Add milk mixture
3. Seperate yolk and white of 1 egg. Add the yolk to the yeast mixture but save the white for later. Now add flour to the yeast and egg. Blend well until dough is formed into a ball
4. Flour a pastry board. Knead until smooth. Return to bowl and cover with a towel. Let rise in a warm place for 90 minutes. Meanwhile grease a baking sheet and pre heat oven to 350 degrees.
5. Knead dough on a floured surface. Then shape the dough. You can shape dough into a skull and crossbones or oval shapes four our souls.
6. Cover bread with a towel and let rise for 30 minutes. Meanwhile in a bowl, mix anise seeds, Cinnamon and two teaspoons of sugar together. In another bowl beat egg white lightly.
7. When 30 minutes is up, brush top of the bread with eggwhite and sprinkle sugar mixture. Bake for 30 to 35 minutes.
Makes 8 to 10 servings.

Sauce
1 cup sesame seeds
1 cup blanched almonds
1 tablespoon corn oil or lard
2 teaspoons powdered chicken bouillon
6 guero (yellow) chiles, chopped
3/4 cup olives
2 teaspoons capers

Instructions

Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender. Strain, reserving the broth. Skin and bone the chicken, and set aside. 

To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. Puree the sesame seeds with the almonds and 2 cups of the chicken broth.

Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened.

Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes. Add the chiles, olives, capers and chicken. Simmer for 10 minutes, and serve hot. 

Makes 8 servings. 

Día de los Muertos

    * 2 cups powdered sugar
    * 1 egg white
    * 1 tablespoon of light corn syrup
    * 1/2 teaspoon of vanilla
    * 1/3 cup of corn starch
    * Food coloring
    * 1 fine paintbrush

1. Sift powdered sugar.

2. Mix egg white, syrup and vanilla in a dry, clean bowl.

3. Mix sugar into wet mixture gradually.

4. Mix with fingers until the mixture forms a ball.

5. Sprinkle cornstarch on table or board.

6. Put the mixture on the table and shape into smooth, manageable ball.

7. Wrap tightly in plastic and chill until ready to use. (Mixture will keep for months.)

8. Use plenty of cornstarch when making skulls or other shapes.

9. When the figures are dry, color them as you wish.

1 tomato, diced
1/2 onion, finely chopped
1 lime, juiced
1 tablespoon chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
 salt and pepper to taste
1 tablespoon olive oil
1 skinless, boneless chicken breast halves - cut into strips
1/4 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1 clove garlic, minced
2 (12 inch) flour tortillas
2 ounces shredded Monterey Jack cheese
 salt and pepper to taste
2 tablespoons sour cream, for topping

 Directions 
1 In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper. Set the pico de gallo aside.

2 In a large skillet, heat 1/2 tablespoon olive oil. Add the chicken breast meat, and saute until cooked through and juices run clear. Remove chicken from skillet, and set aside.

3 Put the remaining 1/2 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic, and saute until the aroma is strong. Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat. Set this mixture aside; keep warm.

4 In a heavy skillet, heat one flour tortilla. Spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture. Sprinkle remaining cheese over the chicken, and top with the remaining tortilla. Flip, and cook on the opposite side. Remove quesadilla from skillet, and cut into quarters. Serve with sour cream and remaining pico de gallo.