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Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Cascabel and Grapefruit Sauce

	Category	Fruit Recipes
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Ingredients And Procedures

24 Dried Cascabel Pepper

-See Note 3 c Water

6 Cloves Garlic

4 c Fresh Grapefruit juice

1 c Fresh Orange juice

3 ts Allspice (Jamaican)

1 ts Salt

: NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so), round and dark brown. This is the "little rattles" pepper that comes from the Veracruz area. This pepper is not elongated, not black, not from South America, and not real hot. Cascabel is also known as the chili bola. : METHOD: Remove stem and seed from chiles. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. SEE HINT. Taste the chile water, and if not bitter, add about 1/2 cup and the chiles to a blender (use plain water if bitter). Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together. : HINT: If a very smooth sauce is required, pass the rehydrated, coarsely chopped, chiles through a food mill, then proceed as above.

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<h1>Cascabel and Grapefruit Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>24 Dried Cascabel Pepper <P>-See Note 3 c Water <P>6 Cloves Garlic <P>4 c Fresh Grapefruit juice <P>1 c Fresh Orange juice <P>3 ts Allspice (Jamaican) <P>1 ts Salt <P>: NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so), round and dark brown. This is the "little rattles" pepper that comes from the Veracruz area. This pepper is not elongated, not black, not from South America, and not real hot. Cascabel is also known as the chili bola. : METHOD: Remove stem and seed from chiles. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. SEE HINT. Taste the chile water, and if not bitter, add about 1/2 cup and the chiles to a blender (use plain water if bitter). Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together. : HINT: If a very smooth sauce is required, pass the rehydrated, coarsely chopped, chiles through a food mill, then proceed as above. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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