Option: You can use herb-flavored vinegar. Combine 2 cups white wine vinegar with 1 cup fresh herbs, such as oregano and thyme, a couple of cloves of garlic and a bay leaf. Pour into a clean glass jar and let sit away from direct light for two weeks. Strain the vinegar into another clean glass jar and store it in the cupboard up for 1 year. Serves 6-8. — "Fan Fare," by Debbie Moose (Harvard Common Press, $14.95)

MARVELOUS MOLE CHILI

5 dried ancho chiles
4 dried pasilla chiles
5 dried guajillo or New Mexico chiles
3 tablespoons vegetable oil
3 pounds beef chuck roast, cut into 1-inch cubes
1 cup chopped onions
1 tablespoon chopped garlic
1 9-ounce can tomato sauce
2 quarts chicken broth
1 bay leaf
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt to taste
Cornbread for serving (optional)

Place the ancho, pasilla and guajillo chiles in a bowl. Cover with boiling water and let soak for 30 minutes. Use a saucepan to weight them down if they float to the surface.

Meanwhile, heat 1 tablespoon vegetable oil in a large saucepan or Dutch oven over medium heat. Lightly brown the beef. Do not overcook. Remove the beef from the pan, draining any liquid, and set aside.

Heat the remaining 2 tablespoons oil in the same pan and cook the onions and garlic until soft, but not browned. Remove the pan from the heat.

When the chiles have soaked 30 minutes, drain them, remove the stems and seeds (hold under running water to do this) and pat dry. Puree to a smooth paste in a food processor.

Replace pan over heat. Add tomato sauce and chicken broth, and bring to a boil. Stir in the beef, chile paste, bay leaf and cinnamon. Reduce heat to low and simmer, uncovered, for 1 hour.

Add oregano, cumin and cayenne pepper. Let simmer, uncovered, for another hour. Add a little water or chicken broth if the chili becomes dry or overly thick. Add salt and serve hot. Pass cornbread to crumble into individual bowls of chili, if desired. — "Fan Fare," by Debbie Moose (Harvard Common Press, $14.95)

MO'S MOTHER'S COLESLAW

1 small head green cabbage
1 green bell pepper, finely diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup cider vinegar
1/3 cup sugar
2 tablespoons olive oil

Shred cabbage using a food processor or by hand. Place in a large bowl and toss with the green pepper, salt and black pepper.

In a small bowl, whisk together the cider vinegar, sugar and olive oil. Stir the dressing into the cabbage mixture. Cover and refrigerate for several hours or overnight. Serve cold or at room temperature. Serves 6-8. — "Fan Fare," by Debbie Moose (Harvard Common Press, $14.95)

---

E-mail: vphillips@desnews.com