| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Mexican |
Soups, Mexican |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Casera Sauce; * |
| 4 |
c |
Chicken Broth |
| 1/2 |
c |
Instant Corn Tortilla Mix; |
| 1/2 |
ts |
Baking Powder |
| 1/2 |
ts |
Red Chiles; Ground |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Onion; Chopped |
| 1 |
tb |
Parsley; Snipped |
| 1 |
|
Egg; Large |
| 2 |
tb |
Milk |
INSTRUCTIONS
* See Shrimp soup or Sowest2 for Casera Sauce Recipe.
~-------------------------------------------------------------------------
Heat Casera Sauce and broth to boiling in a 3-quart saucepan. Mix remining
ingredents except milk; stir in milk. Shape dough by teaspoonfuls into
small balls; add to broth mixture. Cover and cook over medium heat 15
minutes. Sprinkle with chopped green onion, if desired.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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