recipes

6 cups whole milk 1 cup masa harina--corn flour 2 cups water 1 cup brown sugar, firmly packed 3 oz. unsweetened chocolate, grated 1 cinnamon stick Heat the mild and chocolate in a saucepan, stirring to dissolve the chocolate. When chocolate is completely dissolved, remove from the heat and set aside to keep warm. Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent. Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes. Remove the cinnamon stick and serve the champurrado hot in cups or mugs.

� cup rice 2/3 cup sugar 1 tsp. vanilla 4 cups milk 1 cup rich cream � tsp. salt Scald milk. Put the rice into a deep baking dish, cover with the hot milk, and bake in a moderate oven for 3 hours, or until the rice is soft. Stir occasionally during first hour to prevent sticking. If necessary, add more hot milk. When almost done, add vanilla, sugar, and cream, and finish baking.

1 turkey of 4 kg. � kg. minced lean pork 1 kg. minced veal Salt and ground black pepper 1 glass of brandy 1 large glass of dry oloroso sherry 3 tins (of 90g) truffles (mushrooms) 150 g "jamon serrano" 200 g belly of pork in rashers 6 eggs For garnish... Apple puree, Plums, Pineapple, oranges and maraschino cherries For the stock.. Carcass and giblets of the turkey � kg carrots � kg leeks � kg onions 1 stick of celery 1 bottle of dry sherry 2 ham bones 36 g gelatin Eggshells Place the turkey upside down, cut the skin along the backbone, and using the fingers, ease away the skin in one piece, first on one side of the backbone and then on the other. It is elastic and should come away easily. Keep the breasts apart, making fillets of the thickest parts and cutting into strips. Remove the meat from the legs and wings, etc., and mince it with the pork and veal, putting it all into a bowl. Season with salt and ground black pepper, sprinkle with the brandy and sherry, add the chopped truffles and their juice, and the ham and belly of pork in strips. Leave to marinate for 4 hours, together with the beaten eggs. Remove the sliced truffles and the strips of ham and belly of pork, and reserve. Then knead together the filling thoroughly by hand.

8 egg yolks A few drops of vanilla essence 1 pint milk 2 tbls. syrup 4 oz. sugar Heat 3 tbls. sugar with � tbls. water until it is of a brown caramel consistency. Pour into an oven-proof dish or little individual dishes, which have previously been dipped into cold water and not dried (this prevents sticking). Make a custard by beating the yolks well, adding the milk and flavoring and pour into the caramel-lined dish or dishes and bake for about 20 minutes. Cool, turn out and keep in cool place until served.

Now spread out the skin of the turkey on the working surface and lay the fillets on top like the pages of a book. Cover the breasts with a layer of the minced meat and then with one of ham and belly of pork strips, breasts and slices of truffle, repeating the operation until the ingredients are used up. Using a stout needle, sew together the edges of the skin and also the holes made by the wings and legs. Place the sew-up skin with its filling on a white napkin, roll it around and sew with large stitches, then tie it into a roll with uncolored string. Put the roll into a large saucepan, together with the cut up carcass and cut up vegetables and pour over this the bottle of dry sherry. Add the ham bones, the gelatin and a few egg shells. Cover with 3 liters of cold water and boil briskly for 3 hours (1 � hours each side), seasoning with salt and ground pepper. Make sure that it is evenly cooked, then remove the roll and leave it on a dish to drain and cool. Remove the cloth in which it is wrapped, wring out the juice into the cooking liquid, rinse out the cloth and again wrap up the roll without sewing. Put it on a dish, place a chopping board on top, and on top of this a weight of 3 or 4 kg. Press for 12 hours and then put into the refrigerator. Boil the cooking liquid without a lid, reducing it to 1 liter if converting it into a jelly. If strained, this makes a magnificent soup or consomme. If required thicker, add three or four leave of gelatin. Cut the roll into slices 1 cm. thick. Serve with puree of apples and plums and decorate with slices of fresh pineapples and orange and with maraschino cherries.

HOLIDAY COOKIES Christmas Tree Cooling Grid Tips 2, 6 Christmas Red, Kelly Green, Golden Yellow Icing colors 10 Pc. Christmas Cookie Collection Set Grandma�s Gingerbread Recipe, Roll-Out Cookie Dough Recipe (following) Gold Ribbon Cut out cookies from gingerbread dough. Color and thin down cookie dough with water until it will pass through tip 2. Outline and pipe in designs on cookies with tip 2. Bake. While still warm, use opening of 6 to make hole in tops of cookies. Let cool and tie to grid with ribbon. Each serves 1.

ROLL OUT COOKIE DOUGH RECIPE 14 x 20 Excelle cookie pan 1 cup butter or margarine, softened 1 cup sugar 1 large egg 1 teaspoon vanilla 2 teaspoon baking powder 3 cups flour Preheat oven to 375�. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball in a circle approximately 12" in diameter and 1/8" thick. Dip cutters in flour before each use. Bake cookies on un-greased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.

GINGERBREAD RECIPE 5 to 5-1/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt 2 tsp. ginger 2 tsp. cinnamon 1 tsp. nutmeg 1 tsp. cloves 1 cup shortening 1 cup sugar 1-1/4 cups unsulphured molasses 2 eggs, beaten Preheat oven to 375�F. Thoroughly mix flour, soda, salt and spices. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well. Add four cups dry ingredients and mix well. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough. Roll out on a lightly floured surface to 1/4 in. thickness for cut-out cookies. Bake on ungreased cookie sheet. Small and medium sized cookie sheet. Small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes. One recipe of this gingerbread dough will yield 40 average-size cookies. Note: If you�re not going to use your gingerbread dough right away, wrap dough in plastic and refrigerate. Refrigerated dough will keep for a week, but be sure to remove it 3 hours prior to rolling so it softens and is workable.