Jimmy Carter's Peanut Brittle
3 C. granulated sugar
1 1/2 C. water
1 C. light corn syrup
3 C. raw, unblanched peanuts
1 tsp. baking soda
1/4 C. butter
1 tsp. vanilla extract
Recipe
In a 3-quart saucepan, stir together sugar, water and corn syrup. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until mixture reaches 232ºF on a candy thermometer, or until it spins a two-inch thread when the spoon is raised.
Stir in peanuts. Continue boiling, stirring occasionally, until mixture reaches 300ºF or until a small amount of mixture separates into threads which are hard and brittle when dropped into very cold water. Remove from heat; stir in baking soda, butter and vanilla extract. Quickly pour into two greased jellyroll pans. As mixture begins to harden, pull until thin.
Bush Family Zuni Stew
1 1/2 cups pinto beans (soaked overnight and drained)
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons corn or vegetable oil
2 yellow onions, chopped into 1/4-inch pieces
2 garlic cloves, finely chopped
2 tablespoons red chile powder (or more if you'd like)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound fresh tomatoes, peeled, deseeded and chopped
2 dried ancho chile peppers, deveined, seeded and cut into narrow strips
1 pound yellow or zucchini squash, cut into 1-inch pieces
4 ears corn (cut the kernels off)
8 ounces fresh green beans. cut into about 1-inch pieces
4 ounces Monterey jack or Muenster cheese, grated
1/2 bunch cilantro, roughly chopped - reserve a few whole leaves for garnish
Recipe
Place beans, bay leaf and oregano in a saucepan; cover with plenty of water and cook over medium heat for 1 1/2 to 2 hours.
Remove from heat when beans are soft, but not mushy. Add salt. Drain beans, but save the broth.
Heat oil in a large skillet; sauté onions over high heat for 1 to 2 minutes. Lower the heat, then add garlic, spices, and stir.
Add a little bean broth so the chile powder doesn't scorch. Cook until onions begin to soften, about 4 minutes.
Add tomatoes and cook for another 5 minutes. Stir in chiles and remaining vegetables, along with the cooked beans and enough of the broth to make a moist, thick stew.
Cook at a high simmer until vegetables are done, about 20 minutes.
Stir in cheese and chopped cilantro, and garnish with whole leaves of cilantro. Serve with cornbread or tortillas.