Easy Hot and Sour Soup

Source: cooks.com Ingredients 4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes) 3 tbsp. soy sauce 1/4 cup cooked shredded chicken or pork (omit if desired) 1/2 cup mushrooms, diced 1/2 tbsp. garlic chili sauce 1/4 tsp. ground white pepper 1/4 cup white vinegar 1/3 cup canned bamboo shoots, … Read more

Epicurean Meltaways

…from the kitchen of Phil Greer, Esq. Ingredients 1/2 cup butter 1 square (1 ounce) unsweetened chocolate 1/4 cup sugar 1 teaspoon vanilla 1 beat-up egg 2 cups graham cracker crumbs 1 cup coconut 1/2 cup chopped nuts 1/4 cup butter 1 tablespoon milk 2 cups sifted powdered sugar 1 teaspoon vanilla 1 1/2 square … Read more

Sweet Lime Pickles

Ingredients 7 pounds of large cucumbers 2 cups lime 2 gallons water Solution 2 quarts vinegar 4 1/2 lbs sugar 1 teaspoon celery seed 1 teaspoon whole cloves 1 teaspoon turmeric 1 teaspoon mixed pickling spice 1 1/2 tablespoon salt Directions Slice or cut in chunks large cucumbers, remove seeds and peel. Dissolve lime well … Read more

Tangy N’ Sweet Chicken

Layer 4 chicken breasts. Add 1 can tomatoe soup, 1 tablespoon brown sugar, 1 tablespoon vinegar, and 1/4 cup water. Cover and simmer until tender. Note: found as a handwritten recipe in a cookbook from Mom (Cheryl).

Porotitaos Verdes (Green Bean Salad with Lemon Herb Dressing)

Serves 6 Prep time: 30 minutes Green bean salad is another staple in Chilean summer menus and buffet meals. It is usually served with a tomato salad. 1 pound baby green beans (whole frozen beans may be used) 1/2 large onion, peeled and julienned 1/3 cup Alino para Ensaladas (Lemon Herb Dressing, recipe follows in … Read more

Roasted Butternut Squash Soup

INGREDIENTS 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed 1 tablespoon olive oil, plus more for drizzling ½ cup chopped shallot (about 1 large shallot bulb) 1 teaspoon salt 4 garlic cloves, pressed or minced 1 teaspoon maple syrup ⅛ teaspoon ground nutmeg Freshly ground black pepper, to taste 3 to 4 cups (24 to 32 ounces) vegetable broth, … Read more