General kitchen advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Chicken Velvet Soup Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

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. MM Format by John Hartman Indianapolis, IN mensa-1@juno.com

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<h1>Chicken Velvet Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 tb Butter or margarine <P>1/2 c Milk <P>3 c Chicken broth <P>1 ds Pepper <P>6 tb Flour <P>1/2 c Light cream <P>1 c Fine chopped cooked chicken <P>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 <P>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. MM Format by John Hartman Indianapolis, IN mensa-1@juno.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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