Broccoli Cheese Soup
Ingredients:
4 chicken bouillon cubes.
4 cups water.
2 cans cream of chicken soup.
1 (10-12 oz) box chopped of broccoli .
1 1/2 cups raw potatoes , diced.
1 small onion, chopped.
1 pound Velveeta cheese.
Preparation Instructions:
Boil 4 cups of water and dissolve bouillon in it.
Add the vegetables and cook over low heat until potatoes are soft.
Add the cheese and cook until melted.
Asparagus and Crab Quiche
Asparagus and Crab Quiche ingredients list:
1 cup of chopped cooked crab meat.
1 x 8" pastry case.
4 oz Parmesan cheese.
1 ¾ cup of Milk.
3 x beaten Eggs.
10 x Asparagus spears.
Nutmeg, salt and cayenne pepper to taste.
Instructions for Asparagus and Crab Quiche:
Sprinkle the crab meat in bottom of pastry case.
Cut asparagus spears into half-inch slices and scatter over top of the crab.
Sprinkle the parmesan cheese over asparagus and crab.
Beat eggs and mix with the milk, season to taste with nutmeg, cayenne pepper and salt.
Pour the mixture into the pastry case.
Bake in preheated hot oven for about 45 minutes or until set.
Leave to sit for around 15 minutes before serving.
Mushroom and Avocado Salad
Ingredients:
12 Italian bread slices, grilled.
6 lettuce leaves.
1 medium avocado.
1 lb white mushrooms.
12 oz red bell pepper, diced.
12 oz green bell pepper, diced.
½ cup of sherry wine vinegar.
½ cup of basil leaves, chopped.
¼ cup of whole grain mustard.
1/8 cup of olive oil.
Preparation Instructions:
In a suitably sized bowl, mix the mustard, vinegar, basil, bell peppers and olive oil, then set aside.
Wash and slice the white mushrooms.
Add the mushrooms to the dressing and marinate for 15 minutes.
Place each salad portion on a lettuce leaf.
Slice the avocado and place on top.
Serve with two slices of grilled Italian bread.