Soup laden with veggies is ladled over tortillas

RECIPE FINDER

April 12, 2000|By Ellen Hawks | Ellen Hawks,Sun Staff

Lucy M. Garcia of Corrales, N.M., writes that she is anxious for a recipe for Tortilla Soup. "I've had it in Mexico, Texas and California, and no one would part with the recipe. I prefer the Mexican recipe because it had a better flavor and was not so watery."

Rose Salerna of Cary, Ill., responded with tester Laura Reiley's choice.

A Lemon Delight recipe was the request of Helen A. Myers, no given address, who wrote: "The one I'm interested in had marshmallow fluff, gelatin, lemon, eggs, sugar and more."

Her answer came from Wendy Mellinger of Smithton, Pa.

Mexican Tortilla Soup

Serves 6

vegetable oil for frying (about 1 cup)

10 corn tortillas, cut into very thin strips

salt

12 ounces skinless, boneless chicken breasts (about 3 halves), cubed

1 cup chopped yellow onion

3 large red potatoes, peeled if desired, and diced

6 cups chicken broth

1 cup frozen cut corn

4 1/2 -ounce can chopped mild green chilies

1/4 cup chopped cilantro

1 lime, cut into six wedges

In a heavy stockpot, heat 1/4 inch of oil over medium-high heat until very hot. Working in batches, fry tortilla strips until crisp. Drain on paper towels, salt lightly and set aside. Pour off all but 1 tablespoon of oil. Saute chicken on high for about 5 minutes until it begins to brown. Add onions and cook another 5 minutes or until brown. Add potatoes and broth. Bring to a boil and simmer, covered, for 10 minutes. Add corn, chilies and cilantro. Return to a boil and simmer another 5 to 8 minutes or until vegetables are tender. Divide tortilla strips among soup bowls. Ladle soup into bowls and squeeze a lime wedge on top of each portion.

Tester Laura Reiley's comments: "This is a wonderful soup, but two things would make it better: a bit of chopped tomato and a little more heat. I suggest adding a chopped tomato when the onions are added, and seasoning the soup with a little Tabasco or chopped jalapeno to taste. The mild green chilies give it depth of flavor without adding much spice. The tortilla strips start out crispy and gradually get softened by the broth, imparting a wonderful corn taste to the soup."

Lemon Fluff Delight Serves 12

3 ounces lemon Jell-O

2/3 cup sugar

grated peel of 1 lemon

juice of 1 lemon

1 1/2 cups boiling water

1 can evaporated milk, chilled overnight

1 cup tiny marshmallows

1 small can (8 ounces) crushed pineapple with juice

1 package soft, old-fashioned macaroons

Mix Jell-O, sugar, lemon peel, lemon juice and boiling water. Chill until syrupy. Then whip the chilled milk until stiff. Add marshmallows and pineapple. Fold mixture into the Jell-O mixture. Mix well. Pour into a 12-inch-by-7-inch pan lined with crumbled macaroons. Reserve several cookies to crumble over the top of the mixture. Refrigerate at least 2 hours before serving.

Tester Reiley's comments: "Use lemon Jell-O, not lemon Jell-O pudding for this recipe. Be sure to whip the evaporated milk just before adding it to the Jell-O mixture. Unlike whipping cream, evaporated milk won't hold its stiff peaks for too long. It begins to deflate. The whole mixture is very liquid when it is first poured over the macaroons, but it sets up within two hours. The result is a light, chiffon-like custard with a lemon-pineapple flavor and little marshmallow bits spread throughout. The contrasting macaroon crust gives the whole thing a tropical flavor."

Recipe requests

* Doris Mask of Kelso, Wash., is trying to find a recipe for Sour Cream Raisin Tarts. She wrote, "Some years ago we had a restaurant called Fran and Paul's. My friend and I used to go to the restaurant just for these delicious treats. I've tried in vain to reach Fran to ask if she'd share this recipe."

* Rita M. K. Vining of St. Augustine, Fla., would like to a recipe for Stewed Tomatoes, "particularly those made at Haussner's Restaurant in Baltimore."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number.

Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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