Christmas Cookbooks
Christmas in Texas Cookbook
Author: Lynn Nusom
ISBN: 978-0-914846-86-4
Pub Date: 9/30/1994
Size: 5 1/2" x 8 1/2"
Binding: Comb
Price:
$10.95
| Click to enlarge | |
ABOUT THE BOOK | From the Publisher A delight of holiday foods, Texas-style. Recipes that reflect the numerous ethnic influences of this great state. Try Festive Mexican Pizza, Pasta Siciliana, Squash Dressing Casserole, Black Forest Cherry Cake and Cowboy Cookies. Includes Texas folklore and traditions. |
SAMPLE RECIPE Chicken Molé | 6 whole CHICKEN BREASTS
8 to 10 dried CHILES, combinations, mostly mild
6 Tbsp. VEGETABLE OIL
3/4 cup WATER
2 Tbsp. chopped ONION
1 diced GARLIC CLOVE
1 medium TOMATO, chopped
2 toasted BREAD SLICES, cubed
2 Tbsp. RAISINS (or dates)
2 Tbsp. PEANUTS
1/2 tsp. CINNAMON, ground
1/4 tsp. CLOVES, ground
3 to 4 cups CHICKEN BROTH, (reserved from stock)
2 Tbsp. COCOA
2 tsp. SUGAR
SALT to taste
Remove skin from chicken breasts and rinse chicken. Place in large pot and cover with water. Cover and cook until tender. Remove stock and strain. Reserve stock and set chicken aside Remove stems from dried chiles and break into small pieces. Fry in 3 tablespoons oil for a few minutes. Drain. Put chiles in blender with approximately 3/4 cup water and purée. Pass through a sieve for a smooth paste. Set aside. In a saucepan, heat 1 tablespoon oil and sauté bread cubes. In a blender, purée onion, garlic, tomato, sautéed bread cubes, raisins, peanuts, cinnamon and cloves. Heat 2 tablespoons oil and cook mixture over medium heat for 8 minutes. Add chili purée and cook 5 minutes. Blend in 3 to 4 cups chicken broth. Add cocoa, sugar and salt. Cover and simmer 1 1/2 hours, stirring occasionally. Cook uncovered until thick.
Preheat oven to 350 degrees. Place chicken breasts in lightly buttered casserole and pour molé over all. Bake for 10 to 15 minutes, long enough for chicken to be fully heated.
Serves 6. |
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