Text 3462, 62 rader
Skriven 2008-03-06 21:56:00 av Sean Dennis
     Kommentar till en text av JANIS KRACHT
Ärende: Re: Flu!
================
-=> JANIS KRACHT wrote to SEAN DENNIS <=-

 JK> eek.. that's great.. well, I guess the $$ is nice.. at least I hope it
 JK> is :)

It will help.  I'm buying another car for a work car (a little '91
Honda CRX Si) and that will help get the new tires I need on it.

 JK> My advice?  Don't kiss any little kids and you should be ok - Lol

Thankfully, I shouldn't have to worry about that anytime soon,
although I will be taking nine days' vacation at the end of the month
(first vacation, let alone paid, in 10 years)...and I'll be seeing my
twin 7-year-old nieces. :P

 JK> Needless to say, we've been eating a lot of Soup.. here's one I made
 JK> after we finished off the Chicken soup :)

That sounds quite tasty; let's see if I have anything here...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Middle Eastern Chicken Soup
 Categories: Soups, Arabic, Dairy, Rice, Chicken
      Yield: 4 Servings
 
      1 tb Butter
     10    Scallions with crisp green
           Tops, chopped
    1/2 ts Thyme
      2 ts Crumbled dried mint OR 2 tbs
           Fresh mint, finely chopped
  1 1/4 ts Salt
    1/4 ts White pepper
      6 c  Chicken broth
    1/4 c  Rice
  2 1/2    To 3 cups cooked chicken,
           Cut into bite size pieces
      1 c  Yogurt
    1/4 c  Finely chopped fresh dill or
           Parsley
 
  Heat the butter in a saucepan or kettle and add the scallions. Cook
  on low heat until the scallions are wilted but not brown. Stir in the
  thyme, mint, salt, pepper, and broth.  Bring to a boil, stir in the
  rice, cover, reduce heat and simmer for 15-20 minutes, or until rice
  is tender. Add the chicken and cook for 2-3 minutes to heat the
  chicken through. Put the yogurt in a small bowl and carefully stir in
  a few tablespoons of the hot soup to make a smooth mixture.  Add the
  mixture to the soup, taste, and add salt if needed.  Heat gently, but
  do not let boil. Serve sprinkled with dill or parsley.
  
  From: Earl Shelsby                    Date: 03 Mar 97 National
  Cooking Echo Ä
 
MMMMM
 
Later,
Sean

--- EzyQwk V2.15g1 00F90271
 * Origin: Sean's Hole In The Wall (1:18/200)