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Ingredients

• ✓ celery top
• onion
• margarine
• chicken broth
• baking potato
• carrot
• salt
• white pepper
• evaporated milk

Instructions

1. 1 Sauté onion in margarine in a stockpot until yellow and soft. Add chicken broth, potatoes, celery tops, and carrots. Stir in salt and pepper. Bring to a boil, then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
2. 2 Remove carrots and celery tops and discard. Add evaporated milk and heat through.
3. 3 Purée soup in small batches in a food processor or blender. Return to stockpot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately.

By Karen Wood

Ingredients

• ✓ celery top
• chicken
• celery
• carrot
• onion
• black pepper
• chicken broth
• egg
• water
• vegetable oil
• salt
• all-purpose flour

Instructions

1. 1 In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
2. 2 While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
3. 3 Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.

By Rogene

Ingredients

• ✓ celery top
• chicken
• carrot
• sweet potato
• potato
• onion
• water
• salt
• black pepper
• bay leaf
• cayenne pepper
• all-purpose flour
• salt
• baking powder
• chicken fat

Instructions

1. 1 Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
2. 2 Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
3. 3 Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

By MARBALET

Ingredients

• ✓ celery top
• coconut
• butter
• garlic
• curry powder
• thyme
• red pepper flakes
• salt
• black pepper
• all-purpose flour
• milk
• egg yolk
• crabmeat
• egg white
• lemon juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
2. 2 Toast coconut in a non-stick skillet over low heat.
3. 3 In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
4. 4 In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
5. 5 Bake for 30 minutes or until golden, puffed and still moist inside.

By Esmee Williams