---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups/stews, Mexican, Poultry
       Yield: 4 servings
       2 qt Chicken soup
     1/2 c  Rice*
            Salt; to taste
       2    Avocado, med
       1    Tomato, large; diced
       4    Scallion; w/top, sliced
       1    Chile serrano; minced
       2 tb Cilantro; chopped
       2    Lime, Mexican
   Make the chicken soup from a well-grown hen with pieces of meat, skinned
   and boned, left in.  The pieces should be fairly large; this is a main-
   dish soup.  *The rice should be cooked in the soup.
   Peel and slice the avocados, and cut into 1 pieces.  The chiles are best
   chopped fine in a blender.  Halve the limes.
   Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on
   the uncooked topping.  Serve with hot tortillas.
                            Mrs. Rasmussen’s Book of One-Arm Cookery
                            Mary Lasswell