3 packets instant chicken broth and seasoning mix or 3 chicken bouillon cubes
2 cups boiling water
1 1/2 cups frozen cauliflower (10-oz package), thawed
1 1/2 pounds cooked lamb, cubed
2 cups drained canned carrots
8 ounces drained, cooked parsnips, diced
1 tablespoon dehydrated onion flakes
2 teaspoons parsley flakes

Dissolve broth mix in water. Add cauliflower, and cook 4 minutes, until tender but crisp. Add lamb, carrots, parsnips, onion flakes, and parsley flakes. Simmer 15 minutes. Divide evenly. Makes 4 dinner servings.

2 cups tomato juice
3 packets instant chicken broth and seasoning mix or 3 chicken bouillon cubs
1 tablespoon vegetable flakes
1 tablespoon dehydrated onion flakes
1 tablespoon pepper flakes
1 tablespoon celery flakes
8 ounces drained, canned tuna fish
2 slices whole-wheat toast

Combine tomato juice, broth mix, vegetable flakes, onion flakes, pepper flakes, and celery flakes in saucepan. Cook over low heat 10 minutes, or until vegetable flakes are soft. Add tuna fish and cook 5 minutes longer. Serve over toast, divided evenly. Makes 2 luncheon servings.

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