By NEMS Daily Journal
Chicken in Light Sauce
3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
4 cloves garlic, minced
1 (1-inch) cube of fresh ginger, peeled and chopped or 1 teaspoon ground ginger
2 tablespoons water
3 boneless, skinless chicken breasts
6 tablespoons vegetable oil
1 (21⁄2-inch) stick cinnamon
2 bay leaves
5 whole cardamom pods
5 whole cloves
2 whole hot dried red peppers (optional)
1 teaspoon ground turmeric
1 teaspoon salt
1⁄8 teaspoon pepper
1 tablespoon fresh lemon juice
Combine tomato sauce, yogurt and 1 cup water in a small bowl. Mix well and set aside.
Place garlic, ginger and 2 tablespoons water in a blender and blend to a smooth paste. Set aside.
Wash chicken breasts in water, pat dry and then place in lemon juice for about 10 minutes. Remove from juice, rinse again and pat dry. Cut chicken into large chunks. Heat oil in a heavy Dutch oven over medium-high heat. Brown chicken on all sides; remove from pot.
Add cinnamon, bay leaves, cardamom, cloves and red peppers to oil in pot; stir once. Spices will darken. Pour paste from blender into pot; add turmeric and stir for 1 minute. Return browned chicken to pot and add tomato sauce mixture, salt, pepper and lemon juice. Bring to a boil, cover, and lower heat. Simmer gently for 20 to 25 minutes, turning chicken often. Serve over white rice or with Naan, an East Indian flat white bread (available in some Walmarts).
1 cup all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 tablespoon vegetable oil
Combine egg, flour, milk and vanilla. Batter will be very thin. Heat oil in a non-stick skillet over medium heat. Pour a thin layer of batter into pan and tilt pan so that batter covers the bottom of pan. Turn pancake over when brown. When other side is browned, remove to a plate. Repeat with remaining batter. Spread jam of your choice on each pancake (crepe) and roll up.
1 box Duncan Hines yellow cake mix
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 teaspoons vanilla or almond extract
1⁄2 cup granulated sugar
Prepare cake mix batter according to package directions and set aside.
In a blender, combine sweetened condensed milk, evaporated milk, eggs and vanilla extract.
In a skillet, melt sugar at a low temperature until golden. Do not let it burn.
Grease a 12-inch cake pan and pour caramelized sugar in bottom. Add cake mix batter. Carefully and slowly pour milk and egg mixture around the edges of the cake batter in the pan. The cake mix will rise and the milk mixture will be at the bottom of the cake. Place this pan inside a larger pan and fill the outer pan halfway with water. Bake at 350 degrees for 1 hour. Do not open the oven.
Once the cake has cooled, refrigerate in cake pan overnight or up to 1 week. When ready to serve, run a knife around the edge of the cake and invert it onto a large serving plate. Garnish with whole and sliced strawberries.
11⁄2 pounds pork stew meat, cut into 3⁄4-inch cubes
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
2 cups beef broth
2 (15-ounce) cans hominy, rinsed and drained
2 (4-ounce) cans chopped green chiles
1 to 2 jalapeño peppers, seeded and chopped (optional)
1⁄2 teaspoon salt
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground oregano
1⁄4 teaspoon pepper
1⁄4 teaspoon cayenne pepper
Ancho Chili Sauce (recipe follows)
1⁄2 cup minced fresh cilantro
Tortilla strips (optional)
In a Dutch oven, cook pork, onion and garlic in oil over medium heat until pork is no longer pink; drain. Return pork mixture to pan and stir in broth, hominy, chiles, jalapeños if using, spices and Ancho chili sauce. Bring to a boil. Reduce heat, cover and simmer 45 to 60 minutes or until pork is tender. Stir in cilantro and serve with tortilla strips, if desired.
Ancho Chili Sauce
6 Ancho chiles, washed and seeded
3 cloves garlic
Boil chiles and garlic in a small amount of water until soft. Blend to a smooth consistency.
1 boneless, skinless chicken breast
2 eggs beaten with a little water
Salt and pepper
1⁄2 to 3⁄4 cup all-purpose flour
Oil for frying
Cut chicken breast in half horizontally to make 2 thin cutlets, then pound each down to an even thickness. Sprinkle with salt and pepper. Dip each piece in flour, then in egg, then in flour again. Shake off excess. Fry chicken in heated oil until lightly browned. Drain on paper towels. Serve with Peasant Potatoes.
1 medium onion, finely chopped
6 tablespoons vegetable oil
8 medium potatoes, boiled, cooled and sliced
Salt and pepper
1 tablespoon fresh dill, finely chopped
Sauté onion in oil. Add potatoes, salt and pepper and stir. Remove from heat; add dill and serve.