| A meal is never complete without either a soup or a | | | | Pungent Thai Sauce For Soups |
| salad as an appetizer. Salads are fairly easy to make | | | | Ingredients: |
| while soups differ on the level of difficulty of its | | | | 1 teaspoon garlic, finely chopped |
| execution. However, compared to main courses, these | | | | 1/2 cup Rose's Lime Juice |
| can be whipped up in no time. | | | | 3 teaspoons cayenne pepper |
| Quick Chinese Egg Drop Soup | | | | 3 tablespoons fish sauce |
| Ingredients: | | | | 2 tablespoons soy sauce |
| 4 cups seasoned chicken broth | | | | 6 teaspoons sugar |
| 1/2 cup frozen green peas | | | | Combine the ingredients in a bowl and whisk to |
| 1 egg, beaten | | | | incorporate. |
| 2 to 3 green onions, finely diced | | | | FRESH CUCUMBER SALAD RECIPE |
| Bring broth and peas to boil in large saucepan. Slowly | | | | Ingredients: |
| add egg to boiling broth, stirring constantly. Sprinkle with | | | | 6 cups fresh cucumbers |
| onions. Serve hot. | | | | 1 cup sweet pepper, sliced thin |
| Note: You can also add sliced mushrooms to this. | | | | 2 onions sliced into rings |
| Gaisburger Marsch (Brisket of Beef Soup/Stew) | | | | 1 teaspoon salt |
| Ingredients: | | | | 1 teaspoon celery seed |
| 1 pound brisket of beef | | | | 2 cups sugar |
| 1 pound soup (stewing) bones | | | | 1 cup white vinegar |
| 5 ounces celery | | | | Directions: |
| 1 small root of parsley | | | | Mix well. Put in refrigerator, let stand overnight. |
| 1 to 2 leeks | | | | CUCUMBER AND GREEN SEAWEED SALAD |
| 1/2 onion | | | | RECIPE |
| 1 bay leaf | | | | Ingredients: |
| 3 clovespeppercornssalt | | | | 2 cucumbers |
| 1/2 pound potatoes | | | | 2 radishes |
| 1 to 2 ounces butter or margarine | | | | Salt as needed |
| 3 onions | | | | 1 3/8 ounce green seaweed |
| 6 to 8 ounces cooked egg noodles | | | | Dressing: |
| Place meat and bones in a saucepan and cover with | | | | 3 tablespoons vinegar |
| water. Bring to a boil. Remove froth. Clean vegetables | | | | 1 teaspoon soy sauce |
| and add to stock. Stir in herbs and spices. Cook for 90 | | | | 1 tablespoon sugar |
| minutes. | | | | 2 teaspoonskelp-flavoured fish stock |
| Peel potatoes, wash and cut into small cubes. Cook | | | | Directions: |
| potatoes separately in salted water. Drain when | | | | Slice cucumbers and radishes into thin rounds; salt and |
| tender. Remove meat and bones from stock. Dice | | | | leave until dewatered. Wash with water and squeeze |
| meat. Strain stock. | | | | out brine. |
| Melt butter or margarine in a pan, add sliced onions and | | | | Pour boiling water over green seaweed and cut into |
| braise until golden brown. Alternately put meat, | | | | bite-size pieces. |
| potatoes, and boiled noodles in a soup tureen layer by | | | | Thoroughly mix dressing ingredients and add to |
| layer. Cover with hot stock. Sprinkle with braised | | | | cucumbers and seaweed just before serving. |
| onions before serving. | | | | |