Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 1 Servings
Total Time (median): 0 : 30 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Melt oil and stir in flour making paste. Add broth slowly stirring well. Heat until mixture becomes thick, add chicken, eggs and vegetables (I usually take a handful of whatever frozen veggies I have on hand - usually corn, lima beans, peas, broccoli, string beans, mushrooms*, etc.). Cook, covered, on a low heat until all ingredients are heated. I season to taste with a little salt, and if I feel exotic, I put in some tarragon. This goes well over rice or noodles and freezes well. *I buy a lot of my produce from a truck near my office. They sell in set quantities only and I am frequently taking home 2 pounds of mushrooms when I wont be needing that many. If I cant use them up in a short time and they start to look yucky, I wash them, slice them and throw them into a zip-lock bag. This goes into the freezer and whenever I need mushrooms for a recipe, I just grab the amount I need and keep the rest in the freezer. Posted to JEWISH-FOOD digest Volume 98 #013 by Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman) on Jan 7, 1998
