| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Chicken, Family & fr |
1 |
Servings |
INGREDIENTS
| 7 |
c |
Water |
| 3 |
lb |
Broiler-fryer chicken; cut up |
| 1 |
md |
Onion; halved |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
|
Flour tortillas; (about 7" in diameter), cut in 1-inch strips, up to 5 |
| 1/4 |
c |
Unsifted flour |
| 8 |
oz |
Borden sour cream |
|
|
Chopped parsley or paprika |
INSTRUCTIONS
In Dutch oven or large heavy saucepan, combine water, chicken, onion, salt
and pepper; bring to a boil. Cover and simmer 1 hour or until tender.
Remove chicken from broth; cool.
Bone chicken; return to broth. Bring to a boil.
Drop about 1/4 of the tortilla strips in boiling broth to cover surface;
cover and simmer 2 minutes. Repeat until all strips are added.
Remove from heat.
Blend flour into sour cream; slowly stir into broth and heat through,
stirring constantly.
Garnish with chopped parsley. Refrigerate leftovers.
Makes 4 to 6 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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