General cooking tips

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Chicken Velvet Soup Recipe

	Category	Chicken Recipes
	Views	56
	Ratings	0

Ingredients And Procedures

6 tb Butter or margarine

1/2 c Milk

3 c Chicken broth

1 ds Pepper

6 tb Flour

1/2 c Light cream

1 c Fine chopped cooked chicken

In saucepan, melt butter or margarine. Blend in flour, then stir in milk, light cream and chicken broth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat. Stir in finely chopped cooked chicken and dash of pepper. Return soup to boiling and serve immediately. Makes about 5 cups of soup. 1991 WILLIAMS, Dorothy June and Diana

HANSEN The James Whitcomb Riley Cookbook Guild Press of Indiana, Indianapolis. This recipe was a standard at the L.S. Ayres Tea Room at the L.S. Ayres Department store. Ayres' opened for business in 1907. In the store's early years it was thought that food was served from informal food stands before the Tea Room opened in 1929. The Tea Room was closed in 1991 and the original downtown Ayres' store was closed in January 1992. MM Format by John Hartman Indianapolis, IN mensa-1@juno.com

Rate this recipe!

Post this recipe to your site

<h1>Chicken Velvet Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 tb Butter or margarine <P>1/2 c Milk <P>3 c Chicken broth <P>1 ds Pepper <P>6 tb Flour <P>1/2 c Light cream <P>1 c Fine chopped cooked chicken <P>In saucepan, melt butter or margarine. Blend in flour, then stir in milk, light cream and chicken broth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat. Stir in finely chopped cooked chicken and dash of pepper. Return soup to boiling and serve immediately. Makes about 5 cups of soup. 1991 WILLIAMS, Dorothy June and Diana <P>HANSEN The James Whitcomb Riley Cookbook Guild Press of Indiana, Indianapolis. This recipe was a standard at the L.S. Ayres Tea Room at the L.S. Ayres Department store. Ayres' opened for business in 1907. In the store's early years it was thought that food was served from informal food stands before the Tea Room opened in 1929. The Tea Room was closed in 1991 and the original downtown Ayres' store was closed in January 1992. MM Format by John Hartman Indianapolis, IN mensa-1@juno.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>