Cooking tips

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Chicken a La Reine Soup

	Category	Rice Recipes
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Ingredients And Procedures

1/4 cup butter

1 cup finely diced onion

1 cup finely diced carrot

1 cup finely diced celery

1/3 cup all-purpose flour

2 quarts chicken broth

1/3 cup finely diced bell pepper

1 cup rice -- cooked

1 cup half and half -- heated

salt and white pepper -- to taste 1 cup or more finely diced chicken

Heat butter in a large soup pot and cook onion, celery and carrots until tender over low heat, stirring occasionally. Add flour, cook 5 minutes, stirring constantly. Do not brown. Gradually stir in broth until blended. Bring to a boil, cover and cook over low heat 5 minutes. Add bell pepper, rice and chicken and heat another five minutes. Sti rin warm half and half, heat but do not boil. Season to taste and serve.

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<h1>Chicken a La Reine Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/4 cup butter <P>1 cup finely diced onion <P>1 cup finely diced carrot <P>1 cup finely diced celery <P>1/3 cup all-purpose flour <P>2 quarts chicken broth <P>1/3 cup finely diced bell pepper <P>1 cup rice -- cooked <P>1 cup half and half -- heated <P>salt and white pepper -- to taste 1 cup or more finely diced chicken <P><P>Heat butter in a large soup pot and cook onion, celery and carrots until tender over low heat, stirring occasionally. Add flour, cook 5 minutes, stirring constantly. Do not brown. Gradually stir in broth until blended. Bring to a boil, cover and cook over low heat 5 minutes. Add bell pepper, rice and chicken and heat another five minutes. Sti rin warm half and half, heat but do not boil. Season to taste and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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