LITTLE ROCK — Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Several weeks ago Jeannine Gilbert requested a recipe for white tortilla soup like that served at Perkins restaurants. We haven’t received any responses, but we recently came across this recipe that is similar to the soup served at On the Border and thought we’d share it.
On the Border
Chicken Tortilla Soup 3 (14.5-ounce) cans chicken
broth 3 boneless, skinless chicken
breasts 1/2 cup salsa 1/4 cup uncooked white rice 1/2 cup chopped onion, divided
use1/2 cup finely chopped cilantro Tortilla chips 1/2 cup shredded Monterey
Jack cheese 1 avocado, cubed
Bring broth to a boil in a 4-quart saucepan. Add chicken and simmer until opaque, about 10 minutes. Remove chicken and set aside to cool.
Add salsa and rice to broth; cover and cook about 20 minutes or until the rice is tender.
Meanwhile, cut chicken into bite-size pieces. When rice is tender, add chicken and 1/4 cup of the chopped onion to the pot and simmer 5 minutes. Just before serving, add remaining onion and cilantro.
To serve, break tortilla chipsinto each bowl. Ladle soup over chips. Top with cheese and avocado.
Makes 4 main-dish servings.
Lois Clark shares this hearty bean dish. She says she cut it from Idea Alley in the 1960s.
“It is wonderful for family gatherings, church dinners, etc.,” Clark writes.
Mexican Bean Pot 1 to 1 1/2 pounds ground beef 1 large onion, chopped 1 (16-ounce) can tamales, cut
into 1-inch pieces 1 (11-ounce) can whole kernel
corn, drained 1 (16-ounce) can ranch style
beans, drained (see note) 1 (16-ounce) can kidney
beans, drained 1 (16-ounce) can garbanzo
beans (chickpeas), drained 1 (8-ounce) can tomato sauce Salt and garlic as desired
In a large skillet, brown the beef. Add the onion, tamales, corn and beans and mix well.
Transfer mixture to a slow cooker. Add tomato sauce and stir gently. Season with salt and garlic. Cook on low 6 to 8 hours.
Note: Any combination of beans can be used. Can sizes vary among brands; if you can’t find 16-ounce cans, use the closest size available.
Barbara Sue Turner shares this recipe for roasted nuts. The nuts are seasoned with cayenne pepper, garlic and chili powder.
Fancy Roasted Nuts1/4 cup granulated sugar 2 tablespoons olive oil 1 teaspoon ground red pepper
(cayenne) 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/4 teaspoon salt 4 cups shelled pecans
Heat oven to 300 degrees.
In a large bowl, mix the sugar, oil, red pepper, garlic powder, chili powder and salt.
Add the nuts and toss to coat.
Spread nuts in a single layer in a rimmed 15-by-10-inch baking sheet. Bake, stirring occasionally, 35 to 40 minutes or until nuts are lightly toasted and appear dry. Serve warm or at room temperature. Store in an airtight container.
Makes about 4 cups.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail:
kbrant@arkansasonline.com Please include a daytime phone number.
Food, Pages 28 on 12/26/2012