Cooking Corner

Chicken-Vegetable Soup
Submitted by Shannon Draper
“I found this recipe in a cooking light magazine. My family really enjoyed it!”

Ingredients:
2 cans chicken or 2-lb. shredded chicken
8 C. chicken broth
2 1/2 C. chopped celery (about 4 stalks)
2 C. thinly sliced leek (about 2 large)
1 1/2 C. (1/2-inch) cubed parsnip (about 8 oz.)
1 1/2 C. (1/2-inch) turnip (about 8 oz.)
1 t. kosher salt
1/2 t. freshly ground black pepper
1 t. chopped fresh dill (optional)
9 oz. egg noodles

Method:
1. Place 8 cups of chicken broth in large pot. Bring to a boil. Add celery, leek, parsnip, carrot and turnip and reduce heat. Let simmer until vegetables are almost tender, about 30 minutes.
2. Add shredded chicken. Stir in salt, pepper, and dill, if desired.
3. Cook noodles according to package directions, omitting salt and fat. Place 1/2 cup noodles in each of 8 bowls; top each serving with 1 1/2 c. chicken mixture.
4. Yield 8 servings



English Toffee
Submitted by Angela Johnson

1 pound butter
1/4 cup water

Bring to a boil and add:

2 1/4 cups sugar
1 1/3 cups chopped almonds

Cook over hot flame, stirring constantly until the nuts become a light brown color.
Have prepared a large piece of heavy foil, greased and placed on a hard smooth surface. Pour onto foil.

Before candy cools use a sharp knife and press into the surface marking into squares. When cold and still in one piece, coat with melted chocolate and sprinkle with finely chopped almonds.
Let stand over night, turn over and coat other side with chocolate and sprinkle with ground almonds. Break into squares and store in air tight container.