Ingredients For This Recipe:

1 large sweet onion
2 large tomatoes (suggested tomatoes - better boy, beefsteak, vine ripe tomatoes)
1 serrano pepper (do not use jalapeno pepper)
¼ container of frozen orange juice
8 to 10 Limes (it depends how much juice your limes have. You may need less or more.)
1 bunch of fresh cilantro
1 to 2 tablespoons of ketchup
20 to 25 large shrimp (do not use frozen shrimp, make sure they are very fresh as they will “cook” in lime juice)
Salt to taste
Tostadas (you can find these in any Mexican grocery store)

Preparation of Ceviche:
Finely chop your serrano pepper, onion, tomatoes and cilantro. Add fresh lime juice (2 to 3 limes), orange juice, ketchup and salt. Taste and adjust to your liking. You can also add a couple of tablespoons of the lime from where the shrimp cooked. Stir all of the ingredients together and let them sit for a while so that all of the flavors marinate.
Serving suggestions: Serve in old fashion champagne glasses or very small bowls, with a piece of iceberg lettuce, a sprig of cilantro and half of a piece of tostada.

Serving Suggestion: Pappy & Company Signature Keys Coupe Cocktail Glasses

Ingredients For This Recipe:

9 Eggs (2 egg whites, 7 whole eggs)
1 Can Sweetened Condensed Milk
1 Can Whole Milk (you will use the can from the sweetened condensed milk to measure your milk)
1 Cup Sugar

Ingredients For This Recipe:

A Whole Organic Chicken in Pieces
1 onion
5 cloves of fresh garlic, peeled
¼ cup of sugar
8 ounces of tomato sauce

Salt and pepper to taste

Purchase the following at your Mexican store:
A small bag of chile morron dry
A small bag of chile chipotle dry
A small bag of chile pascilla dry
A small bag of chile ancho dry
A jar of any brand molé paste

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• Directions:
  
• Prepare your chicken:
  Put the whole chicken in pieces in a deep pot and over with water. Add the onion, garlic, salt and pepper and bring to a boil once boiling cover it and leave on medium heat until your chicken is fully cooked 30 to 45 minutes.
  Preparing the Molé Sauce:
  Cut open all of the peppers and take out the seeds and cut off the stems. The seeds will change the flavor of your mole so you don’t want any in the sauce. You should have approximately 4 peppers per bag. Put all of you peppers in a pot, cover them with water, on the stove bring them to a boil, once boiling lower your heat to low, cover and let sit for 15 minutes or until the peppers are soft. Drain your peppers. Once drained put them in the blender with 3 or 4 cups of the chicken broth from the chicken you cooked. Add the whole jar of mole paste about 16 ounces, tomato sauce, sugar and blend together with your peppers. If your sauce is too thick add more chick broth. The consistence of you sauce should be like that of a thick cream soup. Taste it and if you feel that it needs more sugar add here.
   Preparing Your Molé:
  Remove the skin from your chicken and place in a clean pot and add your sauce. If you need to add more broth if necessary. The chicken should be swimming in the molé sauce. Your will be using the sauce to serve your mole.
  Serving Suggestions:
  On a bed of the mole sauce add a little piece of the chicken with your small mold of rice. Serve with fresh corn tortillas that I buy at the Mexican grocery store. They make them fresh every day. A traditional molé recipe has many many ingredients and very labor intensive to cook taking days. The reason we use the paste is that it already has the critical ingredients like chocolate and the 7 essential peppers and the result is delicious and quick.