1 tablespoon margarine, cut into 1/4 inch cubes
3 tablespoons lemon juice
2 teaspoon onion powder
salt and pepper to taste
1 large carrot, peeled, then chopped
3 ribs chopped reserved chicken, cleaned
3 slices fresh spinach
2 cups water
1/2 cup chopped celery
1 cup chopped water chestnuts/cherry
1 cup minced celery
1 cup carrots
2 pea pods
1 large onion, finely grated
1 quart oil for frying
1 small sausage, sliced
1/4 cup all-purpose flour
1 cup chicken broth
2 tablespoons beef bouillon granules
2 tablespoons dried claret cay
In a small saucepan over medium heat, melt margarine, then saute 1/2 teaspoon of lemon juice and egg and salt and pepper until nearly heated through, about 7 minutes. Remove from heat and whisk celery fluid from butter or margarine; cool.
In a large bowl combine celery juice, onion powder, salt and pepper, carrot juice, shredded Cheddar cheese, chopped onion, spinach, water and celery. Stir mixture into bacon fat, celery fat and onion fat; blend, a little bit at a time.
Combine flour and chicken broth in a large stock pot with a large spoon. Bring to a boil, then reduce heat to low and simmer 1 hour, stirring occasionally.
Meanwhile, in large skillet over medium-high heat, stir celery, carrots and peas. Cook and stir until tender but not brown, about 8 minutes.