mount significantly from the original recipe adding about 2 tablespoons total
inutes.
For the queso fundido:
Increase the oven to
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
To prepare the Enchilada sauce:
Cook onions and peppers in oil.
Add tomatoes and seasonings.
Simmer well.
adjust seasonings to suit your taste.
To prepare Pollo sauce:
Mix ingredients and add to Enchilada sauce.
To prepare main dish:
Saute chicken and mushrooms in butter. Do not fuly cook the chicken. This will be done when you reduce the wine.
Season to taste.
Add sherry and green onions.
Reduce.
Add the prepared Pollo sauce and lemon.
Heat thoroughly.
Serve with either white or Spanish rice.
---To Prepare the Pollo---.
Marinate chicken in lime
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Dice your peppers, onion,and the chicken.
Add seasonings.
Cook in a saucepan until vegetables are soft and the chicken is fully cooked.
Remove from heat.
If you have a deep fryer start to heat it up.
If you don't, use a big pot and heat the 2 cups of vegetable oil.
You will be deep frying!
(Tip:Flour tortillas are easier to work with when they are warm)
Fill the tortillas with the chicken mixture and roll.
(Tip: You might want to use tooth picks to keep the tortillas closed in the deep fryer).
Place the filled ...
Boil chicken in water (or broth) until cooked through.
Let cool enough to handle, and then shred. Place in large mixing bowl.
Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.
Add to chicken in bowl.
If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat.
While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapenos, half and half, and garlic cloves together in a blender. ...
For the Guisado: Fill up large pot with water. Add salt.
Boil the whole chicken until it is fully cooked and falling off the bones.
Remove the chicken from pot, let it cool off and then remove the skin and bones.
Save the chicken broth, but skim the top of it.
Pick apart the meat, shred it and put aside.
In a different pot, fill it with enough chicken broth to cover the bottom of the pan.
Chop the green pepper, onion and celery.
Add your chopped vegetables to the pot and simmer over medium heat until softened, about 30 ...
br>The Adobo seasoning this recipe mentions is not the one
Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours
Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
Add chicken and fry until brown and crisp all over; remove to a plate.
Add onion, garlic, carrots, celery, and ham to pan; saute over low heat until soft but not brown.
Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.
reat with Spanish Rice (my recipe # 77908) and refried black beans
n oven while preparing the fundido.
Heat oil in skillet
br>3. Finish the queso fundido. Reduce the heat to medium
have not prepared this recipe, but I have eaten it