Chinese Egg Drop Soup

Ingredients:

4 bouillon cubes or packets (chicken flavor)

4 c. water

½ c. uncooked small pasta (orzo, pastina or rings)

1 egg

season with pepper to taste

Procedure:

1.     Bring the 4 cups of water and the 4 bouillon cubes to a boil.

2.    Add the pasta slowly to the boiling water and cook according to the package directions.

3.    Beat 1 egg with a wire whisk in a small bowl.

4.    When pasta has finished cooking and is no longer hard, add egg.  To add the egg, please follow these directions carefully – add egg in a slow steady stream, stirring constantly!!

5.    Reduce the heat to medium-low and simmer for one minute.

6.    Serve soup in bowls and season with pepper if desired.

Toasted Pita Pockets

Ingredients:

Pita rounds

Softened butter or margarine

Procedure:

1.     Line a cookie sheet with aluminum foil, dull side up.

2.    Split the pita bread in half so that you have two complete or whole pita rounds.

3.    Spread a thin layer of butter or margarine on each pita round.

4.    Sprinkle with Parmesan cheese if desired or leave plain.

5.    Bake or broil until golden brown.