Serve rich mole sauce over turkey

Mole, always considered a Mexican dish, actually originated with the Nahuatl people, a group of Indians living in southern Mexico and Central America. In fact, the word "mole" comes from their word "molli," meaning "concoction" in the Uto-Aztecan language they spoke.

Mole is a rich, cooked sauce that's usually served with poultry. It combines onions, garlic, tomatoes, chilies, aromatic seeds, peanut butter and a small amount of chocolate — its best-known ingredient. In Mexico, mole dishes are most frequently served for the midday meal, which is their largest meal of the day. This is due to the richness of the sauce and their very late dinner hour.

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TURKEY MOLE

1 medium onion, finely chopped (1 1/2 cups)

2 garlic cloves, finely chopped (2 teaspoons)

2 large tomatoes, or 3 small ones, peeled and chopped

1/4 cup raisins, finely chopped

1/3 cup chili powder

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt (omit if using salted stock)

1 tablespoon sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/4 teaspoon ground anise seed

1/4 cup unhomogenized smooth peanut butter

3 cups fat-free chicken broth

1/2 cup chopped fresh cilantro

2 pounds julienne-cut cooked turkey breast

8 cilantro sprigs for garnish, optional

1. Cook onion and garlic, covered, over low heat, stirring frequently, until soft and translucent. Add a little water if necessary to prevent scorching. Add all other ingredients except the chicken broth, cilantro and turkey. Mix well and cook, uncovered, over medium heat, stirring frequently, for about 10 minutes.

2. Bring the chicken broth to a boil and add it to the mole sauce. Cook over low heat, stirring occasionally, for 45 minutes, or until reduced in volume and slightly thickened. Stir in the chopped cilantro.

3. To serve, heat the turkey and pour 1/3 cup of the sauce over the top of each serving or chop the turkey, add it to the sauce and serve as you would a stew. Garnish with cilantro sprigs, if desired. Makes 8 servings.

Each serving contains approximately: 238 calories; 7 gm fat; 46 mg cholesterol; 316 mg sodium; 15 gm carbohydrates; 31 gm protein; 3 gm fiber.

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Dear Jeanne: Can you please help me with the fat in this recipe? It is delicious! — Evelyn Nigro, Gordonville, Pa.

Dear Evelyn: I know that putting cola in cake seems like it must do something special, but it really only adds liquid and sugar, so it's easy to replace it with some water (and cut a little of the sugar).

The marshmallows all melted into the cake just added more sugar, so I thought to get more of the fluffiness of the marshmallows, they should be added later. The new recipe is delicious, too, and it has almost one-third the fat!

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COCOA-COLA CAKE

2 1/3 cups flour