Joan Lunden's Chicken Tortilla Soup
Joan: this is absolutely one of my favorite recipes - it brings back great memories of my college years in Mexico City. It is a delicious spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.
In a large saucepan, sauté 1 chopped medium onion (about 1 cup) and 2 minced garlic cloves (about 2 teaspoons) in 2 tablespoons vegetable oil over low heat for 5 minutes until onion is softened.
Add one (4 ounce) can green chiles (chopped), a 15 ounce can Italian-style stewed tomatoes (chopped and with their own juice), 4 cups chicken broth, 1 teaspoon lemon pepper, 2 teaspoons Worcestershire sauce, 1 teaspoon chili powder, 1 teaspoon ground cumin and 1/2 teaspoon hot sauce. Simmer for 20 minutes.
In a small bowl, combine 4 tablespoons flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 pound skinless boneless chicken breasts, cut into small cubes.
Simmer for 5 minutes.
Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.
Tortilla Chips
Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree F oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.
Joan Rivers' Apricot Coconut Cake
24 (2-inch) plain coconut cookies, crumbled
2 envelopes unflavored gelatine
1/2 cup cold water
1 (16 ounce can apricots in syrup
1 1/2 cups butter
3 cups confectioners' sugar
Grated rind of 1 orange
Juice of 1 lemon
1 cup miniature marshmallows
1 1/2 cups chopped nuts
6 egg whites
1/8 teaspoon salt
1/2 cup granulated sugar
Chopped nuts (garnish)
Flaked coconut (garnish)
Place 1/2 of the crumbled cookies in the bottom of a 9-inch pie plate. Soften gelatine in cold water. Cook over low flame until gelatine is dissolved. Puree in blender with apricots and their syrup. Add butter and confectioners' sugar. Blend until well mixed. Add grated orange rind and lemon juice. Fold in marshmallows nuts.
Place egg whites in a large bowl. Add salt; beat until stiff. Gradually beat in sugar. Fold egg white mix into gelatin/apricot mix. Spoon over cookie crumbs. Sprinkle remaining cookie crumbs over top. Chill overnight.
Garnish with whipped cream Sprinkle with more chopped nuts and flaked coconut.