So no one can accuse me of not being a good little Irish girl! I made Corned Beef and Cabbage on Saturday and it wasn't too bad. It was the first time in my life I have made cabbage and I thought it turned out pretty good. It needed a lot of salt (but hey, what doesn't?)

Sunday was dinner from a completely different continent - and I thought I would share the recipe. Now, I make curry recipes all the time - but Josh requested one more along the lines of a "Soup." Its not really a soup - but it has a soupy consistency and then you pour it over rice and it soaks it all up. Its what you would get if you ordered "Yellow Chicken Curry" at a Thai restaurant, and I thought it turned out delicious!

CURRY CHICKEN SOUP

2-3 chicken breasts (diced into squares) 6 potatoes (diced) 2 tbsp. curry 1/2 onion, diced 1 can Cream of Chicken soup 1 can chicken broth 2 cubes chicken bouillons (or more if desired) 1/4 c. lemon juice 1 tbsp. white vinegar Black pepper, cooking oil (corn oil) 1/4 tsp. salt Tabasco (optional) Cooked Rice Preparation: Rinse with lemon juice, and salt. Drain. On a skillet pour 1 1/2 tablespoons cooking oil. Heat. Place chicken in the skillet. Cover. Put on medium heat. Crush chicken bouillons into powder. Pour onto the chicken parts. Saute'. Cover, keep at medium heat. Add black pepper and vinegar, saute'. When chicken is just cooked add curry. Saute'. Simmer covered. Add onions, saute' at least 5 minutes on medium low heat. Mix together 1 can broth and 1 can Cream of Chicken soup and add to chicken. Last, add peeled potato s. If skillet is not large enough for all the ingredients, switch to a casserole pan. Simmer in low-medium heat approximately 20 minutes. To serve use a dash of Tabasco if desired. Pour over Cooked rice. Feeds 4.