EATERY IS OPEN....CHICKEN NOODLE SOUP

Soup:

• 8 cups  chicken stock
• 1 tsp olive oil
• 1/2 onion diced
• 1-2 cloves of garlic diced finely
• 1 1/2 cups of carrots diced
• 3 stalks of celery diced
• 2 tsp good chicken bouillon
• 1 bay leaf
• Sea Salt and fresh cracked pepper, to taste
• 1 1/2 cup cooked chicken diced
• 1 cup of pasta, rice or egg noodles

Directions:

In a large pot combine all ingredients, except for pasta/rice. Cook on a medium heat for 30 minutes. reduce heat and add in rice, keep covered for 10 minutes.

Serve with your favorite crackers or heel of bread.

EATERY IS OPEN....ULTIMATE FALL SANDWICH

 THE FRENCH DIP

	2 tablespoons of butter
	1 tablespoonall-purpose flour
	2 cansbeef consomme; found on broth and soups aisle or beef broth
	1 1/2 poundsdeli sliced roast beef
	Grill seasoning blend; such as Montreal Steak Seasoning Blend, or, coarse salt and pep
	4 bullet sandwich rolls; split   6 slices of mozzarella cheese DIRECTIONS In a large, shallow skillet over moderate heat, melt butter. Add flour to butter and cook a minute longer. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches. Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set small soup cups for dipping sauce, 4 dinner plates and 4 split bullet rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls then top with cheese. Set cups with extra dipping sauce along side the sandwiches.