mount significantly from the original recipe adding about 2 tablespoons total
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
To prepare the Enchilada sauce:
Cook onions and peppers in oil.
Add tomatoes and seasonings.
Simmer well.
adjust seasonings to suit your taste.
To prepare Pollo sauce:
Mix ingredients and add to Enchilada sauce.
To prepare main dish:
Saute chicken and mushrooms in butter. Do not fuly cook the chicken. This will be done when you reduce the wine.
Season to taste.
Add sherry and green onions.
Reduce.
Add the prepared Pollo sauce and lemon.
Heat thoroughly.
Serve with either white or Spanish rice.
---To Prepare the Pollo---.
Marinate chicken in lime
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Preheat oven to 400 degrees F (200 degrees C).
Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain.
Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
Bake in the ...
br>The Adobo seasoning this recipe mentions is not the one
Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours
Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
Add chicken and fry until brown and crisp all over; remove to a plate.
Add onion, garlic, carrots, celery, and ham to pan; saute over low heat until soft but not brown.
Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.
reat with Spanish Rice (my recipe # 77908) and refried black beans
have not prepared this recipe, but I have eaten it
djust salt to taste (this recipe can take a lot of
ake corn tortillas - see my recipe for tortillas de maiz here
he sauce.
Note: This recipe should make 1 serving and
bout 10 minutes.
This recipe can be served with potato
TO POACH THE CHICKEN:(or for a short-cut pick up a rotisserie chicken and shred it.).
Cut the chicken breast in half.
Put the chicken in a pot, cover with broth. Add water if needed.
Cover and bring to a simmer.
Continue simmering until chicken is just tender but not soft, about 25 minutes.
Set aside to cool in broth.
When cool, strain and strip the meat from the bone, discard the bone.
Finish shredding chicken. If desired, you can shred some of the skin into the meat for extra flavor.
Reserve the broth for other use, ...