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Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

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Ranchera Sauce Recipe

	Category	Mexican Recipes
	Views	57
	Ratings	0

Ingredients And Procedures

1 tb Lard; or salad oil

1 Cl Garlic; pureed

1 qt Water

Ranchera roux 1 c Tomato paste

3 tb Lard; or salad oil

2 3/4 tb Chicken base

3 tb Flour; all purpose

1/4 tb Salt

1 tb Garlic powder

1 tb Cumin

1/2 Brown onion

1 pn Marjoram; ground

1 Bell pepper chopped

1 pn Basil

2 Celery chopped

1 pn Bay leaf; ground

1. HEAT THE LARD IN A STOCK POT, ADD THE GARLIC AND SAUTE OVER MEDIUM HEAT

UNTIL LIGHT BROWN (ABOUT 5 MIN.). ADD THE WATER. 2. ADD THE TOMATO PASTE, CHICKEN BASE, SALT AND SPICES, STIRRING UNTIL THE TOMATO PASTE IS COMPLETELY DISSOLVED. BRING TO A BOIL AND SIMMER ON LOW ABOUT 20 MIN. RANCHERA ROUX: WHEN THE SAUCE HAS ALMOST FINISHED SIMMERING, MELT THE LARD IN A SAUCEPAN AND ADD THE FLOUR, STIRRING CONSTANTLY OVER MED. HEAT UNTIL THE MIXTURE IS LIGHT BROWN (ABOUT 5 MIN.) WHEN THE SAUCE HAS FINISHED SIMMERING, SLOWLY ADD THE ROUX TO THE SAUCE, WHIPPING CONSTANTLY TO DISSOLVE THE ROUX INTO THE SAUCE WITHOUT LUMPING. aDD THE VEGETABLES AND RETURN THE SAUCE TO A BOIL. SIMMER 20 MIN. OVER LOW HEAT. GOOD ON THE RICE AND OTHER MEXICAN DISHES.

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<h1>Ranchera Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Lard; or salad oil <P>1 Cl Garlic; pureed <P>1 qt Water <P>Ranchera roux 1 c Tomato paste <P>3 tb Lard; or salad oil <P>2 3/4 tb Chicken base <P>3 tb Flour; all purpose <P>1/4 tb Salt <P>1 tb Garlic powder <P>1 tb Cumin <P>1/2 Brown onion <P>1 pn Marjoram; ground <P>1 Bell pepper chopped <P>1 pn Basil <P>2 Celery chopped <P>1 pn Bay leaf; ground <P>1. HEAT THE LARD IN A STOCK POT, ADD THE GARLIC AND SAUTE OVER MEDIUM HEAT <P>UNTIL LIGHT BROWN (ABOUT 5 MIN.). ADD THE WATER. 2. ADD THE TOMATO PASTE, CHICKEN BASE, SALT AND SPICES, STIRRING UNTIL THE TOMATO PASTE IS COMPLETELY DISSOLVED. BRING TO A BOIL AND SIMMER ON LOW ABOUT 20 MIN. RANCHERA ROUX: WHEN THE SAUCE HAS ALMOST FINISHED SIMMERING, MELT THE LARD IN A SAUCEPAN AND ADD THE FLOUR, STIRRING CONSTANTLY OVER MED. HEAT UNTIL THE MIXTURE IS LIGHT BROWN (ABOUT 5 MIN.) WHEN THE SAUCE HAS FINISHED SIMMERING, SLOWLY ADD THE ROUX TO THE SAUCE, WHIPPING CONSTANTLY TO DISSOLVE THE ROUX INTO THE SAUCE WITHOUT LUMPING. aDD THE VEGETABLES AND RETURN THE SAUCE TO A BOIL. SIMMER 20 MIN. OVER LOW HEAT. GOOD ON THE RICE AND OTHER MEXICAN DISHES. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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