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Beef Burritos
Biscuits
Breakfast Burrito
Burgers with Red Wine Sauce Cheese and Mushroom Omelet Cherry Cheese-cake Pie
Chicken Pot Pie
Chocolate Almond Toffee Cinnamon Raisin Biscuits
Cocoa Brownies
Corned Beef Pie
Corned Beef Spread
Easy Coconut Custard Pie
Easy Egg-Drop Soup
Egg Rolls
Flaky Apple Pie
Flour Tortillas
Garlic Bread
Lamb Chops with Mint Sauce
No-Bake Fudge Cookies Passover Rolls
Peach Strudel
Potato and Leek Frittata Quesadillas
Reuben Sandwich
Salmon Spread
Scripture Cookies
Stuffed Crust Pizza
Sugar Glaze
Sweet Rolls
Vanilla Wafers
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Unleavened Recipes
Becky’s Easy Egg-Drop Soup
(thanks to Becky Swiger)
- 20 oz. chicken broth
- 2 eggs
- 1/4 cup whole kernel corn, drained
- 1/2 tsp. garlic salt
- 1/4 tsp. salt
- 1/4 tsp. white pepper
Bring chicken broth and corn to a full boil. Add salt, pepper and garlic salt. Scramble eggs in a bowl, then while broth is boiling softly, slowly stir in a stream of egg from bowl. This will provide the ribbons of cooked egg in the soup. When all eggs are added remove from heat. Serve hot with chinese fried noodles and garnish bowls with chives.
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