Subject: solar recipes John,=20 There are some wonderful solar cook books available through Solar Cookers International, http:/www.accessone.com/~sbcn/index.htm Also, we at Solar Energy International http:/solstice.crest.org/renewables/sei) are in the process of drawing up plans for a large oven, institutional size, which we have built for cooki= e, bread and pizza making and which could be adapted to have a little more depth to accomodate larger pots. If you're interested, contact Ed at SEI= . =20 In the meantime here are some of my favorite recipes which I hope you all can enjoy. If you can read Spanish, I'll also send you two more, which a= re my all-time favorites because they're never-fail scrumptious delights. L= et me know if you want them. CHEESE-CHILE BAKE (from the gustatory palate of Laurie Loeb) 1 can (26 oz.) whole green chiles, NOT hot! 1 lb. Monterey Jack cheese, shredded 1/2 lb. sharp cheddar cheese, shredded 5 eggs 1/4 cup flour 1 1/4 cups milk 1/4 - 1/2 t. tamari, shoyu or Japanese style soy sauce Several cloves garlic, crushed Black pepper & Tabasco to taste Lay single layer of chiles in greased shallow baking dish. Spread 1/3 of cheese over chiles, lay another layer of chiles and cheese, repeat once more. Beat eggs, add milk, flour, garlic, soy sauce, Tabasco and black pepper, and pour over entire chile-cheese mix. Bake at 350 for 45 minut= es. Yum, yum! *********************************************************************** GARLIC SOUP 4 cups chicken broth 12 cloves garlic, peeled =BD cup white wine 2 onions, peeled and quartered 1 rib celery, quartered 1/4 cup dry sherry (optional) water (optional) 1. Combine all the ingredients except the water and sherry in a saucepan, cover and simmer for three hours. =20 2. Puree soup in blender, return to pan, add sherry and serve. Nice accompanied by toasted croutons or wild mushrooms suateed in broth, sherr= y or olive oil.=20 ************************************************************************* And another from Jim Atwood, Tuscon, AZ: TURKEY ENCHILADAS=20 fresh cilantro (diced) fresh oregano (diced) fresh garlic leftover turkey (diced) frozen corn canned sliced olives canned whole green chilies -- diced to remove the seeds All of these ingredients were mixed together and sautee to blend the flav= ors=20 together. Then we lined the bottom of a pot with little pieces of corn tortillas. Next, we added a layer of the sautee mix, and then poured some taco sauce= =20 and enchilida sauce over the top. We repeated both steps again -- then topped with cheddar cheese. We placed in the solar cooker for about three hours. The amibent air=20 temperature was about 62 degrees F during the cooking process. I used a=20 Burn's Solar Oven. It was preheated to 300 degrees F. The average cooki= ng=20 temperautre was about 250 degrees F. Buen provecho! Laurie Loeb =09 lloeb@igc.apc.org "You must be the change you wish to see in the world." (Gandhi) "Peace is not won by those who fiercely guard their differences but by th= ose who with open minds and hearts seek out connections." (Katherine Paterson= )