Greatest Recipes

2 quarts water

1 teaspoon salt

1 cup peeled — cubed potato

1/2 cup scraped — chopped carrot

1/2 cup cut fresh or frozen green beans — cut into 1-inch

– pieces 1/4 cup butter or margarine

1/2 cup chopped onion

1/4 cup all-purpose flour

1/2 cup fresh or frozen whole kernel corn

1/2 cup fresh or frozen english peas or butter

– beans 1 tablespoon chopped fresh parsley

1/2 teaspoon rubbed sage

3/4 teaspoon salt

1/4 teaspoon pepper

5 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sour cream

Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce hea t, and simmer 45 minutes or until tender. Drain chicken, reserving 2 cups brot h. Skim fat from broth. Set chicken and broth aside to cool slightly. Cook p otato and carrot in boiling water to cover 5 minutes. Add green beans; cook 3 minutes. Drain.

Skin and bone chicken; cut chicken into bite-size pieces. Set aside.

Melt butter in a skillet over medium-high heat. Add onion, and cook, stirring constantly, until tender. Add 1/4 cup flour, stirring until smooth. Cook, sti rring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bub bly. Remove from heat.

Stir in chicken, cooked vegetables, corn, and next 5 ingredients. Pour into a lightly greased 11- x 7- x 11/2-inch baking dish; set aside.

Combine 11/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Add s our cream, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Press dough to 1/4-inch thickness. Cut with a 21/2-inch biscuit cutter. Arrange biscuits over pie.

Bake at 400 degrees for 15 to 20 minutes or until golden.

Serve immediately.

1 tb Olive Oil

1/2 c Onions; Chopped

1 c Mushrooms; Sliced

8 oz Artichokes; Canned, *

2 c Chicken Broth

1/2 c Green Peas

4 tb Unbleached Flour

2 c Evaporated Skimmed Milk

1 x Salt & Pepper; To Taste

* Drain and chop the canned artichokes. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a large saucepan heat the oil and saute the onions. Add the mushrooms, artichokes, and broth. Cook about 5 minutes or until tender. Add the peas. Blend the flour into the evaporated milk and add to the mixture in the pan. Cook for 5 to 7 minutes or until slightly thickened. Season to taste with salt and pepper.

1 Stalk Lemon Grass

4 c Cubed Chicken Meat

Chicken Or Fish Stock 1/2 c Sliced Cilantro Leaves

1 Serrano Or Jalapeno Chili

1/2 ts Grated Lime Zest

Lime Juice To Taste 1 1/2 tb Salt

Pepper To Taste 3 oz Snow Peas

1 md Carrot, Peeled

4 md Radishes

Green Part of 1 Scallion 2 tb Whole Cilantro Leaves

1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock,

cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15 minutes (halfway through, taste and remove hot pepper, if desired, or leave in longer for more heat). 2. Strain. (Solids can be re-used with more cilantro to flavor another

batch of broth.) Add lime juice, salt and pepper. 3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2

inch ribbons of carrot. Thinly slice radishes and scallion. 4. Bring soup to a boil: stir in snow peas and carrots and boil until just

tender –about 1 1/2 minutes. Stir in radishes, scallion, and cilantro; bring to a boil. Serve at once.

2 lb Napa (or celery) cabbage

1 ts Salt

8 Chinese “jyo” mushrooms

1 tb Dried shrimp

1/4 c Sichuan preserved mustard

Greens 1 tb Peanut oil

1 c Chicken stock

1/4 ts Salt

1 tb Sherry

1/2 ts Sugar

1 ts Thin soy sauce

Cornstarch paste 1 tb Rendered chicken fat

Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2″ sections. In a bowl, combine stock, salt, sherry, sugar & soy sauce; reserve. Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil hot. Braising: Heat peanut oil in wok until hot but not smoking. Stir-fry mushrooms, shrimp & mustard green for 15 seconds. Add cabbage; stir-fry for 1 minute. Add stock mixture; bring to boil. Reduce heat, cover wok, &

simmer for 10 minutes, reducing liquid by half; add more stock if needed. Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil. Serve. Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.

5 1/2 c Cauliflower florets

2 c Water

1 t Salt

2 tb Margarine

1/2 c Diced onion

2 ts All-purpose flour

1 Pkt instant chicken broth

-and seasoning mix 1 c Skim milk

1 d White pepper

Ground nutmeg (Optional)

In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil. Reduce heat and let simmer until cauliflower is tender; let cool slightly. Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth. Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed. Set aside. In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent. Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower. Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper. Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

4 T Butter

1 c Rice, uncooked

2 oz Egg noodles, small

2 c Chicken stock

Basil (optional) Melt butter in large saucepan, add egg noodles and cook until browned. Add rice, stir to coat with butter. Cook on medium-high heat for 1 minute. Add chicken stock and optional basil, and stir to mix. Reduce heat, cover and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving. NOTES: * Rice with noodles in chicken broth. Yield: Serves 2-3. : Difficulty: very easy. : Time: 5 minutes preparation, 30 minutes cooking. : Precision: Approximate measurement OK.