#1182 - Creamy Chicken Soup

(by Aunt Janie [McNevich] Baronowski)

6 TBSP butter
6 TBSP flour
1/2 cup milk
1/2 cup light cream
1 tsp. parsley (fresh or dried)
3 cups chicken broth
1 cup cooked chicken (cut into bite sized pieces)
1/2 tsp. pepper

In a saucepan over low heat add butter--melt. Add flour--stir. Add milk--stir. Add light cream--stir. Add chicken broth--stir. Cook over medium heat while it get thick and starts to boil--once boiling, turn heat to low and add chicken, pepper and parsley--stir. Turn heat back to medium--stir and bring to a boil. Serve hot.

#364 - Eggnog

(by Shirley McNevich)

1/2 cup white sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
3 eggs, separated
2 cups cold milk
1 cup cold light cream
nutmeg for sprinkling

In a bowl, combine white sugar, cinnamon and nutmeg. Set aside. In a mixer on high speed, beat egg whites until peaks form. Add 1/2 of the sugar mixture to the egg whites and beat until stiff. In a separate bowl using a whisk beat egg yolks until they are lemon colored. Gradually whisk in the other half of the white sugar mixture until thick and smooth. Using a spoon, fold the egg yolk mixture into the egg white mixture and stir by hand. Stir the milk and cream into the mixture and mix with the spoon. Serve chilled with a little nutmeg on the top of each serving.