| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Crs, Kids, Hlween, Gross |
1 |
Servings |
INGREDIENTS
| 1 |
|
Celery heart with whitish |
|
|
Leafy stalks |
| 1 |
sm |
Jar artichoke hearts |
| 1 |
cn |
(10 1/2oz) chicken with rice |
|
|
Soup |
|
|
Blue and green food |
|
|
Colorings |
| 1 |
c |
Fish shaped crackers |
|
|
Knife |
|
|
Cutting board |
|
lg |
Saucepan |
|
|
Spoon |
|
|
Soup ladle |
| 4 |
|
Soup bowls |
INSTRUCTIONS
TOOLS
ith an adult's help, chop the celery heart into small pieces. Using
clean hands, pull apart the surrounding whitish leafy stalks, leaving
them long and stringy; these celery pieces will be your seaweed. Set
aside.
Drain the jar of artichoke hearts and cut into the size of a penny.
Prepare soup according to directions. Add the celery and artichokes
and heat until soup comes to a boil. turn heat to low and carefully
add two or three drops each green and blue food coloring until the
soup reaches an appropriately murky seawater color.
Carefully ladle the hot soup into individual bowls and sprinkle a
quarter cup of crackers on top of each one. Encourage some of the
floating celery seaweed to hang over edge of bowls and serve.
Artichoke pieces and rice from the soup will sink, just like
From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0
Shared by Carolyn Shaw 10-95
Posted to MM-Recipes Digest V3 #238
Date: Sun, 1 Sep 1996 09:56:50 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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