Savor the Flavor

In a large nonreactive Dutch oven, heat 1 teaspoon of the reserved oil over medium heat. Add the chili puree and stir constantly for 3 minutes, until slightly thickened and darkened. Stir in the other puree, the oregano, thyme, cloves, cinnamon, chocolate, and remaining chicken broth. Simmer gently for 45 minutes; the mixture should reduce slightly to about 5 cups. Taste the sauce and season to taste with salt and pepper. Preheat the broiler. While the sauce is simmering, place the chicken quarters on a broiler rack and broil on both sides until nicely browned, 15-20 min. Add the chicken to the sauce. Cover and cook for 25 to 30 minutes. Remove the chicken and place on a serving platter, garnish with cilantro. Pass additional sauce separately on the table. One of the most festive dishes in Mexico. This is the mole most are familiar with—it of course has just a touch of semisweet chocolate.

Anonymous Contribution, Mexico

Stuffed Meat Loaf

Ingredients: 1 lb. ground beef 1/3 C ketchup 1 to 2 tsp. Italian seasonings 1 C Mozzarella cheese or cheese of choice 1 egg 1 small onion Salt and Pepper to taste

Instructions: Mix all ingredients together except reserve ½ cup cheese. Put half of the mixture in greased loaf pan and make a well in center for Mozzarella cheese. Sprinkle reserved cheese in well. Put other half of mixture on top. Make sure sides are pressed down well. Bake 45 minutes at 350 degrees.

Topping Sauces for Meat Loaf: C ketchup 1 ½ tbsp brown sugar

Mix together. Put on meat loaf 15 minutes before cooking is finished.

Joyce Peters

Savor The Flavor

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