Recipe - Mexican Chocolate Wedding Cakes

One half Onion
1 Carrot
2 Celery stalks
1 md Zucchini
1 Green bell pepper
1 Jalapeno
2 tablespoon Vegetable oil
1 tablespoon Tequila (up to 2)
2 tablespoon Cocoa
1 tablespoon Flour (allpurpose)
One half teaspoon Ground cinnamon
1 qt Chicken broth
One half cup Chopped fresh cilantro
One half teaspoon Salt
One half teaspoon Pepper

This recipe is in the Nov.96 issue of Southern Living.

Dice first 6 ingredients.

Saute vegetables in oil in a large Dutchoven until crisptender. Add
tequila, and remove from heat.

Combine cocoa, flour and cinnamon; stir into vegetable mixture. Add broth.
Bring to a boil over mediumhigh heat, stirring constantly; reduce heat,
and simmer, stirring occaisonally, 510 minutes or until tender. Stir in
cilantro, salt and pepper.

Yield: 6 cups.

Posted to FOODWINE Digest 20 November 96

Date: Thu, 21 Nov 1996 00:06:50 0500

From: Leslie Duncan duncan@VIANET.ON.CA