BOWL OF THE WIFE OF KIT CARSON This a superb "dry soup" from the Camino Real,' writes Sam Arnold in 'Fryingpans West' (Arnold and Co., Denver, $11.95, paper). 'Its proper name is "caldo Tlalpeno," but Kit Carson's granddaughter, Leona Wood, says she remembers eating it as a youngster.' 1/4 cup cooked chicken or turkey meat in bite-sized pieces 1/4 cup cooked rice 1 cup chicken broth 1/4 cup cooked garbanzos Pinch of leaf oregano 1/4 chopped chipotle pepper (see note) 1/4 avocado, sliced 1/4 cup cubed Monterey Jack or

Muenster cheese

Heat broth to boiling and add chicken, garbanzos, chipotle pepper, rice, and oregano. Serve in large individual bowl, and add cheese pieces and avocado when serving. Serves one. (Note: Canned chipotle peppers, a smoked variety, may be available at Mexican groceries.) GREEN CHILE STEAK BOWL 'This makes a good lunch for one,' writes Mr. Arnold in 'Fryingpans West.' 3 to 4 oz. steak meat 1 1/2 tablespoons butter 1 tablespoon flour 1 cup beef stock or water 1/2 fine-chopped clove garlic Leaf oregano 1/2 cup green chile strips Salt to taste Take steak meat, cut into bite-sized pieces, and saute it briefly in butter. Push meat to side and add flour to melted butter and mix well to make a roux. Add garlic and oregano. When hot and bubbly, pour beef stock or water over it and stir to make a moderately thick gravy. Add green chile strips cut into pieces. Cook fast for one minute and serve. Serves one. SAM'S SEASONING Chef-restaurateur Sam P. Arnold of The Fort in Denver developed this mix for use on buffalo and other meats. 1 part garlic salt 1 part red cayenne pepper 1 part ground black pepper 1 part lemon crystals (citric acid crystals, sometimes called 'sour salt' and sold in Jewish delicatessens)

You've read  of  free articles. Subscribe to continue.