Recipes Included On This Page Easy Parsnip Soup (Easy Carrot Soup Too) Enchiladas de Jocoque (Chicken and sour cream enchiladas) Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 375ºF. 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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