INGREDIENTS

INSTRUCTIONS

RABBIT:  Rabbits are raised commercially.  As with many uncommon
meats, it is said of rabbit, that it "tastes like chicken."  It
doesn't; it tastes like rabbit.  Large rabbits aren't as tender as  the
little ones; it is well to marinate or stew older ones, or make  rabbit
sausage.  See GAME.  RED PEPPER:  See Ground Red Pepper.  RED PEPPER
SAUCE:  This commercially bottled condiment is made from  vinegar,
spices and hot chilies.  It adds heat but little in the way  of flavor.
RICE:  Mexican cooking calls for long grain or medium-grain white
rice. The occasional southwestern dish uses wild rice, which really
isn't rice. It is the fruit of an aquatic grass once harvested only  by
Native Americans who lived by the Great Lakes.  SQUASH BLOSSOMS:
Contrary to poplar belief, the blossoms used in  southwest cooking are
those of winter squashes such as pumpkin, not  zucchini. They are a
perishable item and are best used the day they  are bought.  TAMARIND:
This is an intensely pungent, tart pod about four inches  long.
Tamarind is usually bought packaged in a tightly compressed,  sticky
plastic-wrapped lump.  The flesh is riddled with fibers and  seeds--not
what you want in your food--and must be soaked before  using. Separate
the tamarind pods, pulling away and discarding as  much of the pod as
you reasonably can.  Cover with water and let the  pulp soak for at
least an hour (overnight, if time permits).  Then  squeeze the pulp
well to extract the juice or rub as much pulp as you  can through a
fine mesh sieve.  TEQUILA:  A pale, sharp-tasting liquor distilled from
the agave plant,  which thrives in an arid, hot climate.  The stem of
the agave, known  also as the "century plant," is used in making both
PULQUE and  tequila.  TOMATILLO:  These fat little vegetables are the
size of robust cherry  tomatoes.  They grow in papery husks reminiscent
of Japanese lanterns  and taste best when they are a brilliant green in
color.  By the time  they begin to turn yellow, they have lost some of
their acid  freshness. This happens when they are lightly cooked too,
but then,  although they relinquish their vibrant color, the develop a
gentler  flavor and become more luscious.  Uncooked, chopped tomatillos
are  the basis for chunky green salsas.  Select tomatillos with their
husks still drawn tightly around them.  Husk and rinse off the sticky
residue before using them.  TOMATO:  Roasting tomatoes gives them a
faintly mysterious flavor.  It  works best with truly ripe red
tomatoes.  TO ROAST TOMATOES:  To roast and peel tomatoes, set the oven
control  to broil.  Arrange cored tomatoes with their top surfaces
about 5  inches from the heat.  Broil, turning occasionally, until the
skin is  blistered and evenly browned, about 5 to 8 minutes.  The skins
will  be easy to remove. If the tomatoes are roasted on aluminum foil,
the  cleanup will be easy and you'll be able to save any juice they
give  off as they roast.  TORTILLA:  Tortillas are round, flat
unleavened breads made from  ground wheat or corn.  They are the basis
of Mexican cookery.  Tortillas are rolled, folded, used as dippers,
fried crisp and  munched fresh.  Corn tortillas are cut into wedges and
fried for  chips.  For the best chips, fry tortillas that are at least
one day  old.  Flour tortillas, softer than those made from corn, are
more  popular in northern Mexico where corn does not flourish; wheat
was  brought there by the Spanish. Commercially made tortillas of both
kinds are best stored in the freezer until needed.  To soften
tortillas, warm them on a hot ungreased skillet or griddle  for about
30 seconds to 1 minute.  They can be warmed in a 250 degree  oven for
15 minutes.  Or, wrap several in  dampened microwaveable  paper
toweling or microwave plastic wrap and microwave on high (100%  Power)
for 15 to 20 seconds.  TRIPE:  Usually what is meant by tripe is the
line of pig and sheep  stomachs.  Tripe is the identifying ingredient
of traditional MEMUDO,  a hearty soup.  Tripe needs to be thoroughly
rinsed often, in three  or four changes of cold water, before it can be
used.  VENISON:  Venison is deer meat.  Because it is lean, venison
needs  moist heat to keep it tender.  See GAME.  WALNUTS:  The flavor
of this nut is delicious with corn.  See NUTS for  toasting and
grinding.  WILD RICE:  See RICE. From Betty Crocker's "Southwest
Cooking". File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest1.zip

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