| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | T | Schmaltz or vegetable oil |
| 2 | T | Flour |
| 2 | c | Chicken broth, I use the |
| parve boullion | ||
| 2 | c | Cooked chicken diced |
| 3 | Hard boiled eggs diced | |
| Frozen/canned vegetables |
INSTRUCTIONS
Melt oil and stir in flour making paste. Add broth slowly stirring well. Heat until mixture becomes thick, add chicken, eggs and vegetables (I usually take a handful of whatever frozen veggies I have on hand - usually corn, lima beans, peas, broccoli, string beans, mushrooms*, etc.). Cook, covered, on a low heat until all ingredients are heated. I season to taste with a little salt, and if I feel exotic, I put in some tarragon. This goes well over rice or noodles and freezes well. *I buy a lot of my produce from a truck near my office. They sell in set quantities only and I am frequently taking home 2 pounds of mushrooms when I won't be needing that many. If I can't use them up in a short time and they start to look yucky, I wash them, slice them and throw them into a zip-lock bag. This goes into the freezer and whenever I need mushrooms for a recipe, I just grab the amount I need and keep the rest in the freezer. Posted to JEWISH-FOOD digest Volume 98 #013 by Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman) on Jan 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 475
Calories From Fat: 217
Total Fat: 23.7g
Cholesterol: 636.4mg
Sodium: 3149.5mg
Potassium: 1057.3mg
Carbohydrates: 17.5g
Fiber: <1g
Sugar: 4.7g
Protein: 42.5g