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

... Drunk vegan man arrested after ordering 200 McDonald's chicken nuggets.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Tomato Florentine Soup
Categories: Soups, Vegetables, Poultry, Greens
Yield: 5 Servings

28 oz Canned chicken broth
14 oz Can spinach
12 oz Red Gold vegetable juice
8 oz Can Red Gold tomato puree
1 tb Sugar
ds Nutmeg
Salt & fresh ground pepper

Combine broth, juice and puree in a saucepan over medium
heat. when hot, but not boiling, add remaining ingredients;
stirring with a wire whisk.

Allow to heat gently 30 mins on medium-low until you can't
stand it any longer.

Keep hot without letting it boil.

Freeze leftovers.

From a starting point given me by Kathy Pitts when I
mentioned that I really liked the Tomato-Florentine
Soup at Red Lobster.

Recipe and MM Format by Dave Drum - 12 July 1998

Uncle Dirty Dave's Kitchen

MMMMM

... Dinner not ready: (A)bort (R)etry (P)izza
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Giblet Vegetable Soup
Categories: Poultry, Offal, Soups, Vegetables
Yield: 6 Servings

Uncooked giblets of two or
- three chickens
6 3/4 c Cold water
1 1/2 ts Salt; to taste
1/4 ts Fresh ground pepper;
3/4 c Carrot; fine diced
3/4 c Onion; chopped
3/4 c Celery w/leaves; fine chop'd
9 oz (1 sm can) tomato juice
1 1/2 tb Parsley flakes
+=OR=+
3 tb Fresh parsley; minced
3/8 ts Paprika
3 tb Quick-cooking oatmeal;

Wash giblets and discard all fat pieces. Place in a large
cooking pot with water, and if you must, salt. Bring to a
boil and simmer about 25 minutes. Add all other ingredients
except the oatmeal; simmer soup gently about 30 min more.

Remove giblets and chop into small pieces. Return giblets
to soup; add oatmeal, stir, and simmer 5 minutes.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess; R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O'Brion

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... Here's the thing about kale: it is NOT good.
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