With so many more choices at the local supermarket than ever before, it is
like a fool's paradise!

Being a natural born experimenter, I just can't help myself. So I made our
favorite Tex-Mex chili with... humm... must I confess?... differences.

Lazy way: Boil a chicken and add Dona Maria mole. Serve on fried rice,
tortillas and beans on the side.

Today's experimental Tex-Mex chili - pinto beans, ground turkey, jar of Dona
Maria, add oregano and yes, cumin!

I recommend any experimenter in this forum to use quarter portions just for
the chef to taste before condemning friends and family to something so
strange and different they could not appreciate the genius behind the
innovative recipe.

Comments?

PS - by the way... making Mexican food in today's cornucopia is a matter of
minutes. For example: You have an unexpected visitor. Open a can of Ro-Tel
and pop a bag of Fritos. You have an instant munchie without chopping a
single onion or tomato. And its really good!

On Feb 28, 1:43?pm, "Wayne Lundberg"

> Lazy way: Boil a chicken and add Dona Maria mole. Serve on fried rice,
> tortillas and beans on the side.

I boiled a turkey breast and finished it in Dona Maria mole. The mole
in a jar is concentrated and the correct amount of water has to be
determined experimentally. My turkey breast came out well.

> For example: You have an unexpected visitor. Open a can of Ro-Tel
> and pop a bag of Fritos. You have an instant munchie without chopping a
> single onion or tomato. And its really good!

I like to throw a handful of Fritos into a soup bowl and pour a can of
Riviera brand pasta e fagioli over the chips, and then microwave the
high sodium concoction for a minute. That makes a quick hearty lunch
which has a crunchy texture that canned foods lack.