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Ingredients

3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
1/2 teaspoon dried thyme
2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fresh mushrooms, sliced
1 pound bay scallops
2 tablespoons margarine
1/2 cup white wine
1 egg yolk
1 cup heavy whipping cream

Directions

In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.

In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.

In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.

Ingredients

1 cup uncooked long grain white rice
2 cups water
1/4 cup butter
2 cloves garlic, minced
1/4 cup dry red wine
1 1/2 tablespoons Worcestershire sauce
2 tablespoons minced chipotle peppers in adobo sauce
1 teaspoon salt
1 1/2 pounds medium shrimp – peeled and deveined

Directions

Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.

Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.

Ingredients

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/2 teaspoon ground ginger
3 pounds chuck roast, cut into 2-inch pieces
2 tablespoons bacon drippings
1 (14.5 ounce) can diced tomatoes
3 medium onions, chopped
1/3 cup red wine vinegar
1/2 cup molasses
1/2 cup water
6 carrots, chopped
1/2 cup raisins
4 cups cooked rice

Directions

Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.

Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.

Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.

Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.

Ingredients

1/4 cup dry vermouth or dry white wine
1/4 cup low-sodium canned chicken broth
1 tablespoon prepared horseradish
1 tablespoon butter

Directions

Combine vermouth and broth in a measuring cup. Follow basic sauce instructions below, whisking horseradish and butter into reduced liquid.