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MEXICAN COOKING... continued from page 33


Oil Salt


Pepper Procedure: Previoulsy: If the turkey is


purchased frozen, it should be left in the refrigerator, not in the freezer at least two days be- fore, to go slowly thawing, and leave at room temperature at least 12 hours prior to losing all the water from freezing. Then wash well.


1.- Inject the whole turkey


December 19th


, 2011


These little strawberry Santas have nothing to do with this week’s recipe, but they look so cute, and ponche, no matter how good it tastes does not look cute.


marinate in the turkey pan while you prepare the filling. 3.-Filling.


with a mixure of red wine and the Worcestershire sauce. Adding liquid inside will help avoid dryness.


2.- Sprinkle turkey inside and out with pepper, garlic powder, and salt. If you pre- fer you can also smearing it with a mixture of seasonings of your choice and butter. Let it


seasonings, add the meat (all of it) wine and chicken broth and the remaining ingredients and cook 20 minutes over low heat. Fill the turkey in all their holes, and place the rest of the filling aside in the turkey pan. 4.- Bake for about 2 ½ hours at 400° F. Once in a while during the baking, open the oven and very carefully bathed the turkey with the released juices.


Fry the onion, and the


A few minutes before it is fully cooked, raise the temperature of the oven to brown the bird. To make sure that the tur- key is perfectly cooked, use a thin knife and pick in the joints of the legs, if the juice comes out pink it means that it needs more time.


This might not be an ancient recipe, but is very traditional, that is for sure. FELIZ NAVIDAD Y PROSPERO AÑO NUEVO AMIGOS!


Alejandra. 37


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