REAL TOMATO SOUP


3 medium tomatoes, peeled and quartered or 16-0z.) can tomatoes, cut up
1-1/2 cups water
½ cup chopped onions
½ cup chopped celery
½ of a 6-oz. can (1/3 cup) tomato paste
1 tablespoon snipped fresh parsley
2 teaspoons instant chicken bouillon granules
2 teaspoons lime juices or lemon juice
1 teaspoon sugar
few dashes bottled hot pepper sauce
snipped fresh parsley (optional)


If desired, seed the fresh tomatoes

In a large saucepan combine fresh tomatoes or undrained canned tomatoes, water, onion, celery, tomato paste, parsley, chicken bouillon granules, lime juice or lemon juice, sugar and hot pepper sauce.

Bring to boiling. Reduce heat and simmer, covered about 20 minutes or until celery and onions are very tender. Cool the mixture slightly.

Place one-third of the mixture in a blender container. Cover and blend till smooth. Repeat with the remaining mixture.

Return all of the mixture to the saucepan; heat through, if desired, garnish with additional parsley.


Yield: 4 servings.

CHICKEN TORTILLA SOUP I

CHICKEN TORTILLA SOUP I

1 onion, chopped

3 clove garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon oregano

1 (28-oz.) can crushed tomatoes

1 (10.5-oz.) can condensed chicken broth

1 ¼ cups water

1 cup whole corn kernels, cooked

1 cup white hominy

1 (4-oz.) can chopped green chili peppers

1 (15-oz.) can black beans, rinsed and drained

¼ cup chopped fresh cilantro

2 boneless chicken breast halves, cooked and cut into bite-size pieces

crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

chopped green onions

In a medium stockpot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer 5 to 10 minutes.

Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Yield: 8 servings.

CAJUN CHICKEN and SAUSAGE GUMBO

CAJUN CHICKEN and SAUSAGE GUMBO


3 cups vegetable oil
3 cups all-purpose flour
3 large onions, chopped
3 large green peppers, chopped
6 celery stalks, chopped
3 lbs. andouille or smoked sausage, sliced ¼-inch thick
12 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
18 cups chicken broth
3 bay leaves
3 rotisserie chickens, boned and shredded


Heat the oil in a Dutch Oven over medium heat. When hot whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you do see black specks in the mixture, start over.

Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, and then reduce to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skin off any foam that floats to the top during the last hour.

Yield: 30 servings.

LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE

LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE


2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12-oz.)
1 can (4.5-oz.) chopped green chilies, undrained
¾ cup sour cream
1 package (11-oz.) flour tortillas for Burritos, 8 (8-inch)
1 can refried beans
1 can enchilada sauce
4 green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4-cup)


Heat oven to 350^. Spray 13x9-inch (3-qt.) glass baking dish with cooking spray. In medium bowl, mix chicken, 1-1/2 cups cheese, the chilies and sour cream.

Layer 3 tortillas in baking dish, overlapping as necessary and place slightly up the sides of dish (cut third tortillas in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1-1/2 cups cheese.

Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomatoes.

Yield: 8 servings.

Do-ahead
Make this casserole up to 8 hours in advance, then cover and refrigerate until its time to bake it.