CHICKEN TORTELLINI SOUP

CHICKEN TORTELLINI SOUP

• 2 carrots
• 1 onion
• 2 garlic cloves
• 3 cans cream of chicken soup
• 6 c. water
• 1 tsp. oregano
• 1 tsp. basil
• 1 pkg. boneless chicken breasts, cut into bite-size pieces
• 1 bag cheese tortellini
• 2 boxes frozen broccoli

Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.

CHICKEN SOUP WITH TINY MEATBALLS

CHICKEN SOUP WITH TINY MEATBALLS

• 2 lb. stewing chicken
• 4 c. water
• 2 1/2 tsp. basil
• 1/2 lb. sm. onions
• 1 bay leaf
• 1 clove garlic
• 5 carrots, sliced
• Parsley and celery leaves

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.

MEATBALLS

• 1 c. finely minced beef
• 1 egg
• 1 slice crumbly white bread
• 1/2 tsp. salt
• Freshly ground black pepper

Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.

CHICKEN SALAD SUPREME

CHICKEN SALAD SUPREME

• 2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
• 4 tbsp. salad oil
• 4 tbsp. orange juice
• 4 tbsp. vinegar
• 2 tsp. salt
• 3 c. mandarin oranges
• 2 c. pineapple chunks
• 3 c. green grapes
• Slivered almonds
• 3 c. diced celery
• 2 1/2 c. raw rice
• 1 qt. mayonnaise

Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.