Five spiced chicken stir-fry recipe

FRUITS CAKE

1. 4 cups chopped pecans
2. 1 3/4 cups chopped candied pineapple
3. 1 1/2 cups dried peaches or apricots
4. 1 1/2 cups golden raisins
5. 2 cups all-purpose flour, divided
6. 1 cup butter, softened
7. 1 cup packed brown sugar
8. 5 eggs
9. 1 cup peach or apricot nectar, divided
10. 1/2 cup honey
11. 1/4 cup milk
12. 1 1/2 teaspoons ground cinnamon
13. 3/4 teaspoon baking powder
14. 1/2 teaspoon salt
15. 1/2 teaspoon ground allspice

Cooking Directions

# Grease and flour two 9-in. x 5-in. x 3-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside.

# Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside.

# In a mixing bowl, cream butter and sugar; add the eggs, one at a time, beating

well after each addition. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well.

# Pour into prepared pans. Bake at 325 for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.

# With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving.

Tortilla Soup

ingredients
1. 6 tablespoons cooking oil
2. 8 (6 inch) corn tortillas, halved and cut crosswise into 1/4-inch strips
3. 1 onion, chopped
4. 4 large cloves garlic, smashed
5. 1 tablespoon paprika
6. 2 teaspoons ground cumin
7. 1 teaspoon ground coriander
8. 1 teaspoon chili powder
9. 1/4 teaspoon cayenne
10. 1 1/2 quarts canned low-sodium chicken broth or homemade stock
11. 3 cups canned crushed tomatoes in thick puree
12. 2 bay leaves
13. 2 1/2 teaspoons salt
14. 1/4 cup lightly-packed cilantro leaves
15. 3 tablespoons chopped cilantro (optional)
16. 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
17. 1 avocado, cut into 1/2-inch dice
18. 1/4 pound Cheddar, grated
19. Lime wedges, for serving

Cooking Directions

1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.

2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.

3. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.

4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

Yield: 4 servings