"SANTA FE PORK POT PIE"

1 - lb. boneless pork loin, cut into 1 - inch cubes

4 cloves of garlic, minced

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon dried oregano, crushed

1/2 teaspoon dries thyme, crushed

1/2 teaspoon celery salt

2 tablespoons oil

1/2 cup onion, diced

1 - 1/3 cups chicken broth

3 medium potatoes, peeled and cut into 1/2 - inch cubes ( about 3 cups )

1 stalk celery, sliced

1/3 cup tomato pasta

1 - 4 oz. can of diced green chile peppers, drained

1/4 cup snipped fresh cilantro

1 package ( 6 ) refrigerated biscuits

Preheat oven to 425 F.

In a medium mixing bowl combine garlic, chile powder, cumin, coriander, oregano, thyme and celery salt. Add pork cubes; toss to coat. In a large skillet cook pork and onions. Cook pork until no pink remains. Drain off fat. Add chicken broth, potatoes, celery and tomato pasta, bring to a boil. Boil for 8 minutes. Stir in chile and cilantro.

Transfer hot mixture to a 2 quart casserole. Top with biscuits. Bake uncovered for 15 minutes or until biscuits are golden brown.

If desired serve with shredded cheese and sour cream.

Makes: 6 servings

BUTTER BISCUITS, like Grandma made

I decided that Biscuits should be my first recipe to share with you, since they are one of the first things I remember making with my Grandmother. This recipe also win a Blue Ribbon at the New Mexico State Fair.

BUTTER BISCUITS

Preheat oven to 450F. Mix together into a large bowl

2 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

Cut into dry ingredients, using a pastry blender or a fork

6 tablespoons cold butter, cut into 6 pieces

Knead in milk a little at a time just until dough cleans sides of bowl.

2/3 cup milk

Knead lightly on a floured surface. Roll out to 1/2-inch thickness. Cut with a cookie cutter or just use a knife into squares like my grandmother did. Place on an ungreased baking sheet. Bake at 450F for 10 to 12 minutes. Serve warm with butter and your favorite preserves.