Crispy Pork Salad

Vietnamese Water Crest Salad

Cream Of Broccoli Soup

Melt 2 tablespoons butter in medium sized stock pot.  Sauté 1 chopped onion, 1 chopped clove garlic and 1 stalk of  celery until tender. Add 4 cups of broccoli and 2 cans of low salt chicken broth; cover and simmer for 10 minutes before purée soup with a  blender. Reheat soup with low heat. In small saucepan, over medium heat, melt 3 tablespoons butter, stir in 3 tablespoons of flour and add 2 cups of milk. Stir until thick and bubbly, add to soup. Add 1/2 cup of Velveeta  cheese; stir until melted. Season with pepper and serve.

Pan-Roasted Chicken