Seasoned with Sun Cookbook - Junior League of El Paso, Texas

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Description: There's a world of difference in Southwestern cookery; it is distinguished by the spicy tang of traditional dishes and by the informal atmosphere in which they are usually enjoyed. And it is served with a regard for hospitality that is as real now as it was in the old days, when ranch families left their doors unlocked, with a pot of beans simmering on a back burner for any traveler who might happen by. 

Yet Southwestern favorites are as American as apple pie -- more so, even, because such vital ingredients as chiles, tomatoes, corn, and certain beans are native American foods, cultivated by Indians long before the arrival of Europeans. Many of today's most popular Southwestern dishes can be traced to the cook pots of the Pueblo Indians, who have farmed the Rio Grande Valley for centuries. The Spaniards elaborated on these native American dishes when they followed the Rio Grande north during the 17th and 18th centuries, bringing with them Old World recipes and New World ideas picked up from the Mexican Indians. 

When the American cowboys and traders came to the Southwest in great numbers during the 19th century, they introduced their distinctive chuckwagon chow, featuring fresh meat cooked over open mesquite fires. This tradition of trail life is continued in today's casual cook-out and in the more elaborate barbecue, in which whole steers or regional game may be roasted and served with a welcome as big as all outdoors. 

So the recipes collected here represent a rich heritage, indeed. Some have the spice of Indian life, often with a Spanish accent. Others have the flavor of the Old West. But all are American classics. 

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Condition: Cover, interior pages and spiral are overall in very nice condition. Two recipes on page193 show pencil/pen markings.  Covers show very light shelf wear. Page 165's top edge shows a light indentation marking of a paperclip.