:: Lisa's Recipes ::

:: Thursday, January 30, 2003 ::

Polish Pickle Soup*
(*From RecipeSource)

1 cup of butter or margarine
1/2 cup of All-purpose flour
3 cans of Chicken broth
1 1/2 cups of Dill pickles, shredded or finely chopped
1 cup White wine (Or you may use another cup of chicken broth)
1 small onion, finely chopped
3 tbsn Sugar
2 tbsn Vinegar
1 tbsn Worchestershire sauce
4 Garlic cloves, minced
2 tspn Salt
1 tspn Dill weed
1 tspn Curry powder
1/2 tspn White pepper
2 Bay leaves
2 cups Warm milk
OPTIONAL:
Dash green food coloring
Croutons

In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove bay leaves. Add food coloring and garnish if desired.

Pickle Soup comes highly recommended by our friend Milena.
:: Lisa 10:00 AM [Archive] ::
...

Thai Curry Chicken and Vegetables*
(*From RecipeSource)

2 tbsn of oil
1 tspn of Five-spice powder
1/2 tspn To 1 1/2 ts salt
1/2 tspn Garlic powder
1/2 tspn Ginger
1/2 tspn Pepper
1/2 tspn Cayenne pepper
1 tbsn Soy sauce
1 1/2 lb Chicken breasts, boneless and skinless cut into 1 inch pieces
1 cup Chicken broth
3 tspn Curry powder
2 tbsn Rice wine vinegar or vinegar
14 oz Coconut milk (not cream of coconut)
16 oz Frozen broccoli, carrots, water chestnuts and red peppers.
5 cups Hot cooked rice (optional)

Heat oil in a large skillet or wok over medium-high heat until hot. Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink. Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice (optional)

:: Lisa 11:10 AM [Archive] ::
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