| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Bay leaves |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Dry thyme leaves |
| 2 |
ts |
Cayenne pepper |
| 1 |
ts |
White pepper |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Red chili pepper flakes |
| 1 |
c |
Chopped celery (2 lg stalks) |
| 1 |
md |
Yellow onion; chopped |
| 1 |
md |
Green bell pepper; chopped |
| 3 |
tb |
Butter |
| 1/2 |
lb |
Keilbasa sausage; cut into 1/2-inch rounds |
| 3/4 |
lb |
Boneless; skinless chicken breasts, cut into bite-size chunks |
| 1 |
tb |
Chopped garlic |
| 2 |
c |
Bottled spaghetti sauce |
| 1 |
cn |
(14.5 oz) chicken broth; as needed (up to 2) |
| 1 |
cn |
(29-oz) white hominy; drained |
| 1 |
cn |
(15 oz) black beans; drained |
|
|
Sour Cream |
|
|
Monterey Jack Cheese |
| 10 |
|
Thick flour tortillas |
INSTRUCTIONS
SEASONING MIX
VEGETABLE MIX
REMAINING INGREDIENTS
Clarion Ledger Recipes, 11/19/97
Combine ingredients for seasoning mix and set aside. In separate bowl,
combine vegetable mix and set aside. In 5-qt Dutch oven (preferably heavy
and not non-stick), melt butter over med. heat. Add sausage; saute until
pieces begin to brown, about 3 min. Add chicken and saute 5 min longer. Add
seasoning mix, vegetable mix and garlic. Saute until vegetables start to
soften, about 10 min. Add spaghetti sauce, 1 c. of chicken broth, hominy
and black beans; cover and simmer over low heat, stirring occasionally for
about 20 min. (Start with 1 c. of chicken broth and add more during
simmering if mixture seems too thick.) To serve, remove bay leaf, pour into
large bowl with a dollop of sour cream, sprinkle with cheese and serve with
warm tortillas (thick type not rolling type). Also good over rice. Makes 10
servings. SOURCE: Alexandria Sanchez of Albuequerque, NM, grand-prize
winning recipe in the 7th annual Newman's Own/Good Housekeeping Recipe
Contest
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Nov 19, 1997
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