Chapter & Hearse

Angelica’s Recipes

3 cups coarsely chopped or shredded (pulled) poached chicken

1 onion, chopped

½ green pepper, chopped

1½ teaspoons salt

1/8 teaspoon pepper

1½ to 2 teaspoons chili powder (according to taste)

1 (8-ounce) can tomato sauce

½ cup water

12 corn (or flour) 8- or 9-inch tortillas

1 tomato, chopped

¾ cup grated or shredded Cheddar cheese

1 cup lettuce cut into strips

Your favorite bottled salsa

In large skillet, mix together chicken, onion, green pepper, salt, pepper, chili powder, tomato sauce, and water. Cook covered over low heat for about 15 minutes, then uncovered for 5 to 10 minutes, until excess liquid is gone. Oven heat the tortillas and fill lower 3/4 with chicken mixture, and the remainder with the tomatoes, cheese, and lettuce. Top with a spoonful of the salsa.

Makes 12 tacos/6 servings.

3 cups sifted cake flour (sift before measuring)

2 teaspoons baking powder

¼ teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1 pound powdered sugar

4 egg yolks, well beaten

1 cup milk

1 teaspoon vanilla extract

1 cup shredded coconut

4 egg whites, well beaten

Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients at least 2 times. In a mixing bowl, cream butter and gradually add sugar. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in vanilla and coconut. Gently fold in egg whites. Bake in three greased 8-inch round pans at 350° for about 30 minutes, or until a wooden toothpick inserted in the center comes out clean.

Makes three 8-inch layers.

1 cup (2 sticks) unsalted butter, at room temperature

2½ cups confectioners’ sugar

1/3 cup coconut milk, at room temperature*

1½ teaspoons vanilla extract

1/8 teaspoon salt

1½ cups sweetened flaked coconut

*You can substitute regular milk for the coconut milk, then substitute coconut extract for vanilla extract.

Using an electric mixer, beat butter in large bowl until smooth. Add sugar, coconut milk, vanilla, and salt. Beat on medium-low speed until blended, scraping down the sides of the bowl. Increase speed to medium-high, and beat until light and fluffy.

Frost the cake. Gently press coconut onto the sides of the cake, and sprinkle the top with coconut, too.

Serves 6-8.

1 egg

½ cup milk

¼ cup unsalted butter, melted

1½ cups all-purpose flour

½ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 cup fresh blueberries or well-drained frozen blue-berries (thawed)

Heat oven to 400º. Grease the bottoms of 12 medium muffin cups or line them with paper baking cups. Beat egg; stir in milk and melted butter. Mix in remaining ingredients just until flour is dampened. Batter should be lumpy.

Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

Makes 12 muffins.

1½ cups all-purpose flour

¾ cup sugar

2½ teaspoons baking powder

¼ teaspoon salt

¼ cup unsalted butter

¼ cup milk

1 egg

Heat oven to 375º. Grease 9x1½-inch round layer pan or 8x8x2-inch square pan. Blend all ingredients except topping. Beat vigorously for 30 seconds. Spread batter in pan. Sprinkle topping over batter. Bake 25 to 30 minutes, or until wooden toothpick inserted in the center comes out clean. Serve warm.

Topping:

1/3 cup brown sugar (firmly packed)

¼ cup all-purpose flour

½ teaspoon cinnamon

3 tablespoons firm unsalted butter

Mix all ingredients until they resemble coarse crumbs.

Variations:

Add ½ cup chopped walnuts and/or ½ cup raisins to cake batter.

9 servings.

1 cup flour

½ cup unsalted butter, softened

¼ cup confectioners’ sugar

Preheat oven to 350º. Mix these ingredients and press into an ungreased 8x8-inch square pan, building up the edges. Bake 15-20 minutes, or until just starting to brown.

2 eggs

1 cup granulated sugar

½ teaspoon baking powder

¼ teaspoon salt

2 teaspoons grated lemon peel (about one lemon’s worth)

2 tablespoons lemon juice (about one lemon’s worth)

Reduce oven temperature to 300º. Beat the above ingredients together until they’re light and fluffy (about 3 minutes). Pour over the crust while it is still hot. Bake until no indentation remains when you touch lightly in the center, about 25 minutes. When cool, cut into squares. Dust with a bit more confectioners’ sugar.

Mrs. Roth liked to add a dab of yellow paste food coloring to her lemon bars, but they don’t need it (and I don’t recommend it).