Salsa Verde

From Tamales 101: A beginner's guide

Fat Free Masa

From Tamales 101: A beginner's guide

Red Chile Sauce

• 3 oz dried ancho chiles
• 2 cups low-salt chicken broth or water
• 2 large whole garlic cloves plus 1 chopped garlic clove
• 1 tsp dried oregano
• 1 Tbs vegetable oil
• 1 1/2 Tbs. dark brown sugar
• 1 Tbs. balsamic vinegar

Heat large skillet over medium-high heat. Add chiles. Toast until puffed and smoking slightly, turning occasionally, about 1 1/2 minutes Transfer to large bowl. Add enough very hot water to cover chiles, weigh down with plate and soak until soft, about 30 minutes.

Drain chiles, reserving one cup soaking liquid. Stem and seed chiles; place in blender. Add one cup broth, 2 whole garlic cloves, oregano, and one cup soaking liquid. Blend until sauce is smooth, adding more broth by 1/2 cupfuls if too thick.

Heat oil in large deep saucepan over medium heat. Add chopped garlic. Saute until brown, about 3 minutes. Add chile puree. Partially cover, reduce heat to medium-low, and simmer 8 minutes, whisking occasionally. Transfer sauce to bowl; whisking in sugar and vinegar. Season with salt and pepper.

Basic Masa Dough

• 6 3/4 cups masa (corn tortilla mix)
• 2 Tbs salt
• 6 3/4 cups low salt chicken broth, warmed (or veggie broth if you want a veggie tamale)
• 1 1/2 lbs. lard (I know, disturbing, but use crisco, and keep in mind that this is to make 36 tamales - so over all, it's not really that much)
• 3 Tbs. red chile sauce
  

Whisk masa and salt is large bowl. Gradually add 6 cups broth, stirring until smooth dough forms. Beat lard in large bowl of heavy-duty mixer fitted with whisk attachment (or with electric mixer in extra-large bowl) until very fluffy, scraping down sides of bowl often. Add masa in egg-size lumps, beating until dough is blended and fluffy. Beat in up to 3/4 cup more broth by 1/4 cupfuls if dough is firm. Divide dough between 2 bowls (about 6 cups each). Mix 3 Tbs. chile sauce into one of the bowls. If you are using the salsa verde mix it into the other bowl - or leave it plain (or divide it into two and mix the salsa verde into one of those halves).

California Roll Salad - a'la Katie

This is a salad I got from Katie. Katie, please let me know if I got it right.

• avocado
• k-krab
• cucumber
• white rice
• sea weed
• soy sauce

Cut up the avocado, k-krab, and cucumber. Mix it with white rice. Drizzle some soy sauce on top (or other Asian seasoning of your choice) and top with shredded sea weed.

いただきます！

Kluski Noodle Kugle

Another Jane Recipe -- get your pinches, smidges, and bits out! :)

(Rachel you can find this recipe if your wedding recipe book)

• 12 oz kluski noodles (boiled and drained)
• 1 stick butter or margarine
• 1 package defrosted chopped broccoli (or fresh)
• 3 eggs
• 1 cup coffee rich
• 1 package onion soup

Put noodles in casserole dish and melt one stick of butter over. Add broccoli and mix.

In a bowl mix 3 beaten eggs, 1 cup coffee rich, and package of onion mix.

Pour mixture over noodles and broccoli.

Bake for 45 minutes at 350 degrees F

Fruit Salad

• Your favorite fruits
• Especially grapes (those are the eyes)

Cut up your fruit and put it in a bowl.