Yield: 2 servings
|3 tablespoons||Fresh lime juice|
|2 tablespoons||Dark corn syrup|
|2 tablespoons||Gingerroot; peeled --|
|20 millilitres||Garlic -- chopped|
|1||Jalapeno pepper; seed --|
|½ teaspoon||Ground allspice|
|15 ounces||Can hormel chili no beans|
|½ cup||Slivered almonds -- toasted|
Combine lime juice and next 6 ingredients in container of an electric blender; top with cover, and process until smooth. Combine chili and juice mixture in a medium saucepan; bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat; stir in almonds. Serve over grilled chicken, pork, beef or lamb. Yield: About 2- ¼ cups.
Turkey Cutlets Mole: Prepare juice mixture as directed above. Place chili and juice mixture in a large skillet. Bring to a boil over medium heat; add 1 pound turkey cutlets. Cover, reduce heat, and simmer 7 minutes. Uncover, and simmer an additional 7 to 9 minutes or until turkey is no longer pink; stirring occasionally. Place turkey on serving plates and spoon sauce over. Sprinkle with almonds.
Source: Cafe Southern Living Five-Star Dining; Southern Living Cooking School Norma Wrenn
Recipe By :
From: Meg Antczak Date: 10-07-95 (20:36) (163) Fido: Interco