ASmith1946 wrote:
>
> Hi Arri and TMO:
>
> Two minutes after I hit the send button on my original message, I ran across
> two more early chili con quesso recipes:
>
> Chili Con Queso
> Three cans green chili or ten fresh chilies parched and peeled and chopped
> fine. One large onion also chopped. One-half pint of thin cream or rich milk.
> Three-fourths pound cheese cut in small pieces. Put butter the size of an egg
> in the skillet, add chili and onion and salt to taste. Pour in milk. Simmer for
> about one hour and just before serving stir in the grated cheese. /25/
>
> Chili Con Queso
> Have green chili mashed and cheese grated and one small onion cut up. Heat one
> tablespoon crisco in frying pan, add one teaspoon flour, then chili, cheese and
> onion and a little cream. Delicious served with lamb or any meat. /26/
> Salsa de Barbacoa /26/
>
> Source: St. Vincent's Guild, "How to Prepare and Serve€“ Mexican Food. Silver
> City, New Mexico: St. Vincent's Guild, nd
>
> Unfortunately, there is no date on the cookbooklet, but there is advertising
> and the telephone numbers range from "6" to "011." Subsequent editions were
> published in the 1940s. Anyone help on the date for this?
>
> Andy Smith

Hello Andy and Olivers

Given that Silver City still isn't a very large place (about 10,000) and
is mostly rural, the telephone numbers might not be much help LOL!

Crisco was introduced by P&G in 1911. Wouldn't imagine it reached New
Mexico that same year, but I suppose it could have. So your window is
between 1911 and the 1940s, not that that helps a great deal.

Don't know when chiles were first available canned in NM either, but
that would be another clue.

Again, I'm guessing the Crisco recipe is Anglo. Even today Hispanic
cooks in NM would tend to prefer lard.


>
> T>
> >Got an older recipe from: 'The Genuine New Mexico Tasty Recipes' by
> >Cleofas M Jaramillo.
> >This is a 1981 reprint of the original pamphlet, which was published in
> >1942.
> >
> >'Green Chile with Cheese
> >
> >Stew in milk to moisten, as many peeled, chopped green chiles as you
> >wish to serve. Add yellow cheese cut up in small pieces and salt to
> >taste. Simmer a few minutes to melt cheese; serve.'
> >
> >A later recipe from: 'Historic Cookery by Fabiola C Gilbert, published
> >in 1970
> >
> >'Chile Verde con Quest
> >
> >Dried green chile is best, but canned chile may also be used--one cup
> >canned green chile or its equivalent of the dry product after it has
> >been soaked.
> >
> >3 T(bs) fat
> >3 T chopped onion
> >1 clove chopped garlic
> >1 c canned green chile
> >1 c thinly sliced cheese
> >1 t(sp) salt
> >
> >Fry onion and garlic in fat. Add coarsely chopped green chile and sliced
> >cheese. Add salt. Cook over slow fire until cheese is melted.'
> >
> >Maybe the Anglos use(d) Velveeta while the New Mexicans use(d) real
> >cheese?
> >
> >
> >
> >
> >
> >