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Real Estate Bubble - Housing Bubble

Housing Bubble or The Bogeyman Under the Bed
May 11 , 2005 by Steve Mullis


Recently there has been much discussion and speculation about a phrase that sends shivers down the spines of realtors and home owners alike...”The Housing Bubble”.

Having looked at data from a variety of sources and attending a presentation for top named economists, the future of Arizona housing is clearing up nicely.

Developments that can affect the housing market are many...interest rates, employment, population increases or decreases, consumer confidence, the “Housing Affordability Index” the livability index, population age, etc.

...

Housing Bubble

Steve Mullis
Coldwell Banker Success Realty
http://www.stevemullis.com
Email: stevemullis @ cox.net
Mobile: 602-920-9315



Real Estate Bubble

Real Estate Bubble

USATODAY.com - Bubble or not, high home prices can hurt

Bursting the Real Estate Bubble Myth and the Housing Bubble Myth

Real Estate Bubble
Housing Bubble


Sell your Home
Sell Your Own House
Home Financing - Loan Help
We buy houses. Get fast cash.
Real Estate Investors
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"Anyways, with medicine there's a time and a place for everything. It only comes around once. You have to get it at the right time."

--Cecilia Mitchell, MOHAWK


I like living. I have sometimes been wildly, despairingly,
acutely miserable, racked with sorrow, but through it
all I still know quite certainly that just to be alive is a
grand thing.

Agatha Christie


The higher type of man clings to virtue, the lower type
of man clings to material comfort. The higher type of
man cherishes justice, the lower type of man cherishes
the hope of favors to be received.

Confucius (551-479 BC)
Chinese Philosopher

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California SR22

SR22 California

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Roast Pork Loin with Stuffing

1 (3 to 5 lb) boneless pork loin roast, tied

salt and pepper, to taste

Stuffing:

1 cup herb seasoned stuffing crumbs, melted

3 tablespoons margarine

/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped pecans

1/4 teaspoon dried thyme leaves

In a medium bowl, combine stuffing and margarine. Stir in remaining stuffing
ingredients; mix well. Untie pork roast and separate into halves. Spread
stuffing on the bottom half. Top with the other half of the roast.

Secure roast halves well with skewers or toothpicks or retie. Place

the roast in a greased roasting pan; sprinkle with salt and pepper.

Roast in a preheated 325ºoven for 1 1/2 to 2 hours, or until a

meat thermometer registers 160 degrees.

Let stand for 10 minutes before slicing.

Serves 8.

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"Anyways, with medicine there's a time and a place for everything. It only comes around once. You have to get it at the right time." ---- Cecilia Mitchell, MOHAWK

Blessings As Always ELLY
(SunniD N MistyLeaf)

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I still do not get the picture. Would not that mixture make an awfully
fluid mess? And you still have 1/4 cup of milk to use.
I think, please correct me, that maybe you use the 1/4 remaining cup of milk
to dilute the soup and pour it over the meatballs in the baking dish before
you microwave. Or maybe you dilute the soup as per instructions and add the
1/4 cup milk.
I am sorry to ask stupid questions - I am just an amateur who wants to
improve his cooking - I have retired and my wife is still working so I am
trying to do the house load.
Thank you.
Mr55chev

----- Original Message -----
From: "rosemary weliever" <rweliever62@hotmail.com>
To: <world-famous-recipes@yahoogroups.com>
Sent: Saturday, May 07, 2005 10:37 AM
Subject: Re: [ world-famous-recipes ] Swedish Meatballs (microwave recipe)

> Sorry about that. The soup goes in with the rest of the ingredients Rose
>
> >From: "mr55chev" <mr55chev@comcast.net>
> >Reply-To: world-famous-recipes@yahoogroups.com
> >To: <world-famous-recipes@yahoogroups.com>
> >Subject: Re: [ world-famous-recipes ] Swedish Meatballs (microwave
recipe)
> >Date: Thu, 5 May 2005 08:20:05 -0600
> >
> >When does the condensed mushroom soup go in?
> >
> >
> >----- Original Message -----
> >From: "rosemary weliever" <rweliever62@hotmail.com>
> >To: <world-famous-recipes@yahoogroups.com>
> >Sent: Wednesday, May 04, 2005 10:34 AM
> >Subject: [ world-famous-recipes ] Swedish Meatballs (microwave recipe)
> >
> >
> >
> >
> >
> >Swedish Meatballs (microwave recipe)
> >
> >INGREDIENTS
> >1 lb. ground beef
> >1 egg
> >½ C. dry bread crumbs
> >½ C. milk, divided
> >1 sm. onion, finely chopped
> >
> >2 tsp. parsley flakes
> >½ tsp salt
> >1/8 tsp allspice
> >1/8 tsp. pepper
> >1 (10 ¾ oz) can condensed golden mushroom soup
> >
>
>---------------------------------------------------------------------------
-
> >----
> >PROCEDURE
> >Combine ground beef, egg, bread crumbs, ¼ cup of the milk, onion,
> >parsley, salt, allspice and pepper.
> >Shape into 1¼ inch meat balls (about 20)
> >Arrange in an 8 inch square baking dish; cover with waxed paper.>ook
> >covered, at HIGH, 14 minutes, or until heated through.
> >
> >Yield: 20 medium size, or 35 smaller meat balls
>
>
>
>
>
>
>
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Avocado Salad Dressing

1 large ripe Haas avocado, peeled
1 carton (8 oz.) sour cream
1 envelope (1 oz.) French onion soup mix
2 cloves garlic
1 TB curry powder
Juice of 1 lemon

Place avocado, sour cream, onion soup mix, garlic, curry powder, and lemon
juice into blender container. Blend on high speed until smooth. Pour into
glass jar, cover and chill.
Serve over lettuce and tomato salad.

Makes 2 cups (8 servings).

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IF
===

If you can start the day without caffeine or pep pills,

If you can be cheerful, ignoring aches and pains,

If you can resist complaining and boring people with your
troubles,

If you can eat the same food everyday and be grateful for it,

If you can understand when loved ones are too busy to give you
time,

If you can overlook when people take things out on you when,
through no fault of yours, something goes wrong,

If you can take criticism and blame without resentment,

If you can face the world without lies and deceit,

If you can conquer tension without medical help,

If you can relax without liquor,

If you can sleep without the aid of drugs,

If you can do all these things,


THEN YOU ARE PROBABLY THE FAMILY DOG

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Orange Glazed Pork Roast

4 ounces frozen orange juice concentrate, thawed

2 tablespoons melted butter

2 tablespoons steak sauce

1 pork loin roast, (4 to 5 lb)

Blend first 3 ingredients. Brush over pork; bake at 350º

about 2 1/2 hours, or pork is fully cooked. Baste again about 10 minutes
before serving.

Serves 4 to 6.

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Apricot Glazed Pork Loin

* 4 pounds pork loin roast, rolled, boned, tied

* 1 jar (12 ounces) apricot or pineapple preserves

* 2 tablespoons light corn syrup

* 3 tablespoons white wine vinegar

* 1/4 teaspoon salt

* 1/4 teaspoon pepper

* 1/4 teaspoon ground cinnamon

* 1/4 teaspoon ground nutmeg

* 1/4 teaspoon ground cloves

* 1/4 cup slivered almonds, toasted*

Rub roast with salt and pepper. Place on rack in a shallow baking pan. Roast
uncovered at 325° for 2 hours. While roast is cooking combine all
ingredients, except almonds, in a saucepan. Bring to a boil, stirring
frequently. Reduce heat and simmer 2 minutes. Add toasted almonds; keep
sauce warm. After 2 hours roasting time, spoon enough hot apricot sauce over
roast

to glaze. Return roast to oven and baste often with sauce for 30 minutes or
until meat is ready to serve. Serve remaining sauce with the roast.

Serves 8.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a
350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast

in an ungreased skillet over medium heat, stirring, until golden brown and
aromatic.

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There is no danger in developing eye strain from looking on the bright side of things - Alexander Lockheart

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A bureaucrat is a Democrat who holds some office that a Republican wants.

---------------

A leader in the Democratic Party is a boss, in the Republican Party he is a leader.

---------------

A pessimist is one who makes difficulties of his opportunities and an optimist is one who makes opportunities of his difficulties.

---------------

A politician is a man who understands government. A statesman is a politician who's been dead for 15 years.

---------------

A President cannot always be popular.

---------------

A president either is constantly on top of events or, if he hesitates, events will soon be on top of him. I never felt that I could let up for a moment.

---------------

A President needs political understanding to run the government, but he may be elected without it.

---------------

Actions are the seed of fate deeds grow into destiny.

---------------

All my life, whenever it comes time to make a decision, I make it and forget about it.

---------------

All the president is, is a glorified public relations man who spends his time flattering, kissing, and kicking people to get them to do what they are supposed to do anyway.

---------------

Always be sincere, even if you don't mean it.

---------------

America was not built on fear. America was built on courage, on imagination and an unbeatable determination to do the job at hand.

---------------

Any man who has had the job I've had and didn't have a sense of humor wouldn't still be here.

Blessings As Always ELLY
(SunniD N MistyLeaf)

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"Anyways, with medicine there's a time and a place for everything. It only comes around once. You have to get it at the right time." ---- Cecilia Mitchell, MOHAWK

Blessings As Always ELLY
(SunniD N MistyLeaf)

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Blessings As Always ELLY
(SunniD N MistyLeaf)

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MOM'S CITY CHICKEN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Stew beef
1 lb Boneless pork
1 lb Boneless chicken breasts
1/2 c Flour
1/2 ts Basil
1/2 ts Parsley
1/2 ts Dill
1 Egg
1/2 c Milk
Flour to dredge

Mix the egg and milk together and set aside. Preheat oven to 300-325F.
Prepare the meat as if it were a shish-ka-bob; that is, alternate the
meats and place on a 10" skewer. Dredge the meat in the egg/milk
mixture, then the flour, and put into a non-stick baking dish.
Sprinkle the spices ontop. (You might want to coat the dish with a
non-stick spray first).
Bake at 300-325 degrees (a slow oven) for about 2 1/2 - 3 hours, or
until the meat is browned on all sides and very tender. If you wish,
serve this with gravy. It is very filling and very good.

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Chicken Phyllo Wraps
Categories: Chicken
Yield: 12 servings


1 lb ground chicken
1 c chopped fresh mushrooms
1 md onion -- chopped
3 c cooked rice (cooked without
: salt and
: fat)
1 c nonfat low-salt ricotta
: cheese
10 oz pk chopped spinach, thawed
: and well drained
1 cn 2 1/4oz sliced black olives
: drained
1/4 c pine nuts -- toasted*
2 cloves garlic -- minced
1 ts ground oregano
1 ts lemon pepper
12 phyllo dough sheets

Coat large skillet with cooking spray; heat over
medium-high heat until hot. Add chicken, mushrooms and
onion; cook and stir 2 to 4 minutes or until chicken
is no longer pink and vegetables are tender. Reduce
heat to medium. Add rice, ricotta cheese, spinach,
olives, nuts, garlic, oregano and lemon pepper; cook
and stir 3 to 4 minutes until well blended and
throughly heated..

Working with 1 phyllo sheet at a time, spray with
cooking spray; fold sheet in half lengthwise. Place
3/4 to 1 cup rice mixture on one end of phyllo strip.
Fold left bottom corner over mixture; forming a
triangle. Continue folding back and forth into
triangle to end of strip. Repeat with remaining phyllo
and rice mixture.

Place triangles, seam side down, on baking sheet
coated with cooking spray..Coat top of each triangle
with cooking spray...Bake at 400 15 to 20 minutes or
until golden brown...

~ - - - - - - - - - - - - - - - - -

NOTES : to toast nuts, place on baking sheet and bake
at 350 5 to 7 minutes or until lightly browned..

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Chicken Ratatouille Stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
4 Chicken breast halves; skin -- bone, 1" cube
1 Jar spaghetti sauce -- (30 ounces)
1 medium Eggplant; peel -- chop coarse
2 Tomatoes -- chop coarse
2 small Zucchini -- slice
1 Green bell pepper -- 1" pcs
1 large Onion -- chop
3 Cl garlic -- mince
1 teaspoon Dried basil leaves
1 teaspoon Dried oregano leaves

In large bowl, combine all ingredients; mix well. Pour into 3-1/2 to 4 qt
crockpot. Cover; cook on LOW for 8 to 10 hours or until chicken is tender
and no longer pink. 300 cal; 9 gr fat; 27% fat. Source: Country Casseroles
& One-Dish Meals, Pillsbury.

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Grandma Oakes Chicken and Dumplings

Recipe By : Mindy Barton
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon shortening
1/2 teaspoon salt
1 teaspoon baking powder
2 cups flour
1/2 to 2/3 cup ice water

Mix dry ingredients. Add shortening and ice water. May need to add a
little flour. Roll on floured surface very thin. Cut into strips about 1
inch by 3 inches.

Cut up one chicken and add to 1 quart of water. Add salt and pepper and
half an onion. Boil until done (I like to debone my chicken but Grandma
Oakes never did). Lay dumplings on top of broth very gently. Simmer
slowly. Move them around with a fork in the juice. Heat 1 cup of milk and
pour into pot slowly. Cook approximately 45 minutes or until dumplings are
done.

- - - - - - - - - - - - - - - - - -

NOTES : Grandma's Hints: Be sure dumplings are thin, baking powder fresh and
milk is fresh. Don't forget to warm the milk or it will curdle in the pot
and ruin the dumplings.

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GRANDMA'S CHICKEN AND DUMPLING SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
********Chicken Broth*******
1 ea Fryer (2 1/2 - 3 lb chicken)
Cut up into small pieces.
6 c Cold water
3 ea Chicken boullion cubes
6 ea Peppercorns
3 ea Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c Chopped celery
1 1/2 c Chopped carrots
1/4 c Chopped onion
1 c Chopped potatoes
1 ea Small bay leaf
1 c Fresh or frozen peas
1 t Seasoned salt
******Feather Dumplings*****
2 c Flour
1 t Salt
4 ts Baking powder
1/4 ts White or black pepper
1 ea Egg, well beaten
2 tb Melted butter
2/3 c Milk

Place fryer, water, boullion, peppercorns and cloves
in kettle and bring to a boil. Reduce heat; simmer
until chicken is tender (about 1 1/2 hours). Cool
chicken just slightly; cut into bite size pieces and
set aside. Strain and skim chicken broth. Put
reserved chicken and broth in large kettle; add cans
of broth, chicken, and mushroom soups, celery,
carrots, onion, potatoes, bay leaf, peas and seasoned
salt. Put cover on kettle; simmer soup on low heat for
about 2-3 hours. About 30 minutes before serving, mix
up feather dumplings by sifting dry ingredients
together. Add egg, melted butter and enough milk to
make moist, stiff batter. Drop by teaspoons into
boiling liquid. Cook, covered and without "peeking"
for 18-20 minutes or until the dumplings are done.
Yield is 10 - 12 servings.

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Chinese Chicken Corn Soup
Categories: Diabetic, Soups/stews, Crockpot, Vegetables, Main dish
Yield: 6 servings

3 c Chicken broth; 2 tb Cold water
8 1/4 oz Can creamed corn; 1 2 Egg; whites
1 c Chicken; diced, cooked, 2 tb Parsley; finely, minced,
-skinned -fresh
1 tb Cornstarch

Combine chicken broth, corn, and chicken pieces in a large saucepan.
Bring mixture to a boil over medium heat, stirring occasionally.
Blend cornstarch with cold water and add to soup. Continue cooking,
uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into
soup. Reduce heat to a simmer and cook until foamy. Ladle soup into
individual bowls and garish with parsley. Serve hot.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets:
Substitute unsalted broth.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master

MMMMM

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Chicken Picante Stew

Recipe By : Glenda Denham
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound kielbasa, lean -- chopped
1 pound chicken breast, no skin, no bone, R-T-C -- cut
in 1" pieces
32 ounces chicken broth
24 ounces picante sauce
1 bell pepper -- chopped
1 cup celery -- chopped
4 potatoes OR -- diced
1 3/4 cups rice

Cut chicken and sausage into bite sized pieces. Add onions, peppers,
celery, potatoes, picante sauce & broth. Cook for 1 to 1/2 hours or
pressure cook meat for 10 minutes then cook all ingredients for 30
minutes.

- - - - - - - - - - - - - - - - - -

NOTES : Freezing Instructions - My family likes this better when we use
rice to freeze this. We only do the potatoes when we will eat it that
day (or as leftovers for the next week).

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Lavinna Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Poultry
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Boneless chicken breasts,
Skinned
1 Can cream of mushroom soup
3/4 c Broth
1 c Sour cream
1 Dash garlic
1 Dash onion
1 Dash curry
1 Jar whole mushrooms
Paprika

In a bowl mix soup, broth, sour cream, spices and mushrooms (drained).
Place chicken in a shallow baking dish, do not overlap. Pour sauce over
top. Sprinkle with paprika. Bake at 350 for 1 hour.

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Chicken Soup With Greens And Shiitake Mushroo
Categories: New text im, Cooking rig
Yield: 6 servings


6 chicken thighs (meaty)
7 c rich chicken stock
1 c dry white wine
2 inch piece fresh ginger --
: cut into coins
1 c green onions -- sliced
1/2 lb fresh Shiitake or oyster
: mushrooms
: Olive oil
1/2 lb Napa or other green cabbage
: thinly sliced
1/2 lb stems removed
1 1/2 ts hot pepper sesame oil -- see
: note*
: Salt and freshly ground
: pepper, to taste

Remove skin from chicken and place in a soup pot. Add
stock, wine, ginger, and onions and bring to a simmer.
Simmer for 20-25 minutes or until chicken is just
cooked through, skimming off any scum and fat that
rises to the surface. Do not boil or stock will become
cloudy.

Remove stems from Shiitake and add to stock. Slice
Shiitake caps thickly and quickly saute in drops of
olive oil until lightly browned. Set aside.

Remove chicken from pot and cut meat into long slivers
discarding bones.

Strain stock carefully and discard ginger, onions and
Shiitake stems. Wash out pot and add the cabbage and
cook for 2 minutes. Add chicken, spinach and sesame
oil and cook for one minute more. Correct seasoning
with salt and pepper and serve at once.

Yield: 6 to 8 servings

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HONEYED CHICKEN
Categories: Poultry, Main dish
Yield: 5 servings

1 ea Chicken, 4 LB cut
1/2 ea Lemon
2 t Ginger, ground
1/3 c Peanut oil
1/4 c Honey
1 pn Salt

Rub the chicken pieces with lemon. Sprinkle with 1/2 of the ginger and
salt. Combine oil, honey, and the remaining ginger.
Brush chicken with honey mixture. Roast in oven (350 deg) 1 1/2 to 2
hours, basting occasionally with the honey mixture.

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10 Minute Szechuan Chicken Npfn03a
Categories: Low-cal, Chicken, Chinese
Yield: 4 servings


4 Chicken breasts* -- skinned
: an
1 1/2 TB White-wine vinegar
3 TB Cornstarch
1 ts Sugar
1 TB Vegetable oil
1/4 c Water
3 Cloves garlic -- minced
6 Green onions -- cut into 1"
: pi
5 TB Soy sauce (low salt)
1/8 ts Cayenne or to taste

Cut chicken *(these are 1/2 breasts, as you buy them
in the market) into 1 1/2 inch cubes. Lightly toss
with cornstarch in bag to coat. Heat oil in skillet or
wok; stir-fry chicken and garlic until lightly
browned. Add soy sauce, vinegar, sugar and water.
Cover and cook 3 minutes or until chicken is cooked
through. Add green onions and cayenne; cook uncovered
about 2 minutes longer.
221 calories per serving.

Converted by MMCONV vers. 1.00

Recipe By :

From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
Oct 1996 21:33:44 +0800 (

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Chicken Adobo in Coconut Milk
Categories: Filipino, Chicken
Yield: 4 servings

2 tb Garlic, minced
1 Onion, chopped
2 tb Olive oil
1 Whole chicken, cut up
3 c Coconut milk, divided
1 ts Ground black pepper
1/4 ts Salt
1/4 ts Fresh ginger, grated
3 ts Vinegar
1 Small piece chili

In a soup pot, saute garlic and onion in 2 tablespoons olive oil. Add
chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and
vinegar. Bring to a boil and simmer uncovered until chicken is very
tender,about 1 hour and 10 minutes. Add chili (optional to taste) to
make dish hot and spicy. Add remaining cocnut milk, stir and simmer
2 to 3 minutes until sauce is thick and oily.
Serve over hot rice.

Note: Coconut milk is found in Hispanic or Asian food sections in
canned or powdered forms. If using powdered form, follow package
instructions to make coconut milk. From Lily Gamboa O'Boyle's Pacific
Crossings . Acacia Corporation, New York, 1994

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Chicken with Fruit and Mixed Mustards
Categories: Poultry, 1988 Dccc, 2nd
Servings: 4

4 ea Breasts, chicken, halves,
-- broiler/fryer, boned,
-- skinned
1/2 c Mustard, dijon
1/3 c Mustard, Bavarian
1 tb Mustard, Chinese
1/3 c Honey
1/3 c Cream, light
1/2 ts Salt
1/4 ts Pepper
2 tb Margarine
4 ea Kiwi, peeled, sliced
2 c Melon, honeydew, balls OR
2 c Melon, cantaloupe OR
-- combination of both
1/4 c Mayonnaise
Parsley

In a medium bowl, mix together Dijon, Bavarian, and Chinese
mustards, honey and cream.

In a large glass bowl, place 1/2 of the mustard sauce; reserve
the remainder for later use.

Sprinkle chicken with salt and pepper then place it in the
mustard sauce, turning to coat.

Place the bowl with the chicken and mustard sauce in it in the
refrigerator and marinate for 30 minutes, turning often.

In a large fry pan, melt the margarine over medium temperature,
until foamy.

Add chicken and cook, turning, about 7 minutes per side or until
chicken is brown and fork tender.

Remove the chicken to a cutting board. Slice the meat across
grain into thin slices.

Arrange the chicken slices and fruit on a serving platter.

In a small saucepan, place reserved mustard sauce; whisk
mayonnaise into the sauce. Heat thoroughly then drizzle the sauce
over the chicken.

Serve with the remaining sauce on the side. Garnish with
parsley.

Cook: Marjorie Farr, Maryland

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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Lemon Chicken Soup with Spinach and Pasta

Recipe By : Adapted from Bon Appetit
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Pasta
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 onion -- chopped
4 cloves garlic -- minced
4 celery stalk -- chopped fine
2 carrot -- minced
1 red bell pepper -- chopped
8 cups fat-free chicken broth
2 cups shell pasta -- (small)
2 cups cooked chicken -- cubed
2 tablespoons fresh lemon juice
2 teaspoons lemon peel -- grated
6 cups fresh spinach -- stems removed
salt and pepper -- to taste

1. Heat oil in a large pot over medium heat. Add onion and garlic, cook 1
minute. Add celery. carrots, pepper and saute until tender, about 8 minutes.
Add broth and bring to a boil. Reduce to simmer and cook about 20 minutes.

2. Meanwhile cook pasta in large pot of boiling water, drain. (Note: I cook
pasta in water rather than broth so the pasta won't soak up all my homemade
broth,. If you want, add pasta to broth after 20 minutes, cook 10 minutes and
go to step 3. You will probably need to add more broth or water to soup.)

3. Mix in pasta, chicken, lemon juice, peel and spinach. Cook until spinach
just wilts. Season with salt and pepper.

Makes 8 2-cup servings at 317 calories, 4 gram fat 3 grams fiber.

Optional: Sprinkle freshly grated parmesan in bowls after serving. Amount
will objviously affect calories and fat.

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Chicken and Sausage Gumbo

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Flour -- all-purpose
14 ounces Ff smoked sausage -- slice 1/4
18 ounces Chicken breast halves withou
1/2 cup Green pepper -- chopped
1/2 cup Celery -- chopped
1 cup Onion -- chopped
2 quarts Water -- hot
3 Cl Garlic -- mince
2 pinches Bay leaf
2 teaspoons Cajun seasoning
1/2 teaspoon Thyme -- dried
1 tablespoon Worcestershire sauce
1 teaspoon Hot sauce
1/2 cup Green onion -- chopped
4 cups Rice -- cooked
1/4 cup Chicken broth
1 teaspoon Olive oil

Recipe by: Southern Living Preparation Time: 0:30 Place flour in a pan and
bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min.
Brown chicken in oil. Add broth and saute vegetables. Sprinkle in flour.
Stir in water slowly. Add garlic and remaining ingredients except rice.
Simmer 1 hour. Serve over rice.

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Chicken Velvet Soup
Categories: Soups
Yield: 5 Servings

6 tb Butter or margarine
1/2 c Milk
3 c Chicken broth
1 ds Pepper
6 tb Flour
1/2 c Light cream
1 c Fine chopped cooked chicken

In saucepan, melt butter or margarine. Blend in flour, then stir in
milk, light cream and chicken broth. Cook over medium heat, stirring
constantly, until mixture thickens and comes to a boil. Reduce heat.
Stir in finely chopped cooked chicken and dash of pepper. Return
soup to boiling and serve immediately. Makes about 5 cups of soup.


1991 WILLIAMS, Dorothy June and Diana
HANSEN
The James Whitcomb Riley Cookbook
Guild Press of Indiana,
Indianapolis.

This recipe was a standard at the L.S. Ayres Tea Room at the L.S.
Ayres Department store.

Ayres' opened for business in 1907. In the store's early years it was
thought that food was served from informal food stands before the Tea
Room opened in 1929. The Tea Room was closed in 1991 and the
original downtown Ayres' store was closed in January 1992.

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Tam Yam Gai (Chicken Coconut Soup)

Recipe By : Thai Cooking School at The Oriental Hotel, Bangkok
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
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