MOLE~ PUEBLA STYLE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Mexican Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE SPICES—–
2 c TO 3 cups lard
2 1/2 White onions — halved plus
1 White onion — roasted and
– coarsely chopped
8 Cloves garlic, whole, plus
1 Head garlic — roasted and
– peeled
3 Tomatoes — roasted
10 Tomatillos — roasted
3/4 c Sesame seeds
3/4 c Raw almonds
3/4 c Raw peanuts
3/4 c Raisins
1 c Prunes — pitted
1 1/2 Ripe plains — peeled and
– sliced 1/4-inch thick
1 t Coriander seed
1 t Anise
2 Sticks cinnamon — ea 2“or2-1/2
1 Stale croissant — in pieces
2 Tortillas — charred in pcs
1 1/2 qt Hot chicken broth
2 Slices white onion
— Salt to taste
—–FOR THE CHILES—–
30 Chiles mulatos
16 Chiles anchos
6 Long chiles pasillas
1 Chile chipotle
1 1/2 White onions — sliced
6 Cloves garlic — whole
— Salt to tast
8 oz Mexican chocolate tablets
– 9conatining cinnamon,
– in pieces
1/4 c Sugar
2 qt To 2 1/2 qts hot chicken
– broth
—–FOR THE CHICKEN—–
5 qt Water
6 Chicken thighs
12 Chicken breasts — halved OR
2 Turkeys, 10 lb ea, in pieces
2 lg White onions — halved
1 Head garlic — halved
3 Carrots — peeled
1/2 Rib celery
6 Bay leaves
— Salt to taste
—–FOR THE GARNISH—–
2 c Sesame seeds — toasted

Seeded, deveined, roasted or lightly fried, and
soaked. Reserve some of the soaking water or
water/vinegar mixture.

Prepare the spices: Heat a little lard in a large,
deep saucepan. Fry halved onion until transparent and
lightly browned. Add garlic cloves, and brown.
Remove garlic. Reserve. Add more lard, and fry
sesame seeds, almonds, peanuts, raisins, prunes,
plantains, coriander seed, anise, and cinnamon.
Remove. Drain all fried ingredients on paper towels.
Put fried ingredients, croissant, tortillas, and broth
in a blender or food processor, and blend thoroughly.
It will be necessary to blend in batches.
Heat remaining lard, and brown onion slices. Add
blended ingredients and salt. Simmer over low heat
for 1 hour, stirring occasionally.
Meanwhile, prepare the chiles: Blend chiles
mulatos, anchos, pasillas, and chipotle in a blender
or food processor with onion, garlic, and a little
reserved soaking water. Salt. Strain chile mixture,
and gruadually stir into the simmering spice mixture,
waiting about 10 minutes between each addition.
Continue to heat mole, stirring occasionally. Add
chocolate and sugar. Add salt if necessary.
Simmer mole for 2 to 3 hours. Cover saucepan with
lid or aluminum foil to avoid splattering. The mole
also can be prepared outdoors on a brazier to avoid
splattering or over firewood, which gives the sauce a
rustic flavor. Add broth until the mole is slightly
thick. The mole is ready when it is very thick, with a
thick top layer of fat. Taste, and add more salt if
necessary.
Prepare the chicken: Heat water in a large stock
pot. Add chicken, onions, garlic, carrots, celery,
bay leaves, and salt. Cook over low heat for 30
minutes. Cool chicken in broth. Then add chicken
pieces to the mole sauce, and cook for 30 minutes.
Serve mole, garnished with toasted sesame seeds,
from a clay pot, or serve on individual plates,
sprinkling sesame seeds over the mole-covered chicken.
This dish often is served with red rice, frijoles de
oila, and freshly made tortillas.
This mole recipe will yild more sauce than
necessary for one meal. Use extra sauce to accent
fried or poached eggs or in stuffings for enmoladas,
mole-chicken pie, or chicken crepes with cheese and
cream. It is an excellent complement to rice. The
mole sauce freezes well.

from ”The Taste of Mexico" by Patricia Quintana, ISBN
#0-914434-89-3

typed and posted by teri chesser 2/96

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Title: Nut Cutlets
Categories: Snacks, Ceideburg 2
Yield: 1 batch

1 oz Butter
3/4 To one gill of milk
4 oz Groundnuts (roasted and put
-through a mincing machine)
Cayenne pepper and salt
1 oz Flour
2 Oz. fresh breadcrumbs
Worcestershire, tomato or
-H.P. sauce to flavour
Juice of one lemon (to bind
-it well)

Melt the fat and add the flour to it. Beat in the liquid gradually,
stir until boiling and cook for a few minutes. Add the minced nuts
and other ingredients. Beat well over heat until all the ingredients
bind, then turn onto a wet plate and mark out evenly. When cold,
form into cutlets, using a dusting of flour. Brush with beaten egg
or milk and serve with tomato sauce. This recipe can also be used
for the making of egg cutlets, 3 hard boiled eggs being substituted
for the nuts.

Posted by Stephen Ceideburg November 25 1990.

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Title: Marinated String Beans (WW 1970)
Categories: W watchers
Yield: 1 Bowl

16 oz French cut string beans
8 oz Can cut mushrooms
3 tb Dehydrated onion
1 md Cucumber, diced
1 sm Jar pimentos, sliced
1/2 sm Cauliflower in small pieces

MMMMM————————–MARINADE——————————-
1/4 c Champagne Vinegar
1/4 c Water
ts MSG (optional)
pn Pepper to taste
1/4 ts Garlic powder
1/4 ts Seasoned salt
3 dr Liquid artificial sweetener

Place vegetables in non metal container.

Make marinade – pour over vegetables – refrigerate over night.

WW Handout 1970 == Courtesy of Dale Gail Shipp, Columbia Md. ==

From: Linda Magee

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1 red onion, sliced
1/4 c water
1 T chili powder
2 c cooked green beans
1 15oz. can black beans, drained rinsed
1 15oz. can red kidney beans, drained rinsed
1 15oz. can white beans, drained rinsed
1 1/2 c frozen corn kernals, thawed
2 T chopped cilantro or parsley

Place the onion in a saucepan with the water. Cook gently until the onion is
soft and separated into rings, 4 to 5 min. Add the chili powder and stir
until well mixed. Remove from heat.
Combine all of the ingredients in a large bowl and toss to mix well. Cover
and chill for 1 to 2 hours to allow flavors to blend.
(I left out the chili powder-ac)

MASHED ROOT VEGETABLES WITH SWEET GARLIC (L A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Celery roots, peeled, cut
– into 2-inch chunks
2 lg Russet potatoes, peeled, cut
– into 2-inch chunks
1 lg Parsnip, peeled, cut into
– 2-inch chunks
1 1/2 qt Boiling salted water
4 lg Garlic cloves
1 1/2 tb Unsalted butter
3/4 ts Salt
3/4 ts Nutmeg, freshly grated
Fresh, ground pepper
Typed by Manny Rothstein

A simple blending of celery root, potatoes and
parsnip makes these mashed root vegetables as smooth
as silk without much fat. The russet potatoes have
just the right starchy texture to thicken the mixture.
Celery root browns quickly once its surface is exposed
to the air, so have the salted water boiling, ready
for the peeled celery root and potatoes.

Plunge celery roots, potatoes and parsnip into pot
of boiling water. Cook 10 minutes. Add garlic cloves.
Cook until vegetables are tender, about 10 min. more.
Drain vegetables.
Put hot drained vegetables, butter, salt, nutmeg
and pepper into processor fitted with metal blade.
Puree mixture until very smooth, stopping to scrape
down sides of bowl, about 1 to 2 minutes. Adjust
seasonings to taste. Transfer to greased 5-cup
capacity baking dish. Cover dish with foil. Can be
made several hours ahead and kept at room temperature.
To serve, bake at 300 deg. until hot or reheat in
microwave oven. Spoon hot mixture onto 6 heated dinner
plates, dividing evenly. Ladle hot venison ragout
over, again dividing evenly. Serve immediately. Makes
6 servings.

Each serving contains about: 147 calories; 416 mg
sodium; 8 mg cholesterol; 3 grams fat; 28 grams
carbs.; 4 grams protein; 2.21 grams fiber. L A Times,
1/27/94, by Abby Mandel.

– – – – – – – – – – – – – – – – – –

Title: Impossible Ham Salad Pie
Categories: Easy, Eggs
Servings: 6

1/2 pk Peas; frozen, 10 oz size
1 c Ham; finely chopped cooked
1 c Cheddar cheese; shredded
1 c Milk
1/2 c Mayonnaise
1 1/2 ts Mustard; prepared
3/4 c Bisquick baking mix
3 Eggs

Preheat oven to 400F. Lightly grease pie plate 10×1 1/2". Rinse peas under
cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate.
Beat remaining ingredients till smooth, 15 sec in blender on high speed or
1 minute with hand beater. Pour in pie plate. Bake till golden brown and
knife inserted halfway bewteen centre and edge comes out clean 30 to 35
minutes. Let stand 5 minutes before cutting.

from _Creative Recipes with Bisquick, Vol. II_

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Title: CHINESE SQUID BALLS
Categories: Chinese, Seafood, Appetizers
Yield: 6 servings

2 lb Squid cut into rings
1/2 lb Cooked shrimp
4 Cloves garlic chopped
1 Egg yolk
1/2 c Water chestnuts, chopped
1 c Chicken stock
1 tb Ginger grated
6 tb Peanut oil

Poach squid rings and tentacles in boiling water for
30 seconds. Drain and set aside to cool. Saute garlic
in frying pan over low heat in 1 Tb of oil until
lightly browned. Combine squid, garlic, the egg yolk
and the rest of the dry ingredients in a food
processor. add 1 or 2 Tbs of oil as you go. Stop when
the mixture forms a large ball. Remove and form into a
dozen or so balls. Heat 3 Tbs of oil in a heavy frying
pan. When hot, add squid balls and brown lightly on
all sides. Turn down heat, add stock and cover. Simmer
for five minutes. Serve on toothpicks with soy sauce,
or use as fishballs in soup.

—–

Title: HOT SOUR MANDARIN SOUP
Categories: Chinese, Soups/stews
Yield: 6 servings

8 c Soup stock
1/4 lb Lean pork, shredded
2 Dried black mushrooms,
-soaked and shredded
2 sl To 3 sl of ginger
2 To 3 dried wood ears, soaked
-and shredded (opional)
1/2 Square bean curd, cut into
-1/4 x 2 in strips (opional)
1/4 c Shredded bamboo shoots
2 tb Mushrooms, sliced
1 sl Cooked ham, shredded
-(opional)
1/2 c Vinegar
1 ts White pepper
3/4 ts Salt
1 ts Sesame oil
3/4 ts Sugar
1 tb Dark soy sauce
1 ts Chili oil (opional)
2 Eggs, lighty beaten
1 Stalk green onion, shredded
4 tb Cornstarch in 3 tbs water

1. Bring soup stock to a boil in a large pot and add shredded pork,
black mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard
ginger. 2. Add remaining ingredients, excekpt cornstarch, eggs and
green onion. Reduce heat and simmer 2 minutes. Add cornstarch
solution and cook until thickened and clear. 3. Remove from heat and
slowly stir in beaten eggs. Garnish with green onion. Serve
immediately.

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Title: POLLO LOCO MARINADE. *** NGVP22A
Categories: Marinades, Chicken, Main dish
Yield: 4 servings

1 ea Lemon ; juiced
1 ea Orange; juiced
2 tb White vinegar
2 ea Worchestershire sauce
1/2 c Chili sauce
2 ts Sugar
2 ts Garlic powder
1 x Tabasco ; to taste (i use a
2 tb Oil

Just marinate chx. in this mixture for 4 to 24 hrs.,
grill 20 min. on each side. Serve with flour
tortillas and fresh salsa. Hope you like it! FROM:
LESLIE BACKEN (NGVP22A)

—–

Title: Salsa Verde Chicken Kabobs – Chi-Chi’s
Categories: Mexican, Chicken, Chi-chi
Yield: 4 servings

16 oz Chi-Chi Salsa Verde*
1/4 c Olive oil
2 tb Lime juice
3 Cloves garlic
1 Boneless skinless chicken
Breasts cut into 1 1/2 inch
Strips
2 c Finely shredded cabbage
1 1/2 c Finely juilienned jicama
1 c Shredded carrot
1/3 c Coarsely chopped fresh
Cilantro
ds Salt to taste
ds Pepper to taste
2 lg Ripe bananas

In blender container or food processor combine salsa verde, oil, lime
and garlic. Process until smooth.

Remove 2/3 cup of this mix and set aside. Refrigerate.

Place chicken in recloseable plastic food storage bag; pour the
remaining salsa mixture over the chicken. Seal bag and turn over
several times to coat pieces thoroughly. Refrigerate, turning bag
occasionally for at least four hours or over night.

In large bowl, combine vegetables and cilantro. Stir in the reserved
2/3 cup salsa verde mixture. Add salt and pepper to taste – set
aside.

Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak
the skewers in water 30 mins. before using) Cook over medium hot
coals, grill kabobs five minutes on each side or until no longer pink
in the center.

Slice bananas lengthwise, grill two minutes on each side.

Serve chicken and bananas on top of cabbage mixture.

*Their brand of Salsa Verde: Salsa made from tomatillos, fresh
cilantro and fresh onions. Spicy and sweet. Available at grocery
stores.

Chi-Chi’s booklet

== Courtesy of Dale Gail Shipp, Columbia Md. ==

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