10 pounds stew beef
2 gallons water
2 tablespoons salt
5 pounds potatoes
2 cups red chile powder
½ cup blue cornmeal
Cut meat in 1-inch cubes. Cover with water and bring to a boil in a large kettle. Reduce heat to simmer and cook, covered, for about 4 hours. Meanwhile, peel and cube potatoes. Add potatoes and salt and cook for 1½ hours. Measure red chile powder and cornmeal into bowl with enough cold water to make a paste. Stir slowly into stew. Mix in well, to thicken broth. Simmer for a half hour, then keep warm. Theresa Lonewolf figures on serving about 75 people on a feast day, but of course not everyone eats a lot of any one dish. If this were the main dish at a picnic or supper, it might serve 25 to 35 persons.
GREEN CHILE SOUFFLE
This happy marriage of green chile to a souffle was engineered by Edna Turner of Santa Fe.
5 egg whites