This is a recipe from the Santa Anita Racetrack in California.2 pounds chicken pieces
Flour
1/4 pound butter or margarine
Salt and pepper
Nutmeg
1/2 pound small mushrooms
6 cooked artichoke hearts
1/2 cup cream sherry
1 cup cream or half-and-half
Mined parsley
Minced chivesDredge chicken in flour. Melt butter in large skillet. Add chicken and sauté until lightly browned. Season to taste with salt, pepper and nutmeg.Wash mushrooms and pat dry. Add to chicken along with artichoke hearts. Pour sherry over all; cover, then simmer for 15 minutes, or until chicken is tender and most of the wine has evaporated.Stir in cream. Add more cream if needed to thin sauce to desired consistency. Add parsley and chives and serve at once.Makes 4 to 6 servings.

Serves 12.1 cup cilantro, chopped, divided
3/4 cup lime juice, divided
3/4 cup parsley, fresh, chopped, divided
3 cups Wish-Bone Italian Dressing, divided
4 tablespoons garlic, minced
4 1/2 pounds skirt steaks
24 slices sourdough bread, toasted
36 slices tomatoes, sliced
24 slices red onions, slicedTo make the marinade for the skirt steaks, combine 1/2 cup of the cilantro, 1/2 cup of the lime juice, 1/4 cup of the parsley, and 2 cups of the Wish-Bone Dressing. Hold refrigerated.To make the sauce, combine the remaining 1/2 cup cilantro, 1/4 cup lime juice, 1/2 cup parsley, 1 cup Wish-Bone Italian Dressing, and the garlic. Hold refrigerated.Marinate the skirt steaks in the reserved marinade for 2 hours.Drain, grill until medium rare, and slice thinly.To assemble each sandwich, mound 4 ounces of the steak onto 1 slice of the sourdough. Top with 3 slices of tomato, 2 slices red onion, 2 tablespoons of the sauce, and the remaining slice of bread.

1 cup granulated sugar
5 tablespoons mixed flour and cornstarch
1/4 teaspoon salt
5 tablespoons fresh lemon juice
2 egg yolks
2 cups boiling waterMix flour, cornstarch, salt and sugar together. Add lemon juice, then egg yolks. Then add boiling water and stir until smooth, cooking over high heat until thick. Pour into a 9-inch baked pastry shell.Beat egg whites with 2 tablespoons sugar to make a meringue. Cover pie to the edges of crust and put into a 300 degree F oven until peaks are brown.

1 (6 pound) beef rump roast
1 (6 pound) pork roast
12 pounds masa
1 pound whole red chiles, mild or hot
Lard or Crisco®
Garlic
Cumin
Flour
Salt and pepper
Baking powder
1 pound dried corn husksNOTE: The chiles are the dried ones that you see hanging outside doors or under ramadas in the Southwest and can be purchased at any grocery store in the Southwest or packaged in the ethnic foods section of many grocery stores elsewhere. Masa can be purchased at any tortilla factory or grocery store in the Southwest or in the refrigerated section of the grocery store in many other areas of the country.To prepare chile paste
Break caps off all red chiles and shake seeds out. Soak red chiles in hot water until soft. Blend or process chiles into a paste using a small amount of water in which they were soaked to help it move in the food processor or blender. Put paste through a sieve to remove the skins. Throw skins away. This may be made way ahead of time and refrigerated until you make the tamales.To prepare meat
Use the cheapest roasts you can find!!! Try to cook the meat the day before assembling tamales, keeping it in the refrigerator until tamale-making time. Cut meat into large chunks. Cover meat with water in a very large pot. Add 6 to 12 garlic cloves and 2 or 3 tablespoons salt. Cook meat, covered, for 3 hours or until meat is tender and falling apart. Remove meat from juice and shred. SAVE THE JUICE. Mix meat sauce with the meat.To prepare meat sauce
Melt 2/3 cup lard or Crisco® and add 2/3 cup flour. Boil for 2 minutes. Pour over shredded meat and mix. Add chili paste, one cup at a time, to taste. Add 1 tablespoon of cumin. Add salt and pepper to taste.To mix masa
Place 12 pounds masa (room temperature) in a very large pan and mix with 1 1/4 cups lard or Crisco®, 2 tablespoons salt, 2 tablespoons baking powder, 1 cup chile paste and 2 cups meat broth.Mix with hands. Add more meat broth (about 1 cup). Add more chile paste for color if desired. Work all ingredients together with hands for about 10 minutes. The dough is ready when a small lump floats slowly to the bottom of a glass of water.To assemble tamales
Soak corn husks in hot water until soft. Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge. Place a small portion of meat in the center of masa. (You may place a stuffed green olive on the meat if you care to.) Roll husks and fold back, wide sides to center, then tapered flap up.Set a wire rack or vegetable steamer in the bottom of a large kettle. Put water in kettle just up to the bottom of the rack or steamer. Set tamales in kettle standing on end. Pack them in, allowing room for expansion of masa as they cook. Steam for about 20 to 40 minutes, or until masa pulls away from corn husk easily.

1/8 cup vegetable oil
1 cup Basmati or long-grain rice
2 large poblano chiles, tops removed, seeded, and diced
1 cup fresh cilantro leaves
3 garlic cloves, mashed
1/2 onion, diced
2 tablespoons chicken bouillon granules
Salt
Pepper
1 cup frozen peas and carrots
1 tablespoon butterIn a Dutch oven with a tight-fitting lid, heat oil and sauté rice.In a blender purée chiles, cilantro leaves, garlic, and onion with 2 cups hot water. Strain over the sautéed rice. Add chicken bouillon granules and stir until dissolved. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes until rice is tender.Meanwhile, cook frozen peas and carrots in lightly salted water for 1 minute. Drain. Add 1 tablespoon butter and garnish rice with them.