Sunday, April 4, 2010

Vietnamese Matzo-Ga Soup

3 boxes reduced sodium chicken broth
4 cloves garlic, minced
1 Tbsp minced ginger
1 tsp ground cardamom
3 boneless skinless chicken breasts sliced cross-wise into 1/8" slices
1 envelope Manischewitz Matzo Ball mix
2 cups bean sprouts
Fresh cilantro
Fresh basil
1 lime cut into wedges

In a large saucepan, bring chicken broth to a boil over medium-high heat. Add garlic, ginger and cardamom. Simmer for 10 minutes.

Mix matzo balls according to package directions and roll into small balls. Add matzo balls to broth and cook for 30 minutes. During last 10 minutes, add chicken.

Serve soup topped with bean sprouts, cilantro, basil and lime to taste. Makes 6 servings.

Submitted by: Linda Radcliff - UCG Houston North

Garlic Cheese Bread

Preheat oven to 350 degrees.
Spray or grease a 13" rectangular cake pan for baking.

1/2 lb cheddar cheese
1/2 lb Monterey Jack cheese
1 cup flour
1 tsp salt
3 eggs
1-1/3 cup milk
1/2 cup melted butter
4 garlic cloves--run through garlic press
1 tsp Badia seasoning

Grate the cheese, mix with other ingredients. Pour into a prepared cake pan for baking. Bake at 350 degrees for 45 minutes.

NOTES: I double the recipe and use a large cookie sheet with tall sides. When you double the recipe, use the entire bulb of garlic. If you don't have Badia seasoning, use Hidden Valley Ranch salad dressing mix--if you're doubling the recipe, use 2 TBS. I usually buy shredded cheese, it's faster.

Submitted by: Michelle Machin - UCG Houston North