Egg Drop Soup
from: http://baskersfunfoods.blogspot.com/2008/05/egg-drop-soup.html

4 cups chicken broth
1 tbsp. corn starch
3-4 drops yellow food coloring (optional)
2 eggs, beaten

I would also throw in a handful of corn niblets, even better if you have some left over from last night!

Set aside 1/2 cup broth, bring the rest of it to a boil. Whisk together reserved broth and corn starch, then whisk that into the boiling broth. Add food coloring. Drizzle the beaten eggs over the soup, stir gently to break it up, and serve. Garnish with green onion or chives, if desired. Easy and delicious!

from my Better Homes & Gardens cookbook
Makes 6 side-dish servings

2 eggs, beaten
1 tsp. soy sauce
1 t. sesame oil
1 clove garlic, minced
1 Tbsp cooking oil
1/2 c. thinly bias-sliced celery (1 stalk)
1 c. sliced fresh mushrooms
2 cups cooked white rice
1 med. carrot, shredded
1/2 c. frozen peas, thawed
2 Tbsp soy sauce
1/4 c. sliced green onions (2)

In a small bowl combine eggs and the 1 tsp. soy sauce
Pour the sesame oil into a large skillet. Preheat over med. heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture from skillet and cut up any large pieces. Remove skillet from heat.
Pour the cooking oil into the skillet. Return to med high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms, stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.

Add cooked rice, carrot, and peas. Sprinkle with the 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute more or until heated through.

Shrimp Fried Rice – prepare as before except add 12 oz. peels and deveined fully cooked shrimp when adding the rice. Makes 4 main-dish servings.

2-3 cups shredded chicken (2 cans of canned chicken or shredded rotisserie chicken or whatever leftover chicken you have)
4 stalks celery (chopped)
1/2 c. mayo
1 T.  lemon juice
2 boiled eggs (chopped)
salt & pepper to taste

Serve on bread or on a lettuce leaf – enjoy!

1 loaf French bread
shredded cheddar
1 sm. can diced olives
green onions
1 sm. can tomato sauce
few drops garlic juice
1 sm. green pepper (chopped)

Mix together and spread over a split loaf of French bread and back at 425* until melted.  Mmmmm!