Mano's Lemon Rice Soup

Mano's Famous Lemon Chicken Rice Soup

• 6 cups chicken broth
• 1 cup rice
• 1 cup of cooked chicken breast cubed
• 3 large eggs
• 2 tbsp. butter
• 3 tbsp. flour
• 1 lemon (juice)
• ¼ tbsp. of chopped fresh dill
• Salt and pepper to taste

Boil 6 cups of broth and add one cup of rice. Add salt and pepper to taste. Whe rice is cooked, lower heat to simmer. In a mixing bowl, put 3 eggs and the juice of one lemon beat well. In small saucepan, melt butter. Stir in flour. cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in broth mixture stirring constantly. Add the chicken and the fresh dill. In small bowl beat eggs until frothy. Gradually beat in lemon juice and 2 cups thickened broth mixture. Slowly add egg mixture to broth mixture stirring constantly but slowly. Heat gently until soup thickens enough to coat a spoon, stirring frequently; do not boil.
Serves 8 to 10 people

Caesar Crab Dip Recipe

Caesar Crab Dip

Ingredients

1 pkg. (8 oz/250g) plain cream cheese, softened

2 tbsp  lemon juice 

½ cup  finely chopped green onion

⅓ cup Mott’s Clamato

8 oz  frozen crab meat, thawed, rinsed and squeezed dry

Salt and pepper to taste

1 tsp  worcestershire sauce

1 jalapeno pepper, seeded and finely chopped

HOW TO PREPARE

1. Whip cream cheese until smooth.

2. Whipping on low, gradually add the Mott’s Clamato until well combined.

3. Beat in the worcestershire sauce and lemon juice.

4. Stir in the crab, jalapeno pepper and green onion.

5. Chill for 1 hour.

6. Season with salt and pepper.

7.Serve with raw vegetables, crackers or corn chips. Makes 2 ½ cups (650mL).

Enjoy!!!