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Tortilla Soup, Texas Caviar

August 06, 1992|ROSE DOSTI

DEAR SOS: The Crocodile Cafe in Pasadena makes a tortilla soup that is the best I've had anywhere. I would love to be able to fix it myself can you help?


DEAR BETSY: Chef Lupe Lopez sent us the recipe. This simple soup will be great on a buffet table year-round.


2 quarts chicken stock

1 large red onion, diced

3 corn tortillas, fried and broken

3 Roma tomatoes, diced

1/2 bunch cilantro, leaves only, chopped

8 ounces ancho chile paste or 6 or 7 ancho chiles, pureed

2 large chicken breast halves, cooked and shredded


6 ounces ranchero cheese, crumbled

2 corn tortillas, fried until crisp

Bring 1 quart chicken broth to boil with onion in soup pot. Combine remaining chicken broth with 3 fried tortillas in blender and blend until combined and slightly thickened. Pour into heated broth along with tomatoes, cilantro, chile paste and chicken. Season to taste with salt.

Bring again to boil. Serve garnished with ranchero cheese and tortilla strips. Makes 8 servings.

Note: To puree ancho chiles, soak 6 or 7 chiles in hot water until tender, or simmer just until tender. Remove stem and seeds and puree in blender with small amount of water until paste is formed. Strain through sieve to remove skin, if desired.

Each serving, without cheese and chips, contains about:

146 calories; 866 mg sodium; 31 mg cholesterol; 4 grams fat; 9 grams carbohydrates; 17 grams protein; 0.55 gram fiber.

DEAR SOS: You printed a recipe for Texas Caviar about seven years ago. We tried it and liked it, but I've lost the recipe. A reprint, please?


DEAR STAN: We'd love to. The recipe was obtained from the Beef Baron at the Flamingo Hilton hotel in Las Vegas.


1/2 pound dried black-eye peas

1 cup diced green pepper

1/4 cup diced pimiento

1 cup diced onions

1/2 cup finely chopped green onions

2 tablespoons chopped garlic

1/4 cup finely chopped jalapeno chiles

1 cup bottled Italian dressing

Salt, pepper

Soak peas in cold water to cover overnight. Drain, rinse and drain again.

Place peas in large saucepan. Cover with fresh water and bring to boil. Reduce heat, cover and simmer 1 hour or longer until tender. Do not overcook.

Drain, rinse and place drained peas in large bowl. Add green peppers, pimiento, onions, green onions, garlic, chiles and Italian dressing. Season to taste with salt and pepper. Makes 4 cups.

Each 2-tablespoon serving contains about:

41 calories; 12 mg sodium; 2 mg cholesterol; 1 gram fat; 6 grams carbohydrates; 2 grams protein; 0.42 gram fiber.

DEAR SOS: Some years ago you printed a recipe for molasses cookies. It was very good, but I lost the recipe. Can you help?


DEAR SARA: See if this soft molasses cookie recipe will do the trick.


1/2 cup butter or margarine, softened

1/2 cup sugar

3/4 cup molasses

1 egg

2 1/2 cups flour

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 teaspoons baking soda

1/4 cup water

Cream butter and sugar together until light and fluffy. Beat in molasses and egg. Sift together flour, ginger, cinnamon and salt. Dissolve baking soda in water. Add flour and soda mixtures alternately to butter mixture. Blend well after each addition.

Drop by tablespoonfuls onto greased and floured baking sheet. Bake at 400 degrees 10 minutes or until done. Remove from baking sheet and cool on wire racks. Makes about 3 dozen.

Each cookie contains about:

83 calories; 47 mg sodium; 13 mg cholesterol; 3 grams fat; 14 grams carbohydrates; 1 gram protein; 0.03 gram fiber.

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