CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
|
|
6 |
servings |
INGREDIENTS
6 |
c |
Chicken broth |
8 |
|
Celery stalks |
2 |
c |
Diced onion |
3/4 |
ts |
Garlic salt |
1/4 |
ts |
White pepper |
2 |
lb |
Velveeta cheese1 cup |
|
|
Diced jalapeno peppers |
|
|
Sour cream |
|
|
Flour tortillas |
INSTRUCTIONS
Newsgroups: rec.food.recipes
>From: garhow@hpubmaa.esr.hp.com (Garry Howard)
>Date: Mon, 16 Aug 93 09:31:13 +0200
Source: "Santa Fe Recipes", Tierra Publications. Recipe from Guadalupe
Cafe, Santa Fe,
Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a
large saucepan place the chicken broth, celery, onions, garlic salt, and
white pepper. Cook over high heat for 10 minutes, or until the mixture
reduces and thickens slightly. In a blender or food processor place the
broth and the cheese. Puree them together until the mixture is smooth.
Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add
the diced peppers and mix them in well. Serve with a dollop of sour cream
and warm flour tortillas.
Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on Dec 29,
1998, converted by MM_Buster v2.0l.
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