Text 7965, 84 rader
Skriven 2006-11-25 17:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: TRANS-FATS
==================
 -=> Quoting Burton Ford to Jim Weller <=-

 BF> What in ketunkit is oleska?

 jw-> Just a slight misspelling of Olestra.

 BF> Ahhh, thank you.
 
 jw-> Now then, what's a ketunkit? [g]

 BF> [chuckle]  A slight misspelling of Hell.

You're going to get mail from the Southerners! [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ancho Tortilla Soup
Categories: Southwest, Soups, Chicken, Chilies, Tortillas
  Servings: 6

      6    white corn tortillas, halved
    and cut into 1/2 inch
    strips
      2 TB oil
      1 c  chopped onion
      1 TB crushed red chile peppers
      1 TB minced fresh garlic
      1 ts cumin
      2    bay leaves
      1 qt stock
      1 cn (14 1/2 ounce) tomatoes,
    undrained, diced
    1/2 lb boneless chicken breasts,
    cooked and shredded
    fresh avocado, chopped and
    sprinkled with lemon juice
    3/4 c  shredded Monterey Jack
    cheese
    chopped fresh cilantro for a
    garnish

Ancho chiles are actually nothing more than dried Poblano chiles. This
is the most widely used dried chile in Mexico. It should be a dark
reddish-brown, and they should have a mildly hot, somewhat sweet flavor.
This soup has overtones of both sweet and sour flavors - mildly hot and
very sustaining. Serve it with some freshly made guacamole and crunchy
tortilla chips.

Preheat the oven to 400 degrees F and coat a large baking sheet with a
nonstick cooking spray. Spread the tortilla strips on the baking sheet
and bake them for eight to ten minutes. They're done when they turn
crisp and golden. Set the chips aside.

Heat the oil in a large saucepan and add the onion. Cook for two to
three minutes, or until the onion begins to soften. Add the chile
pepper, minced garlic, cumin and bay leaf. Continue cooking for another
few minutes.

Add the broth and the tomatoes to the mixture. Reduce the heat and
simmer, uncovered, for about 20 to 30 minutes. Remove the bay leaves.

Place a few toasted tortilla chips and a small amount of chicken into
each serving bowl. Add the soup. Top with the chopped avocado, the
cheese, and the cilantro.

source unknown

From: Mignonne To: Native-Cooking-L

MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife




... Foam is what you stay away from when you're swimming in a lake.
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