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Chicken-Lime Soup, Broken-Glass Cake


DEAR SOS: My husband and I had brunch at El Torito Grill in Newport Beach where we were served an absolutely delicious chicken soup. We will appreciate any assistance you can render in securing the recipe.


DEAR ESTHER: El Torito sent us a Chicken and Lime Soup recipe to which hominy, corn or other grains can be added.


1 quart homemade or canned chicken stock

Juice of 2 limes

1 teaspoon dried Mexican oregano

1 teaspoon dried basil

1 teaspoon pureed chipotle chile

1 bay leaf


White pepper

2 chicken breast halves, cooked and shredded

1 cup julienne-cut tomatoes

1/2 cup julienne-cut red onion

1 tablespoon minced cilantro

4 ounces jalapeno Jack cheese, cut into cubes

2 corn tortillas, cut in strips

1 avocado, peeled, pitted and sliced

4 lime slices

4 cilantro sprigs

Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer 15 minutes.

Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart or 4 servings.

Each serving contains about:

313 calories; 1102 mg sodium; 39 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein; 1.5 grams fiber; 57% calories from fat.

DEAR SOS: I've been going crazy looking for the Broken-Glass Cake recipe. I'm getting married and would like to make it for my gift opening.


DEAR JOYCE: Perfect choice. The cake has congratulations written all over it.


1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

1 (3-ounce) package orange gelatin

1 (3-ounce) package cherry gelatin

1 (3-ounce) package lime gelatin

3 cups boiling water

2 cups cold water

1 cup pineapple juice

1/4 cup sugar

1 (3-ounce) package lemon gelatin

2 cups whipping cream

Combine graham cracker crumbs and melted butter and press into bottom of 9-inch springform pan. Set aside.

Prepare orange, cherry and lime gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor gelatin into 8-inch-square pan and chill until firm. When firm, cut each gelatin into 1/2-inch cubes.

Mix pineapple juice and sugar and heat until sugar dissolves. Remove from heat. Dissolve lemon gelatin in hot juice, then add remaining 1/2 cup cold water. Chill until slightly thickened.

Whip cream until stiff and blend with lemon-pineapple gelatin. Fold in orange, cherry and lime gelatin cubes. Pour into crumb-lined pan. Chill at least 5 hours.

Run knife or spatula between sides of dessert and remove sides of pan before serving. Makes 16 servings.

Each serving contains about:

253 calories; 155 mg sodium; 51 mg cholesterol; 16 grams fat; 26 grams carbohydrates; 4 grams protein; 0 fiber; 56% calories from fat.

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