| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Mexican |
Mexican, New text im, Too hot tam |
8 |
Servings |
INGREDIENTS
| 2 |
oz |
Unsweetened butter |
| 1/2 |
lb |
Dry vermicelli; 2-inch pieces |
| 1 |
|
Onion; diced |
| 1 |
lb |
Mushrooms; sliced |
| 3 |
|
Italian Roma tomatoes; seeded and diced |
| 1/2 |
bn |
Epazote leaves; chopped |
| 2 |
c |
Chicken broth |
|
|
Sea salt; to taste |
| 1 |
c |
Coarsely shredded Manchego cheese |
INSTRUCTIONS
Preheat the oven to 325 degrees. Heat the butter in a large, heavy
saucepan, over a medium heat. Add the dry vermicelli. Saute just until
golden brown, stirring gently with a wooden spoon. Add the diced onion and
cook 2 to 3 minutes. Add the mushrooms, saute until almost dry, then add
the tomatoes, epazote, broth, and salt. Heat the sopa to boiling and then
simmer. Cover tightly and bake for 45 minutes. Sprinkle the cheese over the
top and continue baking, uncovered, 10 minutes longer. Yield: 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/4/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6290
Posted to MC-Recipe Digest V1 #257
Date: Fri, 25 Oct 1996 06:52:17 -0500
From: Pat Asher <asher@mcs.com>
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”