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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1671g)|
|Recipe Makes: 1|
|Calories from Fat: 1287 (61%)|
|Amt Per Serving||% DV|
|Total Fat 143g||191 %|
|Saturated Fat 42.6g||213 %|
|Monounsaturated Fat 56.5g|
|Polyunsanturated Fat 24.8g|
|Cholesterol 3508.5mg||1080 %|
|Sodium 3220.8mg||111 %|
|Potassium 2008mg||53 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 20.2g|
|Protein 182.1g||260 %|
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Calories per serving: 2122
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