Hot and Sour Soup 2

Yields:	8 servings
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	Preparation	15 minutes
	Cooking	25 minutes
	Ready In	40 minutes

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Ingredients

4	each	chicken breasts	skinned,boned
4	tablespoons	soy sauce
1	tablespoon	vegetable oil
6	cups	water
3/4	teaspoon	white pepper	ground
3	tablespoons	white wine vinegar
1/4	pound	snow pea pods
1	each	sweet red bell pepper	thin strips
8	ounce can	bamboo shoots	drained
2	each	chicken bouillon cubes
1	pound	tofu	firm, cut bite size
1/3	cup	cornstarch
2	large	eggs
1	each	scallions, spring or green onions	thinly

Directions

Cut the chicken into 1/8 inch slices.

Stir the chicken slices with 1tablespoon soy sauce in a bowl.

Cook chicken in oil in 5 qt. dutch oven until tender - about 3 minutes.

Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently.

Reduce heat to low and simmer for 10 minutes or until vegetables are tender.

Add chicken and tofu, bring to boil over medium heat.

Stir cornstarch and 1/3 cup water in small bowl until smooth.

Gradually add the mixture to the simmering soup until slightly thickened and smooth.

Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set.

Sprinkle green onion over the soup.

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Easter White Chocolate and Lime Cheesecake

This looks like the most delicious cheesecake. It seems really easy. I am certainly going to bake it within the next few days I doesn't look like there is anything missing from the recipe. Glow

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