Fritz: All Fritz/All Fritz.zip/All Fritz/FILES/FOODTION/RECIPES.LZH/RECIPES1.EXE/RECIPES.19

Text File | 1987-01-10 | 11KB | 290 lines

"From the Aztec civilization of ancient Mexico comes Stand-Up Turkey Mole
(pronounced MO-LAY), truly an unusual recipe for your next dinner party."

                         STAND-UP TURKEY MOLE PART 1

1 onion, medium and sliced
2 garlic cloves
1 bay leaf
1 T. salt
8 lbs. turkey, raw and cut into
        meaty serving pieces
6 ancho chiles
5 pasilla chiles
2 1/2 c boiling water
2 T. olive oil

Simmer turkey in water to cover with onion, garlic cloves, and salt for 1 1/2
hours or until just tender.  Strip meat from bone in the largest possible
pieces and transfer to a clay "cazuela" or other flame-proof casserole.
Strain and reserve broth.  While turkey cooks, wash chiles thoroughly, split
and remove stems and seeds.  Tear in half, cover with boiling water and let
soak 1 hour or until soft.  Drain, reserve water, puree in a blender, using
all the soak water to assist blending.  There should be at least 2 c. chili
puree per 8 lbs. of turkey.  Place oil in medium skillet over high heat.  When
oil is hot, add chili puree all at once.  It will sizzle briefly.  Turn heat
low and simmer about 2 minutes.  Remove to a 3 to 4 qt. stew pan and set
aside.

KEY WORDS: main dish, unusual, entertain
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                         STAND-UP TURKEY MOLE PART 2

GROUP 1
1 cup sunflower seeds, raw
1 cup peanuts, raw
1 cup walnut meats, broken
1/3 cup raisins
1/4 cup olive oil
GROUP 2
1/2 tsp. peppercorns
4 cloves, whole
1/2 tsp. anise seed
1/2 tsp. allspice, whole
2 tsp. cumin (cumino) seed
1 bay leaf
1 cinnamon stick, 3 inches each
1 T. oil
GROUP 3
1 cup onions, chopped
3 garlic cloves, sliced
1 cup tomatoes, peeled, seeded and diced
2 T. oil (or more as needed)
4 cups turkey broth (from Part 1)

In a large skillet, saute each group separately, as given, using olive oil.
No need to wash skillet between batches.  Toast GROUP 1 about 5 minutes; GROUP
2 about 2 minutes and GROUP 3 about 3 minutes.  When each group is toasted,
transfer with slotted spoon to a blender jar.  Puree until smooth and creamy,
using the reserved turkey broth, small amounts at a time, to assist blending.
When blending is complete, combine the 3 mixtures with the chili puree in the
stew pan.  Place pan over medium heat and slowly bring mixture to a boil.  It
should be thi enough broth to ease cooking.

KEY WORDS: main dish, entertain, unusual
--------
                         STAND-UP TURKEY MOLE PART 3

2 squares chocolate, unsweetened
     and roughly broken
1/2 tsp. coriander, powered
1/4 tsp. nutmeg, grated

When mixture is bubbly, add above ingredients.  Simmer the sauce (now called
mole) about 10 minutes, stirring constantly and remove from heat.  Take about
half the mole, put into a saucepan and thin with broth to the consistency of
evaporated milk.  Heat and pour over the turkey in the casserole.  (Freeze
remainder, if any, in small batches for another time.)  Slowly bring turkey
mole to a simmer.  Cover and cook 6 to 8 minutes over lowest possible heat.
Serve with fluffy rice.

KEY WORDS: main dish, entertain, unusual
------
"This fabulous recipe really should be called "Chocolate Chili", after one of
its secret ingredients."

                                 E.R.A CHILI

1 medium onion, chopped
3 T butter
2 lbs. lean beef round steak, chuck,
   rump, trimmed of all excess fat
   and cut into 1/2 inch cubes
5 cups homemade beef stock... OR...
3 cups canned stock (preferably
    College Inn)
2 cups of water
1 jalapeno pepper, finely minced
3 T chili powder, or to taste
1/2 t cinnamon
1/8 t freshly ground black pepper
1/4 cup grated Mexican chocolate
1 cup cooked pinto beans
1/4 cup tequila
Salt to taste

In a large skillet, saute the onion in the butter until it is soft and just
beginning to turn brown.  With a slotted spoon, transfer beef and onions to a
heavy casserole.  Add beef stock, jalapeno pepper, chili powder, cinnamon and
black pepper.  Simmer, partially covered, over low heat for 1 1/2 hours.  Add
grated chocolate and pinto beans and cook for 20 minutes.  Add tequila and
cook 10 minutes longer, or until meat is very tender and liquid is reduced and
thickened.  Serve with rice or in taco shells, garnished with your choice of
trimmings, shredded lettuce, sliced tomato, grated cheddar cheese, guacamole.

Serves: 4 (approx.)

KEY WORDS: main dish, unusual
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"The chocolate-jelly combination would be a hit on any party platform and
could have a most soothing effect on foreign relations. "

                     NANCY REAGAN'S VIENNA CHOCOLATE BARS

1 cup butter
1 1/2 cups sugar
2 egg yolks
2 1/2 cups flour
1 jar jelly (10 oz. jar each),
   we recommend raspberry jelly
   or apricot preserves
1 cup semisweet chocolate bits
1/4 tsp. salt
4 egg whites
2 cups nuts, finely chopped

Cream butter with the egg yolks and one third of the sugar.  Add the flour and
knead with fingers.  Pat batter out on a greased cookie sheet to about 3/8 "
thickness.  Bake for 15-20 minutes at 350 degrees until lightly browned.
Remove from oven, spread with jelly and top with chocolate bits.  Beat egg
whites with salt until stiff.  Fold in remaining sugar and nuts.  Gently
spread on top of jelly and chocolate.  Bake for about 25 minutes at 350
degrees.  Cut into squares or bars.

Serves: 10 (approx.)

KEY WORDS: snack, entertain
------
"Turtles are a whiz to make and kids love 'em."

                                   TURTLES

1 lb pecans or cashew nuts
1 pkg commercial caramels (1 lb. pkg. each)
2 T water
8 oz semisweet chocolate...OR...
1 1/3 cups semisweet chocolate bits

Spread cashews or pecans on a baking sheet or cookie tin to a depth of about
1/2 inch.  Melt caramels in top of double boiler with water.  (Not too much
water or the caramel will not harden properly).  With a teaspoon, drop melted
caramel onto nuts.  Do not make the drops larger than one inch in diameter or
place drops too close together.  When the caramel has cooled and set, lift out
the turtle centers and place them on a cooling rack until firm.  Meanwhile,
melt chocolate over simmering (not boiling) water in double boiler.  (Being
careful, as always, not to let stray drops of water get into mixture).  Spoon
chocolate over the caramel centers and let cool until quite firm.  Although
these candies are edible as soon as they harden, their flavor is improved if
allowed to stand for 24 hours.  Store in airtight containers in a cool, dry
place.

Makes: 50 turtles

KEY WORDS: candy, kids, snack, make ahead
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"The author of this cake usually cuts this recipe in half and it still serves
about 20 people."

                    "THE BEST" CHOCOLATE CAKE IN THE WORLD

CAKE:
4 cups unsifted all-purpose flour
4 cups sugar
1 tsp. salt
2 cups water
1 cup unsalted butter
1 cup vegetable oil
8 oz. unsweetened chocolate
4 eggs, extra large
3 tsp. vanilla extract
1 tsp. red food coloring (optional)
1 cup buttermilk
2 1/2 tsp. baking soda

CAKE:
Preheat oven to 350 degrees.  Grease and flour a 10" x 16" x 2" cake pan
(approximate size).  In a large bowl mix together flour, sugar and salt.  In a
deep saucepan put the water, butter, oil and chocolate. Bring to a boil,
stirring constantly.  Gradually add the chocolate mixture to the dry
ingredients, blending at medium speed on a mixer.  While the mixture is still
warm add the eggs, vanilla and food coloring.  Mix until well blended.  In a
separate bowl mix the buttermilk and baking soda, then blend it into the
batter.  Pour into prepared pan and bake in preheated oven for 40-45 minutes.
Pour CHOCOLATE PECAN FROSTING over hot cake.  Cake may be served warm or cool.

Serves: 20

KEYWORDS: dessert, entertain, cake
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"Although this frosting was made to go with THE BEST CHOCOLATE CAKE IN THE
WORLD recipe, use whenever you want a pecan frosting."

                           CHOCOLATE PECAN FROSTING

1 cup unsalted butter
8 oz. unsweetened chocolate
2 lbs. confectioner's sugar, sifted
1/3 cup + 3 T cream or milk
2 tsp. vanilla extract
2 tsp. red food coloring (optional)
1 lb. chopped pecans

FROSTING:
Heat all ingredients in a deep saucepan, stirring constantly until well
blended.  Pour hot frosting over cake and spread.  Allow to cool slightly.

KEY WORDS: icing, cake
------
"There's not a trace of flour in this one so you can use it for the Passover."

                            HISAE'S CHOCOLATE CAKE

CAKE:
5 oz. unsweetened chocolate
1 1/4 cups unsalted butter, softened
1 1/2 cups ground filberts (or hazelnuts)
1 1/4 cups honey
10 eggs, separated
GLAZE:
2/3 cup heavy cream
4 oz. unsweetened chocolate
1/2 cup honey

CAKE:
Butter a 10 inch springform pan.  Line bottom with wax paper and butter paper.
Melt chocolate in a double boiler over very low heat.  With an electric mixer,
beat together melted chocolate, softened butter, ground nuts and honey.  Beat
in egg yolks one at a time.  Beat egg whites until stiff but not dry.  Stir
1/4 of the egg whites into the chocolate mixture. Pour back into the remaining
egg whites and fold until incorporated.  Pour batter into prepared springform.
Bake in a preheated 375 degree oven for 20 minutes.  Reduce heat to 350; bake
for 50 minutes.  Do not overcook; cake will remain slightly moist in center.
Let cool for 10 minutes; remove from pan.  When cake is cool, pour on
Chocolate Glaze and spread with spatula to cover top and sides.

GLAZE:
Heat heavy cream to just below the boil.  Add unsweetened chocolate.  and stir
until melted.  Whisk in honey.  If glaze begins to curdle, whisk in extra cold
heavy cream until smooth.

Serves: 12

KEY WORDS: dessert, ethnic, holiday, cake
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"Also known as 'Rum Balls', (if you prefer Rum over Bourbon), these are from
Kentucky where they appear at holiday time and on Derby Day."

                                BOURBON BALLS

1 cup vanilla or chocolate wafers, crushed
1 cup confectioners sugar, sifted
1 cup pecans or hickory nuts, chopped
2 T unsweetened cocoa
1 1/2 T light corn syrup
1/4 cup good bourbon whiskey or rum
confectioners sugar for coating (optional)

Combine crushed wafers, sugar, nuts, and cocoa in mixing bowl.  Stir with
wooden spoon until blended.  Add corn syrup and bourbon (or rum) and continue
to blend until thoroughly mixed.  With fingertips, shape into 1 inch balls.
Bourbon Balls are traditionally coated with confectioners sugar, but you could
just as easily roll them in cocoa, chopped nuts, shredded coconut, or, for a
particularly gala touch, in various kinds of candy sprinkles.  Place on a
baking sheet to dry for several hours.  Then put in an airtight container to
ripen for 2-3 days.  They should be served at room temperature.

Makes: 30 one inch balls

KEY WORDS: dessert, holiday, liqueur
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