Egg Drop Soup

Another one to try.

3 eggs, lightly beaten
4 cups of chicken stock
1 tablespoon of corn starch
1/2 teaspoon grated ginger
1 tablespoon of soy sauce
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of straw, enoki, or sliced shitaki mushrooms


1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2. Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
3. Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

Truffle Brownies

I want!!!

• 2 eggs
• 1/2 teaspoon salt
• 1 cup sugar
• 1 tablespoon pure vanilla extract
• 1 stick margarine
• 3 ounces unsweetened chocolate chopped
• 1/2 cup all-purpose flour
• Chocolate ganache for topping, recipe follows
• Special equipment: 9-inch round foil cake pan

Preheat oven to 350 degrees F.

Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.

Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.

With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.

Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.

To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.

*Cook's Note: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.

Chocolate Ganache:

1/2 cup (4 ounces) semisweet chocolate chips

1/4 cup heavy cream

Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

Yield: 3/4 cup

From: Robyn Green

Jan Bullock's Lasagna

I was so proud of myself after I made this because it was so good! I couldn't believe it turned out as good at it did for being such an easy recipe.

Cook 1 package of lasagna noodles. I discovered a new kind of noodle that doesn't require cooking before it's placed in the in the pan. Cuts 20 minutes out of the cooking process. It worked great!

Brown 1 lb. hamburger, 1 small onion, and 1/2 clove garlic in 1 T olive oil.

Drain grease from hamburger and add 4 cans of Golden Grain Italian Style Marinara sauce. I couldn't find any Golden Grain, so I used 2 cans of the 1 lb, 8 oz Classico Spicy Tomato and Basil pasta sauce. Add a bay leaf and simmer for 15 minutes.

Spray 9x13 pan. Layer half of the noodles, half of the sauce, sprinkle liberally with mushrooms (I thought the mushrooms made the dish), sliced olives, half of a large container of cottage cheese, Parmesan cheese, and lots of mozzarella cheese.

Repeat layers, top with Parmesan. Bake 350 20 minutes. Let sit 20 minutes before serving.

From: Mom Santini