The Family Table

The family table, where laughter to tears, memories, debates, and dreams are shared. Children in and out of the kitchen, the women sharing stories while they cook, and the men telling jokes over a good cigar or drink. Always enough food to go around for those that pop in, never enough time to feel you want to go home ... what memories does your table hold?

Grandma's Tortillas
as recited to Sr. Maria Fidelis, OP by Grandma Zuniga

Ingredients:
3 Cups of Flour
2tsp Baking Powder
1 tsp Salt
5 tbsp Crisco
1 1/4 Warm Water

Directions:
Blend Flour, Baking Powder, and Salt.
Mix crisco in with hands - adding warm water 2 tblspns at a time.
Knead 5 minutes
Rest for 20 minutes Pull apart dough and make into golf size balls.
Using a rolling pin, roll out to 8 inch size tortillas.
Place on hot griddle flipping once or twice til done.
Eat while hot with butter!

Grandma's Holy Mole
By Aunt Susan and Uncle Pete
(Large Family Batch)
Ingredients:
6 Chicken Breasts
3 Cloves
One tsp Cumin
Badia Seasoning (or) Salt & Pepper
Chicken Broth
1 Small Can of Tomato Paste
9 Slices Broiled Buttered Bread (both sides)
6 Ancho Chilies
Water
Directions:

Brown chicken in a stock pot with a bit of canola oil; remove and set aside. Add half of the chicken broth and a cup of water, stirring the bottom of the pot to stir the drippings. Add chicken back in and simmer for 20 minutes.

Deseed the ancho chilies, and place in a small pot with 1.5 cups chicken broth and 1 cup water. Bring to a boil and cook until softened-then set aside.

Now, grind the three cloves, one tsp cumin, and a little water to loosen the paste if you have a molcajete.

Use a food processor to grind toast and place in a medium bowl; use the processor to grind the chilies and cumin mixture, then add the bread crumbs.
(This is your mole mixture!!! Remove chicken from broth and whisk in tomato paste.

Gradually add the mole mixture while stirring to a gravy consistency.

You might have leftover mole mixture for future use.

Grandma's Rice (or close to it)
Ingredients:
11/2 Cups of rice
4 Cups chicken stock (water optional) I use 1/2 and 1/2
1 tbsp vegetable oil (bacon optional)
11/2 tsp garlic powder or minced garlic
1 tsp cumin
1/2 diced med onion (optional)
8 oz can tomato sauce (use 6 oz)
Salt and Pepper to taste
(need: large skillet with lid)

Directions:
Heat oil in a large skillet, add diced onion, and cook until translucent - about 3 minutes.
Add long-grain rice and lightly brown, stirring constantly.
(Prepare by mixing together in bowl measuring cup: ckn stock (or water), garlic powder, cumin and 6oz of tomato sauce- put to the side)
Once rice is toasted pour in liquid mixture and cover with lid - Do Not Open While Cooking.
Cook 10 minutes and remove lid, lower heat to low and add salt, Stir slightly- COVER with lid and Simmer on low for additional 15-20 minutes.