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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

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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)

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