European Stars and Stripes (Newspaper) - February 11, 1969, Darmstadt, Hesse                                Oge 16 the stars and stripes tuesday february 11, 1969 from the for a rancher s wife in new Mexico serving a dinner has its own special problems. There s no supermarket just around the Corner to run to for last minute shopping. There s no telling just when husband or guests Are going to turn up that horseback ride May last longer than supposed. The meal itself has to be Hearty someone who s been branding cattle half a Day in t going to be satisfied with Finger Sand wich Sand yet it has to be tasty. The women of the West Aren t intimidated by All this though. Most ranchers wives Are Superb chefs who use the vegetables available in their gardens who preserve and can for the Winter months and always keep a Freezer Well stocked with meat. Most of their dishes Are designed to keep Well if an emergency arises dinner can be postponed for an hour or so no harm done. Best of All the recipes they favor Are not Only filling but fit for a gourmet. A blend of cookery handed Down by indians mexicans and Early anglos the descendants of Pioneer the food makes use of a full Range of spices. Oakley Stew in Pinch Marjoram i cup flour 2 or 3 Bouillon cubes12 Small onions butter is la. Mushrooms ind of 1 Lemon Salt and Pepper Annie 3 ibs. Venison Cut Small pieces 2 cups red wine cup vinegar 1 Large onion sliced chopped Parsley Inch of thyme 1 Bay Leaf Peppercorns mix All ingredients Down to but not including the flour. Cover the meat with this mixture and let stand overnight. Dry the meat dredge i flour and Brown Well. Strain the marinade and add to the pan. Mix the Bouillon cubes wit enough hot water to cover the meat completely. Stir until it boils then simmer 11a to 2 hours until tender. After % hour add the onions which have been sauteed in butter an when the Stew is nearly done add the Mush rooms which have also been sauteed in a Little butter. At the very end of the cooking add the grated Lemon Rind. Cow Pony Rabbit 2 pinches nutmeg2 pinches cinnamon 1 Pinch thymei1/ cups red wine mushrooms 1 Rabbit/4 la. Salt pork or 4 or 5 slices Bacon Cut in Smalt pieces1 Large onion sliced 3 Tbs. Flour Cut the Rabbit into joints. Brown the Salt pork Erbacon in a Large frying pan. Remove the crack Lings and save. Brown the Rabbit in the pork fat until very Brown. Remove the Rabbit and Brown the onion. Sprinkle Over this the flour and let it Brown. Add Nutmeg cinnamon and thyme Ina targe Kettle put the Rabbit and crackling. Add enough red wine to the onions in your frying Panto Wash the pan Well and Transfer ail to the Kettle. Add the rest of the wine with the Mush rooms. Cook for 1h hours on top of the stove Over very Low heat. It can Cook much longer without being spoiled. Serve with bread triangles Fried in butter. This recipe is Fine for dinner when the hostess does not know exactly when the guests will arrive. Chicken new Mexico style 1 Large Chicken Cut i pieces 2 onions chopped3 cloves garlic chopped very Fine 2 Bay leaves 2 pinches oregano or tarragon Salt 1 pod Green or red chill 1 pint Black olives1 pint Sherry wine place Chicken in enough cold water to Coyer and bring to a boil. Add the onions garlic Bay leaves and oregano or tarragon. When tender add Salt. Add water if needed there should Beabout 1 quart liquid including the pint of Sherry when done. One hour before serving add the Chili olives and Sherry. Serve with new Mexico Rice. New Mexico Rice i tag. Lard1 chopped onion 2 cloves garlic chopped Fin cup Rice 1 cup sieved tomatoes1 cup Chili pulp or Chili powder to taste Salt oregano heat the lard very hot and add the onion and garlic. When slightly browned add the Rice an when it begins to puff up add the tomatoes and Chili pulp with hot water to cover. When therice is soft add Salt and oregano to taste. Cook very slowly until the Rice dries out stirring occasionally. This is Best made with Chili pulp you can make it with Chili powder. Melet Albuquerque 1 or 2 tomatoes pepper1 Green Popper Salt chopped 9 eggs per person1 onion chopped butter butter prepare the filling for this Melet by simmering the tomatoes Green Pepper and onion in a Little butter until soft. When nearly done beat the eggs in a bowl with Salt and Pepper until Frothy. Heat butter in a deep Iron frying pan j/4 la