CHILE RELLENOS, OLD WORLD AZTEC STEW & OLD WORLD SALSA

CHILE RELLENOS

6 large chiles, roasted, peeled and sliced lengthwise.  Remove seeds and membranes and stuff with Jack, Muenster or asadero cheese.
3 egg whites
2/3 cup milk
1/3 cup white flour
1/3 cup whole wheat flour
1/2 tsp. salt
vegetable oil

Put all but the egg whites in a blender and mix. Place in medium size bowl. Beat egg whites into soft peaks. Fold gently into flour mixture.  Pour oil (at least 1/2 to 3/4 inch deep) into a large skillet. Coat each stuffed chile pod with the batter and sizzle in hot oil until golden brown.  Keep each relleno warm on a heat proof platter in a warm oven.  Serve with mole, or red or green chile sauce.

AZTEC STEW (serves 8)

1 small to medium pumpkin (optional - can be cooked one or two days in advance)

Cut pumpkin into pieces.  Place on a cookie sheet and sprinkle with water.  Place in a 400-degree F. oven for 45 minutes.  Peel skin from pumpkin pieces and cut meat into cubes.

Stock (can be made one or two days in advance)

Ingredients don't include quantities.  Add amounts that please your palate.

3 quarts of water
hominy, fresh or canned (if using canned, add juice to water, adjusting water)
dry bay leafs
celery leaves and hearts
onion, peeled and studded with whole cloves
oregano
several cinnamon sticks
whole peppercorns (about 1 dozen)

Boil until stock is reduced.  Strain, reserving stock. Taste stock.  Add salt, if necessary, and "a good portion of good wine," says Nancy.

Stew

In a Dutch oven or other large kettle, add:

2 T olive oil
1 large onion, chopped
16 garlic cloves, minced or pressed
2 quarts of reserved stock
4 carrots, cut into bite size pieces
4 new red potatoes, cut into bite size pieces
2 yellow summer squash, cut into bite size pieces
4 zucchini, cut into bite size pieces
Simmer until tender. 

Then add:
 1 or 2 bell peppers, chopped (red or green or both)
diced pumpkin (optional),
2 or more roasted, peeled green chiles (as hot as you like), chopped
3-4 cups hominy, cooked posole, fresh corn (remove corn from cob), or chicos

Simmer until vegetables are just tender.  Add more stock as needed.  Taste.  Add salt and pepper to taste. If the stew tastes bitter, you've probably added too much wine.  If so, add a little brandy.  Best when served the next day.  Garnish with your choice (I like them all!) of fried corn tortilla strips, grated Jack, Muenster or asadero cheese, shredded lettuce, pumpkin seeds, sour cream or yogurt.

OLD WORLD SALSA

1 10-ounce jar of your favorite salsa
Add according to taste:

chopped roasted and peeled chiles
fresh jalapenos, diced
red and/or green bell peppers, diced
fresh tomatoes, in-season only, chopped
cucumbers, chopped
jicama, chopped
summer squash or zucchini, raw, chopped
red or green onions, chopped (include bulb)
cumin
oregano
cinnamon
ground cloves

Before serving, scatter with fresh cilantro leaves and a dash of lemon juice.
Mix well.  Refrigerate overnight.