Egg Drop Soup

I absolutely love egg drop soup. I found this recipe back in 2008 on recipezaar, printed it, made it once and lost it. I recently found it and made it again. This post is for you Michelle! :) The chef who gets the credit is Joy Boss on recipezaar.

Egg Drop Soup
3 cups chicken broth
1 tsp salt
1 dash white pepper
1 medium green onion, chopped with top
2 eggs, slightly beaten

Heat broth, salt and pepper to boiling. Stir green onions into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds. Makes about 3 cups.

Cannelone Crepes

This yummy recipe comes from Mom Zaugg. She made it for her family while they were growing up. The first time I had it was before Russell and I got married. I instantly fell in love with it.

Cannelone Crepes

Crepes:

2 cups flour

2 cups milk

1/4 cup oil

1/4 tsp salt

3 eggs

Beat together until well blended. Cook in crepe pan or if you are me and don't own a crepe pan...I do mine on the pancake griddle and use a spatula to spread them out so they are thin. As the crepes are done cooking I like to lay them on a clean kitchen towel, overlapping slightly. Set aside when done making crepes.

Filling:

1 8 oz cream cheese, softened

2 eggs

2 cups cottage cheese

4 green onions, thinly sliced

1 cube butter or margarine

1 28 oz jar spaghetti sauce

Parmesan cheese

Beat filling ingredients together until fluffy. Fill crepes. I like to fill them peanut butter style. Spread the filling over the crepes like you would peanut butter on bread. Roll crepes and place in a greased 9x13 baking pan. You may need a smaller pan for any extra crepes that don't fit in the big pan. If this is the case - then divide 1 jar of spaghetti sauce over both pans. Otherwise use the entire jar of sauce on the big pan. Sprinkle with parmesan cheese. Bake at 350 degrees for 3o minutes uncovered. We like this with homemade breadsticks.