Chicken Corn Chowder

I'd like to introduce you to my "three sisters!" Well, actually, I don't have three sisters, that is just what I call this standby combination of carrots, onions and celery! I use these three vegetables for the basis for so many of the dishes I cook; soups, sauces and even stir fry.

Here is how I put them to work today.

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Cook 1/4 lb. natural uncured bacon till almost done.

Add 1/2 sweet onion, chopped

2 stalks celery, chopped

4 organic carrots, chopped

Cook till "three sister's" are tender

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Add 6 thawed, chicken tenderloins, cut into bite sized pieces

Cook till no longer pink.

Season with Sea Salt, Organic Pepper and Mrs. Dash (Garlic and Herb)

When chicken is done, add 3 potatoes, peeled and diced

Cover with 2 cups Organic/Free Range Chicken Broth

Cover pot and simmer till potatoes are done.

Add 2 cups Organic Half & Half

1 cup organic frozen corn kernels

1 teaspoon Superior Touch Better Than Bouillon Chicken Flavor

Heat but do not boil!

(Thicken with 1/4 cup flour/milk mixture)

Season to taste

Then taste...and taste...and...

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Simple Seafood Salad

Here's a fast, easy salad that can be a

jumping off point for other menu items.

Toss together in a pretty, large bowl;

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1 lb. Salad Shrimp

1 lb. Immitation Crab meat, chopped to the size of the shrimp meat

3 green onions, thinly sliced (whites only)

1 &1/2 Avocado, chopped

(sprinkled with just a dribble of lemon juice to keep from turning brown)

1 small tomato, chopped

1 cup celery, chopped

1/2 cup Best Foods Mayonaise

Sea Salt, Pepper and Johnny's Seafood Seasoning to taste

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This could be served on a bed of lettuce, stuffed in celery hearts or hollowed out tomatoes or peppers, or as a delicious sandwich filling.

Right now, I am going to stuff myself with some!