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Egg Drop Soup Recipe Egg drop soup is one of the most common Chinese soup. It is easy to make and very tasty. Come try our new egg drop soup! Happy Easter

Have a Cold? Try Our Egg Drop Soup Egg Drop Soup Recipe

Great tasting with less sodium than a traditional recipe.

Shrimp & Chinese Chive Wonton Soup This recipe for homemade wontons makes it easy to make a healthy version of the famous Chinese wonton soup at home.

Chicken Salad for Sandwiches ?
INGREDIENTS :
2 whole boneless chicken breasts
1 stalk celery
1 onion, quartered
1 cup celery, chopped
1 1⁄2-2 cups mayonnaise (depending on how wet you like your chicken salad)
2 tablespoons lemon juice
salt and pepper
2 tablespoons fresh parsley, chopped
1 teaspoon dill seed.

DIRECTIONS :
Place chicken, celery stalk and onion in saucepan with water to cover.
Bring to a boil and simmer 20 minutes or until chicken is done.
Drain and discard onion and celery.
Let chicken cool.
In a food processor chop chicken.
In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
Cover and refrigerate until chilled.

Fannie Farmer's Classic Baked Macaroni & Cheese ?

INGREDIENTS :
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1⁄2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1⁄2 cup breadcrumbs, buttered.

DIRECTIONS :
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.