| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Chicken bouillon cubes |
| 1/4 |
c |
Boiling water |
| 1 |
cn |
Mushroom Soup; (10 oz Undiluted) |
| 1/2 |
c |
Chopped Onion |
| 2 |
tb |
Worcestershire Sauce |
| 2 |
tb |
Poppy Seeds |
| 1/2 |
ts |
Garlic Powder |
|
|
1/4 1/2 ts Jalapeno Sauce |
| 2 |
c |
Cottage Cheese |
| 2 |
c |
Sour Cream |
| 1 |
pk |
(10) Flour Tortillas |
| 1/4 |
c |
Parmesan Cheese |
INSTRUCTIONS
This was a Hungarian dish that I Mexicanized. Its really great. Something
different. Actually what happened was I didn't have any egg noodles so I
cut up some flour tortilla's and tossed them in. It came out great, and no
one could tell what I had put in it. Makes a great side dish.
Take each Tortilla and cut into 1/4 strips then cut in half. Dissolve
bouillon in water. Add the next 6 ingredients; mix well. Stir in the
cottage cheese, sour cream and the cut up tortillas. Pour into a 2 1/2
quart baking dish. Sprinkle with the Cheese, a bit of Paprika for some
color, cover and bake at 350 for 45 minutes.
Note you can use egg noodles instead of the Tortilla's. But its more fun to
make it with the Tortilla's and have your guests try to figure out the
secret ingredient.
Posted to KitMailbox Digest by "Acagordie" <gordon@mpsnet.com.mx> on Feb
9, 1998
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