SOUP-AZTEC(SP) USENET Cookbook SOUP-AZTEC(SP)
SOPA AZTECA
SOUP-AZTEC - Aztec soup: a simple cheese, tomato,
and beef
soup
I got this recipe from my mother, who got it from
a friend
in Tucson, Arizona. The recipe is extremely simple
and
extremely quick. I like to serve it with Mexican
chef's
salad (SALAD-MEXICAN).
INGREDIENTS (Serves 4-6)
2 cups consommé
2 cups cream of tomato soup (use the recipe
of your
choice, or open a can)
4 oz green chilies, diced (or use more or
less, to
taste)
1/4 lb corn tortilla chips, crumbled
1/2 lb Monterey Jack cheese, cut into half-inch
(or
smaller) cubes.
PROCEDURE
(1) Mix soups and bring to a boil.
(2) Fill each soup bowl about 1/3 full with
crumbled
tortilla chips. Place a layer of cheese
cubes on
top of the chips. Put one or two spoonfuls
of
diced, drained chilies on top of the
cheese.
(3) When ready to serve, ladle boiling soup
on top of
the mixture in the soup bowls. Do not
stir. Serve
immediately.
NOTES
The boiling soup melts the cheese, but it also
begins to
make the chips soggy as soon as you pour it on.
If you chop
the cheese into finer cubes, it will melt more
quickly, but
if you chop it too fine, or if you grate it, then
the cheese
will form a layer on top of the soup instead of
remaining as
disctinct chunks.
RATING
Difficulty: easy. Time: 5 minutes preparation.
Precision:
no need to measure.
CONTRIBUTOR
Loretta Guarino Reid
DEC Western Software Laboratory, Palo Alto, California,
USA
guarino@decwrl.dec.com -or- decwrl!guarino
From: bill@hppsd2 (Bill Turner)
Newsgroups: mod.recipes
Subject: RECIPE: Sourdough French Bread
Date: 31 Jan 86 05:13:20 GMT
Organization: Hewlett-Packard PSD, Santa Clara
CA
Approved: reid@glacier.ARPA
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