Ingredients

• 6 boneless, skinless chicken breasts
• 12 pcs bacon
• 2 cups sour cream
• 1/4 cup heavy cream
• 4 Tablespoons soy sauce
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 3 Tablespoons butter

Directions

Preheat oven to 325 F.

Melt butter and distribute across the bottom and sides
of a Corning or Pyrex casserole dish. Lightly fry bacon
until partially done – not crisp. Wrap two pieces of
pliable bacon around each chicken breast and arrange
them in the baking dish.

In small bowl mix sour cream, cream, soy sauce, and
ginger. Pour over chicken, salt and pepper top as you
like, and bake in 325 F oven for two hours –– the first
hour foil or lid-covered and then uncover for the
second half of the cooking time.

Serves 3
4 carbs per serving.

Ingredients

• 4 medium-sized onions
• 4 Tb. butter
• 2 Tb. flour
• 2-1/2 c. milk
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Slice the onions and brown them in a frying pan with 2 tablespoonfuls of the butter. Make white sauce of the flour, the remaining butter, and the milk. Add to this the browned onions, salt, and pepper. Heat thoroughly and serve.

Ingredients

• 1 c. canned tomatoes
• 1 pt. milk
• 3 Tb. flour
• 3 Tb. butter
• 1/8 tsp. soda
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Force the tomatoes through a sieve and heat them. Make white sauce of the milk, flour, and butter. Add the soda to the tomatoes, and pour them slowly into the white sauce, stirring rapidly. If the sauce begins to curdle, beat the soup quickly with a rotary egg beater. Add the salt and pepper and serve.

Ingredients

• 1 pt. milk
• 1 Tb. flour
• 2 Tb. butter
• 1/2 c. pea purée
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Make white sauce of the milk, flour, and butter. Put enough freshly cooked or canned peas through a sieve to make 1/2 cupful of purée. Then add the pea purée, the salt, and the pepper to the white sauce. Heat thoroughly and serve.

Ingredients

• 1 pt. milk
• 2 Tb. flour
• 2 Tb. butter
• 1/2 c. spinach purée
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Make white sauce of the milk, flour, and butter. Add the spinach purée, made by forcing freshly cooked or canned spinach through a sieve. Season with the salt and pepper, heat thoroughly, and serve.

Ingredients

• 1 pt. milk
• 2 Tb. flour
• 2 Tb. butter
• 1 c. asparagus purée
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Make white sauce of the milk, flour, and butter. Add to it the cup of purée made by forcing freshly cooked or canned asparagus through a sieve. Season with the salt and pepper, and serve.

Ingredients

• 2 slices of onion
• 1/8 tsp. pepper
• 1 sprig parsley
• 2 medium-sized potatoes
• 1 c. milk
• 1 c. potato water
• 1 Tb. flour
• 2 Tb. butter
• 1 tsp. salt

Directions

Cook the onion and parsley with the potatoes, and, when cooked soft, drain and mash. Make a sauce of the milk, potato water, flour, and butter. Season with the salt and pepper, add the mashed potato, and serve.

Ingredients :

· 2 tbsp. margarine
· 1 onion, thinly sliced
· 1/2 cup leeks, thinly sliced
· 1/2 cup celery, thinly sliced
· 1-1/2 cups mushrooms, thinly sliced
· 3 cups chicken broth
· 1/2 cup potatoes, thinly sliced
· 1/2 cup cream (or plain yogurt)
· salt and pepper, to taste

Cooking Procedures :

1. Melt the margarine in a saucepan over medium-high heat.
2. Stir-fry onion, leeks, celery and mushrooms in a slowly manner.
3. Add the broth and then add the potatoes. Let it simmer for 15 minutes on medium heat.
4. Remove from heat.
5. Process with a hand-immersion blender or transfer to a blender (cover lid with a kitchen towel, as hot liquid will expand when blended). Purée the soup until smooth.
6. Return to medium heat and add the cream. Season to taste. Cook, stirring, until the soup is gently warmed through for about 3-4 minutes.
7. Serve sprinkle with chopped fresh dill and sliced mushrooms. Enjoy!

Ingredients

2 heads celery

1 pint water

1 teaspoon salt

1/2 pint white sauce

Some chopped parsley

Method

Trim celery and remove strings, scrape if necessary, and cut into short lengths. Wash and drain celery then put into boiling salted water, cook slowly till tender and drain in a colander. Make white sauce adding if liked 1/2 gill of cream. Put celery in sauce and reheat then serve garnished with chopped parsley in a hot vegetable dish

Ingredients

1/2 lb butter

2 oz. icing sugar

vanilla essence

1/2 lb flour

A few cherries

Method

Cream butter and icing sugar, then add vanilla and flour, place mixture in bag and large rose or cream pipe, and press each rose flat as it is formed, to keep it thin, decorate with cherry in centre, bake in a moderate oven for 10 minutes but do not brown.

Caramel for Colouring- Put 1/4 lb sugar into a saucepan, and heat until it goes very brown. Pour over it 1/4 pint water and stir till it boils and all the sugar is dissolved. Strain, and when cold, put into a wide-mouthed bottle. Cork well and keep for colouring soup, gravy, etc.