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FareShare Gazette Recipes -- October 2001 - E's

 

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Recipes Included On This Page

Easy Parsnip Soup (Easy Carrot Soup Too)
Enchiladas de Jocoque (Chicken and sour cream enchiladas)

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                      * Exported from MasterCook *
                 Easy Parsnip Soup (Easy Carrot Soup Too)
Recipe By     :Elizabeth Baird's Favourites
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  chicken stock -- (1.5 L)
  1              stalk  celery
  1 1/2           cups  coarsely chopped onions -- (375 mL)
                        [2 medium]
  1              pound  parsnips -- (500 g)
                        or carrots -- (8 medium)
     1/2      teaspoon  coarsely grated orange peel -- (2 mL)
     1/4      teaspoon  freshly grated nutmeg -- (1 mL)
                        Salt and freshly ground pepper
                        **Garnish**
     1/3           cup  chopped fresh parsley -- (75 mL)
                        or chervil
     1/4           cup  sour cream -- (50 mL)
                        or natural yogurt
Pour stock into a large saucepan.
Pull strings from celery; slice celery coarsely and add to stock along
with onions. Peel parsnips; chop and add to stock. Cover and bring to a 
boil; reduce heat and simmer until vegetables are tender, about 30 
minutes.
Puree soup in a food processor and return to a clean saucepan. (If you 
use a food mill to puree the vegetables, it is not necessary to remove 
strings from the celery.) Add orange peel and nutmeg and season with 
salt and pepper. Bring to a simmer.
Serve soup in warmed soup bowls. Scatter about 1 tablespoon (15 mL) 
parsley over each bowl and add about 2 teaspoons (10 mL) sour cream in 
one dollop. Diners can swirl the parsley and cream into their soup.
Makes 6 servings.
For carrot soup, simply substitute carrots for the parsnips.
From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984;
ISBN 0-88862-759-9; James Lorimer & Company, Publishers.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 6 October, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 93 Calories; 2g Fat (26.1% 
calories from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 4mg 
Cholesterol; 2166mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Vegetable; 
0 Non-Fat Milk; 1/2 Fat.
                      * Exported from MasterCook *
        Enchiladas de Jocoque (Chicken and sour cream enchiladas)
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  boneless chicken breast -- no skin
  1             medium  onion, peeled and -- coarsely chopped
     1/4           cup  celery leaves -- coarsely chopped
  1              small  bay leaf
  4                     fresh  parsley sprigs
  4              whole  peppercorns
  1           teaspoon  salt
  3               cups  sour cream
  1         tablespoon  butter, stick -- softened, plus
  2        tablespoons  butter, stick -- cut into pieces
     1/4           cup  onion -- finely chopped
  1          4 oz. can  chopped green chiles
  8                     corn tortillas
  8             slices  Monterey jack cheese -- 4x2x1/8"
  8                     pitted black olives
  8             strips  pimiento -- cut 2x1/4" strips
Combine the chicken breasts and water in a heavy saucepan and bring to 
boil over high heat, skimming off the foam and scum as they rise to the  
surface. Add the coarsely chopped onion and the celery, bay leaf, 
parsley, peppercorns and salt, then reduce the heat to low. Simmer 
partially covered for 20 to 30 minutes, or until the breasts have 
turned opaque and feel firm when prodded with a finger.
With a slotted spoon, transfer the chicken breasts to a plate.
Strain the cooking liquid through a fine sieve, pressing down hard on 
the seasonings with the back of a spoon to extract all their juices 
before discarding the pulp. Return the strained liquid to the pan and 
boil briskly,  uncovered, until the stock is reduced to one cup. Taste 
for seasoning, pour the stock into a bowl, then mix in the sour cream 
and set aside.
When the chicken is cool enough to handle, cut in 1/2 inch cubes.
Preheat the oven to 375F.
With a pastry brush, spread the tablespoon of softened butter evenly 
over the bottom and sides of a 13x9x2 baking dish and set the dish 
aside.
In a heavy skillet, melt the 2 tablespoons of butter bits over moderate  
heat. When the foam begins to subside, add the finely chopped onions 
and, stirring frequently, cook for about 5 minutes, or until they are 
soft and translucent but not brown. Stir in the green chilies and, with 
a rubber spatula, transfer the entire contents of the skillet to a 
bowl. Add the cubed chicken and 1 cup of the reserved sour-cream-and-
stock mixture and toss the ingredients gently by thoroughly. Set the 
filling aside.
Soften the tortillas one at a time in an ungreased 10 inch skillet set  
over moderate hear. Turn each tortilla over and back with tongs for 
about 30 seconds, until  it is soft, but not brown.
To assemble each enchilada, lay a softened tortilla flat and spread 
about 1/3 cup of the chicken and sour cream mixture in a band on the 
lower  third of the tortilla. Fold up the bottom edge and roll the 
enchilada into a tight cylinder. Place the enchiladas side by side in 
two rows in the buttered dish and ladle the remaining sour cream and 
stock mixture over them. Set a slice of cheese on each enchilada and 
arrange the black olives and pimiento strips decoratively over the top.
Bake in the middle of the oven for 20 minutes, or until the cheese is 
melted and the sauce bubbles.
Serve the enchiladas at once, directly from the baking dish.
Contributed to the FareShare Gazette by Jennie; 25 October, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 1430 Calories; 115g Fat (71.8% 
calories from fat); 65g Protein; 37g Carbohydrate; 3g Dietary Fiber; 
301mg Cholesterol; 2090mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 
7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 18 1/2 Fat.

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