INGREDIENTS

INSTRUCTIONS

Place the tomatoes, garlic, onion and Serrano chiles into a blender or food
processor and blend until smooth. Heat the olive oil in a large pot. Add
the blended ingredients and saute over medium heat until reduced and
thickened, about 4 minutes. Add the broth and bring to a boil. Add the
Swiss chard and simmer for about 10 minutes. Salt to taste. Beat the egg
whites until stiff but not dry. Beat in the yolks one at a time with a
pinch of salt. When well combined, crumble the uncooked vermicelli into the
eggs and add the cheese. Stir until the vermicelli is well coated. Heat
1/4-inch olive oil in a large skillet. When hot, add 3-inch dollops of the
egg and vermicelli mixture to the pan. Cook until lightly golden on the
underside, about 1 minute. Turn and fry on the other side. Drain on paper
towels. Add the vermicelli drops to the broth and simmer for 12 to 15
minutes. Carefully turn the vermicelli once. Serve in deep bowls with 2
vermicelli drops in each. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6317 broadcast 12-10 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-11-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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