Muscadine Pie

1/2 gallon ripe muscadines
Juice from 1/2 lemon
1/4 cup flour
2 1/2 cups sugar
Dots of butter

Mash muscadines.  Separate hulls from pulp.  Strain so as to get juices, leaving pulp and seed.  Cook hulls in juice until tender, adding a little water if needed.  let cool, then add lemon juice, flour, and sugar.  put this mixture in a 9-inch unbaked pie shell and dot with butter.  place lattice crust across top.  Bake in a 400 degree over for approximately 10 minutes, then reduce heat to 375 and bake another 30 minutes.  Serve with whipped cream, if desired.

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Muscadine Jelly

Makes 8-10 pints
4 quarts ripe Muscadine grapes
2 2/3 cups sugar
2 pkg. of pectin

Take off the stems and wash Muscadines in a large pot. Rinse several times. Then mash the Muscadines and fill pot with water just about 2 inches covering over them.
Simmer for 25 minutes. Pour the juice into another pot through a colander to catch the seeds and skins. Strain through cheesecloth back into the original pot. Heat to boiling. Boil juice for 5 minutes and then add the sugar.
Turn down heat to a simmer and cook until it reaches 220 degrees F on a candy thermometer. "This took me around 30 minutes. The directions on the pectin will tell you how to test it.
Skim off the foam. I had my jelly jars already washed and sterilized in another pot filled with hot water. You should sterilize jelly containers in boiling water for 10 minutes before using them. Then keep the containers hot in hot water until you use them. This will keep them from breaking when you fill them with hot jelly. In another small pot there was the lids and seals in hot water. Pour the juice into the jars with a funnel. Put the seals and then the lids on. I wiped the edges of the jar tops with a damp, hot paper towel.
Process your jelly for 15 minutes in boiling water. Allow 2 to 4 inches of water above jar tops for brisk boiling - just enough for the water to cover the tops of jars and have space to boil freely. Then carefully remove the jars and place them on a towel out of a draft.

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Green Chile Cheeseburgers

• 1 1/2 pound ground beef sirloin
• Salt and freshly ground pepper
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 teaspoon New Mexico chili powder
• 5-6 fresh-roasted Hatch Chiles 
• 1 fresh poblano chile
• 1/4 cup minced onion
• 1/2 cup chopped, cilantro
• 2 garlic clove, minced
• 4 thick slices cheddar or American cheese
• 4 hamburger buns  

1. In a large bowl gently but thoroughly combine the ground beef, salt, pepper, cumin, paprika, minced onion, cilantro and chili powder. Gently form the meat into four 6 ounce patties, about 1/2-inch thick, and place on a plate. Refrigerate the burgers, covered until needed.
2. Trim off stems of roasted Hatch Chiles, slice in half and discard seeds and ribs. Chop the chiles to your preference, Some like the chiles in long strips others prefer them in smaller pieces.  
3. Preheat grill. 
4. Cook the burgers to desired degree of doneness. Top each burger with chopped chiles and a slice of cheese and cover, cooking until cheese melts over green chiles. Transfer each burger to a bun and top with your choice of dressings (lettuce, onion, ketchup, etc...) Serve immediately

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Pork Chili Verde

• 4 - 5 lbs pounds pork loin, cut into 2-inch cubes
• 1 teaspoon salt (or to taste)
• 1/2 to 1 teaspoon freshly ground black pepper
• 1/4 to 1/3 cup flour
• 1/4 cup canola oil
• 3 onions, chopped (Texas sweet onions ok)
• 2 green bell peppers roughly chopped
• 4 Hatch chilies (roasted and skinned) (must be Hatch)
• 3 jalapenos, seeded and chopped
• 3 garlic cloves chopped
• 1 1/2 to 2 lbs pounds tomatillos, just peel off the husk and then quarter and put in blender process so still chunky
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 Tbsp coriander, ground stuff okay
• 2 bay leaves
• 1 bunch cilantro, chopped
• 4 cups chicken stock
• 2 avocados
• 1 pint Mexican crema (or sour cream if you must)

1. Add salt and pepper to flour, about 1/4 to 1/3 cup or so. Put the pork into the flour and coat lightly.
2. Heat oil, and brown the pork on all sides. Remove from pan and put into a Dutch oven.
3. Drain the oil from the frying pan and add the onions and peppers, cooking until onions are translucent, 5 mins or so.
4. Add the hatch chilies and garlic and cook 2-3 mins. Pur this mixture into the Dutch oven, add the spices, cilantro and chicken stock. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally for 2 hrs or so, until the pork is tender.
5. Serve over rice and top with avocado slices and crema.
6. Yield: 6 to 8 servings

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Green Chile Guacamole

2 - 8 oz. blocks cream cheese
1 large garlic pod
handful of cilantro leaves
1 or more pounds hatch chiles- roasted.
2 table spoons or more to taste fajita seasoning.

Take most of char off chile peppers , remove seeds and stem. put all ingredients in a food processor and process until it looks, or resembles guacamole( couple minutes).

Serve with your best chips or crackers.  No one can stop eating this stuff!! make lots!!

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Green Chile Casserole

• 1 1/2 cup fresh roasted Hatch chiles chopped
• 2 lbs. Hamburger meat, browned and drained
• 1 Can Red Enchilada Sauce
• 1 Can Mushroom Soup
• 1 Can Milk
• 1 Med. Onion, Chopped
• 1 Clove Garlic, Chopped
• 1 Pkg. Corn Tortillas
• 1 Large Moon of Cheddar Cheese, Grated
  
  

1.  BROWN & DRAIN MEAT, ADD ONION , GARLIC, SOUP, SAUCE, & MILK. MIX AND HEAT TILL BUBBLE STAGE IN 3QT. CASSEROLE DISH 2.  LAYER CORN TORTILLAS, MEAT SAUCE MIX AND CHEESE, REPEAT LAYERS TOP WITH
REST OF CHEESE, HEAT IN OVEN ON 350* FOR 30 MINUTES .

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Hatch Chile Fried Chicken

1 8oz. carton dairy sour cream
1/4 tsp. black pepper
1 2 1/2- to 3lb. cut up broiler-fryer chicken, skinned if desired
1/4 cup milk
3/4 cup all-purpose flour
1/2 diced green chile peppers, seeded
cooking oil
2 Tbsp. snipped fresh cilantro
Bottled hot pepper sauce
2 Tbsp. lime juice
Lime wedges (optional)
1 clove garlic, minced
3/4 tsp. ground cumin 1/2 tsp. salt


1. In a bowl combined sour cream, milk, chile peppers, cilantro, lime juice, garlic, cumin, salt and black pepper. Place chicken pieces in a bag and set in a shallow dish. Pour sour cream mixture over chicken; seal bag. Refrigerate overnight; turn bag
occasionally.
2.Place flour in a shallow dish. Remove chicken from sour cream mixture. Discard remaining sour cream mixture. Add chicken pieces to flour mixture, a few at a time, turning to coat.
3. Add oil to a 12 inch heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium high until hot. Reduce heat. Carefully add chicken to the skillet. cook, uncovered, over med. heat for about 40 minutes.  Turn occasionally to brown evenly. Can be served with hot pepper sauce and lime wedges. 4-6servings
(recipe taken from Better Homes and Garden)

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Green Chili Stew

2 pounds chuck roast
1 1/2 T. cooking oil
4 medium potatoes, diced
12 large Anaheims or Poblanos, roasted, peeled and cut into pieces
1 t. garlic salt
1 t. salt
6-7 cups water

Cut the meat into 1/2 inch cubes and brown in oil in deep pan.  Add potatoes and onions and brown further. Drain off excess fat.  Add peppers, garlic salt, salt and water, bring to a boil, and simmer for 30 minutes. Serve with favorite noodles, rice or homemade bread. Serves 6

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Chili Con Queso

1 pound hot or mild pork sausage
1/2 onion, chopped
2 pounds Velveeta Cheese
1 12-ounce can tomatoes & green chiles
7 ounces green chiles, chopped

Saute the sausage and onion together in a skillet until done;
drain away excess grease. Melt the Velveeta slowly over low heat and add tomatoes and chiles. Serve hot. Serve with tortilla chips.  Serves 20

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BBT (Bacon Basil & Tomato) Sandwich

• 1 piece ciabatta bread, split lengthwise (about 3 1/2 by 5 in.)
• Mayonnaise
• 4 to 6 large fresh basil leaves
• 4 to 6 slices firm-ripe Tennessee Tomatoes
• Salt
• Fresh-ground pepper
• 2 slices crisp-cooked bacon

* For a different twist - try feta cheese instead of Mayo!

Toast ciabatta bread lightly. Spread cut sides generously with mayonnaise. Cover bottom half with 4 to 6 large fresh basil leaves and a thick layer of 4 to 6 slices firm-ripe Sunset's Red Horizon or similar large tomatoes. Sprinkle with salt and fresh-ground pepper to taste. Top with 2 slices crisp-cooked bacon. Cap with top half of ciabatta (or top half of roll).

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Raspberry Pluot Pinwheel Tart

Crust:

• 1 1/4 cups all purpose flour
• 1/4 cup whole wheat flour
• 2 1/2 teaspoons sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled, cut into 1/2-inch pieces
• 1/4 cup (or more) ice water

Meringue:

• 1 large egg white, room temperature
• 1/4 cup plus 2 tablespoons sugar
• 1/4 cup almond flour or ground almonds
• 1 & 3/4 pounds Pluots (about 5 large or 12 small, preferably Raspberry variety but any will do!)
• 1 tablespoon butter, melted

For crust:
Whisk flours, sugar, and salt in large bowl. Add butter. Using fingertips, rub in butter until coarse meal forms. Add 1/4 cup ice water, stirring until clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour. 

DO AHEAD: Can be made 1 day ahead. Keep chilled. Let rest 15 minutes at room temperature before rolling out.

Preheat oven to 425°F. Place sheet of parchment on work surface; sprinkle with flour. Roll out crust on parchment to 13-inch round. Using pot lid as guide, trim dough to 12-inch round. Slide crust on parchment onto rimless baking sheet. Chill dough.

For meringue:
Using electric mixer, beat egg white in medium bowl until foamy. With machine running, gradually add 1/4 cup sugar, beating until firm peaks form. Fold in almond meal. Set 1 Pluot, stem side up, on work surface. Working parallel to pit, cut 1/8-inch-thick rounds off both sides of Pluot. Repeat with remaining Pluots.

Spread meringue over crust. Arrange Pluot slices, slightly overlapping, in spiral pattern atop meringue, beginning at outer edge and working toward center, turning any end pieces cut side up. Finish with 1 Pluot slice in center. Brush melted butter over Pluots; sprinkle tart with 2 tablespoons sugar. Bake tart 15 minutes. Reduce heat to 400°F and bake tart until edges are brown, about 20 minutes. Cool tart slightly on pan. Loosen with spatula. Serve warm or at room temperature.

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