Recipe Journal
 Soup
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Ingredients
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1 tube jumbo bake-off butter biscuits, from the dairy aisle of market
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
1 medium yellow onion, chopped
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 pint
half-and-half or cream
1 quart chicken stock, available in boxes on soup
aisle
1/4 teaspoon grated nutmeg, a healthy grating
2 can of Veg -all
Vegatables (I used this instead of celery, peas,
carrots, and the shreded
potatoes) it was so much easier
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Directions
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Preheat oven according to package directions and
arrange biscuits on cookie sheet. You will have 4 extra biscuits.
Save them
for ham and cheese or egg and cheese breakfast sandwiches the next morning.
Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a
medium pot over medium to medium high heat, cook chicken in butter 2 minutes
then add veggies and season with salt and pepper and poultry seasoning.
Cook
5 minutes more, add flour cook another minute. Add potatoes, then whisk in
half-and-half or cream and chicken stock.
Add nutmeg. Bring soup to a boil
by raising heat, then turn heat back to simmer and cook soup another 10 minutes.
Adjust seasonings. Add peas. Stir in to warm them through a minute.Serves/Yields:
4-6
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Ingredients
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2 tablespoons butter
1 cup diced onion
1/2
cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2
tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced
potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry
thyme
1/2 cup heavy cream |
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Directions
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1) In a soup pot, melt butter over medium heat. Add
onion, celery,
leeks and garlic. Saute for 3 minutes mixing often.
2)
Remove from heat and add flour, mixing well.
3) Add milk and whisk
vigorously.
4) Drain clams and add juice to soup.
5) Slowly bring to a
boil, mixing often. Reduce heat to a simmer.
6) Add potatoes and seasonings,
simmer 10 minutes.
7) Add clams and simmer 5 - 8 minutes.
8) Finish with
heavy cream. Serve.
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Ingredients
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1 tablespoon vegetable oil
1 tablespoon plus 1
teaspoon minced garlic
2 tablespoons finely chopped fresh ginger
1/4 cup
thinly sliced scallions, plus 3 tablespoons finely chopped
10 cups canned
low sodium chicken broth
1/2 pound ground pork
1 egg yolk
2
teaspoons soy sauce
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon
sesame oil
1/4 teaspoon crushed red pepper
About 30 wonton wrappers,
thawed if frozen
1 1/2 cups thinly sliced bok choy
1/2 cup sliced
shiitake mushroom caps
1/4 cup sliced bamboo shoots
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Directions
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In a large saucepan or soup pot heat the oil over medium high heat until
hot.
Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook,
stirring, until fragrant, 1 to 2 minutes.
Add the 1/4 cup of sliced scallions and the chicken broth and bring to
a boil.
Reduce heat to medium low so that the broth just simmers. Allow broth
to simmer for at least 20 to 30 minutes
while the wontons are being assembled.
In a small
mixing bowl combine the remaining teaspoon of minced garlic, remaining
tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the
pork, egg yolk, soy sauce,
rice wine vinegar, sesame oil and crushed red pepper.
Mix until thoroughly combined.
Working on a flat work surface, lay out a few of the wontons.
(Keep remaining wonton wrappers covered with plastic wrap.)
Fill a small bowl partially with cool water and set aside.
Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton.
Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners
of the wonton together to form a triangle and enclose the filling, pressing
edges firmly around the mound of filling to eliminate any air pockets and
seal.
Moisten opposite corners of the long side.
Curl moistened corners toward each other, overlapping one on top of the
other, and press the edges together to seal.
You should now have a rounded stuffed wonton with a triangle poking up
at the top. Assemble the remaining wontons in the same manner.
When the wontons are all assembled, set aside.
Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and
cook for 2 to 3 minutes.
Using your hands or a slotted spoon, gently add the prepared wontons to
the simmering broth.
Increase the heat slightly so that the broth returns to a gentle simmer.
Cook, stirring
occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes.
Serve immediately.
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