Sopa Patio Verde Recipe
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Contributor: |
Contributor: Joseph Longo
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Ingredients: |
Ingredients: meat from 20 Ib. turkey
chicken or turkey broth
garlic clove
flour
salt
pepper
red chili powder
dozen corn tortillas
grated mozarella cheese
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Directions: |
Directions:Grind the garlic clove and add it to the broth. The flour purpose is to thicken the broth. As a result, the broth should become a thick white sauce. Add salt, pepper, red chili powder, to the sauce. Fry tortillas and break into pieces. Alternate the layers of tortillas and turkey, spooning the sauce over each layer. Bake at 325º degrees in the oven for 1 hour. You will need to reduce the heat to 150º. Cover the sopa with your favorite grated Mozarella cheese and bake for 10 minutes longer. |
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Personal
Notes: |
Personal
Notes: This recipe is fromThe Receiving Line Was Eleven Years Long: The Story of El Patio Verde by Mary Margaret Davis, (1975 Guynes Publishing). The recipe is by Geneva Causey who was a prominent caterer. In 1949 Causey, rented out her home at 1009 Park Road for parties and gatherings, offering catering services, naming her business venture El Patio Verde. It became a popular place. She moved to a larger location at 1406 Montana Avenue in 1953. This recipe was one of many uses at parties, weddings; and other social gatherings that were held at El Patio Verde. In 1973, When asked about her success by the El Paso Times Causey said, “Good food, served graciously in an attractive setting with a relaxed carefree hostess, is the vital combination for success." Mrs. Causey was a charter member of EPCHS.
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