MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Egg Drop Soup
Categories: Oriental, Poultry, Mushrooms, Eggs
Yield: 4 Servings

3 Eggs; lightly beaten
4 c Chicken stock *
1 tb Corn flour or arrowroot
1/2 ts Grated ginger
1 tb Soy sauce *
3 Green onions; chopped
1/4 ts White pepper
3/4 c Straw, enoki, or sliced
- shitaki mushrooms

* If cooking gluten-free, use gluten-free stock and
gluten-free soy sauce.

Homemade chicken stock is the best for this. Also, if
you can't locate any of the mushroom types indicated
in the recipe, crimini (aka: baby bellas) will do just
fine. Or, you can just leave them out all together.

Reserve 1/2 cup of the stock and mix with the corn
starch/ arrowroot until dissolved.

Place the chicken stock, ginger, soy sauce, green
onions, mushrooms and white pepper in a pot and bring
to a boil.

Add the cornstarch/arrowroot and stock mixture and
stir. Reduce heat to a simmer.

Slowly pour in the beaten eggs while stirring the soup.
The egg will spread out into ribbons. Turn off the heat
and garnish with a few more chopped green onions.

Serve immediately.

Serves 4.

http://simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

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Dave Drum wrote to All <=-

Title: Egg Drop Soup

Yesterday I took the left over chicken stirfry Andrea made
chucked it in a pot covered with chicken stock brought to
simmer chuck in a small amount of pasta. Whole new meal.
(I also added seasoning).

Shawn

... Make it as simple as possible, but no simpler.

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Shawn Highfield wrote to Dave Drum <=-

Yesterday I took the left over chicken stirfry Andrea made
chucked it in a pot covered with chicken stock brought to
simmer chuck in a small amount of pasta. Whole new meal.
(I also added seasoning).

That sounds delicious.

In honor of your creativity:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leftover Turkey Or Chicken Hash
Categories: Poultry, French can, Leftovers, Benoit
Yield: 4 servings

2 tb Butter; melted or chicken
-fat (up to 3T)
1 Onion; thinly sliced
1/2 c Celery; diced
2 c Turkey; cooked,diced
-(up to 3 cups)

MMMMM---------------------------SAUCE--------------------------------
2 tb Turkey or chicken fat
-(I would use butter)
3 tb Flour
2 1/2 c -Water
1/2 ts Savory
1/2 ts Salt
1/2 ts Pepper
1/4 c Cream

MMMMM------------------------HOT BISCUITS-----------------------------
2 c Flour; all purpose
1 tb Baking powder
1 ts Salt
3/4 c Cream
2 Eggs; beaten

La fricasee fatuguee

Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat.
Add thinly sliced onion and diced celery. Heat 5-8 minutes over low
heat, stirring often. Add 2-3 cups cooked turkey. Cook 5 minutes over
low heat.

Sauce: Brown the chicken fat (I would use butter) and flour well
before adding water. Add savory, salt and pepper to taste. When sauce
is smooth and creamy, add 1/4 cup cream and any remaining turkey or
chicken gravy. Pour over turkey. Simmer 15 minutes, then serve with
hot biscuits and pickled beets.

Hot Biscuits: Sift together in bowl, flour, baking powder (no error in
amount) and salt. Mix together cream with 2 beaten eggs. Add to flour
and mix just enough to moisten; the dough is rather soft and should
remain lumpy. Stir as little as possible. Drop by spoonfuls on a
greased cookie sheet. Cook 16 minutes at 400F.

from Mme. Benoit, "In days that followed Christmas, every bit of the
turkey was used - the bones for soup, the skin, diced and crisped in
the oven til browned, then served, instead of butter, on toasted
homemade bread. So, when it came time to make hash from all the
little bits and pieces, the children felt that the poor turkey must
be tired (fatiguee), hence the name.

Source: _My Grandmother's Kitchen_ by Mme. Benoit

MMMMM

-- Sean

... We are born naked, wet, and hungry. Then things get worse.
___ MultiMail/Linux v0.52

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Shawn Highfield wrote to Dave Drum <=-

Title: Egg Drop Soup

Yesterday I took the left over chicken stirfry Andrea made
chucked it in a pot covered with chicken stock brought to
simmer chuck in a small amount of pasta. Whole new meal.
(I also added seasoning).

I often do similar. The problem is that even if it's most excellent it's unrepeatable - because the planets are unlikely to ever align with that specific assortment of left overs again. Bv)>

I do sometimes cook in quantity so that I'll have "plan-overs" just for
doing head arrangements for subsequent meals.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Four & Twenty Chicken & Ham Pie
Categories: Poultry, Pork, Pastry, Fruits, Nuts
Yield: 12 slices

1 lg onion; chopped
1 tb Butter; extra for greasing
1 tb Chopped sage
1 ts Ground mace
300 g Boned, skinned dark-meat
- chicken
1 kg Cooked ham; fat trimmed,
- thick sliced
50 g Shelled pistachios
50 g Cranberries; fresh or frozen
50 g Dried apricot; diced
3 tb Chopped parsley
1 Good grating of nutmeg
700 g Skinned chicken breast;
- halved to thin
Chutney and salad to serve;
- (optional)

MMMMM--------------------------PASTRY--------------------------------
375 g Plain white flour
375 g Strong white flour
140 g Butter
175 g Lard
1 lf Egg; beaten

MMMMM---------------------------JELLY--------------------------------

3 Gelatine leaves
500 ml Strong chicken stock; heated

Soften the onion in the butter with the sage and mace.
Cool for a few mins while you whizz the chicken thighs
and 300 g of the ham in a food processor until minced.
Scrape into a large bowl and stir in the softened onion,
pistachios, cranberries, apricots and parsley. Season
with nutmeg, lots of black pepper and some salt.

Grease a deep, 20cm round springform or loose-bottomed
tin, then line with baking parchment. To make the
pastry, mix together the flours and 2 tsp salt in a
large bowl, then make a well in the centre. Put the
butter and lard into a small pan with 200ml water and
very gently melt. Once melted, turn up the heat and when
just bubbling, pour into the well and stir with a wooden
spoon to a dough - don’t worry if some powdery bits
remain.

Once cool enough to handle, knead in the bowl until the
dough comes together, then tip onto your work surface.
Set aside a third, wrapped in a clean tea towel to keep
it as warm and pliable as possible, while you quickly
roll the remaining dough into a large circle _ big
enough to line the tin with a little overhanging.

Ease the circle into the tin, pressing evenly into the
corners and side - you can be rough with it. Evenly
cover the base with half the remaining sliced ham,
followed by half the chicken breasts and half the mince
mixture, pressing firmly to pack. Repeat with the
remaining ham and chicken, then a rounded dome of mince.
Put a pie funnel, if you have one, on the top.

Roll the reserved dough to a circle large enough to
easily cover the pie, cutting out a hole (if using a pie
funnel). Brush the edge of the pie with some beaten egg
and top with the pastry lid. Press to seal the edges
before trimming the excess. Crimp the edges between your
thumb and forefinger to seal thoroughly, then make a
small hole in the middle to let steam escape (if not
using a pie funnel). Brush the top of the pie with more
beaten egg.

Set oven @ 200ºC/400ºF (180ºC/375ºF fan)/gas 6.

Bake the pie for 1 hr. Very, very carefully remove the
pie from its tin, brush the top and side with more egg
and bake for another 30 mins until browned and crisp.
Leave to cool completely before chilling.

To make the jelly, soak the gelatine in cold water for
5-10 mins until soft. Squeeze out any excess water from
the gelatine, then dissolve in the hot stock. Once
cooled, carefully pour into your chilled pie through the
small hole, using a funnel, until full - you may not
need all the stock. Chill the pie for a few hrs. Serve
with chutney and salad, if you like.

RECIPE FROM: https://www.bbcgoodfood.com

Uncle Dirty Dave's Archives

MMMMM





... If they call you paranoid, it means they're in on it.
--- MultiMail/Win v0.52
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Dave Drum wrote to Shawn Highfield <=-

I often do similar. The problem is that even if it's most excellent
it's unrepeatable - because the planets are unlikely to ever align with that specific assortment of left overs again. Bv)>

So true. This one was good but if I could re-create it 100% I wouldn't. ;)

I do sometimes cook in quantity so that I'll have "plan-overs" just for doing head arrangements for subsequent meals.

When I make soup or stew I am only able to make enough for a family of
40, so the chest freezer comes in very handy.

Shawn

... "Hugh Jass? Somebody check the mens' room for a Hugh Jass!" -- Moe

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