SOUP GREENS- 1 Yellow onion — leave yellow
Skin on 1 Carrot
1 Parsnips
Few sprigs 4 To 5 pound
CASSEROLE- 2 md Yellow onions — chopped
2 Cloves garlic — peeled,
Pressed 1 Green pepper — seeded and
Chopped 2 c Celery — chopped
1/2 lb Mushrooms — chopped
2 tb Vegetable oil
2 tb Butter
2 c Milk
2 tb Flour
1/2 lb Mushrooms
1 lg Roasted red peppers —
Chopped OR 1 sm Can
2 lb Vermicelli
1 lb Grated Cheddar cheese
6 Hard-boiled eggs — chopped
Salt and pepper — to taste Parsley Stewing chicken Chopped pimientos
Simmer chicken in water until tender with soup greens. A large, old hen may take up to two hours. Can do this in Crockpot, cooking all day. Remove chicken from stock, discard vegetables and reserve stock. Stir meat from bones, discard skin and bones, cut meat in small pieces. Casserole: In large skillet, saute the first five casserole ingredients in the oil until just tender. Remove from pan to a large mixing bowl and hold in reserve. Add butter to the pan and make a roux with the flour. Cook over Low heat to cook the flour, but do not let it brown. Add millk and cook, stirring constantly until the sauce thickens. Add remaining 1/2 pound mushrooms to cool the sauce. Then put in food processor with steel blade. Process by pusling until mushrooms are chopped very fine. Add to vegetables in large bowl. Add chicken, pimeintos or red peppers and 1 cup of shredded cheese. Mix well. Meanwhile break
the vermicelli into small pies, 3-4″ long and cook in some of chicken stock until just al dente. Drain. Combine with the prepared sauce. Gently add hard cooked eggs. Place in two greased flat oval casserole dishes and bake at 300 f. for about 45 minutes. If casserole appears to be too dry, add some of reserved chicken stock. About 10 minutes before doen, sprinkle top of casserole with remaining cheese. You can freeze the second casserole. Recipe By : Rosilyn/AOL From: Date: 05/28