Chicken mole, a poultry people-pleaser


June 02, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

The call is for mole. This spicy Mexican concoction (pronounced moh-LAY) is a dark and rich sauce generally served with chicken. Judy Foltz of Baltimore has wanted a recipe for chicken mole ever since she attended a potluck dinner where it was served. And, she wrote, "oddly enough, one of the ingredients was chocolate."

Emily P. McDaniel of Baltimore responded with her recipe, which she calls Monterey chicken mole.

McDaniel's Monterey chicken mole

Serves 4

1 broiler or fryer about 3 1/2 pounds, cut up (see note)

salt and pepper to taste

1 10 1/2 -ounce can of black bean soup, undiluted

1 10 3/4 -ounce can tomato soup, undiluted

1/4 cup lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon Tabasco sauce

2 1-ounce squares semi-sweet chocolate

3/4 cup slivered almonds, divided (best if toasted)

2 tablespoons minced parsley.

Season chicken generously with the salt and pepper and put into a buttered 2 1/2 -quart casserole. For the sauce, blend the soups, lemon juice, cinnamon, cloves and Tabasco in an electric blender. Add the chocolate cut into small pieces and 1/2 cup of

the almonds to the blender. Mix until the almonds are chopped but still visible.

Pour this sauce over the chicken, cover and bake at 400 degrees for about 1 1/2 hours or until chicken is fork-tender. Before serving, sprinkle with parsley and the remaining 1/4 cup almonds.

Note: Two chicken breasts which have been split and boned may be substituted.

* Cheese bread, once served in the Hutzler's restaurants, was the recipe request from M. Cromwell of Baltimore, who noted that a collection of several Hutzler's recipes was published in The Sun many years ago. Readers such as M. Elaine White and Jean Towns of Catonsville and Ellen S. Gladden of Baltimore responded with recipes as did Lois, no last name, from Middle River, who sent us an exact copy of the one printed in The Sun about five years ago.

Hutzler's cheese bread

Makes 4 loaves

9 1/2 cups bread flour

2 teaspoons salt

1/4 cup sugar

2 cups milk

13 1/2 ounces sharp Cheddar cheese, grated

1 cake or package of yeast

1 cup lukewarm water

2 1/4 tablespoons each of margarine and of butter.

Dissolve the yeast in the luke

warm water. Add the rest of the ingredients. Knead dough and let rise until double in bulk, about 2 hours. Divide into four parts and put in greased 4-by-8-inch bread pans. Let rise again and bake in a 300 degree oven for one hour.

* Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

* If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please print clearly. We will test the first 12 recipes sent to us.

Recipe requests

* Patricia A. Cox of Ellicott City is seeking one of the "old-fashioned bread and butter pickle recipes. We had one that was passed down to us from my husband's aunt who lived in Evansville, Ind., and she was 70 years old when she gave it to us. It was lost in a move, but our friends still talk about the pickles we gave them on holidays."

* Jeanne M. Pizza, Cockeysville, says she went to London not long ago and "I was served a scone with clotted cream which tasted like whipped butter mixed with whipped cream. It was so delicious. Can you help?"

* Laura Burkowski of Baltimore would like to have a recipe for pineapple slaw.

* Janet G. Freeze of Baltimore wants a sesame salad dressing similar to the one served at Nichi Bei Kai restaurant, and she would also like to have the Sabatino's house dressing. "The commercially prepared one isn't even near the same," she wrote.

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