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Category:Soups - Author:N/A- Contributor:
CUCUMBER SOUP
Ingredient:


  • 3 c. chicken broth
  • 1 med. onion sliced
  • 1 tbsp. corn oil
  • 3 med. peeled and diced cucumbers
  • 1 tsp. corn starch
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. sweet basil
  • 1/2 tsp. beaumonde
  • 1 tsp. lemon juice
  • 1/4 c. dry vermouth
  • 1 tbsp. sour cream
  • chives to garnish



Direction:

Saute onions in oil, 5 minutes, add the diced cucumbers. Blend corn starch with some cold chicken broth, add to cucumbers and add rest of broth. Add salt, pepper, basil and beaumonde. Bring to boil, simmer for 25 minutes. Put in blender, blend and add lemon juice, sour cream. When blended add vermouth. Chill. Can be made several days ahead. When serving, garnish with chives. CEE AAC Phoenix Country Club
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Pick of the Week
Title:CHICKEN DIVAN - Author: N/A - Contributor:
Ingredient:

  • 3 or 4 deboned chicken breasts
  • 2 cans cream of chicken soup
  • 1 tsp. lemon juice
  • 1 c. sharp American cheese, shredded
  • 2 (10 oz.) pkgs. frozen broccoli
  • 1/2 c. soft bread crumbs, mixed with
  • 2 tsp. melted butter
  • 1 c. mayonnaise



Direction:
Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.
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