Chicken Tortellini Soup

I had a leftover chicken carcass, so i boiled it for an hour to start the chicken broth base.  I added chicken bullion (i use the Better than Bullion paste) to make more flavorful.  I added two cans of garlic and onion diced tomatoes and a large zucchini cubed.  Boiled the zucchini in the broth until it was soft. In a separate pot, cook tortellini for two minutes and drain.  Add to soup.  Serve with bread.

Coconut Shrimp I

6 Servings, Prep Time: 10 Minutes, Cook Time: 20 Minutes

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste..

Ingredients

1 egg
1/2 cup all-purpose flour
2/3 cup beer

Crock Pot Beef Stroganoff

1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces
2 cans condensed golden mushroom soup (no substitutes!)
1 cup chopped onion
1 Tb Worcestershire sauce
1 14 oz can beef broth
8 oz button mushrooms, cleaned and quartered (optional)
salt and pepper to taste
4 ounces cream cheese, room temperature
1/2 cup sour cream

In the crockpot, combine the meat, soup, onion, Worcestershire sauce, mushrooms, salt and pepper and beef broth. Cook on low for 5-6 hours (or on high for 3). Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so.
Serve over cooked egg noodles or rice.