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January, 2003 Winter Wild Rice Soup
Here's a soup recipe to keep you warm. This is the perfect soup
to make with leftover ham, turkey, chicken or beef. Chunked and
added to the soup for extra heartiness
Ingredients:
2 cans (14 oz.) ready-to-use chicken broth
1 can (10-3/4 oz.) cream of celery soup
2 cups water
8 oz. (1 box) long-grain and wild rice mix
2 cups chunked cooked ham
1 pkg. (16 ounces) frozen cut green beans (thawed)
1 Tbsp. browning and seasoning sauce
Preparation:
In a soup pot, bring the chicken broth, celery soup, water
and rice mix with seasoning packet to a boil.
Reduce the heat to low, cover, and simmer for 25 minutes.
Return the heat to high and stir in the ham, green beans
and the sauces. (browning and seasoning). Cook for 5 to 8
minutes, or until heated through.
Serves 8
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February, 2003 Asian Wraps
I must admit that I stole this recipe from MR. FOOD.
Ingredients:
3/4 pound boneless, skinless chicken breast, cooked and
coarsely shredded
1/4 pound fresh bean sprouts
1/2 small head Napa or Chinese cabbage, shredded
(about 3 cups)
1 medium carrot, shredded (about 1 cup)
6 scallions, thinly sliced
1/4 cup white vinegar
3 tablespoons canola oil
2 tablespoons light soy sauce
1 tablespoon sesame oil
2 garlic cloves, minced
2 teaspoons ground ginger
1/2 teaspoon black pepper
1 to 2 heads Bib lettuce, separated to obtain 20 leaves
Preparation:
Combine the chicken, bean sprouts, cabbage, carrot, and
scallions into a large bowl; mix well. In a small bowl, combine
the vinegar, canola oil, soy sauce, sesame oil, garlic, ginger,
and black pepper; mix well and pour over the cabbage mixture.
Mix until evenly coated.
Spoon an equal amount of the chicken mixture onto the center
of each lettuce leaf and fold like an envelope. Place seam side
down on serving platter.
10 servings (2 wraps per serving)
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