Mexican Noodle "Dry Soup"

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            FOOD FUNNY
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Thanks to Sally in southern Maryland for this one:

NASA recently sent a number of Holsteins into orbit for experimental
purposes. They called it the "herd shot round the world."

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            TODAY'S RECIPE
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Traditional Mexican cooking includes an entire category of rice and
pasta dishes known as "sopas secas" or "dry soups." No one is sure
how this name came into being, but it might have been because the
Aztecs didn't understand the Spanish habit of putting rice and noodle
into soups ("wet soups") as well as serving them as side dishes ("dry
soups"). Traditionally the sopa seca was served as a separate course
following the (wet) soup at the main meal, but nowadays they are also
served as side dishes and occasionally as the main course.

Mexican Noodle "Dry Soup" (Sopa Seca de Fideos)

2 Tbs (30 ml) vegetable oil
1/2 lb (225 g) thin spaghetti, fettuccine, or other thin
noodle broken into 2-inch (5 cm) pieces
1 onion, finely chopped
1-3 cloves garlic, finely chopped
3-4 medium tomatoes, peeled, seeded, and mashed
1 1/2 cups (375 ml) beef, chicken, or vegetable stock
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
Hot sauce or cayenne pepper to taste (optional)
Freshly grated Parmesan cheese for garnish

Heat the oil in a large skillet over moderate heat and saute the noodles,
stirring frequently, until golden brown. Transfer the noodles to a baking
dish and saute the onion and garlic in the remaining oil until tender but
not brown, about 5 minutes. Add the remaining ingredients (except the
Parmesan) and pour the mixture over the noodles, stirring to combine.
Simmer uncovered over low heat or bake uncovered in a preheated 350F
(180C) oven until the noodles are tender and the liquid has been absorbed,
about 30 minutes. Serve with grated Parmesan cheese. Serves 4 to 6.
Received on Wed Jul 13 10:15:49 2005