This is a really good soup for a cold day.
Mulligatawny Soup
3 - 4 lb. chicken
1 tbsp. salt
1/8 tsp. Mace
1 sm. bunch of Parsley
1 med. Sliced carrot
1 sliced green pepper
1/4 c. Butter
1 8 oz. Can stewed tomatoes
1 quart water
1 tsp. Curry powder
1/8 tsp. cloves
1 med. Sliced onion
1 stalk celery
1 med. Pared and sliced or cubed apple
1/3 c. Flour
Boil chicken in water until tender. Remove chicken from pot, dice and set aside. Add all other ingredients except for flour. Cook until veggies are cooked.
Mix flour in enough water to make a thin paste. Add to soup.
This is an old favorite from a few years ago…
Crunchy Chicken
Chicken pieces
1 can mushroom soup
Bread crumbs
Parsley melted butter
Onion
Mix bread crumbs and parsley. Mix mushroom soup and a little onion, pepper and salt to taste. Dip chicken in soup mixture and then roll it in the crumb mixture. Lay it on a cookie sheet and drizzle with melted butter.
Bake at 350 F. for 45 – 60 mins.
Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.