Chicken Noodle Soup

6 c. broth + 1 c. water
1/4 t. MSG or Accent
1/2 t. salt
1/4 t. pepper
1/2 t. crushed basil
1 t. dry crushed parsley
1/2 c. or more chopped carrots
1/2 c. chopped celery
1 medium onion

Simmer 15 minutes; add
2-3 c. cooked diced chicken
1 1/2 c. noodles
Cook at soft boil for 15 minutes.

Good reheated

Crepe de Volaille

(pronounced crep duh-vo-lie or chicken pancakes)

Veloute Sauce (vuh-lou-teh)
1/2 c. butter, margarine or fat skimmed from chicken stock
3/4 c. flour
2 - 2 1/2 c. chicken broth, seasoned

1. make a roux of fat and flour
2. add hot chicken broth

Chicken Filling
1/4 lb. mushrooms, chopped
3 T. margarine
1/3 c. chopped green onion
1/2 t. salt
2 T. cooking sherry or vermouth
2 drops tobasco Sauce
2 c. finely cubed chicken (turkey may be used)

1. Brown chopped mushrooms in fat; add chopped onion, slat, sherry and Tobasco and chicken
2. Add enough Veloute Sauce to moisten chicken mixture, 3-4 T.
3. Put filling along center of 5" or 7 " crepe; roll and place seam side down in shallow baking-serving dish

Topping
2 c. Veloute sauce
1/2 c. light cream
1/2 c. whipping cream, whipped

Grated Parmesan cheese
1. Pour topping on crepes
2. Sprinkle with Parmesan cheese and bake until bubbly and golden brown. Serve 2 crepes per serving.

Chicken Tetrazini

Annie Banana

Boil 1 whole fryer, seasoned with salt, pepper and onion. Cool and debone.

Break and cook until tender 8 oz. spaghetti noodles.

Stir together:
Spaghetti noodles
2 c. cubed chicken
1 small onion, chopped
1/4 c. pimento
1/4 c. green pepper, chopped

Mix together:
1 c. water
2 cans cream of mushroom soup
1 1/4 c. cheddar cheese, grated

Mix into noodle mixture. Pour into 9x13 pan. Sprinkle 1/2 c. grated cheese over top.
Bake at 350 for 45 minutes.