Sun, Dec. 15

Second cookbook now offered at new Sedona Ranger Station

The sell-out of more than 2000 copies of its first cookbook, Red Rock Country Cooks, convinced the Arizona Natural History Association, Friends of the Forest and the U.S Forest Service to publish another collection. Red Rock Country Second Helping has 200 new and tasty recipes, including three submitted by District Ranger Heather Provencio.

Each section of the cookbook is once again set off by wonderful personal photographs of our scenic area. Vickie Rice (USFS) and Noreen Lisowski (ANHA) spearheaded the cookbook committee whose members were Emma Peschke (ANHA), Ginny Riner (USFS), and FOF members, Sonya Landholm, Sally Gardner, Eddie Gibson, Diane Greahouse and Janet Walters. Proceeds from the sale of this cookbook will be used to help fund additional interpretive programs and displays at the Visitor Contact Center.


½ C. cream cheese

1T. lime juice

2 tsp. minced garlic

12 oz. fresh jalapeno chilies

1/3 C. minced green onions

2 large egg white

3 T. shredded cheddar cheese

1 C. cornflake crumbs

Preheat oven to 350 degrees. In a bowl, with a fork, blend cream cheese, garlic, green onions, cheddar cheese and lime juice. Wearing rubber gloves, cut chilies in half lengthwise.

With a knife, cut seed lump from stem inside each chili and discard, leaving stem end in place (to form a cup.) Pull out and discard veins.

Fill chili halves equally with cheese mixture, spreading surface smooth.

In a small bowl, whisk egg whites until slightly frothy. Put cornflake crumbs in another small bowl.

Dip filled chili halves, one at a time, in egg whites, then roll in crumbs.

Set chilies apart and evenly space on a 12 x 15-inch baking sheet.

Bake until crumbs are slightly darker brown and crisp, about 20 minutes.

Serve hot or warm.

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