Quoting Dale Shipp to Michael Loo <=-
Somehow, this recipe is just so wrong.
Title: PEGGY'S CHILI (ALSO MAKES A GOOD SPAGHETTI SAUCE)
1/2 c Brown Sugar
1/8 c Cider Vinegar
That is in fact wrong on so many levels but I singled out the sugar
for comment. I know four people who put sugar in their spaghetti
sauce. Lilli's mom (my Lilli not Michael's) would sometimes add a
pinch of sugar to her pot decades ago. Older varieties of tomatoes
were more acidic and less sweet than modern ones, to the point that
tomatoes used to be safe to can in a hot water bath, not pressure
canned. She used about 1 tsp per cauldron.
My step daughter Raine adds about 1 tb per gallon because her dad
did when she was a kid so she grew up with sweet Danish style sauce.
Roslind's German FIL adds maybe 2 tb per gallon but also a lot of
crushed chilies so it's still edible just weird.
Raine's dad (whose background is half Danish, and a quarter each
German and English) used to add about 1/2 cup per gallon like Peggy,
above, does. He has cut that back to a 1/4 cup after decades of
abuse and ridicule from dinner guests. [g]
This mole sauce for meat uses sugar free tomato sauce.
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Title: Guaxmole Or Huaxmole
Categories: Mexican, Pork, Ribs, Sauces
Servings: 4
1 Lb pork ribs cut into small
pieces
1/3 white onion coarsely
chopped
1 Lb coarsely chopped tomatoes
1/3 white onion coarsely
chopped
4 cloves of garlic
2 TB lard
10 oz guaje seeds
6 serrano peppers
6 lg cilantro springs
8 corn tortillas
Guaxmole (also known as "huaxmole" or "mole de guaje") is a dish
that is prepared with guaje seeds (pronounced goo-ah-heh), which
are also known as huaxin, cacalas, or cascalhuite. Guaje seeds are
eaten in many ways, including dried, cooked, raw, or roasted. In its preparations it is used to add consistency to stews and cooked
dishes. Huaxmolli comes from the Nahuatl words huaxin (guaje) and
molli (stew/cooked dish). This is the guaje tree native to Mexico.
The guaje used to make guaxmole comes from a tree that is not very
good looking, but is still a source of foods for birds and humans
alike. One can still see flocks of birds perched up on these trees
peeling the pods away in order to eat the seeds. I have also seen
some people gather them in order to sell them in the markets as a
source of income. Guajes pods are among the foods that were gathered
by the ancient Mexicans, along with wild mushrooms.
1.In a medium size pot, barely cover the meat with water, add the
onion and salt and cook over low heat until it is half cooked. Drain
meat and save the broth.
2.Blend the tomatoes with garlic and onion in a blender until you
have a smooth puree.
3.In a skillet heat the lard and saute the meat. Top with tomato
sauce and cook over fairly high heat about 10 minutes, until it is
well cooked and reduce slightly.
4.Puree chiles with a cup of broth until mixture is kept smooth.
Gradually add the guaje seeds and blend until mixture is smooth. Add
it to the pan along with another cup of broth, cilantro and salt to
taste and simmer, stirring and scraping the bottom of the pan to
prevent sticking, about 45 minutes. The sauce should have a medium
consistency, add more broth or water if you need to dilute it.
Notes: Since these seeds are not available everywhere you can
substitute them for pumpkin seeds. But then it will be called
Pipian.
By Guest Author: Carmen Mendoza
Mely Martinez - Mexico in my Kitchen
From: Mexicoinmykitchen.Com
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Cheers
Jim
... Adding sugar to grape juice is like adding caffeine to coffee
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