Attractively garnished Creamy
Almond-Rice Ring is an excellent dessert
choice for entertaining large groups.
Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
Turkey Mole Pueblano
A Mexican legend tells us that a young nun in
a Puebla convent scorched a plain mole. To dis
guise her misfortune, she added spices, raisins,
nuts, and chocolate to the sauce. A visiting arch
bishop praised the dish so highly that Puebla
became famous for its mole.
Turkey Blices
l cup cooking oil
2 cloves gariic, crushed in a garlic press
1 tablespoon pureed fresh small red chiles
(seeds and stems removed before forcing
through a food mill)
', cup almonds
2 tablespoons peanuts
2 tablespoons sesame seed
1 cup drained canned tomatoes
1 cup chicken broth (use 1 chicken bouillon cube
and 1 cup water)
Vz sq. (Vi oz.) unsweetened chocolate, melted
2 tablespoons seedleBS raisins
Vi cup fine bread crumbs
1 tablespoon chili powder
1 teaspoon salt
' teaspoon black pepper
Vi teaspoon ground cloves
!4 teaspoon ground coriander
Few grains ground ginger
1 3-in. cinnamon stick
1. Heat oil and garlic together in a heavy skil
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 cin
namon 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
6'j-oz. can crab meat; toss with cup sliced
mushrooms, browned in butter, and a mixture of
3 tablespoons cream, i teaspoon salt, and 6
drops Tabasco. Cut 32 2-in. bread rounds and
toast on both sides. Spread with Mail re d'Hotel
Huttcr, 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.
Maitre d'Hotel Butter
Cream together 'a cup softened butter, 2 table
spoons lemon juice, 2 teaspoons chopped pars
ley, teaspoon salt, and yB teaspoon black
pepper until blended.
VohfjuCPim
Mm
0
Creamy Almond-Rice Ring
3 cups milk, scalded
3 cups boiling water
4 teaspoons vanilla extract
1 teaspoon salt
1 cup uncooked rice
Vl cup cold water
4 teaspoons unflavored gelatin
1 cup sugar
1 cup chopped toasted blanched almonds
3 cups chilled whipping cream, whipped
(whip one-half at a time)
1 tablespoon vanilla extract
1. Combine the first four ingredients in a heavy
saucepan. Bring to boiling; add the rice gradu
ally, stirring with a fork. Continue to stir 1 min.
Cover and cook over low heat 45 min. to 1 nr.,
stirring occasionally, until almost all of the
liquid is absorbed and rice is tender.
2. Soften gelatin in cold water. Stir gelatin and
sugar into hot rice until gelatin is completely
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-qt. 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
colorful red fruit sauce. 10 to 20 servings
Note: The leftover pomegranate juice imparts
fine flavor to any of the leftover rice.
Family Wfkl. DWemlicr 22. ISIi.l
II