Spring Vegetables

6 celery leaves
1 pouch dry chicken with rice soup and recipe mix
1 cup water
1/3 cup finely chopped celery
1/3 cup shredded carrot
1/3 cup frozen peas, thawed
2 green onions, sliced
3 eggs
1-1/2 cups half-and-half
Generous dash ground red pepper

Grease six 6 oz custard cups; place one celery leaf in bottom of each cup; set aside. In 2-quart saucepan over high heat, heat soup mix, water, celery, carrot, peas and green onions to boiling. Reduce heat to low. Cover; simmer 5 minutes. Cool. In large bowl, beat eggs, half-and-half and pepper until well blended. Stir in soup mixture. Pour into prepared custard cups.

Set custard cups in shallow baking pans; place on oven rack. Pour hot water around cups to reach halfway up sides of cups, Bake at 350F for 30 or until knife inserted in center comes out clean. Let stand 5 minutes; unmold onto serving plate. Serve on lettuce if desired.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana