Sean Dennis wrote to Dave Drum <=-

Here's one I make occasionally which I've mot MMed - yet. Make as much
or as little as suits you ...

That looks delicious.

* I avoid pre-shredded cheese mostly because of the anti-caking stuff
they mix in. Plus I have a very nice rotary grater/shredder. Bv)=

Like silicon...ugh.

you can see what I'm talking about -- https://tinyurl.com

The URL got cut off; could you repost it please?

I probably fat-fingered it. Let's try that again:

tinyurl.com/ALL-ROTTEN | which I just tested after going to Tin Yurl's
home page and checking my history. It did not give me the URL as a link
so you'll have to paste the text string into the bar.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scandanavian Salmon Souffle
Categories: Low-fat, Seafood, Lunch
Yield: 1 Servings

I see you're on a salmon run. I used to like salmon fairly well. Then,
one fine day I got some that made me so sick I was ralphing up my toe
nails. Been kinda "Meh" about it since.

I was pounding in recipes yesterday when this crossed my bow. A little
voice in the back of my head said "Supper". I had everything on hand
except the tortellini - and Sav-A-Lot is only a few blocks away. Bv)=

Don't believe the "8 servings". Maybe as a "soup course". But as the
meal itself? 4 servings is close to reality.

You'll see the recipe again in the next Recipe of the Day batch I do
as mmy bulk posting.

--MM

Title: Chicken Tortellini Soup
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 8 servings

29 oz (cans) chicken broth
2 cups water
3/4 pound boned skinned chicken; in 1" cubes *
1 1/2 cups frozen mixed vegetables
9 ounce bag refrigerated cheese tortellini
2 celery ribs; thin sliced
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

In a large saucepan, bring broth and water to a boil;
add chicken. Reduce heat; cook for 10 minutes.

Add the remaining ingredients; cook 10-15 minutes longer
or until chicken is no longer pink and vegetables are
tender.

* I made this using a rotissiere chicken. Worked very
well - both light and dark meat. If using the already
cooked rotissiere bird it can be done in your crockpot.

Jean Atherly, Red Lodge, Montana

Makes: 8 servings (about 2 quarts)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

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