Name: Greek Lemon Soup
Ingredients: 21 oz Condensed chicken rice soup; (2 cans @ 10.5 oz each); 2 Soup cans water; 1 Egg, well beaten; 2 md Lemons

We [wrongly] feel that heaven is bearable, all right, when one has sucked dry all the pleasures of earth. We feel that, only after old age has come upon us, when life is a burden, when health has failed, when we are in the way and our children don't want us, then perhaps we should be resigned to go to Heaven. Subconsciously we look upon heaven as a scrapheap for the worn-out and useless, a kind of old people's home – better than nothing but not as good as this world, with youth, health and prosperity.

John Rice

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Greek	Main dish, Soups, Appetizers, Microwave	6	Servings

INGREDIENTS

21	oz	Condensed chicken rice soup
		(2 cans @ 10.5 oz each)
2		Soup cans water
1		Egg, well beaten
2	md	Lemons

INSTRUCTIONS

1. In a medium-sized, heat-resistant, non-metallic bowl, combine the
chicken rice soup and water. Heat, covered, in Microwave Oven 6 to 8
minutes or until soup is very hot. 2. Gradually, a little at a time, add
some of the hot soup mixture to the well-beaten egg; stir until completely
combined. Return the egg-soup mixture to the hot soup; stir to combine. 3.
Heat, uncovered, in Microwave Oven 2 minutes or until soup thickens
slightly. While the soup is heating, slice one of the two lemons into thin
circles. Squeeze the juice from the other lemon. 4. Just before serving,
add the lemon slices and juice to the soup. Heat, uncovered, in Microwave
Oven 2 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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