| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Vegetables, Low-fat |
1 |
Servings |
INGREDIENTS
|
|
From Prodigy Cookbook |
| 3 |
lb |
CHICKEN, BONELESS |
| 4 |
c |
WATER |
| 1 |
|
CARROTS, SLICED |
| 1 |
|
CELERY STALK, SLICED |
| 1/2 |
c |
BARLEY |
| 2 |
ts |
CHICKEN BOUILLON,DRY |
| 2 |
ts |
SALT |
| 1/4 |
ts |
PEPPER |
| 1 |
|
BAY LEAF |
| 1 1/2 |
c |
LEEK, SLICED W/TOPS |
INSTRUCTIONS
CATEGORY 2, TOPIC 3 MESSAGE
CATEGORY 2, TOPIC 3 MESSAGE
HEAT ALL INGREDIENTS EXCEPT LEEKS TO BOILING. REDUCE HEAT, COVER, AND
SIMMER 30 MIN. ADD LEEKS AND HEAT TO BOILING. REDUCE HEAT, COVER, AND
SIMMER 10-15 MIN.
Note: I use MUCH less chicken than this. Makes a thick soup, almost like
a stew. 02, 1993 D.WEISSGERBE [RICK W] at 07:09 EDT
Hello to you too Sylvia!
Not new ... just not a frequent poster <G>. I'm in the process of moving my
data base over to Meal-Master (Compu-Chef just got too unstable when the
count went over 6000) and cleaning things up. 02, 1993 COOKIE-LADY [Cookie]
at 14:58 EDT
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