Soup, ‘Sex,’ and Spuds

DEAR SOS: The El Paso Cantina Grill has the best toasted tortilla soup I have ever tasted. Can you get the recipe?

--READER

DEAR READER: The El Paso Cantina general manager was delighted to send the recipe developed by the restaurant’s chef, Jeff Nichols.

TOASTED TORTILLA SOUP

2 tablespoons corn oil

1 large onion, thinly sliced

6 to 8 cloves garlic, minced

Chile Puree

1 1/4 cups pureed roasted and peeled tomatoes

1 quart chicken broth

Salt

14 ounces fresh Mexican cheese (queso ranchero or queso fresco), cut into 1/4-inch cubes

2 avocados, peeled and cut into 1/4-inch cubes or thin wedges

1 cup sour cream

2 limes, cut into wedges

6 to 8 corn tortillas, cut into strips and fried lightly in corn oil until crisp

2 to 3 pasilla chiles, cut into strips and fried 3 to 5 seconds in oil

Heat oil in 1-quart saucepan over medium heat. Add onion and saute until golden brown. Add garlic and cook 1 minute. Add Chile Puree and bring to boil. Reduce heat and simmer, reducing puree to thick paste, being careful not to burn. Add tomato puree and chicken broth. Bring to boil. Reduce heat and simmer, covered, 20 to 30 minutes. Season to taste with salt.

Garnish soup as desired with Mexican cheese, avocados, sour cream, lime wedges, corn tortilla and chile strips. Makes about 4 3/4 cups, 5 to 6 servings.

Chile Puree

4 ounces dried pasilla chiles (chile negro), stemmed, seeded and deveined (about 8 chiles)

1 cup chicken broth, about

Preheat broiler. On sheet tray arrange chiles in single layer. Place under broiler and cook 15 seconds. Remove and turn chiles. Cook 15 seconds on other side.

Place chiles in bowl with hot tap water to cover. Soak 30 to 40 minutes. Strain and place chiles in blender. Puree chiles, adding just enough broth to help mixture through blades. Pass mixture through medium-fine strainer.

DEAR SOS: I spotted a clipping in the Reader’s Digest mentioning Better Than Sex Cake. I was interested in having the recipe.

--MILLIE

DEAR MILLIE: The origin of this cake is unknown. Because of its provocative title the recipe circulated among food editors around the country much the way a good joke circulates. But the cake is no joke. It’s great and has withstood the test of time.

BETTER THAN SEX CAKE

1 (18 1/2-ounce) package yellow cake mix

1 (1-pound, 4-ounce) can crushed pineapple

1 cup sugar

1 (6-ounce) package vanilla pudding mix

1 cup whipping cream, whipped and sweetened

Flake coconut, lightly toasted

Prepare cake in 13x9-inch baking pan and bake according to package directions. Combine crushed pineapple and sugar in saucepan and bring to boil. Cool slightly.

Prepare pudding mix according to package directions. Cool.

Pierce holes in cake with fork. Pour pineapple mixture over it. Spread prepared pudding over top. Chill.

Just before serving, cover with sweetened whipped cream and sprinkle with coconut. If desired, garnish with pineapple slices. Makes 12 to 16 servings.

DEAR SOS: I would appreciate a copy of the Yummy Potatoes recipe that was a My Best Recipe winner a few years ago. I have somehow misplaced it.

--NANCY

DEAR NANCY: Here’s the winning recipe.

YUMMY POTATOES

1 (11-ounce) can condensed cream of chicken soup

1 1/2 cups shredded Cheddar cheese

1 cup sour cream

6 medium potatoes, sliced

Combine cream of chicken soup and 1 cup cheese in saucepan. Heat over medium-low heat, stirring to prevent scorching. Add sour cream. Mix thoroughly. Place potatoes in casserole. Pour soup mixture over. Top with remaining cheese. Bake at 350 degrees 30 minutes or until heated through. Makes 6 servings.

Note: Mixture may be preassembled and refrigerated day before. If so, add 5 to 10 minutes baking time.