Ingredients:
3 cups chicken broth
1 cup unsweetened applesauce
½ cup heavy whipping cream, whipped
20 ounces frozen cooked winter squash, thawed
3 tablespoons sugar
1 teaspoon ground ginger
½ teaspoon salt
Preparing:
Simmer broth and squash in a large saucepan.
Add the applesauce, ginger, salt and sugar and bring to a boil.
Reduce heat to low and stir in cream.
Cook for 30 minutes, stirring occasionally.
*Yield: 6 servings
Ingredients:
2 cups water
1/2 cup chopped parsley
1 can evaporated milk
4 potatoes, peeled and cut into cubes
3 garlic cloves, crushed
1/3 butter stick
Salt and pepper
Preparing:
Fry potatoes in butter and season with salt and pepper.
Add the parsley and garlic.
Add the water, lower the heat and cook for 20 minutes.
Add evaporated milk, mix well, remove from heat and serve.
Ingredients:
1 1/2 l chicken broth
1 chicken, in pieces
1 cup milk
1 cup cooked peas
1/2 cup cream
2 boiled eggs (separate yolks and egg whites)
1/2 bar butter
Salt and pepper
Preparing:
Liquefy yolks with milk, cream and 1/2 l chicken broth.
Season the chicken with salt and pepper.
Fry chicken in the butter and add the remaining broth, peas and chopped egg whites.
Season with salt and pepper and cook until it boils.
Pour the liquefied mixture and cook for 20 more minutes over medium heat and serve.
