ inches in diameter. Roll -out on floured board. Place 1 teaspoon filling on half circle of dough, -folding over other half circle to enclose. Pinch edges of dough together -to prevent filling from leaking. Deep fry empanaditas a few at a time in -moderately hot oil (350 degrees F) until golden brown, turning once. -Drain on paper towels. Makes about 4½ dozen empanaditas. - -Empanaditas taste best when eaten warm. They may be placed on a cookie -sheet and reheated in a 300-degree F oven. - - - - - PINK ADOBE FRENCH APPLE PIE - - -And here it is, that famous French Apple Pie. Rosalea of the Pink Adobe -says she has no idea how many she’s made over the years. “Thousands, -hundreds of thousands, maybe millions.” Forget about calories when you -eat this concoction. - - 2 cups flour - ¾ cup lard - 1 teaspoon salt - cold water - - 1 pound apples - ½ teaspoon nutmeg - ½ teaspoon cinnamon - 2 tablespoons lemon juice - ¼ cup seedless raisins - ½ cup sugar - 1 cup brown sugar - 2 tablespoons flour - ½ cup (¼ pound) butter - ½ cup chopped pecans - ¼ cup milk - -Work flour, lard, and salt together until crumbly. Add 6 or 7 -tablespoons cold water until dough holds together. Form into 2 balls. -Roll out to line and top a 9-inch pie pan. _Filling_: Wash, peel, core, -and slice apples into pie shell. Sprinkle with lemon juice, nutmeg, and -cinnamon. Spread with raisins and white sugar. Mix brown sugar, flour, -and butter. Spread over contents. Sprinkle with pecans and most of milk. -Cover with pastry, prick with fork, and brush with remaining bit of -milk. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F -and bake for another 30 minutes. Serve hot with Hard Sauce. - - - - - HARD SAUCE - - - ½ cup butter - 1½ cup confectioners’ or powdered sugar - 1 tablespoon boiling water - 1 teaspoon brandy or rum - -Cream the butter until light. Beat in the sugar and add 1 tablespoon -boiling water. Then beat in brandy. Serve with French Apple Pie. - - - - - BAKED EMPANADAS - - -New Mexico State University’s Cooperative Extension Service is a gold -mine of recipes. If you can’t eat deep-fried foods, you might want to -try their version of baked empanadas. - - 3 ounces cream cheese - ½ cup butter or margarine - 1 cup flour - 1 cup thick applesauce - -Cream butter or margarine with cream cheese until fluffy. Add flour and -mix until a smooth ball is formed. Wrap well and refrigerate for at -least 4 hours or overnight. Remove from refrigerator ½ hour before -using. Roll out dough on a floured board to ⅛-inch thickness. Cut in -approximately 3-inch rounds. Place 1 tablespoon of applesauce on each -round. Fold over and seal. Flute edges. Bake at 375 degrees F 15 to 20 -minutes. Serve warm with a sprinkle of powdered sugar. May be served -with ice cream if desired. (This dough is very tricky and hard to -handle.) - - - - - BISCOCHITOS - - -This is New Mexico’s traditional cookie. - - 6 cups flour - ¼ teaspoon salt - 3 teaspoons baking powder - 1 pound (2 cups) lard - 1½ cups sugar - 2 teaspoons anise seeds - 2 eggs - ¼ cup brandy - ¼ cup sugar - 1 tablespoon cinnamon - -Sift flour with baking powder and salt. Cream lard with sugar and anise -seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy -until well blended. Turn dough out on floured board and pat or roll to -¼- or ½-inch thickness. Cut into shapes. (The fleur-de-lis is -traditional.) Dust with mixture of sugar and cinnamon. Bake 10 minutes -at 350 degrees F or until browned. - - - - - PIÑON COOKIES - - -Marian Meyer gave us this marvelous cookie recipe using New Mexico’s -favorite nuts. - - 4 eggs - 1½ cups granulated sugar - ½ teaspoon grated lemon rind - 2½ cups sifted flour - ¼ teaspoon salt - ¼ cup confectioners’ sugar - 1 cup piñon nuts - -Put eggs and granulated sugar in the top of a double boiler over hot -water. Beat with rotary or electric beater until mixture is lukewarm. -Remove from water; beat until foaming and cool. Add lemon rind and fold -in flour and salt. Drop by teaspoonfuls onto greased and floured cookie -sheets. Sprinkle with confectioners’ sugar and nuts. Let stand for 10 -minutes. Bake in moderately hot oven (375 degrees F) for about 10 -minutes. Makes 5 dozen cookies. - - - - - PIÑON FUDGE - - - 3 cups sugar - 1 13-ounce can evaporated milk - 1 teaspoon vanilla - ½ cup piñon nuts - -Melt 1 cup of the sugar in heavy pan, stirring with wooden spoon, until -dark brown. Add rest of sugar and stir in milk gradually. Cook to hard -ball stage (a drop forms a hard ball in cold water). Remove from burner. -Add vanilla. Beat until creamy. Fold in nuts. Pour into buttered 8-inch -pan. When firm, cut in squares. - - [Illustration: uncaptioned] - - - - - RANCHO DE CHIMAYO COCKTAIL - - -This apple cocktail was created by Arturo Jaramillo, owner of the famous -Rancho de Chimayó restaurant. A thoroughly New Mexican drink, it makes -good use of Chimayó apples and cider. - - 1½ ounces tequila - 1 ounce homemade New Mexico sweet apple cider - ¼ ounce lemon juice - ¼ ounce crème de cassis - -Shake all ingredients together, chill, and serve with a wedge of New -Mexico apple over the rim of the glass. Serves 1. - - - - - ROSALIE’S APRICOT BRANDY - - -Rosalie Howland says this is great to sip and is superb as a topping for -vanilla ice cream. - - 1 pound dried apricots - 1 pound sugar - 1 quart vodka - -Mix together in a glass container and store for 6 to 8 weeks in a cool -dark place. Shake every other day or so, so flavors meld. - - [Illustration: uncaptioned] - - - - - GLOSSARY - - -Biscochito New Mexico’s traditional cookie. - -Burrito A flour tortilla wrapped around a filling of beans, meat, or - both with grated cheese and chile sauce on top. - -Calabacitas Zucchini. - -Chicos Cooked sweet-corn kernels that have been dried in the sun. - -Empanadita A deep-fried mincemeat turnover. - -Enchiladas A cornmeal tortilla, either blue or yellow corn, wrapped - around or layered with meat, chicken, or cheese, and covered with - red or green chile sauce. - -Frijoles Beans (usually pinto beans). - -Frijoles refritos Cooked pinto beans that have been refried. - -Huevos Eggs. - -Piñon nuts The nuts from the cones of the piñon tree. - -Posole White corn kernels that have been treated with lime to soften - the kernel’s tough outer skin to facilitate cooking; hominy. - -Quelites Spinach, including wild spinach. - -Sopaipillas A deep-fried bread that puffs up to resemble small - pillows. - -Taco A corn tortilla that has been deep fried, folded in half to hold - meat, cheese, lettuce, and tomatoes. - -Tamale Thick masa harina paste wrapped around a red chile sauce with - pork meat filling enclosed in corn husks and steamed before - eating. - - - Also published by New Mexico Magazine - - The Best from New Mexico Kitchens $ 6.95 - More of the Best from New Mexico Kitchens 6.95 - Enchanted Trails 7.95 - Indian Arts Volume I 3.95 - Indian Arts Volume II 3.95 - Ghost Towns of New Mexico “Listen to the Wind” 3.95 - New Mexico Coloring Book 1.00 - New Mexico Magazine—monthly (one year) 15.00 - - - [Illustration: New Mexico^magazine - Bataan Memorial Building - Santa Fe, NM 87503] - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of the Project Gutenberg EBook of New Mexico Magazine's A Taste of New -Mexico Kitchens, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK TASTE OF NEW MEXICO'S KITCHENS *** - -***** This file should be named 63283-0.txt or 63283-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/3/2/8/63283/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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