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Chilled Cream Of Vegetable Soup

Servings: 6
Ingredients:

1 c  Chopped celery leaves
1 md Carrot; diced
1 sm Green bell pepper; diced
1 c  Chopped spinach leaves
1/2 c  Chopped parsley
1 lg Onion; chopped
4 c  Chicken broth
3    Parsley sprigs
1    Bay leaf
1/2 ts Dried thyme
2    Whole cloves
1    Garlic clove
1/4 c  Rice
Salt, pepper
2    Egg yolks
2 c  Half and half
Sour cream
Parsley; minced
Chives; minced
2 md Tomatoes; peeled and chopped

Combine celery leaves, carrot, green pepper, spinach, chopped parsley,onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme,cloves and garlic in small square of cheesecloth. Add to broth mixturealong with rice. Season to taste with salt and pepper. Bring to boil, coverand simmer 40 minutes. Discard seasonings in [...]

RICE WITH CRAB

Servings: 4
Ingredients:

3/4 c  Long Grain Rice
1/4 c  Onion; Finely Chopped, 1 sm.
1    Clove Garlic; Minced
2 tb Cooking Oil
1 1/4 c  Water
8 oz Tomatoes; Cut up, 1 can
1 1/2 ts Instant Chicken Bouillon
1/4 ts Salt
Hot Pepper Sauce; To Taste
1/2 c  Frozen Peas
7 1/2 oz Crab Meat; 1 can, *, OR
7 1/2 oz Frozen Shrimp; **
2 tb Sherry; Dry

* Crab meat should be drained, broken into chunks,and thecartilageremoved. ** Shrimp should be shelled and cooked. In a skilletcook rice, onion and garlic in oil over medium-low heat, stirringoccasionally until rice is golden brown. Remove from the heat. Addwater, undrained tomatoes, bouillon granules, salt and a few dashesof hot pepper sauce. [...]