Subject: Capirotada
From: Unicorn (unicorn@indenial.com)
Date: Fri Dec 14 2001 - 07:02:01 EST
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F O O D F U N N Y
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Reader Annette writes, "Here's a real good one for the Groan-O-Meter."
Q: What do you get when you cross a bulldozer, a collie and a chili
pepper?
A: A hot diggety dog!
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T O D A Y ' S R E C I P E
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Here's a traditional Mexican dessert, similar to many other bread
puddings found around the world, but the combination of spices and the
use of cheese make this one unique.
All recipes this week are adapted from "The Complete Book of Mexican
Cooking" by Elisabeth Lambert Ortiz, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0345325591/worldwiderecipes
Capirotada (Mexican Bread Pudding)
2 cups (500 ml) brown sugar, firmly packed
4 cups (1 L) water
1 cinnamon stick, about 4 inches (10 cm)
1 clove
6 cups (1.5 L) French bread, cut into 1/2-inch (1 cm)
cubes and toasted in the oven until dry
3 apples, peeled, cored, and sliced
1 cup (250 ml) raisins
1 cup (250 ml) chopped blanched almonds
1/2 lb (225 g) Monterey jack, Muenster, or other mild
cheese, cut into 1/2-inch cubes
Combine the brown sugar, water, cinnamon stick, and clove in a
saucepan and bring to a boil over high heat. Reduce the heat and
simmer for 10 minutes. Meanwhile, place a layer of the bread cubes in
the bottom of a greased oven-proof baking dish. Add a layer of
apples, raisins, almonds, and cheese. Repeat until all the
ingredients are used. Remove the cinnamon and clove from the syrup
and pour over the bread mixture. Bake in a preheated 350F (180C) oven
for 30 minutes. Serves 6 to 8.
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