Wild Sage Bread

1 envelope dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon granulated sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups all-purpose flour

Combine sugar, sage, salt, baking soda and flour.

Dissolve yeast in 1/4 cup warm water.

Beat egg and cottage cheese together until smooth.
Add melted shortening and yeast.

Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.

Cover dough with cloth and put in warm place until double in bulk (about 1 hour).
Punch dough down, knead for one minute and place in well-greased pan.
Cover and let rise for 40 minutes.

Bake at 350 degrees F for 50 minutes.
Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.

Red Chili Stew

2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
Salt, to taste

Wash chiles, removing stems and seeds.
Place in blender with 1 cup water and blend into paste consistency.
Set aside.

Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking.
Discard remaining fat.

Brown pork lightly.
Add the chili paste and mix well, adding water if mixture is too thick.
Add oregano and garlic.
Cover pan and simmer slowly for one hour.

Popped Corn

1 tablespoon corn oil
1/4 to 1/2 cup corn kernels
1/4 to 1/2 teaspoon salt
2 to 4 tablespoons butter
1/2 to 1 teaspoon pure ground chile

Use a heavy cast-iron skillet with a lid.
Fill the skillet with a single layer of kernels, and heat the oil before you add the corn.
Use the smaller ingredients for a 9-inch skillet, and use the larger ingredients for a 14-inch skillet.

Heat oil in skillet over high heat until a test kernel pops. Shake in the kernels, cover with a lid, and when you hear the kernels begin to pop, turn down heat and shake pan gently back and forth to keep the kernels moving.
When popping sounds cease, the corn is done.

Pour corn into a large bowl and sprinkle with salt.
Melt butter with the chile and pour over the corn.
Mix with your hands.

Makes 2 to 4 cups, depending on size of skillet used.