IS NATIONAL PANCAKE DAY

HAPPY NATIONAL PANCAKE DAY

SWEET POTATO PANCAKES

Ingredients:

3/4 cup sifted all-purpose flour

3/4 cup sifted whole wheat flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup light brown sugar

1/2 teaspoon ground nutmeg

1 cups mashed cooked sweet potatoes

2 eggs, beaten

2 cups milk

1/4 cup butter, melted

Preparation:

Peel and cut sweet potato in to 1 inch squares. place in a bowl and cover with water, microwave tell soft about 6 minutes. Drain the water and mash the potato up on a plate with a fork.

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by spoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.

PRESIDENT'S DAY

BATTLE MUSHROOM

MUSHROOM AND PURPLE POTATO

TAMALES WITH ROASTED PEPPER

SAUCE

ingredients

2 packages Banana leaves

(available at Whole Foods Market)

16 oz. baby portobello mushrooms

1/4 cup dried chanterelle mushrooms

6-8 purple potatoes

1 teaspoon mexican oregano

1 teaspoon toasted ground cumin seed

6 oz. graded queso chihuahua

Soak dried Chanterelle mushrooms in 1/4 cup warm water for 20 minutes

Cut Mushrooms in to wedge shape, remove Chanterelle from water and dice. Saute Portobello and Chanterelle in a little olive oil with the Oregano and Cumin till tender

remove from the pan ad the soaking water from the Chanterelle to the cooking juices and reduce to 1/8 combined with the potatoes, mushroom, salt, pepper and let cool

Cut potatoes in to small 1/4 inch pieces coat with olive oil, season with salt and pepper and roast at 450 degrees Fahrenheit till tender about 8 minutes, let cool

prepare the tamale dough to package instructions

Unfold banana leaves and wipe clean with a damp cloth. Cut with scissors into 8x6 pieces.

Warm over open flame on the stove or boiling water for a few seconds before filling,

fold all four sides and tie with string if you want. Steam for 20 minutes

Roasted Pepper Sauce

ingredients

2-3 (12-15 Baby peppers) yellow and red peppers

1/2 cup chicken stock

1/2 cup Mexican cream

Salt and Pepper

Core and seed the Peppers. Roast at 425 degrees Fahrenheit for about 20 minutes.

Combined all ingredients and blend till smooth.

information about mushrooms in Chile and Mexico

http://eatingchile.blogspot.com/2009/10/eating-chilean-wild-mushrooms-hongos.html

http://goodfoodmexicocity.blogspot.com/2009/08/seasons-greetings-part-1-wild-mushrooms.html