The Mansion’s Tortilla Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Texas Southwester

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Corn oil
4 Corn tortillas — coarsely
Chopped
6 Cloves garlic — finely
Chopped
1 tb Fresh epazote — chopped
(or 1 tablespoon chopped
Fresh cilantro)
1 c Fresh onion puree
2 c Fresh tomato puree
1 tb Cumin powder
2 ts Chili powder
2 Whole bay leaves
4 tb Canned tomato puree
2 qt Chicken stock
Salt — to taste
Cayenne pepper — to taste
1 Cooked chicken breast — cut
In strips
1 Avocado — peel, seed
Cube
1 c Cheddar cheese — shredded
3 Corn tortillas, cut in
Strips — fried crisp

Heat oil in a large saucepan over medium heat.

Saute tortillas with garlic and epazote over medium
heat until tortillas are soft. Add onion and fresh
tomato puree and bring to a boil. Add cumin, chili
powder, bay leaves, canned tomato puree, and chicken
stock. Bring to a boil again, then reduce heat to
simmer. Add salt and cayenne pepper to taste and cook,
stirring frequently, for 30 minutes. Skim fat from
surface, if necessary.

Strain and pour into warm soup bowls. Garnish each
bowl with an equal portion of chicken breast, avocado,
shredded cheese, and crisp tortilla strips. Serve
immediately.

Soup may be made one day ahead and gently reheated
before serving with garnishes.

Chef’s Note: This soup has been on the menu at the
restaurant at The Mansion on Turtle Creek since it
opened in 1985. According to executive chef Dean
Fearing, “When Tortilla Soup is ordered, it is brought
to the table in a tureen for individual service by the
waiter, who garnishes each bowl according to the
customer’s desire.”

Recipe By : Dean Fearing of The Mansion on Turtle
Creek

From: Caitlin Davis Carlson, Seaview,wa

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Title: CHICKEN AND CASHEW NUTS SICHUAN STYLE
Categories: Chinese, Chicken
Yield: 2 servings

8 oz Chicken breasts
1/2 Egg white
1 ts Cornstarch
1 pn Salt
Oil for frying
3 Green peppers
3 1/2 oz Bamboo shoots (parboiled)
2 oz Cashew nuts
1 ts Garlic, chopped
1 tb Rice wine
1 pn Msg (optional)

—————————SAUCE—————————
1 tb Soybean paste
1 tb Soy sauce
2 ts Sugar
1/2 tb Vinegar
1/4 ts Salt

1. dice the chicken breasts into 1/2 inch pieces. dip
in the egg white and then in the cornstarch mixed with
a pinch of salt. 2. heat some oil until fairly hot and
fry the diced chicken. drain. 3. slice the peppers in
half vertically. remove the seeds , stems and pith.
cut into 1/2 inch squares. 4. cut the parboiled bamboo
shoots to the same size as the peppers. mix the sauce
ingredients together in a bowl. 5. fry the cashew nuts
in moderately hot oil until they are lightly browned
and crunchy. 6. heat 2 tb of oil in the wok and stir
fry the garlic, bamboo shoots and the peppers and stir
fry. 7. add the chicken and cashew nuts, sprinkle with
rice wine, and pour in the sauce. stir fry all the
ingredients briefly over a high heat and add a pinch
of msg (optional) to heighten the flavor.

—–

Title: COCA-COLA CAKE FROSTING
Categories: Cakes, Frostings
Yield: 12 servings

1/2 c Butter Or Regular Margarine
3 tb Cocoa
6 tb Coca-Cola Classic (Regular)
1 ts Vanilla Extract
1 c Pecans
2 c Convectioners’ Sugar

Bring the butter, cocoa, and Coca-Cola to a boil and pour over the
confectioners’ sugar, blending well. Add the vanilla and pecans,
mixing well, and pour over the hot cake.

—–

Title: Skin Scrubbing Grains Creams
Categories: Hints/info
Yield: 1 Servings

MMMMM———————CHEAPER AND BETTER————————–

MMMMM——————OATMEAL CITRUS SCRUBBING———————–

MMMMM—————————GRAINS——————————–
1 c Dried orange and lemon peel
1 c Cooked oatmeal
1 c Blanched almonds

MMMMM——————OATMEAL HONEY SCRUBBING———————–

MMMMM—————————CREAM——————————–
1/2 c Uncooked oatmeal
1 T Honey
1 T Cider vinegar
1 t Ground almonds

** Only for firm, young, resilient skin. If your skin feels especially
fragile, use one of the gentle fruit masks such as APPLE MASK FOR
NORMAL SKIN or STRAWBERRY FRUIT MASK instead.

Oatmeal Citrus Scrubbing Grains: Place peels, oats, and almonds in
food processor and whirl until mixture is a fine powder. Store in an
attractive container near the bathroom sink and use a tiny portion as
needed. To Use: Place as bit in the palm of your hand and moisten
with a few drops of warm wter. Rub paste onto face with a gentle
circular and upward motions. Rinse with tepid water and pat dry.
IDEA: Consider storing this scrub in one of the big shakers meant for
the kitchen and keep it handy at the bathroom sink.

Oatmeal Honey Scrubbing Cream: Combine all in a glass or enamel bowl.
To Use: Steam face or lay warm washcloth on face for 1 min. Apply
mixture to your face being cardful to avoid the sensitive area around
eyes. Let dry on skin completely. If your skin is yound and firm, you
can gently rub dried mixture off with a clean terry washcloth or
towel. Lean over sink and rub face in brisk but gentle circles with
the cloth. Rinse with warm water, pat dry and apply one of the FRESH
FACIAL CREAMS.

Big Savings.
From: dansch@haven.Ios.Com (Dan Schambedate: 96-07-12 18:53:32 Edt

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Murray’s Cincinnati Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Pasta
Cheese Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Butter
2 pounds Ground beef
6 Bay leaves
1 large Onion — finely chopped
6 Garlic cloves — finely chop
1 teaspoon Cinnamon
2 teaspoons Allspice
4 teaspoons Vinegar
1 teaspoon Dried whole red pepper -OR-
1 teaspoon Chile caribe
1 1/2 teaspoons Salt
2 tablespoons Ground red chile — hot
1 teaspoon Ground Cumin
1/2 teaspoon Oregano
6 ounces Tomato paste
6 cups Water
1/2 pound Vermicelli — cooked
1/2 cup Cheddar cheese — grated
1 small Onion — finely chopped

Heat the butter in a large heavy skillet over medium-high heat. Add the meat to
the skillet. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned. Stir in the remaining ingredients up through
the water.
Taste and adjust seasonings. If the flavor is too sweet, add a small amount of
vinegar; if not spicy enough, add a small amount of ground chile.Bring the
mixture to a boil, then lower the heat and simmer, uncovered, for 2-4 hours.
Place a small amount of the cooked vermicelli in individual bowls. Spoon on a
generous amount of chili. Top with grated cheese and raw onion or pass in
individual bowls.

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Turkey, Bean, Rice Skillet

Recipe By : Better Homes Gardens, One Dish Meals
Serving Size : 6 Preparation Time :0:10
Categories : Bean Leftover Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tsp olive oil
1 lb turkey light meat, skinless — cooked
1/2 c onions — chopped
1/2 c bell peppers — chopped
1/2 c celery — sliced
14 1/2 ozs crushed tomatoes
15 ozs dark red kidney beans — undrained
8 ozs no-salt-added tomato sauce
1/4 c water
2 tsps chili powder
1 c long-grain rice
1 tsp salt
3/4 c low-fat Monterey Jack cheese — grated

In a skillet, heat oil over medium heat. Add turkey, onions, bell peppers,
and celery. Cook until turkey is done and vegetables are tender. Stir in
crushed tomatoes, kidney beans, tomato sauce, water, chili powder, and
salt. Bring to a boil. Stir in rice. Cover and reduce heat. Simmer,
stirring occasionally, 10 minutes or until rice is done. Sprinkle cheese on
top.

– – – – – – – – – – – – – – – – – –

Per serving: 348 Calories; 6g Fat (17% calories from fat); 28g Protein; 42g
Carbohydrate; 52mg Cholesterol; 1062mg Sodium

2 large cans bean dip (preferrably Frito Lay)
-drain any water from cans and spread on bottom of a rectangular cake dish

3 avocados peeled and crushed
2 tbsp. lemon juice
sprinkling of garlic salt
– mix 3 ingredients well and spread over bean dip

16 oz. sour cream
1 pkg. taco seasoning mix
– mix well and spread over avocado layer

1 bunch green onions, chopped fine
– spread over sour cream layer

2 large tomatoes, sliced, seeds removed, patted dry on paper towels, and diced
– spread over onions

small can sliced black olives, drained, patted dry, and chopped
– spread over tomatoes

4-8 oz. cheddar cheese, grated
– spread over black olives

Notes:
My boss, Keiko Horton, gave me this recipe. It’s one of her most popular.
The trick to keeping the dip from being runny is to drain and (in some
cases) pat dry with paper towels everything.

Title: ICY MELON FREEZE
Categories: Desserts, Fruits
Yield: 6 servings

3 c Melon, pureed
1/3 c Sugar
1 c Orange juice

Combine puree and sugar until sugar dissolves. Add
juice and stir. Place in a freezer container and
freeze until partially frozen. Place in a medium bowl
and beat with mixer until fluffy. Replace in
container, cover, freeze until firm. Scoop out and
serve on melon wedge.

—–

Title: SPICED BANANA COOKIE WREATHS
Categories: Cookies
Servings: 12

2 Extra-ripe, medium DOLE
-Bananas, peeled
2 c Granola
1 1/2 c All-purpose flour
1 c Brown sugar, packed
1 t Baking powder
1 t Ground cinnamon
1/2 t Ground nutmeg
1/4 t Salt
1 Egg
1/2 c Margarine, melted
1/4 c Vegetable oil
1 c DOLE Raisins
1/3 c Chopped DOLE Almonds
1/2 c Powdered sugar
1 T Milk
Candied cherries or colored
-sugar crystals (opt)

Place bananas in blender. Process until pureed; use 1 cup for recipe.

Combine granola, flour, brown sugar, baking powder, cinnamon, nutmeg and
salt in large bowl. Beat in 1 cup banana, egg, margarine and oil. Stir in
raisins. For each of 3 wreaths, arrange about 16 generous teaspoonfuls
dough with sides touching into a ring on greased cookie sheets. Sprinkle
with almonds.

Bake in 375’F. oven 15-18 minutes until lightly browned. Cool on baking
sheets.

Combine powdered sugar and milk in small bowl until smooth. Drizzle over
cooled wreaths. Decorate with candied cherries if desired. Tie with a bow
to give as a gift.

Makes 3 wreaths (16 cookies per wreath).

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Title: Vietnamese Dipping Sauce
Categories: Condiments, Mine
Yield: 1 cup

1 Carrot
2 Garlic clove (s)
-minced (2 tsp)
1 Shallot, minced
1 Hot chili, minced
2 tb Sugar
1/4 c Fish sauce
1/4 c Lime juice
1/4 c Water
3 tb Rice wine vinegar

Shave the carrot into thin strips with a vegetable peeler. Stack the
strips up 3-4 high and cut lengthwise into hair-thin slivers.

Combine the garlic, shallot, chili, and sugar and pound to a smooth
paste. Work in the fish sauce, lime juice, water and vinegar.
Transfer the sauce to a bowl and stir in the carrot.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
182

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