Mission Inn Tortilla Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Southwester

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 ts Butter
1 1/2 ts Olive oil
1 lg Yellow onion — diced
28 oz Tomatoes — diced, canned
1 Whole jalapeno pepper (or
Serrano) — diced
6 oz Vegetable-juice cocktail
(V-8)
2 tb Chicken stock
2 c Hot water
3/4 ts Ground cumin
3/4 ts Paprika
1 pn Chili powder
1/2 ts White pepper
1 Clove garlic (or more) –
Minced
1 1/2 tb Tomato paste
1/2 c Fresh cilantro — chopped
1 tb Cornstarch
1 tb Water
6 Corn tortillas — 6-inch
Size
Vegetable oil — for frying
1 c Avocado — diced
2 c Grilled chicken breast –
Diced
1/4 c Fresh cilantro — chopped
1 c Cheddar cheese — grated

Heat butter and olive oil in heavy saucepan until
butter melts. Add onion and cook until translucent.
Add tomatoes and continue to cook until soft. Add
jalapeno and mixed vegetable juice. Bring to boil and
add stock and hot water. Bring to simmer. Add cumin,
paprika, chili powder, white pepper and garlic, and
cook, stirring occasionally. Add tomato paste and 1/4
cup cilantro and cook, stirring occasionally.

Mix cornstarch with 1 tablespoon water, then stir into
tomato mixture and simmer until liquid is shiny, about
10 minutes.

Meanwhile, cut tortillas into 1 1/2-inch strips or
cubes and deep-fry in hot oil. Remove and drain.

To serve, distribute 1/2 cup avocado, 1 cup chicken
breast, 1/8 cup chopped cilantro and half tortilla
strips among 6 bowls. Pour hot soup over garnish and
top with remaining avocado, chicken breast, chopped
cilantro and tortilla strips. Pass grated Cheddar on
the side.

Makes 6 servings.

Chef’s Notes: This recipe was shared by Joe D.
Cochran, Jr., the executive chef at the Mission Inn in
Riverside, California.

Recipe By : Mission Inn, Riverside, CA via LA
Times 10/26/95

From: Caitlin Davis Carlson, Seaview,wa

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Popularity: 7% [?]

Title: ICING FOR IOWA BROWNIES
Categories: Chocolate, Desserts
Yield: 16 servings

1 Stick Butter/Margarine
1 1/2 c Sugar
1/3 c Evaporated milk*
1/2 c Chocolate morsels*

**Can substitute 1/4 c. milk with Hershey’s syrup to taste, but not as good
as above.
In saucepan combine butter, sugar and evaporated milk. Bring to boil.
Boil one minute. Stir in chocolate morsels and heat and stir until melted.
Frosting will be thin and glossy, but sets up on the brownies.
Frost brownies RIGHT AWAY with wet knife. (In hot weather, place in
refrigerator for about 20 mins to aid in “setting up”)

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Popularity: 8% [?]

Title: Hot Cocoa
Categories: Diabetic, Beverages
Yield: 2 servings

1 1/2 tb Cocoa Vanilla to taste (optional)
2 c Skim milk 1 tb Gran. artificial sweetener
Dash salt

Mix cocoa with 1/2 cup milk. Stir in remaining milk. Cook over low
heat, stirring constantly until mixture comes to a boil.

Remove from heat. Add salt, vanilla, and artificial sweetener.

1 cup serving – 95 calories, 1 skim milk exchange 9.1 gm protein, .9
gm fat, 14.1 gm carbohydrate, 126 mg sodium (not counting pinch of
salt), 467.5 mg potassium, .2 gm fiber, 4 mg cholesterol.

Source: Am. Diabetes Association Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier, Nov 93

MMMMM

Popularity: 6% [?]

EASY BORSCHT SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Beets red,cooked,cubed
2 tb Butter
1 lg Onion,finely chopped
6 oz Cabbage,cut fine in strips
2 tb Wine Vinegar, red
2 Tomatoes,peeled,cubed
1 t Sugar
4 Parsley twigs,tied together
1 Bay Leaf
1 1/8 qt Vegetable broth
Salt
Pepper
1/2 c Sour Cream
1 bn Dill, chopped

1. Saute the onion in the butter;add the beets and the
cabbage and saute. 2. Add the rest of the ingridients,
cover and simmer until all is soft;
stir often. 3. Taste again and seson, if needed;
remove parsley and bayleaf. 4. Put soup in plates or
mugs and add i dollop of sour cream in the middle
and sprinkle with dill. Serve hot. Translated by
Brigitte Sealing
Cyberealm BBS Watertown NY 315-785-8098

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Popularity: 4% [?]

TART OF RHUBARB WITH STRAWBERRIES AND CINNAMON ICE-CREAM

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CINNAMON ICE-CREAM—–
1/4 liter Milk (7/8 cup)
1/4 liter Cream (7/8 cup)
4 Egg yolks
80 grams Granulated sugar (2 7/8 oz)
3 tablespoons Ground cinnamon
—–DOUGH—–
80 grams Butter (2 7/8 oz)
100 grams Granulated sugar (3 1/2 oz)
1 Egg
1 dash Salt
1/2 Vanilla bean — scrapped
3 tablespoons Whipping cream
1/2 Lemon — grated rind
150 grams Sifted flour (5 1/3 oz)
100 grams Ground almonds (3 1/2 oz)
—–RHUBARB TART—–
400 grams Rhubarb (7/8 lb)
50 grams Granulated sugar (1 3/4 oz)
3 tablespoons Water
1/4 liter Heavy cream (7/8 cup)
2 tablespoons Kirsch
1 Vanilla bean — slit
4 Egg yolks
Butter for the flan ring
Flour for dusting
3 tablespoons Coarse sugar
—–STRAWBERRY SAUCE—–
400 grams Strawberries (7/8 lb)
100 grams Granulated sugar (3 1/2 oz)
3 tablespoons Water
2 tablespoons Kirsch

Cinnamon ice-cream: Beat egg yolks and sugar until light and lemon-colored.
Blend in cinnamon. In a saucepan bring milk and cream to a boil; gradually
stir in the hot liquid into the egg mixture. Return to saucepan, over LOW
HEAT beat until it thickens. Let cool. Freeze. PASTRY DOUGH: Beat butter and
sugar until smooth and creamy. Beat egg and add salt. Stir into mixture. Add
vanilla seeds, cream and grated lemon rind. Stir in flour and almonds.
Rapidly work into a smooth solid dough. Cover and chill for 1 hour.
STRAWBERRY SAUCE: Wash and hull the strawberries. Place in a saucepan, add
sugar, kirsch and water, bring to the boil. Liquidize and rub through a fine
sieve. TART: Wash, trim and skin rhubarb, cut diagonally into slices. Spread
the bottom of a flat pan with sugar and place rhubard on top. Add water and
bring to a quick boil. Let rhubarb cool. Remove the rhubarb from the liquid
with a slotted spoon and transfer to a bowl. Stir in cream, kirsch, egg
yolks, sugar and vanilla seeds. Blend well. Heat the oven to 180 oC (355
oF). Butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. Roll out the
dough to a thichness of 3 mm (1/8 in) and line flan ring. Form a rim around
the edge. Prick with a fork, line with aluminium foil, fill with dry beans
and bake blind for 10 minutes. Remove beans and foil, spread the bottom with
the rhubarb mixture. Set in oven and bake for 15-20 minutes. Sprinkle with
coarse sugar and continue baking for 10 minutes. Let cool. SERVING: Cut the
tart, transfer on plates. Spoon some strawberry sauce on one side, scoop
ice-cream and set on sauce. ~

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Unless otherwise noted the recipes came with Mastercook or
were collected from the “net”. Also, my cookbooks contain
hundreds of recipes so unless noted I have not yet prepared
the attached! Jerry

Popularity: 9% [?]

Mulled Apple Cider Sorbet

Recipe By : Gourmet October 1991
Serving Size : 1 Preparation Time :0:00
Categories : Ice Creams/Sorbets/Ices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cups unpasteurized apple cider
1 Each 3-inch piece cinnamon stick
1/2 Cup sugar
2 Teaspoons fresh lemon juice

In a large saucepan combine cider, cinnamon stick, sugar,
and a pinch of salt.Bring mixture to a boil and let reduce to
about 4 cups about 5 to 10 minutes. Stir in the lemon juice and strain
through a fine sieve into a bowl.
Cover and let chill until cold. Freeze according to ice cream maker’s
directions. Makes about 1 1/4 quarts

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Popularity: 3% [?]

Title: BANANA-RUM ICE CREAM
Categories: Frozen, Desserts, Fruits
Yield: 1 servings

2 Egg
1/2 c Sugar
1/4 c Honey
1 tb Lemon juice
2 c Half-and-half
1 c Whipping cream
3 tb Rum

In a large bowl, beat eggs until blended. Beat in sugar and
honey un- til smooth and light. Stir in bananas and lemon juice.
Stir in half-and-half, whipping cream and rum.

MMMMM

Popularity: 2% [?]

SAUCEPAN STUFFING MIX

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Whole grain bread (1 1/2 oz)
-cubed and dries in a 250
-degree oven for 45 to 60
-minutes
1/3 c Pecans — chopped
2 tb Dried parsley flakes
2 ts Poultry seasoning
1/2 ts Dried rosemary
1/2 ts Dried ground fennel seed
1/4 ts Salt (opt)

Combine all ingredients and store in an airtight
container.

Attach these instructions:
To prepare, heat 1 cup water to boiling in a large
saucepan. Remove from heat, and add stuffing mix.
Stir well and add a bit more water if necessary to
make hte stuffing barely moist without being mushy.
Return to heat, cover tightly, and steam on low heat
for 10 minutes. Fluff with a fork before serving.

Total calories per serving: 186 Fat: 7 grams

Source: Vegetarian Journal, Jan/Feb 1995
Pooh’s Recipe dbase (lisa_pooh@delphi.com)
2/2/96

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Popularity: 4% [?]

Title: CHURCH WINDOW COOKIES
Categories: Cookies
Yield: 10 servings

1 pk 6 oz mint chocolate chips
1 pk 6 oz plain chocolate chips
1 ea Stick oleo
1 pk Miniature colored marshmallo
1 c Chopped nuts
1 x Flaked coconut

Heat first 3 ingredients just enough to melt chips, let cool. The add
marshmallows and nuts. Stir until marshmallows and nuts are covered
with chocolate mixture.
Put flaked coconut on wax paper and put half of cookie mixture in a
line and roll. Repeat with other half of mixture. Put in
refrigerator until hardened, cut into cookies.
Tasty and very pretty.

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Popularity: 5% [?]

Title: BEEF WITH CHINESE STEAK SAUCE
Categories: Beef, Main dish, Oriental
Yield: 4 servings

1 lb Beef sirloin or flank steak

————————-MARINADE————————-
1 tb Soy sauce
1 tb Water
1 tb Dry sherry
2 ts Sesame oil
1 ts Cornstarch

—————————SAUCE—————————
2 tb Hot ketchup
1 tb Hoisin sauce
1 tb Steak sauce
2 ts Worcestershire sauce
2 ts Packed brown sugar
1/2 ts Tabasco sauce

————————–NOODLES————————–
2 oz Bean thread noodles, broken
-in half

————————–GARNISH————————–
1 Green onion (including top)
-finely chopped

PREPARATION: Trim and discard fat from beef. Cut beef
across the grain into 3- by 2- by 1/4-inch slices.
Combine marinade ingredients in a bowl and add beef;
stir to coat. Cover and refrigerate for 2 hours.
Combine sauce ingredients in a bowl; mix well and set
aside. COOKING: Set wok in a ring stand and add oil to
a depth of 1 1/2 to 2 inches. Place over high heat
until oil reaches about 375 degrees F. Add half the
bean thread noodles and deep-fry for about 5 seconds
or until they puff and expand. Turn over and cook
other side. Lift out and drain on paper towels. Cook
remaining noodles. Place noodlen on a serving
platter, pressing down on noodles to flatten slightly;
set aside.
Remove all but 2 Tablespoons oil from wok. Add beef,
6 or 7 pieces at a time, and cook for about 1 to 1 1/2
minutes on each side or until done to your liking. As
beef is cooked, transfr it to a bowl; set aside while
cooking remaining beef. Return all beef to wok and
place over medium heat. Pour sauce over beef and
cook, stirring to coat well, for 2 minutes. Spoon beef
over noodles and srinkle with green onion. Serve hot.
TIPS: Adjust the amount of Tabasco sauce to taste. For
a spicier flavor, substitute sweet bean sause for
hoisin sauce.

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Popularity: 11% [?]