1 oz Dried mushrooms

Boiling water 6 oz Fresh or thawed frozen

Crabmeat 4 oz Frozen sea scallops

1/2 c Drained whole or sliced

Bamboo shoots (1/2 of 8 oz Can) 8 Scallions

1 t Vegetable oil

1 Egg, slightly beaten

6 c Chicken broth

1/2 ts Grated pared fresh ginger

Root 3 tb Cornstarch

6 tb Water

1 1/2 tb Rice wine (or dry sherry)

4 ts Soy sauce

2 Egg whites

1. Place mushrooms in bowl and cover with boiling

water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices. 2. Flake crabmeat. Rinse scallops with water, drain

and cut into thin slices. Cut bamboo shoots into thing strips. Chop green onions. 3. Heat oil in small omelet or crepe pan. Add eggs

and tilt pan so egg completely covers bottom. Cook over medium-high heat until egg is set. Loosen edges and turn omelet over to cook other side. Remove from pan, roll up and cut into thing strips. 4. Pour broth into 3-quart saucepan. Cook over high

heat until broth boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger and pepper. Return soup to boil. 5. Combine cornstarch, 4 tablespoons of the water, the

wine and soy sauce. Stir mixture into soup. Return soup to boil. 6. Beat egg whites and remaining 2 tablespoons water.

Drizzle egg whites slowly into soup while stirring soup vigorously. Makes 6 servings. Recipe courtesy of: Catherine Vanicek, 26 Mar 93 19:12:03

1 ea Meaty turkey carcass, left

Over from 20 pound bird 4 qt Water or broth

1 tb Chopped garlic

3 c Chopped celery

1 ea Large onion, quartered

2 tb Peppercorns

2 c Chopped carrots

6 ea Whole bay leaves

1 tb Sweet basil, dried

2 tb Whole dried Tarragon

1 c Chopped fresh parsley

1 c Wild rice

Salt and pepper to taste Take the meat off the turkey carcass as soon as dinner is over and toss the carcass into a large pot. Add all of the spices and water (or broth). I usually also add a cup or two of white wine. Bring to a boil and then reduce heat to simmer for an additional 6-8 hours. Cool the soup and strain. If you wish, skim any fat from the broth at this point. Return the broth to the pot, add large pieces of cooked turkey and any coarsely chopped fresh vegetables you wish to the mixture; add wild rice, barley, or whatever legume you wish, and simmer (covered) until the rice is done and the vegetables are crisp-tender. Enjoy……this also freezes well.

5 md Tomatoes; Chopped OR

84 oz (3 Cans) Tomatoes, Drained

1 1/2 c Green Pepper Strips; 1/2″

1 md Onion; Cut Into Rings

1/3 c Salad Oil

2 tb Vinegar

1 ts Salt

3/4 ts Dried Oregano Leaves; Crush

3/4 ts Dried Basil Leaves; Crushed

1/4 ts Black Pepper

Combine all of the ingredients in a large salad bowl. Toss lightly to mix well, then cover and refrigerate until servings time.

1 lb Sole or cod filets

1 T Oil

1 c Sliced onion

3 c Sliced zucchini

1 c Green pepper slices

3/4 c Chopped tomatoes

3 T Dry sherry (optional)

1 T Lemon juice

1/2 t Salt

1/2 t Basil

1/4 t Pepper

2 x Drops hot pepper sauce

1/4 c Parmesian cheese

Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle

with parmesian cheese. if desired, serve pan juices over bulgar or rice.

1 1/2 pounds boneless skinless chicken breasts/cut in — thin, 1

1/2″ strips 2 tablespoons oil

2 tablespoons minced fresh gingerroot

2 medium onions — sliced

6 cups broccoli florets

1 cup thinly sliced carrots

1/2 pound mushrooms — sliced

3/4 cup chicken stock

2 tablespoons sherry

2 teaspoons Low Sodium soy sauce

2 teaspoons cornstarch

2 tablespoons water

4 cups Chinese cabbage or Bok Choy — sliced

In wok or large heavy skillet, heat oil over High heat. Gradually add chicken to very hot oil with 1/2 of minced gingerroot. Stir-fry for 2 minutes. Remove from Wok. Set aside. Add onion and stir-fry for 2 minutes. Set aside with chicken. Add broccoli, carrots, mushrooms and rest of gingerroot to wok. Stir fry for 2 minutes. Add a little water, if necessary to prevent sticking. Mix stock, sherry and soy sauce. Pour over broccoli. Cover and steam for 2 minutes. Stir in onions and chicken. Mix cornstarch and water. Stir into wok. Bring to boil. Add chinese cabbage, bok choy or green cabbage. Stir and cook for 1 minute until crisp-tender. MC formatting by bobbi744@sojourn.com

2 tb Margarine

1 sl White bread in 72 equal

-pieces 1 1/3 c (less 1 tsp) all-purpose

-flour, divided 1 lb 14 oz peeled cooked boiling

-potatoes, riced 1 Egg

1 ts Salt

1/8 ts Ground nutmeg

1/8 ts White pepper

4 qt Water

In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings. In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. These dumplings are good as an accompaniment to Sauerbarten. Makes 12 servings of 2 dumplings each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.