Chicken Noodle Soup
6 pints water
1 whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
2 kilos whole carrots
2 chicken soup powder sachets
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
Place chicken and water in a large pan over high heat and bring to the boil. Reduce heat, cover and simmer, skimming fat as needed, for about 30 minutes.
Place the halved onion, bay leaves, peppercorns, whole celery and whole carrots into the pan, and simmer, covered for about 1 hour.
Strain broth and reserve the chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to the pan over high heat, and stir in chicken soup powder, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through. Serve with crusty bread.
Cheese Steak Rolls
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 pound beef steak, cut into thin strips
2 green bell peppers, cut into 1/4 inch strips
2 onions, sliced into rings
salt and pepper to taste
4 crusty rolls, split and toasted
1 (8 ounce) package grated mozzarella cheese
1 teaspoon dried oregano
In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate.
Preheat oven to 260ºC.
Heat oil in a large frying pan over medium heat. Sauté beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Sauté until vegetables are tender, and remove from heat.
Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with grated cheese, and sprinkle with oregano.
Place sandwiches on a baking pan.
Heat sandwiches in preheated oven, until cheese is melted or slightly browned.