Need two recipes..tortilla soup and/or scalloped potatoes..we got a good mole chicken recipe, but need other 2

Title: TORTILLA SOUP

Categories: Soups, Mexican, Usenet

Yield: 4 servings

12 Corn tortillas

2 c Tomato sauce

-(2 standard cans)

1/4 c Onion, chopped

Pork rinds, crushed

Mozzarella cheese,

-chopped

Avocado, chopped

Oil for frying

Cut the tortillas into strips (about 1 inch wide). Fry the

tortillas in the oil until golden brown and crispy. Dry them in a

paper towel and add a little salt.

To make the soup: In a medium kettle saute the onions in a bit of

oil until they become translucent. Mix about 2 cups of water with the

tomato sauce and bring to a boil. Set aside. Add salt and pepper to

taste.

To serve: pour the soup into 4 soup bowls. Put some tortilla

strips in each bowl. Bring them to the table along with the cheese,

pork rinds and avocado. Each person adds the rest to his/her soup to

their taste. You can add some tabasco sauce to the soup to make it hot

or use any cheese that will melt when added to the soup.^?

NOTES:

* A soup with crispy tortillas -- This is my recipe for a soup that

is very popular in Mexico. If you have ever wondered what to do with

some leftover tortillas that are in your refrigerator, then read

this recipe. If you haven't wondered, then do it with fresh tortillas.

* Pork rinds are a typical Mexican snack that is sold in many

supermarkets in bulk or in the snack area.

: Difficulty: easy

: Time: 10 minutes

from: http://www.recipesource.com/soups/soups/tortilla4....

or:

Tortilla Soup

INGREDIENTS:

1/4 bunch cilantro, well washed (leaves only)

2-3 garlic cloves

1/2 small onion, chopped

1 small can of green chilies

6 cups chicken stock/broth

1 (14.5 ounce) can tomatoes

1 tsp. ground cumin

1 tsp. salt

2 tbsp. cornstarch dissolved in a small amount of water

Corn tortillas (about 10) cut into thin strips

vegetable oil

1-2 cups cooked chicken (2 oz. per serving)

Monterey Jack cheese (1 oz. per serving)

1-2 avocados, peeled, pitted and sliced

PREPARATION:

Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock.

from: http://southernfood.about.com/od/soupandstew/r/bl3...

and:

Scalloped Potatoes Recipe

3 Tbsp butter

2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick

1 large yellow or white onion, thinly sliced

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh chives (optional)

2 thick slices of bacon, cooked and chopped

2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)

1/2 cup grated Parmesan cheese (about 2 ounces)

2 1/2 cups to 3 cups of half-and-half (half milk, half cream)

Salt and pepper

1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.

2 Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.

Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.

Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

3 Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

Serves 8.

For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.

from: http://www.elise.com/recipes/archives/004174scallo...

Okay so this is my Grandma's recipe for scalloped potatoes. It's pretty easy.

Ingredients:

2 -4 medium potatoes (I suggest Yukon Golds)

1/2 c green bell pepper (diced)

3 strips of bacon (cooked and cut up)

1/2 c yellow onion (diced)

1 can cream of mushroom soup

some flour

stick of margarine

some milk

salt and pepper and all that

1 pkg shredded cheese

so you peel and thinly slice the potatoes, then spread them out on a large casserole dish. Then, you put in the bacon, onion, green pepper, and soup. Season with salt and pepper. Then sprinkle with flour all over the top. You can do this in layers if you want like do a third of the potatoes and bacon and all. Sprinkle half the cheese on top. Pour enough milk in there to make sure the potatoes are covered. Now put pats of the margarine on top and then put the rest of the cheese.

Bake at 350 (F) for 1 1/2 hours

This is delicious I swear. Makes the best scalloped potatoes ever! Sorry that the measurements aren't exact, but that's the way my Grandma cooked.

Good luck!

Potatoes and tortilla soup chicken???????

get a dang goodies on the table.

The recipes here involve possum, I figured it might be worth it to include a section on how to get your hands on one.

I know of several ways to catch a possum. Perhaps the easiest is to simply drive around for a while in your truck. The problem will soon resolve itself.

(SCCRRRREEEEEEECCHHH!!. . . SPLAT. . .)

Much more fun, however, is to take your dogs and shotgun, and go into the woods and hunt one down. The advantage to this method is that you don't have to scrape the possum off the pavement. The disadvantage is that you do have to worry about shotgun pellets in the meat.

Another thing you might want to take into consideration is that possums are scavengers. They eat anything. If a possum is in the road, chances are he's there looking for lunch. Therefore, it's best to catch them alive if at all possible and feed them corn for a few days to clean them out real good before eating them. You just don't know whose garbage they've been into. After all, you wouldn't want to eat something that's been eating Granny Crabtree's leftovers, would you? You know, she's the one who brings that stuff that nobody ever touches .

(Hey, man, what IS that stuff? I think it's still alive!)

Ingredients:

1 Still breathing, corn-fed Possum

3 Ripe but firm tomatoes

1 Large white or yellow onion

1/2 pound large mushrooms

2 large green peppers

1 package meat marinade

1/2 cup soy sauce

12 skewers (sticks are okay in Arkansas)

The possum must be alive so that you can scare it, giving you the "wild" taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil the possum for 3 minutes to loosen the fur then skin and gut it.

De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks.

Marinate overnight in a mixture of meat marinade and soy sauce. Kentucky residents who have no fridge can use an ice chest and may use radiator coolant instead of soy sauce.

Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly.

Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result. For added flavor, you can cook it over burning tires.

Servings: 6

Calories: 12,342

Carbs: Holly 4-barrel

Fat: If you eat this kind of crap, fat probably isn't your biggest concern.

regards Tyler

Take a couple pieces of boneless chicken breast and cut into small pieces. Coat the chicken with flour, salt & pepper and fry in a skillet with olive oil. Cook some egg noodles or amish noodles. When the noodles and chicken are cooked take the chicken soup and poor over noodles with only 1/2 can of milk. Mix noodle mix and chicken and put into a casserole dish. Then, take a tablespoon of melted butter and mix with fine, dry bread crumbs until the mixture is crumbly. Sprinkle the bread crumbs on top and bake in oven for 20 minutes at 400 deg. This recipes is soooo good and easy.

Rowena's Tortilla Soup Recipe

INGREDIENTS:

* 2 boneless, skinless chicken breast halves (I usually use leftover chicken)

* 1/2 teaspoon Olive oil

* 1 cup onions

* 1/2 teaspoon minced garlic

* 1/4 teaspoon cumin

* 1 tablespoon Bottled lime or lemon juice

* 2 cups (14 1/2 ounce each) fat free chicken broth

* 1 cup chunky-style Mexican tomato salsa

* 1 cup frozen corn

* tortilla chips crushed (use baked chips for less fat)

* Shredded Cheese

PREPARATION:

1. Heat olive oil in a skillet.

2. Cook pieces of chicken (if not using leftover chicken) or add cooked chicken to the skillet.

3. Add onions, garlic, cumin and juice. Cook 2 minutes.

4. Add broth, salsa, and corn, heat 10-15 minutes Crush tortilla chips slightly in the bottoms of soup bowls.

6. Ladle soup over the chips and sprinkle cheese on top.

Variation: can add rinsed canned black beans more fiber.

TORTILLA SOUP

1 onion, chopped

1 lg. or small jalapeno peppers, seeded and chopped

2 to 3 cloves garlic, mashed

1 tbsp. oil (more if needed)

1 (1 lb.) can stewed tomatoes

4 to 6 c. chicken or beef stock (canned maybe used, or 7 to 8 bouillon cubes to 6 c. water)

1 can tomato soup

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

1 tsp. pepper

1/2 tsp. Worcestershire sauce

1/2 tsp. Tabasco (or to taste)

4 tortillas, cut in thin slices like noodles (halve or quarter, then cut into strips)

Grated sharp cheese

Saute onion, pepper and garlic in oil until limp. Add tomatoes, stock and tomato soup. Stir thoroughly, then add cumin, chili powder, salt, pepper, lemon pepper, Worcestershire, and Tabasco. Simmer for 1 to 1 1/2 hours, uncovered, between medium and low. The last 10 minutes of cooking, add tortillas. Sprinkle cheese in bottom of bowl. Ladle hot soup over.

BEST-EVER SCALLOPED POTATOES

4 medium potatoes

milk

shredded cheddar

1 large onion

garlic powder

oregano

Scallop potatoes by slicing width-wise to create very thin circles. Thinly slice onion and separate into thin strips. Layer alternately: potatoes, onion, cheddar, dash of spices; repeat until casserole dish is 3/4 full. Top with cheddar. Pour milk into casserole until it's about 1/2 filled up the sides.

Bake at 350°F for about 1 1/2 hours until potatoes are tender (sometimes longer for thicker-cut potatoes). Test with fork, let sit for 10 minutes before serving.

Remove Your Moles, Warts & Skin Tags in 3 Days

Easily, Naturally And Without Surgery

I will have to consult my recipe book on 100 ways to prepare Farmers bodily parts think my Starter will be the Nut soup For main Mashed brains with finger dips and for afters Jellied eyeball surprise.

Granny Crabtree Suprise

Take one large well hung sour kraut (looks up). Add Ham and mole sauce, dress in stockings, supenders, jack boots and spiky helmet. Leave to simmer in a double bed next to Granny Crabtree until she awakes. She'll be surprised

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