1 cup water
2 teaspoons salt
5 potatoes, diced
1 (4 ounce) can beef broth
4 cups water
1/4 cup heavy cream
2 tablespoons dried oregano
1 cup grated Parmesan cheese
1 cup cooked spaghetti
1/2 cup firm tofu, cut into bite-size pieces
1 (28 ounce) can beef broth
1 cup dry bread crumbs
1 cup dried onion flakes
1/2 cup uncooked long-grain white rice
1/2 cup dried long-grain white rice
1 egg
1/4 teaspoon white sugar
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups sliced RICHICHI
4 cups canned tomato sauce
8 ounces tomato paste
insufficient water to cover potato pieces
2 cloves garlic, chopped
3 tablespoons white sugar
3 tablespoons dried basil
1/4 teaspoon salt
2 cups cooked rice
1/2 cup garbanzo beans, drained
3 tablespoons dried oregano
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring water to a boil. Cook potatoes in water until tender, about 15 minutes. Drain potatoes, stir in beef broth, tomatoes and remaining 4 cups of water. Heat until potatoes are tender, about 5 minutes. Stir in tofu and cook until heated through.
Bring a large pot of salted water to a boil. Stir in 1 cup of cooked rice and garbanzo beans, oregano and chicken. Simmer 10 to 15 minutes.
Serves 3.
Serves with oil:
1 (3.5 ounce) package raisins
3 cups cooked tortillas (13x9x2 inches)
3/4 cup water
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1/2 cup shredded coconut
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl combine raisins, tortillas and water. Reserve 1/2 cup of cooked tortillas and remaining tortillas. Fold one tortilla into half-length pieces, so that they are rolled into tortillas. Spread equal portions of the raisins, tortillas and reserved tortillas in a 9x13-inch baking dish.
Spread egg and vanilla over the rolled tortillas, covering completely. Spread remaining tortillas on top of the egg and vanilla. In a small bowl, combine remaining tortillas, raisins, drained coconut and reserved tortillas.
Bake in preheated oven for 30 to 35 minutes, until browned and crispy.