Tablecloth-stainer Chicken (mancha Manteles De Pollo)

2 dried mulatto chiles, toasted, seeded, de-veined, rinsed
1 cup boiling water
2 small sweet potatoes, pared
2 medium tomatoes, broiled
1 medium white onion, coarsely chopped
2 cloves garlic, chopped
1/4 teaspoon ground cinnamon
2 tablespoons lard or vegetable oil
1 broiler-fryer chicken, cut into quarters
1 cup chicken stock or broth
1 cup cubed, pared fresh pineapple
1 tart apple, pared and cut into 1/2-inch cubes
1/4 teaspoon salt, if desired
Fresh cilantro sprigs
Lime wedges 

Place chiles in small bowl with boiling water; let stand 1 hour.

Cut potatoes lengthwise into quarter; cut quarter crosswise into 1/2-inch thick slices. Place chiles and 1/3 cup of the soaking water in blender container; discard remaining water. Add tomatoes, onion, garlic and cinnamon; process until smooth.

Heat lard in deep 10-inch skillet over medium heat until hot. Cook 1/2 chicken at a time, turning occa sionally, until brown on all sides, 10 to 15 minutes; remove chicken to plate. Remove and discard all but 2 tablespoons drippings from skillet. Add chile mixture to skillet; cook, stirring constantly, over medium heat for 5 minutes.

Add stock; heat over high heat to boiling. Add chicken, potatoes, pineapple and apple to skillet; simmer, covered, over low heat until chicken is tender, about 45 minutes.

Remove chicken, potatoes and fruits to deep serving plates, dividing evenly; keep warm, covered.

Skim and discard fat from cooking liquid. Cook, stirring constantly, over medium-high heat until sauce is slightly thickened, 2 to 3 minutes.

Stir in salt. Spoon sauce over chicken; garnish with cilantro. Serve with lime wedges and Bolillos.

Tamale Pie

Crust
1 teaspoon chile powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chicken broth or water
1/2 cup lard
1 1/2 cups Masa Harina?

Mix the dry ingredients together, then combine them with the chicken broth or water.

Beat the lard until fluffy, then beat the Masa Harina? into it. Line the bottom and 2 inches of the sides of a well-greased shallow casserole dish with between 1/8 and 1/4 inch of the dough.

Filling
2 cups shredded chicken
2 tablespoons vegetable oil
3/4 cup cream-style corn
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup green chiles, peeled, seeded, chopped
1/2 cup black olives, sliced or minced
1/2 cup grated Cheddar or Monterey jack
    cheese or a combination of both
2 ounces grated Cheddar or Monterey jack
    cheese (for garnish)

Preheat oven to 350 degrees F.

Combine all ingredients. Spoon t he filling over the dough, then spread a thin layer of dough on top. The best way to do this is to pat out manageable pieces of the dough and place them over the filling like a patchwork quilt. Place in the oven and bake for 30 minutes.

Five minutes before the pie is done, sprinkle additional cheese on the top.

Serves 4.

Raspberry Jam Bread

1 cup butter or margarine
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cream of tartar
1 cup raspberry preserves
1/2 cup sour cream
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Butter two 9 x 5-inch loaf pans, the line with wax paper and butter again.

Cream together butter, sugar and extracts. Beat in eggs, one at a time.

Thoroughly blend dry ingredients in another bowl. Stir into egg mixture, alternately, with the preserves and sour cream. Fold in the pecans. Divide the batter between the two prepared pans and bake for 50 to 60 minutes. Let cool in pan 10 minutes. Turn onto wire rack, remove wax paper, and cool completely.

Sour Cream Blueberry Bread

2 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup mashed, ripe bananas (about 2 medium size)
1/2 cup sour cream
1 cup fresh blueberries
1/2 cup coarsely chopped pecans

Preheat oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.

On wax paper sift together flour, baking soda, salt and cinnamon.

In a large bowl with electric mixer cream butter and sugar until light and fluffy. Add eggs, bananas and sour cream and beat until blended. Gradually beat in dry ingredients at low speed and continue beating until smooth. Fold in blueberries and pecans. Spoon batter into prepared pan. Bake 1 hour or until golden on top and cake tester in center comes out clean. Let cool completely in pan.

Slice and serve toasted with butter. Store in refrigerator.

Yields 1 loaf.

Southwestern Calzone

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Dough
1 1/2 cups hot water
2 packages instant yeast
2 tablespoons granulated sugar
1 tablespoon garlic salt
2 tablespoons olive oil
4 cups all-purpose flour
1 cup blue or yellow corn meal

Mix together water, yeast, sugar, salt and oil. Let rest 5 minutes until spongy.

Add flour and corn meal, and mix until dough is not sticky. Knead for 5 minutes. Roll into 6 balls. Let rest for 15 minutes, then roll into 8-inch circles.

Filling
6 chicken breasts, saut?ed
3 cups red and green poblano peppers, roasted
3 cups mixed cheese (Cheddar-jack)
3/4 cup goat cheese
Paprika

Walnut Fudge Bread

1 cup coarsely chopped walnuts
3 ounces semisweet chocolate, melted and cooled
1 cup butter
1 cup granulated sugar
5 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease two 9 x 5-inch loaf pans.

Toast walnuts on a baking sheet for 3 to 5 minutes or until fragrant. Cool.

Melt chocolate by microwaving on MEDIUM for 25-second intervals, stirring in between, until smooth. Cool.

Cream butter and sugar. Beat in eggs one at a time. Mix in cooled chocolate.

In a separate bowl, mix flour, baking soda and salt. Stir buttermilk and vanilla extract together. Add flour and buttermilk alternately to chocolate mixture. Stir in walnuts. Divide batter between the two prepared pans. Bake for 55 to 60 minutes, or until a knife or wooden pick inserted in the center comes out clean. Cool bread in pans f or 10 minutes, then remove from pans and cool on a wire rack.

Wickenburg Stuffed Chile Peppers

This is served at the Los Caballeros Ranch in Wickenburg, Arizona. Hopalong Cassidy visited this ranch in the 1950s. He rode in a black Cadillac convertible with leopard upholstery and a silver horse hood ornament.

8 mild (Anaheim) chile peppers
4 ounces cream cheese
3 ounces shredded Cheddar cheese
3 to 4 ounces shredded cooked chicken
4 ounces dry bread crumbs
4 ounces chopped scallions
1 tablespoon minced fresh cilantro
8 ounces diced green chiles
Egg wash (for breading)
Cracker meal (for breading)
Vegetable oil (for frying)

Blanch peppers in boiling water for 6 to 8 minutes.

Slit peppers lengthwise and remove seeds; drain on rack and cool.

Combine cream cheese, Cheddar cheese, chicken, bread crumbs, scallions, cilantro and diced chiles, mixing well. Fill peppers with mixture and push each together to close. Chill 1 hour.

Dip in egg wash (egg white mixed with a little water), then crack er meal. Fry in hot oil (350 degrees F) for 2 to 3 minutes, until golden brown.

Place in an oven heated to 325 degrees F for 10 minutes.

Serve with guacamole, sour cream and salsa.

Serves 4.

Strawberry Bread

From the kitchen of Julie K. - Olympia, Washington

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups granulated sugar
4 eggs
1 cup vegetable oil*
2 cups fresh strawberries or
    16 ounces frozen strawberries, thawed
1 1/4 cups chopped walnuts

In large bowl, combine first five ingredients. Add eggs and vegetable oil and mix well. Stir in strawberries and nuts until evenly distributed. (You can mash the strawberries first for a more even consistency or leave them whole for large pieces in the finished bread.)

Grease and flour two 9 x 5 x 3 inch loaf pans. Divide batter between pans and bake at 350 degrees F for 1 hour. Cool in pan 10 minutes before turning out on wire rack. Cool completely before slicing.

Makes two loaves.

* If you feel that there is too much oil in this, you can use the Baker's Secret oil substitute. It works just as well as the oil without the added fat.

Raspberry Banana Bread

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup vegetable shortening
2/3 cup granulated sugar
2 eggs slightly beaten
3 ripe bananas, mashed
1 1/2 cups fresh raspberries*

*If using frozen, include 1/4 cup raspberry juice

Preheat oven to 350 degrees F.

Sift flour, baking powder and soda together in medium size bowl. Set aside.

In a large bowl, blend the shortening and sugar until fluffy. Add eggs and beat well. Alternately add flour mixture and bananas. Mix until smooth. Carefully fold in raspberries. Pour into greased loaf pan and bake for 1 hour.

Cool in pan 10 minutes then invert on rack.

Makes 1 loaf.

Serve spread with cream cheese.

Spicy Apricot Bread

1/3 cup chopped dried apricots
1/2 cup pineapple juice
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 egg
2 tablespoons vegetable oil
3/4 cup buttermilk

Place apricots and pineapple juice in a small saucepan. Warm over medium heat until bubbling.  Remove from heat and set aside to cool.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 5-inch loaf pan.

In a large bowl, mix together whole-wheat flour, all-purpose flour, baking powder, baking soda, brown sugar, ginger, coriander, and cinnamon.

In a separate bowl, beat together egg, vegetable oil and buttermilk; combine with cooled apricot mixture. Gradually stir buttermilk/apricot mixture into flour mixture until blended.  Pour batter into prepared loa f pan.

Bake in preheated oven for 50 minutes or until a wooden pick inserted into center of the loaf comes out clean.

Let cool 5 minutes, then loosen sides of loaf with a blunt knife. Remove from pan and allow to cool completely on a wire rack before slicing.

Makes one 9 x 5-inch loaf.

Rum Glazed Fruit Bread

2 1/2 cups granulated sugar
2 1/2 cups mashed ripe bananas
3 eggs
1 small can crushed pineapple
1 (8 ounce) jar drained and chopped maraschino cherries
3/4 cup vegetable oil
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup chopped pecans
3/4 teaspoon vanilla extract

Preheat oven to 300 degrees F. Grease a tube pan and dust lightly with flour.

Mix sugar, bananas, eggs, pineapple and cherries. Combine with oil. Combine flour, salt and soda and stir into first mixture. Add nuts and vanilla extract, then mix well. Pour dough evenly into the pan. Bake for one hour and 45 minutes. Cool on a wire rack.

Rum Sauce or Glaze
1/2 cup butter
1 cup granulated sugar
1/4 cup rum
1/4 cup water

In a saucepan, combine ingredients, bring to a boil and boil for three or four minutes. Pour half of the glaze over the cake while still in the pan.

Let cool, then turn cake onto pla te and pour remaining glaze over the top.

Round Raisin Nut Bread

2 cups raisins
2 cups water
2 teaspoons baking soda
2 eggs
1 1/2 cups granulated sugar
Dash of salt
1 1/2 teaspoons vanilla extract
3 cups flour
1 cup chopped English walnuts

Preheat oven to 350 degrees F. Grease 4 to 6 empty clean soup or vegetable cans and line with wax paper.

Combine raisins, water and baking soda in a small saucepan. Bring to a boil. When mixture begins to foam, remove from heat and set aside.

In a large bowl, beat together eggs, sugar, salt and vanilla extract. Add raisin mixture, alternating with flour. Stir in nuts. Pour into prepared cans. Bake oven for 1 hour or until top springs back when touched. Allow to cool slightly, 5 to 10 minutes.

Run a knife between the can and the wax paper to loosen bread and turn out.

Makes 4 to 6 mini loaves.

Sweet Potato Cornbread

Source: Bon App?tit - November 1998

1 1/4 pounds red-skinned sweet potatoes (yams)
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup (1 stick) chilled unsalted butter,
    cut into 1/2-inch pieces

Preheat oven to 375 degrees F. Butter 9-inch square baking pan.

Pierce sweet potatoes in several places. Microwave on HIGH until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.

Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepare d pan.

Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes.

Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)

Serves 10 to 12.

White Gingerbread

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup butter or margarine
1 beaten egg
1/2 cup either sour milk or buttermilk

Preheat oven to 350 degrees F. Grease a 9-inch square pan. Set aside.

Put dry ingredients into a food processor.  Mix thoroughly.  Add butter cut into slices.  Mix until fine crumbs form.  Remove 1 cup of the dry mixture and reserve for topping.

Mix egg and sour milk together and add through feed tube.

Spread the batter in the pan. Smooth the batter, and top with reserved crumb mixture.

Sweet Cornbread Squares

3 cups Bisquick
1 cup granulated sugar
1/3 cup cornmeal
2 1/2 teaspoons baking powder
1 1/4 cups milk
3 eggs
1 cup butter or margarine, melted

Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch pan with nonstick spray.

In a bowl, stir together the baking mix, sugar, cornmeal and baking powder; set aside.

In a separate bowl, whisk together the milk, eggs and butter. Add to the dry ingredients; stir just until smooth. Spread the batter into the prepared pan.

Bake the cornbread 35 minutes or until the top is lightly browned. Cool slightly; cut into squares.

Serve warm.