Recipes Included On This Page Lemon Chicken Orzo Soup (Greek) Lobster Lettuce Wraps Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lemon Chicken Orzo Soup (Greek) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds broiler-fryer chicken -- (1 chicken) 8 cups water 2 tablespoons cooking oil 2 medium celery stalks -- chopped 1 large carrot -- grated 1 medium onion -- chopped 3 tablespoons all-purpose flour 3 chicken flavor bouillon cubes -- or envelopes 3/4 cup orzo 1 tablespoon lemon juice 1 teaspoon salt 1/2 teaspoon thyme leaves 1/4 teaspoon coarsely ground black pepper About 1 1/2 hours before serving: 1. Rinse chicken, its giblets and neck with running cold water. Place chicken, breast-side down in a 4.5-quart Dutch oven or saucepot. Add giblets, neck and water. Bring to boil over high heat. Reduce heat to low; cover and simmer 45 minutes or until chicken is fork-tender. Remove chicken, giblets and neck. Refrigerate 30 minutes or until easy to handle. Discard skin and bones from chicken. Cut meat and giblets into bite-sized pieces and set aside. 2. Skim fat from chicken broth in Dutch oven. Strain broth. Set aside. 3. Heat oil in a 2-quart saucepan over medium heat. Add celery, carrot and onion; cook until vegetables are tender, stirring occasionally. Stir in flour until blended; cook 1 minute, stirring mixture constantly. Gradually add about 1 cup chicken broth to vegetables in saucepan and cook, stirring constantly, until mixture is slightly thickened. 4. Add bouillon, orzo, lemon juice, salt, thyme leaves, pepper and vegetable mixture to remaining chicken broth in Dutch oven. Heat to boiling. Reduce heat to low. Cover and simmer 20 minutes or until orzo is tender, stirring mixture occasionally. Add cut up chicken and heat through. Makes about 12 cups or 6 main-dish servings. 470 calories per serving. Source : "Cookswares.com" Contributed to the FareShare Gazette by ChupaBabi; 13 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 5g Fat (30.4% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 383mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Lobster Lettuce Wraps Recipe By :Helene Siegel and Karen Gillingham Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 ounce lobster tail -- cooked, shelled and chopped 1/4 cup mayonnaise 1 tablespoon fresh orange juice 1 tablespoon fresh tarragon -- chopped 2 teaspoons fresh chives -- chopped 1 teaspoon orange zest -- grated 1/4 teaspoon red pepper flakes salt and pepper 16 butter lettuce leaves In a bowl, combine lobster, mayonnaise, orange juice, tarragon, chives, orange zest and pepper flakes. Mix thoroughly, then season with salt and pepper to taste. Place about 1 tablespoon lobster mixture at base of each lettuce leaf and roll to enclose, folding in the sides. Arrange on serving plate, cover and refrigerate until serving time. 8-12 servings Source : "Totally Lobster Cookbook ; ISBN 0-89087-822-6" S(MC Formatted by Dee) : "" Copyright : "© 1997 by Helene Siegel and Karen Gillingham" Contributed to the FareShare Gazette by Dee; 11 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 6g Fat (73.1% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 103mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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