| 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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