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 It's the chunkiest dang chicken soup you'll ever slurp down and it comes from the first worldwide theme eatery and hip hangout. Crank up the rock 'n roll and throw all this good stuff into a pot and enjoy this final secret recipe in our series of mouth-watering soup clones. Bah-bye winter!  

1 pound chicken breast fillets
1 pound chicken thigh fillets
   vegetable oil
2 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles

Garnish
minced fresh parsley

1. Preheat oven to 375 degrees.
2. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it aside to cool.
3. Melt the butter in a large saucepan or Dutch oven over medium heat. Sauté the onion and celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.
4. Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.
6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top.

Makes 6 servings.

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 Why waste time chopping up the lettuce when you can just hack a head into four chunks, dress it up and serve? This unique presentation is not only easy to make, but also a deliciously different way to serve your next salad. The creamy bleu cheese dressing is a cinch to make from scratch and tastes much better than anything you'll buy in a store. Add a bit of extra crumbled bleu over the top, some freshly diced tomatoes, and you're well on your way to a fancy-pants side salad that'll surely impress.

Bleu Cheese Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt

1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)

1. Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl.
2. Slice a head of iceberg lettuce into quarters through the stem end. Cut the stem off of the wedges and arrange each one on a plate.
3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge.
4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.
5. Sprinkle 1/4 cup of diced tomato over the top and serve.

From:
Makes 4 servings.

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Add all of the following ingredients together to make one cup:

1/3 cup Bottled apple butter
1/3 cup Catalina dressing
1/3 cup Ketchup
2 tablespoons Worcestershire

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1  1 ½  lb (500-750) angus sirloin steak             1 tsp x-virgin olive oil

salt & pepper to taste

1-2 bunches washed spinach (about 6 cups)      1/3 c blue cheese, crumbled

¼ c pecans, toasted                                             8 dried or fresh figs, cut in ¼’s

2 Tbsp lime juice                                                 1 ½ Tbsp honey (melted)

pinch salt                                                              ½ tsp pepper

   Rub steak with oil, salt & pepper.  Place over high heat and grill uncovered (for a total of 12 minutes for medto med rare), turning once.

   Combine spinach, blue cheese, pecans and figs in large bowl.

   Once cooked, let steak rest for 3-4 minutes.  Slice across the grain into thin strips.

   Combine lime juice, olive oil, honey, s & p in jar.  Shake until well blended.  Toss with salad and then top with sliced beef. 

   Serves 4.    cal=461; pro=40g; fat=22g; carb=26g.

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Light Lemon Dessert
This light summer dessert is even fancier when topped with summerfresh blueberries or raspberries!

750 mL Cheerios, finely crushed 3 cups
80 mL Western Family butter or 1/3 cup non-hydrogenated margarine
15 mL granulated sugar 1 tbsp
5 mL cinnamon 1 tsp
160 mL boiling water 2/3 cup
1 Western Family lemon jelly powder (85 g package)
560 mL Western Classics Ultimate 2 1/4 cups French Vanilla Yogurt

1. Heat oven to 180° C (350° F).

2. Set aside 30 mL (2 tbsp) of the cereal crumbs. Stir together the remaining crumbs, butter, sugar and cinnamon. Press into an ungreased 20–22 cm (8 or 9 inch) square baking dish. Bake 9 minutes. Cool.

3. Pour boiling water on jelly powder in a bowl. Stir until gelatin is dissolved. Place in a bowl of ice and water for about 5 minutes or until chilled.

4. Stir yogurt into gelatin mixture until blended. Pour over the baked crust layer.

5. Sprinkle with the reserved cereal crumbs. Refrigerate 1 1/2–2 hours or until firm.

Makes 4–6 servings.

Nutritional analysis per serving:
Calories 313 Protein 8.2 g Fat 13.8 g Carbohydrate 40.6 g Fibre 1 g

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