Soups Recipes

1/2 c Onion; Finely Chopped, 1 Med 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 4 c Chicken Broth 1/4 c Red Bell Pepper; Chopped 1 T Red Chiles; Ground 3/4 t Basil Leaves; Dried 1/2 t Salt 1/4 t Pepper 15 oz Tomato Puree; 1 can 1/2 c Vegetable Oil 10 ea 6"-dia Corn Tortillas; * 2 c Chicken Breasts; Cooked, ** ---------------------------------GARNISHES--------------------------------- 1 x Avocado Slices 1 x Cheese; *** * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. --------------------------------------------------------------------------

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.

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1 pk Pinto beans 2 lb Chili meat OR 4 lb Lean beef sirloin, chopped In 1/2 inch cubes 1 lb Low-fat turkey sausage 1 c Onions, chopped 1 tb Garlic powder 1 tb Red cayenne pepper 2 cn Tomato sauce 3 tb New Mexico (or other hot) Chili powder 1 t Dried oregano 2 tb Ground cumin 1 tb Vegetable oil 1 t Louisiana (or Tobasco) Hot Sauce 1 cn Jalapenos, chopped 1/2 tb Salt

Contributed to the echo by: Michael Gallagher Bob, here is my variation of a chili recipe with beans in it. If the people here don't like beans with their chili, I'll give a substitution. DON'T change anything, for this is the way you should make authentic Texas chili--not the cheap imitation stuff. Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions. Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste.

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1 c. cooked chicken meat 2 eggs plus 1 egg with ? c. cooked egg scramble then cut into long strip ? kg apulid or water chestnut, chopped 4 slice cooked ham, in long thin strip ? cooked ham, chopped 5 kg hot chicken broth 1 egg white 14 cabbage leaves 1 tbsp. cornstarch salt to taste 1 ? tbsps. onion, chopped

Chop chicken and pork meat to a paste. Blend in water chestnuts and ham. Add egg white and cornstarch, onion, and salt. Blend well. Parboil cabbage leaves. Remove the midrib. On each piece of cabbage leaf, spread about 2 tbsps. of mixture, arrange ham and fried egg at the center and roll. Steam for 15 minutes, the cut into 1? pieces. Arrange compactly in a cup. Pour chicken stock. Serve seasoned with salt.

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