| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Mexican | Vegetables, Soups, Mexican | 8 | Servings |
INGREDIENTS
| 3 | Cloves Garlic; Crushed | |
| 2 | tb | Vegetable Oil |
| 2 | White Bread; Slices, * | |
| 4 | c | Chicken Broth |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Egg; Large, Slightly Beaten |
INSTRUCTIONS
* Bread should be cut into small pieces. Cook and stir garlic in oil in a 3-quart saucepan until brown. Stir in bread; cook and stir until light brown. Stir in broth, salt and pepper. Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Sprinkle with snipped parsley, if desired. From Betty Crocker's "Southwest Cooking" and from Tia Darrow. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest4.zip
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