| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Soups/stews, Mexican, Poultry | 4 | Servings |
INGREDIENTS
| 2 | qt | Chicken soup |
| 1/2 | c | Rice* |
| Salt; to taste | ||
| 2 | Avocado, med | |
| 1 | Tomato, large; diced | |
| 4 | Scallion; w/top, sliced | |
| 1 | Chile serrano; minced | |
| 2 | tb | Cilantro; chopped |
| 2 | Lime, Mexican | |
| Mrs. Rasmussen's Book of One-Arm Cookery | ||
| Mary Lasswell |
INSTRUCTIONS
TOPPING Make the chicken soup from a well-grown hen with pieces of meat, skinned and boned, left in. The pieces should be fairly large; this is a main- dish soup. *The rice should be cooked in the soup. Peel and slice the avocados, and cut into 1" pieces. The chiles are best chopped fine in a blender. Halve the limes. Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on the uncooked topping. Serve with hot tortillas. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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