Tortilla Soup (serves 10)
2 cups chopped onion
2 tsp minced garlic
1-2 tablespoons oil
7 cups chicken broth (paste or bouillon cubes are great too)
2 cans diced tomatoes
1 small can tomato paste
1tsp chili powder
1/2 tsp ground cumin
4 skinless, boneless chicken breasts, cubed
2 cups water
2 cups corn
2 tablespoons lemon juice
2 tablespoons corn starch
1. In a sauce pan, cook onion in oil over medium heat until translucent, add garlic near the end.
2. Meanwhile, bring broth, tomatoes, chili powder and cumin to a boil in a large pot. Add chicken. Reduce heat; cover and simmer for about 5 minutes or until chicken is no longer pink. Add corn and lemon juice.
3. Combine cornstarch and a bit of water until a smooth paste is made; add the rest of water then gradually stir into soup.
4. Bring to a boil again, stirring occasionally as the soup thickens.
Avgolemeno (serves 10)
4 boneless, skinless chicken breasts
14 cups cold water
1 tsp kosher salt
3 cubes of chicken bouillon, or 1 heaping Tbsp. bouillon paste
4 green onions, chopped into thirds
1 carrot, peeled and quartered
2 bay leaves
2 tablespoons extra-virgin olive oil
2 cups finely diced onion
1 1/2 cup white rice
At least 1/2 cup fresh lemon juice
3 large eggs
1 teaspoon freshly ground pepper-or more to taste
1. In a large pot, combine the chicken, water, and salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the green onion, carrot, and bay leaves and continue to simmer until the chicken is thoroughly cooked, about 45 minutes to 1 hour.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring until translucent, about 6 minutes. Remove from the heat and set aside.
3. Remove chicken from the broth, and allow meat to cool. when the chicken is cool enough to handle, chop/shred the meat into bite size portions; refrigerate until ready to use.
4. (This step can be done while the chicken is cooling) Return the broth to high heat; add the rice, onion and bouillon and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Remove bay leaves, carrot and green onion- discard. Add the chicken and reduce the broth to a low simmer.
5. In a separated medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup. While whisking the egg and lemon mixture, slowly pour the 2 cups of broth into the egg mixture. This step is very important. If egg is not well incorporated with the hot broth, the soup will not have a creamy texture and will look unappetizing. Pour the egg mixture into the pot. Stir well to blend. Try to do this last step just before serving.
1 Duncan Hines Lemon cake mix
1 3oz box of instant lemon pudding powder
1 lemon and rind of lemon
1. Prepare cake as directed except: use juice of 1 lemon and 3/4 water instead of 1 1/3 cups water. Also add 1 bos of instant lemon pudding powder and lemon rind finely grated.
2. Mix as directed. Placed in greased and floured sheet cake or jelly roll pan and cook for 15-18 minutes at 350 degrees. Check often so as not to overbake.
Frosting
2 3oz boxes of lemon pudding powder
1 1/3 cup whole milk
2 cups whipping cream
1. Beat until smooth and fluffy. Frost cake once it is competely cooled.
