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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 onion, diced 1 stalk celery, diced 1/2 green pepper, diced 1-1/2 Tbsp paprika 1-1/2 Tbsp chili powder 1/2 tsp cumin 1/2 tsp black pepper 1/2 tsp salt 1/2 tsp garlic, minced 1/2 tsp oregano 1/2 tsp Cayenne pepper 1/2 Tbsp chicken base 1 tomato, diced 1 quart water 1 Tbsp cornstarch 8 eggs 8 corn tortillas 2 cups grated cheddar cheese 1 cup sour cream Instructions: This recipe appears in Pamela Lanier's Cinnamon Mornings (Running Press, 1992). In a saucepan, saute onion, celery and green pepper until onions are translucent. Stir in the seasonings, chicken base and diced tomato. Add 3 cups water, bring to a boil and simmer for 20-30 minutes. Mix cornstarch with remaining cup of water, add to pan and simmer for another 10 minutes. (This sauce is also great for topping chili rellenos or burritos or as a dip with corn chips.) Fry eggs. Heat corn tortillas until tender. On an oven-proof serving plate, place 2 tablespoons sauce and cover with a tortilla. Top tortillas with egg and smother with sauce. Top with grated cheese and put under broiler until cheese is melted. Top with sour cream and serve. Serves 8. |
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