MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	New England Oyster Stew Ingredients: 3 stalks of celery, minced 3 cups of shucked oysters 2 tbsp of shallots, chopped finely 1/2 cup of butter salt and pepper 1 quart of half and half cream Directions: Sautee the shallots and celery in the butter until the shallots are tender. Mix the half and half cream and the butter and vegetables. Bring to a slow boil and reduce the heat. Add the oysters. Add salt and pepper. Simmer until the oysters shrink and curl. Serve immediately.       Curry Soup Ingredients: 1 carrot, shredded 2 chicken breasts, boneless, skinless and diced 2 cups of chicken stock 1 lime 1 onion, chopped 2 tbsp of green curry paste 1 can of coconut milk 1 clove of garlic, chopped finely 1 stalk of lemon grass 1 small piece of ginger root, grated rice Directions: Sautee the onion, garlic, ginger, carrot and lemon grass in the sesame oil for 2 minutes. Add the chicken, lime juice and the curry paste. Sautee for another 3 minutes. Add the coconut milk and simmer for 3 minutes. Slowly add the vegetable broth and simmer for 10 minutes on low. Serve alone or with rice. Serves: 3 persons	Sign up for our Email Newsletter For Email Marketing you can trust
	Hot Topics: Domestic Violence: A pre-existing condition? Serena: The wanna be vegetarian Personal Story: How I recovered from my Eating Disorder Mama wants to help: Food Bank programs and shelter assistance Lucy Goes Green: Talk dirty to me How to avoid Swine Flu What no one will tell you about tummy tuck surgery Mama's favorite item of the week: Trees for the Future Foods for weight loss Win a Gift Bag filled with Goodies from Stonyfield
	Information obtained from MamasHealth.com™ should not be used as a substitute for professional medical care or attention by a qualified practitioner, nor should it be inferred as such. Always check with your doctor if you have any questions or concerns about a specific condition. Use of this web site constitutes acceptance of the Terms of Use. Contact us: PO Box 2170, Pasadena, CA 91102-2170 ©2000 - 2009 MamasHealth, Inc.™. All rights reserved