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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NEW YORK CLAM CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Clams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Dozen large hard clams,
-chopped, and juice
1/4 lb Salt pork, chopped (**or
-bacon)
1 Onion, chopped
1 c Cubed potatoes
1 Carrot, sliced
16 oz Can tomatoes
1/2 ts Salt (optional)
1/4 ts Pepper
2 c Hot water (**clam juice
-makes it better)
1 t Thyme

Brown pork: add onion and, when yellow, add potatoes,
carrots, canned whole tomatoes and salt, pepper and
water. Boil until potatoes and carrots are done. Add
clams, thyme, and juice. Serves 6.

**My notes: I use celery too sometimes. The amounts
don’t really matter. I use lots of my home canned
tomatoes, sometimes even fresh. The tomatoes and thyme
along with lots of clams are what makes it taste right.

From: Catch ’em and Cook ’em Shared By: Pat Stockett

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Title: Curried Mussels with Mushrooms
Categories: Australian, Seafood, Ceideburg 2
Yield: 4 servings

3 lg Mussels
1 c Water
1/2 ts Baby dried red chillies
15 Ghee
1 tb Grated fresh ginger
2 Cloves garlic, crushed
1 tb Chopped fresh lemon grass
2 Green shallots, chopped
-[scallions S.C.}
340 cn Coconut milk
1 tb Fish sauce
1 tb Brown sugar
150 Baby mushrooms, sliced
2 ts Plain flour
1 tb Water, extra
1 tb Chopped fresh basil

The photo of this recipe looks wonderful too. Whole shelled mussels
in a white “curry” sauce along with slices of button mushrooms and
other goodies. The curry isn’t what we would normally think of as a
curry++ there isn’t any curry powder called for (though it would
probably be good).

1: Scrub mussels under cold running water; remove beards. Combine
mussels and water in large saucepan, cover, bring to boil, reduce
heat, simmer for 2 minutes, stirring occasionally. Drain mussels,
remove and discard shells; reserve mussels.

2: Place chillies in small bowl, cover with boiling water, let stand
for 10 minutes; drain and chop chillies. Heat ghee in medium frying
pan, add chillies, ginger, garlic, lemon grass and shallots, stir
over medium heat for about 2 minutes or until shallots are soft.

3: Stir in coconut milk, sauce and sugar, bring to boil, reduce heat,
simmer, uncovered, for 1 minute. Stir in mushrooms, cook over medium
heat for 1 minute. Blend flour with extra water, stir into mushroom
mixture, stir over high heat until sauce boils and thickens.

4: Stir in mussels and basil, stir over medium heat until heated
through.

Serves 4.

NOTE: Recipe is best made just before serving. This recipe is not
suitable to freeze or microwave.

From “Easy Curry Cookery”, edited by Maryanne Blacker, The Australian
Women’s Weekly Home Library Division, 1991. ISBN 0-949892-76-9.

Posted by Stephen Ceideberg; August 9 1993.

MMMMM

Title: HUMMUS DIP
Categories: Dips, Oriental, Ethnic
Yield: 1 servings

1 c Garbanzo beans drained 1 cl Garlic
3 tb Tahini (crushed sesame 1/2 ts Cumin
Seeds) 1/2 ts Salt
1/2 c Lemon juice Water

Place drained beans in blender. Add all other
ingredients and then add enough water to almost cover
beans. Blend until smooth. Pour into serving dish.
Pour thin layer of olive oil on top and sprinkle with
parsley. Serve with pita bread.

—–

Raised Sausage meat And Egg Pie~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:15
Categories : Pies Pastry Pork Ham
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Frozen Puff Pastry
1 Pound Pork Sausage Meat
1 Small Onion — Finely Chopped
1 Pinch Sage
2 Ounces Soft White Bread Crumbs
1 Egg — Beaten
2 Eggs — Hard-boiled

Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong
about the thickness of a penny. Cut off a piece of pastry to fit top of loaf
and
reserve. Use remainder to line base and sides of tin.

In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind with
beaten egg, reserving a little for glazing pastry. Turn mixture into
pastry-lined tin and press hard-boiled eggs down in the centre, covering them
with sausagemeat.

Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut
decorative “leaves”.
Make a small hole in centre of pie to allow steam to escape. Flute edges of
pastry. Brush with reserved beaten egg, put pastry leaves in position, and
brush
these, too.
Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until
pastry has set. Then reduce heat to moderate
(375F gas mark 4) and continue baking for a further 30 minutes.
Serve hot with cooked vegetables, or serve cold with salad or pickles.

– – – – – – – – – – – – – – – – – –

6 medium potatoes, peeled, quartered
1/4 cup milk
1 tbsp butter
generous pinch nutmeg
salt pepper
2 tbsp olive oil
2 medium onions chopped
1 tbsp fimely chopped parsley
1 tsp each, dried thyme, sage
1 lb lean ground beef
1/4 cup water
2 medium carrots, finely chopped
2 tbsp all purpose flour
1 beef bouillon cube
1 tsp granulated sugar
1 tsp ketchup, dijon mustard, worcestshire sauce
salt pepper

Makes 4 servings.

For topping. place potatoes in large saucepan of cold, salted water. Bring to
a boil then simmer partially covered 20 minutes or until very tender. Drain.
Add milk, butter, nutmeg,k salt pepper to taste. Mash potatoes until smooth
and fluffy. Keep warm.

For filling. Heat oil in large skillet over medium heat. Add onions, parsley,
thyme and sage. Cook 5 minutes or until onions have softened slightly. Add
beef and water to pan stirring frequently to break up meat, cook until no
longer pink. Stir in carrots, cover, reduce heat and cook 15 minutes stirring
occasionally.

Stirring continously add flour, bouillon cube, sugar, ketchup, mustard,
worcestshire sauce, salt pepper to taste. Cook 5 minutes, skim and discard
fat.

Place meat mixture in buttered ovenproof casserole dish about 9 inches square.
Spread potato mixture on top. Score topping using the prongs of fork.

Bake in preheated 350F oven 30 to 40 minutes until potatoes are golden brown
and filling is hot.

Title: Eggplant with Tomatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 1 servings

MMMMM—————-UCSD HEALTHY DIET FOR DIABET———————
2 Thin slices Eggplant (50gm) 1/2 ts Chives, chopped (2gm)
2 ts Butter (10gm) Salt and pepper to taste
1/4 c Canned tomatoes (50 gm)

Brown the eggplant in butter. Add salt and pepper. Heat tomatoes in
a separate pan and pour over eggplant. Sprinkle with chopped chives.

Food value entire recipe Carbohydrates 15 grams protein 2 grams fat 8
grams calories 100 gm=grams

Posted 09-13-93 by LAURIA BROWN on F-Gourmet

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Date: Fri, 15 Apr 94 10:21:18 CDT
From: TAUB@vaxvmsx.babson.edu

BEANS CUBANO
1 large green pepper, coarsely chopped
1 tsp minced garlic
2 cans (16 oz) undrained black beans
1 jar (4 oz) sliced pimientos
3 T red wine vinegar
1/2 tsp oregano
Saute pepper and garlic in liquid of your choice 3-5 mins, until’
tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7
mins., till tender. Serve with rice.
(Adapted from Woman’s Day, 4/26/94)

TUNA VEGETABLE CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Main dish
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Margarine – Becel Light
1 md Onion — chopped
1 Clove garlic — minced
1 c Carrots — diced
1 c Celery — chopped
3 c Potatoes — diced
1 1/2 ts Knorr Chicken Stock
1 1/2 c Water
2 tb Fresh dill — chopped
1 1/2 ts Lemon rind — grated
1 cn Tuna in water — (6.5 Oz.)
1 1/2 c Skim milk
1 c Corn — frozen
1 c Peas — frozen
1/4 ts Salt
1/4 ts Pepper

In large saucepan, melt butter over medium heat; cook
onion, garlic, carrots and celery, stirring, for 5 to
8 minutes or until softened. Add potatoes, stock, dill
and lemon rind; bring to boil. Reduce heat to
medium-low; cover and simmer for 12 to 15 minutes or
until vegetables are tender. Drain tuna, reserving
liquid. Break tuna into large chunks; add to pan along
with reserved liquid, milk, corn, peas, salt and
pepper. Heat through. Taste and adjust seasoning.
Makes 8 cups or 4 to 6 servings.

NOTES : 2% or whole milk can be substituted for skim
milk but the calorie and fat contents will be higher.
Per Serving – Calories 144.4, Total Fat 1.6g. 9.8%CFF

Recipe By :

From: Adamsfmle@aol.Com Date: Fri, 12
Jul 1996 23:38:41 -0400

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Pizza Hat Sauce and Toppings

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Copycats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
VAN GEFFEN VGHC42A
1 10 1/2 Ounce tomato soup
1 Tablespoon Dry oregano leaves
1/2 Teaspoon Garlic salt
TOPPINGS
8 Ounces Mozzarella — shred
8 Ounces Meunster — shred
1/3 Cup Parmesan — grate
8 Ounces Pepperoni — slice thin
1 8 Ounces Can mushrooms — drain

Source: Gloria Pitzer’s Secret Fast Food Recipes
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