Olivia asked: “My ‘cans’ list says to use low-fat, fat free, or diet salad dressing. My ‘cannot’ list says to NOT use regular (or full fat) salad dressing. What kind of salad dressing do you use?? (Atkins recommends the reg. full fat, of course.)
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There’s more to a good egg drop soup than you might think. To get it to taste just right takes a real good recipe.

Here’s a great recipe, originally posted by “Karen” in March 2004 that is sure to warm you from the inside out, and give your meal an authentic chinese flair.

• 6 cups chicken stock
• 1/2 cup thinly sliced green onions
• 1 tablespoon fresh ginger
• 4 shiitake mushrooms, stems removed & thinly sliced
• 1 teaspoon soy sauce
• Pinch finely ground white pepper
• 2 large eggs, lightly beaten

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This recipe was originally posted by CJ back in 1999.

You don’t often find a recipe that is good for breakfast, for lunch, and for dinner all at the same time, but a good quiche certainly is.

And this one’s a good Quiche!

Ingredients

• 1 TBL butter (use this to grease the pan)
• 10 eggs, beaten
• 1 cup cream
• 8 ounce pkg shredded cheese (DH likes swiss, cheddars good too)
• 1 tsp pepper (less if you don’t like pepper)
• 1lb summer sausage, or smoked sausage, or some other kind of cooked meat–ham, chicken, beef,…possiblities are endless. You can even use cooked crab and shrimp but I think the flavor gets lost. I think you could add more meat if you wanted to too.
• 2 shakes of Tabasco sauce
• 1 finely chopped onion — we like to saute it before adding it to the mixture.
  Grease pie plate (cookbook calls for slow-cooker)

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