Homemade Chicken Soup

medium size whole chicken
4 carrots
1 medium size onion
salt to taste

1 parsnip (optional--a parsnip is a vegetable that looks like a large white carrot and smells and tastes like a cross between a carrot and celery)

     Remove the internal organs from the cavity of the chicken's body. Wash the chicken thoroughly inside and out with warm water. Put the chicken in a large pot so that the chicken is mostly covered with water. Bring to a boil. Turn the chicken carefully every 15-20 minutes to assure that it cooks on both sides. When the meat is tender enough to pull off the bones easily, put the chicken on a large plate or platter and strip the bones. Put the tender meat back into the soup pot and add the onion, carrots, and parsnip (optional). Salt lightly. Salt to taste when the soup is done. Serve by candlelight with bread.

Cost: $6.00-10.00
Time: 1-1/2 to 2 hours

Dessert: Lime or Lemon Jello served in shallow, stemmed glasses.

Cost: $1.00-3.00
Time: 10 minutes

Chicken soup with bread is filling, but if your dinner arrangement allows you a 2-hour pause between dinner and dessert, Key Lime Pie is recommended.

Cost: $8-10 (store-bought)

Frosty Chaser

      Here's a cool treat that can be used as an appetizer when lunch or dinner is still an hour away. The idea is that it chases your hunger away for awhile. Put the following ingredients into a smoothie bar or a blender that can handle frozen fruit. It is recommended that the fruit pieces be cut to 1 inch in length. Blend until smooth (maximum 1 minute).

1/2 quart (16 oz.) Hansen's Natural Soy Peach Passion Smoothie (or a comparable product)
16 oz. frozen peach slices
2 well-ripened bananas
1/4 cup honey

Cost: $3.50-8.00
Time: 10 minutes

Everyday Dining with Wine
By World-renowned Master Sommelier Andrea Immer, who is known for her equisite understanding of food and wine flavors
Immer is a graduate of the French Culinary Institute
Her recipes, which have an international scope, are easy to follow and do not require hard-to-find ingredients
Hardcover, 320 pages, published in October 2004
Buy Everyday Dining With Wine at Amazon.com

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