WEEKLY SPECIALS
CANDY BAKERY SUSHI FISH
KJ CHICKEN NUGGETS S ale $6.99Ib KJ THIN CHICKEN CUTLETS
KJ GROUND WHITE CHICKEN
$6.99 Ib NIRBATER USA NECK BONE
MUSHROOM RICE SOUP
This is a new version of the typical mushroom and barley soup we all love. It’s packed with hearty vegetables, chicken and rice, making it a perfect meal in a bowl.
Ingredients:
1 large onion, finely diced
4 stalks celery, diced
2 large carrots, diced
2 8 oz containers mushrooms, sliced
4 Tbsp oil
2 cloves garlic, minced
2 tsp parsley flakes
3 Tbsp chicken consommé
Salt and pepper, to taste
2 chicken tops
1/2 cup raw rice
Directions:
In an 8 qt pot, combine all vegetables and oil. Cook on a medium high flame for 5-7 minutes.
Add remaining ingredients, except chicken tops and rice. Fill pot with water, 3/4 full. Bring to a boil. Simmer for 10 minutes. Place chicken in mesh net and put in pot. Add the rice. Let cook for 35 minutes on a low flame. Remove chicken, shred and add back to pot. Cook for additional 10 minutes.
POTATO LEEK SOUP
This soup is creamy without getting the blender out. Simple seasoning, yet big with flavor, it’s a perfect addition for your milchig supper.
Ingredients:
1 stick butter
2 leeks, washed and sliced
2 cloves garlic, minced Salt and pepper to taste
5 cups water with 1 Tbsp corn starch dissolved
5 Yukon gold potatoes, peeled and diced
2 cups heavy cream
Directions:
In a medium pot, melt the butter over medium heat. Add leek, garlic, salt and pepper. Cook for 15 minutes. Add water and potatoes. Bring to a boil. Lower flame and add heavy cream. Let cook for 40 minutes until potatoes are soft.
DUMPLING SOUP
This hearty dumpling soup is so simple to make and is enjoyed by all. It’s simple enough to throw together after a long day.
Ingredients for the Dumplings:
2 cups flour
1 cup water
2 eggs
3 Tbsp oil
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp paprika
Soup Ingredients:
7 heaping Tbsp chicken consommé
1 tsp garlic powder
1 tsp onion powder
2 Tbsp oil
1/2 bag frozen peas and carrots
2 stalks celery, sliced
2 tsp paprika
1/2 tsp black pepper
Salt to taste
Directions:
Combine all dumplings ingredients in a large bowl.
In a large pot (I used a 6qt pot) combine chicken consommé, garlic powder, onion powder and oil. Sauté on a medium flame until toasted.
Add remaining ingredients and add water 3/4 full.
Bring to a boil. Lower the flame and drop in dumpling mixture a small spoonful at a time. Cover and let cook for 20-25 minutes.
