Recipe(tried): Varied Men from a small kitchen

Dear Friends:

Over the years I have tried every kind of recipe from my small kitchen. Now, after remodeling my home, my kitchen is comfortable... but never can be considered big. No matter what, I keep on cooking for me and my friends enjoyment. BUEN PROVECHO!

ICED CREAMY VEGETABLE SOUP

1/3 cup diced raw potato
2 tb sliced green onions
1/3 cup green tender peas
2 tb sliced celery
1/2 cup chicken broth
1/3 cup light cream
Salt and ground pepper to taste
Chopped chives

Put the potato, green onions, peas and celery in a saucepan, cover with the broth and cook, covered, until tender. Let cool. Puree until smooth in a food processor. Add the cream and blend just long enough to mix. Season to taste. Chill. Before eating, add more seasoning if necessary, and sprinkle the bowl with chives. About 2 cups.

CHICKEN BREAST GRUYERE

1 whole chicken breast, divided
Salt and Ground Pepper
2 tb butter
4 chopped mushrooms
1 tb flour
2/3 cup milk
1/2 cup shredded Gruyere or Swiss cheese

Sprinkle the chicken breasts with salt and pepper. Melt 1 tb of the butter in a small skillet and saut the chicken, turning it several times, until done, about 10 minutes. Remove to a broiler proof platter. saut the mushrooms in the same skillet, then spoon over the chicken.

Melt the remaining tb of butter in the skillet, scraping brown bits from the bottom. Blend in the flour and cook over low heat, stirring, for about 2 minutes. Slowly pour in the milk and simmer until thickened, stirring constantly. Blend in the cheese and cook until melted; add salt and pepper to taste. The Sauce should be very thick. Spoon over the chicken and put under the broiler until brown and bubbly.

SPINACH WITH RAISINS AND PINE NUTS

1/4 cup raisins
2 lbs young fresh spinach
2 tb canola oil
1 crushed or finely minced garlic clove
1/2 cup toasted pine nuts
salt and pepper to taste

Soak the raisins in hot water to cover for 10 minutes. Trim the stems from the spinach and wash the leaves. shake them dry. Melt the butter in a large frying pan. Add the garlic and cook for 2 minutes. Add the spinach and stir fry until wilted but bright green. sprinkle with the raisins and pine nuts. toss, season with salt and pepper and serve. Two servings.

HERB PILAF

1/2 cup uncooked rice
1 tb minced green onions
1 tb butter
1/4 tsp salt
ground pepper to taste
Pinch of tarragon, thyme, basil and parsley,
1/2 cup beef bouillon

Saut the rice and green onion in the butter, stirring, until the rice is translucent. season with the salt, pepper, tarragon, thyme, basil and parsley, cooking for a minute or two until well combined. Add the bouillon, bring to a boil, then cover and simmer without stirring until the rice is tender and the liquid absorbed.

RASPBERRIES WITH ZABAGLIONE

6 egg yolks
3 tb sugar
2/3 cup Marsala wine
2 pints raspberries

Heat the egg yolks already combined with the sugar in
the top of a double boiler until thick and creamy. Add the Marsala, beating with a whisk until creamy and tripled in size. pour over the raspberries in individual glasses, either cold, or cooked just before serving. 4 servings.