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Lite Fare, Soups, and Extras

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Aromatic Chicken Soup
Scotch Eggs
Chowder

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Aromatic Chicken Soup

Guaranteed to cure the common cold, flu, pneumonia, allergies, or anything else that ails ya!

Ingredients:

1 chicken
2-3 quarts of water
1 spaghetti squash
1/4 to 1/2 cup minced garlic
1 Tbs. or more ground cumin (comino)
Salt & pepper to taste

Directions:

Boil chicken in large pot of water until done, then remove it and let it cool.

Cut spaghetti squash into several large pieces and remove seeds. Put pieces in chicken broth and simmer until it becomes soft and flakes off the shell with a fork. Then remove squash from pot and let it cool.

While squash is cooking, remove chicken from the bone and return meat to pot of broth.

Add garlic, cumin, salt, and pepper.

After scooping squash from shell, return the squash to the pot of broth. Let the soup simmer for 15 to 30 minutes.

This is VERY AROMATIC and is much better the next day. And, after a night in the refrigerator, you can remove the solid fat from the top and you really have a low-cal, low-fat soup. Or, you can use boneless, skinless chicken breasts instead of a whole chicken.

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SCOTCH EGGS, Deep Fried
Recipe from "A Feast of Scotland" by Janet Warren. Posted by Sabia (sabia@unm.edu). Note: This is the recipe Mistress Kathryn used at St Cecilia's Feast Day, 1997.

1 lb. sausage (2 cups, firmly packed)
5 hard boiled eggs, shelled
1 large egg, beaten
A dusting of flour
Dry white breadcrumbs
Deep fat (or oil) for frying

Dust each egg with a little flour.
Divide the sausage into 5 equal portions and, on a floured surface, work each piece into a flat oval.
Place an egg in the center of each sausage oval and mold the sausage around it, making sure the surface is free from cracks.
With the beaten egg and breadcrumbs in separate bowls; coat each sausage-covered egg first with the beaten egg and then in the breadcrumbs, so that the surface is completely covered. Coat each egg again if you like to ensure a really good surface.

Fill deep-fryer or large pot about half full of oil and heat to 360 degrees.
Lower the eggs into the hot oil and cook them for about 5-6 minutes. (If the fat is too hot, the outside will brown before the sausage is cooked..)
Drain when cooked and leave to cool.

Serve with a salad for lunch or as a picnic food.

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Washington Chowder This hearty vegetable chowder is great as a lunch entree. Serves 4-6
Ingredients: 4 strips Bacon, diced 1 medium Onion, diced 2 stalks Celery, diced 1 tablespoon Flour 4 cups Chicken broth 2 medium Potatoes, peeled and sliced 1 cup Corn 1 cup Tomatoes, diced 2 cups Milk 1/8 teaspoon Savory 1/4 teaspoon Thyme Salt and pepper to taste	Brown the bacon pieces in a heavy soup pot. Add the onions and celery. Cook until just soft. Sprinkle on the flour and cook for 3 minutes. Whisk in the broth. Slowly bring to a boil. Add the potatoes, corn, savory, thyme, and tomatoes. Simmer until the potatoes are soft (about 25 minutes). Stir in the milk and simmer 20 minutes longer. Serve warm.
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