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Show Attractively garnished Creamy Ring is an excellent dessert choice for entertaining large groups. Almond-Ric- e ... "N. . ' a - r V t " Family Weekly Cookbook MELANIE DE PROFT, Food Editor ., 1 . 1 . . f i ' ' r'' v : Turkey Mole Pueblano Mexican legend tells us that a young nun in a Puebla convent scorched a plain mole. To disguise her misfortune, she added spices, raisins, nuts, and chocolate to the sauce. A visiting archbishop praised the dish so highly that Puebla became famous for its mole. A J Turkey slices Vz cup cooking oil 2 cloves garlic, crushed in a garlic press 1 tablespoon pureed fresh small red chiles (seeds and stems removed before forcing through a food mill) li tup .f.-.-- .V .... I almonds fS ..5.rX,.Nl J V' , I'. -v---fc.- -.. 2 tablespoons peanuts 2 tablespoons sesame seed ,4."f cup drained canned tomatoes cap chicken broth (use 1 chicken bouillon cube and 1 cup water) Vt 8Q- - iVi ox.) unsweetened chocolate, melted 2 tablespoons seedless raisins Vj cup fine bread crumbs 1 tablespoon chili powder 1 teaspoon salt teaspoon black pepper teaspoon ground cloves yt teaspoon ground coriander Few grains ground ginger 1 cinnamon stick 1. Heat oil and garlic together in a heavy skil1 1 4 .A- , - - i'-i;- r ( 3-i- n. let, then add chile pulp. 2. Meanwhile, put nuts and sesame seed into blender container. Cover and flick motor switch on and off several times to chop finely. 3. Add remaining ingredients except stick cinnamon and blend to a smooth paste. Mix into oil in the skillet and add cinnamon; simmer, stirring frequently, until thickened (15 min.). 4. Pour mole over cooked sliced turkey in a shallow baking dish. Cover and heat in a 350F oven for 15 to 20 min. Sauce for 6 to 8 servings Crab Canapes Drain, flake, and remove bony tissue from 1 6V2-0can crab meat; toss with 3, cup sliced mushrooms, browned in butter, and a mixture of 3 tablespoons cream, xk teaspoon salt, and 6 bread rounds and drops Tabasco. Cut 32 toast on both sides. Spread with Maitre d'Hotel Butter, cover with the crab meat mixture, and brush lightly with melted butter, then top with a sprinkling of buttered soft bread crumbs and shredded Parmesan cheese. Set under broiler 4 in. from source of heat for 3 min. Serve hot. Creamy Z. 2-i- n. Almond-Ric- e Ring 3 cops milk, scalded 3 4 1 1 cups boiling water teaspoons vanilla extract teaspoon salt cup uncooked rice cup cold water teaspoons unfiavored gelatin 1 cup sugar 1 cup chopped toasted blanched almonds 3 cups chilled whipping cream, whipped at a time) (whip one-ha- lf y2 4 tablespoon vanilla extract 1. Combine the first four ingredients in a heavy saucepan. Bring to boiling; add the rice gradu1 Maitre d'Hotel Butter Cream together y2 cup softened butter, 2 tablespoons lemon juice, 2 teaspoons Chopped parsley, V4 teaspoon salt, and V8 teaspoon black pepper until blended. ally, stirring with a fork. Continue to stir 1 min. Cover and cook over low heat 45 min. to 1 hr., stirring occasionally, until almost all of the liquid is absorbed and rice is tender. gelatin in cold water. Stir gelatin and sugar into hot rice until gelatin is completely 2. Soften dissolved. Cool. 3. Stir in the almonds. Fold in a mixture of the whipped cream and remaining vanilla extract until thoroughly blended. 4. Turn into a 3-ring mold which has been rinsed with cold water and, if desired, sprinkled lightly with sugar. Chill in refrigerator until firm, at least 3 hrs. 5. Unmold on chilled serving plate. Serve with fruit (see photo). Or stud crown and sides of mold with pomegranate seeds and serve with a 16 to 20 servings colorful red fruit sauce. qt. Note: The leftover pomegranate juice imparts fine flavor to any of the leftover rice. Family Weekly. December 22. tH3 U |