Tuesday, January 17, 2017

Recipes by Lee Meriwether: Pilaf; Tortilla Chicken

Lee Meriwether's Pilaf

1/2 cup egg noodles, broken in pieces
2 tablespoons butter (or margarine)
1 can (13 3/4 fluid ozs.) chicken broth
1/2 cup raw regular rice

In saucepan brown noodles in butter (or margarine). Stir often, add remaining ingredients. Stir well while bringing to boil. Cover and cook over low heat 20-25 minutes (or until broth is absorbed). Serves 4.

Lee Meriwether's Tortilla Chicken

To prepare the chicken:

Preheat oven to 325 degrees.

About 1 pound chicken breasts (2 whole, boneless)
1/2 teaspoon onion salt
1/4 teaspoon ground thyme (or marjoram)
Salt and freshly ground pepper to taste
1/2 teaspoon ground sage
A little olive oil (or melted butter)
Two 12-inch pieces of aluminum foil

Place chicken in center of each square of aluminum foil. Sprinkle each breast on all sides with seasonings and herbs. Drizzle a small amount of oil (or butter) on each breast. Close each packet; seal tightly. Put packets in baking pan and bake 35 to 40 minutes (just until chicken is tender). Remove packets from oven; open and allow chicken to cool slightly. Cut chicken in julienne strips; reserve juice in packets.

To assemble casserole:

Preheat oven to 350 degrees.

1 can hot salsa verde (green sauce made with chilies)
1 can (10 3/4-ounces) cream of chicken soup
1/2 cup chicken soup (fresh or canned)
6 corn tortillas
1/2 pound grated mozzarella (or Armenian string cheese)
1 small yellow onion, peeled and grated

Spoon a few tbsps. of drippings from cooked chicken in the bottom of a greased casserole. Combine salsa verde with both soups; beat over low heat, stirring until ingredients are well-blended. Put a few tbsps. of hot pepper-soup mixture in bottom of casserole. Line casserole with 3 tortillas, overlapping edges; top with a few tablespoons pepper-soup mixture.

Arrange layer of chicken strips, top with grated cheese and onion. Continue making layers of food until all the ingredients have been used up, ending with layer of cheese on top. Bake uncovered about 45 minutes (or until cheese is bubbly and well-browned.) Serve at once with tossed green salad. Serves 4.

Thoughts: Lee's recipe is a cross between a lasagne and a tamale pie. Tortillas will soften as they bake. If desired, take several tortillas and fry lightly in oil until crisp. Break into bits and sprinkle over the top to give a crispy texture to the casserole.

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