Chipotle Mustard Sauce

My sister-in-law, Cheryl, served this delicious sauce with a grilled pork tenderloin.

Ingredients:
1/4 cup chipotle or southwestern style mustard
1/3 cup white wine
1/4 cup cream

Directions:
Heat mustard and wine, add cream. These measurements aren't exact, so adjust to taste.

Sauce

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Fast Rising Bread/Cinnamon Twist

This bread recipe fell out of an old Betty Crocker cookbook my grandmother gave me more than 40 years ago. The recipe was given to me by an elderly American Woman when I lived in Costa Rica during the early 70's. I remember telling her (I think her name was Louise) about the things I missed from the States, one of which was the Van de Kamp bakery and the "Swedish Twist" coffee cake we frequently enjoyed as kids. She offered to teach me how to bake bread and attempt to re-create the "Swedish Twist". We have used her recipe to make delicious loaves of bread, dinner rolls and cinnamon twists. I have transcribed the recipe below, just as she wrote it out on what is now a torn sheet of paper, yellowed with age, with fading ink.

Enjoy!

(This recipe makes enough dough for 2 loaves of bread.)

Ingredients:

3/4 cup warm water

2 teaspoons sugar

2 packages of yeast (1½ TBS)

2 cups of milk (or 1 cup water & 1 cup milk)

3 tablespoons shortening

1 teaspoon salt

6 to 7 cups of flour

2 or 3 eggs

Directions:

Mix 3/4 cup of warm water, sugar and yeast, set it aside and let it stand for 10 minutes. Heat 2 cups of milk and in a large bowl mix in the shortening and gradually add 2 cups of flour until you have a smooth batter and add in the salt. Add the eggs and yeast mixture gradually adding more flour and beat to a smooth batter. Keep adding flour until you have a soft dough that is well mixed and no longer sticking to the sides of the bowl.

Cover and let it rise to double in size. Punch it down and let it rise again. Form into bread loaves, buns, or roll it out for cinnamon rolls. Bake at 375 for 20 minutes, or until golden brown. You can baste the tops with butter after they come out of the oven.

If you want to make a cinnamon twist, flatten out part of the dough into a oblong about 15" x 6" x 1/2" to 3/4" thick. Cut into 3 strips lengthwise from one end almost to the other end. Leave about one inch at what will become the top of the braid. Liberally cover with cinnamon sugar and start braiding, adding pecans and raisins into each fold. Bake at 375 for 20-25 minutes, or until golden brown. You can baste the twist with butter, or a sugar glaze, when it comes out of the oven.

Rolls

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Chipotle Lime Mustard Sauce

(Makes about 1 1/2 cups)

Ingredients:
2 chipotle chiles in adobo, or more to taste
3 tablespoons Dijon mustard
1 tablespoon dry mustard
Grated zest and juice of 4 key limes (about 1/3 cup)
2 tablespoons honey
2 tablespoons white vinegar
1/4 cup olive oil
1/2 teaspoon ground cumin
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

Directions:
In the jar of a blender or the bowl of a food processor fitted with a metal blade, combine chiles, Dijon mustard, dry mustard, lime zest and juice, honey, vinegar, olive oil, cumin, salt and pepper. Blend for about 1 minute, stopping once or twice to scrape down the sides, until you have a smooth sauce. Taste for seasoning and add more salt, pepper, or another chipotle (I use 3 for a nice kick) if desired. Use immediately or refrigerate in an airtight container for up to 2 weeks. This sauce will thicken after it has been refrigerated. Thin it with a bit of lime juice or vinegar if needed.

For a delicious twist, use only two limes and 1/4 cup of orange juice.

Sauce

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Taco Soup

This soup is always a big hit for supper in the colder months. It can be thrown together in a matter of minutes and it's yummy with some corn bread or tortillas. Even though you may find an ingredient you don't normally like, you will be pleasantly surprised at how good this tastes when everything is combined.

Ingredients:
1 lb ground hamburger meat or ground turkey
1 can Pinto or Black Beans (I use one can of each)
1 can Great Northern Beans or Navy Beans
1 can Whole Kernal Corn
1 can Hominy (I know what you're thinking, but trust me for the tortilla taste)
2 cans diced Tomatoes with Chiles (Ro-Tel)
1 package Taco Seasoning
1 package dry Ranch Dressing Mix

Optional:
Sauté 1 cup diced onions and 1 cup diced sweet peppers in a tablespoon of olive oil before you add the meat.

Directions:
Brown ground meat; add ingredients from each can including liquid; add taco mix and ranch dressing mix; stir all ingredients until well combined and simmer about 20 minutes until hot through and through. You can add water to taste - not required but it will make a more soupy dish.

Serving suggestion: Try topping with a dollop of sour cream, grated cheese, a little diced onion and some chopped cilantro just before serving.

Turkey

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