Directions:

Scrub potatoes well and bake until fork tender. Do not wrap in foil or microwave. Cook in 400 degree oven. Cut cooked potatoes in half lengthwise, scoop out the insides and put the potato shells back into the oven to crisp. Fry the bacon until very crisp, drain and reserve until ready to serve the soup.

Heat the milk and butter in a medium saucepan. Stir in the WWW Chicken Stock. Add salt and pepper and simmer over low heat.

Stir the potato insides into the hot milk mixture - mash as you go. Add the white part of the green onion to the soup and let simmer.

Add the grated cheese. While it is melting, finely chop the crisp potato peels and stir them into soup. Stir in the bacon and ladle into individual bowls.

Grate cheese, mince green onion, and stir the sour cream. Keep them separate and on hand. Use as garnish for individual soup bowls. Swirl in sour cream and top with green onions. Serve immediately.

2 tablespoons olive oil
1 teaspoon Cook's Delight Ham Base #134N
1½ cups finely chopped onion
1½ cups finely chopped leeks (white and pale parts only; 2 medium)
¾ cup finely chopped celery
1 teaspoon fennel seeds
1¾ pounds white peeled potatoes, cut into ½-inch cubes

2 tablespoons (1/4 stick) butter
6 ounces fresh chanterelle mushrooms, thickly sliced
2 tablespoons dry Sherry (optional)
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

1 pound crabmeat
2 tablespoons fresh parsley (for decoration)

Directions:

Cut kernels off corncobs. Set kernels aside. Combine cobs, Cook's Delight Crab Base #421N, water, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.

Heat oil in heavy large pot over medium-high heat. Add Cook's Delight Ham Base #134N and dissolve. Add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes.

Discard cobs from cream mixture: strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.

Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.

Add crabmeat to chowder and heat through, about 4 minutes. Ladle chowder into bowls and top with fresh parsley if desired.

Directions:

Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add chopped garlic, black pepper, thyme, and cayenne pepper and stir for 1 minute.

Add shrimp and sauté 1 minute. Stir in beer. Remove shrimp with a slotted spoon and set aside.

Add Cooks Delight Chicken Base #209NLS, water, Worcestershire sauce, and honey or sugar to skillet and boil until sauce is reduced to 1 ¼ cups and coats the back of a spoon thinly, about 45 minutes.

Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt. Serve with rice.

Directions:

Put chicken breasts between waxed paper and pound slightly. Sprinkle with salt and pepper.
Heat 1 tbsp of olive oil and 1 tbsp of butter in large skillet. Over hight heat, cook chicken for 4 minutes on each side. They wil become overcooked and dry if cooked too long. Transfer to a warm serving platter.

Using same pan, add green onion, lime or lemon juice, brandy, parsley and mustard to pan. Cook for 15 seconds, whisking all the time.

Whisk in WWW Chicken Stock. Continue whisking until sauce is smooth. Add remaining butter and oil and whisk until mixed.

Pour sauce over chicken and serve immediately.

Peel cucumber and chop in 1/2 inch chunks.

Melt butter or margarine in large, heavy saucepan. Stir in onions and saute for two minutes. Add cucumber, WWW Chicken Stock, vinegar and dill weed. Bring to a boil

Simmer uncovered for 20 minutes. Cool.

Puree in blender. Stir in sour cream and chill for several hours.

Serve with a teaspoon of sour cream and some chopped cucumbers for garnish.

Shape mixture into 16-18 large meatballs (about 3/4 cup mixture per ball). Place on a baking pan and set aside.

In medium bowl, combine the ricotta with the remaining Parmesan and pepper; set aside. Bake meatballs for 20 minutes. Remove from oven and turn on broiler.

Spoon 1 tablespoon of the ricotta mixture onto each meatball. Broil 3-5 minutes or until the ricotta starts to brown.

Serve meatballs with marinara or spaghetti sauce.

2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme

Celery Root Puree (recipe follows)

Directions:

Sprinkle ribs with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add ribs; cook until brown, turning often, about 8 minutes. Transfer to large bowl.

Add onions, celery, carrot, and Cook's Delight Garlic Concentrate to pot; sauté until vegetables are brown, scraping bottom of pot often, about 7 minutes.

Return ribs and any juices from bowl to pot. Add wine and bring to boil. Add Cooks Delight Beef Base and water. Bring to simmer. Cover and simmer over medium-low heat until meat is tender, about 2 hours.

Mix butter and flour in small bowl to form a smooth paste. Using tongs, transfer ribs to large bowl; cover. Strain cooking liquid; discard solids. Return cooking liquid to pot. Whisk in flour mixture. Boil until sauce thickens slightly, whisking often, about 7 minutes.

Return ribs to sauce. Stir in parsley and thyme. Cover; simmer just until ribs are heated through, about 5 minutes.

Spoon Celery Root Puree onto center of 4 plates. Top each with 2 ribs and serve.

Directions:

Mix first 5 ingredients in large saucepan. Cover; boil until vegetables are almost tender, about 10 minutes.

Uncover; boil until vegetables are tender and liquid reduces slightly, about 12 minutes longer.

Add butter; mash until mixture is smooth, thick, and creamy. Season with salt and pepper.

Mix in tomatoes, honey or sugar, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes.

Add beans, 2 cups water, salt, Cook's Delight Chipotle Base, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt.

Ladle chili into bowl and serve toppings alongside.

Add Cook's Delight Chicken Base, and water; bring to boil. Reduce heat to medium, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth; return to same pot. Stir in 1/3 cup chives and nutmeg. Season with salt and pepper. Serve with additional chives if desired.

Plain yogurt (optional)
Fresh cilantro leaves

Directions:

Heat oil in large pot over medium heat. Add onions, and sauté until soft, about 5 minutes.

Add curry powder and cayenne pepper; stir for 30 seconds. Add squash, Cook's Delight Chicken Base, and water; bring to boil. Reduce heat to medium-low. Cover; simmer until squash is very tender, about 30 minutes.

Puree soup in batches in blender until smooth. Return to same pot. Season with salt and pepper; adding more cayenne pepper if desired.

Ladle soup into bowls; top with dollop of yogurt, if desired, and cilantro.