Pozole

Pozole is a Mexican soup with hominy and fresh vegetables. The unusual amount of garlic in this recipe is characteristic and does not overpower the dish.

10oz sliced mushrooms
10-12 clove garlic
1-2T chili powder
2-3c hominy

Puree garlic with a small amount of water. Put garlic and mushrooms in a medium saucepan with enough water to cover by 1in (2.5cm). Bring to a boil and simmer for 1 hour, adding water as needed. Add chili powder, hominy, and 1tsp salt. Simmer another 30 minutes. To serve top with sliced radishes, cilantro, lime wedges, and cabbage.

Mincemeat Pie

Mincemeat is a traditional food made of various spices and dried fruits.

pie crust for 1 crust pie (I used this one)
2 c dried cherries
1 c chopped dried pears
1 c raisins
1 whole tangerine, chopped whole
1 c chopped dried mango
2 c pared, cored, and coarsely chopped apples
1 tsp ground cloves
3 c white grape juice
2 T molasses
1/3 c sugar
pecan halves

stir all the fruit, cloves, molasses, and grape juice in a medium pot. Bring to boil and simmer about 1 hour, stirring occasionally. Remove from heat when dried fruit is soft and plump and apples begin to fall apart. Stir vigorously for 1-2 minutes until apples fall completely apart. Let cool and store in refrigerator. When ready to make pie, preheat oven to 425F. Put enough of the mincemeat into the pie crust to fill (you should have plenty left over). Top with pecan halves and sprinkle with sugar. Bake 30-40 minutes until filling bubbles and sugar begins to brown. Cool and serve.