| 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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